asian recipes made easy

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  • 7/28/2019 Asian Recipes Made Easy

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    Asian Recipes Made Easy

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    Ingredients:8 chicken pieces2 lemons1/4 cup soy sauce1/4 cup brown sugar3 garlic cloves crushed1 1/2 tsp cornfloursteamed broccolini, steamed rice, 2 green onions sliced diagonally, to serveMethods:Using kitchen scissors, trim excess skin and fat from chicken pieces. Pat dry with paper towel. Cut drumsticks from thighs, then cut thighs in half. Finely grate rinds of lemons and set zest aside. Remove white pith from lemons and slice. Set aside.In a bowl, combine lemon zest, soy sauce, brown sugar and garlic. Brush over chicken and place, skin side up in a large baking dish. Scatter with lemon slices. Chill, covered for 3 hours or overnight.Preheat oven to moderate 180C.Sprinkle chicken skin with salt. Bake for 40 mins, basting 2-3 times. Transfer to a plate. Increase oven to hot, 200C. Strain pan juices into a small saucepan. Return chicken to baking dish. Bake chicken for 10-15 mins, until skin is crisp.Meanwhile, remove excess fat from surface of pan juices with a spoon. Blend cornflour with a little water, then whisk into pan juices. Bring to the boil and simmer for 5-10 mins, until thickened. Serve chicken on a bed of steamed rice with sauce, broccolini and onion.

    Lemon Soy Chicken

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    INGREDIENTS:3/4 pound flank steak, thinly sliced against the grain3/4 pound broccoli florets2 tablespoons peanut, grapeseed or vegetable oil2 cloves garlic, finely minced1 teaspoon cornstarch, dissolved in 1 tablespoon waterFor the Marinade:1 teaspoon soy sauce1 teaspoon Chinese rice wine (or dry sherry)1/2 teaspoon cornstarch1/8 teaspoon freshly ground black pepperFor the Sauce:2 tablespoons oyster sauce1 teaspoon Chinese rice wine (or dry sherry)1 tablespoon light soy sauce1/4 cup chicken broth1/4 teaspoon toasted sesame oilSugar to taste

    METHOD:Marinate the Beef: Stir together the beef marinade ingredients in a medium bowl. Add in the slices of beef and stir until well coated. Set aside at room temperature for at least 10 minutes. Make the Sauce: Stir together the sauce ingredients in a small bowl until well combined. Set asidBlanch the Broccoli: Cook the broccoli florets in a large pot of well-salted boiling water for 1 to 2 minutes or until crisp-tender. Using a slotted spoon, remove the broccoli from the boiling water and shock the florets immediately in ice water to stop the cooking process. Drain well, dry and set aside.

    Make the Broccoli Beef: Heat the 2 tablespoons of oil in a large skillet or wok over set over high heat until shimmering and just starting to smoke. Add marinated beef to the pan in a single layer, making sure that each pieces lays flat against the bottom for maximum surface contact. Let the beef fry forminutes without turning or flipping. Turn the beef over, add the garlic to the pan and allow to fry for another 30 seconds or until no longer pink.Stir the contents of the pan and pour in the sauce, add the blanched broccoli and bring to a boil. Add the dissolved cornstarch liquid and simmer until slthickened, about 30 more seconds. Take the pan off the heat, swirl in the sesame oil and serve immediately.

    Beef With Broccoli

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    Ingredients:750 gram lean beef fillet1 1/2 tablespoons fish sauce1 1/2 tablespoons soy sauce1 1/2 teaspoons sugar6 garlic cloves - crushed1/4 cup vegetable oil2 teaspoons rice vinegar2 teaspoons lime juice3/4 teaspoons ground black pepper1/2 teaspoons saltMethods:Cut the beef fillet into cubes and place in a bowl.Combine the fish sauce,sugar,garlic,1teaspoon oil,black pepper and salt.Pour over the meat and toss together so that the meat is well coated and refrigerate for 1hour. Heat a wok over high heat and add 2 tablespoon of the oil. Stir fry the beef quickly acook for about 3 - 4 minutes for medium rare. Put the lime juice,rice vinegar,and soy saucRemove from the wok and serve immediately with steamed rice.

    Shaking Beef Dish

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    Ingredients:2 duck legsMarinade:4 tbsp oyster sauce4 tbsp rice wine2 tbsp rice wine vinegar6 tbsp soy sauce2 red chillies, chopped+ 1 tbsp honey for sauceServe with:2 large potatoes, diced2 baby gem lettucefresh coriander leavesMethod:Combine the ingredients for the marinade and rub into the duck legs, massaging the duck leg as you do. Cover and refrigerafor 2 hours > overnight, depending on how much time you have. Preheat your oven to 200 deg C.Remove the legs from the marinade, wiping off excess. Save the remaining marinade for the sauce.Place the duck legs skin side down in a frying pan and cook over a low heat, slowly rendering out the fat and slightly crispinthe skin. Turn over and cook the flesh side for a further couple of minutes.Remove the duck legs from the pan and add the potatoes to the pan. Toss in the rendered duck fat (which will have somemarinade in) and place in an oven proof dish that will accommodate the duck legs and potatoes in a single layer. Roast for 4minutes, skin side up, moving the potatoes around about half way through so that they crisp all over. When the duck is almodone, add the honey to the leftover marinade and bring to the boil. Taste and add more honey if appropriate.Gently braise the gem lettuce in some light oil for a couple of minutes until wilted.Serve the duck legs on a bed of potatoes and gem lettuce with a sprinkling of coriander leaves and a drizzle of sauce.

    Roast Duck Leg

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    INGREDIENTS:12 leaves lettuce (iceberg, romaine, Boston or green leaf)1 tablespoon vegetable oil1 red bell pepper, seeded and diced1 yellow onion, diced1 lb. ground beef1/4 tsp. each salt and pepper2 garlic cloves, minced1 tablespoon soy sauce1/4 cup hoisin sauce1-2 Tbsp. chili sauce (such as Sambal Oelek*)1 teaspoon ground ginger1 tablespoon rice wine vinegar4 green onions, choppedDIRECTIONS:Gently rinse lettuce leaves and pat dry, careful not to tear them. Set aside.In a large nonstick skillet, heat oil over high heat. Add bell pepper and onion, cook 3 minutes. Add ground beef and cook 5 minutes, brea

    up with a wooden spoon. Drain grease and return pan to stovetop; reduce heat to medium. Season with salt and pepper.Stir in garlic, soy sauce, hoisin and chili sauces, ginger, rice vinegar and honey. Cook until sauce has thickened, 3-4 minutes. Stir in gre

    onions. Spoon meat mixture into a medium bowl and place on a large serving platter. Arrange lettuce leaves around the bowl and serve

    Asian Beef Lettuce Wrap

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    INGREDIENTS:4 oz uncooked angel hair pasta (capellini), broken in half8 oz fresh sugar snap peas

    5 teaspoons vegetable oil1 lb boneless beef sirloin steak, cut into 1/4-inch strips1 medium carrot, thinly sliced (1/2 cup)1/2 cup teriyaki baste and glaze (from 12-oz bottle)4 medium green onions with tops, sliced (1/4 cup)1/2 cup honey-roasted peanuts, chopped

    Methods:Cook pasta as directed on package. Meanwhile, snip off stem ends of sugar snap peas and remove strings

    desired. Drain pasta; cover to keep warm.

    In 12-inch nonstick skillet, heat 3 teaspoons of the oil over medium-high heat. Stir-fry beef in oil about 2

    minutes, until no longer pink. Remove from skillet; keep warm.In same skillet, heat remaining 2 teaspoons oil over medium-high heat. Stir-fry peas and carrot in oil abo

    to 4 minutes, until crisp-tender. Stir in pasta, beef and teriyaki baste and glaze; toss until well blended. S

    in bowls; sprinkle with onions and peanuts.

    Asian Beef Noodle Bowls

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    INGREDIENTS:1 Dungeness Crab (about 2 lb size)1 sprig of coriander (chopped for garnishing only)1 tablespoon of sugar2 tablespoons of tamarind juiceSalt to taste2 tablespoons of cooking oil1/4 cup of waterSPICE PASTE:8 dried red chilies (soaked in hot water and deseeded)1 tablespoon of taucheo (soy bean paste/sauce)3 cloves of garlic1 inch of fresh gingerTAMARIND JUICE:5 seeds of tamarindWater

    METHOD:Clean the crab and chop it into pieces. Save the green and juicy stuff inside the shell and set aside.Pound the spice paste with a mortar and pestle or grind them using a food processor. Make sure that the spice paste is finel

    blended or pounded.Soak the tamarind seeds in some warm water for 15 minutes. Extract the juice and discard the seeds.

    Heat up your wok and add cooking oil.Stir fry the spice paste until fragant and spicy.

    Add the crab and 1/4 cup of water and do a quick stir. Cover the wok with its cover for 3 minutes.Add the green and juicy stuff from the shell and stir well.Add in sugar, tamarind juice, a little salt to taste and continue stirring for about 2 minutes or until all crab pieces turned re

    Dish up, garnish with chopped scallions and serve hot.

    Spicy Crab Dish