Taste the world right in your kitchen with Asian recipes
candied banana fritters
5 bananas
1 tablespoon vegetable oil
7 tablespoons granulated sugar
2 tablespoons cold water
1 to 2 teaspoons sesame seeds or black sesame seedsBatter
1 egg
1/4 cup cornstarch
1/2 cup all-purpose flour
6 tablespoons cold water (or enough water to make a thin batter)6 cup oil for deep-frying (or less if desired)Mix together the sugar and water. Set aside.Beat the egg in a bowl. Add the cornstarch, flour, and water, and blend well.Cut a banana on the diagonal into 5 pieces. Sprinkle some added flour onto it and coat the pieces in the flour batter using your fingers. Repeat for each banana.Heat wok and add oil for deep-frying. When oil is hot, drop the bananas into the hot oil and add a few pieces at a time, turning them once, until they are golden brown. Remove and drain on paper towels.Heat frying pan and add 1 tablespoon of oil. Quickly re-stir the sugar and water mixture, and add to the frying pan. Stir the mixture on low heat until the sugar dissolves and turns into a syrup. Turn off the heat and add the bananas. Mix carefully and serve immediately. Sprinkle sesame seeds over the bananas just before serving.
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5 bananas
1 tablespoon vegetable oil
7 tablespoons granulated sugar
2 tablespoons cold water
1 to 2 teaspoons sesame seeds or black sesame seedsBatter
1 egg
1/4 cup cornstarch
1/2 cup all-purpose flour
6 tablespoons cold water (or enough water to make a thin batter)6 cup oil for deep-frying (or less if desired)Mix together the sugar and water. Set aside.Beat the egg in a bowl. Add the cornstarch, flour, and water, and blend well.Cut a banana on the diagonal into 5 pieces. Sprinkle some added flour onto it and coat the pieces in the flour batter using your fingers. Repeat for each banana.Heat wok and add oil for deep-frying. When oil is hot, drop the bananas into the hot oil and add a few pieces at a time, turning them once, until they are golden brown. Remove and drain on paper towels.Heat frying pan and add 1 tablespoon of oil. Quickly re-stir the sugar and water mixture, and add to the frying pan. Stir the mixture on low heat until the sugar dissolves and turns into a syrup. Turn off the heat and add the bananas. Mix carefully and serve immediately. Sprinkle sesame seeds over the bananas just before serving.
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coconut milk
1 cup chopped fresh coconut
1 cup hot waterPlace coconut and hot water in blender container. Cover and blend on high speed until coconut is finely chopped. Strain through several layers of cheesecloth. Cover and refrigerate no longer than 48 hours. To open coconut, puncture eyes of coconut with ice pick; drain liquid. Bake coconut at 375 degrees F for 12 to 15 minutes. Remove from oven. Tap shell with hammer to open. Cut meat out of shell. Pare brown skin from coconut meat.
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1 cup chopped fresh coconut
1 cup hot waterPlace coconut and hot water in blender container. Cover and blend on high speed until coconut is finely chopped. Strain through several layers of cheesecloth. Cover and refrigerate no longer than 48 hours. To open coconut, puncture eyes of coconut with ice pick; drain liquid. Bake coconut at 375 degrees F for 12 to 15 minutes. Remove from oven. Tap shell with hammer to open. Cut meat out of shell. Pare brown skin from coconut meat.
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custard tarts
3 cups all-purpose flour
1 teaspoon salt
1 cup vegetable shortening or lard
4 to 6 tablespoons hot tap water
3 eggs
1/3 cup granulated sugar
1 1/2 cups milkCombine flour and 1/2 teaspoon of the salt in mixing bowl. Cut in shortening until mixture resembles bread crumbs. Mix in enough water to form a dough that sticks together. Shape dough into ball. Cut in half. Roll out each half on lightly floured surface until 1/8-inch thick. Cut 12 circles from each half using fluted cookie cutter 3 inches in diameter. Fit pastry circles into greased muffin cups, pressing sides so they reach rims.Beat eggs with whisk. Stir in sugar and remaining 1/2 teaspoon salt. Gradually blend in milk. Spoon about 2 tablespoons egg mixture into each pastry. Bake in preheated 350 degree F oven until knife inserted in center of custards comes out clean, 25 to 30 minutes.Remove tarts from pans. Cool on wire racks.Makes 24.
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3 cups all-purpose flour
1 teaspoon salt
1 cup vegetable shortening or lard
4 to 6 tablespoons hot tap water
3 eggs
1/3 cup granulated sugar
1 1/2 cups milkCombine flour and 1/2 teaspoon of the salt in mixing bowl. Cut in shortening until mixture resembles bread crumbs. Mix in enough water to form a dough that sticks together. Shape dough into ball. Cut in half. Roll out each half on lightly floured surface until 1/8-inch thick. Cut 12 circles from each half using fluted cookie cutter 3 inches in diameter. Fit pastry circles into greased muffin cups, pressing sides so they reach rims.Beat eggs with whisk. Stir in sugar and remaining 1/2 teaspoon salt. Gradually blend in milk. Spoon about 2 tablespoons egg mixture into each pastry. Bake in preheated 350 degree F oven until knife inserted in center of custards comes out clean, 25 to 30 minutes.Remove tarts from pans. Cool on wire racks.Makes 24.
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dandan mian
Posted by WingsFan91 at recipegoldmine.com 9/5/2001 8:19 amDandan are wooden buckets, one on each end of a pole carried across the shoulders, from which vendors used to sell this snack in the streets of Chengdu. 1/2 pound Chinese flat wheat noodles, or linguine
2 tablespoons tahini, or peanut butter
1 tablespoon ground Sichuan red peppercorn
1 tablespoon minced garlic
1 teaspoon brown sugar
2 teaspoons Chinese or white vinegar
2 teaspoons soy sauce
1 tablespoon dark sesame oil
1 tablespoon crushed roasted peanuts Boil the noodles. Combine tahini, Sichuan pepper, garlic, sugar, vinegar, soy sauce, and sesame oil.When the noodles are done, drain and toss them with the tahini mixture. Sprinkle crushed roasted peanuts on top before serving.
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Posted by WingsFan91 at recipegoldmine.com 9/5/2001 8:19 amDandan are wooden buckets, one on each end of a pole carried across the shoulders, from which vendors used to sell this snack in the streets of Chengdu. 1/2 pound Chinese flat wheat noodles, or linguine
2 tablespoons tahini, or peanut butter
1 tablespoon ground Sichuan red peppercorn
1 tablespoon minced garlic
1 teaspoon brown sugar
2 teaspoons Chinese or white vinegar
2 teaspoons soy sauce
1 tablespoon dark sesame oil
1 tablespoon crushed roasted peanuts Boil the noodles. Combine tahini, Sichuan pepper, garlic, sugar, vinegar, soy sauce, and sesame oil.When the noodles are done, drain and toss them with the tahini mixture. Sprinkle crushed roasted peanuts on top before serving.
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malaysian omelet
Malaysians serve this omelet in thin wedges.2 cups mixed thinly sliced eggplant,
green bell pepper and onion
1 tablespoon peanut oil
1 medium onion, minced
1 green chile, seeded and finely chopped (about 1 tablespoon)
1 red chile, seeded and finely chopped (about 1 tablespoon)
1 clove garlic, minced
2 tablespoons peanut oil
4 eggs, beaten
1/4 teaspoon salt
1/4 teaspoon pepperCook 2 cups vegetables in 1 tablespoon oil until tender; reserve. Cook chopped onion, chiles and garlic in 2 tablespoons oil in 10-inch skillet until tender. Mix eggs, salt and pepper; pour into skillet. Cover and cook over low heat until eggs are set and light brown on bottom, about 8 minutes. Cut eggs into wedges; spoon reserved vegetable mixture over omelet.Yields 4 servings.
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Malaysians serve this omelet in thin wedges.2 cups mixed thinly sliced eggplant,
green bell pepper and onion
1 tablespoon peanut oil
1 medium onion, minced
1 green chile, seeded and finely chopped (about 1 tablespoon)
1 red chile, seeded and finely chopped (about 1 tablespoon)
1 clove garlic, minced
2 tablespoons peanut oil
4 eggs, beaten
1/4 teaspoon salt
1/4 teaspoon pepperCook 2 cups vegetables in 1 tablespoon oil until tender; reserve. Cook chopped onion, chiles and garlic in 2 tablespoons oil in 10-inch skillet until tender. Mix eggs, salt and pepper; pour into skillet. Cover and cook over low heat until eggs are set and light brown on bottom, about 8 minutes. Cut eggs into wedges; spoon reserved vegetable mixture over omelet.Yields 4 servings.
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mango cream
Serve in small bowls along with thin cookie or wafers.1 ripe mango, pared and cut into pieces
1 cup chilled whipping cream
2 tablespoons granulated sugar
1/4 cup toasted sliced or slivered almondsPlace mango in blender container. Cover and blend until smooth, about 10 seconds. Beat whipping cream and sugar in chilled bowl until stiff. Fold mango into whipped cream a few times for swirled effect. Sprinkle with almonds.Yields 6 servings.
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Serve in small bowls along with thin cookie or wafers.1 ripe mango, pared and cut into pieces
1 cup chilled whipping cream
2 tablespoons granulated sugar
1/4 cup toasted sliced or slivered almondsPlace mango in blender container. Cover and blend until smooth, about 10 seconds. Beat whipping cream and sugar in chilled bowl until stiff. Fold mango into whipped cream a few times for swirled effect. Sprinkle with almonds.Yields 6 servings.
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peanut sauce
1 small onion, finely chopped
1 tablespoon vegetable oil
1/3 cup peanut butter
1/3 cup water
1 tablespoon lemon juice
1/4 teaspoon ground coriander
3 to 4 drops red pepperCook and stir onion in oil in 1 1/2-quart saucepan until tender. Remove from heat. Stir in remaining ingredients; heat over low heat just until blended. Be careful as this sauce will separate if it is overcooked.
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1 small onion, finely chopped
1 tablespoon vegetable oil
1/3 cup peanut butter
1/3 cup water
1 tablespoon lemon juice
1/4 teaspoon ground coriander
3 to 4 drops red pepperCook and stir onion in oil in 1 1/2-quart saucepan until tender. Remove from heat. Stir in remaining ingredients; heat over low heat just until blended. Be careful as this sauce will separate if it is overcooked.
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pungent javanese beef
"Semur" means "braise" or "stew" with sugar, soy sauce, clove, nutmeg and pepper. Serve with hot boiled rice.1 large onion, minced
2 cloves garlic, minced
2 teaspoons minced ginger root
2 tablespoons vegetable oil
1 (1 1/2 pound) beef boneless chuck, tip or
round, cut into 1 1/2-inch cubes
1 1/4 cups water
1 tablespoon tamarind powder or pulp or
2 tablespoons lemon juice
2 tablespoons dark soy sauce
2 teaspoons packed brown sugar
1/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
Hot cooked riceCook and stir onion, garlic and gingerroot in oil in 10-inch skillet over medium heat until onion is tender; remove with slotted spoon. Add beef to skillet. Cook, stirring frequently, until all liquid is evaporated, and beef is brown, about 25 minutes.Stir in onion mixture and remaining ingredients except rice. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally, until beef is tender and sauce is thickened, about 1 1/2 hours. Skim off fat.Serve with rice.
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"Semur" means "braise" or "stew" with sugar, soy sauce, clove, nutmeg and pepper. Serve with hot boiled rice.1 large onion, minced
2 cloves garlic, minced
2 teaspoons minced ginger root
2 tablespoons vegetable oil
1 (1 1/2 pound) beef boneless chuck, tip or
round, cut into 1 1/2-inch cubes
1 1/4 cups water
1 tablespoon tamarind powder or pulp or
2 tablespoons lemon juice
2 tablespoons dark soy sauce
2 teaspoons packed brown sugar
1/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
Hot cooked riceCook and stir onion, garlic and gingerroot in oil in 10-inch skillet over medium heat until onion is tender; remove with slotted spoon. Add beef to skillet. Cook, stirring frequently, until all liquid is evaporated, and beef is brown, about 25 minutes.Stir in onion mixture and remaining ingredients except rice. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally, until beef is tender and sauce is thickened, about 1 1/2 hours. Skim off fat.Serve with rice.
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mongolian chicken
1 pound skinless, boneless chicken breasts or 1 pound pork
1 tablespoon hoisin sauce
1/2 teaspoon crushed dried red pepper
1/2 teaspoon catsup
1/4 cup chicken stock or broth
1 1/2 tablespoons vegetable oil
1 1/2 teaspoons finely chopped garlic (about 2 cloves)
2 scallions, slivered
1 cup bean sprouts
1 tablespoon sesame oilMarinade
1/2 teaspoon salt
1/2 teaspoon granulated sugar
1 teaspoon soy sauce
1 teaspoon oyster sauce
2 teaspoons white wine
2 teaspoons cornstarch
Dash of pepperCut chicken or pork into pieces about 1 inch by 1/2 inch. Sprinkle marinade ingredients on chicken and mix well. Marinate 1 hour or overnight.Mix hoisin sauce, red pepper, ketchup, and stock; set aside. Heat wok and add oil. Stir-fry garlic 30 seconds. Add meat; stir-fry 3 minutes over high heat. Add sauce mixture; mix well. Cover; cook 1 minute. Add onion and bean sprouts; stir-fry 1 minute. Add sesame oil. Mix well and serve.Serves 4.
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1 pound skinless, boneless chicken breasts or 1 pound pork
1 tablespoon hoisin sauce
1/2 teaspoon crushed dried red pepper
1/2 teaspoon catsup
1/4 cup chicken stock or broth
1 1/2 tablespoons vegetable oil
1 1/2 teaspoons finely chopped garlic (about 2 cloves)
2 scallions, slivered
1 cup bean sprouts
1 tablespoon sesame oilMarinade
1/2 teaspoon salt
1/2 teaspoon granulated sugar
1 teaspoon soy sauce
1 teaspoon oyster sauce
2 teaspoons white wine
2 teaspoons cornstarch
Dash of pepperCut chicken or pork into pieces about 1 inch by 1/2 inch. Sprinkle marinade ingredients on chicken and mix well. Marinate 1 hour or overnight.Mix hoisin sauce, red pepper, ketchup, and stock; set aside. Heat wok and add oil. Stir-fry garlic 30 seconds. Add meat; stir-fry 3 minutes over high heat. Add sauce mixture; mix well. Cover; cook 1 minute. Add onion and bean sprouts; stir-fry 1 minute. Add sesame oil. Mix well and serve.Serves 4.
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mongolian beef
1 (12 ounce) chuck steak, thinly sliced
1 clove garlic, crushed
1 tablespoon peanut oil
1 small carrot
1 small onion
3 whole green onions
1 green bell pepper
1 tablespoon oyster sauce
1 teaspoon sesame oil or to taste
1 teaspoon white wine
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon hoisin sauce
1/2 teaspoon hot red pepper sauce
1/2 cup warm water
2 1/2 tablespoons cornstarch
Cellophane noodles or steamed riceIIf cellophane noodles are used, prepare them first, following directions on the package. Deep fry, according to package. Slice beef thinly into 1 1/2 x 1/2-inch pieces. Slice carrots, onions and green pepper into thin strips. Cut the whole green onions into halves or thirds and slice lengthwise into strips.In a small pan, combine oyster sauce, sesame oil, white wine, salt, pepper, Hoisin sauce and hot red pepper sauce. Heat to simmer and set aside.In a wok or heavy frying pan, add peanut oil and heat until very, very hot. Stir-fry beef and garlic for 1 minute. Add carrots, onions, green peppers and cook for 2 minutes. Add the sauce mixture and stir.Combine 1/2 cup warm water and cornstarch and add to the mixture, stirring until thickened. Place on deep fried cellophane noodles or white rice.Variations: Can use fresh small cubes of chicken, thinly sliced barbecued pork.
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1 (12 ounce) chuck steak, thinly sliced
1 clove garlic, crushed
1 tablespoon peanut oil
1 small carrot
1 small onion
3 whole green onions
1 green bell pepper
1 tablespoon oyster sauce
1 teaspoon sesame oil or to taste
1 teaspoon white wine
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon hoisin sauce
1/2 teaspoon hot red pepper sauce
1/2 cup warm water
2 1/2 tablespoons cornstarch
Cellophane noodles or steamed riceIIf cellophane noodles are used, prepare them first, following directions on the package. Deep fry, according to package. Slice beef thinly into 1 1/2 x 1/2-inch pieces. Slice carrots, onions and green pepper into thin strips. Cut the whole green onions into halves or thirds and slice lengthwise into strips.In a small pan, combine oyster sauce, sesame oil, white wine, salt, pepper, Hoisin sauce and hot red pepper sauce. Heat to simmer and set aside.In a wok or heavy frying pan, add peanut oil and heat until very, very hot. Stir-fry beef and garlic for 1 minute. Add carrots, onions, green peppers and cook for 2 minutes. Add the sauce mixture and stir.Combine 1/2 cup warm water and cornstarch and add to the mixture, stirring until thickened. Place on deep fried cellophane noodles or white rice.Variations: Can use fresh small cubes of chicken, thinly sliced barbecued pork.
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