RSS Feed

Tag Archives: Asian food

Sesame Noodles

2 lbs Chinese egg noodle (they can be very long, I cut them in half)

Immerse in boiling water for 2 minutes, then rinse in cold water.
Marinade for noodles:
6 tbsp sesame oil
6 tbsp black soy sauce
2 tbsp Chinese black vinegar
2 tbsp sugar
1 tbsp salt
6 tbsp finely sliced scallions
Pour marinade over the noodles. Mix thoroughly. Chill overnight.
Advertisements

Fake Pho Beef

Ingredients

  • 2 containers Pho broth (Big Y)
  • Chuck roast (2-4 lbs)
  • Broccoli
  • Matchstick carrots
  • Sprouts
  • Chopped peanuts
  • Rice (made with Pho broth, butter, ginger, etc).

Method

  1. Cut roast into chunks. Marinate overnight in one container of broth. Sprinkle salt, pepper, ginger, cinnamon, etc.
  2. Pressure cook 30-40 minutes. Slow release.
  3. Remove meat and shred. Set aside. Separate fat from broth, return to pressure cooker.
  4. Add broccoli, pressure cook 2-3 minutes, quick release.
  5. Serve over rice with veggies and peanuts.

Thai Satay Chicken

This is a nice easy recipe. It didn’t take long to cook at all. I was skeptical during the cooking process, but when it was done it was awesome! Recipe courtesy of Cafe Delites.

Marinating time – 1hr+
Total cooking time 45 mins

 

Ingredients – shopping list:

  • 400ml can Coconut milk (beware of separation stir well and or gently heat up to reincorporate full prior to using)
  • ~1/3 cup Natural creamy peanut butter
  • 2 1/4 TBSP brown sugar
  • 2 1/4 TBSP Thai red curry paste
  • 2 TBSP Kecap Manis (sweet soy sauce – had to order ours from Amazon. You can substitute regular soy sauce too)
  • 2 TBSP Fish sauce
  • 1 1/2 tsp Tamarind concentrate
  • 2 tsp lime juice
  • 1 tsp minced garlic
  • 4 boneless skinless chicken thighs
  • salt
  • rice for serving

To cook:

For The Chicken Marinade:
  • 4 tablespoons coconut milk
  • 1 1/2 TBSP creamy peanut butter
  • 1 1/4 TBSP packed light brown sugar
  • 1 1/4 TBSP Thai red curry paste
  • 1 TBSP Kecap Manis
  • 1 TBSP fish sauce
  • Pinch of salt
  • 4 skinless chicken thighs
  • 2 tsp Peanut oil for frying
For the Peanut Sauce:
  • 1 1/3 cup coconut milk (all remaining milk from the can)
  • 1/4 cup creamy peanut butter
  • 1 TBSPfish sauce
  • 1 TBSP Kecap manis
  • 1 TBSPpacked brown sugar
  • 1 TBSPThai red curry paste
  • 1 1/2 tsp Tamarind concentrate
  • Pinch of salt
  • 1 tsp minced garlic
  • 2 TBSP freshly squeezed lime juice
  • Rice for serving

Directions:

Marinate the chicken

  1. Make the marinade: in a bowl mix together marinade ingredients (except chicken and peanut oil).
  2. Add the chicken to the marinade and stir to coat it completely. Cover and put in the refrigerator for at least 30 mins or until ready to cook.

Cook everything

  1. Preheat the oven to 400 F
  2. In an oven safe skillet, heat up the peanut oil on medium high heat.
  3. Add the chicken and sear until browned on both sides – around 10 minutes.
  4. Transfer pan directly into the oven and bake for 20-30 minutes, until chicken is cooked through.
  5. Meanwhile, in a medium saucepan add all sauce ingredients EXCEPT the lime juice.
  6. Bring to a boil, then reduce heat and simmer until well mixed and thickened. About 5-6 minutes.
  7. Once thick, take off the heat and add lime juice.
  8. Serve with rice.

Beef and Broccoli Ramen

  • Peanut oil
  • 1 lb steak, sliced thinly
  • 1 onion, diced
  • 1 tablespoon low sodium soy sauce
  • 1 tablespoon rice win vinegar
  • 3 cups broccoli
  • 4 cloves garlic, minced
  • 3 packets ramen noodles, seasoning packet discarded (3 ounces each)

Sauce

  • 1/4 cup water
  • 3/4 cup low sodium beef broth (low sodium important)
  • 1 tablespoon ground ginger, minced
  • 2 teaspoons sesame oil
  • 2 tablespoons cornstarch
  • 6 tablespoons oyster sauce
  • 6 tablespoons low sodium soy sauce
  • 2 tablespoons rice win vinegar
  • 1 tablespoon brown sugar
  • Hot sauce

Method

  1. Add steak, 1 tablespoon soy sauce and 1 tablespoon rice wine vinegar to a medium bowl. Marinate minimum of one hour.
  2. Mix all sauce ingredients in a medium bowl.
  3. Cook ramen and set aside
  4. Saute beef, onion, and garlic in wok.
  5. Add broccoli and sauce. Stir and simmer until broccoli is cooked and sauce is thickened.
  6. Toss in noodles and stir to coat.

Asian Lettuce Wraps

Ingredients

  • Bibb lettuce
  • 1 lb ground beef
  • Large onion (chopped)
  • 1/4 cup hoisin sauce
  • 2 cloves fresh garlic, minced
  • 1 tablespoon soy sauce
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons minced pickled ginger
  • Chile pepper sauce (to taste)
  • 1 bunch green onions (chopped)
  • 2 teaspoons sesame oil

Method

  1. Brown ground beef. Drain and set aside.
  2. Dash peanut oil in a hot pan, saute onion until tender.
  3. Stir hoisin sauce, garlic, soy sauce, vinegar, ginger, and pepper sauce into onions.
  4. Add green onions, sesame oil, and booked beef. Cook and stire until green onions begin to wilt.
  5. Serve over lettuce. Add stick carrots if desired.
  6. Note: Does not do well over rice. Serve rice on the side.

Pressure Cooker Asian Chicken

Ingredients

  • 3/4 cup brown sugar
  • 3/4 cup soy sauce
  • 1/4 cup cider vinegar
  • 2 tablespoons ginger
  • 2 tablespoons garlic
  • 1 teaspoon ground black pepper
  • 1 (20 ounce) can crushed pineapple
  • 1 cup chicken stock
  • 2 tablespoons sesame oil
  • 3 lbs boneless, skinless chicken thighs
  • Cornstarch slurry to thicken sauce

Method

  1. Combine brown sugar, soy sauce, cider vinegar, ginger, garlic, pepper, crushed pineapple with juice, chicken stock, and sesame oil in a bowl and stir until brown sugar is dissolved.
  2. Place chicken thighs in the pressure cooker and pour in the sauce. Stir gently to coat.
  3. Cook for 20 minutes. Release pressure immediately.
  4. Using a slotted spoon, remove chicken and pineapple. Boil sauce in pressure cooker, adding slurry until desired thickness.

Indian Rice Pilaf

Ingredients

  • 1/4 cup water
  • 1 14.5 ounce can chicken broth
  • 1 cup long grain rice
  • 1 teaspoon curry powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon paprika
  • 2 pinches ground gloves
  • 1 small onion, coarsely chopped

Method

  1. Bring water and chicken broth to a boil.
  2. Add remaining ingredients, cover, and cook until rice is tender (20-25 minutes).