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.
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 [...]
Hamachi Sashimi with Kalamansi & Green Papaya
Posted on 02. Tue, 2010 by grace in Appetizers/Dim Sum, Fish, Japanese
Hamachi Sashimi with Kalamansi & Green Papaya
By Craig Koketsu, Park Avenue Winter
Serves 4
12 pieces hamachi, thinly sliced
1 cup kalamansi juice
2 cups green papaya, julienned
4 scallion greens, thinly cut on bias
1 avocado, diced
½ teaspoon ground cumin
1 pinch cayenne
Sugar
Salt
Fleur de Sel
Shichimi Togarashi
Sesame Oil
Truffle Oil
1. Season kalamansi juice with salt and then adjust with sugar. Set aside in refrigerator. Combine avocado with ground cumin, cayenne and salt to season. Mix well and set aside in refrigerator.
2. Combine green papaya with scallions and dress lightly with truffle oil and salt. Season hamachi slices with a very small drop of sesame oil and a light sprinkle of fleur de sel.
To plate: In a small bowl, place a spoonful [...]
Baked Vegetable Samosas with Mint
Posted on 02. Fri, 2010 by grace in Appetizers/Dim Sum, Indian
Baked Vegetable Samosas with Mint
By Vicki Liley, Author, Asian Appetizers
Called turnovers in the West, this Indian version is made with a signature spice and fresh herb combination.
Makes 12 samosas
3 large potatoes, peeled and chopped
2/3 cup (100 g) cooked green peas
1 teaspoon cumin seeds
1–2 green finger-length chilies, deseeded and finely chopped
1/2 red onion, finely chopped
3 tablespoons chopped fresh coriander leaves (cilantro)
2 tablespoons chopped fresh mint leaves
1/3 cup (80 ml) fresh lemon juice
12 sheets frozen filo pastry, thawed
1/3 cup (80 ml) oil
1. Preheat oven to 400°F (200°C). Line a baking tray with parchment paper. Cook the potatoes in salted boiling water until tender, about 8 minutes. Drain and mash. In a medium bowl, combine the mashed potatoes with the rest of the [...]
Chinese Tea Eggs
Posted on 02. Thu, 2010 by admin in Appetizers/Dim Sum, Asian Snacks, Chinese, GF-Adaptable, Healthy Asian, Lunar New Year, Vegetable/Tofu
This is a great dish for Chinese New Year! The eggs symbolize golden nuggets (wealth) at a Chinese New Year feast.
To get the intricate marbled effect, make sure you tap the egg hard enough to create the cracks so that the soy/tea can get through. The longer you steep the tea eggs, the darker the design.
Chinese Tea Eggs Recipe
recipe by Jaden Hair Steamy Kitchen
6 eggs
3/4 cup soy sauce
2 whole star anise
2 tablespoons black tea (or you can use 2 tea bags)
1 stick cinnamon
1 teaspoon granulated sugar
1 tablespoon Sichuan peppercorn (optional)
2 strips dried tangerine or mandarin orange peel (optional)
1. Gently place the eggs in a medium pot and fill with water to cover the eggs by 1-inch. Bring the pot to [...]
Spicy Korean Fried Chicken
Posted on 01. Sat, 2010 by admin in Appetizers/Dim Sum, Asian Recipes, Asian Region, Korean, Poultry
The wings are first bathed in milk for 1.5 – 2 hours. The theory to this madness? It gets rid of that chickeny/hennish smell but still leaves you with an incredibly tender chicken.The wings are double fried before being covered in the marinade to give it an extra crunch. Is the trouble of deep frying worth it you ask? YES!!!!
Spicy Korean Chicken Wings Recipe
Recipe from Sean Park, Take Thou Food
serves 6-8
Ingredients:
- 20 whole chicken wings, joints separated, tips discarded
- 3 cups milk
- 2 cups tapioca starch (corn starch can be substituted)
Sauce:
- 3 tablespoons ketchup
- 2 tablespoons soy sauce
- 1 heaping tablespoon Korean red chili pepper (cayenne can be substituted…but it’s not the
same)
- 1 tablespoon sesame oil
- 2 tablespoons corn/glucose [...]
Japanese Shrimp and Pork Potstickers (Gyoza)
Posted on 01. Tue, 2010 by admin in Appetizers/Dim Sum, Chinese, Dumplings, Japanese
This recipe for Japanese Shrimp and Pork Potstickers (Gyoza) is from Andrea Nguyen, author of Asian Dumplings Cookbook. Chinese potstickers are also made the same way.
Japanese Pork and Shrimp Pot Stickers Recipe
Gyōza
Reprinted with permission from Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More by Andrea Nguyen, copyright © 2009. Published by Ten Speed Press, a division of Random House, Inc. Photo credit: Penny De Los Santos © 2009
Makes 32 dumplings, serving 4 as a main course, 6 to 8 as a snack or starter
Filling
2 cups lightly packed, finely chopped napa cabbage, cut from whole leaves (about 7 ounces)
1/2 teaspoon plus 1/4 teaspoon salt
2 cloves garlic, minced and crushed into a paste
1 teaspoon grated fresh ginger, or 1 tablespoon finely [...]
Fried Wontons
Posted on 01. Tue, 2010 by admin in Appetizers/Dim Sum, Chinese, Dumplings
Crispy little wontons are a perfect appetizer. This recipe for Fried Wontons is from Andrea Nguyen, author of Asian Dumplings Cookbook.
Fried Wontons Recipe
Zhá Yúntūn
Reprinted with permission from Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More by Andrea Nguyen, copyright © 2009. Published by Ten Speed Press, a division of Random House, Inc. Photo credit: Penny De Los Santos © 2009
Makes 48 wontons, serving 6 to 8 as a snack
I’ve met few people who dislike fried wontons. They are irresistible: they fry up to a wonderful light crispness, staying true to their Cantonese name, which literally means “swallowing clouds.”
Wrapping the filling in a thin skin is the secret to generating such an ethereal quality. Most commercial wonton skins are, sadly, [...]
Steamed Siu Mai Dumplings
Posted on 01. Tue, 2010 by admin in Appetizers/Dim Sum, Chinese, Dumplings
This is a standard Chinese dim sum dish made with ground pork. Recipe is from Andrea Nguyen, author of Asian Dumplings Cookbook. This is a fantastic book to have, as it illustrates step-by-step dumpling folding techniques.
Siu Mai Open-Faced Dumplings Recipe
Shāomài (in Mandarin)
Reprinted with permission from Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More by Andrea Nguyen, copyright © 2009. Published by Ten Speed Press, a division of Random House, Inc. Photo credit: Penny De Los Santos © 2009
Makes 30 dumplings, serving 6 to 8 as a snack
Filling
2/3 pound coarsely ground pork, fattier kind preferred, coarsely chopped to loosen
4 large dried shiitake mushrooms, reconstituted (see page 13), stemmed, and chopped (1/2 cup)
Generous 1/4 cup finely diced water chestnuts (fresh preferred)
3 [...]
Sesame Balls
Posted on 01. Sun, 2010 by grace in Appetizers/Dim Sum, Chinese, Sweets
Sesame balls are classic dim sum—unadulterated and oh-so-good. In the yum cha (dim sum) culture, these sticky-sweet treats are eaten between savory bites throughout the meal. Traditionally, the dough is made only with glutinous rice flour, which is quite sticky and will leave you searching for a toothpick. I’ve added taro to make the dough more tender, more tasty, and a lovely shade of lavender. The contrast between the crisp sesame seed coating and soft chewy dough is remarkable. I have also substituted flavorful dates for the traditional lotus seed or red bean fillings. [...]