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Stir Fried Pork String with Hot Sauce

Admin :: Edit

Country of the Food: China | Email to Author               Posted on 21 April 2003 @ 15:07:22

10 ounces pork tenderloin
6 water chestnuts
2 tablespoons dried wood ears
2 teaspoons ginger
1 teaspoon garlic

Marinade
1 tablespoon soy sauce
1 tablespoon cornstarch
1 tablespoon water

Seasoning Sauce
1 tablespoon green onion, shredded
1 tablespoon soy sauce
1 tablespoon brown sugar
1 tablespoon hot bean paste
1/2 tablespoon rice wine
1 teaspoon sugar
1 teaspoon cornstarch
1 teaspoon sesame oil
1/4 teaspoon black pepper

Oil for stir-frying

Directions
Shred the pork: cut the pork into thin slices, then stack them up one on top of the other, and cut across into shreds.
Add the marinade ingredients to the pork and marinate for 15 - 20 minutes. While the pork is marinating, prepare the vegetables. Soak the wood ear in warm water for 15 minutes and cut off the stems. Peel the water chestnuts and cut into thin slices. Chop the garlic and ginger.
Mix together the sauce ingredients.
Heat the wok and add 2 tablespoons oil. When oil is ready, add the shredded pork and stir-fry quickly until done. Remove and set aside.
Clean out the wok and add more oil. When the oil is ready, stir-fry the garlic and ginger until fragrant. Add the wood ears, water chestnuts, and the shredded pork, and mix together.
Give the sauce a quick re-stir. Add the sauce and let it come to a boil. Serve hot.

 

Szechuan Pepper Oil

Admin :: Edit

Country of the Food: China | Email to Author               Posted on 21 April 2003 @ 15:08:03

Advertisement

Szechuan Pepper Oil

Ingredients:
1/2 cup sesame oil
1/2 cup peanut oil
2 - 3 red chili peppers

Directions:
Heat oil in wok until moderately hot. Add chili peppers and cook over medium or low heat until the oil becomes red.
Cool and store in covered jar in the refrigerator.

Note: Use as seasoning or dip.

 

Szechuan Style Squid

Admin :: Edit

Country of the Food: China | Email to Author               Posted on 21 April 2003 @ 15:08:46

Serves 6
Ingredients:

500 g/1 lb squid
1/2 teaspoon salt
1 egg white, slightly beaten
2 tablespoons cornflour (cornstarch)
1 red capsicum
4 spring onions (scallions)
1 teaspoon finely chopped garlic
1 teaspoon finely chopped ginger
1 tablespoon bottled chilli radish
6 tablespoons chicken stock
1/2 teaspoon oriental sesame oil

2 - 4 cups peanut oil for deep-frying
1 tablespoon peanut oil for stir-frying

Prepare squid, scoring the flesh and cutting into pieces. Season with salt, pour over the egg white, oil and 1 1/2 tablespoons of the cornflour and mix well.
Cover and chill for about 30 minutes. Cut capsicum and spring onions into bite-sized strips.
Heat peanut oil and when moderately hot drop in the squid, stirring to keep pieces separate. In less than a minute they will curl and become white. Either scoop out the squid with a large wire spoon, or pour contents of wok through a metal strainer over a metal bowl.
Return wok to heat and in the film of oil that remains stir fry garlic, ginger, capsicum and spring onions for 1 minute.
Add chilli radish and toss, then add stock and bring to the boil. Thicken with remaining cornflour mixed with 2 tablespoons cold water.
Stir in squid and sesame oil, toss well and serve immediately with steamed rice

 

Twice Cooked Pork (Hui Guo Rou)

Admin :: Edit

Country of the Food: China | Email to Author               Posted on 21 April 2003 @ 15:09:41

Serves 3 to 4

Ingredients:
1/2 lb pork
1 leek
1 small green pepper (choose jalapeno pepper for better taste)
1 small red pepper
1 tablespoon chili paste
1 tablespoon light soy sauce
2 tablespoons cooking oil
1 teaspoon salt

Directions:
Cook pork in boiling water for twenty minutes.
While pork is boiling, prepare vegetables. Remove the seeds from the jalapeno pepper, and cut the leek, and green and red peppers into chunks.
When pork has finished boiling, remove and let cool. Cut the pork into thin matchbox slices.
Add the salt to the pork pieces with your fingers. Stir and mix to make sure the meat is coated.
Heat wok. When hot, add cooking oil.
Stir-fry vegetables, adding, one at a time, leeks, green peppers, and red peppers. Stir-fry, taking care not to overcook (until mushy).
Add the chili paste and soy sauce, followed by the pork slices. Blend and cook together for 1 -2 minutes. Serve hot.

 

Red Snapper and Scallops in Lemongrass Coconut Cur

Admin :: Edit

Country of the Food: Malaysia | Email to Author               Posted on 21 April 2003 @ 15:10:58

Serves 6

Ingredients:
2 lbs red snapper fillets, cubed (could substitute cod or salmon if desired)
1 lb scallops
1 1/2 cups coconut milk
2 stalks lemongrass, lightly pounded
1/2 cup tamarind water (see below)
4 tablespoons lime juice

Tamarind Water:
3 tablespoons dried tamarind pulp
1/2 cup hot water

Spice Paste:
4 dried chilis (or fresh if available), chopped
1 small onion, chopped
2 cloves garlic
4 stalks lemongrass, thinly sliced
1 teaspoon shrimp paste (Thai is best)
Marinade:
1/2 cup coconut milk
1 tablespoons curry powder (Vietnamese is best)
2 tablespoons sugar
1 teaspoon salt
1 teaspoon fish sauce

Brown sugar to taste

Oil for stir-frying

Directions:
To prepare tamarind water: Place the tamarind in a bowl and pour the hot water over. Soak the tamarind for approximately 20 minutes. Stir the tamarind occasionally to remove any lumps.
While the tamarind is soaking, prepare the fish and the spice paste. To prepare the fish: Combine the marinade ingredients and marinate both the red snapper and the scallops for about 15 minutes.
To prepare spice paste: Use a food processor to grind all the ingredients together until smooth (you may need to add a small amount of liquid).
When the tamarind pulp is soft, strain it through a fine sieve, pressing on the pulp. Keep the liquid, discarding the pulp.
Heat wok and add oil. When oil is ready, add the spice paste, cooking it for about 30 seconds to soften. Add 1/2 cup of the coconut milk and the 2 lemongrass stalks and bring to a boil. Simmer for 5 minutes. Remove the lemon grass (it is there only to flavor the sauce).
Add the marinated fish, lime juice, tamarind water and stir-fry for about 1 minute. Add the rest of the coconut milk. Taste and adjust seasoning, adding a bit of brown sugar if desired, and/or more curry powder. Simmer for another 5 minutes - if desired add water to thin the sauce.

(The spice paste and the sauce for this dish can be made ahead of time and refrigerated)

 

BOW THAI PASTA WITH SHRIMP

Admin :: Edit

Country of the Food: Thailand | Email to Author               Posted on 21 April 2003 @ 15:11:45

The perfect choice for a romantic dinner for two - bowtie pasta is mixed with a flavorful sauce and quickly tossed with cooked shrimp.

3 large garlic cloves, crushed
2 tablespoons minced fresh ginger
1 bunch fresh cilantro, stemmed (about 2 cups)
1/4 cup dry-roasted peanuts
1/2 teaspoon dried crushed red pepper
1/2 cup peanut oil
8 ounces bow tie pasta
12 ounces cooked peeled deveined medium shrimp
4 green onions, chopped (including green tops)
3 tablespoons fresh lime juice

With processor or blender running, drop garlic and ginger through feed tube. Add cilantro, peanuts and red pepper. With machine running, gradually add oil. Season to taste with salt. (Can be prepared 6 hours and up to 1 day ahead. Cover and refrigerate.)

Bring pot of salted water to boil. Add pasta and cook until just tender. Place shrimp in colander. Pour pasta into colander. Drain. Return shrimp and pasta to pot. Add pesto sauce, onions and lime juice. Toss to coat. Divide between plates and serve.

 

Chicken with Red chili and Cashews (Kai Phat Met m

Admin :: Edit

Country of the Food: Thailand | Email to Author               Posted on 21 April 2003 @ 15:12:34

Serves 4

3 tablespoons vegetable oil for stir-frying
10 small dried Japanese chilies
12 cloves garlic, pounded to a mash or crushed and chopped
3/4 pound boneless, skinless chicken breast, cut crosswise into 1/2-inch thick slices.
4 scallions, including the green tops, angle-cut into 2-inch pieces, bulbs cut in half lengthwise.
1 small onion, sliced
2 tablespoons chili-tamarind paste (nam phrik pao)
1/4 cup chicken stock or canned chicken broth
1 tablespoon oyster sauce
1 tablespoon Thai fish sauce (nam pla)
2 tablespoons sugar
3/4 cup whole roasted cashews
Sprigs of cilantro (optional)

Directions:

Place all of the ingredients except the hot sauce within easy reach of the cooking area..

Set a wok over medium-high heat. When it is quite hot, add the oil. Rotate the wok a bit so the oil coats the sides. When the oil is hot, add the chilies and stir-fry briefly, just until they deepen in color. Remove the chilies with a slotted spoon and drain on paper towels. Set aside.

Add the garlic and stir-fry briefly, just until golden and aromatic. Add the chicken, raise the heat to high, and stir-fry just until the chicken begins to lose its raw color and turn opaque, about 1 minute. Add the scallions and onion and stir-fry for 30 seconds. Add the chili-tamarind paste, chicken stock, oyster sauce, fish sauce, and sugar and stir-fry for 30 seconds. Add the fried chilies and cashews and stir-fry just until the scallions and onion are tender and cooked through, about 1 minute.

Transfer to a serving platter. Tear sprigs of cilantro over the dish if desired, and serve with plenty of steamed jasmine rice (khao hom mali).

 

Chicken in Green Curry (Gaeng Kiew Wahn Gai)

Admin :: Edit

Country of the Food: Thailand | Email to Author               Posted on 21 April 2003 @ 15:14:05

Serves 4

Ingredients:
4 tablespoons Green Curry Paste
2 tablespoons Cooking Oil for Stir-frying
500 grams Coconut Milk
400 grams Chicken Breast, Sliced
4 Eggplants, Crispy*
20 grams Eggplant, Small
4 Kaffir lime Leaves
1 tablespoon Fish Sauce
1/2 tablespoon Sugar
10 grams Basil Leaves
1 Red Chilli, Sliced

Directions:
Heat the oil in a wok and fry the curry paste for one minute.
Add coconut milk and bring to a boil, add chicken, eggplant, and kaffir lime leaves.
Season with fish sauce and sugar. Once the chicken is cooked, add basil and chili.
Serve with steamed rice.

Chef's Tip:
Curry pastes vary in strength and spiciness from mild to fiery hot. Consult your shop on your preferences.
Green curry can also be prepared with beef, pork, or just vegetables.

*The eggplants are primarily for texture; if desired you can substitute cauliflower

 

Fried Chicken with Cashew Nuts

Admin :: Edit

Country of the Food: Thailand | Email to Author               Posted on 21 April 2003 @ 15:14:43

Serves 4
Ingredients
600 grams Chicken Breast, Diced
3 tablespoons Cooking Oil for Stir-frying
120 grams Cashew Nuts, Deep Fried
1 Onion, Diced
6 Dried Chillies, Deep Fried and Cut
3 Spring Onions
2 tablespoons Oyster Sauce
1 tablespoons Sugar
1 tablespoon White Pepper Powder
3 tablespoons Chicken Stock
1 tablespoons Black (dark) Soy Sauce
1 tablespoon Fish Sauce

Directions:
Heat the cooking oil in a wok and stir-fry the chicken until almost done. Remove and set aside.
Stir-fry cashews, onion, chilies and spring onions; make the sauce by adding the chicken stock, oyster sauce, and black soy sauce.
Replace the chicken and season with sugar, pepper powder, and fish sauce. Serve once the chicken is cooked.

Chef's Tip:
If you do not have cashew nuts on hand, use whole unsalted almonds or peanuts instead.

 

Clear Prawn Soup with Lemongrass (Tom Yam Goong)

Admin :: Edit

Country of the Food: Thailand | Email to Author               Posted on 21 April 2003 @ 15:15:36

Serves 4
Ingredients
1/2 liter chicken stock
12 prawns, peeled and cleaned
2 stalks lemongrass, thinly sliced
40 grams galangal root, thinly sliced
4 kaffirlime leaves
2 tomatoes, diced
5 bird chilies, crushed
100 grams straw mushrooms, quartered
3 tablespoons fish sauce
3 tablespoons lime juice
1 tablespoon chili paste in oil
10 grams coriander leaves

Directions:
Bring the chicken stock to a boil, add the lemongrass, kaffirlime leaves, and mushrooms, and boil for approximately 3 minutes.
Add chili paste, chilies, tomatoes, and prawns and simmer on low heat.
Season with fish sauce and lime juice to your liking. Sprinkle coriander on top and serve with steamed rice.

Chef's Tip:
If no straw mushrooms are available, fresh champignons can be used as a substitute
Tom yam can also be made with fish or seafood
For vegetarian tom yam, add tofu and season with white soy sauce instead of fish sauce

 

Stir-fried Shrimp with Chinese broccoli (Kung Phat

Admin :: Edit

Country of the Food: Thailand | Email to Author               Posted on 21 April 2003 @ 15:17:10

Stir-fried Shrimp with Chinese broccoli (Kung Phat Pak Ka Na)

Serves 4 to 6

4 cloves garlic, pounded to a mash or crushed and chopped
1 pound medium shrimp, cleaned and peeled
1/4 cup crushed yellow bean sauce (tao jiew dam)
1/4 cup chicken broth, or canned chicken broth
3 tablespoons dark brown sugar
1 pound Chinese broccoli, stalks angle-cut into 1-inch pieces, leafy stems angle cut into 3-inch pieces
Sprigs of cilantro
Bottled Thai chili sauce (sriracha) or any good Mexican or Louisiana-style hot sauce (optional)

2 tablespoons vegetable oil for stir-frying


Directions:

Place all of the ingredients except the hot sauce within easy reach of the cooking area..

Set a wok over medium-high heat. When it is quite hot, add the oil. Rotate the wok a bit so the oil coats the sides. When the oil is hot, add the garlic and stir-fry briefly, just until golden and aromatic. Add the shrimp and stir-fry for 30 seconds.

Add the yellow bean sauce, chicken stock, and sugar and stir-fry until the sugar is dissolved and blended. Add the Chinese broccoli and stir-fry until cooked through, about 2 to 3 minutes.

Transfer to a serving platter. Tear sprigs of cilantro over the stir-fry and serve with steamed jasmine rice (khao hom mali) or other long-grain white rice, and Thai chili sauce, if desired.

 

Imperial Rolls (Cha Gio)

Admin :: Edit

Country of the Food: Vietnam | Email to Author               Posted on 21 April 2003 @ 15:17:38

Serves: 16

Ingredients
1 package rice paper wrappers (banh trang) round shaped
1 lb ground pork or chicken (lean pork is best)
1/2 cup onion, chopped
1/4 teaspoon ground black pepper
1/3 teaspoon salt
1 teaspoon sugar
1 carrot, shredded
1 egg
1 ounce bean thread noodles (soaked in hot water for 15 minutes to soften )
2 dried mushrooms (soaked in warm water for about 15 minutes)
1 tablespoon fish sauce

Oil for deep-frying

Directions:
Drain the mushrooms and noodles. Chop - the noodles should be chopped into approximately 2-inch lengths.
Mix the filling ingredients together.
Dip the rice paper wrappers in warm water. (Alternately, you can use a pastry brush dipped in water to dampen the wrappers). Lay out on a flat counter or on a towel.
Spoon about two heaping tablespoons of filling onto the bottom section of the wrapper. Roll the bottom edge over the filling. Fold the two sides over the filling, and then roll up. Repeat with the other wrappers.
Pour about 2 inches of oil into the wok. Deep-fry the wrappers a few at a time, carefully sliding them into the wok so the oil doesn't splatter. Deep-fry until light brown. Drain the rolls on a tempura rack if you have one, and then place on paper towels or a towel. To serve, cut the rolls crosswise into serving size pieces, or serve wrapped in lettuce or cilantro leaves. Serve with Nuoc mam dipping sauce (sweet and sour fish sauce).

 

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