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CaterpillarGirl sriracha hot chili sauce. Nov 6, 2008 10:35 AM Is there anyone else out there besides me who is obsessed with this chili sauce? I have been using the Huy fong sriracha hot chili sauce or "rooster" sauce for almost 6 years now. I put it on everything, and have noticed that some chain grocery stores are now carrying it on the asian food aisle. I still get mine at the mom and pop asian markets, its cheaper that way and i am supporting local businesses. I use it for sauces, on salads, pizza, dip fries in...........its amazing stuff.
Jude C Taiwanese Wu Xiang Rou (Sweet Stewed Pork Belly) Aug 7, 2008 6:17 PM My Taiwanese mamma makes this for me every time I go home to visit, because I love it so much :D It's super easy and super tasty, and who cares about fat grams, anyway? (Sorry about the vague ingredient measurements. Everything I learn from family members, I learn without measuring cups or spoons.) * Don't get grossed out by the phrase "pork belly." American-style bacon is made from pork belly. This is the same thing, just not cured and bacon-flavored.
music_jewel321 Coconut Shrimp with Red Curry Sauce Dec 31, 2007 7:01 AM COCONUT SHRIMP WITH RED CURRY SAUCE Recipe courtesy of Tyler Florence, Food Network Peanut or vegetable oil, for frying 1/4 cup cornstarch 3 large egg whites Kosher salt and freshly ground black pepper 2 cups flaked coconut 1 1/2 pounds jumbo shrimp, peeled with tails on Red Curry Sauce, recipe follows 1 green onion, white and green part, chopped 1 handful fresh mint, hand-torn Fried rice, for serving Steamed broccoli, for serving Heat 3 inches of oil in a large deep skillet or heavy pot to 325 degrees F. In a small bowl, mix the cornstarch, egg whites, salt, and pepper until foamy. Spread the coconut out in a pie dish. Dredge the shrimp with the cornstarch/egg white mixture and shake off any excess. Press the shrimp into the coconut flakes; turn shrimp over and press into coconut again to coat both sides. Deep-fry the shrimp in batches until the coconut is golden brown, about 2 to 3 minutes. Using tongs or a slotted spoon, remove the shrimp to paper towels to drain. Arrange the shrimp on a platter, serve immediately with red curry sauce and garnish with green onion and mint. Makes 4 servings. Red Curry Sauce: 2 tablespoons vegetable oil 2 tablespoons Thai red curry paste 1 cup unsweetened coconut milk 1 lime, juiced Place a small pot over medium heat and coat with the oil. Stir the red curry paste into the pan and fry that up until aromatic. Slowly pour in the coconut milk and continue to stir to incorporate. Add the lime juice (and 1 of the squeezed out halves for added flavor) and cook for 5 to 10 minutes to thicken. Pour the sauce into a nice serving bowl and serve with the coconut shrimp. Yield: 1 cup
music_jewel321 Thai-Inspired Scallops with Noodles Dec 28, 2007 1:15 PM THAI-INSPIRED SCALLOPS WITH NOODLES Recipe adapted courtesy of Epcot Catering Photo courtesy of Eat Better America 2 cups orange juice 1 teaspoon orange juice concentrate 1/2 pound unsalted butter 3 tablespoons sweet Thai chili sauce, found in Oriental food section 2 tablespoons sesame seed oil 1/4 cup tamari (soy sauce may be substituted) 3/4 tablespoon finely chopped fresh chiles (recommend: Hungarian wax chiles, or poblano pepper and 1/8 teaspoon ground cayenne pepper) 2 stalks bok choy, 1-inch pieces sliced on the diagonal 1 cup fresh broccoli florrets 24 large bay scallops 2 cups soba noodles, cooked (2 pkg Ramen noodles, cooked may be substituted) 1/2 cup chopped fresh mint leaves, plus sprigs to garnish Additional tamari (or soy sauce), to taste Two hours before meal: Heat the orange juice until it is reduced to a quarter of its original volume. Remove from heat and add orange juice concentrate. Let cool. Mix butter with juice reduction and add chili sauce. Refrigerate for 2 hours. When ready to eat: Preheat wok to medium high. Heat sesame seed oil in wok. Put tamari, finely chopped chiles, bok choy, broccoli florrets, and chopped mint in a bowl and mix well. Sauté scallops in sesame oil for 2 minutes. Remove from wok and keep warm. Add vegetable/tamari mixture to wok and sauté until veggies are crisp tender, about 4 minutes. Meanwhile, in a small saucepan, heat orange butter sauce over medium high heat. Add cooked noodles to wok and sauté 1 minute to warm throughout. Add scallops to wok, and pour butter sauce over all. Remove from heat. Garnish with mint sprigs and plate. Serve with chopsticks and additional tamari or soy sauce on the side. Makes 4-5 servings.
fairy_MK Piña Colada Shrimp and Rice Jun 27, 2007 11:44 AM Piña Colada Shrimp and Rice - Makes 4 servings Original recipe from Kraft Foods.com . Ingredients 1 lb. large shrimp, cleaned 1 Tbsp. olive oil 1 cup pineapple juice 1 can (20 oz.) pineapple chunks, drained 2 cups instant white rice, uncooked 1 cup coconut milk 1/4 cup BAKER'S ANGEL FLAKE Coconut, toasted 1 green onion, sliced Cook and stir shrimp in hot oil in large skillet on medium-high heat 4 min. until almost cooked through. Add pineapple juice and pineapple chunks; bring to boil. Stir in rice and coconut milk; cover. Remove from heat. Let stand 5 min. (If all liquid has not been absorbed, cook on low heat additional 2 min. or until liquid is absorbed.) Fluff with fork. Spoon onto serving platter; sprinkle with coconut and green onion.

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sriracha hot chili sauce. Coconut Shrimp with Red Curry Sauce Thai-Inspired Scallops with Noodles Piña Colada Shrimp and Rice

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Carry-Out Lights Target : Nordic Ware 2 Burner Reversible Grill Griddle Quick & Easy Thai: 70 Everyday Recipes: Books: Nancie McDermott,Alison Miksch (Photographer) Thai Food: Books: David Thompson,Earl Carter

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Taiwanese Wu Xiang Rou (Sweet Stewed Pork Belly)

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249 Members
Owner fairy_MK
Started Mar 20, 2007
Type Open

Welcome to Asian Fusions! Tired of take-out and would like to try your own hand in the Asian kitchen? Come and share recipes that you have tried and enjoyed. Pictures are always appreciated but not mandatory. Keep in mind that Asian does not necessarily mean Chinese, Japanese, or Korean. If you have an Indian, Cambodian, Thai, etc. recipe, we welcome those too! Looking forward to taking a culinary journey with everyone to taste the flavors of Asia.