Asian Dishes???

Question

What are your favorite asian dishes and add a recipe please... Thanks :ox

Answer 1

GENERAL TSAO'S CHICKEN

Marinade:

3 tablespoons Chinese rice wine or dry sherry
l 1/2 tablespoons oyster flavored sauce
2 teaspoons cornstarch
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces

Combine marinade ingredients in a non-metallic bowl or ziploc bag. Submerge washed chicken in marinade covering all portions.
Allow to stand for 20 to 30 minutes, turning occasionally.


Sauce:

1/4 cup chicken broth
1 tablespoon rice vinegar
2 tablespoons dark soy sauce
1 tablespoon sugar
2 teaspoons sesame oil
2 tablespoons cooking oil
6 small dried red chilies
1 tablespoon garlic, minced
2 tablespoons fresh ginger, minced
2 green onions, cut into 1-inch lengths
1/2 teaspoon crushed dried red chilies
1 1/2 teaspoons cornstarch, dissolved in water
1/4 cup peanuts, coarsely chopped

Mix sauce ingredients well in a small bowl.

Place a wok over high heat and add oil, swirling to coat sides. Stir-fry the chilies for 30 seconds. Add chicken and cook two minutes. Stir in garlic, ginger, green onions, and crushed chilies; cook for one minute.
Pour in sauce and stir fry for one minute.

In a cup, combine cornstarch with 1 tablespoon cold water and stir until smooth. Pour slowly into the wok and cook until sauce bubbles and thickens.

Serve chicken garnished with a sprinkling of peanuts.

Answer 2

Cicken cashew stir fry;
Ingredients:

* 4 Chicken breasts, skinless and cut into bite-size chunks
* 100 g Cashew nuts, unsalted
* 2 tbsp Peanut/ Vegetable oil
* 1 Egg White
* 2 tbsp corn Flour
* 1 clove Garlic, finely chopped
* 3 Spring Onions, chopped
* 2 tbsp Ginger, chopped
* 2 tbsp Soy sauce
* 2 tbsp dry Sherry
* 1 tsp caster Sugar
* 1/2 tsp Chilli sauce
* 1/2 tsp Salt

Method:

* Mix corn flour, egg white and salt in a bowl, add chicken, mix well and refrigerate for 10 minutes.
* Meanwhile, stir-fry cashew nuts in a wok in the 1 tbsp of oil until golden. Remove the nuts and remove any excess oil from the wok with a kitchen paper.
* Heat the remaining oil in the wok and cook chicken, garlic and ginger in hot oil for 3 minutes, then add soy, chilli, sherry, sugar and 2 tbsp of water. Cook until sauce is thick.
* Return cashew nuts to the wok and mix well with other ingredients.
* Serve the chicken topped with spring onions and boiled rice.

Answer 3

there is an extremely good philipino dish observed as "hen Adobo", it relatively is a stew only approximately containing soy sauce, vinegar, boiled hen, a ton of asian vegetables, etc. it rather is great considering which you could serve it over rice and upload something to it which you rather desire, one little element can set it off and additionally you additionally could make it extraordinarily spiced or no longer. look it up! you additionally can desire to lookup "Sinagong"- it relatively is a lemon-beef dish, additionally from the Philippines

Answer 4

Pork and Shrimp Pancit(Filipino) [4 servings]

1 (6.75 ounce) package rice noodles
5 tablespoons vegetable oil, divided
1 small onion, minced
2 cloves garlic, minced
1/2 teaspoon ground ginger
1 1/2 cups cooked small shrimp, diced
1 1/2 cups chopped cooked pork
4 cups shredded bok choy
3 tablespoons oyster sauce
1/4 cup chicken broth
1/4 teaspoon crushed red pepper flakes
1 green onion, minced

Soak the rice noodles in warm water for 20 minutes; drain.
Heat 3 tablespoons oil in a wok or large heavy skillet over medium high heat. Saute noodles for 1 minute. Transfer to serving dish, and keep warm. Add remaining 2 tablespoons oil to skillet, and saute onion, garlic, ginger, shrimp and pork for 1 minute. Stir in bok choy, oyster sauce and chicken broth. Season with pepper flakes. Cover, and cook for 1 minute, or until bok choy is wilted. Spoon over noodles, and garnish with minced green onion.
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Vietnamese Rice-Noodle Salad [4 servings]

5 cloves garlic
1 cup loosely packed chopped cilantro
1/2 jalapeno pepper, seeded and minced
3 tablespoons white sugar
1/4 cup fresh lime juice
3 tablespoons vegetarian fish sauce
1 (12 ounce) package dried rice noodles
2 carrots, julienned
1 cucumber, halved lengthwise and chopped
1/4 cup chopped fresh mint
4 leaves napa cabbage
1/4 cup unsalted peanuts
4 sprigs fresh mint

Mince the garlic with the cilantro and the hot pepper. Transfer the mixture to a bowl, add the lime juice, fish sauce or salt and sugar; stir well. Let the sauce sit for 5 minutes.
Bring a large pot of salted water to a boil. Add the rice noodles; boil them for 2 minutes. Drain well. Rinse the noodles with cold water until they have cooled. Let them drain again.
Combine the sauce, noodles, carrots, cucumber, mint and Napa cabbage in a large serving bowl. Toss well and serve the salad garnished with the peanuts and mint sprigs.
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Jemput Jumput (Banana Fritters, Indonesian)

5/8 cup all-purpose flour
1 pinch salt
1 teaspoon baking powder
6 ripe bananas
3 tablespoons white sugar
oil for frying

Heat oil in a deep fryer or heavy bottomed pan to 375 degrees F (190 degrees C).
Sift the flour, salt, and baking powder into a medium bowl.
In a separate bowl, mash together the bananas and sugar. Gradually mix flour mixture into mashed bananas, stirring until well combined.
Drop batter by spoonfuls into hot oil, and cook, turning once, until browned, 2 to 8 minutes. Drain on paper towels.

Answer 5

chirashi is so good- like a bowl of sushi: here is a recipe

Ingredients
3 cups Japanese-style sushi rice
90ml rice vinegar
1/3 cup (55g) caster sugar
1/2 large carrot, finely chopped
6 dried shiitake mushrooms, stalks discarded
25g kanpyo (dried gourd shavings), rinsed
1 1/2 tbs soy sauce
140g whole peeled bamboo shoot, cut into 1cm pieces
8 eggs
1 1/2 tsp bonito dashi (stock) powder
1 tbs mirin (rice wine)
1 tbs vegetable oil
400g sashimi-grade salmon, cut into 4mm-thick slices
60g snow peas, blanched, trimmed, thinly sliced diagonally
50g salmon roe (optional), to serve
Method
Rinse rice under cold running water until water runs clear. Cook in a rice cooker with 3 1/2 cups water. Combine vinegar, 2 tbs sugar and 1 tsp salt in a small bowl. Transfer hot rice to a large bowl. Sprinkle with vinegar mixture, while mixing rice quicly with a spatula. Using a stiff piece of paper, fan rice while stirring to cool it (this will give it a shine).
Meanwhile: place carrot, 1/2 cup water and a pinch of sugar and salt in a small saucepan and cook over medium heat for 3-5 minutes or until soft. Drain, then set aside to cool.
Place shiitake in a bowl and pour over 2 cups lukewarm water. Stand for 20 minutes or until soft. Drain and finely chop, reserving soaking liquid.
Place kanpyo in a sieve and rinse under cold running water. Rub 1 tsp salt into kanpyo and rinse again. Cook in a large saucepan of boiling water for 5 minutes or until soft. Drain, then finely chop.
Place reserved shiitake liquid, shiitakes, remaining sugar, soy sauce, kanpyo and bamboo in a small saucepan. Cook over meduim heat for 20 minutes or until water has almost evaporated. Set aside to cool.
Combine eggs, dashi and mirin in a bowl. Heat oil in a 20cm non-stick frying pan over low heat. Working in batches, pour in 1/4 cup egg mixture to make a thin omelette. Cook for 1 minute each side or until just set but not browned. Remove frompan and cut into thin strips.
Fold carrot and shiitake mixture into rice. Using slightly moistened hands, mould heaped tablespoons of rice mixture into 2.5 x 5cm rectangles, about 2.5cm high. Top with a slice of salmon, snow peas, omelette strips and salmon roe, if using. Serve.

Answer 6

Aloha Chicken

INGREDIENTS
4 (4 ounce) boneless, skinless chicken breast halves
1 tablespoon all-purpose flour
1 tablespoon vegetable oil
2 (8 ounce) cans pineapple chunks
1 teaspoon cornstarch
1 tablespoon honey
1 tablespoon reduced sodium teriyaki sauce
1/8 teaspoon pepper
Hot cooked rice

DIRECTIONS
Flatten the chicken to 1/4-in. thickness. Place flour in a large resealable plastic bag; add chicken and shake to coat. In a skillet over medium heat, brown chicken in oil for 3-5 minutes on each side or until juices run clear. Remove and keep warm. Drain pineapple, reserving 1/4 cup juice. (Discarding remaining juice or save for another use.) In a small bowl, combine cornstarch and reserved juice until smooth. Add to skillet. stir in honey, teriyaki sauce and pepper. Boil for 30 seconds or until thickened. Add pineapple and chicken; heat through. Serve over rice.

Answer 7

Here are some of my favourite Asian dishes.

<<<<<<<< Wonton broth >>>>>>> (Cantonese Style)

600g pork (or spare ribs or pig's bone)
1 whole chicken
80g Chinese ham (or Spanish ham)
50g dried scallops (soak in water over night)
3 dried dates
fresh ginger (about the size of your thumb, crushed)
20g dried Longans (you can buy it in Chinese grocery store)
1 dried squid (ditto)
150g fresh shrimps' heads (keep the shrimps meat for wonton filling)
3.5 liter of water

1) Pour hot water on Chinese harm to wash away dirt.
2) Clean dried squid with a wet towel, then roast it in the oven till fragrant, set aside
3) Heat a big pot of water, put pork in to boil for 3 minutes, drain and put under running tap water for a few minutes to wash away fat and blood.
3) Put chicken into the pot, boil for 5 minutes, drain and put under running tap water for a few minutes to wash away fat and blood.
4) Heat 3.5 liter in a big pot over high heat, put all ingredients into the boiling water, boil for 15 minutes (uncover), skimming the surface as required (the soup would be clear)
5) Reduce heat to medium-low, cover the pot and simmer for 3.5 hours.
6) Drain the meat, skim the oil from surface, keep soup in the pot and set aside.

Hint : you need a real big pot to have enough room for boiling all the ingredients with 3.5 liter of water.

<<<<<< Wonton Soup >>>>>> Cantonese

600g fresh shrimps (shell and devein prawns, keep heads for soup base), chopped coarsely
200g minced pork (with 30% fat)
1 egg white, beat slightly
1.5 tablespoon cooking wine
2 tablespoon soy sauce
1 teaspoon sugar
a pinch of sea salt
1.5 tablespoon cornstarch
1 teaspoon of ground white pepper
1/2 teaspoon of ginger powder (you may use fresh ginger, minced)
1 teaspoon garlic powder
a pack of wonton wrappers
3 tablespoon of flour or cornstarch

1) Dry shrimps with kitchen towel, then mix pork, shrimps, 3/4 egg white and all seasoning in a bowl, combine well, marinate for 15 minutes
2) Sprinkle some flour or corn starch on a plate.
3) Place 1 heaping teaspoon filling in center of a wonton wrapper; keep remaining wrappers covered to prevent drying. Brush edges of wrapper with egg white and fold wrapper in half to form a triangle. Pinch edges to seal. Line it on the plate.
4) Continue to wrap wonton and sprinkle flour or cornstarch on wontons when you finishing wrapping the first row. Repeat till the filling is all wrapped.
5) Heat 1.5 liter of water in a pot, put 4 to 5 wontons in the boiling water, stir carefully to make sure the wontons won't stick together, the wontons would float on the surface when cooked, drain well and place in a big bowl. Refill cool water into the pot when water turned to be sticky. Continue to cook the remaining wontons.

<<<<<<<<< Wonton Soup >>>>>>>>

1 liter of wonton broth
1 tablespoon of sesame oil
sea salt to taste
green onion, finely chopped

1) Heat wonton broth, add salt to taste.
2) Put sesame oil and green onion in soup tureen then put wontons, pour over hot wonton soup. Serve immediately.

Hint:
I usually boil 1 wonton to taste the filling to see whether I need to adjust the taste, then go ahead to wrap all of them. When the wonton is cooked, it should like a goldfish with nice tail "swimming" in the soup. Here is a photo of a nice wonton.
http://images.search.yahoo.com/search/images/view?back=http%3A%2F%2Fimages.search.yahoo.com%2Fsearch%2Fimages%3Fp%3Dwonton%2Bphoto%26fr%3Dyfp-t-501%26toggle%3D1%26cop%3Dmss%26ei%3DUTF-8&w=350&h=262&imgurl=www.aromacookery.com%2Fphotos%2Funcategorized%2Fwonton.jpg&rurl=http%3A%2F%2Fwww.aromacookery.com%2Faromacookery%2F2005%2F05%2Flau_jie_fang.html&size=26.7kB&name=wonton.jpg&p=wonton+photo&type=jpeg&no=3&tt=6,734&oid=6a7ea9ab239a8578&ei=UTF-8
I do not suggest you to boil any vegetables in the wonton broth because the broth would turn greenish in colour, if I want to serve wontons with vegetables, I would boil the vegetables in another pot of water.

I shredded the chicken meat (left over of the broth), mix with pepper, salt, mayo and lemon juice to fix chicken salad sandwich for the next day.

Here is an authentic recipe for Tom Yum Goong.

Thai Chicken Stock (Nam Cheua Gai) Yields 2 litres of stock

5-6.5 lbs (2.5 - 3Kg) chicken bones or 1/2 whole chicken
6 quarts (liters) water
1.5 cups (250g) chopped onion
1 cup (125g) chopped celery
1 tablespoon coriander seeds
1 teaspoon black peppercorns

1) Clean chicken bones or chicken, heat a big pot of water over high heat, put chicken bones or chicken in boiling water, bring to
boil, drain bones or chicken and discard water, then wash bones or chicken under running tap water for a few minutes to wash away blood and fat.
2) Heat 6 litres water in a stockpot over high heat, add all ingredients in to boiling water, boil for 15 minutes, reduce heat to low, simmer for 3 hours, rremove the scum as it accumulates.
3) Strain through cloth.
4) The stock can be put in 1-quart container and frozen for up to 3 months

<<<<<<< Tom Yum Goong >>>>>>>> Serves 4

4 cups (1 litre) Thai Chicken Stock
3 kaffir lime leaves
2 in (5cm) fresh galangal root, sliced
3-4 coriander roots, washed (optitonal)
3 stems lemongress, thick bottom part only, dry outer sheath discarded, smash with back of a cleaver
6-8 medium prawns or shrimp, shells intact
1 cup (5 oz/150g) fresh or canned straw mushrooms or small button mushrooms, sliced in half
5-10 bird's-eye chilies, smashed
3 tablespoons lime juice
0.5 tablespoon fish sauce
3 sprigs fresh coriander leaves (cilantro)

1) Bring the stock to a boil and add kaffir lime leaves, galangal, coriander roots and lemongrass. Simmer for 15 minutes.
2) Add the prawns or shrimp, mushrooms and chilies, simmer for 3 minutes. Add the lime juice and fish sauce (which is very salty) to taste. Garnished with fresh coriander leaves. Serve hot.

Tips : Do not overcook the prawns or they will become tough. Use home-made chicken stock in this dish for the best flavor.


<<<<<<<< Singapore Fried Mai Fun >>>>>>>>> (Serves 4)

Ingredients:
1 pkg. (6) skinny rice noodles (py mai fun)
1/2 cup reduced-sodium fat-free chicken broth
2 tbsp. low sodium soy sauce
1 tsp. sugar
1/2 tsp. salt
4 tbsp. peanut oil or cooking oil
1 tablespoon of cooking wine / sherry
1 lg. egg, beaten lightly
1 onion (sliced)
100g red or green bell peppers, cut in strips
1 tbsp. grated peeled fresh ginger
1/4 tsp. crushed red pepper flakes
3 to 5 cloves garlic, minced
300g cha siu (roasted pork, can be bought in China town) or ham, sliced
1.5 tbsp. curry powder
300g medium shrimp, peeled and deveined (marinated it with 1 teaspoon of cooking wine, some salt, white pepper, sugar)
1 cup sliced green onions (1-inch slices)
300g soy bean sprouts

Directions:
1) Cook (boil) rice noodles according to package directions (like you prepare your pasta), leaving out any fat or salt that may be called for. Combine broth, soy sauce, sugar and salt, and stir together till sugar dissolves.
2) Heat large nonstick skillet over medium-high heat; coat pan with 1 tablespoon of oil. Add egg; stir-fry 30 seconds or until soft-scrambled. Remove from pan, cut in bite size, and set aside. Wipe down pan with cloth or paper towel.
3) Heat 1 tsp of oil in pan over medium-high heat. Add 1/3 of garlic to make a fragrant, stir fry quickly the shrimps till half cooked, remove from pan, drain the water and oil, set aside
4) Clean the pan, heat remaining oil over medium heat, add remaining garlic, stir fry for a few seconds, add onion, stir fry about 1 minute. Add ham, bean sprouts and shrimp, sprinkle cooking wine, stir fry quickly about 1 minutes or until shrimp is nearly done.
5) Stir in egg, red or green pepper slices, noodles and broth mixture; combine all well in 1 minute or until thoroughly heated. Sprinkle green onions on top. Serve immediately.

<<<<<<< Chinese Spring Rolls >>>>>>>

150 g cabbage, cut into thin slices
1/2 carrot, cut into thin strips
4 dried shitake mushrooms, soaked in water till soft, sliced
150 g bean sprouts
2 stalks of celery, cut into 2 inches thin strips
1 clove of garlic, crushed
1 slice of ginger, crushed
1.5 tablespoon peanut oil or cooking oil
1 tablespoon cooking wine, sherry
2 tablespoon of mushroom water (the soaking water)
salt to taste
a few drops of sesame oil
1 pack of frozen spring roll wrappers
1 egg, beat slightly
3 cups of cooking oil for frying (depends on the size of your fryer / wok)

1) Heat oil in a wok over medium heat, stir fry the garlic and ginger for 30 seconds, turn heat to high, remove garlic and ginger.
2) Add cabbage, bean sprouts, carrots, mushroom into the wok, stir fry for 1 minute, sprinkle cooking wine & the mushroom water, stir fry for 1 minute or till vegetables are wilted yet still crunchy, add celery into the wok, toss well.
3) Add a few drop of sesame oil and salt to taste. Remove from heat, drain well and set aside
4) Place spring roll sheet with one point toward you, moisten upper edges with egg.
5) Spoon filling in center of wrapper and fold bottom up to cover the filling, fold over left and right corners so they meet in the center.
6) Roll up, seal the final corner with egg. Repeat with remaining spring roll wrappers.
7) Heat the oil in wok (or fryer) to 160 degree C, test the heat with bamboo chopstick, when you see bubbles around the chopstick, it means the oil is hot enough, carefully put 2 or 3 rolls in the oil, deep fry for 3 minutes or till golden brown on all sides.
8) Remove and drain on paper towels. Cut rolls into 2. Serve with balsamic vinegar or ketchup.