Is cooking Asian cuisine easy?

Question

I love Japanese and Thai food. I have never had the chance to cook any of the 2. Are they easy to prepare? Any suggestions?

Answer 1

Actually yes. You can get meat premarinated at some stores like Trader Joes. Just get a good knife to cut the food and a deep slanted pan or wok to stir fry with. Most grocery stores have an Asian section to buy the sauces and noodles.

Answer 2

You got it right in that it's all about the prep.
Try cutting veggies in same size for even cooking
use the freshest seafood and veggies available
use low sodium soy sauce
cook on med high temperature
buy soft tofu unless you're preparing deep fried tofu
buy a rice cooker, convenient and not expensive
buy loose leaf green tea and a teapot with a screen in it
buy sauces like oyster sauce and hoisin sauce
use meats in small quantities as a flavor base more than as a main ingredient.
thicken sauces with corn starch mixed with water then heat sauce till it starts to bubble.
Never overcook veggies, better if they have a bite in the center
Always add colorful veggies to make it healthy and appetizing
Thai food uses more spices especially thai chili peppers and cilantro. By comparison Japanese food is bland as spice is not a component in their food preparation.

Answer 3

Most Asian cooking requires basic ingredients

Fresh garlic
Fresh chili peppers, the hotter the better
onions
lemon grass
ginger or ginger powder
five star
black bean paste
shrimp paste
fish sauce
salt
hoisin sauce.

I can cook chicken with fresh garlic, fish sauce, and lemon grass.

Answer 4

Yes it's quite easy to prepare, if you know what you are doing or simply get a cook book.

Answer 5

i can make asian noodles and pre-made potstickers or crab rangoon. regularly you'll stumble on the potstickers/crab rangoon in a bag contained in the freezer aisle. To make noodles: Boil angelhair pasta, then stress and put in refrigerator. blend soy sauce, chunky peanut butter, sparkling cilantro, lime juice, beaten peanuts, and seasame seeds. i do not comprehend suitable measurements, so play round with the suce for a lengthy time period. Take out pasta (does not should be chilly) and combine with sauce. placed back into refrigerator to kick back. serve chilled topped with sparkling bean sprouts and with potstickers/crab rangoon (cooked as equipment directs)

Answer 6

It depends on what you want to make. There are easy ones and hard ones so you just have to know what you like, you can buy a cookbook or download easy recipes.

Answer 7

Yes they are quite easy to prepare.

Answer 8

Both cuisines are easy. If you have a well stocked pantry & the proper tools (wok, sharp knife...) you are ready to start cooking!

The best way is to do all your preparing & chopping ahead of time, it will really save you time & you will be able to put your meal together quickly.

Since I really dont cook any Japanese at home, I have posted some simple & easy Thai recipes.
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SPECIAL THAI CHICKEN WITH CHILLIES

Ingredients:
2 tblsp oil
4 Fresh Red Chillies (seeded and sliced)
3 cloves garlic (sliced)
500g chicken breast (sliced)
1 Onion (sliced)
2 tblsp oyster sauce
1 tblsp fish sauce (available from Asain food shops alternatively
use 2 tblsp soy sauce)
1 tblsp tamarind sauce
2 tsp brown sugar (or jaggary if available)
1/2 cup straw mushrooms (or any other mushrooms)
1/2 cup bamboo shoots (strips)
juice of 1/2 lime
3-4 wedges of lime
6 bunches coriander (fresh)

Instructions:

Heat oil in wok, add chillies and garlic and fry until crisp and golden. Drain onto paper towels (but leave oil in the wok). Fry chicken and onion in oil until chicken is cooked. Add lime juice and vegetables. Fry for about 2 minutes. Add sauces. Stir & let the flavors combine. Garnish with cilantro & lime wedges. Serve
with noodles or rice.
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PAD THAI

Ingredients:

3 1/2 tblsp distilled white vinegar
2 tblsp water
2 1/2 tblsp fish sauce
2 tblsp tamarind paste
2 1/2 tblsp palm sugar
9 oz flat rice sticks, 1/8 inch wide
vegetable oil
1/3 cup fresh thai basil leaves
2 red Serrano chili peppers, seeded and very finely minced
4 cloves garlic, minced
1/2" piece of ginger, peeled & minced
1 1/2 large boned chicken breast halves, cut crosswise into
8 oz med, cooked shelled shrimp
2 eggs, lightly beaten
1 cup shredded carrots
1 cup green peas
1 cup mung bean sprouts
1/4 cup roasted, unsalted peanuts, coarsely ground
cherry tomatoes, halved
lime wedges
freshly chopped cilantro
sliced green onions

Instructions:
Combine the vinegar, water, fish sauce, tam paste & sugar
in a small bowl; mix until well blended and reserve. In a large
pot, soak the noodles in enough water to cover. In a small skillet or pot, heat vegetable oil 3/4 to 1 inch deep to 350 degrees, or until adried rice noodle puffs instantly when dropped into the oil. Deep-fry the basil leaves a few at a time, turning them once or twice until they are crisp, or 40 seconds to a minute; drain on paper toweling.

Bring the noodles to a boil and cook them 2 minutes, or until they are almost tender. Drain and rinse them well, then spread them on paper toweling to dry slightly. Head a wok or large skillet and add about 2 1/2 tablespoons vegetable oil. Fry the Serrano peppers about 30 seconds, then add the garlic and stir-fry until it is soft. Add the chicken and stir-fry until the chicken is almost is browned. Stir in the shrimp and the sauce and mix completely. Make a well in the center of the mixture and pour in the eggs. When they are almost set, scramble them evenly. Add half the noodles, throughly incorporating them into the mixture; stir in the
remaining noodles and half the bean sprouts. Cook just until the bean sprouts are nearly wilted.

Heap the meat and noodles onto a platter. Cover one half of them with ground peanuts and the other half with uncooked bean sprouts. Ring the noodles with lime wedges, cherry tomatoes, and mint sprigs and garnish the top with the fried basil & cilantro.
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YELLOW CURRY CHICKEN

Ingredients:

1 lb bnls, skinless chicken breast, cut in bite-size pieces
2-3 c fresh veggies: mushrooms, asparagus, onions, zuccini, ...
2 potatoes, peeled and cut in pieces, pre-cooked
1-2 carrots, cut in bite-size pieces, pre-cooked
1/2 c or so frozen peas
1-2 T veg. oil
1 T Thai yellow curry paste
1 can (14 oz) coconut milk
3-4 T fish sauce
dash salt
1-2 T sugar
1/2 c water or chicken stock
1/2 bay leaf
cilantro

Instructions:

Pre-cook potatoes and carrots. Don't cook them too done, since
they will simmer with the main dish later.

Cut boneless, skinless chicken breast into bite-size pieces.

Wash and cut fresh vegetables into bite-size pieces.

In a heavy saucepan on medium heat, heat the veg oil & add the yellow curry paste, and about one third of the coconut milk. Heat 5-10 minutes, stirring, until it forms a thin gravy.

Turn the heat to high, add the chicken, and cook until the chicken
is half cooked, maybe five minutes.

Add the fish sauce, sugar, salt, and rest of the coconut milk, and
mix well.

Stir in the curry powder, potatoes, carrots, and water/stock. If
desired, add 1/s bay leaf. Let simmer just a minute or two.

Add the fresh vegetables and the frozen peas, and let simmer for 3 to 5 minutes, until fresh veggies are just done.

Garnish & serve with fragrant Thai jasmine rice.

Answer 9

good cooking is never easy - it takes time and mind in to it - whether its asian, italian, french or chinese or indian.....unless you eat raw fish and uncooked food....

Answer 10

not really!