Category Archives: asian

Mapo Tofu

Standard

This is a great dinner. It uses a few unusual ingredients but any good oriental market should have them. its got some heat but isnt blazing hot

Sauce
2 Tbsp fermented black beans
14 1/2 oz can chicken broth
5 Tbsp chili bean paste (or sambal oleck if easier to find)
2 Tbsp rice wine
1 Tbsp soy sauce
1 Tbsp sesame oil
1 Tbsp sugar
1 tsp ground sichuan peppercorns

2 Tbsp oil
1 lb ground pork
1 Tbsp minced garlic
2 tsp minced ginger
2 lbs firm tofu,drained and cut into 1″ cubes
2 Tbsp cornstarch dissolved in 4 Tbsp water
1 scallion green part only thinly sliced

Rinse the fermented beans and crush with the back of a spoon
add the rest of the sauce ingredients and set aside

Heat a wok over high heat until a drop of water sizzles on contact
add the oil
stir fry the pork until lightly browned,about 2 minutes
add the ginger and garlic and stir fry 30 seconds
pour the sauce into the wok and bring to a boil
reduce heat to simmer
gently place the tofu cubes into the wok and gently stir to coat with sauce
simmer 3 minutes
add the cornstarch mixture and gently stir to thicken
sprinkle the scallions over all and serve hot.

vietnamese pressure cooked beef stew (Bo Kho)

Standard

I found this recipe online and made a few changes. I cooked it in my insta pot although a regular pressure cooker would work as well

1 Tbsp butter
2 1/2 lbs boneless beef short ribs,brisket or chuck roast cubed into bite sized pieces
1 onion diced
2 tsp madras curry powder
2 1/2 Tbsp freshly grated ginger
28 oz can diced tomatoes drained
3 Tbsp fish sauce
2 Tbsp apple sauce
1 stalk lemon grassed outer layers peeled and finely diced
2 whole star anise
1 bay leaf
1 cup beef broth
1 Lb carrots chopped into 1 inch pieces

melt the butter
brown the beef in batches and pour into a bowl
saute the onion until translucent
add the curry powder,ginger,tomatoes,fish sauce,apple sauce,star anise,lemongrass,bay leaf and the browned beef
pour in the broth and mix well

seal the pressure cooker.
if using an insta pot press the meat stew button,other wise bring to pressure and cook for 30 minutes under high pressure
release the pressure by running under cool water or using the release valve on the insta pot

add the carrots,return to pressure and cook 7 minutes (use the manual setting on the insta pot)

let sit 10 minutes for teh pressure to come down naturally. if not fully released after 10 minutes release using cold water or the release valve

can be served over rice

serves 4

spicy braised chicken drumsticks

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based on a recipe in bon appetit. its got some spice but isnt real hot

10-12 chicken drumsticks
1 onion diced
8 grated garlic cloves
2 inch piece ginger,grated
1/4 cup soy sauce
1/4 cup gochujang (korean chili paste)
2 Tbsp sugar
1 tsp ground black pepper
1 Tbsp chinese rice wine
1 Tbsp sesame oil
4 cups chicken broth
4 Tbsp butter

mix onion,garlic,ginger,soy sauce,chili paste sugar,sesame oil,black pepper and rice wine in a bowl and set aside

in a large deep skillet melt the butter. add the chicken and lightly brown all over about 5-6 minutes total
add the sauce and cook 3 minutes
add the broth and bring to a boil
reduce heat to a simmer,partial cover and cook 50 minutes or so until chicken is done

serve over rice pouring some of the sauce over the chicken

Roast pork chow fun

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chow fun is a cantonese noodle dish. bery good and filling
ive included the recipe for the roast pork (char siu)

14 oz wide dried rice noodles
1 1/2 lbs roast pork thinly sliced (see below)
2 baby bok choi chopped
1/4 lb fresh shitake mushrooms,stems removed and sliced
2 tsp minced garlic
2 tsp minced fresh ginger
2 tbsp fermented black beans (available at a chinese market,sometimes called salted black beans)

seasoning sauce
3 Tbsp chinese rice wine or dry sherry
2 Tbsp oyster sauce
2 tsp sesame oil
1 tsp sugar

while the pork is cooking (recipe below)soak the dried noodles according to the package directions
mix the seasoning sauce ingredients and set aside
heat 1 Tbsp oil in a wok until very hot. add teh garlic and ginger and stir fry 30 seconds. add the bok choi ,fermented beans and shitake mushrooms. stir fry 4 minutes. remove and set aside
heat 2 Tbsp oil in the wok until hot. add the noodles and seasoning sauce. stir fry 4 minutes. return the vegtables to the pan as well as the roast pork. saute 2 more minutes
serves 4

Roast pork recipe
marinade
3Tbsp chinese rice wine or dry sherry
3 Tbsp dark soy sauce
2 Tbsp sugar
3 minced garlic cloves
1 Tbsp hosin sauce
1/2 tsp chinese 5 spice powder

1 1/2 lbs pork belly
honey

prepare the marinade. put the pork belly in a zip loc plastic bag,add the marininade,seal and shake well . Marinate 3 hours,turning occasionally

preheat the oven to 325
place the pork belly in a roasting pan. brush some honey on it
roast 25 minutes
flip,baste the other side and roast 25 more minutes,until the outside begins to blacken
let cool for 10 minutes and cut into thin slices

chinese roast pork (char siu)

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this can be served as a main course or used as an ingredient in another dish
marinade
3Tbsp chinese rice wine or dry sherry
3 Tbsp dark soy sauce
2 Tbsp sugar
3 minced garlic cloves
1 Tbsp hosin sauce
1/2 tsp chinese 5 spice powder

1 1/2 lbs pork belly
honey

prepare the marinade. put the pork belly in a zip loc plastic bag,add the marininade,seal and shake well . Marinate 3 hours,turning occasionally

preheat the oven to 325
place the pork belly in a roasting pan. brush some honey on it
roast 25 minutes
flip,baste the other side and roast 25 more minutes,until the outside begins to blacken
let cool for 10 minutes and cut into thin slices

Shrimp fried rice

Standard

3 cups cooked rice,completely cooled and fluffed

2 eggs beaten
2 scallions chopped
8 oz cooked bay shrimp
2 Tbsp soy sauce
1 Tbsp shaoxing rice wine (available at an oriental markeT)
1 Tbsp minced ginger
1 tsp sesame oil
2 Tbsp oil

heat the oil in a wok until very hot
add the ginger and cook 30 seconds
add the egg and cook until firm and broken up stirring continuously
add the rice and the scallions. stir fry 3 minutes
pour in the soy sauce,shrimp and wine
stir fry 2 minutes more
add the sesame oil and sir well

serves 4

 

Stir Fried Squid

Standard

you could also use shrimp or scallops in this dish instead of the squid

 

1 lb cleaned squid tubes
2 Tbsp fermented black beans (available at an oriental market)
1 small onion diced
1 small green pepper cut into cubes
4 slices ginger
1 scallion chopped
2 dried hot peppers (thai or cayenne) chopped
1 Tbsp shaoxing rice wine (available at an oriental market)
1 tsp sesame oil

bring a pot of water to a boil.
while the water is boiling cut the squid tubes open and fold flat
using a paring knife score in a cross hatch pattern
cut into 2″ pieces
add the squid to the boiling water and cook 2 minutes. drain and rinse under cold water to stop the cooking

heat 2 Tbsp oil in a wok until very hot
add the ginger slices,cook 30 seconds
add the onion,scallion,hot peppers and green pepper, stir fry 2 minutes
add the squid and the rice wine. stir fry 2 more minutes
add the sesame oil and cook 1 minute more
serves 4 with rice