know any good asian recipies that you created yourself?? or just know of?

Answer 1

Roti Prata - A Singaporean Indian dish...

Ingredients
1 kg plain flour, sifted in a large bowl
16 oz (2 cups) water
80 g ghee (clarified butter)
3 tbsp sugar
2 - 3 tbsp salt
1 tsp vanilla essence

Preparation:
Mix water, sugar and salt. Add 40g ghee, stir and add liquid mixture to the flour and knead till dough is soft, smooth and firm. Rest 20 minutes, shape 50g of dough into a ball, coat with ghee to prevent sticking. Repeat with remaining dough and stack the balls into a bowl, cover with plastic wrap for four hours or more. Put a griddle on medium heat. Flatten each piece of dough on a greased surface by stretching outwards and finally by tossing in the air, till you get a paper-thin dough. Fold sides inwards to form a square, put on hot griddle, folded side down and fry till golden brown. Turn over and fry till browned. Repeat with all the dough. Make the prata fluffy by clapping each one between your hands. Serve with meat curry or with a sprinkling of sugar.

Answer 2

hot dog fried rice

chop up into little pieces hot dogs, potatoes, onions, green onions, and mix in some scrambled eggs. Throw in sticky white rice and mix it all together. Season with salt and pepper. Stir over medium heat for about 5 mins. Put on a plate and mix the rice with ketchup. Excellent dish!!!

You can substitute hot dogs with ham, spam, etc.

Answer 3

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Answer 4

Asian cuisine is fun to experiment making. I usually begin by looking over recipes just to find items to use: ginger. garlic, lemon grass, coconut milk, bok choy, etc. you can find most of these items in many major grocers and smaller specialty stores. There are also items like canned bamboo shoots, baby corn, straw mushrooms. One of the most important ingredients for most items I make is soy sauce. Sometimes I cheat by using some pre-made asian sauces as a base and either mixing them together and/or adding some of the above items depending on the flavor profile I'm trying to achieve.
Knowing this, here is a rough recipe for general tso's chicken that my family loves.

2# boneless chicken breasts cut into approx. 1/2 inch pieces.

Egg wash (for this much, 2 eggs and 1cup milk) - you can add more egg or milk, you just want it to stick to the chicken.

Flour (lightly seasoned with salt) or dry tempura mix (available in most stores)

Dynasty brand hoisin sauce

Reese brand plum duck sauce

1cup chicken stock

Sesame seeds (you can lightly toast them in the oven for a richer
flavor, just long enough to slightly brown)

Cayenne pepper

Vegetable oil (you can add to this some peanut oil or soy bean oil for flavor)

STEP I

1. set up an assembly line of chicken, egg wash, flour/dry mix, and wok or pan.

2. fill the pan to approx. half the height of the chicken with oil, heat on med - med. high. you want the oil to get hot, but not smoke. A way of testing this is puting the tip of a chopstick in the water and if it starts bubbling, it is ready.

3. while oil heats, begin soaking your chicken in the egg wash.

4. individually put each piece of chicken into the flour as to evenly coat them.

5. move the coated chicken into the hot oil. Be careful not to get burned! Add as much chicken as you can without them touching. Watch your temps, you want the inside to cook too... you want the internal temp to at least 155F. (I ALWAYS recommend a cooking thermometer) flip as necessary to cook completely. When chicken is done, move onto paper towel to drain oil. Repeat process until all chicken is cooked.

STEP II

1. heat up empty wok or pan. While pan is heating, add about 5oz hoisin sauce, 2oz plum duck sauce and mix as sauce thins. You only want to heat the sauce, not cook it, so once sauce starts bubbling turn down to a low simmer. Use chicken stock to thin as needed. You want the sauce to be about the consistency of chocolate syrup or a slighly warm honey.

2. add cayenne pepper to taste

3. add chicken to sauce and mix until chicken is well coated.

4. remove from heat and sprinkle with sesame seeds. I usually plate it and then sprinkle it individually.

*Feel free to adjust the amount of any ingredient based on taste. I managed to get lucky and got it perfect the second time. Then the fourth time, it didn't come out as good, IMHO. (I am my own worst critic)

Answer 5

Have you ever heard of Pho, the Vietnamese national noodle? OMG, it tastes so good!! But it depends on what restaurants you go to. I also like Vietnamese taco.

Answer 6

mcdonalds asian salad