Recipes+-+Asia

Tori (Chicken) Teriyaki
 * Daniel's Recipe - Japan

Ingredients** 6 whole chicken breasts with skin 3 cups teriyaki sauce 1/4 cup teriyaki glaze 4 tbp powdered mustard 12 springs of fresh parsley

1cup mirin 1cup japanese all purpose soy sauce 1cup chicken stock Preparation: warm the mirin in saucepan over moderate heat. Off the heat ignite the mirin with a match, and shake the pan back and forth until the flame dies out. Then stir in the soy sauce and chicken stock, and bring to a boil. Pour the sauce into a bowl and cool to room temperature
 * Teriyaki sauce**

1/4cup teriyaki sauce 1T sugar 2tsp corn starch mixed with 1T water Preparation: combine 1/4 cup of teriyaki sauce and 1 T of sugar in saucepan. Bring almost to a boil over moderate heat, then reduce the heat to low. Stir the combined cornstarch and water into the sauce. Cook, stirring constantly, until it thickens to a clear syrupy glaze. Immediately pour into dish and set aside.
 * Teriyaki glaze**

Preheat broiler. Dip the chicken breast into the teriyaki sauce, coating them well, and broil skin die up 3 inches from the heat for 2 to 3minutes, or until golden brown. Dip the breasts into the sauce angain and broil on the ohter sider for 2 to 3 minutes. Dip a third time into the sauce and broil - skin side up- another 3 to 4 min. The finished chicken should be a rich golden brown To serve: cut the chicken into 2 inch pieces and arrange on individual serving plates. Pour the teriyaki glaze evenly over each portion and garnish the sides of the plate with a dab of mustard and sprig of parsley.
 * Instructions**

=Jay's recipe from Bangladesh Prawn Curry=

Ingredients

 * 1 lb prawns
 * 5 green chilies, chopped
 * 2 onions, chopped
 * 1 small bunch spring onion leaves, cilantro leaves
 * 2 tsp ginger-garlic paste
 * 2 tomatoes, chopped
 * 2 tsp chili powder
 * 1 tsp turmeric
 * 4 tbsp oil
 * 2 tsp garam masala
 * Salt to taste

Directions

 * Clean the prawns in salt water to avoid the smell of the prawns (if it bothers you..) Heat oil in a pan. Add green chilies, onions and fry until brown. Add ginger-garlic paste, spring onion leaves, cilantro and fry for some more minutes. Then add tomatoes, prawns and cook until they are done. Add salt, chili powder, garam masala and fry for 5 minutes. Garnish with cilantro leaves.**

Vietnam Esther's Recipe Chicken Salad (book) Cook 1lb. chicken pieces (500g) (or use leftover chicken from Vietnamese Chicken Soup) Place in serving bowl; 3-4c. cabbage, chopped in thin slices (750-1000ml) Add: 1 t. salt (5ml) Rub salt in cabbage and let stand a few minutes. Add: 11/2 T. vinegar (20 ml) 1 T sugar (15ml) 3 green onions, chopped 3 springs cilantro or fresh parsley, finely chopped 1/2 c. peanuts, coarsely chopped (125 ml) optional black and ground red pepper to taste Mix and serve

Rachel’s Recipe from Malaysia (book) __Fresh mint Sambal__ Very similar to the fresh, vitamin-rich, Indian chutneys, this may be served with most curries as a condiment. It goes particularly well with Curry Puffs. This chutney may be frozen and then defrosted, though it will suffer a bit in quality. Ingredients (It makes about 250 mL/ 8 FL OZ/ 1 cup) Bunch of fresh mint (60 g/ 2 oz after trimming) 1-3 fresh, hot green chilies, coarsely chopped 1 cm/ ½ inch piece of fresh ginger, peeled and coarsely chopped 1 small onion (60 g/ 2 oz), peeled and coarsely chopped 4 tablespoons fresh lime or lemon juice ½ teaspoon salt, or to taste Instructions Combine all the ingredients in the container of an electric blender and blend them to a paste. You may have to push them down with a rubber spatula a few times.

Kenny's recipe from SOuth KOREA KIMBAP (recipe from book) Kimbap is like the Korean version of a sandwich- you can change the filling to fit any diet, palate, or occasion.

Ingredients:

 * Dried seaweed (nori)- 4 sheets
 * 2 cups cooked rice
 * 2 tsp sesame oil
 * 2 tsp salt
 * TRADITIONAL FILLINGS
 * 1 carrot, julienned
 * cucumber, cut into long strips
 * 2 eggs
 * beef (bulgogi)
 * 1/2 pound of spinach, parboiled
 * pickled radish, cut into strips
 * imitation crab (optional)
 * fishcake (optional)
 * ALTERNATE POPULAR FILLING SUGGESTIONS:
 * smoked salmon and cream cheese
 * kimchi and cheese
 * spam, mayo, and veggies
 * ham and cheese
 * tuna salad with romaine lettuce and cheese
 * fresh or seasoned vegetables for vegetarians

Preparation:

 * 1) When rice is almost cooled, mix with sesame oil and salt.


 * 1) Stir fry carrots briefly with a dash of salt.


 * 1) Stir fry cucumber with a dash of salt.


 * 1) Whisk eggs until evenly yellow and fry into flat omelet.


 * 1) Cut cooked egg into long strips.


 * 1) Cook bulgogi according to recipe directions.


 * 1) Using a bamboo sushi roller or a piece of tin foil, lay the dried seaweed shiny side down.


 * 1) Spread about ½ cup of rice onto 2/3 of the seaweed, leaving the top 1/3 bare (if you moisten your fingers or a spoon to pat down the rice, you'll get less of a sticky mess).


 * 1) Lay the first ingredient down around 1/3 of the way up from the bottom of the seaweed.


 * 1) Lay the other fillings down on top.


 * 1) Roll from the bottom (as if you're rolling a sleeping bag), pressing down to make the fillings stay in.


 * 1) As you continue to roll, pull the whole thing down towards the end of the bamboo mat.


 * 1) Spread a tiny dab of water along the top seam to hold the roll together.


 * 1) Set aside and continue with other seaweed sheets.

Jiho Kim's India recipe (book) Zeera pani serves 4
 * 1) Cut each roll into 7-8 pieces.

100g tamarind 600ml print water 2 teaspoons cumin seeds 1 teaspoon paprika 4 teaspoons salt 2 teaspoons sugar 2 pints water juice of 1/2 lemon

soak the tamarind overnight in the water. strain and add the remaining ingredients and the lemon juice. mix well and refrigerate for 2 hours. to fill gol guppas make a small hole in the top of each one with a finger and arrange on a dish. pour the zeera pani into each and serve immediately.

**Couscous With Beef Goulash (Israel) - Peace Cho**
Ingredients == Directions Saute onions & scallions in 1/2 stick of margarine. In bottom of steamer. add tomato paste, salt, pepper, cayenne, paprika, and a little water. dice potatoes. Add chickpeas, potatoes and meat to bottom half of steamer, cover with water and place on top part of steamer. Moisten couscous with water, place in upper portion of steamer. When steam begins to rise from coucous, add rest of margarine, cover cook 15 minutes. Transfer couscous to bowl, add 1 cup water, crumble by hand. replace in steamer, cook for 30 more minutes. add another cup water, crumble, replace in steamer. Cook until tender, meat will be done at same time. ==
 * 1/2 Cup Chickpeas
 * 1/4 Teaspoon Baking Soda
 * 1 Large Onion -- chopped
 * 2 Scallions -- chopped
 * 1 1/2 Sticks Margarine
 * 1 Tablespoon Tomato Paste
 * 1 Teaspoon Salt
 * 1/4 Teaspoon Black Pepper
 * 1 Pinch Cayenne
 * 1 Teaspoon Paprika
 * 6 Potatoes -- peeled
 * 1 Pound Beef -- cut into strips
 * 1 Pound Coucous
 * 2 Cups Water

Toffee Apples
(Johanna's Recipe)

Ingredients 4 large, firm eating apples, peeled and cored 4 tablespoons plain flour 1 tablespoons cornflour 2 egg whites 1 3/4 pints of oil for deep frying 3/4 two times sugar 2 tablespoons water 1 tablespoons of lard 1 tablespoons of sesame seeds

Methods Cut each apple into eight pieces. Sprinkle the pieces with a little flour. Mix the remaining flour with the cornflour and egg whites to make a battar. Heat the oil in a work or saucepan, coat each piece of apple with batter, and deep-fry for about 3 minutes or little longer till it golden. Remove the apple pieces with a perforated spoon and drain them throughly Place the sugar and water in a saucepan and stir over a gentle heat. Add the lard, increase the heat and continue stirring until the sugar has caramelized. Add the apple pieces, stir, and add the sesame seeds. Serve as soon as they are well blended. Place a bowl of cold water on table and dip each piece of apple into it to harden the toffee before eating

Steamed Cake
Gina's Recipe

Ingredients: 2/3 cup flour 1 tsp baking powder 5 egg whites 1 cup sugar 1 angelica or sugared lemon rind 1/2 cup raisins powdered sugar for frosting Lard

Method: 1. Mix flour with baking powder and sift. 2. Stiffly beat egg whites while gradually adding 1 cup sugar. 3. Slice the angelica or sugared lemon rind. 4. Mix the flour with the angelica and raisins and then with the beaten egg whites. Grease a cake pan with lard. Pour the mixture into the pan, and steam over high heat for 15-20minutes. 5. Cut the cake into the desired sizes and sprinkle with powdered sugar.

POTATO CURRY BOOK RECIPE (JOSH)
1-2 large onions, finely sliced 1 medium onion chopped 2-4 garlic cloves crushed 2 large tomatoes chopped 3/4 tsp garam masala 3/4 tsp ground turmeric 1/2 tsp salt 2 fresh green chilies chopped 2 T fresh parsley, chopped 1 T lemon juice 4 potatoes cubed few T water

Directions Saute 1 T oil with meduim onion and garlic cloves add other indredience and stir fry until tomatoes are very soft Then add lemon potatoes and water and let simmer slowly until sauce thickens. Garnish with onions and serve with rice

Ingredients

 * 1 (.25 ounce) package active dry yeast
 * 1 cup warm water
 * 1/4 cup white sugar
 * 3 tablespoons milk
 * 1 egg, beaten
 * 2 teaspoons salt
 * 4 1/2 cups bread flour
 * 2 teaspoons minced garlic (optional)
 * 1/4 cup butter, melted

Directions
Type your recipes from Asia here. Post by Friday May 14. http://www.iranchamber.com/recipes/soup/aashe_sholeh_qalamkar.php = Amok Fish =
 * 1) In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
 * 2) Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
 * 3) During the second rising, preheat grill to high heat.
 * 4) At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.
 * ben's recipe from Cambodia**
 * A Cambodian dish of curried monkfish or codfish gently seasoned with coconut milk, turmeric, paprica, ginger, garlic, chili and fish sauce. The pale yellow curried fish sits prettily in a lettuce leaf.**

Ingredients

 * 1 pound monkfish or cod fillets
 * Salt and freshly ground black pepper
 * 1/4 cup coconut milk
 * 1/4 teaspoon turmeric
 * 1/4 teaspoon paprika
 * 1/4 teaspoon curry powder, optional
 * 2 teaspoons minced fresh ginger
 * 2 cloves garlic, peeled and minced
 * 2 tablespoons thinly sliced fresh Thai chili pepper, seeds included
 * 2 teaspoons Southeast Asian fish sauce
 * 2 tablespoons canola oil
 * 1/2 cup thinly sliced onion
 * 12 baby bibb lettuce leaves
 * 1 tablespoon shredded fresh kaffir lime leaves, if desired.

Directions
1. Cut fish into 1/2-inch chunks. Season to taste with salt and pepper; set aside. 2. In a medium bowl, combine coconut milk, turmeric, paprika, curry powder, ginger, garlic, chili pepper and fish sauce. Mix well. Add fish pieces, and toss until well coated. Let marinate 15 minutes. 3. Place a large skillet over medium-high heat. Heat oil, and add onions. Saute onions until translucent, about 5 minutes. Add fish mixture, and saute until fish is opaque, about 3 minutes. Remove from heat, and allow to cool to room temperature. 4. Spoon into lettuce cups, and place three cups on each of 4 plates. Garnish with kaffir lime leaves, and serve. http://asiarecipe.com/cammain.html#amok Author : Reynaldo Alejandro**
 * ben's recipe from Cambodia (library book)

__**Wrapped banana's**__
3 cup's glutinous rice water 18-ounce can coconut milk 1/4 teaspoon salt 20 6-inch squares aluminum foil(or 20 banana leaves) 8 ripe banana's, each peeled and sliced lengthwise and crosswise to produce 4 finger-size pieces 3 tablespoons sesame seeds 2 cups coconut, grated

//**Instructions**//
2. Add coconut milk and salt 3. On each piece of foil or banana leaf, place 2 teaspoons of rice and coconut milk mixture. top with banana finger and cover with another 2 teaspoons rice and coconut milk mixture 4. fold each into an oblong package and steam on rack in steamer 1 hour 5. Toast sesame seeds in skillet 3 minutes. Cool and crush lightly 6. Unwrap each package and sprinkle with sesame seeds and grated coconut. Serve hot!!!
 * 1.** soak glutinous rice in water overnight. Drain and transfer to a mixing bowl

Lisa's cookbook recipe from Indonesia from( library)

** Braised Chicken Drumsticks **
Ingredients: 2 cloves garlic, chopped 1 small onion, chopped 1-2 chilies,seeded and chopped ¼ teaspoon ground cumin ¼ teaspoon ground turmeric ¼ teaspoon ground coriander ¼ five spice powder

1 teaspoon shrimp paste 6 chicken drumsticks 2 tablespoons oil ½ cup well-flavored chicken stock ½ cup coconut milk 1 tablespoon chopped fresh coriander Procedure; Process the garlic, onion, chilies, cumin, coriander, turmeric, five spice powder and shrimp paste until a paste consistency. . Remove the skin and any fat from the chicken. Heat the oil in a large frying pan, add the chicken and cook until browned all over then remove from the wok. Add the paste to the wok and cook gently for 1minute. Add the chicken, stock and coconut milk. Cover the pan and simmer for about 30 minutes or until the chicken is cooked through, stirring and turning the chicken occasionally. Sprinkle with the coriander and serve with rice or noodles.

Lauren Cleope's Recipe:

Ingredients:

 * 8 oz. Thai rice noodles (or enough for 2 people), linguini-width, available at Asian/Chinese stores
 * 1 to 1 1/2 cups raw chicken breast or thigh meat, sliced
 * Marinade for Chicken: 1 tsp. cornstarch dissolved in 3 Tbsp. soy sauce
 * 4 cloves garlic, minced
 * optional: 1-2 fresh red chilies, minced
 * 3 cups fresh bean sprouts
 * 3 spring (green) onions, sliced
 * approx. 1 cup fresh coriander/cilantro
 * 1/3 cup crushed or roughly chopped peanuts (or other nuts, such as cashews)
 * 1/4 cup chicken stock
 * 1/8 tsp. ground white pepper
 * PAD THAI SAUCE:
 * 3/4 Tbsp. tamarind paste dissolved in 1/4 cup warm water (look for tamarind at Asian/Chinese or Indian food stores)
 * 2+1/2 Tbsp. fish sauce
 * 1-3 tsp. chili sauce (or substitu 1/2 tsp. or more dried crushed chili (depending how spicy you want it)
 * <span style="font-family: 'Times New Roman',Times,serif;">3 Tbsp. brown sugar
 * <span style="font-family: 'Times New Roman',Times,serif;">OTHER: oil for stir-frying, and wedges of lime for serving

<span style="font-family: 'Times New Roman',Times,serif;">Preparation:

 * 1) <span style="font-family: 'Times New Roman',Times,serif;">Bring a large pot of pot to a boil and remove from heat. Dunk in your rice noodles. Allow noodles to soak while you prepare the other ingredients. Note that you will be frying the noodles later, so you don't want to over-soften them now. Noodles are ready to be drained when they are **soft enough to be eaten, but are still firm and a little "crunchy".** Drain and rinse with cold water. Set aside.
 * 2) <span style="font-family: 'Times New Roman',Times,serif;">Make the Pad Thai Sauce by combining the sauce ingredients together in a cup. Stir well to dissolve the tamarind paste and brown sugar. Set aside. **Note: this may seem like a lot of sugar, but you need it to balance out the sourness of the tamarind** - this balance is what makes Pad Thai taste so amazing!
 * 3) <span style="font-family: 'Times New Roman',Times,serif;">Place chicken slices in a small bowl. Pour the marinade (2 tsp. cornstarch dissolved in 2 Tbsp. soy sauce) over the chicken. Stir well and set aside.
 * 4) <span style="font-family: 'Times New Roman',Times,serif;">Warm up a wok or large frying pan over medium-high heat. Add 1-2 Tbsp. oil plus garlic (and minced chili, if using). Stir-fry until fragrant (30 seconds).
 * 5) <span style="font-family: 'Times New Roman',Times,serif;">Add chicken (together with the marinade). Stir-fry 30 seconds to 1 minute. When wok/pan becomes dry, add a little chicken stock (1-2 Tbsp. at a time), enough to keep the chicken frying nicely. Continue stir-frying in this way until the chicken is cooked (5-8 minutes).
 * 6) <span style="font-family: 'Times New Roman',Times,serif;">Add the noodles, and pour the Pad Thai sauce over. Using two spatulas, wooden spoons, or other utensils, immediately stir-fry the noodles. **Use a gentle "lift and turn" method** (like tossing a salad) to prevent noodles from breaking.
 * 7) <span style="font-family: 'Times New Roman',Times,serif;">Stir-fry in this way 1-2 minutes. If you find your wok/frying pan too dry, push noodles aside and add a little more oil to the bottom (but no more broth, or the noodles will become soggy).
 * 8) <span style="font-family: 'Times New Roman',Times,serif;">Add the bean sprouts and sprinkle over the pepper. Continue "tossing" 1 more minute, or until noodles are cooked. **Noodles are done to perfection when they are no longer "hard" or crunchy, but chewy-sticky wonderful!**
 * 9) <span style="font-family: 'Times New Roman',Times,serif;">Taste-test for seasoning, adding more fish sauce until desired flavor is reached (I usually add at least 1 more Tbsp. fish sauce). Toss well to incorporate.
 * 10) <span style="font-family: 'Times New Roman',Times,serif;">Lift noodles onto a serving plate. Top with generous amounts of fresh coriander, spring onion, and crushed/chopped nuts. Add fresh lime wedges (lime is great squeezed overtop), and if desired, serve with Nam Prik Pao Chili Sauce (homemade recipe) on the side. ENJOY!

Campbell's Rice Balls recipe 1 1/3 cups
 * 1 1/4 cups

2 teaspoons 50g 2 tablespoons 2 || Short-grain rice Water Black sesame seeds Smoked salmon, chopped

Finely chopped pickled ginger Finely chopped onions ||
 * **Method :** * Wash the rice thoroughly in a sieve under running water until the water runs clear.
 * Place the rice in a heavy-based pan with the water and bring it to the boil.

__JULIE Singapore Fish__ prep time=25 mins cooking time=10 mins serves=6 the cuisine of Singapore was much influenced by that of China. In turn, the Chinese brought ingredients like curry powder into their own cuisine.
 * Reduce <span class="IL_AD">the heat to very low, cover and cook for 15 minutes.
 * Remove the pan from heat and stand, with the lid on <span class="IL_AD">for 20 minutes.
 * Dry-roast the sesame seeds in a frying pan over low heat, constantly shaking the pan, for 1 to 2 minutes, or until the seeds begin to pop.
 * Combine the salmon, ginger and spring onion in a small bowl. Using wet hands, form 1/3 cup rice into a ball; push 2 teaspoons of the salmon mixture into the center of the rice and reform the ball around it.
 * Repeat with the remaining rice and salmon, keeping your hands wet to prevent the rice from becoming sticky.
 * Arrange the balls on a serving platter and sprinkle with the sesame seeds. ||

__ingredients 1 pound white fish fillets 1 egg white 1 tbsp corn flour 2 tbsp white wine salt and pepper oil for frying 1 large onion cut into 1/2 inch thick wedges 1 tbsp mild curry powder 1 small can pineapple pieces, drained and juice reserved, or 1/2 fresh pineapple peeled and cubed 1 small can mandarin orange segments, drained and juice reserved 1 small can sliced water chestnuts, drained 1 tbsp cornflour mixed with juice of 1 lime__ 2 tsps sugar (optional) pinch salt and pepper

Starting at the tail end of the fillets, skin them using a sharp knife. Slide the knife back and forth along the length of each fillet, pushing the fish flesh along as you go. Cut the fish into even sized pieces, about 1 inches square. Mix together the egg white, cornflour, wine, salt and pepper .Place the fish in the mixture and leave to stand while heating the oil. While the oil is hot, fry a few pieces of fish at a time until light golden brown and crisp. Remove the fish to paper towels to drain, and continue until all the fish is cooked. Remove all but 1 tbsp of the oil from the wok and add the onion. Stir fry the onion for 1-2 minutes and add the curry powder. Cook the pineapple and mandarin oranges and bring to the boil. Combine the cornflour and lime juice and add a spoonful of the boiling fruit juice. Return the mixture to the wok and cook until thickened, about 2 minutes. Taste and add sugar if desired. Add the fruit, water chestnuts and fried fish to the wok and stir to coat. Heat through for 1 minute and serve immediately.