Asian Recipes

[not2late]

Re: Asian Recipes

Chadci-

Megs- that's so easy. Can't wait to try it. I have to admit when I tried rolling my own lumpia the results were not so great. I never seem to be able to wrap them tightly enough.

There's a definite trick to it: you can't roll them too tightly or else they'll explode when they fry, you can't roll them too loosely or else they'll fall apart when they fry. I think we rolled thousands of them, lol. And of course, I always brought a few hundred home with me. She used to make her own wrappers, so maybe it was easier rolling the freshly made ones.

But her filling was delicious. I can't copy it no matter how hard I try. I can't copy her pork adobo too. Everything I've tried doesn't come close. I did find her daughter a few years ago, but she didn't know how her mom cooked it either (I had hoped she wrote her recipe and handed it to Bella, but I was wrong.)

Anyhow, the more I read cookbooks on authentic/homestyle Asian cooking the more I think that many of the sauces---especially the starch thickened and overly sweet sauces---are made specifically for Western taste buds.

[myquest2shine]

Re: Asian Recipes

I'm glad to have found this thread chinadoll...since I'm 100% Filipino, It's not a surprise that I love adobo... I couldn't give you my exact version cause I never measure when I cook..I just adjust it according to my taste..but here are 2 versions I found in the net..These are really good!

WHITE ADOBO( soysauce free version)

2k.pork(w/some fatty part like belly)
10 cloves garlic
1 tsp. coarsely cracked peppercorn
2 pcs. laurel leaves
1/2 c.water
1 1/2 c vinegar( coco vinegar)
1 1/2 Tbsp sea salt

1. combine all ingredients in a thick saucepan
2.cover and simmer over med. heat. check occasionally & stir to prevent meat from sticking to the bottom of the pan. allow it to cook until liquid is fully reduced & only the oil is visible w/the sauce dried into tasty bits clinging to the meat. seve hot
if you prefer a crisp adobo:
turn up the heat to crisp meat and cook until crispy and golden brown.
serve with tomatoes or native pickles


Adobo with mushrooms

1 kilo of pork liempo (belly), skin on
1 whole head of garlic, segmented and crushed
1/2 to 3/4 c. of vinegar (depends on how sour you want your adobo)
3/4 c. of dark soy sauce
a teaspoonful of peppercorns
1 bay leaf
1/2 kilo of fresh button mushrooms
2 tbsps. of finely sliced onion leaves for garnish
Cooking procedure :

Cut the pork belly into into 2-inch cubes. Place in a shallow cooking pan (a wok is best) and pour in the vinegar. Add the crushed garlic, peppercorns and bay leaf. Bring to a boil without stirring. Let boil for a few minutes and stir. Continue boiling until quite dry and the pork starts to render fat. Cook the pork in its own fat for a few minutes or until the edges are nicely browned.
Pour in the soy sauce and a cup of water. Simmer for an hour or until the pork is tender and most of the liquid has evaporated. Add the mushrooms and stir a few times. Cover and simmer for five minutes.

hope you enjoy these recipes!

[Sherri]

Re: Asian Recipes

I placed this recipe on my journal. This thread looked like a great place to share it.
Daily Dish

A Savory Satay Dish

Satay is a shish kebab-style dish that is most frequently associated with Southeast Asian cuisine. Known for its flavorful blend of spicy seasonings and traditional peanut sauce, satay is often made from cubes of beef, chicken, lamb, or pork. This delicious recipe is a healthier version of those typically found in Thai restaurants and is complete with its own healthy dipping sauce.
Pork Satay
Description
This tasty satay dish turns dinner into a festive event. The pork can be broiled or grilled; if you don’t have skewers, just broil the meat without them.
Serves 4
Ingredients
1/4 cup creamy natural no-sugar-added peanut butter
1/4 cup water
1 tablespoon plus 1 1/2 teaspoon rice vinegar
2 tablespoons low-sodium soy sauce
2 garlic cloves, minced
1/8 teaspoon red-pepper flakes
1 1/2 pounds pork cutlets (about 3/4" thick), cut lengthwise into 1/2" strips
Special equipment:
4 metal skewers
Instructions
Heat oven to broil.
Whisk together peanut butter, water, vinegar, soy sauce, garlic, and red-pepper flakes in a mixing bowl. Place pork in a separate mixing bowl, add 3 tablespoons of the peanut butter sauce, and toss to combine.
Reserve remaining sauce.
Thread pork onto skewers and broil 4 minutes per side. Place remaining sauce in dipping cups and serve with pork.
Nutritional information
Per serving:
360 calories
18 g fat (5 g sat)
5 g carbohydrates
42 g protein
1 g dietary fiber
420 mg sodium

[chinadoll]

Re: Asian Recipes

.. I couldn't give you my exact version cause I never measure when I cook..I just adjust it according to my taste.

I think that's exactly the problem for liv! LOL It's all done by taste and the recipes (if you have them) never tell the whole story.

THANKS SHERRI AND OLIVIA for adding to the thread. I am so happy to have these.

[chinadoll]

Re: Asian Recipes

This is from chadci. I copied it from the side dish thread. Hope you don't mind, chadci

Bhagari Jhinga/ Stir fried Shrimp in an aromatic tomato-cream sauce
the Madhur Jaffrey version

Sauce (for more sauce, especially if making with chicken increase
these quantities)
1 tablespoon of tomato paste
3/4 teaspoon salt
1/4 teaspoon sugar (sweetener) (I'll use Splenda)
1 teaspoon garam masala (He brought me in some today, my cubicle smells wonderful)
1/2 teaspoon ground cumin
1/8 - 1/4 teaspoon cayenne pepper (or to taste)
3 tablespoons chopped cilantro (more the merrier)
1 fresh hot green chili finely chopped (Madhur always says leave in
the seeds which is one of the reasons I love her - for the family...)
1 tablespoon fresh lemon/lime juice (bottled works, fresh is best)
1 cup heavy whipping cream (or coconut milk)

For stir frying the shrimp
3 tablespoons vegetable oil
1 teaspoon mustard seeds
3 cloves garlic peeled/finely chopped
1 1/4 pounds medium sized shrimp (or chicken)

To make sauce
Put tomato paste in bowl add salt, sugar, garam masala, cumin,
cayenne, cilantro, green chili, lemon juice and 1 tablespoon of water.
Mix well, add cream and stir in. Set aside.

Shrimp/chicken
Put oil in wok/fry pan and set over medium-high heat (too hot will
probably burn the spices). When oil is hot put in the mustard seeds.
as soon as they begin to pop (should just be a few seconds) put in the
garlic and stir until garlic turns medium brown the add the
shrimp/chicken and cook. Add the sauce, lower heat to medium and heat
the sauce through until it begins to simmer (or is warm enough).

I usually make more sauce, make it with chicken, make it a little
spicier and tomatier (which makes it less creamy than the original
would be) and add onions and or zucchini to flesh it out .

[mizski]

Re: Asian Recipes

This is from chadci. I copied it from the side dish thread. Hope you don't mind, chadci

Bhagari Jhinga/ Stir fried Shrimp in an aromatic tomato-cream sauce
the Madhur Jaffrey version

I followed the recipe pretty much as is (using chicken tenders) but used ghee instead of oil and used coconut milk instead of cream. Aromatic and very tasty dish.

[chinadoll]

Re: Asian Recipes

Good to hear, Mizski.

Anyone got a good recipe for Palaak Paneer or Rogan Josh? I was in the mood for Indian tonight (can you tell?) so I popped some chicken breasts in a tandoori marinade and fiddled around for a salad idea. Wound up mixing...

3 oz greek yogurt
2 Tbsp curry powder (I used HOT)
1/2 pkt Splenda
juice of one Kaffir lime (can substitute a key lime or half of a supermarket lime)
water to thin it down slightly

It made a tangy, sweet and sour dressing with a kick. Great on greens topped with the tandoori chicken. With another Splenda I can see it being good over fruits too.

[chinadoll]

Re: Asian Recipes

Here is a recipe from Suzanne H. I copied from a thread in the Main Forum:

China, you talked me into it. Did some research and landed a recipe for curried pumpkin soup... did some modifications:

Curried Pumpkin Soup
1 onion chopped
2 cloves garlic pressed
splash olive oil... saute till softened
2 quarts chicken broth
2 15 oz cans pumpkin
2 T curry powder
2 t ground cumin
1 t ground ginger
1 t ground coriander
1 1/2 t salt
1/2 t red pepper flakes
1/8 t ground cardamom
Cook about 20 to 30 mins then in small batches process in a blender.

Add one cup of cream and bring back to heat gently.

Sitting here sipping it and seriously considering climbing into the bowl to roll around in it. And I don't want to share it with the staff. IT'S MINE!!! ROFL!!!

[chadci]

Re: Asian Recipes

This is from chadci. I copied it from the side dish thread. Hope you don't mind, chadci

Bhagari Jhinga/ Stir fried Shrimp in an aromatic tomato-cream sauce
the Madhur Jaffrey version

Sauce (for more sauce, especially if making with chicken increase
these quantities)
1 tablespoon of tomato paste
3/4 teaspoon salt
1/4 teaspoon sugar (sweetener) (I'll use Splenda)
1 teaspoon garam masala (He brought me in some today, my cubicle smells wonderful)
1/2 teaspoon ground cumin
1/8 - 1/4 teaspoon cayenne pepper (or to taste)
3 tablespoons chopped cilantro (more the merrier)
1 fresh hot green chili finely chopped (Madhur always says leave in
the seeds which is one of the reasons I love her - for the family...)
1 tablespoon fresh lemon/lime juice (bottled works, fresh is best)
1 cup heavy whipping cream (or coconut milk)

For stir frying the shrimp
3 tablespoons vegetable oil
1 teaspoon mustard seeds
3 cloves garlic peeled/finely chopped
1 1/4 pounds medium sized shrimp (or chicken)

To make sauce
Put tomato paste in bowl add salt, sugar, garam masala, cumin,
cayenne, cilantro, green chili, lemon juice and 1 tablespoon of water.
Mix well, add cream and stir in. Set aside.

Shrimp/chicken
Put oil in wok/fry pan and set over medium-high heat (too hot will
probably burn the spices). When oil is hot put in the mustard seeds.
as soon as they begin to pop (should just be a few seconds) put in the
garlic and stir until garlic turns medium brown the add the
shrimp/chicken and cook. Add the sauce, lower heat to medium and heat
the sauce through until it begins to simmer (or is warm enough).

I usually make more sauce, make it with chicken, make it a little
spicier and tomatier (which makes it less creamy than the original
would be) and add onions and or zucchini to flesh it out .

It is a great dish! When I make it I use a can of tomato sauce and a can of crushed tomatos AND a can of tomato paste... just to make it stretch out a bit further. I use chicken instead of shrimp and I add zucchini, yellow squash and a bag of frozen cauliflower. I get a bit happy with the the garam and cayenne but add a bit more cumin and cream to balance it out some.

My friend Jeffrey and I went out to an Indian buffet this past weekend. I did have a bit of the onion and mint chutney over my goat curry and chicken curry but otherwise I think I did pretty well. I focused mostly on the tandori chicken, goat / chicken curry ( so good) and a spinach / mushroom dish.

I can usually tell ( within 30 minutes or so) if I've had any sugar or an extreme amount of carbs, I had no "ill" feelings afterwards so I was happy

[chinadoll]

Re: Asian Recipes

I know what you mean. Every time I put one spoonful of rice in my mouth I am starving the rest of the night. It is absolutely the WORST trigger food for me. So here in Asia they look at me as some kind of loon. I eat the toppings and ignore the rice. That's sacrilege here. LOL

[chadci]

Re: Asian Recipes

Oh, I can relate. My daughter and I had dinner the other day and she wanted Indian... so I said OK! I really liked the goat curry so I ordered that and she had tandori chicken and kheer. Anyway, when I ordered I told the waiter to save the rice as I can't eat it and it would go to waste. I got the weirdest look. The goat fresh cooked as opposed to the buffet was amazing! Later when he brought the kheer out he brought two spoons and insisted I try it saying it was their family recipe ( family joint here, very nice people but they talk a lot ) so I did not want to insult him and had a bite... or two, trying to get more sauce than anything. He said no, but, I know there was a bit of mint in there. My daughter put a whole heap of fennel seeds in there and loved it.

I don't understand why more people don't like Indian food. It's often milder than most dishes on the Chinese buffet, it can be complex to cook, but, my other half just won't touch it...

[mizski]

Re: Asian Recipes

I don't understand why more people don't like Indian food. It's often milder than most dishes on the Chinese buffet, it can be complex to cook, but, my other half just won't touch it...

I think it may be the curry and turmeric in a lot of the foods? A lot of people don't like those aromas and don't even get to the tasting part. A shame.

[chadci]

Re: Asian Recipes

I think it may be the curry and turmeric in a lot of the foods? A lot of people don't like those aromas and don't even get to the tasting part. A shame.

I guess, but, tumeric and cumin and the basic curry mix, right? I love the way it smells, but, that's just me I guess.

At the same time, a good friend's wife prefers he does not eat curry, says he sweats it out and smells afterwards... he used to fight back by saying "But you smoke and that smells" but he gave up the fight.

[chinadoll]

Re: Asian Recipes

I have a lot of friends that don't care for it too, but I am with you! I love Indian food. Palak Paneer, Lamb curry, Chicken Tikka Masala, Yummm!

[chadci]

Re: Asian Recipes

I have a lot of friends that don't care for it too, but I am with you! I love Indian food. Palak Paneer, Lamb curry, Chicken Tikka Masala, Yummm!

Kind of hard to eat the paneer without naan... I typically eat it as a dip