Asian Fusions - Asian Recipes

sriracha hot chili sauce.

CaterpillarGirl — Thu, 06 Nov 2008 10:35:50 -0800

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.

Taiwanese Wu Xiang Rou (Sweet Stewed Pork Belly)

Jude C — Thu, 07 Aug 2008 18:17:08 -0700

My Taiwanese Mamma

My Taiwanese mamma makes this for me every time I go home to visit, because I love it so much 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.

INGREDIENTS

- 1 1/2 pounds (more or less) wu xiang rou, or pork belly*
- 2-3 green onions, thinly sliced
- 2-3 thin slices of ginger root, thinly sliced
- 1/2 garlic clove, thinly sliced or minced
- Splash of soy sauce
- Splash of michiu (distilled spirits of rice)
- Dash of brown sugar
- Half a saucepan of water

DIRECTIONS

1. Heat water to boiling.

2. While water is heating, slice pork belly into 1-inch chunks.

3. When water boils, add pork belly, a splash of soy sauce, a splash of michiu, a dash of brown sugar, green onions, ginger root, and garlic. Allow to return to boil and cook for approximately 40 minutes.

4. Continue cooking until meat is no longer pink at the center, adding soy sauce and sugar to taste.

5. Serve over white rice.

Coconut Shrimp with Red Curry Sauce

music_jewel321 — Mon, 31 Dec 2007 07:01:09 -0800

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

Thai-Inspired Scallops with Noodles

music_jewel321 — Fri, 28 Dec 2007 13:15:40 -0800

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.

Piña Colada Shrimp and Rice

fairy_MK — Wed, 27 Jun 2007 11:44:15 -0700

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.

Asian Chicken Cutlets

GirlC — Sun, 24 Jun 2007 15:33:43 -0700

Just made this last night and found it tasty!

Caroline Campion
From Every Day with Rachael Ray
June-July 2007

FOUR SERVINGS
Prep Time: 5 min
Bake Time: 30 min

Ingredients

One 1-inch piece fresh ginger, peeled
1/4 cup flat-leaf parsley leaves
1/4 cup fresh mint leaves
1/4 cup cilantro leaves
3/4 cup plus 2 tablespoons peanut oil

1/4 cup unseasoned rice vinegar
1 tablespoon honey
Salt and pepper
1 1/2 pounds thin chicken cutlets
1 cup jasmine or basmati rice, cooked

1. Using a food processor, finely chop the ginger, parsley, mint and cilantro. Add 3/4 cup peanut oil, the vinegar, honey, 3/4 teaspoon salt and 1/4 teaspoon pepper and process until blended.
2. In a grill pan, heat the remaining 2 tablespoons peanut oil over medium-high heat. Season the chicken lightly with salt and pepper and grill, turning once, until golden on both sides, 5 minutes. Transfer to a board to rest for a minute, then cut into thin strips.
3. Spoon the rice into bowls and top with the chicken and dressing.

Mango Sticky Rice Recipe?

Community Manager — Tue, 05 Jun 2007 11:31:41 -0700

I am making this really delicious Thai beef soup tonight for a small dinner gathering this evening, I will post the recipe tomorrow but I wanted to make mango with sticky rice. I was just wondering, if anyone had a recipe or any tips. Thanks!

Chicken Tinola

SU3 — Wed, 30 May 2007 20:39:28 -0700

sorry for the blurry pic!

Traditional Filipino Comfort Food

I've been feeling a bit under the weather (and it may have something to do with all the fun in the sun this past Memorial Day weekend...) so I made a traditional Filipino soup dish - I find it pretty simple and oh so GOOD when you need a little pick-me-up.

What you'll need:
(with help from Pinoy Mix)

* 1 whole chicken (cut into parts or choice cuts of breast, thighs or wings)
* 2 1/2 cups young papaya or chayote [I only used 1 chayote]
* 1/2 cup chilli pepper leaves
* 5 cups water [it depends on how much broth you want]
* 2 tablespoons ginger (chopped)
* 1/2 head garlic (minced)
* 1 medium onion (diced)
* 3 tablespoons oil
* 2 tablespoons patis/fish sauce
* pinch of salt and pepper (to taste)
* rice (optional)

Directions:

1. In a casserole, heat oil and saute' garlic, onion and ginger.
2. Add the chicken and water.
3. Bring to a boil and lower fire, let simmer until chicken is cooked.
4. Pour in patis, salt and pepper to taste.
5. Add in papaya or sayote, allow to cook.
6. When ready to serve, put in dahon ng sili (chilli pepper leaves).
7. Serve hot. Enjoy!

I usually put a bit of rice with the soup, but it's totally up to you!

OH! I almost forgot - I did not have any chilli pepper leaves (and was TOO lazy to go search for them/buy them) so instead, I used spinach leaves! I've heard that you can also use kale... but it's much better if you use the chili pepper leaves.
The spinach was still good though!

Market Manila explains it pretty well too.

Breakfast in Guangzhou,China

Hera119 — Fri, 18 May 2007 23:37:16 -0700

Those pictures r amazing..If one day I can go there Im sooo gonna taste all of them!

View Slideshow ›

Another "egg and tea" recipe:Steamed Egg Custard With Tea

Hera119 — Tue, 15 May 2007 08:22:56 -0700

The Chinese Tea Egg seems really popular here..well here ya go another tea+egg recipe,also from China :Steamed Egg Custard With Tea

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Materials for each person

Eggs White 5 pcs
Longjing Tea Leaves 20 g

Seasoning
Salt 1/3 tbsp
Rice Wine 1/5 tbsp
Corn Flour 3 tbsp

Steps
1) Place tea leaves inside small size stewing container
2) Wash with hot water for few seconds, pour out water
3) Add in hot water to half full of container, cover cup lid and make tea
4) Take out tea leave from container when it turns cool
5) Add seasoning, egg white, stir gently and mix well, cover the lid
6) Place container into a steam case, steamed 10 minutes by low heat, serve

Remark
tbsp - table spoon
If you like concentrate tea's favor, use more tea leaves as 30 g.
It's not easy to get the steaming time right, or the egg custard get bubble and hard.....
It's not easy to get the tea volume right too, or, the egg custard is too soft as soup.......
But I think you will like it !!