Dolce Dente » asian

Stir fried Bean Curd with Asian greens

meggamoma — Fri, 15 Oct 2010 00:12:13 +0000

Being vegan is terrific when you can eat this way . The bean curd or tofu is stirfried lightly for a slight crunch , it then sits on a bed of bok choy ( a type of chinese cabbage ) ans broccoli , two vegetables so densely nutritious , you can feel terrific about what you have just eaten . Forget take out when you can have this dish on your table in mere minutes with no added MSG or clumpy cornstarch .

Sanjeev Kapoor

1/2 lb bean curd ( tofu ) cut into 3/4 inch cubes

2 Tbs oil

salt to taste

2 inches ginger , grated

1/2 tsp freshly ground black pepper

1 tbs lemon juice

1/2 medium broccoli , seperated into florets and blanched

4 Chinese cabbages ( bok choy ) roughly cut

4 to 5 cabbage leaves , shredded

10 garlic cloves , chopped

1 Tbs soy sauce

Heat one tablespoon of oil in a pan ; add the bean curd and stir fry for 3 to 4 minutes over medium heat . Sprinkle the salt , grated ginger , black pepper and lemon juice .

Heat the remaining oil in another pan . Add the broccoli florets , bok choy and cabbage and saute for 2 minutes . Sprinkle a little water . Add the garlic , soy sauce and a little more water and cook till the vegetables soften slightly .

Transfer the greens to a serving plate . Place the bean curd on top and serve hot .

Soy -Roasted Chicken

meggamoma — Fri, 27 Nov 2009 20:46:02 +0000

My sweet nephew and Niece , Sahil and Reina and great fans of Roast chicken and Chinese food . Whenever they visit , roast chicken helps to open them up and get the conversation flowing . I got this recipe years ago from the New york times Magazine . you will not believe how easy this chicken is to prepare leaving you free to enjoy being with friends and family.

Adapted from The New York times Magazine

serves 4

In a large ziplock bag or shallow dish large enough to hold the chicken , mix soy sauce , peanut and sesame oils and sherry . Add the garlic , salt , ginger and 5 Spice powder . Mix well . Rub the chicken inside and out with the mixture . Marinate , in the zipped bag or lightly covered , in the refridgerator for 2 to 24 hours , basting and turning occasionally .

Preheat the oven to 450 *F.

Remove the chicken from the refridgerator and wipe well to remove the marinade. Place the chicken in a roasting pan . Strain the marinade through a sieve ; discard the solids and spoon the liquid over the chicken . Place the pan in the oven and roast 45 to 50 minutes , basting frequently , or until a meat thermometer registers 158 to 160 degrees when inserted in the thigh . Remove from oven and allow to rest for 5 minutes before serving .

1/3 cup light soy sauce

1/4 cup peanut oil

1 tbs sesame oil

1 tbs Sherry

1 clove garlic , peeled and crushed

1/2 tsp salt

1/2 tsp finely grated ginger

2 tsp 5 spice powder

1 3 lb chicken

Curry Puffs

meggamoma — Sun, 19 Jul 2009 23:31:34 +0000

This perennial favorite of Malaysian street food was originally created by Indian cooks but is a staple in Malaysian cusine. I include here a recipe for the pastry as well as the filling. Many of the recipes I have come across lately suggest using store bought puff pastry and baked , but , if time permits please try the pastry and do as the Malaysians and deep fry till golden.

FILLING

5 TBS oil

1 medium sized onion

31/2 tsps curry powder

2 cups finely diced cooked chicken

1 tsp chili powder

1/2 tsp turmeric powder

2 large potatoes , boiledand finely diced

1 1/2 tsp sugar

1/2 tsp black pepper

1/2 tsp salt

PASTRY

4 cups all purpose flour

10 tbs butter or Crisco

3/4 cup plus 4 tsp water

1/2 tsp salt

Make the filling first . Heat oil and fry the onion gently until golden brown . Add curry powder , chili , turmeric and fry gently . Add the chicken , potatoes , sugar , pepper and salt and cook for 5 minutes. Mix well and leave aside to cool.

PASTRY

Mix flour with crisco , water and salt and knead well. Allow the dough to rest , refridgerated for at least 1/2 hour. Cut the dough into 3 inch circles . Take a tablespoon of filling and place in the center. Fold pastry over to make a half circle and crimp at edges. Deep fry in hot oil until golden .

Broiled Cod in Chile -Tamarind sauce

meggamoma — Fri, 10 Apr 2009 23:59:17 +0000

This is a great alternative to fish that is typically deep fried in many asian recipes. The light cod pairs remarkably well with the delightful combination of the sweet and spicy tamarind sauce , a family favorite.

Serves 4

Christina Arokiasamy

1 lb skinless cod fillet

1 tbs canola or peanut oil

2 Garlic cloves , minced

2 Fresh red chiles , minced

2 small shallots , chopped

3 tbs Fish sauce

3 tbs Tamarind Liquid

3 tbs palm sugar or brown sugar

Preheat the broiler. Place the fish on a baking sheet and drizzle with the oil. Carefully place the baking sheet on the top rack under the broiler and broil for 10 minutes , or until light golden and cooked through.

Meanwhile combine the garlic , chiles , shallots , fish sauce , tamarind liquid and palm sugar in a small pan. Bring to a boil over medium heat , then reduce the heat to low and simmer for 5 to 7 minutes.

Carefully remove the fish from the broiler and transfer to a serving platter. Pour sauce over fish and serve immediately.

Salmon with Ginger Butter

meggamoma — Sun, 22 Mar 2009 01:02:48 +0000

Christina Arokiasamy has combined the flavors of butter , ginger and shallots with brilliance in this simple , easy to prepare dish , yet extraordinary dish. Salmon can easily be substituted for any fish of choice.

Serves 4

1 lb skinless Salmon fillet

1 tbs extra virgin olive oil

2 tbs butter

one 3 inch piece fresh ginger , peeled and cut into long thin matchsticks

1 small shallot , thinly sliced

2 scallions , both white and green parts chopped

1/2 cup chicken broth

1 tbs oyster sauce

1 tsp soy sauce , or to taste

Pat the fish dry with paper towels , cut fish into 4 pieces , set aside.

Heat the olive oil and butter in a skillet over medium heat. Add ginger and shallot and cook until light brown in color , about 5 minutes.

Add the scallions , chicken broth ,oyster sauce ,and soy sauce. Bring just to a boil. Taste and add more soy sauce if needed for saltiness. Add fish pieces and cook for 5 minutes on each side, until most of the liquid is absorbed into the fish and the fish is warm in the center.

Transfer the fish to a serving plate , top with cooked ginger , shallots and scallions and serve immediately.

Deep fried spiced Tofu

meggamoma — Wed, 18 Feb 2009 01:17:52 +0000

I am always looking for new ways to serve Tofu. This is a perfect way to serve as a finger food or appetizer or as a mean dish I saute some haricot vert with red peppers and add the fried tofu , its best topped with peanut , chilli or soy sauce, the tofu soaks up the flavors.

1/2 lb block firm tofu

1/2 cup rice flour

2 tsp ground coriander

1 tsp ground cardamon

1 clove garlic , crushed

1/2 cup water

oil, for deep frying

Drain Tofu , cut into 1 inch slices.

Combine rice flour , coriander , cardamon and garlic in a bowl. Add water , stir until smooth.

Heat oil in a pan . Dip tofu slices into spice mixture, coat thickly.

Lower slices into heated oil , three at a time , cook on medium heat for 1 minute on each side or until crisp and golden brown, drain on absorbant paper. Repeat.

Serve alone or with stir fried vegetables , along side ,Peanut sauce , chilli sauce or soy sauce

Nasi Goreng

meggamoma — Wed, 18 Feb 2009 01:06:35 +0000

This Indonesian style fried rice is a staple in our home , especially when I am looking for a one dish meal. It is great as a meal as it combines both vegetables , seafood and poultry. As with all fried rice recipes you will need to cook the rice well ahead of time , place it in a tray and cool so as to prevent stickiness.

Serves 4

1/2 lb medium sized shrimp, peeled and deveined

1/4 lb chicken thigh filets , sliced into thin strips

2 eggs, beaten until blended

3 tbs peanut oil

1 large carrot , cut into fine julienne strips

1 clove garlic , crushed

1 tsp Sambal oelek

1 tbs dark soy sauce

4 cups cooked rice (from 1 1/2 cups raw rice)

4 spring onions , sliced on diagonal

Cilantro for garnish

Heat 1 tbs of oil in a frying pan, pour in eggs , cook over low heat until eggs have set, lift out. When omlette is cold , roll it up , slice thinly.

Heat remaining oil in frying pan ,add shrimp , chicken , carrot and garlic, stir fry until browned.

Add sambal oelek , soy sauce, rice and spring onions, stir fry until heated through. Serve garnished with omlette strips and cilantro.

For an authentic , festive look garnish with curls of spring onions and red pepper.

Roast Pork or Chicken with crispy shallots and garlic

meggamoma — Fri, 06 Feb 2009 01:24:15 +0000

This Thai inspired recipe was originally written using roast pork , which is fine if you just happen to have grilled or sauteed pork left over, I changed it as it is so easy to find roast chicken in almost every supermarket, and it still tastes really great. You will need Thai Salad dressing , which is posted seperately.

Serves 6

Gourmet magazine

1 cup peanut oil ,for deep frying

1/2 cup thinly sliced shallots ( about 2 large)

1/2 cup thinly sliced garlic (about 9 cloves)

1 lb left over roast pork or chicken , sliced very thin

1 1/4 cup coarsely shredded carrot

4 plum tomatoes , seeded and cut into strips

Green part of 5 scallions, halved lengthwise , and cut cross wise into 2 inch pieces

1 cup thinly sliced red onion

1 cup fresh coriander leaves, washed well ,spun dry and torn

1/2 cup fresh mint leaves, washed well , spun dry and torn

2 heads boston lettuce, washed well and spun dry

1 recipe Thai Salad dressing

Garnish , dry roasted peanuts , chopped

In an 8 inch skillet heat oil over moderately high heat until hot but not smoking and fry shallots until golden criso, 1 to 2 minutes. Transfer with a slotted spoon to drain. Fry garlic in 2 batches until deep golden and crisp , transfer with a slotted spoon as fried shallots.

In a large bowl toss together pork ,carrot , tomato ,scallions , onion , coriander and mint. Add 1/2 cup dressing and toss.

Line a platter with lettuce and arrange pork mixture on top. Sprinkle with fried shallots and garlic and garnish with peanuts. Serve remaining dress on the side.

Soft -shell crabs Tempura

meggamoma — Thu, 18 Dec 2008 01:20:59 +0000

Tempura are really feather light fritters, originally Japanese but used the world over. These soft shell tempuras are a creation of Jean Georges Vongerichten and the surprise is that they are served with a simple home made passion fruit sauce, which ,as you can imagine pairs so well with the crab.

4 tbs (1/2 a stick) butter

1/2 cup bottled Passionfrit juice

Salt and freshly ground black pepper

1 tbs lemon juice

2 cups ice water , with the ice cubes( about 3 parts cold water to 1 part ice)

1 egg yolk

1 cup flour ,plus more for dredging

Canola or any neutral oil

4 large or 8 small soft shell crabs cleaned

4 to 6 cups mesclun or other mixed salad greens

Place the butter in a small saucepan and turn the heat to medium high. When the butter foam has subsided and the butter has turned lightly brown add the passion fruit juice ,salt and pepper ( I add a pinch of cayenne or more ,I love spicy food ), squeeze in lemon juice. Remove from heat and keep warm.

Place the ice water in a bowl ;add egg yolk and beat for a moment. Add the flour and mix gently, the chef uses chop sticks ,the batter should remain quite lumpy.

Add enough oil to a 12 inch skillet to cover its bottom by 1/4inch. Turn heat to high.

When oil is hot , dredge the shells one at a time in the flour.Shake off the excess then dip them in the tempura batter. Transfer immediately to the hot oil. Cook on one side about 2 minutes or until lightly browned, then turn over on the other side and repeat. Drain on paper towels and salt them.

To serve ,Place the crabs on the greens and spoon the passion fruit sauce over all.

Peanut crusted chicken with Thai Hot and sweet Sauce

meggamoma — Tue, 16 Dec 2008 01:44:46 +0000

This recipe was originally served at the Authentic Cafe ,Los Angeles. The restaurant has since closed ,but the recipe lives on. It is delicious and really is more ,in my opinion, a American Thai flavor. Try it ,I hope you enjoy it.

1 cup dry roasted peanuts ,ground fine

1/3 cup yellow cornmeal

4 1/2 tbs minced garlic

1 tbs minced peeled fresh ginger root

2 stalks of fresh lemongrass, outer leaves discarded, and mashed to a fine paste.

1/2 tsp freshly ground black pepper

2 tbs coarse salt

1 1/3 cups rice flour

2 cups buttermilk

a 3 1/2 lb chicken , quartered

1/2 cup distilled white vinegar

2 fresh red chilies ,crushed

1 1/2 tbs fish sauce

1/2 cup water

In a shallow bowl stir together the peanuts, cornmeal , 2 tbs of the garlic ,gingerroot,lemongrass ,pepper ,salt and 1/3 cup of flour. Have ready in 2 seperate bowls the remaining 1 cup flour and the buttermilk.

Dredge the chicken pieces well in the flour, shaking off the excess, dip them in the buttermilk, letting the excess drip off, and roll them in the peanut mixture, transferring them as they are coated to an oiled shallow baking dish. Bake the chicken , covered tightly with foil, in the middle of a preheated 350*F oven, remove the foil carefully, and bake the chicken for 20 to 25 minutes more,or until it is golden.

SAUCE

In a small saucepan combine the vinegar ,the sugar , the remaining 2 1/2 tbs garlic ,the chilies and fish sauce and the water. Bring the mixture to a boil, and simmer till it is reduced by half. Serve the chicken with the sauce.