Malaysian Chicken Satay

Posted on 03. Wed, 2010 by admin in Appetizers/Dim Sum, Asian Recipes, GF-Adaptable, Malaysian, Poultry

A fantastic Malaysian chicken satay recipe from famed chef Zak Pelaccio of Fatty Crab and Fatty Cue.

Shojin Salad with Peanut Flavored Tofu Dressing

Posted on 03. Mon, 2010 by grace in Fast Asian Recipe, Healthy Asian, Japanese, Vegetable/Tofu

Shojin Salad with Peanut Flavored Tofu Dressing
By Mari Fujii, Author, The Enlightened Kitchen: Fresh Vegetable Dishes from the Temples of Japan

Serves 4
8 thin spears asparagus, woody ends removed
4 lettuce leaves, torn into bite-sized pieces
1 ½ cups tomatoes, dice cut in ½-inch pieces
Dressing
1 block tofu (silken, if available)
2 tablespoons peanut butter, unsweetened
2 tablespoons rice vinegar or any white vinegar
2 tablespoons olive oil
2 teaspoons maple syrup
dash of black pepper
1 teaspoon salt
2 tablespoons lemon juice
1. Wrap the tofu in a paper towel, place a plate on top and refrigerate for about 30 minutes to remove excess moisture.
2. To make the dressing, blend the tofu, peanut butter, rice vinegar, olive oil, maple syrup, black pepper, salt, and lemon juice in [...]

Banana Coconut Cake

Posted on 03. Sat, 2010 by grace in Sweets

Banana Coconut Cake
Courtesy of Quick & Easy Asian Desserts

Serves 6
Preparation time: 15 mins
Cooking time: 30 mins
1 cup (125 g) rice flour
1/2 tablespoon salt
3/4 cup (150 g) shaved palm sugar or dark brown sugar
1/2 cup (125 ml) water
1/2 teaspoon ground cardamom
6 ripe bananas (750 g), peeled and thinly sliced
1 cup (100 g) grated fresh coconut or 1/2 cup (75 g) dried coconut flakes
4 tablespoons melted butter
1. Line a steamer with a muslin cloth, spread the rice flour on it and steam for 10 minutes. Alternatively, dry-fry the rice flour in a wok for 5–10 minutes over low heat. Set aside to cool thoroughly, then sift the flour into a mixing bowl, removing any lumps.
2. Combine the salt, sugar and water [...]

Braised Beef Short Ribs Adobo with Gnocchi

Posted on 02. Sun, 2010 by admin in Filipino, GF-Adaptable, Meat

Braised Beef Short Ribs Adobo Recipe
recipe from Divina Pe of Sense & Serendipity
Adobo is considered the national dish of the Philippines. While chicken and pork adobo is the most popular one, I find that adobo made with beef short ribs is even better.
Once you’ve added the vinegar, allow it to simmer without stirring at all (secret trick to Adobo!) Just be careful with the seasoning and the reduction of the sauce, as adobo can become too salty.
The recipe states removing the meat from the bone to be combined with the gnocchi, but you can leave them just the way it is and serve with pasta, steamed rice, buttered orzo or couscous. But the combination of gnocchi and the short ribs [...]

Basil’s Grandmother’s Chicken Curry

Posted on 02. Sat, 2010 by grace in Indian, Poultry

A few weeks ago, I found myself on the phone, frantically shuttling between calls to my aunt and my grandmother, trying to jolt their memories and nail down the ingredients we needed for my Singapore family’s take on chicken curry. As the calls got more confusing and the ingredient list grew more nebulous, my friend Basil, a Singaporean of Indian ethnicity, sat nearby, listening in with an increasingly incredulous look. “You’re sitting next to an Indian,” he finally said, “and you’re not asking him how he makes his curry?”A very good point. It turns out Basil, better known to his friends as the hard-to-miss, gregarious guy at any bar that he frequents, also knows how to cook. He [...]

Korean Ginseng Chicken Soup (Samgyetang)

Posted on 02. Fri, 2010 by grace in Healthy Asian, Soup

This is a one-of a kind traditional Korean soup. It originated in royal and upper-class kitchens. In recent years, as ginseng has become more widely available, many restaurants have begun serving it under the name “samgyetang.” Revered as medicinal soup, there are many specialty houses where it is the sole item on the menu. Traditionally, each whole spring chicken is boiled in its own clay pot, then is served, boiling hot, directly from the hissing flames to the table.

Korean Ginseng Chicken Soup (Samgyetang)
By Hisoo Shin Hepinstall, Growing up in a Korean Kitchen: A Cookbook

Following the traditional rule that this dish be made with utmost care, this recipe calls for making one portion at a time. Increase the recipe according to [...]

Stir-fried Vegetarian Rice Noodles

Posted on 02. Wed, 2010 by grace in Fast Asian Recipe, GF-Adaptable, Healthy Asian, Rice/Noodles

Stir-fried Vegetarian Rice Noodles
Courtesy of Quick & Easy Asian Vegetarian Recipes

Rice vermicelli is a popular alternative to wheat noodles in vegetarian cooking, and is an excellent choice for those who do not tolerate wheat products well.
Serves 4
Preparation time: 15 mins + 20 mins soaking time
Cooking time: 30 mins
8 dried black Chinese mushrooms, soaked in hot water for 20 minutes
1 teaspoon salt
7 oz (200 g) dried rice vermicelli (beehoon or mifen)
1 tablespoon sesame oil
2 tablespoons oil
1/2 inch (1 cm) fresh ginger, cut into fine shreds
2 cloves garlic, minced
1 teaspoon soy sauce
1 teaspoon sugar
1/2 teaspoon salt
1 1/2 cups (200 g) thinly sliced cabbage
1 small carrot, cut into fine strips
1 bunch garlic chives, snipped into lengths
1 tablespoon vegetarian mushroom oyster sauce (see [...]

Crunchy Tofu Nuggets

Posted on 02. Mon, 2010 by grace in Appetizers/Dim Sum, Vegetable/Tofu

Crunchy Tofu Nuggets
By Vicky Liley, Author, Asian Appetizers

Tofu is the tabula rasa of Asian cooking, and this recipe demonstrates just how delicious it can be when it’s seasoned with enticing flavors such as soy sauce, fresh ginger and mirin. Ever-versatile tofu also makes a guest appearance in a silky smooth sweet and spicy dipping sauce.
Serves 4
1 cake (10 oz/300 g) firm tofu,
1 cup (250 ml) water
1/4 cup (60 ml) soy sauce
1 teaspoon grated fresh ginger
2 tablespoons mirin or sweet white wine
1/4 cup (45 g) all-purpose (plain) flour
2 eggs, lightly beaten with 2 tablespoons water
3/4 cup (60 g) crushed shredded wheat breakfast cereal
Oil, for deep-frying
Creamy Sweet Chili Sauce
31/2 oz (100 g) silken tofu, drained
1/4 cup (60 ml) sweet chili sauce
1 teaspoon [...]

Red Roast Duck with Baby Bok Choy

Posted on 02. Thu, 2010 by admin in GF-Adaptable, Lunar New Year, Video

Ming Tsai and How2Heroes have a great Lunar New Year dish for you – whole red roast duck with baby bok choy. Watch as Ming Tsai shows you how to make this dish!

Mango Refrigerator Cake

Posted on 02. Thu, 2010 by grace in Sweets

Mango Refrigerator Cake
Courtesy of Quick & Easy Asian Desserts

Serves 4–5
Preparation time: 40 mins
Chilling time: 4–5 hours
6 large ripe mangoes (about 61/2 lbs/3 kg)
Two and half packets (75 sticks) lady finger biscuits (61/2 oz/200 g per packet)
2 cups (500 ml) canned mango juice
Three x 8-oz (250-g) pack cream cheese
2 cups (500 ml) heavy cream
3 cups (375 g) confectioner’s (icing) sugar
1. Peel the mangoes and slice the flesh away from the pits, then slice the flesh thinly. Divide into three equal portions and set aside.
2. Divide the biscuits into 3 portions. Work with one portion at a time. Dip the biscuits, one at a time, into the mango juice. Arrange the biscuits in a 12 x 8 x 2 in (30 x 20 [...]