Asian Recipies

7/30/2019 Asian Recipies

1/23

MERRYCHRISTMAS!!!

Asian Sauces and Other Good Recipes

TO: Jonathon

FROM: Autumn and Mom

20 12


2/23

1

Thai Red Curry Paste

Ingredients:

24 dried red chilies, soaked and chopped 2 red onion, chopped 4 teaspoons minced garlic 4 teaspoons ground coriander 2 teaspoons ground cumin 2 teaspoons shrimp paste 4 teaspoons salt 2 stalks lemongrass, chopped 2 teaspoons ground galangal

Directions:

Process all ingredients in blender or food processor.Makes: 1 Cup


3/23

2

All-Purpose Stir-Fry Sauce (Brown Garlic Sauce)

Ingredients:

2/3 cup soy sauce 1/2 cup chicken broth 1/3 cup rice wine 3 1/2 tablespoons sugar 1 tablespoon sesame oil 1/4 teaspoon white pepper 2 tablespoons cooking oil 1 tablespoon minced garlic 1 tablespoon minced ginger 2 tablespoons cornstarch 1/4 cup water

Directions:

In a bowl, combine soy sauce, broth, rice wine, sugar, sesame oiland white pepper.

Dissolve the cornstarch in 1/4 cup water. Heat a pan over high heat; add the cooking oil, swirling to coat;

add the garlic and ginger; cook, stirring, until fragrant, about 15

seconds.

Add the soy sauce mixture; bring to a boil. Reduce heat to medium and cook for 1 minute. Add the cornstarch solution and cook, stirring, until the sauce

boils and thickens.

Serves: 4 People


4/23

3

Lucky Sweet and Sour Sauce

Ingredients:

1/4 cup ketchup 1/4 cup sugar 1/4 cup vinegar 1 tablespoon soy sauce 1 1/2 tablespoons cornstarch 3/4 cup pineapple juice or 3/4 cup water 2 teaspoons oil

Directions:

Mix juice and cornstarch. Heat oil in a small saucepan and add remaining ingredients and

cornstarch mixture.

Cook over medium to medium high heat, stirring until saucethickens.

Yields: 1 Cups


5/23

4

Pan-Fried Tofu with Spicy Peanut Sauce

Ingredients:

Tofu:

200 g firm tofu 2 tablespoons cornstarch salt and pepper, to taste oil, for frying

Sauce:

1 tablespoon peanut butter 3 tablespoons skim milk or 3tablespoons soymilk or 3 tablespoons coconut milk 1

teaspoon garlic powder 1 teaspoon soy sauce or 1 teaspoon oyster sauce 1 tablespoon chili sauce or 1 tablespoon ketchup 1 dash chili flakes salt and pepper, to taste

Directions:

Tofu:

Drain tofu Cut into bite-sized cubes. Toss with cornstarch, coating the cubes. Sprinkle a little salt and pepper. Heat some oil (about 3-4 tablespoon, just ensure pan is coated). Fry the tofu cubes in batches, making sure all sides are lightly

browned.

Drain on paper towels, and then sprinkle with salt and pepper ifdesired.


6/23

5

Sauce:

Heat the milk in small saucepan (you can make sauce inmicrowave too).

Add peanut butter, stirring well. Add other seasonings, according to personal taste. If you use

coconut milk, add 1/2 - 1 tsp. of lime juice too - it will be great!

Serve hot, as a snack or appetizer. You can serve them with asweet Chinese dessert: Green Bean Soup.

Serves: 2 People


7/23

6

Substitute Japanese Hon-Mirin (Sweet Rice Wine)

Ingredients:

3/4 cup good quality drinking sake 1/4 cup white sugar or 1/4 cup white corn syrup 2 tablespoons water

Directions:

Mix sugar and water and bring to a slight boil for a few minutes. Remove from heat and allow cooling. Add Sake to the mixture a small bit at a time until the desired

sweetness is achieved. While this shortcut does not have the full flavor and complexity of

a true Hon-Mirin, it is an adequate substitute when used as a

sweetener in certain Japanese sauces such as teriyaki.

Makes: 1 Cup


8/23

7

Goya Sauce

Ingredients:

1/3 cup soy sauce 1/4 cup rice wine vinegar 1 tablespoon sesame oil Tabasco sauce or hot sauce 1 pinch sugar (optional)

Directions:

Mix all ingredients. Stores well in the refrigerator for months. Please Note: If you addfresh ingredients (like ginger or garlic), you may only be able to

store the sauce for a week or two.

Yields: 1 Batch


9/23

8

Homemade Ponzu Sauce

Ingredients:

1/2 cup fresh lime or 1/2 cup lemon juice (or a combination of cup lime and cup lemon juice)

2 tablespoons rice vinegar 1/3 cup soy sauce 2 tablespoons mirin (sweet rice wine) 2 tablespoons light brown sugar 1 pinch red pepper

Directions:

Whisk together juice, vinegar, soy sauce, mirin and brown sugar. Let sit at least 1 hour to marry flavors. Store covered and refrigerated for up to 3 days.

Makes: 1 Cup


10/23

9

Sweet and Sour Sauce

Ingredients:

Part One:

1/3 cup white vinegar 1 cup water 3/4 cup sugar 1/8 teaspoon salt 1/8 teaspoon msg 1/8 teaspoon white pepper

Part Two:

2 tablespoons cornstarch 2 tablespoons water 1/2 teaspoon Worcestershire sauce

Part Three:

3 tablespoons ketchup (room-temp works better) 1/2 teaspoon ginger paste or 1/2 teaspoon fresh minced

ginger

1 tablespoon olive oilDirections:

Over medium heat bring Part 1 ingredients to a boil. Mix Part 2 ingredients and add to boiling mixture. Cook until bubbly and thick.

Remove from stove and add Part 3 ingredients. This will keep in the refrigerator for weeks, serve warm

Makes: 2 Cups


11/23

10

Thai Dipping Sauce for Spring Wrap or Egg Rolls

Ingredients:

3/4 cup water 2 teaspoons cornstarch 1/3 cup seasoned rice vinegar 1/4 cup brown sugar 1 1/2 tablespoons reduced sodium soy sauce 1 tablespoon fresh ginger, grate 2 cloves garlic, smashed 1/2 teaspoon crushed red pepper flakes

Directions:

Whisk together all the ingredients in a small saucepan. Bring to a boil, whisking all the while until it thickens. Remove from heat and cool to room temperature.

Yields: 14 Servings


12/23

11

Soy Ginger Dipping Sauce (For Dumplings or Pot Stickers)

Ingredients:

1/4 cup soy sauce 1/4 cup rice wine vinegar 2 1/2 teaspoons sugar 1/2 medium scallion, minced 2 teaspoons minced fresh gingerroot 1/2 teaspoon toasted sesame oil 1/2 teaspoon hot red pepper flakes

Directions:

Bring soy sauce, vinegar, sugar and 1/4 cup water to boil in smallsaucepan over medium heat, stirring until sugar dissolves.

Pour mixture into bowl and stir in scallion, ginger, oil, and hot redpepper flakes (Sauce can be refrigerated in air-tight container for

several days).

Makes: 1 Cup


13/23

12

Thai Peanut Stir-Fry Sauce

Ingredients:

2 tablespoons creamy peanut butter 2 tablespoons rice wine vinegar 2 tablespoons soy sauce 1 tablespoon brown sugar 1 teaspoon garlic powder 1/8 teaspoon ground ginger cayenne pepper (to taste)

Directions:

Combine above ingredients and stir until creamy. (It helps tosoften the peanut butter in the microwave.).

Add sauce to the stir-fry during the last minute of cooking, stirringto coat food evenly

Makes: 4 Servings


14/23

13

Eggplant with Hot Garlic Sauce

Ingredients:

4 -6 Chinese eggplants or 4 -6 Japanese eggplants 5 tablespoons peanut oil or 5 tablespoons corn oil 2 teaspoons chopped fresh ginger 2 tablespoons chopped fresh garlic (4-6 cloves) 1 tablespoon hot bean paste 2 tablespoons soy sauce 1 teaspoon sugar 1/2 cup chicken stock or 1/2 cup water 1/4 cup water chestnut, peeled & chopped 1 chopped scallion 1 tablespoon sesame oil 1 tablespoon toasted sesame seeds, for-garnish

Directions:

Cut eggplant 1/2-inch wide by 2-inch long strips. Saut 1/2 the eggplant in 1/2 the oil in a non-stick pan/wok, until

soft.

When browned and soft, remove from pan about 5 minutes. Then repeat with rest of eggplant or saut in 2 pans. On low heat, cook garlic, ginger, and hot bean paste for a minute,

then add sugar, soy sauce and stock/water.

Add water chestnuts. Return eggplant to the pan and cook for about five minutes until

garlic is soft and a sauce forms. If sauce is too thin, thicken with 1t corn starch mixed with 2t

water.

Fold sesame oil. Top with green onions and sesame seeds. Serve hot or cold with white rice.


15/23

14

Asian Pineapple Sauce

Ingredients:

3/4 cup pineapple juice 2 tablespoons teriyaki sauce 1 teaspoon soy sauce 1/2 teaspoon lemon juice 4 slices canned pineapple in juice, drained and chopped 1/2 cup white sugar 1 1/2 tablespoons garlic powder 1/4 cup water

Directions

Combine the pineapple juice, teriyaki sauce, soy sauce, lemonjuice, pineapple, sugar, and garlic powder in a saucepan over

medium heat

Cook until the liquid has reduced to syrup, about 5 minutes. Stir the water through the mixture; Continue cooking until the mixture thickens again. Remove from heat and serve immediately.


16/23

15

Asian Lime and Cilantro Sauce for Salmon

Ingredients:

1/3 cup fresh lime juice 1 tablespoon soy sauce 1 1/2 teaspoons white sugar 2 tablespoons chopped fresh cilantro

Directions

Whisk together the lime juice, soy sauce, and sugar until sugardissolves.

Stir in the cilantro.


17/23

16

Asian Pork Tenderloins

Ingredients:

1/3 cup lite soy sauce 1/4 cup sesame oil 2 tablespoons Worcestershire sauce 1/8 cup packed light brown sugar 3 green onions, chopped 4 cloves garlic, crushed 1 1/2 tablespoons Asian chili paste 1 1/2 teaspoons pepper 1 (2 pound) fat-trimmed pork tenderloin

Directions

Pour into a medium bowl the soy sauce, sesame oil, andWorcestershire sauce.

Then whisk in brown sugar, green onions, garlic, chili paste, andpepper.

Place the tenderloin in a shallow dish. Pour sauce over tenderloin, turning the meat a few times to coat. Cover dish, and refrigerate at least 8 hours. Preheat oven to 450 degrees F (230 degrees C). Transfer pork with marinade into an aluminum foil-lined baking

pan.

Roast in a preheated oven 25 to 30 minutes. Remove, and let stand 5 to 10 minutes before carving.

Makes 4 servings


18/23

17

Asian Noodles

Ingredients:

1 (8 ounce) package capellini pasta 1/2 cup fresh shiitake mushrooms, stemmed and sliced 1 red bell peppers, sliced 1/4 cup rice vinegar 3 tablespoons soy sauce 1 tablespoon vegetable oil 1 teaspoon grated fresh ginger 1 tablespoon chopped fresh parsley

Directions

Bring a large pot of water to a boil. Cook pasta according to package directions; add mushrooms and

pepper during last 2 minutes of cooking.

Combine vinegar, soy sauce, oil, and ginger to make dressing. Drain pasta and vegetables. Transfer to a serving bowl; combine with dressing. Sprinkle with parsley before serving.

Yields: 4 Servings


19/23

18

Asian Chicken Salad Cups

Ingredients:

2 cooked boneless, skinless chicken breast halves, shredded 1/2 head cabbage, finely shredded 1/2 cup corn kernels 1/4 cup chopped fresh cilantro 2 green onions, chopped 3 tablespoons sliced almonds 1/2 cup mayonnaise 2 tablespoons rice wine vinegar 1 1/2 tablespoons lemon juice 1 tablespoon white sugar 2 teaspoons ground black pepper 1 teaspoon salt 1 teaspoon chili-garlic sauce (such as Sriracha) 1 teaspoon paprika 1 teaspoon red pepper flakes 1/2 teaspoon minced garlic 1/2 teaspoon sesame oil 1/2 teaspoon honey 1/8 teaspoon ground ginger 12 dinner rolls

Directions

Combine chicken, cabbage, corn, cilantro, green onions, andalmonds in a bowl.

Whisk mayonnaise, rice vinegar, lemon juice, sugar, black pepper,salt, chili-garlic sauce, paprika, red pepper flakes, garlic, sesame

oil, honey, and ginger in a separate bowl until sugar has dissolved.


20/23

19

Stir dressing into chicken mixture to thoroughly coat salad withdressing.

Hollow out dinner rolls to make small bowls; fill rolls with salad toserve.

Serves: 12


21/23

20

Asian Crab Cake Salad

Ingredients:

1 cup panko (Japanese bread crumbs) 1 egg, beaten 2 tablespoons mayonnaise 1 tablespoon toasted sesame seeds 1 teaspoon chili-garlic sauce (such as Sriracha) 1 teaspoon grated fresh ginger root 1 teaspoon sesame oil 1/4 teaspoon soy sauce 1 pound fresh crabmeat, well drained salt and ground black pepper to taste 1/4 cup panko (Japanese bread crumbs) 2 tablespoons butter 6 cups arugula leaves 2 tablespoons mayonnaise 1 tablespoon chili-garlic sauce (such as Sriracha) 1 tablespoon rice vinegar 1 tablespoon lemon juice

Directions

Mix 1 cup panko, egg, 2 tablespoons mayonnaise, sesame seeds, 1teaspoon chili-garlic sauce, ginger, sesame oil, and soy sauce

together in a large bowl; season with salt and pepper.

Fold crabmeat into the panko mixture. Cover bowl with plastic wrap and refrigerate 1 hour. Spread 1/4 cup panko onto a plate. Shape crab mixture into 6 small, thick patties; press into the

panko to coat.

Melt butter in a skillet over medium heat.


22/23

21

Cook crab cakes in the melted butter until golden brown, about 4minutes per side.

Put 1 cup arugula on each of 6 plates. Top each pile of arugula with a crab cake. Whisk 2 tablespoons mayonnaise, 1 tablespoon chili-garlic sauce,

rice vinegar, and lemon juice together in a bowl until smooth;

Drizzle over arugula and crab cakes.Makes 6 servings


23/23

Asian Ginger Grill Marinade

Ingredients:

1/3 cup soy sauce 1/4 cup rice vinegar 2 tablespoons honey 2 tablespoons sesame oil 2 teaspoons minced garlic 1 tablespoon grated fresh ginger root 1 tablespoon chopped green onion or shallot 1 tablespoon raw sesame seeds 1/2 teaspoon ground pepper

Directions

Whisk together soy sauce, rice vinegar, honey, sesame oil, garlic,ginger, green onion, sesame seeds, and pepper until the honey

has dissolved.

Makes 1 Cup

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Asian Recipies