tag:blogger.com,1999:blog-29925816832607613662024-03-12T18:20:46.863-07:00Asian Food RecipesAsian recipes offer dishes from many diverse favorite cuisines, from Japanese sushi to Thai curries.
Let us celebrate Asian Food by cooking it at the comfort of our own home. Have some fun!don75ershttp://www.blogger.com/profile/02853174444461340488noreply@blogger.comBlogger135125tag:blogger.com,1999:blog-2992581683260761366.post-40525717170295423482016-11-28T18:50:00.000-08:002016-11-28T18:50:27.734-08:00Beef and Vegetable Stir-Fry<div class="separator" style="clear: both; text-align: center;">
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<br />A colorful presentation of beef strips and vegetables makes this Beef and Vegetable Stir-Fry an easy, quick and attractive meal for the family.<br /><br />Estimated Times:<br />Prep Time: 15<br /> Cooking Time: 10<br /> Cooling Time: 0<br /><br />Servings:4<br /><a name='more'></a><br />Ingredients:<br /><br />· 1 MAGGI Beef Flavor Bouillon Cube<br /><br />· 1/4 cup hot water<br /><br />· 3 tablespoons reduced-sodium soy sauce<br /><br />· 2 tablespoons dry white wine or water<br /><br />· 1 tablespoon cornstarch<br /><br />· 1/4 to 1/2 teaspoon ground ginger<br /><br />· 1/4 teaspoon ground black pepper<br /><br />· 1 tablespoon vegetable oil<br /><br />· 1 pound lean beef sirloin steak, cut into 2-inch strips<br /><br />· 2 cloves garlic, finely chopped<br /><br />· 2 tablespoons water<br /><br />· 1 package (16 ounces) frozen mixed vegetables<br /><br />· 1/2 cup (about 3) 1-inch slices green onions<br /><br />· 4 cups cooked brown rice<br />Directions:<br /><br /> <br /><br />DISSOLVE bouillon in 1/4 cup water in small bowl. Stir in soy sauce, wine, cornstarch, ginger and pepper. <br /> <br /> HEAT oil in large, nonstick skillet over medium-high heat. Add beef and garlic; cook, stirring constantly, for 3 to 4 minutes or until beef is no longer pink. Remove from skillet. <br /> <br /> HEAT 2 tablespoons water in same skillet. Add vegetables; cook, stirring occasionally, for 3 to 5 minutes or until vegetables are tender. Return beef to skillet; stir in bouillon mixture and green onions. Cook, stirring frequently, for 2 to 3 minutes or until sauce is thickened. Serve over rice.don75ershttp://www.blogger.com/profile/02853174444461340488noreply@blogger.com0tag:blogger.com,1999:blog-2992581683260761366.post-82944781549005521192016-11-28T18:45:00.000-08:002016-11-28T18:45:27.663-08:00Spicy Coconut Curried Lobster on a bed of Jasmine Rice<div class="separator" style="clear: both; text-align: center;">
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<br />Yield: 4 servings<br />Level: Easy<br />Total Time: 1 hr 20 min<br />Prep: 25 min<div>
Cook: 55 min<br /><a name='more'></a>Ingredients <br />Coconut Curried Lobster: <br />2 tablespoons <a href="http://www.foodterms.com/encyclopedia/olive-oil/index.html">extra-virgin olive oil</a> <br />3 <a href="http://www.foodterms.com/encyclopedia/scotch/index.html">Scotch</a> bonnet peppers, minced <br />1 <a href="http://www.foodterms.com/encyclopedia/red-pepper/index.html">red pepper </a>, julienned <br />1 red onion, sliced thinly lengthwise <br />1 teaspoon <a href="http://www.foodterms.com/encyclopedia/curry-paste/index.html">curry paste</a> <br />2 cups fish stock <br />2 cans coconut milk <br />3 <a href="http://www.foodterms.com/encyclopedia/lobster/index.html">lobsters</a>, boiled, meat removed and chopped <br />1/4 cup milk <br />2 tablespoons <a href="http://www.foodterms.com/encyclopedia/butter/index.html">unsalted butter</a> <br />1 can <a href="http://www.foodterms.com/encyclopedia/pineapple/index.html">pineapple</a> chunks, juice drained <br />1 teaspoon kosher salt <br />2 tablespoons sugar <br />4 <a href="http://www.foodterms.com/encyclopedia/scallion/index.html">scallions</a>, chopped <br />1 cup cilantro leaves, chopped, plus extra for <a href="http://www.foodterms.com/encyclopedia/garnish/index.html">garnish</a> <br />1 cup flaked coconut, toasted <br />Jasmine Rice, recipe follows <br />Directions<br /><br />In a large <a href="http://www.foodterms.com/encyclopedia/saucepan/index.html">saucepan</a>, heat the olive oil over medium-high heat. Sweat the peppers and onion in the olive oil until they become tender, about 5 to 7 minutes. Add the curry paste, fish stock, and <a href="http://www.foodterms.com/encyclopedia/coconut-milk/index.html">coconut milk</a> to the pan, reduce the heat to a simmer, and cook for approximately 20 minutes. Add the lobster meat to the pan and simmer for another 20 minutes, letting the mixture reduce. <br /><br /> Add the milk, butter, pineapple chunks, salt and sugar to the pan and stir with a wooden spoon to combine. Finally, add the scallions and <a href="http://www.foodterms.com/encyclopedia/cilantro/index.html">cilantro</a> to the pan and <a href="http://www.foodterms.com/encyclopedia/simmer/index.html">simmer</a> for 2 more minutes. Serve on a bed of <a href="http://www.foodterms.com/encyclopedia/jasmine-rice/index.html">jasmine rice</a> and garnish with chopped cilantro and toasted coconut.</div>
don75ershttp://www.blogger.com/profile/02853174444461340488noreply@blogger.com0tag:blogger.com,1999:blog-2992581683260761366.post-66884660771874969912016-11-28T18:29:00.000-08:002016-11-28T18:29:10.599-08:00Prawns with Vanilla Coconut Sauce <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-wUCauipeO90djYRn0JKNHQWiGbTPTWp7ODrO96gGmTD2gTkpnXSc6mSDh5_PctmFbpzrjH_T6Z6eEk55iunyb06XdfyLh4Xg8dqyqPW-JaEUBuxC_7CIa7qpCqpEuVQCqaU-FMcPcA/s1600/Shrimp-with-Roasted-Chili-Paste3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-wUCauipeO90djYRn0JKNHQWiGbTPTWp7ODrO96gGmTD2gTkpnXSc6mSDh5_PctmFbpzrjH_T6Z6eEk55iunyb06XdfyLh4Xg8dqyqPW-JaEUBuxC_7CIa7qpCqpEuVQCqaU-FMcPcA/s320/Shrimp-with-Roasted-Chili-Paste3.jpg" width="320" /></a></div>
<br />Prep Time 10 min <br />Total Time 18 min <br />Servings 4 servings <div>
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<br />Ingredients<br /><br />· 1 tbsp butter<br />· 16 prawns (also called jumbo shrimp, peeled, deveined, tail on) <br />· 1 vanilla beans (split) <br />· 1/2 cup coconut milk (twisted from freshly grated coconut in a cheesecloth) <br />· salt and ground black pepper <br />Directions <br />In a medium saute pan, melt the butter. Add the prawns and <a href="http://www.foodterms.com/encyclopedia/vanilla/index.html">vanilla : od </a> and let them saute for 2 minutes. Add the coconut milk and let it thicken. When the prawns are completely cooked, season with the salt and pepper and serve.</div>
don75ershttp://www.blogger.com/profile/02853174444461340488noreply@blogger.com0tag:blogger.com,1999:blog-2992581683260761366.post-17779587264544827802016-11-28T18:22:00.000-08:002016-11-28T18:22:22.639-08:00ASIAN ASPARAGUS SALAD<div class="separator" style="clear: both; text-align: center;">
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<a name='more'></a><br /><br />1 1/2 lbs. asparagus<br /><br />FOR MARINADE:<br /><br />2 tbsp. soy sauce<br /> 1 1/2 tsp. sugar<br /> 1 tbsp. dark sesame oil<br /> 1 tbsp. white vinegar<br /> 1 tbsp. dry sherry<br /> 1 tsp. grated ginger<br /> Lightly toasted sesame seeds<br /><br />Whisk together marinade ingredients and set aside. Wash asparagus and remove tough ends. Ease spears into boiling water to cover. When water begins to boil again, cook for 1-2 minutes longer until tender, but crisp.<br /><br />Plunge into cold water to stop the cooking and set the color. Drain well; place in shallow bowl, and cover with marinade. Chill at least 30 minutes.<br /><br /> Garnish with sesame seeds. Don't wait longer than 2 hours before serving. Can be served hot, too.don75ershttp://www.blogger.com/profile/02853174444461340488noreply@blogger.com0tag:blogger.com,1999:blog-2992581683260761366.post-20655113304652741032016-10-26T23:33:00.000-07:002016-10-26T23:33:15.882-07:00SESAME ASPARAGUS AND SHRIMP<div class="separator" style="clear: both; text-align: center;">
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<br /><br />1 1/2 lbs. fresh asparagus tips, washed & cut into 2" pieces<br /> 1/4 c. salad oil<br /> 4 tsp. soy sauce<br /> 1 tbsp. sesame seeds, toasted<br /> 1 1/2 lbs. lg. shrimp, shelled & deveined<br /> 1 med. onion, sliced<br /> 1 tsp. salt<br /><br /> Toast sesame seeds in 350 degree oven for 5 to 8 minutes; set aside. Heat oil in large skillet or wok on medium high and stir fry asparagus, onion and shrimp until shrimp are pink and veggies are tender crisp. Stir in sesame seeds, soy sauce and salt. Serve over rice.<br />don75ershttp://www.blogger.com/profile/02853174444461340488noreply@blogger.com0tag:blogger.com,1999:blog-2992581683260761366.post-30761870380903074572016-10-26T23:27:00.000-07:002016-10-26T23:27:35.516-07:00CRABMEAT WITH JAPANESE CABBAGE<div class="separator" style="clear: both; text-align: center;">
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2 tbsp. oil<br /> 1 tsp. sheey<br /> 1/2 tsp. sugar<br /> 1 c. chicken broth<br /> 1 head Japanese cabbage cut in 1-inch pieces (6 cups)<br /> 4 green onion, chopped<br /> 1/2 tsp. salt<br /> 1/4 tsp. ginger<br /> 1 1/2 tbsp. cornstarch<br /> 1 (7 1/2 oz.) can crabmeat flaked<br /><br />Heat oil in skillet, add next 5 ingredients and dash of pepper. Stir 1 minute. Add cabbage and broth. Cover and simmer 5 minutes, blend cornstarch with 2 tablespoons cold water, add to cabbage, cook and stir until thickened.<br /><br /> Add crabmeat and heat through. Serve over hot rice or chow mein noodles.don75ershttp://www.blogger.com/profile/02853174444461340488noreply@blogger.com0tag:blogger.com,1999:blog-2992581683260761366.post-75387979722899794052015-09-28T23:18:00.000-07:002015-09-28T23:18:25.926-07:00Jumbo Pork and Shrimp Dumplings<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5sP4TiQMnD8mniMwC22GZUU7V4USRPpc6swlEPDFU4SiyZM2QEqaZIP2GR83RhrzOeQvMKBDvTjwI186LfmqtOoN0qlngwCFWmOWWCSRYuS1kiwO7LNdOa5yZukwgAsXq_TzqjhOzmg/s1600/134299lrg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5sP4TiQMnD8mniMwC22GZUU7V4USRPpc6swlEPDFU4SiyZM2QEqaZIP2GR83RhrzOeQvMKBDvTjwI186LfmqtOoN0qlngwCFWmOWWCSRYuS1kiwO7LNdOa5yZukwgAsXq_TzqjhOzmg/s320/134299lrg.jpg" width="320" /></a></div>
<br /><br />These amazing Jumbo Pork and Shrimp Dumplings make perfect appetizers. Serve them with any of the dipping sauces found on this web site.<br />Makes: 14 TO 16 DUMPLINGS<br />Prep Time: 45 MINUTES<br />Total Time: 65 MINUTES<div class="MsoNormal" style="margin-bottom: 12.0pt;">
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Ingredients: <br />4 cups finely chopped green cabbage <br />8 oz. ground pork <br />8 oz. finely chopped shrimp <br />6 green onions (green parts only), chopped <br />1/4 cup chopped fresh cilantro <br />3 tablespoons MAGGI TASTE OF ASIA Cooking Soy Sauce <br />2 teaspoons peeled, chopped fresh ginger <br />2 cloves garlic, finely chopped <br />1 teaspoon sesame oil <br />1/2 teaspoon ground white pepper <br />14 to 16 (about 7-inch-square) egg roll wrappers <br />2 tablespoons vegetable oil, divided <br />2/3 cup chicken broth or water, divided <br />Directions:<br /><br /> <br /><br />COMBINE cabbage, pork, shrimp, green onions, cilantro, soy sauce, ginger, garlic, sesame oil and pepper in large bowl. Place 1/3 cup cabbage mixture in center of one egg roll wrapper. Fold one corner over filling. Fold two adjacent corners towards center; roll towards last corner of wrapper. Seal last corner of wrapper with a few drops of water. Repeat with remaining cabbage mixture and egg roll wrappers.<br /> <br /> HEAT 1 tablespoon vegetable oil in large, nonstick skillet over medium-high heat. Place half of dumplings in skillet. Cook on each side for 2 to 5 minutes or until slightly browned. Place lid on skillet, leaving slightly open. Carefully pour 1/3 cup broth through lid opening into skillet; cover completely. Reduce heat to low.<br /> <br /> COOK for 5 to 7 minutes or until cooked through, checking to make sure there is always some liquid on bottom of skillet. Remove from skillet; drain skillet, if necessary, and wipe with paper towel. Repeat with remaining 1 tablespoon oil, dumplings and remaining 1/3 cup broth.don75ershttp://www.blogger.com/profile/02853174444461340488noreply@blogger.com0tag:blogger.com,1999:blog-2992581683260761366.post-12207588634136453342015-09-28T23:13:00.003-07:002015-09-28T23:13:51.843-07:00JAPANESE SALMON TERIYAKI<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJJX9r5pddT_QtpIX7cxDp6NMmIbBCrjedF11iVKimJMKKfauyb3A8kqTV5pUiETn67SBHUsf9Vw9XTIaVXBvrt2rzr9iAmrJKQ2e_oZik7ot7A1MBeWZf-1rM4hV89OqSZuj6ExHIfA/s1600/Salmon-Teriyaki.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="231" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJJX9r5pddT_QtpIX7cxDp6NMmIbBCrjedF11iVKimJMKKfauyb3A8kqTV5pUiETn67SBHUsf9Vw9XTIaVXBvrt2rzr9iAmrJKQ2e_oZik7ot7A1MBeWZf-1rM4hV89OqSZuj6ExHIfA/s320/Salmon-Teriyaki.jpg" width="320" /></a></div>
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<a name='more'></a><br /><br />1/2 cup Japanese soy sauce<br /> 1 tablespoon Mirin<br /> 1 1/2 lb. fillet of salmon<br /> salt and pepper, to taste<br /><br />OPTIONAL SIDES:<br /><br />Udon noodles<br /> Cherry tomatoes<br /> baby spinach<br /> green onions<br /> vinaigrette<br /><br />Combine 1/2 cup of Japanese soy sauce (shoyu), and 1 tablespoon of Mirin; put salmon on the grill, and when nearly done (the flesh will begin to become opaque), brush the sauce on the salmon generously, then return it to the grill and cook until it browns.<br /><br />When that side is done, cook the other side the same way. Note: Japanese Shoyu is made of wheat and beans; it may be obtained in whole food markets or in the International section of the supermarket. Mirin is a cooking wine. These are most important ingredients for Japanese cooking. Sauterne may be used instead of Mirin if a teaspoon of sugar is added.<br /><br />This same sauce may be used as a dressing for Udon noodles, which can be served on the side as a starch to go with this dish. A light salad of baby spinach and tomatoes with green onions completes the dish. (If using this sauce for the Udon noodles, make a separate batch.)<br /><br />Vinaigrette Dressing (for vegetables - optional):<br /><br /> To dress the salad, combine 4 tbsp. peanut or light olive oil, 1 tbsp. rice wine or red wine vinegar or fresh lemon juice, 2 cloves crushed garlic, a pinch of hot pepper flakes and 1/2 tsp. sea salt.don75ershttp://www.blogger.com/profile/02853174444461340488noreply@blogger.com0tag:blogger.com,1999:blog-2992581683260761366.post-37890935477238897812015-09-28T23:10:00.003-07:002015-09-28T23:10:42.993-07:00JAPANESE CASSEROLE<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC5TvHXo7Nh8HM36UabDzt2XqYDGyV7nQQkkFza_23y3Nsv0Mtqg-VeT6r8BNACsHMHA_TRD5kVv281MY739gpVi98IRnL8srVt3f1KbaOtf33_zqNINquzxU_diHri0TJj8A7JpUpBA/s1600/my-japanese-sweet-potato-casserole-for-potluck.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC5TvHXo7Nh8HM36UabDzt2XqYDGyV7nQQkkFza_23y3Nsv0Mtqg-VeT6r8BNACsHMHA_TRD5kVv281MY739gpVi98IRnL8srVt3f1KbaOtf33_zqNINquzxU_diHri0TJj8A7JpUpBA/s320/my-japanese-sweet-potato-casserole-for-potluck.jpg" width="320" /></a></div>
<a name='more'></a><br /><br />Potatoes (raw) sliced thin<br /> 1 pkg. frozen Japanese vegetables, thawed<br /> 1 lb. ground beef<br /> 1 med. onion, chopped<br /> Pinch of salt<br /> Pepper<br /> 1 can tomato soup plus enough water to make 2 cups<br /> Dill weed<br /> 1 lg. can mushrooms or fresh mushrooms<br /><br />Arrange thick layer of raw sliced potatoes in buttered casserole dish. Place thawed vegetables mixed with mushrooms on top of potatoes. Then, after browning ground beef and onions together, arrange it over the vegetables.<br /><br /> Pour soup mixture over all and sprinkle dill weed over top. Bake, covered, at 350 degrees for 60 minutes and 15 more minutes uncovered.don75ershttp://www.blogger.com/profile/02853174444461340488noreply@blogger.com0tag:blogger.com,1999:blog-2992581683260761366.post-17273806508057034462015-06-30T00:02:00.000-07:002015-06-30T00:02:11.553-07:00Basil Chicken Curry With Coconut Rice<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMxt0F5gQ14NfqxohbImeMi3PX-0SIqVZE6LEcNgN4ovLLd430cCV6_HrWEHcUmR6e5xaZjW7xClrYbEVf3NrLws98prB6om4skLz5CfNIU25dQOhLsqjuLfRYaUWGmcCZHVAdx_gUrw/s1600/BasilChickCurryCoco.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMxt0F5gQ14NfqxohbImeMi3PX-0SIqVZE6LEcNgN4ovLLd430cCV6_HrWEHcUmR6e5xaZjW7xClrYbEVf3NrLws98prB6om4skLz5CfNIU25dQOhLsqjuLfRYaUWGmcCZHVAdx_gUrw/s1600/BasilChickCurryCoco.jpg" /></a></div>
30 minutes to make <br /> · · Serves 4<br />There is another, excellent, version of this recipe ; mine is a bit simpler, uses fewer ingredients, and takes very little time to prepare.<div>
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<br />Ingredients <br />1½ cups <a href="http://www.grouprecipes.com/22803/basil-chicken-curry-with-coconut-rice.html">basmati rice</a> <br />2¼ cups <a href="http://www.grouprecipes.com/22803/basil-chicken-curry-with-coconut-rice.html">water</a> <br />1 teaspoon <a href="http://www.grouprecipes.com/22803/basil-chicken-curry-with-coconut-rice.html">canola oil</a> <br /><a href="http://www.grouprecipes.com/22803/basil-chicken-curry-with-coconut-rice.html">salt</a> <br />½ cup shredded <a href="http://www.grouprecipes.com/22803/basil-chicken-curry-with-coconut-rice.html">unsweetened coconut</a> <br />2 tablespoons <a href="http://www.grouprecipes.com/22803/basil-chicken-curry-with-coconut-rice.html">extra-virgin olive oil</a> <br />2 tablespoons finely minced fresh <a href="http://www.grouprecipes.com/22803/basil-chicken-curry-with-coconut-rice.html">ginger</a> <br />1½ pounds skinless, boneless <a href="http://www.grouprecipes.com/22803/basil-chicken-curry-with-coconut-rice.html">chicken breasts</a>, cut into ½-inch strips <br />Freshly <a href="http://www.grouprecipes.com/22803/basil-chicken-curry-with-coconut-rice.html">ground pepper</a> <br />1 medium <a href="http://www.grouprecipes.com/22803/basil-chicken-curry-with-coconut-rice.html">yellow onion</a>, finely diced <br />One 14-ounce can <a href="http://www.grouprecipes.com/22803/basil-chicken-curry-with-coconut-rice.html">unsweetened coconut miilk</a> <br />1 cup <a href="http://www.grouprecipes.com/22803/basil-chicken-curry-with-coconut-rice.html">chicken stock</a> <br />1½ tablespoons Thai <a href="http://www.grouprecipes.com/22803/basil-chicken-curry-with-coconut-rice.html">green curry paste</a> <br />⅓ cup plus 2 tablespoons coarsely chopped <a href="http://www.grouprecipes.com/22803/basil-chicken-curry-with-coconut-rice.html">basil leaves</a> <br />3 tablespoons minced <a href="http://www.grouprecipes.com/22803/basil-chicken-curry-with-coconut-rice.html">cilantro</a> <br />3 <a href="http://www.grouprecipes.com/22803/basil-chicken-curry-with-coconut-rice.html">scallions</a>, white and light green parts only, cut into 2-inch lengths <a href="http://www.grouprecipes.com/22803/basil-chicken-curry-with-coconut-rice.html">list</a> <br />Freshly <a href="http://www.grouprecipes.com/22803/basil-chicken-curry-with-coconut-rice.html">Basil Chicken Curry With Coconut Rice </a> <br />½ cup chopped dry-roasted peanuts Sliced <a href="http://www.grouprecipes.com/22803/basil-chicken-curry-with-coconut-rice.html">avocado</a> and <a href="http://www.grouprecipes.com/22803/basil-chicken-curry-with-coconut-rice.html">mango</a>, for serving <span style="background-color: transparent; font-family: 'Helvetica Neue'; font-size: 24pt;"> </span></div>
<br />How to make it <br />In a saucepan, bring the water, canola oil, and a pinch of salt to a boil; add rice and cover. Simmer over low heat for 15 minutes. <br />When all of the liquid has been absorbed, take the rice off the heat and keep warm in a 180-degree oven. <br />Meanwhile, in a medium skillet, toast coconut over moderately low heat, stirring, until golden, about 5 minutes. Don't let it burn. Transfer to a plate and let cool. <br />In a larger skillet, heat 1 tablespoon olive oil. Add 1 tablespoon of the minced ginger and cook over moderately high heat until fragrant, about 30 seconds. Actually, I don't mince the ginger; I use a microplane -- it gives you a much better consistency, allowing the ginger to cook much more quickly and evenly. <br />Season the chicken with salt and pepper, add to the pan, and cook until lightly browned, about 5 minutes. Transfer to a bowl. <br />Add the remaining 1 tablespoon of olive oil to the skillet. Add the onion and the remaining 1 tablespoon of ginger; cook over moderate heat for 5 minutes, stirring frequently. <br />Add the coconut milk, stock, and curry paste and bring to a boil, stirring. <br />Simmer the sauce for 5 or 10 minutes, just until it thickens. <br />Add the chicken, ⅓ cup of the basil, 2 tablespoons of the cilantro, and the scallions; simmer until the chicken is cooked through, 5 minutes. <br />Season with salt and pepper. <br />Transfer the warm rice to a bowl; sprinkle with the coconut. <br />Transfer the chicken to another bowl. Garnish with the remaining 2 tablespoons of basil, 1 tablespoon of cilantro and the peanuts. <br />To serve, spoon some of the rice onto a plate, top with several pieces of chicken and some of the sauce. <br />Garnish with slices of avocado and mango on the side. <br /> <br />Note: I have a peanut allergy, so I substitute chopped walnuts for peanuts, but you can use basically whatever you like as a garnish.<ul type="disc">
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don75ershttp://www.blogger.com/profile/02853174444461340488noreply@blogger.com0tag:blogger.com,1999:blog-2992581683260761366.post-7732070355743144312015-06-29T23:52:00.000-07:002015-06-29T23:52:15.559-07:00Red Snapper In Coconut Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvzjqEc0lN-lbrAoi0rJa28OEvhf2RwAaSltasGgKqU46RT0U7Lumr-1gk0SyAsHPp_D7fAdphZfzSdNH6ejnVIA4y5g_WDEYp5k30PhtyXGj-Nkeo6ZIXnpbZ8wQD5PJc-MNgnldEaw/s1600/picqxZ1tS.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="220" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvzjqEc0lN-lbrAoi0rJa28OEvhf2RwAaSltasGgKqU46RT0U7Lumr-1gk0SyAsHPp_D7fAdphZfzSdNH6ejnVIA4y5g_WDEYp5k30PhtyXGj-Nkeo6ZIXnpbZ8wQD5PJc-MNgnldEaw/s320/picqxZ1tS.jpg" width="320" /></a></div>
<br />Total Time 30 min <br />Servings 4 <br /><a name='more'></a><br />Ingredients <br />· 1-1/2 lbs. red snapper fillets, cut into 4 pieces <br />· 2 Tbsp. olive oil, divided <br />· 1 small onion, chopped <br />· 1 jalapeno pepper, seeded and finely chopped <br />· 2 tsp. finely chopped fresh ginger or 1/2 tsp. ground ginger <br />· 1 medium tomato, seeded and chopped <br />· 1 cup unsweetened coconut milk <br />· 2 Tbsp. Knorr® Reduced Sodium Chicken flavor Bouillon <br />· 2 Tbsp. lime juice <br />· 2 Tbsp. chopped fresh cilantro (optional) <br />Preparation <br /> Season snapper, if desired, with salt and pepper. Heat 1 tablespoon olive oil in large nonstick skillet over medium-high heat and cook snapper in batches until golden, turning once, about 4 minutes. Remove snapper and set aside. Heat remaining 1 tablespoon olive oil over medium heat and cook onion, jalapeno and ginger, stirring occasionally, until onion is tender, about 5 minutes. Stir in tomato and cook 2 minutes. Stir in coconut milk and Knorr® Reduced Sodium Chicken flavor Bouillon. Return snapper to skillet and bring to a boil. Reduce heat and simmer covered 4 minutes or until fish flakes easily with fork. Stir in lime juice. Garnish with cilantro.<br />don75ershttp://www.blogger.com/profile/02853174444461340488noreply@blogger.com0tag:blogger.com,1999:blog-2992581683260761366.post-66599268378261491922015-06-29T23:47:00.007-07:002015-06-29T23:47:58.777-07:00Tilapia in Coconut Milk (Ginataang Tilapia)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4SNBR7MWG8kpgcMWnmmFLURoZXcH8KMFMntM3cuzNz8kfXb4-ekx0DUXFS72TpGRFbNSCbxWEliSlOrTWvsQORPwxThkWEnY326kmQMrtU7Y0E4IzST-mDzwDRV7_z4zG3SLHmw38jA/s1600/ginataang-tilapia.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4SNBR7MWG8kpgcMWnmmFLURoZXcH8KMFMntM3cuzNz8kfXb4-ekx0DUXFS72TpGRFbNSCbxWEliSlOrTWvsQORPwxThkWEnY326kmQMrtU7Y0E4IzST-mDzwDRV7_z4zG3SLHmw38jA/s320/ginataang-tilapia.jpg" width="320" /></a></div>
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<span style="background-color: transparent;">Tilapia is one of the popular freshwater fishes consumed in the Philippines. There are various ways of cooking them and this is one of my grandmother’s specialty.</span></div>
<a name='more'></a><br />Tilapia in Coconut Milk (Ginataang Tilapia)<br /><br />Ingredients:<br /><br />4 pieces of tilapia medium sized. Cleaned and inners removed.<br /><br />ginger about a thumb sized pounded<br /><br />2 cloves of garlic, pounded<br /><br />1 onion sliced<br /><br />2 pieces of long green chili (siling haba)<br /><br />1 cup of coconut milk<br /><br />1 bundle of pechay, cleaned and cut in serving portions<br /><br />some cooking oil<br /><br />Procedure:<br /><br />Start by sauteing the garlic, onion and ginger with the cooking oil. Pour half of the coconut cream, put the vegetables then the tilapia and cover. Simmer it over medium fire. As soon as the vegetables have wilted and the sauce starts to thicken add the remaining coconut milk, the chili and a lit bit of salt to taste. Serve hot with rice.don75ershttp://www.blogger.com/profile/02853174444461340488noreply@blogger.com0tag:blogger.com,1999:blog-2992581683260761366.post-85423067861795252342015-06-29T23:44:00.001-07:002015-06-29T23:44:34.382-07:00Granny's Malaysian Meatball Curry <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh4Pqi-Yj4COnDtXV2RAnyI7lg126gL5_fB1sfM889INpXELCKxDClVMTb5zqO4xQw9REmF0TbLtI5hnns0V8pk6XwO73j7aqvW0LXsGvWBt5iodufvjt4Tw5PKXvZIjIb3OJStikyzQ/s1600/picpAK9BM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="234" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh4Pqi-Yj4COnDtXV2RAnyI7lg126gL5_fB1sfM889INpXELCKxDClVMTb5zqO4xQw9REmF0TbLtI5hnns0V8pk6XwO73j7aqvW0LXsGvWBt5iodufvjt4Tw5PKXvZIjIb3OJStikyzQ/s320/picpAK9BM.jpg" width="320" /></a></div>
<br />Servings: 4 <br /><a name='more'></a><br />1 1/4 lbs <a href="http://www.food.com/library/beef-199">ground beef</a> <br /><br />· 3 tablespoons breadcrumbs <br /><br />· 1 large <a href="http://www.food.com/library/egg-142">egg</a>, lightly beaten <br /><br />· 2 tablespoons finely chopped <a href="http://www.food.com/library/green-onion-363">spring onions</a> <br /><br />· 2 -3 tablespoons finely chopped <a href="http://www.food.com/library/cilantro-16">cilantro</a> <br /><br />· salt and pepper <br /><br />· 2 <a href="http://www.food.com/library/onion-148">onions</a>, peeled and roughly chopped <br /><br />· 5 cloves <a href="http://www.food.com/library/garlic-165">garlic</a>, peeled and roughly chopped <br /><br />· 3/4 inch <a href="http://www.food.com/library/ginger-166">fresh ginger</a>, peeled and roughly sliced <br /><br />· 2 1/2 tablespoons malaysian <a href="http://www.food.com/library/curry-powder-487">curry powder</a> <br /><br />· 1/2-1 teaspoon hot ground pure chile powder (or more or less to taste) <br /><br />· 1/4 teaspoon <a href="http://www.food.com/library/clove-325">ground cloves</a> <br /><br />· 3 tablespoons vegetable oil <br /><br />· 1 <a href="http://www.food.com/library/star-anise-345">star anise</a> <br /><br />· 8 fresh <a href="http://www.food.com/library/curry-leaf-508">curry leaves</a> <br /><br />· 1 cup <a href="http://www.food.com/library/coconut-milk-or-cream-145">coconut milk</a>, mixed with <br /><br />· 1 cup <a href="http://www.food.com/library/water-459">water</a> <br /><br />· 1 large <a href="http://www.food.com/library/potato-106">potato</a>, peeled and cut into medium-sized cubes <br /><br />· 2 -3 tablespoons <a href="http://www.food.com/library/tomato-paste-393">tomato paste</a> <br /><br />· <a href="http://www.food.com/library/salt-359">Salt - Kitchen Dictionary - Food.com</a> <br /><br /> <br /><br />Directions:<br /><br />Prepare all ingredients before commencing to cook. <br /><br />In a medium-large bowl, combine the beef, breadcrumbs, egg, chopped spring onion and cilantro, with salt and pepper to taste, and place to one side. <br /><br /> <br /><br />Grind onion, garlic and ginger to a paste with a stick blender or in a small food processor. <br /><br /> <br /><br />In a small bowl, combine Malaysian curry powder, chili powder, ground cloves and a little water, to make a paste. <br /><br />Heat the oil over a medium-high flame in a wok, add onion paste, and stir-fry for about 5 minutes. <br /><br />Add the curry paste, star anise, cloves, curry leaves, reduce heat to medium, and stir fry until quite toasted and the oil starts to ooze out: this can take 5 – 10 minutes, but be careful not to burn. <br /><br /> <br /><br />Add coconut milk and bring slowly to the boil. <br /><br /> <br /><br />While curry liquid is boiling start making and dropping in bite sized meatballs - stop occasionally and stir gently. <br /><br /> <br /><br />When all meatballs have been added, add tomato paste and salt to taste. <br /><br /> <br /><br />Simmer, covered, on medium heat for 10 minutes, adding a little extra water as necessary. <br /><br /> <br /><br />Add potato and simmer uncovered for another 15 minutes, stirring occasionally, again adding a little water if necessary. <br /><br /> <br /><br /> <br /><br />Serve with bread, roti chani, roti jala or steamed rice.<br />don75ershttp://www.blogger.com/profile/02853174444461340488noreply@blogger.com0tag:blogger.com,1999:blog-2992581683260761366.post-45873185946177811382014-12-05T01:47:00.000-08:002014-12-05T01:47:09.310-08:00Scallops& Shrimp & Cashews In Mandarin Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW0DppiFipiZwRmF118SkGYGPznV29Hjdn-Rl0-ItaI3Ko8T9Z0XiNKXd-7Zk6pI563XTD_sY3Ig0QWfXWb_YR5YlMPFHo3F-yVVWCr2sUHgfZfhS3g_-39441NwTEk5RQDX3SJMRRzw/s1600/6373965_orig.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW0DppiFipiZwRmF118SkGYGPznV29Hjdn-Rl0-ItaI3Ko8T9Z0XiNKXd-7Zk6pI563XTD_sY3Ig0QWfXWb_YR5YlMPFHo3F-yVVWCr2sUHgfZfhS3g_-39441NwTEk5RQDX3SJMRRzw/s1600/6373965_orig.jpg" /></a></div>
Categories: Seafood, Chinese, Asian, Ethnic, Main dish<br /> Yield: 4 servings<br /> <a name='more'></a><br /> Scallops:<br /> 1 lb Bay scallops<br /> 1 lb Shrimp peeld & deveined<br /> 2 c Raw cashews<br /> 2 ea Garlic cloves minced<br /> 2 c Peanut oil<br /> 4 ea Green onions minced <br /> <br /> Mandarin Sauce<br /> 1/4 c Dry sherry<br /> 1 ts Red wine vinegar<br /> 3 tb Tomato sauce<br /> 2 ts Chinese chili sauce<br /> 1 tb Oyster sauce<br /> 2 ts Mandarin (Tangerine) peel grated<br /> 1 tb sesame oil<br /> <br /> 1 tb Cornstarch <br /> <br /> Place cashews & oil in a small pan over med-high heat.<br /> Stir cashews occasionally until they turn very light golden.<br /> Drain immediately then pat dry on paper towels.<br /> Pour off but reserve 2 tb of oil for stir-frying.<br /> Set aside in separate containers your green onions, garlic, shrimp & scallops.<br /> Combine all sauce ingredients then mix well.<br /> Combine your cornstarch with an equal amount of cold water then set aside.<br /> Place your wok over highest heat.<br /> When wok is very hot you will add reserved oil.<br /> Roll oil around sides of wok then add garlic.<br /> When it just begins to turn white, add shrimp & scallops.<br /> Stir-fry for 60-70 secs. until scallops just begin to become white.<br /> Stir in green onions then pour in sauce into wok.<br /> When tyour sauce comes to a low boil then stir in a little of your cornstarch mixture.<br /> Stir in cashews then adjust seasonings.<br /> Spoon onto individual plates & serve at once.don75ershttp://www.blogger.com/profile/02853174444461340488noreply@blogger.com0tag:blogger.com,1999:blog-2992581683260761366.post-64738855746912668562014-12-05T01:43:00.001-08:002014-12-05T01:43:23.540-08:00ASIAN COLESLAW<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUDh5Z54k3pOwfuTvo6kQE39-x3LtbvppCzIzyiBHWgI1Sx-3wWKWukyugOG4EEXErDatvzgca3YqaEJUz998SzXnMGLyTGhJ-0bRSHjre_280vEB8RyuLB6Wt0I1dE9dazm7KlkqR6A/s1600/asian-slaw.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUDh5Z54k3pOwfuTvo6kQE39-x3LtbvppCzIzyiBHWgI1Sx-3wWKWukyugOG4EEXErDatvzgca3YqaEJUz998SzXnMGLyTGhJ-0bRSHjre_280vEB8RyuLB6Wt0I1dE9dazm7KlkqR6A/s1600/asian-slaw.jpg" height="320" width="241" /></a></div>
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6 tablespoons rice wine vinegar<br /> 6 tablespoons vegetable oil<br /> 5 tablespoons creamy peanut butter<br /> 3 tablespoons soy sauce<br /> 3 tablespoons brown sugar<br /> 2 tablespoons minced fresh ginger root (I would reduce that)<br /> 1-1/2 tablespoons minced garlic<br /> <br /> Whisk all this together in a small bowl for the dressing.<br /> <br /> 5 cups thinly sliced green cabbage<br /> 2 cups thinly sliced red cabbage<br /> 2 cups shredded napa cabbage (we didn't use this)<br /> 2 red bell peppers, thinly sliced<br /> 2 carrots, julienned<br /> 2 green onions, chopped<br /> 1/2 cup chopped fresh cilantro (I would omit or use less)<br /> <br /> Mix your ingredients together then toss with the dressing just before serving.
<!--~-|**|PrettyHtmlStart|**|-~-->don75ershttp://www.blogger.com/profile/02853174444461340488noreply@blogger.com0tag:blogger.com,1999:blog-2992581683260761366.post-21369077912990237262014-12-05T01:40:00.000-08:002014-12-05T01:40:05.800-08:00Asian Marinade (for fish)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7L_RlppeGVLdC-otazKP62v3esdoVQ2kB5h3sRffFCut_n3d7HOtptdjZqv-0vqz6KXJr14t-Bktu5A-DomnS8WRZWAYFcakpezlfY8rjEf2rLPGhh_U7nmwPXwzUVp_DDyXsKjwlxg/s1600/20854_l.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7L_RlppeGVLdC-otazKP62v3esdoVQ2kB5h3sRffFCut_n3d7HOtptdjZqv-0vqz6KXJr14t-Bktu5A-DomnS8WRZWAYFcakpezlfY8rjEf2rLPGhh_U7nmwPXwzUVp_DDyXsKjwlxg/s1600/20854_l.jpg" height="213" width="320" /></a></div>
Asian Marinade (for fish)<br /> Categories: Seafood, Seasoning<br /> Yield: 1 servings<br /> <a name='more'></a><br /> 1/4 c Soy sauce or tamari<br /> 2 tb Dark sesame oil<br /> 2 tb Rice vinegar<br /> 1 tb Minced garlic<br /> 1 tb Minced ginger<br /> 1 Scallion, sliced thin<br /> - (about 2 tb)<br /> Ground black pepper to taste<br /> <br /> Marinate fish for 30 minutes, turning after 15 minutes. Then grill for<br /> about 8 minutes.don75ershttp://www.blogger.com/profile/02853174444461340488noreply@blogger.com0tag:blogger.com,1999:blog-2992581683260761366.post-66139329627264216072014-06-29T22:09:00.004-07:002014-06-29T22:09:57.811-07:00Scallops in Yuzu (Hotate Yuzu Kama-yaki)<span style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">Scallops in Yuzu
(Hotate Yuzu Kama-yaki)</span><br />
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Ingredients:<br />
* 6 oz (160g) fresh scallops, quartered<br />
* 1/2 cup (125g) red Dengaku Miso (see recipe<br />
<<a href="http://www.bento.com/trt-basics.html#dengaku">http://www.bento.com/trt-basics.html#dengaku</a>>
)<br />
* 4 yuzu oranges or mandarins<br />
* 4 white hime radishes, or 4-in (10-cm) piece of daikon (giant white<br />
radish), quartered<br />
* 4 teaspoons moro miso or red miso<br />
Directions<br />
Mix the scallops with the dengaku miso. Cut off the top of each yuzu <br />
and reserve as a lid. Hollow out the rest of the yuzu carefully and <br />
fill each with some of the scallop mixture. Set the lid aside and bake <br />
the filled yuzu in a 350 degree F (180 degree C, gas mark 4) oven for 15<br />
minutes.<br />
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While the scallops are baking, peel the radish and boil in lightly <br />
salted water until soft. Drain, cool in iced water and reserve.<br />
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Place a yuzu and its lid on each serving dish, garnish with the radish<br />
and 1 teaspoon of miso.<br />
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Helpful hint: Shrimp can be substituted for scallops.<br />
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<!--[endif]-->don75ershttp://www.blogger.com/profile/02853174444461340488noreply@blogger.com0tag:blogger.com,1999:blog-2992581683260761366.post-64144190456420230992014-06-29T22:05:00.002-07:002014-06-29T22:05:31.751-07:00Hanoi Beef & Rice-noodel Soup (pho Bac)
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Amount Measure Ingredient -- Preparation Method<br /> -------- ------------ --------------------------------<br /> 5 lb Beef bones with marrow<br /> 5 lb Oxtails<br /> 2 lb Short rib plate, or 1 lb<br /> - flank steak<br /> 2 lg Onions, unpeeled, halved<br /> - and studded with 8 whole<br /> - cloves<br /> 3 Shallots, unpeeled<br /> 2 oz Fresh ginger root, unpeeled<br /> - in one piece<br /> 8 Star anise<br /> 1 Cinnamon stick<br /> 4 md Parsnips, cut into 2-inch<br /> - chunks<br /> 2 ts Salt<br /> 1 lb Beef sirloin<br /> 2 Scallions, thinly sliced<br /> 1 tb Shredded coriander<br /> 2 md Onions, sliced paper-thin<br /> 1/4 c Hot chili sauce (tuong ot<br /> - or sriracha sauce)<br /> 1 lb <br /> 1/4 inch -- ¥<br /> 1 wide dried rice<br /> - sticks (banh pho)<br /> 1/2 c Nuoc mam (Vietnamese fish<br /> - sauce)<br /> Freshly ground black pepper<br /> -----ACCOMPANIMENTS-----<br /> 2 c Fresh bean sprouts<br /> 2 Fresh red chile peppers,<br /> - sliced<br /> 2 Limes, cut into wedges<br /> 1 bn fresh mint, separated<br /> - into leaves<br /> 1 bn Fresh Asian basil *<br /> * or regular fresh basil,<br /> - separated into leaves<br /> <br /> "This sublime recipe comes from my mother, a native of Hanoi. She<br /> always made the beef stock in large quantities++enough for at least 3<br /> meals++and froze it in batches until needed."<br /> <br /> In order to cut the beef into paper-thin slices, freeze the pieces of<br /> meat for 30 minutes before slicing.<br /> <br /> The night before, clean the bones under cold running water and soak<br /> overnight in a pot with water to cover at room temperature. (This<br /> will help loosen the impurities inside the bones. When heat is<br /> applied, these impurities are released and come to the top much<br /> faster and can be removed, therefore, producing a clear broth.)<br /> <br /> Place the beef bones, oxtails and short rib plate in a large<br /> stockpot. Add water to cover and bring to a boil. Cook for 10<br /> minutes. Drain. Rinse the pot and the bones.<br /> <br /> Return the bones to the pot and add 6 quarts of water. Bring to a<br /> boil. Skim the surface to remove the foam and fat. Stir the bones in<br /> the bottom of the pot from time to time to free the impurities.<br /> Continue skimming until the foam ceases to rise. Add 3 quarts more<br /> water and bring to a boil. Skim off all the residue that forms on<br /> the top. Turn the heat to low and simmer.<br /> <br /> Meanwhile, char the clove-studded onions, shallots and ginger<br /> directly over a gas burner or under the broiler until they release<br /> their fragrant odors. Tie the charred vegetables, star anise and<br /> cinnamon stick in a double thickness of dampened cheesecloth. Add<br /> the spice bag, parsnips and salt to the simmering broth. Simmer for 1<br /> hour.<br /> <br /> Remove the short rib plates. Pull the meat away from the bones.<br /> Reserve the meat and return the bones to the pot. Simmer the broth,<br /> uncovered, for 4 to 5 hours. Keep an eye on it; as the liquid boils<br /> away, add enough fresh water to cover the bones.<br /> <br /> Meanwhile, slice the beef sirloin against the grain into paper-thin<br /> slices, roughly 2 by 2-inches in size. Slice the reserved short rib<br /> meat paper-thin. Set aside.<br /> <br /> In a small bowl, combine the scallions, coriander and half of the<br /> slice onions. Place the remaining sliced onions in a small bowl and<br /> stir in the hot chili sauce. Blend well.<br /> <br /> Soak the rice sticks in warm water for 30 minutes. Drain and set<br /> aside.<br /> <br /> When the broth is ready, remove and discard all of the bones. Strain<br /> the broth through a strainer or colander lined with a double layer of<br /> dampened cheesecloth into a clean pot. Add the fish sauce and bring<br /> the broth to a boil. Reduce the heat and keep the broth at a bare<br /> simmer. In another pot, bring 4 quarts of water to a boil. Drain the<br /> noodles, then drop them in the boiling water. Drain immediately.<br /> Divide the noodles among 4 large soup bowls. Top the noodles with<br /> the sliced meats. bring the broth to a rolling boil. Ladle the broth<br /> directly over the meat in each bowl (the boiling broth will cook the<br /> raw beef instantly). Garnish with the scallion mixture and freshly<br /> ground black pepper. Serve the onions in hot chili sauce and the<br /> accompaniments on the side. Each diner will add these ingredients as<br /> desired. Yield: 4 servings.<br />
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Per Serving (excluding unknown items): 1152 Calories; 74g Fat (56.1% calories
from fat); 92g Protein; 38g Carbohydrate; 15g Dietary Fiber; 289mg Cholesterol;
4504mg Sodium. Exchanges: 2 1/2 Grain(Starch); 12 Lean Meat; 7 Fat.<o:p></o:p></div>
don75ershttp://www.blogger.com/profile/02853174444461340488noreply@blogger.com1tag:blogger.com,1999:blog-2992581683260761366.post-9756723023441292182014-06-29T22:02:00.002-07:002014-06-29T22:02:33.125-07:00Sizzling Szechuan NoodlesMakes: 4<br />Prep Time: 10 MINUTES<br />Total Time: 20 MINUTES<br /><br /><div>
Sizzling Szechuan Noodles are ready in less than 30 minutes and feature a tasty combination of vegetables and a delicious Asian sweet chili, black bean and sesame seed oil sauce.</div>
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<a name='more'></a><br />Ingredients: <br /><br />· 1 lb. Chinese thin egg noodles <br /><br />· 2/3 cup chicken broth <br /><br />· 1/2 cup MAGGI TASTE OF ASIA Sweet Chili Sauce <br /><br />· 1/4 cup hot bean sauce or 2 to 3 tablespoons black bean sauce with garlic <br /><br />· 3 tablespoons MAGGI Seasoning Sauce, divided <br /><br />· 2 teaspoons sesame oil <br /><br />· 1 teaspoon Szechuan peppercorns, dried, roasted and ground or 1/2 to 3/4 teaspoon ground black pepper <br /><br />· 2 tablespoons vegetable oil <br /><br />· 1 cup fresh bean sprouts <br /><br />· 1/2 cup thinly sliced carrots <br /><br />· 1/2 cup matchstick-size strips radishes <br />Directions: PREPARE noodles according to package directions; set aside.<br /> <br /> COMBINE broth, sweet chili sauce, hot bean sauce, 2 tablespoons seasoning sauce, sesame oil and peppercorns in large bowl; set aside.<br /> <br /> HEAT vegetable oil in wok or large, deep skillet over medium-high heat. Add noodles, bean sprouts, carrots and chili sauce mixture. Bring to a boil, stirring constantly.<br /> <br /> STIR remaining 1 tablespoon seasoning sauce into noodles. Place on serving plate and sprinkle with radishes.don75ershttp://www.blogger.com/profile/02853174444461340488noreply@blogger.com0tag:blogger.com,1999:blog-2992581683260761366.post-19228429384653046282014-06-23T17:58:00.002-07:002014-06-23T17:58:28.536-07:00Asian Beef Kabobs
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Amount Measure Ingredient -- Preparation Method<br />
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1 pound beef top sirloin steak<br />
6 green onions -- cut into 1 1/2-inch<br />
1/4 cup packed brown sugar<br />
3 tablespoons dry sherry<br />
3 tablespoons soy sauce<br />
2 teaspoons dark sesame oil<br />
2 cloves garlic -- crushed<br />
1/2 teaspoon ground ginger<br />
16 bamboo skewers<br />
<br />
Trim all fat from steak. Cut steak crosswise into 1/4-inch thick strips.<br />
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Make marinade by combining brown sugar, sherry, soy sauce, sesame oil,<br />
garlic and ginger.<br />
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Place beef and half of the marinade mixture in sealable plastic bag,<br />
turning to coat. Close securely and marinade in refrigerator 20 minutes.<br />
Reserve remaining marinade.<br />
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Meanwhile, soak 16 bamboo skewers (6") in water 10 minutes.<br />
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Remove beef from marinade and discard marinade.<br />
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Alternately thread beef (weaving back and forth) and green onion onto<br />
skewers.<br />
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Place kabobs on rack in broiler pan so surface of kabobs is 3-4 inches<br />
from heat. Broil 5-6 minutes, turning once.<br />
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Brush kabobs with reserved marinade during last 2 minutes.<br />
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Per Serving (excluding unknown items): 408 Calories; 9g Fat (22.3% calories
from fat); 5g Protein; 68g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol;
3128mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Vegetable; 2 Fat; 3 1/2 Other
Carbohydrates.<o:p></o:p>don75ershttp://www.blogger.com/profile/02853174444461340488noreply@blogger.com0tag:blogger.com,1999:blog-2992581683260761366.post-27126784799048782242014-06-23T17:55:00.000-07:002014-06-23T17:55:26.644-07:00Black Thai Pork<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5LVrTLJkFO2Mhfy3QH0DpVPfqMx5k8oj3ty9FmFWI4ApaOJd7czYw5pIotWJASfRHTBHK-OGLjrWi4lIiEgWiHRGkr-JTnvN8qery6wyR2kd5rQiCwRSEgB21cdDLpvj8GGzl1O99VA/s1600/black_thai_pork_recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5LVrTLJkFO2Mhfy3QH0DpVPfqMx5k8oj3ty9FmFWI4ApaOJd7czYw5pIotWJASfRHTBHK-OGLjrWi4lIiEgWiHRGkr-JTnvN8qery6wyR2kd5rQiCwRSEgB21cdDLpvj8GGzl1O99VA/s1600/black_thai_pork_recipe.jpg" /></a></div>
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4 boneless pork chops, cut into stir-fry strips<br /> 1 cup salsa or picante sauce<br /> 1/2 cup peanut butter<br /> 2 tablespoons soy sauce<br /> 2 tablespoons balsamic vinegar<br /> 1 tablespoon molasses<br /> 1 tablespoon water<br /> 1 tablespoon chili powder<br /> 1/2 teaspoon ground ginger<br /> 1/2 teaspoon garlic salt<br /> 1/4 teaspoon pepper<br /> 1 tablespoon vegetable oil<br /> 1 tablespoon sesame seed, toasted if desired<br /> 2 tablespoons thinly sliced scallions<br /> 3 cups hot cooked cellophane noodles or rice<br /> <br /> For sauce, in a medium saucepan combine salsa, peanut butter, soy sauce, vinegar, molasses and water. Bring to boiling, stirring often. Keep warm.<br /> <br /> Meanwhile, in a plastic or paper bag combine chili powder, ginger, garlic salt and pepper. Add pork strips; shake until pork is coated with spice mixture.<br /> <br /> In a large skillet heat vegetable oil over medium-high heat; cook and stir pork strips for 2-3 minutes or until cooked through. Spoon the sauce onto individual plates. Arrange the pork strips on top of sauce. Sprinkle with sesame seed, then top with green onions.<br /> <br /> Serve with noodles or rice.don75ershttp://www.blogger.com/profile/02853174444461340488noreply@blogger.com0tag:blogger.com,1999:blog-2992581683260761366.post-41211058997290798372014-06-23T17:52:00.002-07:002014-06-23T17:52:24.109-07:00Suimono (Clear Japanese Soup)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn_PItoTSvqJufTZZ7hp6PiBRlO1ToxGTHBQwqsZ0y1h2KeiC12LpyzPPQa5ztx1pA2S9Oo6wHPlVIZBJbvGwHW1hKN1PP5VZIf8ZCz7fhyVr_s7gElEmKm1HNKCtvOEe6akqDNqxqUQ/s1600/a0001_010484.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn_PItoTSvqJufTZZ7hp6PiBRlO1ToxGTHBQwqsZ0y1h2KeiC12LpyzPPQa5ztx1pA2S9Oo6wHPlVIZBJbvGwHW1hKN1PP5VZIf8ZCz7fhyVr_s7gElEmKm1HNKCtvOEe6akqDNqxqUQ/s1600/a0001_010484.jpg" height="212" width="320" /></a></div>
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<span style="font-family: 'Microsoft Sans Serif', sans-serif; font-size: 13.5pt;">3 cups water<br />
1 tablespoon instant chicken bouillon<br />
1 teaspoon soy sauce<br />
Garnishes<br />
<br />
Heat water, bouillon and soy sauce to boiling, stirring occasionally. Serve in
small bowls; top with 1 to 3 garnishes.<br />
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For garnishes, use thinly sliced mushrooms, scallion strips, celery leaves,
thinly sliced lemon or lime, thinly sliced carrot, strips of lemon (without
pith) or lime peel (without pith).<o:p></o:p></span>don75ershttp://www.blogger.com/profile/02853174444461340488noreply@blogger.com0tag:blogger.com,1999:blog-2992581683260761366.post-9734530944684294392014-06-23T17:48:00.001-07:002014-06-23T17:48:51.278-07:00Hot and Sweet Shanghai Chicken<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR6n0mFjB6f_HARK-HMIXMrQ7RH4SyjtzrcBFWlugMzvAucUOYuCB4ueQ4lgpaeICppnZut36qGMtwfL7_0wqne5UZUDjw6X4MFg6jzGf-f2vs4tGfCpr8w2bRhWJQiQRiPfp5UwnMPQ/s1600/Sweet+and+sour+chicken+wings3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR6n0mFjB6f_HARK-HMIXMrQ7RH4SyjtzrcBFWlugMzvAucUOYuCB4ueQ4lgpaeICppnZut36qGMtwfL7_0wqne5UZUDjw6X4MFg6jzGf-f2vs4tGfCpr8w2bRhWJQiQRiPfp5UwnMPQ/s1600/Sweet+and+sour+chicken+wings3.jpg" height="213" width="320" /></a></div>
<br />Yields 4 servings<br /><a name='more'></a><br />Ingredients:<br /><br />Chicken:<br /> Cooking spray <br /> 1 pound boneless, skinless chicken breast or chicken breast tenders, <br /> with tendons removed, cut into 1/2-inch pieces <br /> 1 egg white <br /> 1 teaspoon cornstarch <br /> 1/2 teaspoon salt <br /> 1 to 2 dried red chile peppers <br /> 1 cup bamboo shoots, sliced <br /> 1 cup carrot slices or julienne strips microwaved or<br /> blanched for 1 minute <br /> 1/2 cup sliced water chestnuts <br /> 1 green or red bell pepper, sliced into thin strips <br /> 3/4 cup sugar peas, washed and trimmed<br /><br />Sauce: <br /> 2 tablespoons hoisin sauce* <br /> 2 teaspoons sugar <br /> 2 tablespoons sake* or dry sherry <br /> 1/2 tablespoon fresh ginger root, minced <br /> 1 teaspoon dark Oriental sesame oil<br /><br />*These items can be found at your local Oriental market and are available in the specialty food sections of most larger supermarkets.<br /><br />Method:<br /><br />1. Combine chicken, egg white, cornstarch and salt together well and set aside; prepare vegetables and set aside.<br /><br />2. Mix sauce ingredients together in a small bowl and set aside.<br /><br />3. Spray wok or large stick-resistant skillet with cooking spray and preheat over medium-high for 2 minutes. Stir-fry chili peppers until pungent and brown; add chicken mixture and stir-fry several minutes.<br /><br />4. Add vegetables to chicken, continuing to stir-fry another 60 seconds; add sauce and stir-fry all ingredients together for 2 more minutes.<br /><br /> <br /><br />5. Remove from heat and serve over rice or Sesame Noodles.don75ershttp://www.blogger.com/profile/02853174444461340488noreply@blogger.com0tag:blogger.com,1999:blog-2992581683260761366.post-75719953513754653812014-06-23T17:43:00.003-07:002014-06-23T17:43:53.398-07:00Sweet & Savory Pork with Vegetables<div class="separator" style="clear: both; text-align: center;">
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360
Calories per serving<br />
Total time 30 minutes<o:p></o:p></div>
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Makes 4 main-dish servings<o:p></o:p></div>
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1 cup long-grain white rice<o:p></o:p><br />
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2 Tbsp. Hoisin sauce<br />
1 Tbsp. Fresh lime juice<br />
2 Tbsp. Canola oil <br />
2 carrots, cut into matchsticks<br />
1 red bell pepper, cut into strips<br />
½ lb. Pork tenderloin, thinly sliced kosher salt and pepper<br />
1 cup bean sprouts (optional)<br />
2 green onions, thinly sliced on a diagonal<br />
<br />
Step 1: Cook rice according to package directions. In small bowl, whisk
together hoisin, lime juice and 1 tablespoon water; set aside.<br />
<br />
Step 2: In large skillet on medium, heat 1 tablespoon oil. Add carrots and bell
pepper. Cook 4 to 5 minutes, or until vegetables are just tender, tossing
frequently. <o:p></o:p></div>
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Transfer to bowl.<br />
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Step 3: Return skillet to stove-top and heat remaining 1 tablespoon oil over
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Season pork with 1/4 teaspoon kosher salt and ¼ teaspoon freshly
ground black pepper. Cook 3 to 4 minutes, or until browned, tossing
occasionally. Add hoisin mixture and cook 1 minute. <br />
<br />
Step 4: Return vegetables to skillet, add bean sprouts (if using) and cook,
tossing, about 2 minutes, or until heated through. <br />
Serve over rice and sprinkle with green onions.<o:p></o:p></span></div>
don75ershttp://www.blogger.com/profile/02853174444461340488noreply@blogger.com0tag:blogger.com,1999:blog-2992581683260761366.post-4015722222330339912014-03-10T01:03:00.001-07:002014-03-10T02:07:00.504-07:00Asian Marinade (for fish)<div>
Asian Marinade (for fish)<br />
Categories: Seafood, Seasoning<br />
Yield: 1 servings<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuwIF7GHCHpN6Nj4hThHgCIJsxRcW_RbNgMh1z5asWEEGq9gep-flNg-z3ekZttz4iGvAfez4SLmFrtUxLTGwd_RmBSlpQmtqMvqfKWkEJGV1EGM7X1rLU7B9SgPdr-8Avj2pcFr0S0A/s1600/tunamarinade-715379.jpg"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuwIF7GHCHpN6Nj4hThHgCIJsxRcW_RbNgMh1z5asWEEGq9gep-flNg-z3ekZttz4iGvAfez4SLmFrtUxLTGwd_RmBSlpQmtqMvqfKWkEJGV1EGM7X1rLU7B9SgPdr-8Avj2pcFr0S0A/s320/tunamarinade-715379.jpg" id="BLOGGER_PHOTO_ID_5989068248867390850" /></a><br />
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1/4 c Soy sauce or tamari<br />
2 tb Dark sesame oil<br />
2 tb Rice vinegar<br />
1 tb Minced garlic<br />
1 tb Minced ginger<br />
1 Scallion, sliced thin<br />
- (about 2 tb)<br />
Ground black pepper to taste<br />
<br />
Marinate fish for 30 minutes, turning after 15 minutes. Then grill for<br />
about 8 minutes.</div>
don75ershttp://www.blogger.com/profile/02853174444461340488noreply@blogger.com0