Category Archives: Asian Cuisine

June 26, 2010 · 2:35 pm

Stir-Fried Tofu with Bok Choy

INGREDIENTS:

3/4 lb                      Firm Tofu, drained

2 tbs                        Sesame Seeds

1 tbs                        Asian Sesame Oil

1 tbs                        Vegetable Oil

1                             Bok Choy Head, leaves and stalks sliced 1 in thick

4 cups                      Bean Sprouts (9 oz)

1 tsp                        Chicken Bouillon Cube, crushed or grated

tt                             Salt and Pepper, freshly ground

INSTRUCTIONS:

Wrap the tofu in paper towels and drain in a strainer set over a bowl for 30 minutes.  In a skillet, toast the sesame seeds over moderate heat until fragrant, 1 minute.  Let cool, then grind to a coarse powder.

In a large skillet, heat the sesame oil.  Add the drained tofu, breaking it up into chunks with a spoon, and stir-fry over moderately high heat until lightly browned, about 3 minutes.  Transfer the tofu to a plate.

In the same skillet, heat the vegetable oil.  Add the bok choy and stir-fry over moderately high heat until tender, 5 minutes.  Add the bean sprouts and stir-fry until heated through.  Stir in the tofu and season with the bouillon cube, salt and pepper.  Transfer to a bowl and garnish with sesame seeds.

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Filed under Asian Cuisine, International Inspirations, Vegetarian Fare, What's for Dinner?

June 21, 2010 · 10:05 pm

Lemongrass Chicken

Lemongrass Chicken

INGREDIENTS:

2 tbs           Asian Fish Sauce

3                Garlic Cloves, crushed

1 tbs           Curry Powder, mild

1/2 tsp        Kosher Salt

2 tbs            Sugar

1 1/2 tsp      Sugar

1 1/2 lbs      Chicken Thighs,  skinless and boneless, but into 1 1/2 in pieces

3 tbs            Water

3 tbs            Canola Oil

2                 Fresh Lemongrass Stalks, tender inner white bulbs minced

1                 Large Shallot, thinly sliced

3                 Serrano Chiles, seeded and minced

5                 Cilantro Sprigs

INSTRUCTIONS:

In a bowl, combine the fish sauce, garlic, curry powder, salt and 1 1/2 teaspoons of the sugar.  Add the chicken to coat.

In a small skillet, mix the remaining 2 tablespoons of sugar with 1 tablespoon of water and cook over high heat, stirring, until the sugar is dissolved.  Cook without stirring until a deep amber caramel forms, 2 to 3 minutes.  Remove from the heat and stir in the remaining 2 tablespoons of water.  Transfer to a very small heatproof bowl.

Heat a wok over high heat.  Add the oil and heat until shimmering.  Add the lemongrass, shallot and chiles and stir-fry until fragrant, about 1 minute.  Add the chicken and caramel and stir-fry over moderate heat until the chicken is cooked through and the sauce is slightly thickened, about 8 minutes.  Transfer to a bowl and top with cilantro.  Serve with rice.

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Filed under Asian Cuisine, Chicken Dishes, International Inspirations, What's for Dinner?

June 8, 2010 · 1:27 pm

Spicy Thai Shrimp Kebabs with Chile-Lemongrass Dipping Sauce

INGREDIENTS FOR THE GRILLING SAUCE:

1 tbs            Garlic, chopped

1 tbs            Fresh Ginger, chopped

1 tsp            Fresh Jalapeno, finely chopped

1 tbs            Scallion, chopped (green part)

1 tsp            Kosher Salt

1/4 cup       Peanut Oil

INGREDIENTS FOR THE DIPPING SAUCE:

3 stks         Lemongrass, ends trimmed and tender core chopped

3 tbs           Fresh Lime Juice

2 tbs           Scallions, finely sliced (white parts only)

1 tbs           Fish Sauce

1 tbs           Fresh Cilantro, chopped

1 tbs           Fresh Basil, chopped

1 1/2          Soy Sauce

1 tsp           Garlic, minced

1 tsp           Light Brown Sugar

2 tsp           Sriracha Chile Sauce

INGREDIENTS FOR THE KEBABS:

1 1/2 lbs   Large Shrimp, peeled and deveined (21-25 count)

4                  Japanese or Chinese eggplant, peeled and cut into 3/4 in rounds

INSTRUCTIONS F’OR THE GRILLING SAUCE:

In a  food processor, combine the garlic, ginger, jalapeno, scallion, salt and peanut oil and process until well combined.  The mixture will still be chunky.  Can be made up to six hours ahead and refrigerated.

INSTRUCTIONS FOR THE DIPPING SAUCE:

In a small serving bowl, combine all ingredients and 3 tablespoons water and stir well.  Can also be made up to six hours ahead and refrigerated.

INSTRUCTIONS FOR THE KEBABS:

Thread the shrimp onto flat skewers so the skewers are perpendicular to the length of the shrimp.  (Double skewers help to keep the shrimp from spinning while turning on the grill.)

Thread the eggplant pieces onto the skewers so that the skewer is parallel to the cut surface of the eggplant.  (Double skewers)

Build a medium-hot charcoal fire or heat a gas grill to medium-high.  Oil the grill grate.  Brush the grilling sauce all over the shrimp and eggplant skewers.  Grill the shrimp skewers (uncovered on a charcoal grill; covered on a gas grill) until just cooked through, about 2 minutes per side.  Grill the eggplant skewers until soft and nicely browned, 2 to 4 minutes per side.  If they begin to burn before softening, transfer them to a cooler part of the grill(if using gas, lower the heat a bit.) 

Remove the shrimp and eggplant from the skewers and arrange on a platter.  Drizzle with 2 tablespoons of the dipping sauce and serve with the remaining dipping sauce on the side.

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Filed under Asian Cuisine, Fish Favorites, For the Grill, International Inspirations, Summer Favorites, What's for Dinner?

June 6, 2010 · 11:03 pm

Chicken and Vegetable Stir Fry

Chicken and Vegetable Stir Fry

INGREDIENTS:

1/3 cup            Soy Sauce, light

1/2 cup            Water

2 tbs                 Brown Sugar (Coconut Sugar for lower glycemic index)

2 tbs                 Lime Juice

1 lb                    Chicken Breasts, skinless sliced thinly

3 tbs                  Vegetable Oil

1 piece              Fresh Ginger

3 Lg                   Carrots, sliced diagonally 1/4 inch

1/2 lb                 Fresh Asparagus

1/2 lb                 Fresh Snow Peas

2 oz                    Cashews

                             Served with Whole Grain Rice

INSTRUCTIONS:

Combine first 4 ingredients in a large shallow dish, blending well and then add chicken.  Cover and chill for at least one hour.  Remove chicken from the marinade, reserving marinade.  Heat oil in a wok or skillet over medium high heat for 1-2 minutes.  Add chicken and ginger.  Stir fry 2 minutes.  Add reserved marinade.  Reduce heat, cover and cook over medium-low heat for 2 minutes.  Remove cover.  Increase heat to medium-high.  Add carrots and stir fry for 1 minute.  Add asparagus and snow peas and stir fry for 1-2 more minutes or until chicken is done and vegetables are tender-crisp.  Stir in Cashews.  Remove and discard ginger.  Serve over rice.

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Filed under Asian Cuisine, Chicken Dishes, International Inspirations, What's for Dinner?