Asian EDIT
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Ethnic Recipes
Recipe: asian grilled quail
category: asian
id: 2286
title: asian grilled quail
recipe:
Asian Grilled Quail
1/4 cup hoisin sauce
2 tablespoons sesame seeds
3 tablespoons chile-garlic sauce
2 tablespoons dark sesame oil
3 tablespoons honey
1 teaspoon ground ginger
8 quail, dressed (or 4 Cornish hens)
1 (14 1/2 ounce) can chicken broth
2 teaspoons cornstarch
Sliced green onions (for garnish)
Combine first 6 ingredients in a shallow dish; add quail. Cover and chill 30 minutes, turning occasionally.
Remove quail from marinade, reserving marinade. Prepare fire by piling charcoal or lava rocks on one side of grill, leaving the other side empty. Place rack on grill. Arrange quail over empty side; grill, covered with grill lid, 30 minutes or until done (cooking time for hens will be about 45 to 50 minutes).
Pour reserved marinade into a small saucepan. Reserve 1/4 cup chicken broth and add remaining chicken broth to marinade. Bring mixture to a boil over medium-high heat; boil, stirring occasionally, for 5 minutes.
Whisk together cornstarch and reserved chicken broth until smooth. Whisk into marinade mixture; boil, whisking constantly, for one minute.
Serve with quail; garnish as desired.
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Recipe: banana rolls
category: asian
id: 2293
title: banana rolls
recipe:
Banana Rolls
2 bananas
1 can Jack Fruit*
1/4 to 1/2 cup granulated sugar
1 package very thin (large) egg roll wrappers
(approximately 20)*
3 tablespoons oil
Cut bananas in small 6 to 9-inch strips.
Separate Jack Fruit into small strips.
Separate egg roll wrappers.
Place 1 banana strip and equal amount of Jack Fruit on each wrapper. Sprinkle with sugar and roll up. Seal with cornstarch and water paste (optional). Pan fry in oil until golden in color.
* Jack fruit and egg roll wrappers can be purchased at any Asian market.
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Recipe: bulkoki
category: asian
id: 2296
title: bulkoki
recipe:
Bulkoki (Traditional Korean Roast Beef)
1 (1 1/2 pound) rib eye beef, thinly sliced
2 tablespoons garlic, crushed
2 tablespoons sesame oil
1/2 cup soy sauce
3 tablespoons granulated sugar
2 medium onions, sliced
3 medium carrots, sliced
5 large fresh mushrooms, sliced
1 medium green bell pepper, sliced
3 kiwi fruit, crushed
1 tablespoon sesame seeds
In a large deep skillet over medium heat, saut? garlic in sesame oil for a few minutes and add the thin slices of beef, browning briefly.
Combine soy sauce and sugar in a mixing bowl, stirring to slightly dissolve the sugar. Add to the skillet and continue to cook.
Reduce heat slightly and add sliced onions, carrots, mushrooms, green pepper and kiwi fruit; continue to cook, stirring occasionally. Cover and continue to cook to desired degree of doneness.
Just prior to serving, add sesame seeds and serve.
This is best served with plain rice.
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Recipe: asian honey-tea grilled shrimp
category: asian
id: 2297
title: asian honey-tea grilled shrimp
recipe:
Asian Honey-Tea Grilled Shrimp
1 1/2 pounds medium shrimp, peeled, de-veined
Salt
2 scallions, thinly sliced
1 cup brewed double-strength orange spice tea, cooled
1/4 cup honey
1/4 cup rice vinegar
1/4 cup soy sauce
1 tablespoon peeled, finely chopped fresh ginger
1/2 teaspoon freshly ground black pepper
In a plastic bag, combine tea, honey, vinegar, soy sauce, ginger and pepper, to make marinade. Remove 1/2 cup marinade; set aside for dipping sauce. Add shrimp to marinade remaining in plastic bag, turning to coat. Close bag securely and marinate in refrigerator 30 minutes or up to 12 hours.
Remove shrimp from marinade; discard marinade. Thread shrimp onto 8 skewers, dividing evenly. Grill over medium hot coals 4 to 6 minutes or until shrimp turn pink and are just firm to the touch, turning once. Season with salt, to taste.
Meanwhile, prepare dipping sauce by placing reserved 1/2 cup marinade in small saucepan. Bring to a boil over medium-high heat. Boil 3 to 5 minutes or until slightly reduced. Stir in green onions.
Makes 4 servings.
Per serving: 202 cal., 35 g pro., 7 g carbo., 3 g fat; 259 mg chol., 511 mg sodium
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Recipe: burmese curried pork
category: asian
id: 2298
title: burmese curried pork
recipe:
Burmese Curried Pork (Weta Hin)
1 (2 pound) boneless pork shoulder
1 large onion, finely chopped
5 cloves garlic, finely chopped
1 tablespoon finely chopped gingerroot
1 teaspoon ground turmeric
1/2 teaspoon crushed red pepper
2 tablespoons vegetable oil
1 teaspoon sesame oil
1 (16 ounce) can whole tomatoes, drained
1 stalk fresh lemon grass, finely chopped
1 tablespoon fish sauce
Hot cooked rice
Trim fat from pork; cut pork into 2-inch cubes. Place onion, garlic, gingerroot, turmeric and red pepper in blender container. Cover and blend on medium-high speed, stopping blender frequently to scrape sides, until smooth, about 1 minute. Heat oils in Dutch oven over medium heat until hot. Gradually and carefully pour vegetable mixture into oil. Heat to boiling; reduce heat. Cover and simmer, stirring, occasionally, 15 minutes.
Add pork, tomatoes, lemon grass and fish sauce; break up tomatoes with fork. Heat to boiling; reduce heat. Cover and simmer until pork is tender, about 1 1/2 hours.
Serve over rice. Garnish with snipped fresh cilantro if desired.
Yields 4 servings.
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Recipe: asian dipping sauce
category: asian
id: 2303
title: asian dipping sauce
recipe:
Asian Dipping Sauce
Posted by Tiffany at recipegoldmine.com 2/6/2002 9:30 am
1/4 cup finely minced garlic
1/2 cup bottle fish sauce
1/3 cup freshly squeezed lime juice
1 tablespoon granulated sugar
1 teaspoon chili oil
Mix the garlic, fish sauce, lime juice and sugar; stir until sugar is dissolved. Stir in chili oil. Let sit for an hour.
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Recipe: banana fritters
category: asian
id: 2311
title: banana fritters
recipe:
Banana Fritters
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup water
4 firm bananas
3 cups vegetable oil
Vanilla ice cream (optional)
Combine 1 cup of the flour, the baking powder, baking soda and salt in large bowl. Gradually blend in water, beating with a whisk until smooth. Peel bananas. Cut each banana crosswise into 3 pieces, making a total of 12 pieces. Coat bananas lightly with remaining 1/2 cup flour.
Heat oil in wok over medium high heat until oil reaches 375 degrees F. Dip banana pieces in batter, coating completely. Cook 4 to 6 banana pieces at a time in the oil until golden, 3 to 5 minutes. Drain on absorbent paper.
Serve with ice cream, if desired.
Makes about 4 servings.
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