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Old 05-20-2015, 12:38   #1
PSM
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Asian Recipes

Might as well gather everyone's recipes in one thread. Here's a start:

Orange Chicken

Ingredients:

(We cook for two)
2 lbs boneless, skinless, chicken breasts cut into bight-sized pieces
1 1/2 cups all purpose flour
1 or 2 eggs, beaten (depends on how much chicken you use)
¼ tsp salt
¼ tsp black pepper
Peanut oil for frying (vegetable or canola is fine)

Orange Sauce:

1 /12 cups water
2 Tbsp orange juice
2 Tbsp lemon juice
1/3 cup rice vinegar
2 ½ Tbsp soy sauce
1 Tbsp orange zest (grated)
1 cup packed brown sugar
½ tsp minced ginger root (we use as much as 2 Tbsp)
½ tsp minced garlic (we use 4 cloves)
2 Tbsp chopped green onion
¼ tsp red pepper flakes (we us 1 tsp)
3 Tbsp cornstarch
2 Tbsp water

Cooking:

Step 1: Combine flour, salt, and pepper. Dip chicken in egg and coat with flour mixture. Deep fry in 375° oil (to test, stick wooden chopstick or spoon in oil. If bubbles appear, it’s hot enough. Or sprinkle a bit of flour to see if it fries). Cook in small batches.

Step 2: Meanwhile, in a large saucepan, combine 1 ½ cups water, lemon juice, orange juice, rice vinegar, red pepper flakes, and soy sauce. Blend well over med. Heat for a few minutes. Stir in brown sugar, orange zest, ginger, garlic, and green onion. Bring to boil.

Step 3: Combine 3 Tbsp cornstarch with ¼ cup water and mix thoroughly. Slowly stir in cornstarch mix into sauce until it thickens. Pour sauce over chicken. Garnish with red pepper flakes, green onion, and (or) orange zest. Serve over rice.

(We always drop the leftover egg in the hot oil for the dog. )

Total time is less than hour total.

This has been cobbled together for our tastes over the years. Here’s a link that is pretty close to this recipe except she uses thighs instead of breasts, egg whites only, and cornstarch instead of flour. We like the crispier chicken that the flour produces. There are also very good step-by-step photos: Pioneer Woman

Enjoy!

Pat
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Old 05-20-2015, 21:36   #2
mark46th
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For a batter coating, try mixing corn starch and eggs...
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Old 05-20-2015, 21:53   #3
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Quote:
Originally Posted by mark46th View Post
For a batter coating, try mixing corn starch and eggs...
That's what Pioneer Woman did in the link. We do that for Kung Pao but prefer the crispier chicken in the OC.

Pat
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Old 05-22-2015, 15:34   #4
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Kung Pao

Kung Pao Chicken

This is the basic recipe that we started with in the ‘80s with our changes added. The original ingredients and/or measurements are in (prentices). The basic recipe was found in Mai Leung’s The New Classic Chinese Cookbook (1998).

Mise en place:

Wok or pan for deep frying

Peanut oil for deep-frying
½ cup raw, skinless peanuts

Chicken Mixture:

1 pound boned, skinless, chicken breasts and/or thighs cut into 1/3” inch pieces
2 Tbsp cornstarch
¼ tsp baking soda
1 Tbsp sugar (original = ½ tsp)
(2 Tbsp water)
1 Tbsp dark soy sauce
1 Tbsp rice wine or dry sherry
1 egg white

Add the chicken to the mixture and marinade at least 2 hours in the refrigerator.

4 dried chili peppers cut into small pieces with the seeds
2 Tbsp finely minced fresh ginger
4 scallions cut into pea sized pieces. Include some of the green stems. (2 scallions)
2 cloves garlic (no garlic)
Szechuan peppercorns – you’re on you own here. We haven’s settled on a measure yet as they are new to our pantry. They are not a pepper; they have a mouth numbing property. It’s what used to make Kung Pao special but was banned in the U.S. for several decades and fell out of favor with restaurants. Make sure that if you use them they must be husked. The seeds will break your teeth! (none) ETA: Toast these in the dry wok until fragrant (about 30 seconds) then set aside. ETA 19 JUN 15: OK, tonight we used fresh peppercorn husks and only used 1 teaspoon without toasting. One teaspoon was more than enough and, by not toasting, they added a floral sent and taste to the dish. It's not unpleasant but distracting. Start light and try toasted and untoasted if you use them!

Sauce mixture:

(1/4 tsp salt) We find the soy sauce adds enough
4 tsp sugar
1 tsp cornstarch
2 Tbsp dark soy sauce (4 Tbsp)
2 Tbsp rice wine or sherry (4 Tbsp)
1 Tbsp Huy Fong chili garlic sauce
(2 Tbsp Chinese red vinegar or cider vinegar)
(1 Tbsp sesame oil)

Cooking:

Heat oil until bubbles rapidly rise from a wooden spoon (or dry bamboo chopstick) placed in the oil. (The author also suggests dropping a short length of scallion into the oil. If it spins rapidly and sizzles, the oil is ready.) If it smokes, it’s too hot.

Deep fry peanuts until golden brown. Remove and drain on paper towels.

Reheat the oil and add the chicken mixture. Stir to separate the chicken pieces. Briskly blanch the chicken until they just turn white. Remove with deep-fry drainer or slotted spoon to bowl.

Remove all be 2 Tbsp oil from the wok. Heat oil. Slightly brown chili peppers (a good exhaust fan comes in handy here). Add ginger and scallions, and stir-fry until golden. Stir in sauce mixture. Cook and stir until thickened. Return chicken to wok. Mix well and stir-fry briefly to reheat. Add peanuts and mix well. Remove to serving platter. Serve with rice.

As with most Asian dishes, and cooking in general, prep is everything! When it's time to wok, things happen very quickly.

Enjoy!

Pat
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Last edited by PSM; 06-19-2015 at 22:46. Reason: I forgot the chili sauce!
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Old 05-22-2015, 16:33   #5
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Adobong Balut

Ingredients

4 Balut eggs, peeled
1 tsp sugar
3 tbsp Canola Oil
2 cloves garlic, finely minced
1 small sized Onion
½ cup soy sauce, sliced
½ cup vinegar
3 pcs bay leaf
freshly ground black pepper
Thinly sliced Scallions for garnish

Cooking Instructions:

Remove the Balut Egg shells, then set aside.
Add Canola oil into the Frying pan, when Canola oil is heated enough saute’ Onion and the minced garlic until oil gets infused with the flavor of garlic.
Add Balut and fry for a few seconds then add Soy sauce and Vinegar in the Pan.
Bring to a boil without stirring. Simmer for a few seconds, then coat eggs with the sauce.
Add bay leaf, sugar and freshly ground black pepper.
Simmer for another minute. Coat again. Turn off the heat. Let sit for about 10 minutes.
Give the eggs another coating.
Serve with fried rice.
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Old 05-22-2015, 16:56   #6
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"Adobong Balut" RL

Uhhhh, no.
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Old 05-22-2015, 16:56   #7
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Red face

RL,

I am Sammy Davis and we don't eat Adobong Balut.
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Old 05-22-2015, 21:08   #8
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Quote:
The author also suggests dropping a short length of scallion into the oil. If it spins rapidly and sizzles, the oil is ready.
I used this tonight making the Orange Chicken and it's now my favorite way to check the oil temp.

Pat
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Old 05-23-2015, 19:11   #9
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PSM - thanks, we'll be trying the Orange Chicken this week!

Red Curry with Beef

4 cans coconut milk
2Tbs red curry paste (we use Pataks, although the local Indian shop has some great homemade stuff I need to buy again)
1tsp fish oil
3 cans sliced bamboo shoots
2lbs Milanese steak, cut into strips

Heat coconut milk, add fish oil and curry paste. Bring to boil, then reduce to med-high (don't boil again, meat will get too tough).
Salt meat generously.
Add meat, cook until almost done (4-5 min - it changes color).
Add bamboo; cook 2 more minutes.
Serve with Jasmine rice. Top with fresh cilantro or basil.
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Old 05-26-2015, 20:26   #10
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Kanom Jeeb (Thai dumplings)

1lb ground pork
1/2lb shrimp, chopped
2 shallots, minced
3 cloves garlic, minced
1/2c chopped cilantro
1 egg
2Tbs soy sauce
1/2tsp sugar
1/2tsp pepper
1tsp salt
2Tbs chopped shitake mushrooms
Wonton wrappers

Mix everything in a bowl.
Place 1 teaspoon (ish) of mixture in the center of a Wonton wrapper and pinch the 4 corners up to close.
Continue until all the mixture is used.
Steam until the meat is cooked (15-20min).
Serve with sauce.


Sauce:
4Tbs soy sauce
1Tbs white vinegar
1-2 chopped Thai chillies (I just used 1/2 a jalapeno).
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Old 05-27-2015, 09:52   #11
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A chef tip: If you don't have a wok use a Teflon coated sauté pan instead. Most of these recipes use ingredients that really stick to the pan.
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Old 05-27-2015, 09:55   #12
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Quote:
Originally Posted by letinsh View Post
Kanom Jeeb (Thai dumplings)

1lb ground pork
1/2lb shrimp, chopped
2 shallots, minced
3 cloves garlic, minced
1/2c chopped cilantro
1 egg
2Tbs soy sauce
1/2tsp sugar
1/2tsp pepper
1tsp salt
2Tbs chopped shitake mushrooms
Wonton wrappers

Mix everything in a bowl.
Place 1 teaspoon (ish) of mixture in the center of a Wonton wrapper and pinch the 4 corners up to close.
Continue until all the mixture is used.
Steam until the meat is cooked (15-20min).
Serve with sauce.


Sauce:
4Tbs soy sauce
1Tbs white vinegar
1-2 chopped Thai chillies (I just used 1/2 a jalapeno).
I was proud of you until I read this...... Asian Mexican Infusion? (Seppuku is required now....)
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Old 05-27-2015, 10:01   #13
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Originally Posted by Team Sergeant View Post
I was proud of you until I read this...... Asian Mexican Infusion? (Seppuku is required now....)
I think that he can be spared. Every Thai restaurant that I ate at in Los Angeles used jalapeños. Probably because they were local and fresh.

Pat
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Old 05-27-2015, 10:10   #14
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Quote:
Originally Posted by PSM View Post
I think that he can be spared. Every Thai restaurant that I ate at in Los Angeles used jalapeños. Probably because they were local and fresh.

Pat
Culinary Blasphemy!!!!!!!!!!!!!!!!!!

It's got nothing to do with local and fresh, it does have everything to do with cheap and hot.
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Old 05-27-2015, 11:46   #15
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Quote:
Originally Posted by Team Sergeant View Post
I was proud of you until I read this...... Asian Mexican Infusion? (Seppuku is required now....)
cool, was just finishing up a blade. Needed to test it's edge
In my defense, there was a tornado coming and I didn't have time to make another stop on my way home. Improvise, adapt, overcome?

Quote:
Originally Posted by Team Sergeant View Post
It's got nothing to do with local and fresh, it does have everything to do with cheap and hot.
Arguably, I've got some "guys I know" who use this criteria for some of their poorer decisions...
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Last edited by letinsh; 05-27-2015 at 12:10.
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