From The Orient

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Recipes from the Orient!!

Not sure how authentic this one is, got it from a Chinese eatery in California, my family loves it!


Recipe Name: CHINATOWN ROAST PORK NO. 1090
Category: PORK
Serves: 4

3 lb Pork Loin Boned and
Tied

THE MARINADE:

2 Cloves Garlic Minced
1/3 Cup Soy Sauce
2 Tbls Bourbon Whiskey
3 Tbls Molasses
1 Star Anise Crushed
3 Tbls Chinese Oyster Sauce

NOTE: You may (in an emergency) substitute 1/2 tsp of ground anise for each
crushed star anise.
Wipe the meat with a damp cloth and place in a heavy plastic food storage bag.
Place the bag in a large bowl.
Mix the soy sauce, molasses, chinese oyster sauce, star anise, garlic and
bourbon.
Carefully pour into the bag and around the meat.
Seal the bag and refrigerate 3 to 8 hours (the longer the better).
Preheat the oven to 350 degrees.
Remove the meat from the marinade and place on a roasting rack in a roasting
pan.
Roast until a meat thermometer inserted in the center of the roast indicates
170 degrees (about 1 3/4 hours).
Remove the roast from the oven and allow to stand for 30 minutes before
carving.
Carve into very thin slices.
Serve warm or at room temperature with hot (chinese style) mustard, rice or
noodles and stir fried snow peas.

the quint essential turkish flat bread =)

300 g flourl
1/2 packet of dried yeast or round about 40 g fresh yeast
1/2 Teaspoon Salt
1/2 Teaspoon Sugar
2 Tbs Oliveoil
15 g Butter (melted and cooled down)
0,16 L Water
10 g Sesame seeds

Mix up the flour with the yeast, salt and sugar. Add oliveoil and the melted butter. knead the dough and add bit by bit up to 160 ml warm water. The dough should be easy to take out of the bowl and not sticky.

Let go up for 50 minutes. Again knead through well and then form to a flat round. make little holes in it with a fork or a tooth pick.
Rub the bread with slightly floury hands and sprinkle sesame seeds or black turkish cumin over it.

Put a clean dishtowel over it and let go up for another 20 minutes.

Heat the oven on 220-225°C and bake the breadon a middle shelf for ca. 25 minutes.

I am looking for a good recipe for Lemon Chicken - especially the salad bed that it is served on

had a look but can't find it...

I found something else which I tried last week.. it's sooo yummy!

Steak in sesame marinade

2 Tbs Sesame
1 clove of garlic, crushed
Fresh Ginger, ground (about 3cm)
2 Tbs dark Soysauce (I actually prefer japanese soysauce)
1 Tbs Sake
1 Tbs Caster Sugar
4 Steaks (beef of course)
1 Tbs Sesame oil

For the Dip:
3 springonions
4cm ginger
½ Tbs Shisimi Togarashi (mixture of spices, I always have a packet at home, I'm not sure if you can get it...)
125 ml Soysauce
2 TL Stock (Dashi if you want it authetic, but another good instant stock is acceptable.. I have access to a japanese ordering service (from a german/japanese supermarket, maybe you can get something like that in America as well))
2 Tbs Water

Roast the sesame for about 2 minutes on a low heat and keep stirring until they start bursting. Then grind them in a mortar.
Put the sesameseeds, garlic, ginger, soysauce, sake and sugar into a bowl and mix well. Lay the steaks into a flat bowl and pour the marinade over them. Let it soak for 30 minutes at least.

Cut springonions and ginger into thin slices, then cut them into about 4cm long thin pins.
Put the springonion into a bowl with icecold water and let it stand until they roll up. Stir Ginger, Shichimi Togarashi, soysauce, dashi into another bowl with the said amount of water.
Now take the steaks out of the marinade and baste with oil. Grill 4-6 minutes on each side (or fry), wait for 5 minues and then cut into stripes.
Put the stripes onto plates and sprinkle with some of the dip, garnish with some of the spring onions and serve with rice and the rest of the dip.

Recipe Name: INDONESIAN PORK SATAY
Category: MEATS
Serves: 6

3 pounds boneless pork loin cut into 1 inch cubes
1 cup onions thinly sliced
1/4 cup soy sauce
1/4 cup lime juice
1 tables brown sugar
1 tables ground coriander
1 tables cumin seeds
1 teaspo salt
1/2 teaspo pepper
1/2 teaspo ginger

Place pork cubes in a shallow baking dish. Combine other ingredients and mix well. Pour over pork, cover and let marinade for at least 4 hours. Drain and reserve marinade. Arrange pork cubes onto skewers, leaving about 1/4 inch space inbetween each cube. Brush marinade over meat and place on a hot grill. Cook for about 5 minutes over a medium fire then turn. Baste with more marinade and continue cooking for another 5 minutes. Continue cooking and turning until done.

Not sure which lemon chicken you are looking for, there are many...

The one I make is served on a bed of lettuce, onion, green onion, and corriander; tossed and then sprinkled with seasame seeds drizzled with the lemon dressing; tossed again, then bean threads added.

There is a wonderful cookbook published by Sunset Press:

Sunset
Chinese
Cook Book

Peking/Mandarin
Szechwan/Human
Cantonese
Shanghai

Library of Congress Cat. Card Number : 79-88156. ISBN 0-376-02302-3

This book has never stopped amazing me with the secrets it reveals.

Recipe Name: LEMON SAUCE FOR LEMON CHICKEN
Category: SAUCES
Serves: 4

1 Large Lemon , thin skinned
1 Tblsp salad oil, I use peanut or sesame
1 Cup chicken broth
7 Tblsp sugar
3 Tblsp lemon juice
salt, to taste
1 Tblsp Cornstarch
1 Tblsp Water

Cut lemon into thin slices, discard any seeds and end pieces. In a small pan, heat salad oil over medium-high heat. Add lemon slices and stir-fry for 30 seconds. Add chicken broth , sugar, lemon juice, and salt . Simmer for 2 minutes. Blend cornstarch and water to make a paste. Pour into sauce and cook, stirring, until sauce bubbles and thickens slightly. Pour over chicken just before serving.

Recipe Name: LEMONGRASS CHICKEN
Category: OREINTAL
Serves: 4

1 Chicke whole chopped into 8 serving pieces
to taste Sea salt
to taste Pepper
3 teaspo Lemongrass hearts finely minced
2 tables Vegetable oil
2 Fresh green chiles chopped
2 teaspo Sugar
1/2 cup(s) Chicken stock
3 Scalli finely sliced
Cilantro leaves chopped
1/2 cup(s) Dry-roasted peanuts chopped as garnish
2 tables Nuoc mam (fish sauce)
4 cup(s) Jasmine rice cooked for accompaniment

This simple Thai chicken dish features tender hearts of lemongrass, the tropical grass cherished for its fresh lemon fragrance, and fiery green chiles. Serve with steamed jasmine rice. While lemongrass is generally best in dishes that require longer cooking times, such as soups, lemongrass hearts are tender enough to be quickly stir-fried. Preparation time does not include 30 minute marinating time.

Cuisine: Thai
Prep Time: 20 Minutes
Cooking Time: 20 Minutes
Yield: 4 Servings

Season chicken with salt, pepper, lemongrass and scallions; marinate for 30 minutes in the refrigerator.
Heat a wok or skillet and add the oil. When oil is hot, add the chicken and stir-fry for 3 minutes.
Add the chiles and stir-fry for 10 minutes on high heat.
Season with sugar and add chicken stock. Stir for a few minutes and bring to a boil. Cook until chicken is cooked through and the sauce is reduced.
Garnish with cilantro and peanuts. Serve with nuoc mam and cooked jasmine rice on the side.

Recipe Name: PHO (BEEF SOUP)
Category: OREINTAL
Serves: 4

1 tables Ginger
2 Small onions
1 pound( Beef bones
1/4 pound( Beef shank
2 quart( Water
1/2 Cinnam stick
1 pound( Rice noodles
1 cup(s) Soybean sprouts
2 tables Vegetable oil
to taste Salt
to taste Pepper
1/4 pound( Beef tenderloin
Basil leaves
Mint leaves
Cilantro
Green parts of leek
1/2 Lime sliced
to taste Sliced hot chiles

One of the most famous dishes of Vietnam, this soup combines noodles with thinly sliced beef and aromatic herbs. Serve with boiled soybean sprouts. It's authentic to "cook" the beef in the broth, simply make sure it is very hot.

Broil ginger and 1 onion for about 5 minutes; crush ginger.
To make the soup base, place beef bones and shank in water. Add cinnamon, ginger, and broiled onion. Simmer for about 40 minutes on low heat.
Prepare noodles: drop into pot of boiling water for about 5 minutes until soft. Rinse, drain, and reserve. Keep noodles hot.
Separately, drop soybean sprouts into boiling water for about 30 seconds. Drain and keep hot.
Slice second onion and fry in vegetable oil.
Strain beef and bones. Reserve broth. Bring broth to a simmer; season with salt and pepper.
Cut shank meat into very thin slices. Add tenderloin and simmer soup for 10 minutes.
Prepare 4 bowls. Place noodles at the bottom, followed by the meat. Top with basil, mint, cilantro, leeks, and fried onion. Pour soup on top.
Garnish with lime and small slice of hot chili. Serve hot with boiled soybean sprouts.

Recipe Name: PORK DUMPLINGS
Category: OREINTAL
Serves: 6

1/4 pound( Pork shoulder lean coarsely ground
2 teaspo Rice wine
2 teaspo Cornstarch
3/4 teaspo Salt
1 tables Vegetable oil
1 tables Garlic minced
1 tables Ginger minced
1/4 cup(s) Bamboo shoots finely chopped
1 tables Scallion sliced fine
1 teaspo Soy sauce
1 teaspo Oyster sauce
2 tables Sesame oil
1/4 teaspo Black pepper
1/2 teaspo Sugar
1/3 cup(s) Water
Round dumpling skins as needed
Peanut oil for frying
Soy sauce for dipping

This dish is a traditional presentation in dim sum, a favorite ritual in China that's marked by small portions of dumplings, prepared meats, and vegetables. Dumpling skins tend to be thinner, and thus less doughy, than eggroll wrappers. Serve with a simple dipping sauce of soy sauce and minced garlic.

Cuisine: Chinese
Prep Time: 45 Minutes
Cooking Time: 15 Minutes
Yield: 12 Dumplings


To make the filling, mix pork with rice wine, 1½ teaspoons of the cornstarch, and ¼ teaspoon salt. Heat vegetable oil in a wok or skillet and stir-fry pork mixture until color changes. Remove and drain. Reheat oil and stir-fry garlic, ginger, bamboo shoots, and scallion until fragrant.
Mix soy sauce, oyster sauce, sesame oil, remaining salt, pepper, sugar, the remaining cornstarch, and water. Add to the bamboo shoot-onion mixture. Bring to a boil, stirring constantly. Add the pork mixture; stir together, then remove from heat. Let cool.
Place a portion of the filling in the center of the dough circle, moisten edges with a dab of water, fold in half, and pinch edges to seal. Repeat.
Heat 2 inches of peanut oil in a large wok or saucepan until 350° to 375°F. Deep-fry half the dumplings until they rise to the surface and are golden brown, 4 to 5 minutes. Remove, drain, and repeat procedure for remaining dumplings.
Serve dumplings hot with soy sauce for dipping.

Asian Mint Pork Tenderloin

2 pound pork tenderloin
1/3 cup molasses
1/4 cup fresh spearmint, minced
3 tablespoons soy sauce
3 tablespoons hoisin sauce
2 tablespoons water
1 tablespoon fresh ginger, peeled and minced
2 cloves garlic minced
1 teaspoon crushed hot pepper
vegetable oil

Combine everything except the tenderloin and the vegetable oil. Mix well. Place tenderloin in a large resealable bag. Pour marinade over top. Turn to coat. Refrigerator for 8 hours. Preheat grill and coat grates in vegetable oil. Remove tenderloins from marinade and place on grill over medium high heat. Grill for 20 minutes, turning occasionally. Baste with mariande after 10 minutes then discard remaining mariande. Remove from grill when done, let sit for 5 minutes, then carve into thin slices.

Recipe Name: ATJAR TUMIS DJAMUR (MUSHROOM PICKLES)
Category: RELISH
Serves: 6

8 oz Mushroom Fresh Sliced
3 c Vinegar White
3 oz Shallots Slivered
1 ts Cumin Powder

Heat vinegar and cumin in a non-aluminum pan until boiling. Simmer five minutes. Place mushrooms and shallots in a small pan (not aluminum) and cover with a saucer and weight to hold it down. Pour vinegar mixture over mushrooms to cover. Return pan to stove and bring to a simmer. Simmer 10 to 15 minutes or until mushrooms are just tender. Remove from heat and let mushrooms cool in the vinegar. Drain and refrigerate until ready to serve.