Extreme Cuisine

Spicy Chicken with Peanuts

Posted by swm56 6/11/01 9:35:23 am

Source: Recipe courtesy of Great Food-Ken Hom

3 tablespoons peanut oil
3 dried red chiles, split lengthwise in half
1 pound boneless skinless chicken breasts, cut into 1-inch chunks
3/4 cup roasted peanuts

Sauce
2 tablespoons good quality ready-made chicken stock
2 tablespoons Shaoxing rice wine or dry sherry
1 tablespoon dark soy sauce
2 teaspoons granulated sugar
1 tablespoon coarsely chopped garlic
2 teaspoons finely chopped scallions
1 teaspoon finely chopped fresh ginger
2 teaspoons Chinese white rice vinegar or cider vinegar
1 teaspoon salt
2 teaspoons sesame oil

Heat a wok over a high heat.
Add the oil and chilies and stir-fry for a few seconds (you may remove the chiles when they turn black or leave them in).
Next add the chicken and peanuts, and stir-fry for 1 minute.
Remove the chicken, peanuts and chilies from the wok and drain in a colander.
Put all the sauce ingredients except the sesame oil into the wok.
Bring to a boil and then turn the heat down.
Return the chicken, peanuts, and chiles to the wok and cook for about 3-4 minutes in the sauce, mixing well.
Finally, add the sesame oil.
Give the mixture a good stir and remove the chiles, if you prefer; serve immediately.

Asian Dipping Sauce

Posted by Tiffany 2/6/2002 9:30 am

1/4 cup finely minced garlic
1/2 cup bottle fish sauce
1/3 cup freshly squeezed lime juice
1 tablespoon granulated sugar
1 teaspoon chili oil

Mix the garlic, fish sauce, lime juice and sugar; stir until sugar is dissolved.
Stir in chili oil.
Let sit for an hour.

Candied Banana Fritters (Asian)

5 bananas
1 tablespoon vegetable oil
7 tablespoons granulated sugar
2 tablespoons cold water
1 to 2 teaspoons sesame seeds or black sesame seeds

Batter
1 egg
1/4 cup cornstarch
1/2 cup all-purpose flour
6 tablespoons cold water (or enough water to make a thin batter)

6 cup oil for deep-frying (or less if desired)

Mix together the sugar and water.
Set aside.

Beat the egg in a bowl.
Add the cornstarch, flour, and water, and blend well.

Cut a banana on the diagonal into 5 pieces.
Sprinkle some added flour onto it and coat the pieces in the flour batter using your fingers.
Repeat for each banana.

Heat wok and add oil for deep-frying.
When oil is hot, drop the bananas into the hot oil and add a few pieces at a time, turning them once, until they are golden brown.
Remove and drain on paper towels.

Heat frying pan and add 1 tablespoon of oil.
Quickly re-stir the sugar and water mixture, and add to the frying pan.
Stir the mixture on low heat until the sugar dissolves and turns into a syrup.
Turn off the heat and add the bananas.
Mix carefully and serve immediately.
Sprinkle sesame seeds over the bananas just before serving.

Dandan Mian (Spicy Peanut Noodles)

Posted by WingsFan91 9/5/2001 8:19 am

Dandan are wooden buckets, one on each end of a pole carried across the shoulders, from which vendors used to sell this snack in the streets of Chengdu.

1/2 pound Chinese flat wheat noodles, or linguine
2 tablespoons tahini, or peanut butter
1 tablespoon ground Sichuan red peppercorn
1 tablespoon minced garlic
1 teaspoon brown sugar
2 teaspoons Chinese or white vinegar
2 teaspoons soy sauce
1 tablespoon dark sesame oil
1 tablespoon crushed roasted peanuts

Boil the noodles.
Combine tahini, Sichuan pepper, garlic, sugar, vinegar, soy sauce, and sesame oil.

When the noodles are done, drain and toss them with the tahini mixture.
Sprinkle crushed roasted peanuts on top before serving.

Mongolian Beef

1 (12 ounce) chuck steak, thinly sliced
1 clove garlic, crushed
1 tablespoon peanut oil
1 small carrot
1 small onion
3 whole green onions
1 green bell pepper
1 tablespoon oyster sauce
1 teaspoon sesame oil or to taste
1 teaspoon white wine
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon hoisin sauce
1/2 teaspoon hot red pepper sauce
1/2 cup warm water
2 1/2 tablespoons cornstarch
Cellophane noodles or steamed rice

IIf cellophane noodles are used, prepare them first, following directions on the package.
Deep fry, according to package.
Slice beef thinly into 1 1/2 x 1/2-inch pieces.
Slice carrots, onions and green pepper into thin strips.
Cut the whole green onions into halves or thirds and slice lengthwise into strips.

In a small pan, combine oyster sauce, sesame oil, white wine, salt, pepper, Hoisin sauce and hot red pepper sauce.
Heat to simmer and set aside.

In a wok or heavy frying pan, add peanut oil and heat until very, very hot.
Stir-fry beef and garlic for 1 minute.
Add carrots, onions, green peppers and cook for 2 minutes.
Add the sauce mixture and stir.

Combine 1/2 cup warm water and cornstarch and add to the mixture, stirring until thickened.
Place on deep fried cellophane noodles or white rice.

Variations: Can use fresh small cubes of chicken, thinly sliced barbecued pork.

Pungent Javanese Beef (Semur Daging)

“Semur” means “braise” or “stew” with sugar, soy sauce, clove, nutmeg and pepper.
Serve with hot boiled rice.

1 large onion, minced
2 cloves garlic, minced
2 teaspoons minced ginger root
2 tablespoons vegetable oil
1 (1 1/2 pound) beef boneless chuck, tip or
round, cut into 1 1/2-inch cubes
1 1/4 cups water
1 tablespoon tamarind powder or pulp or
2 tablespoons lemon juice
2 tablespoons dark soy sauce
2 teaspoons packed brown sugar
1/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
Hot cooked rice

Cook and stir onion, garlic and gingerroot in oil in 10-inch skillet over medium heat until onion is tender; remove with slotted spoon.
Add beef to skillet.
Cook, stirring frequently, until all liquid is evaporated, and beef is brown, about 25 minutes.

Stir in onion mixture and remaining ingredients except rice. Heat to boiling; reduce heat.
Cover and simmer, stirring occasionally, until beef is tender and sauce is thickened, about 1 1/2 hours.
Skim off fat.

Serve with rice.

Coconut Milk

1 cup chopped fresh coconut*
1 cup hot water

Place coconut and hot water in blender container.
Cover and blend on high speed until coconut is finely chopped.
Strain through several layers of cheesecloth.
Cover and refrigerate no longer than 48 hours.

* To open coconut, puncture eyes of coconut with ice pick drain liquid.
Bake coconut at 375 degrees F for 12 to 15 minutes.
Remove from oven.
Tap shell with hammer to open.
Cut meat out of shell. Pare brown skin from coconut meat.

Scallion Curls

6 to 8 fresh scallions
Cold water
10 to 12 ice cubes

Trim bulbs from onions at point where stems begin to turn green. Trim remaining stems to a length of about 4 inches, cutting off tops if necessary.
Reserve bulbs and remaining tops for another use.
Using sharp scissors, cut each section of the green stems lengthwise into very thin strips down tot he beginning of the stem. Cut about 6 to 8 strips in each stem section.
Fill a medium-size bowl about half full of cold water.
Place scallions in water.
Add ice cubes.
Refrigerate until onions curl, about 1 hour.

Drain onion curls, then use as garnish.

Penang Rice Noodles

Posted by sw⫌ 6/11/01 10:22:40 am

Serves 2 as a main course or 4 as an accompaniment.

8 ounces (225g) dried rice noodles (see below)
2 tablespoons peanut oil
1 large onion, thinly sliced
4 green onions, cut diagonally into 1-inch (2.5-cm) pieces
2 tablespoons coarsely chopped garlic
8 ounces Chinese greens such as bok
choy (see below) cut into 1-inch (2.5-cm) pieces
6 ounces (175 g) fresh Chinese yellowor green chives,
or fresh chives, cut into 1-inch (2.5-cm) pieces
1 tablespoon Shaoxing rice wine (see below) or dry sherry
2 tablespoons light soy (see below)
2 tablespoons vegetarian
oyster-flavored sauce (see below) or dark soy sauce (see below)
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 ounces (175 g) bean sprouts
2 teaspoons sesame oil

Soak the rice noodles in a bowl of warm water for 2 minutes. Then drain them in a colander or sieve.
Heat a wok or large skillet over a high heat until it is hot.
Add the oil and, when it is very hot and slightly smoking, add the onion, green onions, garlic, Chinese greens, and Chinese chives.
Stir-fry for 4 minutes.
Then add the noodles, rice wine or sherry, light soy sauce, oyster sauce or dark soy sauce, salt and pepper and continue to stir-fry for 2 minutes.
Add the bean sprouts and continue to cook for 2 minutes. Finally, drizzle in the sesame oil and give the mixture a good stir.

Serve at once.

Dried Rice Noodles are opaque white and come in a variety of shapes.
One of the most common examples is rice-stick noodles, which are flat and about the length of a chopstick.
They can also vary in thickness.
Light soy sauce is light in color, but it is full of flavor and is the better one to use for cooking.
It is saltier than darksoy sauce and is known in Chinese grocers as Superior Soy.
Vegetarian oyster-flavored sauce can be bought in Chinese grocers and supermarkets.
Despite its name, it does not have a fishy taste.
It is full of rich flavor and is used in cooking and as a condiment, diluted with a little oil, for vegetables, poultry and meats.

Rainbow Peanut Noodles

Posted by Beck in Colo

Source: Asian Noodles by Nina Simonds

This is one of our summer favorites, when it’s too hot to cook!

1/2 pound thin noodles, such as linguini, cooked
until tender, rinsed with cold water, drained and
tossed with 1 teaspoon sesame oil
5 carrots, peeled and grated
2 cucumbers (English/Seedless preferred), peeled, halved
lengthwise, seeded, shredded and squeezed dry
2 cups bean sprouts, rinsed and drained
1 red bell pepper, cored, seeded and cut into thin strips (about 1 cup)
2 cups sliced, cooked chicken, cut into thin strips
1 1/2 tablespoons minced scallion greens
Chinese Peanut Dressing (recipe follows)

Arrange noodles in large serving bowl.
Arrange vegetables in concentric circles over the noodles and pile the chicken in the center.
Sprinkle the scallions on top.
Serve chilled or at room temperature with the Peanut Dressing.
Serves 6.

Of course, I sometimes just toss everything together in a large bowl.

Chinese Peanut Dressing

Can be served with vegetable or noodle salads or a go-with-everything dipping sauce.

1 (1/2-inch) thick slice fresh ginger,
peeled and sliced in half
8 cloves garlic, peeled
1 teaspoon hot chile paste (Sambal Olek),
or to taste
1/2 cup smooth peanut butter or more
if necessary
1/4 cup soy sauce
3 1/2 tablespoons granulated sugar
3 1/2 tablespoons Chinese black vinegar or
Worcestershire sauce
3 tablespoons toasted sesame oil
5 tablespoons chicken broth or water, or more
if necessary

In a food processor fitted with a metal blade, finely chop the ginger and garlic.
Add the remaining ingredients in the order listed and process until smooth.
The dressing should be the consistency of heavy cream.
If it’s too thick, add more water/broth.
If it’s too thin, add more peanut butter.

Makes about 1 3/4 cups.
Keep refrigerated in a covered container and should last about 2 to 3 weeks.

Satay Beef (China)

1 pound beef tenderloin
5 tablespoons water
1 teaspoon cornstarch
3 1/2 teaspoons soy sauce
2 teaspoons sesame oil
2 tablespoons vegetable oil
1 medium onion, coarsely chopped
1 clove garlic, crushed
1 tablespoon dry sherry
1 tablespoon satay sauce
1 teaspoon curry powder
1/2 teaspoon sugar
Scallions, if desired

Remove and discard fat from meat.
Cut meat across the grain into thin slices.
Flatten each slice slightly by pressing with fingers. Combine 3 tablespoons of the water, the cornstarch, 1 1/2 teaspoons of the soy sauce and the sesame oil in medium bowl.
Mix in meat. Let stand 20 minutes.

Heat vegetable oil in wok over high heat.
Add half of the meat to wok, spreading out slices so they do not overlap.
Cook slices on each side just until light brown, 2 to 3 minutes.
Remove meat from wok.
Repeat with remaining meat, then remove it from wok.
Add onion and garlic to wok.
Stir fry until onion is soft, about 3 minutes. Combine remaining 2 tablespoons water, 2 teaspoon soy sauce, the sherry, satay sauce, curry powder and sugar.
Add mixture to onions. Cook and stir until liquid boils.
Mix in meat.
Garnish with thinly sliced scallions, if desired.

Asian Pasta Salad

Posted by Chefbuzzbuzz May 1, 2001

This can go along with the Asian Turkey Burgers.

8 ounces pasta
1 carrot, thinly sliced
2 cups broccoli
1/4 pound green beans, cut into small peace
1 red pepper, chopped
2 small zucchini, chopped
3 tablespoons sesame oil
1 teaspoon ground ginger
2 garlic cloves
3 tablespoons soy sauce
1 tablespoon rice vinegar
3 green onions, chopped
Sesame seeds
1 cup bean sprouts

You can add whatever veggies your family likes.

You can also serve this with some sliced grilled chicken.

Cook pasta in salted water for about 4 minutes.
Add carrots, broccoli cook 2 minutes more.
Add green beans bell pepper and zucchini.
Cook 4 minutes more or until the veggies are tender but not mush.
Drain and set aside.

Mix together in a small skillet sesame oil add ginger garlic cook 2 minutes remove from heat stir soy sauce rice vinegar and green onions.
Pour over pasta.
Place bean sprouts and sesame seeds over the pasta and serve.

This can be served hot or cold.

Allison ~ Mom to Justin & Max

Asian Spaghetti

3 tablespoons CRISCOÂ Oil, divided
1/2 pound spaghetti, uncooked
3 tablespoons soy sauce
3 tablespoons sesame seeds
1 scallion or green onion, trimmed and thinly sliced

Bring large pot of salted water to a boil on high heat.
Add 2 tablespoons Crisco Oil and spaghetti.
Boil according to package directions until al dente.
Drain.

Heat remaining 1 tablespoon Crisco Oil in small skillet on medium heat.
Add sesame seeds.
Sauté 2 minutes, or until brown.
Toss spaghetti with soy sauce, sesame seeds and scallion.
Serve immediately.

Malaysian Omelet (Telurdadar Biasa)

Malaysians serve this omelet in thin wedges.

2 cups mixed thinly sliced eggplant,
green bell pepper and onion
1 tablespoon peanut oil
1 medium onion, minced
1 green chile, seeded and finely chopped (about 1 tablespoon)
1 red chile, seeded and finely chopped (about 1 tablespoon)
1 clove garlic, minced
2 tablespoons peanut oil
4 eggs, beaten
1/4 teaspoon salt
1/4 teaspoon pepper

Cook 2 cups vegetables in 1 tablespoon oil until tender; reserve.
Cook chopped onion, chiles and garlic in 2 tablespoons oil in 10-inch skillet until tender.
Mix eggs, salt and pepper pour into skillet.
Cover and cook over low heat until eggs are set and light brown on bottom, about 8 minutes.
Cut eggs into wedges spoon reserved vegetable mixture over omelet.

Yields 4 servings.

Mongolian Chicken

1 pound skinless, boneless chicken breasts or 1 pound pork
1 tablespoon hoisin sauce
1/2 teaspoon crushed dried red pepper
1/2 teaspoon catsup
1/4 cup chicken stock or broth
1 1/2 tablespoons vegetable oil
1 1/2 teaspoons finely chopped garlic (about 2 cloves)
2 scallions, slivered
1 cup bean sprouts
1 tablespoon sesame oil

Marinade
1/2 teaspoon salt
1/2 teaspoon granulated sugar
1 teaspoon soy sauce
1 teaspoon oyster sauce
2 teaspoons white wine
2 teaspoons cornstarch
Dash of pepper

Cut chicken or pork into pieces about 1 inch by 1/2 inch. Sprinkle marinade ingredients on chicken and mix well.
Marinate 1 hour or overnight.

Mix hoisin sauce, red pepper, ketchup, and stock set aside. Heat wok and add oil.
Stir-fry garlic 30 seconds.
Add meat stir-fry 3 minutes over high heat.
Add sauce mixture; mix well. Cover; cook 1 minute.
Add onion and bean sprouts; stir-fry 1 minute.
Add sesame oil.
Mix well and serve.

Serves 4.

Roasted Sesame Chicken (Asian)

1 (3 pound) roasting chicken
1/4 teaspoon salt
1/4 teaspoon black pepper
1 medium onion, quartered
1/2 lemon
1/4 cup dark soy sauce
1/4 cup toasted sesame oil

Preheat oven to 450 degrees F.

Wash chicken thoroughly and pat dry.
Season cavity with salt and pepper, and stuff with onion quarters and half of a lemon.
Brush skin with soy sauce and sesame oil.
Bake for 15 minutes, then reduce the temperature to 350 degrees F.
Bake for 1 hour and 15 minutes, or until juices run clear.
Allow to rest for 20 minutes before carving.

Peanut Sauce

Posted by jerseyjan 6/9/01 4:33:56 pm

This sauce is versatile; I use it as a salad dressing, dipping sauce, stir-fry sauce, and marinade.
It&acirc€™s great with chicken! Love it with Thai Chicken Satay.

2 tablespoons peanut oil
1 onion, finely chopped
2 cloves garlic, minced
1/2 teaspoon crushed red pepper
1/4 cup fresh lime juice
1/4 cup light soy sauce
2/3 cup crunchy or smooth peanut butter
1/3 cup coconut milk
1/4 cup coriander, chopped

Cook onion and garlic in the peanut oil till translucent.
Add all other ingredients and simmer 10 minutes.

Mia’s Asian Chicken Salad

Posted by Cookin’Mom April 2001

Source: by Chef Brad Grafton - Bluff View Art District, Chattanooga, Tennessee Specialty Recipe

Thai Dressing
1 cup soy sauce
1 cup rice vinegar
1/2 cup brown sugar
1/4 cup sesame oil
2 teaspoons ginger
2 teaspoons garlic
4 green onions, minced
1 bunch cilantro, minced
1 teaspoon chili paste

Marinate chicken breast with Thai dressing for 4 hours and cook on grill.

Makes 3 cups.

Salad
Napa cabbage
Carrot peel
Green onions
Cooked rice noodles
Thai dressing

Serve grilled chicken on top of salad with dressing drizzled over.

Burmese Curried Pork (Weta Hin)

1 (2 pound) boneless pork shoulder
1 large onion, finely chopped
5 cloves garlic, finely chopped
1 tablespoon finely chopped gingerroot
1 teaspoon ground turmeric
1/2 teaspoon crushed red pepper
2 tablespoons vegetable oil
1 teaspoon sesame oil
1 (16 ounce) can whole tomatoes, drained
1 stalk fresh lemon grass, finely chopped
1 tablespoon fish sauce
Hot cooked rice

Trim fat from pork; cut pork into 2-inch cubes.
Place onion, garlic, gingerroot, turmeric and red pepper in blender container. Cover and blend on medium-high speed, stopping blender frequently to scrape sides, until smooth, about 1 minute.
Heat oils in Dutch oven over medium heat until hot.
Gradually and carefully pour vegetable mixture into oil.
Heat to boiling; reduce heat.
Cover and simmer, stirring, occasionally, 15 minutes.

Add pork, tomatoes, lemon grass and fish sauce break up tomatoes with fork.
Heat to boiling reduce heat.
Cover and simmer until pork is tender, about 1 1/2 hours.

Serve over rice.
Garnish with snipped fresh cilantro if desired.

Yields 4 servings.

Mango Cream

Serve in small bowls along with thin cookie or wafers.

1 ripe mango, pared and cut into pieces
1 cup chilled whipping cream
2 tablespoons granulated sugar
1/4 cup toasted sliced or slivered almonds

Place mango in blender container.
Cover and blend until smooth, about 10 seconds.
Beat whipping cream and sugar in chilled bowl until stiff.
Fold mango into whipped cream a few times for swirled effect.
Sprinkle with almonds.

Yields 6 servings.