Need a good THAI, or Korean recipie.. please help?

Question

im allergic to tomatoes.. so anything without : )

Answer 1

Ginger Chicken, "Gai Pad Khing"
Ingredients

3 tablespoons of peanut oil
1 tablespoon chopped garlic
1 cup chicken, cut into bite sized pieces
1 cup mushroom, sliced
3 tablespoons grated ginger
2 tablespoons fish sauce
2 tablespoons dark soy sauce
2 tablespoons oyster sauce
a pinch of sugar
3 tablespoons chopped onion
2-3 Thai chile peppers
3 tablespoons scallion/green onion, cut into 1" pieces
Thai pepper powder

optionally you can add a cup of jalapeno peppers

The bulbs of 3/4 scallions, and some cilantro/coriander leaves for garnish

Method

Mix the fish sauce, soy and oyster sauce ready for use,

Bring the oil to the smoking point in an adequately large wok, and add the chicken and garlic, and stir fry until the chicken begins to change color (this is quite quick, so don't overcook).

Add the sauce and stir until it returns to a bubbling consistency, then add the remaining ingredients, and stir until the chicken is cooked.

The recipe for pork is identical, beef if it is used should be marinated in a mixture of 2 tablespoons of whiskey and the fish sauce, soy sauce and oyster sauce, which should be retained after marination to be added to the cooking.

Sprinkle Thai pepper powder over the dish and serve over Thai jasmine rice, or in a serving bowl with other Thai dishes.

Answer 2

Kogi beef

take your kogi steak or a strip steak, marinaide that in soy, ginger, garlic, rosemary, parsley, pepper, seasame oil.
grill to desired temperature, slice
server on a romaine leaf with "sticky rice" inside (like a boat)
drizzle balsamic glaze and your done
garnish with fried wonton slices
other sides you could use:
sea weed salad, garlic tyme mashed potato, salad, fried rice.

Answer 3

Pork Ribs Recipes
Korean Recipes

Ingredients:
1/3 cup water
1/3 cup soy sauce
1/4 cup thinly sliced green onions
3 tablespoons dark sesame oil
3 tablespoons honey
2 tablespoons minced garlic
2 tablespoons sesame seeds
1 tablespoon grated fresh ginger
1 teaspoon black pepper
3 1/2 pounds pork back ribs

Directions:

To prepare marinade, combine all ingredients except ribs in small bowl. Place ribs in large resealable plastic food storage bag. Pour marinade over ribs, turning to coat. Seal bag. Marinate in refrigerator overnight.

Arrange medium charcoal briquets on each side of rectangular metal or foil drip pan. Grill ribs in center of grid on covered grill 35 to 45 minutes or until ribs are browned and cooked through, turning once.

Nutrients per 331 Calories (68% of calories from fat), 25g Total Fat, 11 g Saturated Fat, 94mg Cholesterol, 111 mg Sodium, 23g Protein, 3g Carbohydrate, 1 g Dietary Fiber

This recipe for August Moon Korean Ribs serves/makes 8Fried Rice Recipes
Thai Recipes

Ingredients:
2 cups long grain rice
1/4 cup oil
1 medium onion, chopped
2 cloves garlic, crushed
1 small red pepper, chopped
1 cup chopped cooked chicken
2 eggs lightly beaten
1/4 cup fish sauce
1 tablespoon chopped fresh coriander
3 green shallots, chopped.

Directions:

Add rice to large pan of boiling water, boil, uncovered for about 12 minutes or until just tender, drain. Rinse rice under cold water; drain well. Spread rice over tray, cover, refrigerate overnight. Heat oil in wok, add onion, cook, stirring until soft. stir in garlic and pepper, stir fry until pepper is soft. Add rice and chicken, stir fry until heated through.

Stir in eggs quickly, stir fry until cooked; stir in sauce. Serve sprinkled with coriander and shallots.

This recipe for Chicken Fried Rice (Thai Style) serves/makes 4

Answer 4

Here are links to two collections of Thai recipes

http://www.cs.cmu.edu/~mjw/recipes/ethnic/thai/thai-coll-1.html

http://www.cs.cmu.edu/~mjw/recipes/ethnic/thai/thai-coll-2.html

Answer 5

Thai chicken and coconut soup

Ingredients:
1 13.5 oz can Coconut milk
1 10.5 oz can Chicken broth
3 oz Water
1 tsp Lemon grass
1 tsp Ground cayenne pepper
2 tsp Ginger root, chopped
2 Red chilis, chopped
1/2 lb Boneless skinless chicken breast, thinly sliced
3 Green onions, chopped
1/2 tsp Cilantro

Preparation:
Mix coconut milk, chicken broth, water, lemon grass, cayenne, and ginger in a pot and bring to a rolling boil. Add chicken, chilis, and green onions, reduce heat and simmer for twenty minutes, stirring occasionally. Garnish with cilantro.

Notes:
The water is the difference between the broth and the coconut milk -- pour the broth into the coconut milk can then fill to the top with water. If you're lazy, you can use the pre-sliced stuff for stir-fry that grocery stores sometimes have, although the slices tend to be larger than ideal.
I tend to use crushed red pepper or cerranos instead of red chilis, because I have difficulty finding proper Thai peppers. This recipe makes about three bowls of soup.


Spicy beef with cashews(Thai)

Ingredients:
2 tbsp Peanut oil
2 Dried red chilis, chopped
1 tbsp Garlic cloves, minced
1 tbsp Ginger root, chopped
1 lb Beef, sliced into strips
2 tsp Ground black pepper
1 tsp Sugar
1 tbsp Soy Sauce
4 Green onions, chopped
3/4 cup Roasted cashews

Preparation:
Heat oil in wok (or heavy frying pan), add chilis and cook at low for one minute, stirring constantly. Add garlic, ginger, cook at low for three minutes. Add beef, raise heat to high, cook for four minutes. Add pepper, sugar, soy sauce, onions, cashews, cook for three minutes.


Notes:
I had trouble finding unsalted roasted cashews, so I broke down and used the "lightly" salted kind. It worked okay, but between that and the soy sauce, the cashews were a bit on the salty side. You can substitute "crushed red pepper" for dried red chilis; it's really the same thing. I use about a teaspoon per chili.
Chicken doesn't work nearly as well with this recipe, although it's not so bad, just very, very bland.


Ginger chicken with honey(Thai)

Ingredients:
2 tbsp Peanut oil
1 lb Boneless skinless chicken breast, sliced
1 tbsp Garlic cloves, minced
1 tbsp Ginger root, chopped
3/2 tsp Ground cayenne pepper
2 tbsp Soy sauce
4 Green onions, chopped
2 tbsp Honey

Preparation:
Heat oil in wok (or heavy frying pan), add chicken, fry over high heat for five minutes. Remove chicken, put aside. Reduce heat to medium, add ginger, garlic, cayenne, and soy sauce to the wok, fry for three minutes. Return chicken to wok, add green onions and honey, fry for three minutes.

Notes:
Not much to say about this one; it's a pretty straightforward recipe, and tasty, too



Daikon Kimchi (Kkakdugi) (Korean )

Active Work and Total Preparation Time: 1 hour 30 minutes plus 3 to 4 days standing
1 head garlic, cloves separated and peeled
2 (1-inch) pieces ginger root
2 tablespoons Korean ground chile
2 tablespoons salt
2 large daikons, peeled and cut into 1-inch cubes
1 bunch mustard greens, chopped into 1-inch pieces
2 tablespoons sugar
* Combine garlic, ginger, chile and salt in food processor or blender until finely minced.
* In large bowl, combine garlic mix with daikons, making sure to rub seasoning into daikons. (If mixing with your hands, wear rubber gloves to avoid chile burn.)
* Place 4 (1-quart) jars on work surface. Fill first jar about 1/4 full with seasoned daikons, top with thin layer of mustard greens and sprinkle with about 1/2 tablespoon sugar. Add more seasoned daikons to jar until 1/2 full, top with mustard greens and sugar again. Repeat 2 more times until first jar is filled. Fill remaining jars following same steps.
* Place jars in cool place and do not move until kimchi has fully fermented (about 3 to 4 days) before serving. You will know it is ready when water rises from daikon. Refrigerate after opening.
4 quarts. Each 1/4 cup: 5 calories; 225 mg sodium; 0 cholesterol; 0 fat; 1 gram carbohydrates; 0 protein; 0.12 gram fiber.


TURNIP KIM CHEE (Korean)
Submitted by Residential Services Division of the Hawaiian Electric Company

Ingredients:

5 lb turnips
4 quarts oil
1 cup rock salt
1/4 cup sugar
2 tablespoons minced garlic
1 1/2 teaspoons paprika
1 1/2 tablespoons minced ginger root
1 1/2 teaspoons ground red pepper
1/2 teaspoon monosodium glutamate
1 tablespoon sugar

Procedure

Pare and cut turnips crosswise into thirds, then lengthwise into quarters. Combine water, rock salt and 1/4 cup sugar in a large bowl. Put turnips into water and place a weighted plate on top to keep them submerged. Soak for 6 hours. Rinse turnips 5 times in cold water. Drain and put into jars. Combine remaining ingredients and pour over turnips. Let stand at room temperature for 2 days, then refrigerate. Makes 2 quarts.




Ono Korean Chicken
Ingredients:

5 lbs chicken drummetts
1 tsp. salt (optional)
1/2 c. shoyu
3/4 c. sugar
1 clove garlic, finely minced
1 skinned chili pepper or flakes (optional)
1 T sesame seeds
1 T sesame seed oil


Preparation:
Sprinkle salt on chicken and let stand overnight. Flour and deep fry. Prepare sauce with rest of ingredients. Roll hot fried chicken in sauce. Garnish with chop green onions (optional) and serve.
Submitted by: Eulalia Pascual-Cantu



Barbequed beef ( "pulgoki" )
Barbequed beef ( "pulgoki" ) is the one of the most popular dishes in Korea, and also Westerners are pleased with the taste. "pulgoki" literary means "fire beef", but it is called generally called "korean barbecue". Thin, tender slices of beef are marinated in a sauce and cooked over a hot charcoal grill at table. If it is made with pork, the recipe will be slightly different because of the bad smell of pork. Usually Korean pork barbeque needs red pepper paste and lots of ginger.

Preparation procedure for Barbequed beef ( "Bulgoki" )

Ingredients (4 servings)
1/2 lb beef rib steak
Roasted sesame oil
9 tbsp. finely chopped green onion
vegetables ( onion,green pepper,green onion,egg-plant,or pumpkin slices)
For marinade ( 4 cups ) 1.2 medium apple, quartered and sliced or 1/2 can of coke
1 oz ginger root, thinly sliced
1 oz garlic, thinly sliced
2 cups soy sauce
1/2 cup cooking wine
6 oz sugar and 1/2 tbsp. MSG

Methods
Slice the beef thinly and make it tender using knife.
Pour the coke and sugar to beef and mix well until the meat softens
Mix the marinated beef with the soy sauce, garlic, sesame oil, MSG, and sesame salt and let it stay for 2 hours.
Broil the seasoned beef over hot grill. (Hint: when using oven, 570 degree of F for 10 minutes is good.)


Ingredients:
1 oxtail, cut in sections
1/2 cup raw peanuts, blanched
1 small piece dried orange peel, optional
1 slice ginger, crushed
1/4 cup liquor (wine or whiskey, optional)
Salt to taste
1 stalk green onions
Chinese parsley
Preparation:
Parboil oxtail for 5 minutes. Drain. Add all ingredients except garnish and simmer with oxtail until oxtail is tender in as much water as desired. Garnish with chopped green onions and Chinese parsley.