| Printable Version of Topic
Click here to view this topic in its original format |
| Celtic Radio Community > From Your Kitchen to My Plate > From The Orient |
| Posted by: Shadows 18-Dec-2003, 04:39 PM |
| Got any? |
| Posted by: kidclaymore 18-Dec-2003, 05:02 PM |
| Got any what? |
| Posted by: Shadows 18-Dec-2003, 05:29 PM |
| Recipes from the Orient!! |
| Posted by: Shadows 19-Dec-2003, 02:56 PM |
| 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. |
| Posted by: Aon_Daonna 19-Dec-2003, 03:43 PM |
| 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. |
| Posted by: Raven 05-Jan-2004, 03:47 PM |
| I am looking for a good recipe for Lemon Chicken - especially the salad bed that it is served on |
| Posted by: Aon_Daonna 14-Jan-2004, 05:11 PM |
| 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. |
| Posted by: Shadows 10-May-2004, 12:11 PM |
| 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. |
| Posted by: Shadows 10-May-2004, 12:41 PM | ||
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. |
| Posted by: Shadows 10-May-2004, 01:04 PM |
| 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. |
| Posted by: Shadows 13-Jun-2004, 09:11 AM |
| 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. |
| Posted by: Shadows 13-Jun-2004, 09:13 AM |
| 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. |
| Posted by: Shadows 13-Jun-2004, 09:14 AM |
| 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. |
| Posted by: Shadows 26-Jul-2004, 10:53 AM |
| 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. |
| Posted by: Shadows 01-Aug-2004, 10:14 AM |
| 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. |
| Posted by: Shadows 24-Apr-2005, 09:52 AM |
| Vietnamese Spiced Pork -------------------------------------------------------------------------------- This interesting Vietnamese grilled dish combines pork with the sweet spice of anise and cinnamon. The longer the pork is marinated, the more flavorful the dish. To serve according to Vietnamese tradition, wrap in lettuce leaves, with noodles and fresh mint and cilantro leaves inside. Cuisine: Vietnamese Prep Time: 20 Minutes plus 1 Hour Marinating Time Cooking Time: 15 Minutes Yield: 4 Servings Source: EthnicGrocer -------------------------------------------------------------------------------- Ingredients: 1 pound(s) Pork tenderloin Marinade: 1/2 teaspoon(s) Cinnamon, ground 1/2 teaspoon(s) Anise, freshly ground 1 tablespoon(s) Ginger, chopped 1 tablespoon(s) Sugar 1/2 teaspoon(s) Garlic, chopped Accompaniments: Lettuce leaves Mint leaves Cilantro leaves 1 cup(s) Vermicelli noodles, cooked -------------------------------------------------------------------------------- Instructions: Cut pork into 8 to 10 strips. Combine marinade ingredients. Add meat and marinate meat for 1 hour. Grill or broil pork until done, about 10-15. Arrange lettuce leaves, mint, cilantro, and noodles on a serving platter. To serve, wrap hot meat, mint, cilantro, and noodles in lettuce leaves. |
| Posted by: Shadows 24-Aug-2005, 08:04 AM |
| Kung Pao Chicken Ingredients: 1 pound boneless, skinless chicken thighs, trimmed of fat and cut into 1-inch pieces 1 tablespoon dry sherry or rice wine 2 teaspoons soy sauce 3 medium garlic cloves, pressed through garlic press or minced (about 1 tablespoon) 1 piece (1/2-inch) fresh ginger, peeled and minced (about 2 teaspoons) 3 tablespoons peanut or vegetable oil 1/2 cup roasted unsalted peanuts 6 small whole dried red chilies (each about 1 1/2 to 2 inches long) 3 chilies roughly crumbled, or 1 teaspoon dried red pepper flakes 3/4 cup canned low-sodium chicken broth 2 teaspoons black rice vinegar or plain rice vinegar 2 teaspoons Asian sesame oil 1 tablespoon oyster-flavored sauce 1 tablespoon hoisin sauce 1 1/2 teaspoons cornstarch 1 medium red bell pepper, cut into 1/2-inch dice 3 medium scallions, sliced thin Instructions: Toss chicken with sherry and soy sauce in medium bowl and let marinate while preparing other ingredients, at least 10 minutes. Mix garlic, ginger, and 1 tablespoon oil in small bowl; set aside. Combine peanuts and chilies in small bowl; set aside. Mix chicken broth, vinegar, sesame oil, oyster-flavored sauce, hoisin sauce, and cornstarch in small bowl or measuring cup; set aside. Heat 1 tablespoon oil in 12-inch skillet over high heat until just beginning to smoke. Add chicken and cook without stirring for 2 minutes, allowing chicken to brown on one side; stir and cook 1 1/2 to 2 minutes more, until no longer pink; stir peanuts and chilies into chicken and continue cooking until peanuts have darkened slightly, 30 to 40 seconds longer. Transfer chicken, peanuts, and chilies to bowl; set aside. Return skillet to burner and reheat briefly, 15 to 30 seconds. Add remaining 1 tablespoon oil, swirl to coat pan, and add red bell pepper; cook, stirring occasionally, until slightly softened, about 45 seconds. Clear center of pan, add garlic-ginger mixture, mash into pan with spoon or spatula, and cook until fragrant, 10 to 15 seconds; stir into peppers until combined. Stir broth mixture to recombine, then add to skillet along with reserved chicken, peanuts, and chilies; cook, stirring and scraping up browned bits on bottom of pan, until sauce has thickened to syrupy consistency, about 45 seconds. Stir in scallions and serve. |
| Posted by: Shadows 29-Oct-2005, 08:35 AM |
| Having trouble finding a suitable replacement for the Chinese peppers in this recipe ... Scotch Bonnets do the trick. Do not to chop them up, leave them whole and do not eat the peppers. I recommend using the hottest peppers you can handle. But be careful. Mongolian Beef Recipe Ingredients: 1 pound lean beef (I used sirloin steak, venison works well also) Soy sauce 1/2 teaspoon salt 1 tablespoon sweet white wine 5 Chinese red peppers Oil 1 pound of green onions 1 tablespoon sesame oil 3 tablespoons sliced garlic Directions: -Slice beef very thin. (Meat will slice easily if partially frozen.) Place in bowl and add 1 tablespoon soy sauce, salt, wine, Chinese red peppers, and 2 tablespoons oil. -Cut green onions lengthwise, then in diagonal strips. Mix 1 tablespoon soy sauce and sesame oil in small bowl. Heat 1/3 cup oil in frying pan or wok until very hot. Add garlic and cook 3 seconds. Add beef and stir-fry over high heat 10 seconds. Add onion and sesame oil mixture and continue to stir-fry until thoroughly heated. -Serve at once. -Makes 6 to 8 servings Be careful this can be hot! |
| Posted by: Shadows 14-Mar-2006, 10:54 AM |
| Recipe Name: SZECHWAN ORIENTAL SHRIMP Category: 0riental Serves: 4 1 Pack (8 ounce) frozen cooked shrimp 1 tb cornstarch 1/2 Cup mild, medium, or hot salsa 1/4 Cup honey 2 tb soy sauce 2 tb Dijon mustard 2 tb chunky peanut butter 1/4 ts ground ginger 1 can (15 ounce) baby corn, rinsed well and -- draned 4 1/2 Ounces shiitake mushrooms 1 Cup snow pea pods Combine cornstarch, salsa, honey, soy, mustard, peanut butter and ginger in a crockpot. Gently stir in the corn, mushrooms and snow pea pods. Cook on high 1 hour. Then, add frozen shrimp. Cook on high 1 more hour. Serve over rice. Source : http://crockpot.cdkitchen.com/recipes/recs...rimp57295.shtml Prep/CookTime : 1-2 hrs Difficulty : 3 |