Satay ingredients:


1.5 kg chicken -deboned
1 stalk lemon grass
1 tsp sugar
1 tsp cummin
1 tsp coriander
1/2 tsp powdered cinnamon
2.5 cm piece fresh turmeric
8 shallots
salt to taste

Method:
Cube the chicken meat, drain and put aside.
Grind coriander, cummin, tummeric, peanuts, salt and sugar.
Mix this with the powdered cinnamon, diced shallots and 1 tbsp cooking oil, marinate the chicken with this mixture.
Using special skewers, skewer 5 pieces of meat on one skewer, as in Kebabs.
Gril over burning coal, constantly sprinkling cooking oil over the meat using crushed lemon grass.
Turn over and continue grilling until the chicken is cooked
Serve with peanut sauce.

Peanut Sauce Ingredients:

1 cup sugar
1 bombay onion
1/2 cup tamarind juice
2 stalks lemon grass
2.5 cm piece ginger
3 tbsps pounded chilies
300 gms peanuts - roasted
A piece of galangal
salt to taste

Method:
Grind the roasted peanuts. Put aside
grind lemon grass, ginger and galangal until fine
slice bombay onion and stir fry until soft
add in ground chillies and the other ground ingredients
add in tamarined juice and lastly peanuts, sugar and salt. Simmer until the gravy thickens.
To serve, arrange a few sticks of satay on a plate and serve with abowl pf peanut sauce, cucumber . Satay also goes very well with compressed rice.

Posted by InfoMedia at 11:55 AM | Permalink

Ingredients:

4 whole boneless skinless chicken breasts, halved
1/4 cup butter or margarine
2 tsp. chili powder
1/4 cup flaked coconut
1 egg slightly beaten
3/4 cup dry bread crumbs
1 tsp. salt
1/4 cup + 2 tablespoons shortning
4 pineapple slices
2 cooked sweet potatoes (quartered)
2 firm bananas, peeled and cut in half lengthwise

Sweet and Sour Sauce

2 tablespoons shortening
1/4 cup finely chopped onion
1/2 cup catsup
1/2 cup apricot preserves
1 Tbs. brown sugar
1 Tbs. cider vinegar
1/2 tsp. curry powder

Procedure:
Rinse and pat chicken dry. Place chicken between two pieces of plastic wrap; flaten slightly. Cream butter and chili powder. Blend in coconut. Divide into eight portions. Spoon one portion onto each chicken piece. Tuck in sides; roll and skewer. Chill two hours. Preheat oven to 400 degrees F. Dip chicken rolls into egg, then roll in compined breadcrumbs and salt to coat evenly. Melt 1/4 cup of the shortening in large skillet over medium heat. Add chicken rolls and brown evenly on all sides. Transfer to greased shallow baking dish and bake 20-25 minutes, or until chicken is tender. Remove skewers. Melt remaining shortening in skillet over medium heat. Heat pineapple, sweet potatoes, an bananas. Arrange with chicken rolls on a searing platter and serve with sweet and sour sauce.
Sweet and Sour Sauce Instructions:

Melt shortening in small skillet over medium heat. Add onion; cook until tender. Stir in catsup, preserves, brown sugar, vinegar, curry powder, blend. Keep warm until served.

Posted by InfoMedia at 11:56 AM | Permalink

1. Combine soy sauce, sugar, sesame oil, sesame salt, pepper,
scallions, garlic, ginger, sak and red pepper flakes in a medium-size
bowl. Add the meat and toss. Allow to marinate at least 30 minutes.

2. Cook the meat over medium-high heat on a stove-top grill. Heat the
grill first, making it very hot. Add the oil. Cook the meat 1-2
minutes on each side, browning it nicely. Garnish with sesame seeds.

Sesame salt: Place 1 cup sesame seeds in a frying pan over medium
heat and toast, stirring constantly, until they just begin to turn a
light brown. Place in a food blender. Grind to a coarse texture and
stir in the salt. Keep in a covered jar in the refrigerator.

Continue reading "Beef Bulgogi" »

Posted by Scott at 03:25 PM | Permalink

* Trim the beef short ribs and cut no more than 3/8 to 1/2" thick. Combine sliced green onions, soy
sauce, water, sesame oil, brown sugar, sesame seeds, garlic, ginger,
red pepper and Szechuan peppercorns. Place beef short ribs and
marinade in plastic bag or utility dish, turning to coat. Close bag
securely or cover dish and marinate in refrigerator 4 to 6 hours,
turning occasionally.
Remove ribs from marinade; reserve marinade. Place ribs on grill over
medium coals. Broil 5 to 6 minutes. Turn ribs over; brush or spoon on
marinade. Cover and continue cooking 5 to 6 minutes or until desired
degree of doneness. Place ribs on platter; garnish with chili
peppers, green onions and radish rose.

Continue reading "Oriental short rib barbeque-uldrich" »

Posted by Scott at 03:25 PM | Permalink

In a 4-5 quart pan on high heat, combine meat, garlic,
anise seed, gorund cinnamon, ground cloves, soy sauce,
and 1 quart water. Bring to a boil; cover and simmer
until meat is very tender when pierced, about 1 1/2
hours. Boil, uncovered, on high heat until sizzling,
about 30 minutes; stir often. Drain off fat.

With 2 forks, shred meat; put into a 9x13" pan. Bake
in a 400'F. oven until pork begins to crisp, 15-20
minutes. Spoon over rice; add onion, cilantro, and
hoisin to taste.

Per serving: 313 calories; 20 grams protein; 12 grams
fat; (4 grams saturated fat); 30 grams carbohydrates;
566 milligrams sodium; 66 milligrams cholesterol.

Continue reading "Crisp Chinese Pork" »

Posted by Scott at 03:25 PM | Permalink

Cut pork into matchstick pieces. Cut onions into 2
inch lengths , then cut the strips into shreds. Heat
wok or large deep skillet over high heat. Add 1
tablespoon of oil, swirl to coat bottom and side. Add
onions, cabbage, bean sprouts and bamboo shoots.
Stir-fry until just wilted; remove to large bowl.
Reheat pan; add 2 more tablespoon oil. Add eggs,
swirling pan to spread out into thin layer. COok until
firm, breaking eggs up into small pieces. Remove to
bowl with vegetables. Reheat pan; add sesame seeds and
remaining oil. Add pork; stir-fry until browned and
thoroughly cooked. Add soy, salt and sugar. Return
vegetable-egg mixture to pan. Stir-fry until heated.
Serve with mandarin pancakes. Have each person add
about a tablespoon of filling to their own pancakes,
adding a dab of hot mustard, oyster or plum sauce or
dipping sauce (from wonton recipe). Fold pancake in
half like soft taco, or roll it up, folding over one
end to hold in the juices. Eat with fingers.

Continue reading "Mu Shu Pork" »

Posted by Scott at 03:25 PM | Permalink

Cook spaghetti as directed on package, AL DENTE, drain, rinse in cold
water, add a few drops oil and mix to keep from sticking. Set aside. Slice
steak VERY THIN, across the grain, 2" pieces. Mix together, steak, ginger,
scallion, cornstarch, sugar, light soy, set aside to marinate. Heat wok to
smoking, add 2 tbs oil. Stir fry meat mixture two minutes, do not
overcook, Reserve. Add 2 tbs oil, heat, stir fry carrots and cabbage two
minutes, add spaghetti, stir well and cook a few minutes, add meat
mixture, 1 tbs soy and salt. Stir a minute to heat and serve. Nice thing
about stir fry cooking, just about anything goes. So, substitute, add
other veggies, you just can't go wrong..

Continue reading "Beef Lo Mein" »

Posted by Scott at 03:25 PM | Permalink

Mix all ingredients thoroughly. Use immediately or at least within 6
hours of preparation as the flavours will get stronger the longer the
sauce sits.

This thick, dark, rich & spicy sauce goes well with as a dipping sauce
with bland foods such as tofu.

Continue reading "Ginger Sauce" »

Posted by Scott at 03:25 PM | Permalink

Peeled and sliced crosswise into 1 inch thick pieces Brown chicken in oil
on all sides, drain, return to skillet and sprinkle with Salt and Pepper.
Mix Oraage juice, Currants, Chutney, Curry, Groound cinnamon and Red pepper
in a bowl. Add Sweet potato to G?&??A?og6our
in Juice mixture to cover all
items. Bring to a boil and reduce heat. Simmer, covered for 30-40 min
(until chicken and potatoes are tender). Remove from heat and arrange on
platter, skim fat from pan juices. Measure pan juices and add water to make
1 1/2 cups. Combine cold water and cornstarch and add to Juices. Stir and
cook till thick and bubbly. Add drained oranges and bannas. Pour entire
mixture over chicken and potatoes. Serve over rice.

Continue reading "Curried Chicken Platter" »

Posted by Scott at 03:25 PM | Permalink

Combine soy sauce; wine,sugar,honey, food coloring, cinnamon, onion and
garlic in large bowl. Add pork, turning tenderloins to coat completely.
Cover and refrigerate 1 hour or overnight, turning meat occasionally.
Drain pork, reserving marinade. Place tenderloins on wire rack over baking
pan. Bake in preheated 350F oven, turning and basting often with reserved
marinade, until cooked through, about 45 minutes. Remove pork from oven;
cool. Cut into diagonal slices. Makes about 8 appetizer size servings This
is very nice served with green onion curls.

Continue reading "Barbequed Pork" »

Posted by Scott at 03:25 PM | Permalink

1. Cook noodles in plenty of boiling water, when al dente, drain and toss
with sesame oil, set aside 2. Combine sauce ingredients, set aside 3. Heat
wok, add oil, Add ginger stir fry until fragrant (about 10 sec) add bok
choy, bean sprouts and pork, Stir fry 2 min 4. Add broth then when broth
is hot add noodles, cover and cook 2 min 5. Add sauce, stir well and serve
Variations, instead of pork, use left over cooked, roast beef, lamb,
shrimp or chicken, other fresh vegetables in season can be used in place
of the sprouts and bok choy From "Dim Sum" by Ruth Laws 8 oz lo mein
noodles

Continue reading "Bbq Pork Lo Mein" »

Posted by Scott at 03:25 PM | Permalink

Heat oven to 350?. Gently fit 1 wonton skin into each of 36 small muffin
cups, 1 3/4 ? 1 inch. Bake 8 to 10 minutes or until light golden brown.
Remove from pan; cool on wire racks. Mix remaining ingredients except sour
cream and cilantro sprigs. Just before serving, spoon bean mixture into
wonton cups. Top each with 1/2 teaspoon sour cream. Garnish each with
cilantro sprig.

Continue reading "Black Bean-Corn Wonton Cups" »

Posted by Scott at 03:25 PM | Permalink

Wrap tofu in kitchen towel; cover with plastic wrap. Place heavy weight on
top; let stand 30 minutes to press out excess moisture.

Cut tofu into 1 ? 1 ? 1/4-inch pieces. Remove leaves from bok choy stems.
Cut leaves into 2-inch pieces; cut stems into 1/4-inch diagonal slices.
Mix soy sauce, sugar and garlic powder.

Heat oven to 425?. Line cookie sheet with aluminum foil. Place tofu on
foil, brushing with soy sauce mixture. Bake 5 minutes. Spray tofu with
cooking spray; bake about 2 minutes or until brown. Turn tofu over; bake 5
minutes longer.

Meanwhile, spray nonstick wok or 12-inch skillet with nonstick cooking
spray; heat over medium-high heat until cooking spray starts to bubble.
Add oil; rotate wok to coat sides. Add bok choy and shallots; stir-fry 1
minute. Add salt, tofu and oyster sauce; cover and cook 1 minute.

Continue reading "Bok Choy with Baked Tofu" »

Posted by Scott at 03:25 PM | Permalink

Cut chicken breast halves lengthwise into 2-inch pieces; cut pieces
crosswise into 1/2-inch strips. Heat 2 quarts water to boiling in 3-quart
saucepan. Add pea pods, carrots and linguine; heat to boiling. Boil 2 to 3
minutes or until linguine is just tender; drain. Mix cornstarch, sugar and
water. Mix broth, soy sauce, garlic and gingerroot; stir in cornstarch
mixture.

Spray nonstick wok or 12-inch skillet with nonstick cooking spray; heat
over medium-high heat until cooking spray starts to bubble. Add chicken;
stir-fry about 2 minutes or until chicken is white. Stir broth mixture;
stir into chicken mixture. Stir in pea pods, carrots and linguine. Cook 2
minutes, stirring occasionally. Sprinkle with toasted sesame seed.

Continue reading "Chicken Lo Mein" »

Posted by Scott at 03:25 PM | Permalink