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A very tasty dish!

Jun. 7th, 2012 | 08:10 pm
posted by: genibane in asian_cooking

I bought some radishes at the farmers market the other day, and the radish leaves were so green and fresh I thought it would be such a waste not to use them.

So I found this excellent recipe from this blogger's website: http://themindfulfoodie.com/2012/04/25/potato-radish-leaves-curry-a-note-on-using-storing-fresh-produce/

Potato and Radish Leaf Curry! I didn't take a picture of my own dish, but it pretty much turned out exactly as her's did. I didn't have ground fenugreek, and I used chili powder as that's what I figure she meant, so it wasn't spicy. Next time I think I'll add a little ground red pepper to give it a good kick.

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Introduction!

Jun. 29th, 2010 | 02:27 pm
mood: amusedamused
posted by: mariahpixie in asian_cooking

Hey! just found this great community and thought i should join!!

Name: Pixie :3 
Age: 18 years young!
Favorite food: hrmmm its a tie between sushi, tacos, and chocolate milk!!
Interesting fact about yourself: Im not that interesting! i just really enjoy cooking different kinds of foods!!


So i have a quick question on BBQ Eel or Unatama Don.
I was wondering if anyone has any step by step guides or recipes on it? i get the jist of it, but would like to make sure i do not mess up when i try to make it later this week ^_^;

thanks!♥

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Thai Fusion

May. 27th, 2010 | 06:38 pm
posted by: faerydragonet in asian_cooking


Peanut Sauced Shrimp with Pasta






1/2  14-oz. pkg. dried medium rice noodles
1 Tbsp. cooking oil
12 oz. peeled, deveined medium uncooked shrimp
12 oz. fresh asparagus spears, trimmed, cut in 2-inch pieces (3 cups)
1 large red and/or yellow sweet pepper, cut in 3/4-inch pieces (1 cup)
1/2 cup bottled peanut sauce

Place noodles in large bowl. Bring 4 cups water to boiling; pour boiling water over noodles in bowl. Let stand for 10 minutes.
Meanwhile, heat oil in large skillet over medium-high heat. Add shrimp, asparagus, and sweet peppers. Cook and stir for 3 to 5 minutes, until shrimp are opaque. Add peanut sauce; heat through.
Drain noodles. Divide noodles among shallow serving bowls, using a fork to twist noodles into nest. Top with shrimp, asparagus, and sweet pepper mixture. Serves 4.

Courtesy of Homes and Garden

Here is my take on a quick peanut sauce, if you can't find it near you.

2 Tbsp. peanut butter
1/2  Tbsp hoisin sauce
1 tsp chilly sauce or Sriracha sauce
1/2 cup water
Sugar, optional
1 tsp sesame sauce, optional

Mix peanut butter well with hoisin sauce. Then, add sriracha to taste. Slowly, introduce the water into the mixture until well blended. Stir well. If, the mixture is a little bit bland, add sugar to taste. If the paste is a little thin, add more peanut butter. If you enjoy a little kick, add sesame sauce to the mixture.

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Here to Tempt You

May. 26th, 2010 | 09:19 am
posted by: faerydragonet in asian_cooking

Mustard Pickle and Pork

Main Ingredients:

1 lb pork belly (the cut that has spare ribs in it)
3 cup oil
1/4 lb dried pickled mustard
6 green onions or scallions
6 slices ginger

Sauce:

1 tbsp cooking rice wine
2 tsp chinese black vinegar
1/2 cup water

Put the pork belly in a quart pot for boiling. Fill the pot with enough water to submerge the meat. Cook on low heat for 30 minutes and remove. Place several barbecue spikes through the fat into the meat to prepare for frying. Pat the meat dry. Meanwhile, put 5 tablespoons of soy sauce in a pan on the stove to simmer.

Heat the cooking oil to frying temperature. Then, place the meat, fat side down into the pot. Close the lid on the pot, so not to let the oil from making a mess. On medium heat, fry until golden (approximately 3 minutes). Remove from oil, and cool the meat in a basin of water. Cut the meat 1 cm thick the long way. and arrange on the plate, skin side down.

Soak dried pickled mustard in warm water and dice until evenly fine.

In a frying pan, warm 4 tablespoon of oil, and throw in the green onions and ginger, and fry until popping. Then, slowly add the mustard pickle, the soy sauce (that was simmering on the stove), and the sauce listed above. After 5 minutes, add the meat (skin side down) back into the pan, cover and put it on high heat for approximately 1 hour. Pour on leftover juice. Flip the meat onto a plate, skin side up, and pour the leftover juice on top. Arrange the pickle to your liking. Serve.

Serves 12 people.

Courtesy of ye olde book of ancient secret. Translation by me.
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I am craving Chinese foods like crazy~!

Apr. 28th, 2010 | 05:12 pm
posted by: luker_laughed in asian_cooking

I am craving Chinese foods like crazy~! I need help~!

I would love to get a recipe for Dao Xiao Mein, Xiao Long Bao, any muslim chinese food that anyone knows about. I have looked through everywhere I can think of for recipes for any sort of Msulim Chinese food, but I would kill to have Dao Xiao Mein!

Anyone have any ideas??

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(no subject)

Apr. 28th, 2010 | 02:04 pm
posted by: stopcounting in asian_cooking

When I lived in China, a street vendor right outside of the walls of the school used to sell these delicious pancake-like things and I simply can't find the name (or, more ideally, the recipe!)

The vendor would start out with a ball of soft dough, into which he would press a couple teaspoons (estimated) of either a finely ground meat and scallion mixture or just a scallion mixture (there might have been other vegetables or beans involved, it was very finely ground). Then, the hole where the ingredients were pushed in was closed, the pancake thing stretched out by the edges, and fried in a wok to become something with a very light, donut-esque and kind of oily exterior. The final pancake was about five inches in diameter by .5 to 1 in thick (since it was so donut-y, it varied in places) and the yummy filling spread inside.

I know there are a lot of recipes for Chinese pancakes, but none of them seem to fit what I have in mind...the dough is always too dense/biscuitlike or the ingredients were worked evenly throughout the mixture.

If it helps, the school was in the town of Yudu, in the Ganzhou city in the Jianxi province.

Thanks!

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New Member :D

Mar. 21st, 2010 | 10:48 pm
mood: bouncybouncy
posted by: kawaii_shuai in asian_cooking

Name: Ana

Age: going 20 in a few months :D

Ethnicity (optional, but preferred): Filipino-Chinese, but my family believes I'm slowly turning Korean-Japanese. What?

Favourite food: Oh, I have no particular favorite. I like eating *3* But yes, if I had to choose.. Salmon Sashimi, Korean Samgyupsal, Kimchi, Japchae, Ramen, Salad [any type! The simpler, the better :D], and a whole lot more uhuu I can't pick *-*!!!

Interesting fact about yourself: **inserts bullets so it doesnt seem crowded**
> I believe I have a mild case of ADHD. I've never gone to a professional to confirm this, but I really think so haha :D I mean, I'm focusing on one thing and then suddenly I'm fascinated with something shiny and pretty somewhere off in the distance *w*
> I'm a HUGEHUGEHUGE fan of TVXQ [DBSG/DBSK/DongBangShinGi/ToHoShinKi/TongVfangXienQi/] ever since they debuted :D
> My life-long dream is to go to a TVXQ concert and meet them in person~ ♥
> I'm taking up Home Economics at Uni, and may be taking a minor in Food Chemistry :3




So there, a little tidbit about me :) I'm looking forward to my stay in this community! Oh, if you guys have any questions, feel free to ask! :D

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New member intro :3

Mar. 13th, 2010 | 02:52 pm
posted by: buttcrackderby in asian_cooking

Name: Ren

Age: 25

Ethnicity (optional, but preferred): I live in the USA, but I guess my ethnicity is Scottish/English?

Favorite food: Basashi (Japanese style raw horse meat), Annin tofu (Chinese almond/apricot-pit flavored pudding-like dessert), Saag Paneer (Indian spinach and cheese dish), Mutton Moguwai (Indian Mutton dish, kind of creamy..), Cow tongue yakiniku and many more..

Interesting fact about yourself: I'll try any and every dish at least once. When I lived in Tokyo my Japanese friends found delight in this and like to play, "Let's feed Ren food and tell her what it is AFTER she eats it." Funny, but it's actually how I discovered GLORIOUS BASASHI.


Nice to meet you! (@w@)/

I plan on moving back to Japan soon and had an interest in more recipes that don't require ovens. ;)

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Introduction and request

Jan. 9th, 2010 | 01:35 am
location: Home sweet home
mood: chipperchipper
music: Xiahtic
posted by: amouralamer in asian_cooking

Name: amouralamer
Age: 35
Ethnicity (optional, but preferred): Lets see.....half Mexican, the other half is Swedish, Welsh, Irish, English (officially) and German, Jewish, Cherokee (unofficially) XD
Favourite food: I love Korean food! I love food in general really.
Interesting fact about yourself: Hmmm.....I'm a vegetarian. Mom to a beautiful baby girl who turns 1 in April. I had her through artificial insemination and I hope to try for baby #2 in a couple of months.:) I love Dong Bang Shin Ki! I can't even say how much! I also like kdramas and yaoi. I joined livejournal for the DBSK fanfictions. LOL! Oh! And I have 5 cats! 8D

Okay. My question is this: does anyone have a recipe for Saeng Cream Cake (I think that is what it is called)? It is that really yummy Korean cake covered in cream and beautifully garnished with fruit. So far the only one I've been able to find was in metric weights and measures. Completely unhelpful to me I'm afraid. So does anyone have a recipe for me in cups and ounces instead of lbs and grams and such? It would be much appreciated! Thanks!♥

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My Version of Salted Vege Duck Soup (w noodles)

Oct. 13th, 2009 | 07:58 pm
posted by: vanessafrida in asian_cooking




Salted veg duck soup has got to be one of my all time favourite comfort soups.  It doesn’t require much work and with some improvision, it is a meal in one! 

I always ask the supermarket to assist with the chopping and skinning of the duck into 6 pieces, just cos it is a hassle to do it at home.  With that hard work out of the work, pretty much this recipe is cut the veggies etc and dump into the pot to simmer.  That is it. 

I don’t add any salt to the stock just cos the salted veggies (which I wash) already adds enough salt to the soup.  

 

When I whipped this dish up, I added more ingredients that is not traditionally in the soup for a more balanced diet.  I also threw in noodles, so that I didn’t even have to bother with cooking rice.

Click here to read more (with recipe and detailed pictures)

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