Korean Chicken Noodle Soup (Dahk Kahl Gooksoo)

Posted on 01. Tue, 2011 by grace in GF-Adaptable, Korean, Poultry, Rice/Noodles, Soup

Courtesy of Joanne Choi, WeekofMenus

This Korean soup uses a couple of skills that are good to master. One is making a suitable soup stock and the other is how to saute some vegetables. The rest is just construction and everyone can do that. It is my mom’s and my take on Kahl Gook Soo ( 칼국수).

Mixed Seafood Hot Pot

Posted on 01. Fri, 2011 by grace in Fish, Healthy Asian, Japanese, Poultry, Rice/Noodles, Seafood, Soup

By Debra Samuels, My Japanese Table

This beautiful dish is a one-pot wonder, mixing seafood, chicken, tofu, glass noodles, and vegetables. Once the preparation is done, you are home free — the cooking happens at your table (or stovetop). Fish fillets with the skin on helps the fish hold its shape. Whole clams, succulent scallops, and giant shrimp give the broth a briny undertone, and the tofu and glass noodles absorb the flavors from the stock.

Chicken Curry in a Hurry

Posted on 01. Fri, 2011 by grace in Fast Asian Recipe, Indian, Poultry

By Hari Nayak, My Indian Kitchen

This recipe is for anyone who has ever wanted to make Indian food but thought it was too complicated and too time-consuming. This delicious chicken curry is on the table in 20 minutes, but still uses fresh ingredients for an authentic taste.

Korean Chili Paste Spicy Chicken (Mae-un Dak Gui)

Posted on 01. Wed, 2011 by grace in Korean, Poultry

Courtesy of Joanne Choi, WeekofMenus

This does taste best on the bbq grill, but if you cannot grill outside, then use a roasting pan and broil it in your oven.

Coconut Chicken with Pineapple (Pininyahang Manok)

Posted on 11. Sun, 2010 by grace in Filipino, Poultry

By Miki Garcia, Filipino Cookbook: 85 Homestyle Recipes to Delight Your Family and Friends

Filipino children love this dish. The tender pieces of chicken and the sweet pineapple chunks float in a creamy bath of coconut milk. This savory and sweet combination produces a dish that people of all ages will love. This recipe demonstrates the flexibility of pineapple, a fruit that is used for a main dish as well as a part of a dessert. Evaporated milk can be a convenient substitute for coconut milk.

Chicken Curry Kapitan

Posted on 11. Tue, 2010 by admin in Asian Recipes, Chefs, Malaysian, Poultry, SE Asian

Malaysian curries do not rely on dried spices like cumin or coriander, but use more fragrant herbs and roots like lemongrass, galangal (blue ginger) and fresh tumeric.

Recipe by Chef Linda Tay Esposito

Curry Laksa

Posted on 10. Wed, 2010 by admin in Asian Recipes, Chefs, Malaysian, Meat, Poultry, Rice/Noodles, SE Asian, Seafood

There are many different kinds of laksa. Generally speaking, laksa is a spicy broth, frequently made with a coconut cream base, served with a variety of meats and herbs. Recipe by Chef Linda Tay Esposito

Sesame Fried Chicken (Tori Kara-age)

Posted on 10. Tue, 2010 by grace in Appetizers/Dim Sum, Asian Snacks, Japanese, Poultry

By Sarah Marx Feldner, A Cook’s Journey to Japan: Fish Tales and Rice Paddies, 100 Homestyle Recipes from Japanese Kitchens

Japanese fried chicken, is one of the most popular “snack” foods in Japan. You are guaranteed to find it at any street festival, as an addition to most o-bento (lunch boxes), and in the “grab ’n go” prepared foods section of larger grocery stores. But it is Atsuko’s masterful version—perfectly tender chicken on the inside and a crispy, not-too-oily exterior with just the right amount of sesame flavor—that I look forward to on each visit.

Stir-Fried Long Beans with Chicken

Posted on 08. Sun, 2010 by grace in Chinese, Fast Asian Recipe, GF-Adaptable, Healthy Asian, Poultry

Courtesy of Kian Lam Kho, Red Cook, Adventures from a Chinese Kitchen

A few days ago I received a bagful of freshly picked long beans from a friend’s rooftop garden. They were bi-color, crisp and just absolutely gorgeous. Legumes are at their peak during late summer. My friend has grown two varieties of long beans: a regular green type and a less common purple one. They are great when combined in a dish as they create a beautiful color combination.

Kung Pao Chicken

Posted on 07. Wed, 2010 by grace in Chinese, GF-Adaptable, Poultry

By Grace Young, Stir-Frying to the Sky’s Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories

Of the many versions of kung pao chicken that I’ve eaten, this is one of my favorites. The dark, rich sauce
clings to the chicken and peppers, with just an undertone of heat and aromatic flavor from the chilies and Sichuan peppercorns. For the dried chili peppers, use kitchen scissors to snip 1∕4-inch from one end to release the seeds during cooking. Use 4 chilies for mild heat and 8 or more for maximum heat. If you cannot find unsalted roasted peanuts, buy raw peanuts in the shell, shell them, remove the skins, and dry stir-fry them in a dry wok over medium for a few minutes until light golden.