Chicken Satay Recipe

Posted on 07. Mon, 2011 by admin2 in Asian Barbecue, Poultry

How to make Chicken Satay The ingredients for the chicken satay marinade are: If you’ve never used rice vinegar before, it’s one of my must-have pantry items for Asian foods. Look for “rice vinegar” on the label – it’s easy to confuse it with “rice wine,” but they are very different products. One is a tangy vinegar, and the other is cooking wine. There are two kinds of rice vinegar: regular and seasoned (or sweetened). You can use either in this recipe, but I prefer the regular, since we’re using brown sugar in the marinade. You’ll have to read the label carefully or just look for the color differences on the label. Mitsukan (a client of mine) uses BLUE for [...]

Vietnamese Honey-Glazed Chicken

Posted on 07. Thu, 2011 by grace in Poultry, SE Asian, Vietnamese

By Wendy Hutton, Southeast Asia’s Best Recipes

To make this sophisticated Vietnamese recipe, chicken—first marinated with black pepper, sugar, salt and sesame oil—is brushed during cooking with a piquant glaze. This is a good recipe if you’re entertaining, not just because it’s sure to be enthusiastically received, but because the chicken can be marinated and the Honey Glaze prepared several hours in advance.

Thai Barbecued Chicken

Posted on 07. Thu, 2011 by grace in Asian Barbecue, Poultry, SE Asian, Thai

By Wendy Hutton, Southeast Asia’s Best Recipes

This grilled chicken is marinated in the Thai trinity of garlic, black pepper and coriander root. For authentic Thai flavor, cook it over charcoal and serve with sweet Thai chili sauce.

Chicken and Three-Color Pepper Stir-Fry Bento

Posted on 06. Wed, 2011 by grace in Fast Asian Recipe, Healthy Asian, Japanese, Poultry

By Makiko Itoh, The Just Bento Cookbook, Everyday Lunches to Go

This beginner bento is made with everyday ingredients that you may already have in your pantry. It can be assembled in twenty minutes or less without any advance preparation.

Coconut Roast Chicken with Soy Honey Glaze

Posted on 06. Thu, 2011 by grace in Poultry, SE Asian, Thai

By Alex Skaria, The Asian Barbecue Book, From Teriyaki to Tandoori.

This is the Southeast Asian variation on beer can chicken. The coconut water steams the chicken from the inside while the exterior becomes nice and crispy. The chicken is served with the coconut water as a side dish. This aromatic and slightly sweet chicken dish is best served with stir-fried steamed rice or Japanese Grilled Eggplant.

Soy-Braised Chicken

Posted on 04. Tue, 2011 by grace in Meat, Poultry, Singaporean

By Terry Tan and Christopher Tan, Singapore Cooking

This delicious dish is Cantonese in origin. Leftover sauce can be used to braise another chicken, or in fact any meat.

Chicken Tikka Masala

Posted on 03. Thu, 2011 by grace in Indian, Poultry

This is a two-part recipe: first you need to make the chicken tikka (small pieces of chicken) following the recipe for Chicken Kebabs, then you make the masala—a spiced tomato and onion base that is mixed with heavy cream to give an indulgent taste. You can save preparation and cooking time by cooking the kebabs a day in advance. Because of the heavy cream, try to resist making this dish too frequently for your own good!

Brown Beech Mushroom Stir Fry

Posted on 02. Fri, 2011 by admin in Fast Asian Recipe, General Asian, GF-Adaptable, Poultry, Vegetable/Tofu

By Jaden Hair, Steamy Kitchen

Chicken Noodle Soup (Pho Ga)

Posted on 02. Tue, 2011 by grace in Healthy Asian, Poultry, Rice/Noodles, Soup, Vietnamese

By Periplus Editors, Vietnamese Cooking Made Easy: Simple, Flavorful and Quick Meals

Traditionally, this meal-in-a-bowl noodle soup is made with beef, but the Vietnamese have also perfected a lighter version using chicken. This soup is popular at any time of day or night, and is often enjoyed for breakfast in Vietnam.

Flaky Siew Mai Croissants

Posted on 01. Thu, 2011 by grace in Appetizers/Dim Sum, Meat, Poultry, Seafood

By Periplus Editors, Quick & Easy Asian Tapas and Noodles

Siew mai pork and shrimp dumplings have long been a favorite dim sum offering. Here, in an inspired departure from tradition, crisp, flaky croissant dough stands in for the usual steamed wonton wrappers and the results are positively addictive.