What are some good Asian foods?
recipes would be nice. Thanks! Side note:Im looking more for vietnamese food if you know any. Also we have a foreign exchange student from Taiwan and want to cook her something Traditional for her birthday.. what would she like? thanks they all look amazing thanks!
Cooking & Recipes - 3 Answers
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1 :
Bahn- Xeo ( ban, say-oh) these are coconut crepes, coloured yellow with turmeric filled with shrimp bean sprouts and SOO GOOD!!! I had them in Hanoi and I almost wept- they are just fantastic. The filling can be chicken, pork or a mix of fish and meat, like pork and prawns. Rice Batter 2 cups rice flour 1/4 teaspoon turmeric powder 1/2 teaspoon salt 1 1/2 cup water 3/4 cup canned coconut milk 3 scallions, thinly sliced on extreme angle, about 1/4 inch thick Fillings: 1 cup lard or vegetable oil 1/4 lb. pork shoulder, cut into thin slices 1/4 lb. small shrimp, peeled and deveined, slices in halves lengthwise 1/4 teaspoon salt 1/2 cup sliced yellow onions, about 1/8 inch thick 1 to 2 medium long red chilies, sliced thinly into rings, about 1/8 inch thick 3/4 cups sliced mushrooms, 1/8 inch slices 2 cups bean sprouts (trimmed preferred) Method: In a large bowl whisk together the rice flour, turmeric and salt. Add water and coconut milk and whisk until smooth. Strain if there are lumps. Set batter to rest for 30 minutes. Heat up a 10-inch non-stick saute pan over high heat. Add 1 tablespoon lard/oil and then add one portion of pork, shrimp, onions and mushrooms. Stir fry until pork and shrimp are half done, and ladle 1/2 cup of batter into pan. Swirl pan to coat bottom evenly. Add bean sprouts over half the crepe (on the right). Drizzle another 1 tablespoon of lard/oil around outer edge of crepe and lower heat to medium. Cover pan and cook for 1 minute. Remove cover and continue to cook until edges begin to brown. Loosen crepe from bottom of pan with a soft silicon spatula (hard spatula would break the crepe). When bottom turns light brown and crispy, fold crepe to encase bean sprouts. Places pieces of cooked banh xeo inside a lettuce leaf, dip in nuoc cham and eat immediately. Another one here which was my favourite and is REALLY good when you do it right, ( I never had it wrong I guess, soo....) is Ca Kho To - caramelized fish. You serve it with noodles or rice, I preferred the noodles http://ravenouscouple.blogspot.com/2009/08/ca-kho-to-vietnamese-braised-fish-in.html for the Taiwanese, I love this stie but have never cooked Taiwanese form it before. I grew up in Malaysia where the food is MUSTAHAK!! very very PENTING!!! ( Very very important to have good food in malaysia- if they do not eat well, they are pissssed!!!)\ so I can guaranteee this site- have cooked many Maly dishes and Thai also from this site, and the vietnamese dishes are very good and authentic too. http://rasamalaysia.com/recipes/taiwanese-recipes/
2 :
The links are a list of stir fry recipes to choose from and 1 simple recipe. Getting ingredients for chinese dishes depend on your local market. (Taiwan is not part of Vietnam - the cooking & foods are different.) FRESH is the key word for asian dishes. Not knowing your region, I guess that this time of year you have soft squash, onions, bell peppers, garlic, green onions, celery..For meats - chicken, beef, pork or shrimp. Stir fry meat & vegetables with steamed jasmine rice is probably the easiest. The main ingredients must be fresh for best results. In addition - you will need a light soy sauce, sesame oil, reg light cooking - peanut or canola. Good luck.
3 :
Well, I'm Chinese and I really like to eat Honey Chicken, but here are a few other recipes you can enjoy! :) Honey Fried Chicken 3 lbs cut-up chicken 3/4 cup honey 3/4 to 1 cup buttermilk baking mix (such as Bisquik) 2 tsp dry mustard 1/2 tsp paprika Salt to taste Pepper to taste Vegetable oil Coat chicken pieces with honey; set aside. Combine the baking mix, mustard, paprika, salt and pepper together. Dredge chicken pieces in the baking mix mixture. Pour enough oil in a 12-inch heavy skillet to reach a depth of 1/2-inch. Allow oil to heat to 375 degrees over medium heat. Carefully place the chicken pieces in the hot oil and cook about 5 minutes or until underside of pieces is golden brown. Turn chicken pieces and cook another 5 minutes. Reduce heat and cook for 7 to 10 minutes longer or until the chicken juices run clear. Drain chicken pieces on paper toweling. Alternate method: Brown both sides of chicken in skillet. Place on a baking sheet and bake in a 350 degree oven for 20 to 30 minutes, until juices run clear. --------------------------------------- Beef In Black Been Sauce Ingredients (serves 4) * 1/4 cup black bean garlic sauce * 1/2 teaspoon arrowroot * 2 tablespoons peanut oil * 450g beef rump steak, thinly sliced across the grain * 1 brown onion, halved, sliced * 1 green capsicum, sliced * 100g beansprouts, trimmed * 2 cups steamed rice or special fried rice (see related recipe), to serve Method 1. Combine black bean sauce, arrowroot and 1 tablespoon cold water to form a paste. 2. Heat a large wok over high heat until hot. Add 2 teaspoons oil and swirl to coat base and sides. Add one-third of the beef and stir-fry for 1 minute or until sealed. Transfer to a plate. Repeat with oil and remaining beef in 2 batches. 3. Add remaining oil and onion to wok. Stir-fry for 1 minute. Add capsicum. Stir-fry for 30 seconds. Return beef and juices to wok. Add black bean mixture to wok. Stir-fry for 1 minute or until sauce thickens slightly. Remove from heat. Add beansprouts. Toss to combine. Serve over rice. --------------------------------------- Cantonese Fried Rice Ingredients * 750ml (3 cups) water * 440g (2 cups) medium-grain rice * Peanut oil, to grease * 2 tbs peanut oil, extra * 3 eggs, lightly whisked * 60g (1/2 cup) leg ham off the bone, chopped * 2 tsp finely grated fresh ginger * 3 shallots, ends trimmed, thinly sliced * 150g (1 cup) frozen peas, thawed * 250g small peeled cooked prawns * 1 tbs Maggi Liquid Seasoning * 2 tsp sesame oil * Pinch of white pepper Method 1. Bring the water to the boil in a large saucepan. Add the rice and return to the boil. Reduce heat to very low. Cover with a tight-fitting lid and cook for 15 minutes or until the water is absorbed. Set aside, covered, for 10 minutes to stand. 2. Lightly brush a baking tray with oil to grease. Spread the rice over the tray and set aside to cool. Place in the fridge, uncovered, for 6 hours or overnight to cool completely. 3. Heat 1 tablespoon of the extra oil in a large deep frying pan or wok. Add the egg and swirl slightly. Cook for 2-3 minutes or until just set. Use a wooden spoon to stir and break up the egg. Transfer to a plate. 4. Wipe the pan clean. Heat remaining oil over medium-high heat. Add the ham, ginger and shallot, and stir-fry for 30 seconds. Add the rice, peas and prawns, and stir-fry for 2 minutes. Stir in egg, seasoning and sesame oil. Season with salt and white pepper. Stir-fry for a further 2 minutes or until heated through. 5. Transfer the fried rice to a serving dish to serve. Notes & tips * Serves 6 as part of a banquet. * Make it ahead: Prepare this recipe to the end of step 2 up to 1 day ahead. Continue from step 3, 15 minutes before serving For heaps of other recipes visit these links: Asian Recipes http://www.taste.com.au/recipes/advanced-search.php?keywords=&tag[]=47&type=i Chinese New Year Recipes http://www.taste.com.au/recipes/advanced-search.php?keywords=&tag[]=105&type=i
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