Dough
-flour
-salt
-egg
-oil
-water
Mix well and roll into log. Slice into sections. Roll out each section into about 3 in rounds with middle thicker then edge.
Pork Chive filling
-chives
-onions
-garlic
-ginger
-ground pork
Saute veges then add to pork. Mix well and put about 1 tablespoon of filling in the dough round. Brush edges with egg yolk and seal by pleating one side and pressing it to the other side. Pleat, press, pleat, press. Place in hot frying pan and add 1/2 inch of water. Cover and cook for about 5 minutes, until browned. Don't peak often.
Sauce
-soy sauce
-brown sugar
-rice vinegar
Mix all together
Showing posts with label Asian. Show all posts
Showing posts with label Asian. Show all posts
Sunday, August 31, 2008
Wednesday, July 23, 2008
Saag
(Indian spiced spinach)
Serving suggestions: white rice and Naan
Drink suggestion: mango lassi
Yield: 4-6 servings
1 chopped Onion
6 cloves Garlic minced
1 TBL fresh Gingerroot,minced
1 tsp Coriander seed, ground
1/2-1 tsp Turmeric
1/4 to 1/2 tsp Cayenne pepper (try Korean pepper opt. to desired spiceyness)
2 TBL Oil or ghee
1 lb Spinach, chopped
1 cup Water
1 tsp Salt
1 can petite diced tomatoes
1 cup Yogurt
1/4 cup Cream (opt.)
Basic Steps: Sauté → Simmer → Puree → Lighten with yogurt
If making saag aloo, peel, dice and put potatoes on to boil.
Put rice on to cook.
1. Sauté onions in oil or ghee till translucent. Add garlic, ginger and spices and sauté for another 2-3 minutes.
2. Add spinach, tomatoes, water and salt and simmer for 10-15 minutes over low heat.
3. Remove from heat, allow to cool a bit, then use a blender or food processor to break into small pieces (not quite puree) in batches.
4. Return puree to the pan. Add a little water if necessary. Simmer another 5-10 minutes.
5. Stir in yogurt and return to brief simmer. Do not boil. Stir in the optional cream. Season to taste and serve.
VARIATIONS
* You may use frozen or fresh spinach. Try substituting mustard or other greens.
* A squeeze of lemon added at the end will brighten the flavor of this dish.
* Saag Paneer, or Palak Paneer (Spinach with fresh cheese): add 1/2 pound of paneer, cut into cubes, after pureeing the spinach. You may substitute tofu for the paneer if you would like. Tofu has a similar texture and flavor. You could try blending it in with the spinach too.
* Chana Saag (Spinach with chickpeas): add 1/2 pound cooked chickpeas after pureeing the spinach.
* Saag Aloo (Spinach with potatoes): add 1/2 pound cooked, cubed potatoes after pureeing the spinach.
* You can add any meat you like to this, just cook it partially and add after pureeing the spinach. I don't think chicken goes well with it, but you can try it if you want.
Serving suggestions: white rice and Naan
Drink suggestion: mango lassi
Yield: 4-6 servings
1 chopped Onion
6 cloves Garlic minced
1 TBL fresh Gingerroot,minced
1 tsp Coriander seed, ground
1/2-1 tsp Turmeric
1/4 to 1/2 tsp Cayenne pepper (try Korean pepper opt. to desired spiceyness)
2 TBL Oil or ghee
1 lb Spinach, chopped
1 cup Water
1 tsp Salt
1 can petite diced tomatoes
1 cup Yogurt
1/4 cup Cream (opt.)
Basic Steps: Sauté → Simmer → Puree → Lighten with yogurt
If making saag aloo, peel, dice and put potatoes on to boil.
Put rice on to cook.
1. Sauté onions in oil or ghee till translucent. Add garlic, ginger and spices and sauté for another 2-3 minutes.
2. Add spinach, tomatoes, water and salt and simmer for 10-15 minutes over low heat.
3. Remove from heat, allow to cool a bit, then use a blender or food processor to break into small pieces (not quite puree) in batches.
4. Return puree to the pan. Add a little water if necessary. Simmer another 5-10 minutes.
5. Stir in yogurt and return to brief simmer. Do not boil. Stir in the optional cream. Season to taste and serve.
VARIATIONS
* You may use frozen or fresh spinach. Try substituting mustard or other greens.
* A squeeze of lemon added at the end will brighten the flavor of this dish.
* Saag Paneer, or Palak Paneer (Spinach with fresh cheese): add 1/2 pound of paneer, cut into cubes, after pureeing the spinach. You may substitute tofu for the paneer if you would like. Tofu has a similar texture and flavor. You could try blending it in with the spinach too.
* Chana Saag (Spinach with chickpeas): add 1/2 pound cooked chickpeas after pureeing the spinach.
* Saag Aloo (Spinach with potatoes): add 1/2 pound cooked, cubed potatoes after pureeing the spinach.
* You can add any meat you like to this, just cook it partially and add after pureeing the spinach. I don't think chicken goes well with it, but you can try it if you want.
Tuesday, July 22, 2008
Curry
1 lb stewing beef (can use any meat you like)
1/2 bottle of Patak's curry paste
1 med onion, finely chopped
1 can tomato paste
2 cups water
fresh cilantro, chopped (opt)
1 Tbl oil for frying
In a pan or a wok, heat the oil and add the onion. Fry until golden brown. Add the meat and fry until the outside is brown, but not thoroughly cooked. Add curry paste and fry for about 2 minutes. Transfer everything to the crock pot, add water and tomato paste. Let cook for 4-6 hours on high or 8 on low. Towards the end, sprinkle the fresh cilantro on top and serve over rice.
1/2 bottle of Patak's curry paste
1 med onion, finely chopped
1 can tomato paste
2 cups water
fresh cilantro, chopped (opt)
1 Tbl oil for frying
In a pan or a wok, heat the oil and add the onion. Fry until golden brown. Add the meat and fry until the outside is brown, but not thoroughly cooked. Add curry paste and fry for about 2 minutes. Transfer everything to the crock pot, add water and tomato paste. Let cook for 4-6 hours on high or 8 on low. Towards the end, sprinkle the fresh cilantro on top and serve over rice.
Wednesday, June 18, 2008
Asian Dressing
1/3 c rice vinegar
3 Tbl soy sauce
1/4 tsp ground ginger
1 pressed garlic clove
2 tsp sugar
1/2 cup oil
Mix well right before putting on your salad.
3 Tbl soy sauce
1/4 tsp ground ginger
1 pressed garlic clove
2 tsp sugar
1/2 cup oil
Mix well right before putting on your salad.
Thai Chicken Stir Fry Salad
Dressing (Mix:)
3/4 Cup Creamy poppy seed salad Dressing
2 garlic cloves
1 1-inch piece un-peeled fresh gingerroot, grated and juiced or through the garlic press
Salad (Mix)
1 package 6 ounces fresh baby spinach
leaves
1 package (12 ounces) broccoli slaw mix
1 medium cucumber, scored, seeded, and sliced
1 small red bell pepper, sliced into thin strips
Chicken Mixture
Spray pan with non-stick cooking spray on med-high heat. add 1/4 of the dressing and
1 pound boneless, skinless chicken Breasts (Flattened and cut into ½-inch cubes) , let sit for 2 minutes, stir fry for 2 more minutes.
Add:
1/4 cup snipped fresh basil leaves
1/4 cup peanuts, chopped
Mix into salad, add the rest of the dressing, serve!
3/4 Cup Creamy poppy seed salad Dressing
2 garlic cloves
1 1-inch piece un-peeled fresh gingerroot, grated and juiced or through the garlic press
Salad (Mix)
1 package 6 ounces fresh baby spinach
leaves
1 package (12 ounces) broccoli slaw mix
1 medium cucumber, scored, seeded, and sliced
1 small red bell pepper, sliced into thin strips
Chicken Mixture
Spray pan with non-stick cooking spray on med-high heat. add 1/4 of the dressing and
1 pound boneless, skinless chicken Breasts (Flattened and cut into ½-inch cubes) , let sit for 2 minutes, stir fry for 2 more minutes.
Add:
1/4 cup snipped fresh basil leaves
1/4 cup peanuts, chopped
Mix into salad, add the rest of the dressing, serve!
Happy Family Sesame Chicken
This took me 40 minutes from start to clean up to make two, one for dinner and one for the freezer. Just double the recipe for Now and Later dinners.
Serves 4
3 Tbl honey
1 Tbl sesame seeds
2 Tbl soy sauce
1 clove pressed garlic
4 boneless skinless chicken breasts, cut into 2 inch pieces
REMINDER: Start your rice!
In a small bowl, combine honey, sesame seeds, soy sauce and garlic; set aside.
TO ASSEMBLE FREEZER KIT
In a sandwich bag place the honey mixture, scraping it all out of the bowl with a rubber spatula. Now squeeze out as much air as possible and seal the bag.
In a gallon-sized bag, place the chicken. Squeeze out as much air as possible and seal the bag.
In a gallon-sized freezer bag, mark with sharpie HAPPY FAMILY SESAME CHICKEN and the date. Place the chicken bag in first then the honey bag. Squeeze out air, seal and freeze.
BEFORE YOU COOK
Defrost your freezer meal the night before in your fridge. If it isn't fully thawed at cooking time put it in a sink of cold water (NOT HOT!) for 15 minutes.
COOKING DAY INGREDIENTS AND DIRECTIONS
2 Tbl oil
4 green onions, sliced
1 Tbl sesame seeds
In a skillet, heat the oil over medium-high heat and cook the chicken, turning as it browns. Squeeze all the honey mixture over the cooked chicken, coating all the pieces. Add chopped green onions, give another toll and sprinkle sesame seeds on top.
SERVING SUGGESTION
Serve with rice, steamed snow peas, and julienne carrots.
This recipe is one from SavingDinner.com
Serves 4
3 Tbl honey
1 Tbl sesame seeds
2 Tbl soy sauce
1 clove pressed garlic
4 boneless skinless chicken breasts, cut into 2 inch pieces
REMINDER: Start your rice!
In a small bowl, combine honey, sesame seeds, soy sauce and garlic; set aside.
TO ASSEMBLE FREEZER KIT
In a sandwich bag place the honey mixture, scraping it all out of the bowl with a rubber spatula. Now squeeze out as much air as possible and seal the bag.
In a gallon-sized bag, place the chicken. Squeeze out as much air as possible and seal the bag.
In a gallon-sized freezer bag, mark with sharpie HAPPY FAMILY SESAME CHICKEN and the date. Place the chicken bag in first then the honey bag. Squeeze out air, seal and freeze.
BEFORE YOU COOK
Defrost your freezer meal the night before in your fridge. If it isn't fully thawed at cooking time put it in a sink of cold water (NOT HOT!) for 15 minutes.
COOKING DAY INGREDIENTS AND DIRECTIONS
2 Tbl oil
4 green onions, sliced
1 Tbl sesame seeds
In a skillet, heat the oil over medium-high heat and cook the chicken, turning as it browns. Squeeze all the honey mixture over the cooked chicken, coating all the pieces. Add chopped green onions, give another toll and sprinkle sesame seeds on top.
SERVING SUGGESTION
Serve with rice, steamed snow peas, and julienne carrots.
This recipe is one from SavingDinner.com
PF Chang's Lettuce Wraps
Put rice on to cook
Special Sauce (make first)
2 Tbl sugar
1/4 c water
1 Tbl soy sauce
1 Tbl rice wine vinegar
1 Tbl ketchup
1 1/2 tsp lemon juice
1 1/2 tsp hot mustard
1 tsp hot water
1-2 tsp garlic and red chile paste
Dissolve sugar in water in a small bowl. Add soy sauce, rice whine vinegar, ketchup and lemon juice. Mix well and refrigerate until rest is ready. Then compine hot water with hot mustard and add to rest. Serve garlic and red chile paste next to it to be added to individual desired spiceyness.
Ingredients (make second)
3 Tbl oil
2 boneless, skinless chicken breasts
1 cup water chestnuts
2/3 cup mushrooms
3 Tbl chopped onions
1 tsp minced garlic
4-5 leaves lettuce
Bring 1 Tbl oil to high heat in a wok or large frying pan. Saute chicken breasts for 4-5 min per side or done. Remove chicken from pan and cool. Keep oil in pan.
As chicken cools, chop water chestnuts and mushrooms to about the sice of small peas. Prepare stir fry sauce.
Stir Fry Sauce
2 Tbl soy sauce
2 Tbl brown sugar
1/2 tsp rice wine vinegar
Mix soy sauce, brown sugar and rice vinegar together in a small bowl. When chicken is cool, chop it same as mushrooms. Heat pan again. Add another Tbl of oil. Add chicken, garlic, onions. water chestnuts and mushrooms to pan. Add stir fry sauce to pand and saute for a couple minutes and serve with lettuce leaves. Top with Special Sauce.
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