ASIAN RECIPES
1. Roasted Chicken
2. Butter Beef
3. Chicken Kungpao
4. General Tso's Chicken
5. Beef with Broccoli and Garlic Sauce
6.
7.
8.
9.
10.
1. Roasted Chicken
Taken from Bites Of Asia (Vietnam)
Yield: 4 Servings
Ingredients:
1 large, chicken (whole)
Marinade Sauce 1:
2 tsps pepper
2 tsps salt
2 tbsps sugar
3 tsps sesame oil
Marinte Sauce 2:
3 tablespoons honey
2 tbsps Nuoc Mam (Fish Sauce)
5 Cloves Garlic (crushed)
3 Red chile peppers (crushed)
2 teaspoon sesame oil
Preparation:
1. In a bowl, combine all the marinade 1 ingredients. Slowly rub onto both outside and inside of the
chicken. Marinate for 1 hour.
2. Combine marinade 2 ingredients. Preheat oven to 400° F. Place marinated chicken in a baking pan.
Pour half the marinade over the chicken. Place in oven and roast for 30 minutes. Reduce temperature to
375° F. Add the other half of marinade 2 and roast for 30 minutes or until cooked.
3. Cut up the chicken and assemble on a serving platter. Serve with buns or steam rice.
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2. Butter Beef
Taken from Bites Of Asia (Vietnam)
Yield: 5 Servings
Ingredients:
1 lb of Beef sirloin (sliced thin)
1 med. Shrimp (shelled and deveined)
1/2 fresh Squids
1 head Green lettuce
1 med. Cucumber (julienne)
1 pack Wrapping rice paper
1 pack Rice vermicelli
2 cups Fermented anchovy dip (or Nuoc Cham)
1 stick Butter (or margarine)
1 bundle Cilantro
1 1/2 cup Crushed Pineapple
---Beef Marinating Sauce---
1/2 tsp salt
1/4 tsp pepper
1 tbsps cornstarch
1/2 cup milk
2 cloves Garlic (minced)
1 tbsps Soy sauce
Preparation:
1.In a bowl, combine sliced beef, pepper, milk, corn starch, soy soy sauce, and salt. Mix well and
set aside and allow to marinade for 1 hour.
2.Mean while, wash the lettuce and drain well. Julienne the cucumber, wash & clean cilantro. Clean
the squids and deep in boiling water for about 30 seconds. Remove squids from boiling water and
cut into long French fries size pieces. Set aside.
3.Cook the rice vermicelli in boiling water for 5 minutes. Rinse in cold water and drain well.
Prepare the dipping sauce by adding 1 cup of fermented anchovy with 2 cups of crushed pineapple.
(Add 1 tsp of chili sauce optional). Mix well.
4.When ready to eat, place a bacon grill in the middle of the table. Place the beef, squids, lettuce
and vegetables, rice vermicelli, 2 bowls of warm water, butter, dipping sauce, and wrapping paper
on the table around the grill. When grill is hot, place small amount of butter on the grill each time
and slowly cook the as you eat.
5.To eat, each person dips a rice wrapping paper in the warm water to soften, place the rice paper
in his/her plate, then place a small piece of lettuce along with some rice vermicelli, vegetables,
cooked squids, beef, and shrimp. Then the rolled it up like a spring roll and dip into dipping sauce.
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3. Chicken Kungpao
Taken from Bites Of Asia (China)
(Yield: 4 Servings)
Ingredients:
1 lb Boneless chicken breasts (cut into thumb nail sizes)
1 tsp Schzewan chili paste with garlic
4 tbsps Soy sauce
2 tsps Rice wine
2 tsps Red wine vinegar
1 c Chicken broth
2 tsps Oriental sesame oil
4 tsps Cornstarch
8 Scallions (cut into 1/2-inch pieces.)
1 md Green or red pepper (sliced into strips)
1/4 c Carrots (thinly sliced)
1 c of snow peas
1/4 c Mushrooms (Sliced)
1 c Peanuts; Planters low salt (Not dry roasted)
5 Dried hot red peppers
3 tbsps Peanut oil
Preparation:
1. In a mixing bowl, combine chicken with cornstarch, rice wine, 2 tbsps soy sauce, and sesame oil. Mix
well to coat and set aside. In a large owl, combine all the vegetables; set aside. Mix 1 tbsp soy sauce,
rice wine, Schzwan Chili past with chicken and pass set aside.
2. Heat oil in wok over medium high heat. Add whole red peppers and chicken and stir-fry for about 4
minutes or until chicken turns white, and pepper pods turn blackish. Remove and set aside to drain on
paper towels.
3. Add cooking oil to wok. (if needed) Stir fry scallions, bell peppers, carrots and crushed red pepper
for 30 seconds. Add mushrooms, chicken broth, and cook for 1 minute longer. Add chicken back in and
stir-fry for one minute. Add sauce mixture and chow until sauce thickened. Add peanuts and mix. Add
snow peas to heat through. Serve over rice.
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4. General Tso's Chicken
Taken from Bites of Asia (China)
(Yield: 3 Servings)
Ingredients:
1 lb Chicken breasts (skinless, cut into 1" pieces )
2 tbsps Soy sauce
3 tbsps Vegetable oil
3 Dried hot chili peppers (cut in half)
2 Garlic cloves (minced)
1 Egg white
1 1" piece long gingerroot ( peeled & minced)
1 tbsp Rice wine
1 tbsp Sugar
1 tsp Sesame oil
1/4 tsp Salt
3 tsps Cornstarch
Preparation:
1. In a glass bowl, mix 1 tbsp soy sauce, 1 tsp cornstarch, and one beaten egg white. Add chicken
pieces to bowl and mix well to coat chicken. Keep in refrigerator for 1/2 hour.
2. In a small bowl, combine remaining 1 tbsp soy sauce, vinegar, and 1 tsp cornstarch; mix well until
smooth. Stir in sugar, sesame oil and salt. Set aside.
3. In a wok, heat oil until hot. Deep-fry chicken for about 1 minute, or until golden brown. Remove
and drain oil on paper towel. Set aside.
4. Pour all but 2 tbsps. oil out of wok. To the wok, add chili peppers, garlic and ginger; stir-fry 1
minute. Pour sauce mixture into wok and cook, stirring, about 1 minute until thickened. Return chicken
pieces to wok and mix well. Serve with rice.
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5. Beef with Broccoli and Garlic Sauce
Taken from Bites Of Asia
(Yield: 6 Servings)
Ingredients:
1 LB Beef steak
1 TBS's Vegetable oil
1/2 tsp. Salt
1 dash White pepper
1 1/2 LB Broccoli
1 tsp. Cornstarch
1 tsp. Sesame oil
1/4 C Chicken broth
2 TBS's Vegetable oil
1 TBS's Vegetable oil
1 TBS's Finely chopped garlic
1 tsp. Ginger root (finely chopped)
2 TBS's Brown bean sauce
1 C Canned bamboo shoots (sliced)
Preparation:
1. Trim fat from beef steak; cut beef lengthwise into 2-inch strips. Cut strips crosswise into 1/8-inch
slices. Combine & mix beef, 1 TBS vegetable oil, the salt and white pepper a bowl. Cover and set aside
for 30 minutes.
2. Pare outer layer from broccoli stems. Cut broccoli lengthwise into 1-inch stems; remove flowerets.
Cut stems into 1 inch pieces. Place broccoli in boiling water; heat to boiling. Cover and cook 2 minutes;
drain and rinse in cold water immediately.
3. Mix cornstarch, sesame oil and broth. Set aside. Heat 12-inch skillet or wok until very hot. Add 2
TBS vegetable oil; rotate skillet to coat bottom.
4. Add beef; stir-fry 2 minutes or until beef is brown. Remove beef from skillet. Heat skillet until very
hot. Add 1 TBS vegetable oil; rotate skillet to coat bottom. Add garlic, ginger root and bean sauce;
stir-fry 30 seconds.
5. Add bamboo shoots; stir-fry 1 minute. Stir in beef and broccoli. Stir in cornstarch mixture; cook and
stir 15 seconds or until thickened. Serve with steam rice.
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