Recipes

[dex]

any great quick to prepare recipes that you can share.?We like the spices and sauces that Asian cooks use to prepare their meals and I think the food is very healthy.Thanks for your help.I like family recipes better than stuff online.

[NYwoman]

Having lived in Seattle, I learned to cook a few Asian quisines.   I like hot foods and, therefore, like Thai and northern Chinese foods.    What do you prefer?    Do you have access to a store that carries a variety of ingredients?    Do you have a wok or similar type of pan?  

Ming Tsai shows and videos are good to get the idea of what ingredients to use and how to layer the ingredients.   

You can cook Asian cuisines in a healthy manner ---- without frying and cutting the salt a bit.  

The best type of rice, imho, is either Jasmine or Basmati.   You can find it in any larger grocery store.   There is Thai and American grown.    But, any long grain rice can do.  

Cutting fresh veggies in even slices is a needed skill to acquire.   Meat is usually cut very thin (when it is frozen---easier for the average cook).  

[beach-mom]

I taught in Japan for 3 years. Here is one of our favorite recipes that DH and I made up! 

Giinger Pork

Slice a pork tenderloin into thin pieces. Put them into a bowl and grate fresh ginger root on top (I probably use about 1/2 a normal bulb- be sure you grate finely; do not slice the root). Pour Kikkoman (Japanese soy sauce) on top to cover and mix together with your hands. (Be sure to use Japanese and not Chinese soy sauce; Chinese will give you a different flavor.) Cover and let marinate for about 1/2 hour. Pour oil in a wok or frying pan and cook the pork slices - a few at a time - until they're done. Serve over freshly steamed white rice. 

[dex]

That pork sounds really good..do you drain the marinade befor cooking?what vegetable dish did you serve?I will definitely try your specialty and thank you for sharing.

[beach-mom]

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@dex wrote:

That pork sounds really good..do you drain the marinade befor cooking?what vegetable dish did you serve?I will definitely try your specialty and thank you for sharing.

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You're welcome! We do drain the marinade before putting the pork in the wok, but we like the pork saturated. We use cooking chopsticks and put just a few pieces at a time in until they're done, then we do the next batch. It really doesn't take that long to cook.  And we usually serve it with broccoli - because we all like that (with a little lemon squeezed on top)! DH and I used to have it with just a tossed salad too.  Please let me know when you try it and what you think! 

[pinkmochi]

I'm Japanese and have made curry a couple times in the Instant Pot pressure cooker. Much healthier than using the cubes and soooo yummy and easy. I cube chicken, brown it, add onion, carrots, potatoes, 2 c. chicken broth, and about 4 tbsp of curry powder. Cook on high pressure for 6 min and serve over rice.

[dex]

Thanks midori that recipe sounds good too.We really like curry and used to have East Idian neighbors that shared the best curries ever with our family.I sure do miss their cooking.

[pinkmochi]

I made a Japanese style curry.

I made a Thai style type soup last night that's easy. I'm doing the Whole30 right now, so it's super healthy. I browned some diced boneless, skinless chicken thighs, added a quart of chicken broth and a can of coconut milk. Add a few dried red chilis, ginger slices and juice from two limes. When the broth was flavored correctly, I threw in a couple handfuls of baby spinach and some shrimp. Cook until shrimp is done, then add some fresh cilantro. Really filling!