Asian (49)
This soft-boiled egg preparation provides a creamy, rich addition to Ramen Noodles. While the traditional Japanese marinade is normally made with Sake and Mirin (both contain alcohol), this version is alcohol free.
Asian Cucumber Salad is a great side for any Asian dish. AND you can put this all together and have it ready to eat in about 15 minutes.
This is an easy recipe to use leftover White Rice that will compliment any Asian meat or vegetable dish. While I frequently use black sesame seeds for this recipe, white sesame seeds would work just as well. For best results in forming the Rice Cakes, use a "Slider" sized Hamburger Patty Press. Use pressure to press the rice into tightly-compacted cakes.
Vinegar has been used for centuries to preserve food and provide a zesty flavor. Pickled vegetables are easy to make. They can be a nice addition to Stir Fry, Korean Bibimbap, or even as a Pizza topping.
These Boneless Beef Short Ribs are easy to prepare. The sweet spicy flavor will make this a favorite dish.
Chinese Style BBQ Ribs are a traditional dish that can take hours to prepare. Fortunately, with the inclusion of an Instant Pot to cook the ribs, you can make tender, fall off the bone ribs, without sacrificing flavor or time.
The sweet salty flavor of this BBQ sauce works particularly well with pork.
"Moh Gu Gai Pin", or the Americanized version "Moo Goo Gai Pan" is a less traditional Cantonese dish, which translates to "button mushroom and chicken slices". Moh Gu Gai Pin is a Chicken Stir Fry dish, that includes mushrooms and an abundance of vegetables. Moh Gu Gai Pin typically includes a Chicken-based sauce that is thickened with corn starch. It is a flavorful, healthy, dish that is easy to make with ingredients that are readily available from nearly any grocery store. Although Moh Gu Gai Pin typically includes Shaoxing Wine in both the marinade and the sauce, this recipe is alcohol-free.
"Char Siu" (or "Chashu") is a Cantonese word meaning "fork roast". The meat is traditionally skewered with long forks and rotated over an open fire or in an oven. Char Sui Pork Roast is traditionally dyed red (as the color red symbolizes good luck) using a red bean paste or even red food coloring.
I recommend using a boneless Boston Butt, or another fatty pork cut, for this recipe. The Boston Butt, sometimes called just "Pork Butt", comes from the front shoulder of the pig and provides a juicy, flavorful roast. The Pork Tenderloin is too lean and will not give the same end result.
For a cheaper and easier marinade, simply add 1 Apple Cider Vinegar and Red Food Coloring to 2 Cups of a commercial Hoisin/Soy sauce mix.
Roasted Pork Belly is a flavorful addition to any oriental dish."Char Siu" or "Chashu" means "fork roast" since the meat is usually skewered with long forks and roasted over an open fire or in an oven. This Char Siu recipe is roasted in the oven. I use Char Siu Pork Belly primarily with Ramen Noodles, but it can add flavor to any rice or noodle dish.
This recipe will produce the perfect Jasmine Rice. The Ginger, Garlic, and Cilantro flavors will perfectly compliment your favorite Asian dishes.
This is an easy Chicken recipe, designed for the Sous Vide. You can prepare beforehand and freeze in a vacuum-sealed bag up to 6 months. Just drop the bag in your Sous Vide pot and walk away. Your main course will be ready to eat a few hours later.
/Fuwa fuwa/ is Japanese for "light and fluffy". /Pankēki/ of course, is the Japanese word for "Pancakes". Surprisingly, this Japanese breakfast treat originally came from the United States. Fuwa fuwa Pancakes originated from a restaurant in Waikīkī Hawai'i. In order to achieve the tall cakes, you will need Pastry Rings or Ceramic Ramekins. I prefer to use pastry rings that are about 2.5 inches across and at least 2.5 inches tall. In order to cook the center without burning the bottom, Pankēki should be cooked with relatively low heat.
This Thai soup includes Bok Choy and can be prepared in less than half an hour.
This is a favorite recipe at our house for leftover Thanksgiving Ham, although you could also use Spam instead of Ham. For best results, prepare the Rice beforehand (by following the package instructions) and then refrigerate for at least 8 hours and up to 3 days.
There are two distinct phases when making Stir Fry:
1. Preparation
2. Cooking
The key to successfully implementing any Stir Fry recipe is the timing. Ensure that all your preparation work is complete before you begin the cooking phase.
This is an easy Chicken recipe, designed for the Sous Vide. You can prepare beforehand and freeze in a vacuum-sealed bag up to 6 months. Just drop the bag in your Sous Vide pot and walk away. Your main course will be ready to eat a few hours later.
This Hawaiian Coconut Pineapple Rice is the perfect side dish for Hawaiian Huli Huli Chicken. Or you can shred the Huli Huli Chicken and mix it in directly with this rice for a tasty Polynesian meal, without opening a can of Spam. Note that the Instant Pot method requires less liquid, so you will need to adjust the recipe accordingly.
Huli Huli - Hawaiian for "Turn turn" refers to the need for the Chef to constantly rotate the chicken over the fire to ensure it cooks evenly. Huli Huli Chicken is a staple of traditional Hawaiian cuisine. Serve with Hawaiian Coconut Pineapple Rice.
This is an easy Pork recipe, designed for the Sous Vide. You can prepare beforehand and freeze in a vacuum-sealed bag up to 6 months. Just drop the bag in your Sous Vide pot and walk away. Your main course will be ready to eat a few hours later.
This is an easy Chicken recipe, designed for the Sous Vide. You can prepare beforehand and freeze in a vacuum-sealed bag up to 6 months. Just drop the bag in your Sous Vide pot and walk away. Your main course will be ready to eat a few hours later.
Strictly speaking, Curry is not Indian food, it is British food. With that said, Curry is a great "feel good" meal. Due to the typical long cook times, creating a good Indian Curry can be an all day process. In order to reduce the overall cook time, this recipe prepares the various ingredients separately, then puts it all together for a final simmer. While this is not a traditional preparation for Indian Curry, the flavors are all there to knock the final result out of the park. Serve with Basmati Rice and Naan.
Although this is vegetarian recipe, Bibimbap goes will with Korean Short Ribs, shredded Pork, or even grilled ground beef. Just like any Stir-Fry, there are two distinct phases:
1. Preparation
2. Cooking
The key to successfully implementing this recipe is the timing. Ensure that all your preparation work is complete before you begin the cooking phase.
Bulgogi Beef (meaning "fire meat" ) is a tender, flavorful dish that is traditionally cooked on a grill. In this recipe, the Baking Soda is used to tenderize the meat, without turning the outer layer into mush as a longer exposure to acid based tenderizers tend to do. The Soy Sauce, garlic, and sugar adds a wonderful Bulgogi salty sweetness. Traditionally, Bulgogi Beef uses the Rebeye cut, but I have had equal success with Top Sirloin, Flank Steak, Skirt Steak, or even Shoulder Roast. The meat should be sliced paper thin while still raw.
Kimchi is one type of side dish (or Banchan) that is traditionally served with a Korean meal. This Kimchi is surprisingly easy to make and adds considerable depth to your meal. This dish can be prepared in a few minutes, then refrigerated a few hours to overnight.
This slightly bitter concoction will provide a garlic super-kick for any soup or noddle dish. It can also be added to salads, sauces, dips, glazes, you name it.
Thinly sliced beef with a sweet orange sauce is a favorite traditional Chinese dish. This recipe provides an orange flavor through the inclusion of orange marmalade. The Beef should ideally be a lean cut. You should try to use something like boneless short ribs (not boneless country style ribs), rib eye, flat iron steak, or top sirloin. Additionally, you can substitute a cheaper cut, such as boneless chuck ribs or flank steak, but ensure that you slice across the grain for a more tender piece of beef.
This spicy orange sauce is great with beef and stir-fry vegetables, over chicken, or even whitefish.
To be clear, this is not a traditional Korean recipe. This Roasted Corn recipe is a great addition to any Asian BBQ.
Lomo Saltado is a traditional Peruvian sauteed beef stir fry. The beef is marinated in a soy sauce and Chinese vinegar mixture, stir-fried with onions and peppers, and then served with white rice and french fried potatoes.
Phở Bo (Phở is pronounced with a short shwa sound like the vowel in the word "bud" and seem to translate as "noodle soup". "Bo" translates as "beef") is a Vietnamese noodle stew, resulting from the fusion of Asian and French Cuisine. Pho is a savory noodle dish that is generally served as a main course. This broth normally takes about 24 hours in a Slow Cooker in order to develop the deep mature flavors found in a Pho broth. However, this time can be shortened significantly, without loss of flavor, by using a pressure cooker or Instant Pot.
Potstickers or Chinese dumplings are typically available in the freezer section at your local grocer, or you can easily make them, from scratch, in your own kitchen. Potstickers can include any meat, or only vegetables. This recipe used ground pork to provide a tasty dish that can accompany any bowl of noodles, or stand on its own as a main dish. This recipe will yeild enough filling for about 50 Potstickers.
Hainan is an Island in Southern China, located off the coast of Vietnam. Hainanese Chicken Rice has become a popular dish in Singapore, Malaysia, Indonesia, and other countries. Traditionally, Hainanese Chicken Rice includes pork-bone and chicken-bone broth, while several nearby countries have adapted the dish to exclude the pork-bone broth. The traditional recipe typically has a long preperation time, that includes boiling a whole chicken. This simplified Hainanese Chicken Rice recipe has a complex Ginger Garlic flavor without having to spend the entire day in the kitchen.
When I was young, Brussels Sprouts had a foul, bitter, sulfurous taste. In the interest of extending the shelf-life of Brussels Sprouts, growers had opted to sacrifice the flavor for a more durable product. However, in the mid 1990's, researchers selectively bred a Brussels Sprout that had a long shelf life, without the horrid flavor. As a result, Brussels Sprouts today are quite flavorful and can provide a tasty addition to any meal.
As with any Stir Fry, there are 2 distinct phases of making this meal: the preparation phase and the cooking phase. In order to ensure the that the various ingredients are not overcooked, all of the ingredients should be prepared and measured during the preparation phase, before you begin cooking. Stir Fry is supposed to be a high heat process; ensure that the wok is well heated so that the oil begins to smoke before you begin cooking. Otherwise, the food will stick to the wok.
Stir Fried Eggplant is a great Side Dish for any Asian dish. AND you can put this all together and have it ready to eat in about half an hour.
‘Three cups’ refers to a traditional Taiwanese chicken recipe that uses three key ingredients: 1 cup of soy sauce, 1 cup of rice wine, and 1 cup of sesame oil. Most modern chefs will adjust the amounts of the various ingredients to maximize the flavor. Traditionally, this recipe would be made with a whole skin-on bone-in chicken, that has been divided into cuts. However, you can use drumsticks, chicken wings, chicken thighs, or even chicken breasts. If using boneless thighs or breasts, go ahead and divide the cuts into bite-sized pieces. This recipe replaces the rice wine with an alcohol-free substitute.
This is an easy Chicken recipe, designed for the Sous Vide. You can prepare beforehand and freeze in a vacuum-sealed bag up to 6 months. Just drop the bag in your Sous Vide pot and walk away. Your main course will be ready to eat a few hours later.
I have eaten this sauce for years in various Thai Food restaurants. I am not sure what the sauce is actually called, but the various Waiters usually refer to it as "Little Bit Sweet, Little Bit Spicy" Sauce. Start by making a rich simple syrup (with a sugar:water ratio of 2:1). Allow the syrup to cool, then add Apple Cider Vinegar and Chili Garlic Sauce.
This soup was inspired by a Thai Sour Coconut soup. It has a short preparation time and can be served as an appetizer or a main course.
This is an easy Pork recipe, designed for the Sous Vide. You can prepare beforehand and freeze in a vacuum-sealed bag up to 6 months. Just drop the bag in your Sous Vide pot and walk away. Your main course will be ready to eat a few hours later.
This traditional Thai dish makes a great appetizer to go with nearly any oriental dish or as a stand-alone meal. Although the title of this recipe calls for Chicken, this sauce works just as well for beef. In order to use Beef for this recipe, trim the fat and slice the beef thinly. Otherwise, follow the recipe exactly the same.
The name of this dish has nothing to do with the spice level of the meat. As the legend goes, a tiger finished eating this tasty meal, and cried when he realized that it was gone and he would not be able to eat any more. This meat will go well with rice, with noodles, or on a Thai Steak Salad called Yum Nua. This recipe includes instructions for grilling or for using the Sous Vide. Either recipe requires about 20 minutes preparation the day before.
This is a great rub for Chuck Roast. For best results, rub this onto the meat, then cover and refrigerate for 48 hours. before freezing or cooking.
This is an easy Pork recipe, designed for the Sous Vide. You can prepare beforehand and freeze in a vacuum-sealed bag up to 6 months. Just drop the bag in your Sous Vide pot and walk away. Your main course will be ready to eat a few hours later.
This traditional Japanese stock is used for Tonkotsu Ramen Noodles. The name comes from "Ton" meaning "Pork" and "Kotsu" meaning "Bone". Traditionally, this recipe has a long preparation time (12 - 20 hours), however, the maturity of the flavor is well worth it. Alternatively, you can use an Instant Pot and get the same results in only about 6 hours.
Udon Noodles is a traditional Japanese dish, but the noodles have a thicker, more silky texture than their more popular Ramen cousin. Traditional Udon Broth calls for Light Soy Sauce (that is different from the low-sodium "Lite" Soy Sauce) and Dark Soy Sauce. The inclusion of both types of Soy will provide a more full savory flavor. If Dark Soy Sauce is not available, replace the Dark Soy Sauce with 2 additional Tablespoons of Light Soy Sauce (frequently labeled "Soy Sauce"). Additionally, Mirin (containing alcohol) is also a traditional ingredient. This recipe replaces the Mirin with Rice Wine Vinegar.
This is NOT the "Instant Noodles" that kept you alive in college. If you make the Tonkotsu Stock from scratch, it will take about 16 hours. In spite of the long preparation, the complex flavor of this recipe makes it worthy to serve in the finest Ramen Noodle House of Tokyo, New York, or even your own kitchen.
Trust me, it is worth the preparation time.
This recipe contains instructions for a single serving. Simply scale this recipe for the number of servings desired.
This convenient meal is easy to prepare and provides a flavorful variation using ground pork and a few other ingredients. In a pinch, ground beef patties could be used in place of the ground pork patties.
You can save additional time by replacing the patties with loose ground meat, added to the wok after the garlic and nuts.
Pork Tenderloin is not the same as Pork Loin. The Tenderloin is a tender cut of meat, taken from the lower back of the pig. The Sous Vide will produce a juicy roast. Marinading the Tenderloin, then slathering with a finishing sauce will produce a flavorful roast.
