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.

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 [...]

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 [...]

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!

Vietnamese Iced Coffee Recipe

Posted on 02. Wed, 2010 by admin in Drinks, Fast Asian Recipe, GF-Adaptable, Sweets, Vietnamese

Vietnamese Iced Coffee (or Cafe Sua Da) is sweet, lush and almost like a dessert to me. It’s a sure pick-me-up and definitely my favorite Vietnamese drink. Here are step-by-step photos!
by Jaden Hair, Steamy Kitchen
Vietnamese Iced Coffee Recipe
You’ll need:
1) Medium coarse ground French Roast coffee: You can use any type of coffee really, many Vietnamese use Cafe Du Monde French Roast Chicory coffee, but as long as the coffee is medium coarse ground, you can use it. Fine ground coffee would fall right through the little holes of the coffee press.
2) Canned sweetened condensed milk: It’s the sweet, sticky, thick stuff – NOT evaporated milk! No substitutions here!
3) Vietnamese coffee press: You can find at any Asian market – usually [...]

Nobu’s Lobster Carpaccio

Posted on 02. Tue, 2010 by admin in Asian Recipes, Fast Asian Recipe, Fish, GF-Adaptable, Healthy Asian, Japanese, Seafood

photo and recipe adaptation from Jaden Hair
This is a fantastic recipe with a twist on carpaccio. You’ll have to get a live lobster for this recipe from Nobu Matsuhisa – frozen will just not do. The yuzu dressing recipe that’s drizzled on the lobster also makes a great salad dressing. Another great adaptation of this recipe is to use thinly sliced sushi-grade raw fish.

Nobu’s Lobster Carpaccio Recipe
adapted from Nobu West Cookbook
2 pound live lobster
1 tablespoon finely shredded ginger
1 tablespoon Yuzu Dressing (see below)
1 tablespoon snipped fresh chives
sea salt and freshly ground black pepper
1 tablespoon extra virgin olive oil
1/2 teaspoon toasted sesame oil
1. Put the lobster in the freezer for 20 minutes.
2. Bring a large pot of salted water large enough [...]

Duck Adobo with Pineapple and Dates

Posted on 02. Wed, 2010 by grace in Filipino, GF-Adaptable, Poultry

As every Filipino knows, words do not do justice in describing the alchemy of adobo. The magic of the Philippines’ national dish can only be captured in the permeating smell and unforgettable taste of food transformed by the slow simmering of garlic, soy, vinegar, bay leaf, and peppercorns. As the national dish, adobo is most often made with chicken and/or pork. But as a cooking technique, the five adobo ingredients can be applied to most any food, including vegetables. The classic preparation of Adobo Manok, or chicken adobo, is one of my favorite foods and a regularly scheduled dish on my weekday dinner repertoire. The simple unadorned stew is a quick and zesty standard, subject to regional variations, including the [...]

Chinese Pork Ribs with Daikon and Dried Oysters

Posted on 02. Wed, 2010 by admin in Chinese, East Asian, GF-Adaptable, Holidays, Lunar New Year, Meat

This is a Chinese recipe using dried oysters (which is perfect for Chinese New Year). The entire thing is slow braised to bring out all of the flavors – the sweetness of the daikon, tender pork ribs and saltiness of the oysters. The goji berries also add a little fruity sweet element.

Chinese Pork Ribs with Daikon and Dried Oysters Recipe (白萝卜蚝干焖排骨)
recipe from Rasa Malaysia

1/2 pound pork ribs
1 daikon/turnip (medium-sized)
6-8 dried oysters (rinsed and soaked in water for 15 minutes)
1 tablespoon wolfberries/goji berries
1 1/2 tablespoons Chinese rice wine
1 tablespoon soy sauce
1/2 cup water
Salt to taste
Sugar to taste
1/2 tablespoon oil
6 cloves shallots (peeled)
Heat up a wok or claypot (preferred) and add in the oil. Sauté the shallots until slightly aromatic, then add [...]

Good Luck Lo Mein

Posted on 02. Mon, 2010 by grace in Chinese, Fast Asian Recipe, GF-Adaptable, Healthy Asian, Lunar New Year, Rice/Noodles

Good Luck Lo Mein
By Martin Yan, Yan Can Cook

Serves 4
8 ounces fresh Chinese egg noodles
1 tablespoon vegetable oil
2 cloves garlic, minced
1 cup shredded carrots
2 celery stalks, julienned
2 cups bean sprouts
1/2 cup snow peas, cut in half diagonally
1/2 cup julienned bamboo shoots
2 green onions, thinly sliced
2 tablespoons oyster-flavored sauce
1 teaspoon sesame oil
In a large pot of boiling water, cook noodles according to package instructions; drain, rinse with cold water and drain again. Place a stir-fry pan over high heat until hot. Add oil, swirling to coat sides. Add garlic and cook, stirring, until fragrant, about 10 seconds. Add carrots, celery, bean sprouts, snow peas, bamboo shoots, and green onions; stir-fry until vegetables wilt slightly, about 2 [...]

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 [...]