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Kuljon - (Oysters Fried in Egg Batter)

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Country of the Food: Korea | Email to Author               Posted on 21 April 2003 @ 10:14:40

2/3 lb. oysters
1/2 cup flour
2 eggs
10 gingko nuts
ginger juice
black pepper
MSG (optional)

1. Buy fresh, large oysters. Wash them in salt water, remove the shells and drain.
2. Sprinkle the clean oysters with the black pepper and ginger juice.

3.Dip the oysters into flour and then into the beaten egg. Fry them in a hot oiled pan.

4. Stir-fry the shelled gingko nuts with salt and peel off the skin.

5. Arrange the fried oysters in a dish and garnish with the ginko nuts and parsley.


Khal Bi (Korean Barbecue Meat)

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Country of the Food: Korea | Email to Author               Posted on 21 April 2003 @ 10:15:26

Yield: 1 servings

4 lb Short Ribs
1/2 c Shoyu
1 tb Sugar
1 ds Black pepper
2 Cloves Garlic;finely chopped
1 tb Honey
1 1" cube ginger;finely sliced
2 Stalks green onion;fine chop
1 ts Sesame oil

Slice meat 1/8 inch away from bone, leaving bone attached. Crisscross meat to break fibers and allow marinade to penetrate. Combine sauce ingredients and marinate meat for a minimum of 1 hour. Broil or barbecue to desired doneness.



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Country of the Food: Korea | Email to Author               Posted on 21 April 2003 @ 10:16:49

(Yield: 6 servings)
2 lb Beef sirloin, lean
4 T Light soy sauce
2 T ;water
2 T Scallion; minced
1 Garlic clove; minced
3 T Soy sauce, dark
1 T Sesame oil
1 ts Black bean paste
1 T Sugar
1/4 ts Cayenne pepper
1/2 ts Ginger; freshly grated
1 1/2 ts Sugar
1 T Sesame seed, toasted*
1 T Oil

Tabasco; to taste
Salt; to taste
1 Garlic clove; crushed
1 ts Sesame seed, toasted*
1 ts Scallion; minced
1 T Oil

* TOASTED SESAME SEED: Place 1 cup sesame seed and 1 teaspoon salt in a skillet, brown seeds slowly until they are toast-colored and puffed. Stir constantly while toasting. Remove from heat and allow to cool. Pulverize seeds in a mortar or a blender. Store in a tightly capped bottle.

Cut beef into very thin strips and pound to flatten; then cut into medium size squares. Combine all the other ingredients. The marinade, as the name of the dish implies, should be quite fiery. Mix meat and marinade and set aside for 4 to 5 hours, or longer if refrigerated. Broil very quickly over hot charcoal, dip in Bulgogi sauce (next recipe) and serve immediately with white rice.

NOTE: The marinated beef can also be fried in hot peanut oil for just a few minutes. Crush garlic with sugar and salt to make a smooth paste. Combine with remaining ingredients. Dip broiled or fried beef slices in the sauce.


Chap Jae

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Country of the Food: Korea | Email to Author               Posted on 21 April 2003 @ 10:17:42

1/2 lb. finely ground beef or pork
1/2 lb. cellophane noodles
1/2 bunch spinach (about 1 1/2 cup when cooked
10 mushrooms, fresh or dried
1/2-1 onion chopped
1-2 carrots, shredded or finely slivered
1 tablespoon sesame seed
2 tablespoons sesame oil
1/4 cup soy sauce
2-4 tablespoons sugar
1/2 teaspoon MSG (optional)
2 cloves garlic, crushed & finely chopped
Salt and pepper to taste
Cooking oil

1. Fry meat in small amount of cooking oil until done and set aside.
2. Cook noodles in boiling water, test for tenderness. They should be soft but firm. Rinse noodles in cold water when done. 3. Cut noodles to 3 or 4 inch lengths.
4. Cook spinach in boiling water, drain, rinse in cold water and drain again. Cut into bite size pieces and set aside.
5. If dried mushrooms are used, wash well and soak in warm water for 15 minutes. If fresh, wash well.
6. Chop mushrooms into small pieces.
7. Over medium heat in wok or frypan, heat some cooking oil and stir-fry mushrooms, onion and carrots until barely tender.
8. Add meat, noodles, spinach and more oil if needed to prevent sticking.
9. Stir and cook, adding sesame seeds, sesame oil,soy sauce, sugar, MSG, garlic, pepper and salt. Taste as you cook and mix in seasonings, adjusting them to taste.
10. Heat just long enough to heat ingredients and blend flavors.
Makes amout 6 servings.


Korean BBQ Chicken

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Country of the Food: Korea | Email to Author               Posted on 21 April 2003 @ 10:18:26

(Yield: 1 servings)
1/4 c Sesame seeds
1/4 c Corn oil
1/4 c Soy Sauce
1/4 c Dark Corn Syrup (Karo)
1 ea Small onion, sliced
1 ea Clove garlic, crushed
1/4 ts Pepper
1/4 ts Ginger, ground
1 ea Broiler-Fryer Chicken (cut -into pieces)

In a shallow baking dish stri together the first eight ingredients. Add chicken, turning to coat. Cover and refrigerate, turning once, at least three hours.
Grill over low coals, turning and basting frequently, about 50 minutes


Chapche (Mixed Vegies with Beef)

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Country of the Food: Korea | Email to Author               Posted on 21 April 2003 @ 10:19:26

Mixed vegetables with beef ("chapche") is usually made when there are some celebration or party. But it is easy to make and now is served in any time people want.
The dishes contains seasoned beef, vegetables, and noodles. Its taste is sweet and very special.

5 oz lean beef
A: 2 T soy sauce, 1 T sesame oil,1 t sugar, 1/2 cooking wine.
Crushed garlic, roasted sesame seeds, finely chopped green onion
1 3/4 oz bean threads, i green onion, 4 dried mushrooms, soacked in water, 1 oz carrot, 1/3 oz dried cloud ear mushrooms, soacked in water.
1 green peper, 2/3 t salad oil, salt and pepper.
B: 1 t roasted sesame seeds, 2/3 t soy sauce, 1/2 t sugar
1/3 t sesame oil, crushed garlic, pepper, MSG

In salted boiling water, cooked bean threads 3- 4 minutes until transparent.
Drain and cut into 2 1/2 inch length.
Cut beef and make it into strips.
Combine A and add beef to marinate.
Slice green onion diagonally.
Cut mushrooms into strips.
Cut ear mushrooms into bite size pieces. Cut carrot and green pepper into the strips.
Heat salad oil and add green onion. Cook briefly and seas on with salt and pepper. In the same manner cook all vegetables.
Heat salad oil and cook beef strips.
Combine B. Add bean threads and mix well.
Add vegetables and beef. Mix and serve it.


Bibimbap (Vegies and Beef on Rice)

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Country of the Food: Korea | Email to Author               Posted on 21 April 2003 @ 10:20:21

("bibimbap") is made from cooked rice mixed with bits of meat, seasoned vegetables, and egg. If desired, it can be eaten with "kochujang" ( a red hot pepper paste ).

1 cup cooked rice
1 oz beef
1 oz each radish and carrot, spinach, soybean sprouts and fiddlehead, seasoned
salad oil
For marinate: 1/2 T soy sauce, 2/3 T sesame oil, 1/4 t sugar, 1/4cooking wine.

Cut beef into strips and marinate 5 minutes. In hot oil cook briefly; set aside. Place hot cooked rice in a bowl.
Arrange 4 kinds of seasoned vegetables on rice. Place beef too.
Heat oil and drop egg and cook.
Place fried egg on top of beef. Serve with "kochujang" and sesame oil


Chaeyuk Kui (Pork Roast)

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Country of the Food: Korea | Email to Author               Posted on 21 April 2003 @ 10:21:10

Yield: 4 servings

1/2 lb Pork shoulder or other lean- -pork
2 ea Scallions
1 ea Cloves garlic
1 tb Sesame oil
1 tb Sesame seeds
1 tb Sugar
Dash black pepper
4 tb Kochu chang

This dish is fairly spicy: it gets its highly seasoned flavor from kochee chang (Red Bean Paste, found in many Oriental food stores. If it is not available, Japanese miso sauce amy be substituted). Although the amount indicated is recommended, it is possible to use a little less.
1. Cut the pork into 4 or 5 slices about 1/4 inch thick.

2. Mince the scallions. Mince or crush the garlic. Combine both ingredients with the remaining seasonings in a bowl. Add the pork slices and mix well until all sides of the pork are coated.

3. Grill immediately or marinate until ready to serve. It is important that the pork be well done; the outside should be dark, almost charred. A charcoal, an electric or an oven grill may be used.


Korean Beef Sticks

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Country of the Food: Korea | Email to Author               Posted on 21 April 2003 @ 10:22:02

Serving Size : 6
1 lb Boneless beef sirloin steak, -1/2" thick
1/4 c Soy sauce
1 tb Toasted sesame seeds
1 tb Water
2 ts Sugar
1/2 ts Tabasco sauce
1 Clove garlic, pressed
Bamboo skewers

Slice beef into 1/4" thick strips, each about 4-5" long. Thread onto bamboo skewers, keeping meat as flat as possible. Arrange skewers in large shallow pan. Blend soy sauce, sesame seed, water, sugar, pepper sauce and garlic, stirring until sugar dissolves. Pour mixture evenly over skewers; turn over to coat all sides. Let stand 30 minutes, turning skewers over occasionally. Remove skewers from marinade; place half on flat microwave-safe plate. Microwave on High 30 seconds. Turn skewers over and bring skewers from outside of plate to center. Microwave on High 30 seconds (for rare), or to desired degree of doneness. Repeat procedure with remaining skewers.


Chen Ya - Korean Meat Fritters

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Country of the Food: Korea | Email to Author               Posted on 21 April 2003 @ 10:22:50

Serving Size : 4
2 lb Sirloin tip steak
3 Sprigs green onion, minced
2 tb Sesame seed oil
2 ts Sesame seeds
1/2 c Soy sauce
1 Clove garlic, minced
1 Dash of black pepper
5 Eggs

Slice meat 3"x4"x1/4" thick. Combine all other ingredients except eggs and soak meat in sauce for one hour. Flour meat, dip in slightly beaten egg, and fry over medium head until brown. Serve hot with sauce. Sauce: 2 tbsp. soy sauce 1 tsp. chopped green onion 1 tsp. sesame seeds 1 tsp. vinegar 1 tsp. sugar Mix all ingredients together.


Jeot Khal - Spiced Whitebait

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Country of the Food: | Email to Author               Posted on 21 April 2003 @ 10:23:46

Serving Size : 4

8 oz Whitebait Or Other Very Tiny - Whole Fish
3 Egg Whites
3/4 ts Salt
1 tb White Sesame Seeds, Finely - Ground
1 1/2 ts Chili Powder
Oil For Deep-Frying
2 tb Sesame Oil

Wash the fish and dry thoroughly. Beat the egg whites, then blend in the salt, ground sesame seeds and chili powder.
Heat the oil to moderately hot. Dip the fish into the egg white mixture, then drop into the hot oil and deep-fry until golden brown and crisp. Lift out with a spoon and drain well on paper towels. (The fish can be stored, when cool, in an airtight container.)

Just before serving, heat the sesame oil in a wide skillet to very hot. Add the fish and fry, stirring frequently, until heated through and crisp. Serve at once.


Stir-Fried Cucumbers And Beef

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Country of the Food: Korea | Email to Author               Posted on 21 April 2003 @ 10:24:40

Serving Size : 4

4 sm Cucumbers
5 1/4 oz Lean beef
1 t Salt
1 tb Salad oil
-----MIXTURE A-----
1/4 ts Crushed garlic
Salt and pepper
-----MIXTURE B-----
1 tb Finely chopped green onion
1 t Roasted sesame seeds
1 t Sesame oil
1/2 ts Soy sauce
1/2 ts Ground chili pepper
1/4 ts Salt
Chili pepper -- shredded

Cut off both ends of cucumbers and slice thinly.
In a bowl place the cucumbers and sprinkle with 1 teaspoon salt; let stand 5-10 minutes.

When cucumbers are flexible, wrap in a cloth or paper towel and squeeze out water.

Cut beef into julienne strips.

Heat salad oil. Quickly stir-fry beef over high heat and season with Mixture A.

Add cucumber slices and stir-fry briefly. Season with Mixture B. Transfer to serving plate and garnish with shredded chili pepper


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