Faceromance

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.

Singapore Noodles

Posted by swm56 6/11/01 9:37:41 am

Source: Recipe courtesy of Ken Hom-Great Food

8 ounces thin dried rice noodles
2 eggs, beaten
1 tablespoon sesame oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 tablespoons peanut oil
1 1/2 tablespoons coarsely chopped garlic
1 tablespoon finely chopped fresh ginger
6 fresh red or green chiles, seeded and finely shredded
6 fresh or canned water chestnuts, peeled if fresh, sliced
2 ounces Chinese black mushrooms, soaked, stems removed,
and finely shredded
1/4 pound Chinese barbecue pork or cooked ham, finely shredded
3 scallions, finely shredded
4 ounces cooked small shrimp, shelled
1 1/2 cups small, sweet frozen peas, thawed
Cilantro leaves, to garnish

Curry Sauce
2 tablespoons light soy sauce
3 tablespoons Indian Madras curry paste or powder
2 tablespoons Shaoxing rice wine or dry sherry
1 tablespoon sugar
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 cup canned coconut milk
3/4 cup good quality read-made chicken stock

Soak the rice noodles in a bowl of warm water for 25 minutes,
then drain them in a colander or sieve.

In a small bowl, combine the eggs with the sesame oil, salt, and
pepper and set aside.

Heat a wok over a high heat, then add the peanut oil.
When it is
very hot and slightly smoking, add the garlic, ginger, and chiles
and stir-fry for 30 seconds.
Add the water chestnuts, mushrooms,
pork or ham, and scallions and stir-fry for 1 minute.
Then add the
rice noodles, shrimp, and peas and stir-fry for another 2 minutes.
Add all the sauce ingredients and cook over a high heat for 5
minutes or until most of the liquid has evaporated.
Now pour the
egg mixture over the noodles and stir-fry constantly until the egg
has set.
Turn the noodles on to a large platter, garnish with
cilantro leaves and serve immediately.

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.

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.

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.

Peppered Long Beans

Posted by Olga 8/6/02 7:58:05 am

Chinese long beans are about 1 to 3 feet long and taste like
green beans without strings.
They’re sold year-round in
approximately 1-pound bunches.
They come in either light or dark
green.
I like the dark green ones, the more tender of the two.
Cook
as you would green beans.

Serves 4

2 cups chicken broth
2 tablespoons distilled white vinegar
1 tablespoon soy sauce
2 tablespoon sesame oil
1 tablespoons Szechuan peppercorns, slightly crushed
1/8 teaspoon freshly ground pepper
Dash Tabasco
1 pound Chinese long beans, rinsed and ends trimmed

In a large skillet, bring all of the ingredients, except the
beans, to a boil; continue to boil until reduced by half.
Add the
beans, cover, and cook for 2 minutes.
Remove the cover; continue to
cook over medium heat, stirring occasionally, until the beans are
tender yet still crisp, about 5 minutes.

Transfer the cooked beans to a serving dish.
Continue to cook
the liquid in the skillet until it is reduced to 1/3 cup.
Pour the
sauce over the beans and serve immediately.

Pot Sticker

Posted by Cookin’Mom

Preparation time: About 1 hour
Cooking time: About 1 hour (about 15 minutes per batch)

Traditional pot stickers are delicious, but they do take time to
make.
It isn’t hard to speed up the
preparation, though — instead of using home
made wrappers, just start with the purchased ones (gyoza) sold in
some grocery stores and Asian markets.

2 small whole chicken breasts (about 3/4 pound
each), skinned, boned, and split
1/4 cup sesame oil
1 cup finely chopped celery
1/2 cup chopped green onions (including tops)
3 tablespoon dry sherry
2 tablespoons cornstarch
1 teaspoon granulated sugar
1/2 teaspoon salt
1 (14 ounce) package pot sticker wrappers (gyoza)
or wonton skins
1/4 cup salad oil
1 cup water
Rice wine vinegar, soy sauce, and chili oil

Rinse chicken and pat dry, then chop finely.
Place in a bowl and
stir in sesame oil, celery, onions, sherry, cornstarch, sugar, and
salt.

Set out 6-8 wrappers at a time; keep remaining wrappers tightly
covered.
Mound 2 teaspoons of the filling on each wrapper.
To shape
each pot sticker, fold dough in half over filling.
Pinch about 1/2
inch of curved edge closed; continue to pinch closed, forming 3
tucks along dough edge, until entire curve is sealed.
Set pot
sticker down firmly, seam side up, so it will sit flat.
Cover
lightly until all pot stickers are shaped.

At this point, you may place pot stickers in a single layer on a
baking sheet and freeze until hard, then transfer to a heavy
plastic bag, seal, and return to freezer for up to one(1) month.
Cook without thawing as directed below.*

For fresh pot stickers, place a wok over medium heat; when wok
is hot, add 1 tablespoon of the salad oil.
When oil is hot, add 12
pot stickers, seam side up.
Cook until bottoms are golden brown
(5-7 minutes).

Pour in 1/4 cup water; reduce heat to low, cover, and cook until
liquid is absorbed (6 to 10 more minutes).
Remove from wok and keep
warm.
Repeat to cook remaining pot stickers, using remaining salad
oil and water.

Offer pot stickers with vinegar, soy, and chili oil on the side
for dipping.
Makes about 4 dozen pot stickers (about 10
servings).

*For frozen pot stickers, place wok over medium heat; when work
is hot, add 1 tablespoon of the salad oil.
When oil is hot, add 12
frozen pot stickers, seam side up.
Cook until bottoms are golden
brown (8 to 10 minutes).
Pour in 1/3 cup of regular-strength
chicken broth and immediately cover wok tightly.
Reduce heat to low
and cook for 15 minutes.

Uncover and continue to cook until all liquid is absorbed.
Remove from wok and keep warm.
Repeat to cook remaining pot
stickers, using remaining salad oil and broth.

Shrimp Filling

Shell, de-vein, and finely chop 1/2 pound medium-size raw
shrimp.

Combine shrimp with:

1/2 pound lean ground pork
1 cup finely shredded cabbage
1/4 cup minced green onion (including tops)
1/4 cup chopped mushrooms
1 clove garlic (minced or pressed)
1/2 teaspoon salt
2 tablespoons oyster sauce or soy sauce

Mix well.

Penang Rice Noodles

Posted by swm56 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.

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.