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Bushyfox  (Level: 174.4 - Posts: 2403)
Tue, 12th Aug '08 6:54 AM


Hi you guys..I do a lot of Asian cooking, in fact I have more Asian cookbooks than I know what to do with.
(I am also a cookbook-aholic, but that's another problem. )

I will share a few with you, starting with this'un:

Barbecued Thai Style Chicken

1 bunch fresh cilantro with roots
3 cloves garlic, peeled
3 small red hot chili peppers, seeded and chopped
1 teaspoon ground tumeric
1 teaspoon curry powder
1 tablespoon white sugar
1 pinch salt
3 tablespoons fish sauce
1 (3 pound) chicken, cut into pieces
1/4 cup coconut milk
Cut cilantro roots off at the stem, and mince thoroughly. Set aside a few leaves for garnish. In a blender or food processor, combine cilantro roots and leaves, garlic, chili peppers, tumeric, curry powder, sugar, and salt. Process to a coarse paste. Pour in fish sauce, and blend until smooth.
Place chicken in a large shallow dish. Rub with the cilantro paste. Cover, and marinate in the refrigerator at least 3 hours, or overnight.
Preheat grill for high heat.
Lightly oil the grill grate. Place chicken on the prepared grill, and brush liberally with coconut milk. Grill chicken 8 to 15 minutes on each side, depending on the size of the pieces. Turn only once, and baste occasionally with coconut cream. Cook until browned and tender, and juices run clear.


Bushyfox  (Level: 174.4 - Posts: 2403)
Tue, 12th Aug '08 7:05 AM

Wonton Noodle Soup
Serves 4

1/2 pound shrimp, shelled and de-veined
1 tablespoon minced celery
1 tablespoon minced green onion
1 egg white
1/2 teaspoon sesame oil
1/2 teaspoon salt
2 teaspoons cornstarch, divided
24 round wonton wrappers
2 tablespoons water
1 pound dry Chinese noodles
1 quart chicken stock
4 tablespoons minced green onion

Place shrimp in a food processor and pulse a few times to coarsely chop. Combine celery, 1 tablespoon green onion, egg white, sesame oil, salt and 1 teaspoon cornstarch with shrimp and pulse a few more times to make a chunky paste. Transfer mixture to a bowl and stir briskly until it becomes elastic.
Lay the wonton wrappers on a flat surface and place a scant teaspoon of shrimp mixture in the center of each wrapper. Combine remaining 1 teaspoon cornstarch with 2 tablespoons water to form a paste. One at a time, brush some cornstarch paste around the edge of a wonton wrapper and fold the wrapper in half to make a semicircle, pressing edges together to seal. Then, holding the wonton with the curved edge facing away from you, bring the tips of the straight edge together and seal with more cornstarch paste. Repeat with remaining wontons.
Bring a large pot of water to a boil and cook the noodles in boiling water until al dente, 8 to 10 minutes. Drain and divide between 4 serving bowls.
Meanwhile, bring the chicken broth to a simmer over medium-low heat.
Bring another large pot of water to a boil and drop the wontons into the boiling water. When the wontons rise to the surface, continue to cook them one minute longer. Remove with a slotted spoon as they finish cooking and divide them among the 4 bowls.
Pour hot chicken broth over wontons and noodles in bowls and garnish with the remaining chopped green onions to serve.

Great stuff!

Bushyfox  (Level: 174.4 - Posts: 2403)
Tue, 12th Aug '08 7:11 AM

(My own shortcut recipe)

Zingy Steamed Buns

Makes about a dozen or so..


2 cups of cooked and drained rice

1 finely chopped shallot (green onion)

1 cup finely chopped fresh coriander (cilantro)

2 finely chopped Kaffir lime leaves

2 t crushed ginger

1 T sesame oil

½ cup chopped red medium/mild-heat chili-pepper or capsicum (bell pepper)

1 level t coriander powder

1 level t lemon-grass powder

1 single skinless chicken breast or 2 skinless chicken thigh fillets, chopped into small cubes


3 cups Self-Raising flour (OR all-purpose flour with 1t baking powder, pinch baking soda (carb soda)

Warm water

1 t sugar

1/2 cup peanut or canola (Pam) oil >>> OR a can of Pillsbury biscuit dough

Light soy sauce for sprinkling

Lime juice for sprinkling



Spray a small non-stick saucepan with canola (Pam) spray, place on medium-hot stove, and add chicken cubes when saucepan is heated. Stir-fry quickly with the coriander powder and lemon-grass powder for 3-4 minutes.

Add chicken to bowl with rice, shallot, coriander, Kaffir lime leaves, sesame oil, chili-pepper and ginger…mix thoroughly and set aside.

Place 2 cups of SR flour into medium bowl, add oil and sugar, and enough water to make a stiff dough.

Put ½ cup flour into another smaller bowl.

Take dessertspoonful of dough, drop into flour and roll into a ball about the size of a golf ball. Flatten out ball with fingers onto a plate, and add a teaspoonful of the filling, molding dough all over filling. Turn ball over and brush lightly with a bit of the flour, put aside on a plate and repeat process till all of dough and/or filling is used.


Bushyfox  (Level: 174.4 - Posts: 2403)
Tue, 12th Aug '08 7:14 AM


1 1/2 c Chinese cabbage (Wong Buk), thinly sliced
1 1/2 c iceberg lettuce, thinly sliced
1 c bean sprouts
1/4 c red bell pepper, sliced in strips
1/2 c vinaigrette
2 tsp light soy sauce
4 (10-inch size) tortillas
1 1/2 lb boneless, skinless chicken breast, grilled

In a large bowl, combine the first six ingredients.
Mix well.
Place vegetable mixture in a line across the center of each tortilla
1 to 1 1/2" from the edge.
Thinly slice chicken breasts and place the meat on top of the vegetables.
Fold one side of tortilla over filling and tightly roll.


Bushyfox  (Level: 174.4 - Posts: 2403)
Tue, 12th Aug '08 7:18 AM

Egg rolls

1 package egg roll wrappers (4 1/2" by 5 1/2") - homemade or store bought

1 lb fresh pork (or barbecued pork)
1 medium onion (sliced)
2 stalks celery, cut diagonally
1/2 lb fresh mushrooms, sliced
6 water chestnuts (fresh if possible), sliced
1/2 lb Buk Choy, sliced thinly, 1 inch lengthwise
2 green onions, diced
1 lb fresh bean sprouts

Pork Seasoning:
1 tsp soy sauce
1 tsp oyster sauce
salt and pepper to taste
a bit (less than 1 teaspoon) cornstarch

4 tbsp water
1 tbsp cornstarch
1/2 tsp soy sauce
2 tsp oyster sauce
2 tbsp cornstarch mixed with 2 teaspoons cold water*
2 tbsp oil for stir-frying
2 to 4 c oil for deep-frying

Mix seasoning ingredients together.
Cut the pork into thin strips, add the seasonings and marinate the pork
for between 10 and 15 minutes.
While the pork is marinating, prepare the vegetables, and the gravy mixture.
Heat the wok over medium-high to high heat.
Add the oil for stir-frying.
When the oil is ready, add the celery and onion and stir-fry.

Remove from the wok.
Add the pork to the wok and cook until well done (place cover on wok).
Remove. Clean the wok and stir-fry separately the mushrooms, water chestnuts,
and bean sprouts.
Check the seasoning while stir-frying the bean sprouts.
Stir-fry the Buk Choy, covering and cooking for approximately 1 minute.

Combine all the ingredients in the wok.
If necessary, drain some of the juice from the vegetables out.
Add the gravy, pushing the vegetables up against the sides of the wok to
form a well in the middle for the gravy, and stir to thicken.
Mix thoroughly.
Add green onion.
Set the filling aside to allow to cool before wrapping.
Mix the cornstarch and water, slowly adding the water to the cornstarch
until you have a "glue" which will be used to seal the wrappers.
To wrap, lay the egg roll wrapper out with the short (4 1/2") side directly
in front of you. This will be the dry side. The two long sides will be called sides 1 and 3, and the other short side directly across from you will be called side 2.
Place approximately 1 tbsp of filling in the middle of the wrapper, spreading it out
but not getting too close to the edges.
Using your fingertip, spread a bit of the cornstarch/water glue along edges
1, 2, and 3.
Fold over the dry side, then take side 2 and fold it over,
making sure the two sides overlap.
Press down firmly on sides 1 and 3, making sure they are well sealed.
When oil is ready, slide each egg roll carefully into the wok one at a time.
Deep-fry until they are golden brown, then drain on deep-fry rack or paper towels.
Keep on a tray lined with fresh paper towels until needed.
The egg rolls should not be stacked. If possible do not reheat in the oven,
as this can dry the egg-rolls out, but if necessary,
reheat them on low heat for 10 minutes on each side.
A quick and easy recipe that can be poured over a dish or used
as a dipping sauce.

Oh so nice!

Bushyfox  (Level: 174.4 - Posts: 2403)
Tue, 12th Aug '08 7:26 AM

It took me a couple of years of messing around with many Satay recipes to come up with one I truly like.
Here it is!

Bev's Classic Satay Sauce.

(T= tablespoon/ t= teaspoon)

1 cup peanut butter (smooth or crunchy)
3 T fish sauce.......optional
2 T peanut oil
4 Asian red shallots, chopped OR 1 chopped onion
2 t chopped/crushed garlic
2 t crushed ginger
1/2 t chili powder
2 t curry powder
1 heaped t cumin
1/2 t cumin seeds......optional
3 T grated palm sugar OR brown sugar
1 T lemon OR lime juice
1 T kecap manis OR soy sauce
1 crushed Kaffir lime leaf......optional
2 finely chopped Thai chillies OR 2 t crushed chillies
1 can of light coconut milk

Cook onions or shallots in the peanut oil in medium saucepan over medium heat till just transparent.

Mix all ingredients except the peanut butter, coconut milk and kaffir lime leaf in a small bowl first.

Add all ingredients to saucepan EXCEPT the coconut milk.

Stir all ingredients for a minute till blended, then commence adding the coconut milk a bit at a time, stirring smoothly and constantly.

Lower the heat, and allow to cook till thickened whilst preparing the rest of the meal....possibly half an hour.

Remove kaffir lime leaf before serving.

Serve with wedges of fresh limes.

Serve with stir-fried pork or chicken....or any other way you do a Satay sauce! I like the pork or chicken to be skewered and barbecued before serving with a Satay sauce, but that's your choice.
I also like to do small cubes of pork in flour, then into thick batter: deep fried, drained on kitchen towels..THEN with Satay sauce.

Cheers, Bev

Zeedee  (Level: 234.3 - Posts: 1088)
Tue, 19th Aug '08 9:28 AM

Although not EXACTLY Asian, I think this is an interesting East-Meets-West recipe. It sounds kind of weird, but I took it to a Hawaiian-themed party, and it was a big hit. My kids love it.

Hawaiian Spam Musubi Recipe

A favorite Hawaiian way to eat Spam is in the form of a musubi (pronounced moo-soo-bee, with no accent). It is a fried slice of spam on rice pressed together to form a small block, then wrapped with a strip of seaweed. A special kitchen gadget, known as the Spam Musubi Maker, is responsible for the proliferation of this treat. It is a special plexiglas mold with the outline of a single Spam slice. The Spam musubi is eaten as a sandwich, and it is perhaps the Island's favorite "to go" or snack food. Spam musubi is literally everywhere in Hawaii, including local convenience stores, grocery stores, school cafeterias, and even at the zoo. Eating a Spam musubi seems to serve as a rite of passage for newcomers anxious to attain "local" status.

3 cups uncooked short- or medium-grain rice
4 cups water
5 sheets of sushi nori (seaweed in big squares)
1 (12-ounce) can Spam luncheon meat
1/4 cup soy sauce
1/4 cup sugar
1/4 cup rice wine (mirin)

Wash rice, stirring with your hand, until water runs clear. Place rice in a saucepan with water; soak 30 minutes. Drain rice in colander and transfer to a heavy pot or rice cooker; add 4 cups water. If you don't have a rice cooker, place rice and water into a large heavy saucepan over medium-high heat; bring just to a boil, reduce heat to low and simmer, covered, for 15 minutes. Turn off heat and leave pan, covered, for 15 additional minutes.

Cut nori in half widthwise. Place cut nori in a resealable plastic bag to keep from exposing the nori to air (exposing the nori to air will make it tough and hard to eat).

Cut Spam into 8 rectangular slices approximately 1/4-inch thick. In a large ungreased frying pan over medium heat (Spam has plenty of grease to keep it from sticking), fry slices until brown and slightly crispy. remove from heat, drain on paper towels, and set aside.

In a small saucepan over high heat, add soy sauce, sugar, and rice wine; bring just to a boil, then remove from heat. Add fried Spam slices to soy sauce mixture, turning them to coat with the sauce; let spam slices sit in marinade until ready to use.
In a small bowl, add some water to use as a sealer for the ends of the nori wrapper; set aside.

Using a Spam Musubi press, place a piece of nori on a plate. Position press on top of the nori so the length of the press is in the middle of the nori (widthwise). The press and the width of the nori should fit exactly the length of a slice of Spam. (Note: If you don't have a musubi maker, you can use the empty Spam can by opening both sides, creating a musubi mold.)

Spread approximately 1/4 cup cooked rice across the bottom of the musubi maker, on top of the nori; press rice down with flat part of the press to compact the rice until it is 1/4-inch thick (add more rice if necessary). Place a slice of Spam on top of the rice (it should cover most of the length of the musubi maker). Cover with an additional 1/4 cup cooked rice; press until 1/4-inch thick. remove the musubi from the press by pushing the whole stack down (with the flat part of the press) while lifting off the press. Fold one end of nori over the musubi and press lightly onto the rice. Wet the remaining end slightly with water, then wrap over musubi and other piece of nori; press down on the other end. cut log into 4 pieces. Repeat with the other 7 Spam slices, making sure to rinse off musubi maker after each use to prevent if from getting too sticky.
Do not refrigerate musubi, as they will get dry and rubbery.
Makes 32

And here's a bit more SPAM info from Wikipedia:

In the United States, the residents of the state of Hawaii and the territories of Guam and the Commonwealth of the Northern Mariana Islands (CNMI) consume the most Spam per capita. On average, each person on Guam consumes 16 tins of Spam each year and the numbers at least equal this in the CNMI. Guam, Hawaii, and Saipan, the CNMI's principal island, have the only McDonald's restaurants that feature Spam on the menu. Burger King, in Hawaii, began serving Spam in 2007 on its menu to compete with the local McDonald's chains.[8][9]
In Hawaii, Spam is so popular it is sometimes dubbed "The Hawaiian Steak." [10] It is traditionally reheated (cooked), resulting in a different taste than Spam eaten by many Americans on the mainland, who may eat Spam cold.[11] One popular Spam dish in Hawaii is Spam musubi, in which cooked Spam is combined with rice and nori seaweed and classified as onigiri.[12]

And from the SPAM website:

Hawaiians have a love affair with Spam - they eat it as a delicacy, adding it to soups and stews, treating it as a side dish for breakfast, and enjoying it as the main event for lunch and dinner. Residents of Hawaii consume more Spam than populations anywhere else in the world: More than four million cans every year, or an average twelve cans of Spam per person per year. In fact, Hawaii is so well associated with Spam that Hormel even introduced a limited edition "Hawaii" can in 2003.

The Hormel Company, in Austin, Minnesota, developed America's first canned ham in 1926. After the ham's were cut, the company was left with thousands of pounds of nearly worthless pork shoulder. Jay C. Hormel, son of Hormel founder George A. Hormel, developed the ideas of using the pork shoulder in a new product called "Hormel Spiced Ham." Since the name was rather uninspiring, a contest was held at a new year's Eve party for a new name with a $100 prize to the winner. The winning name was the name it goes by today - Spam. Kenneth Daigneau, an actor and the brother of a Hormel vice president Ralph Daigeau, won the contest.

During World War II, sales of Spam soared. In part because it requires no refrigeration, Spam was perfect for the military and became a standard K-ration for U.S. soldiers. Military personnel introduced it in Hawaii and elsewhere.

Bushyfox  (Level: 174.4 - Posts: 2403)
Tue, 19th Aug '08 4:51 PM

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