Hawaiian Mochi Fried Chicken

Ingredients:

·        2 pounds boned chicken

·        1/2 cup mochiko flour (glutinous rice flour - available in Asian markets)

·        1/2 cup cornstarch

·        1/2 cup sugar

·        1/2 cup soy sauce

·        1 teaspoon salt

·        4 eggs, beaten

·        1 stalk of green onions, chopped fine

·        4 cloves garlic, minced

Preparation:

Bone the chicken and cut into plump finger-size nuggets and set aside.

Combine the remaining ingredients and mix well. Add the chicken. Marinate overnight.

Deep-fry at 350 degrees, keeping the pieces from sticking together. Drain the nuggets of excess oil.

Serve mochi chicken as a main dish with fried rice, potato salad, or macaroni salad, as you would any other fried chicken. It is also great as an appetizer because it is a perfect finger food.

Suggested dipping sauces: pineapple or mustard sauce, hot mustard, or sweet and sour sauce.

Chicken and Asparagus

This chicken and asparagus stir-fry recipe was submitted by Doug, who writes that it goes very nicely with potstickers and Thai rice. Thai chili paste and fish sauce are available in Asian markets or stores that sell ingredients used in Southeast Asian cooking.

More Asparagus Recipes:
Asparagus Salad
Stir-fry Asparagus

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Ingredients:

·        1 tsp Thai red chile paste*

·        1 tsp fish sauce*

·        1 tablespoon black bean sauce

·        1 tablespoon oyster sauce

·        1/4 cup chicken stock

·        6 ounces chicken breast, cut into 1 inch pieces

·        Cornstarch, as needed

·        2 cloves garlic, minced

·        1 chunk of ginger (about 1-inch thick), peeled & minced

·        1 - 2 Serrano peppers, seeds removed and minced, WASH hands thoroughly

·        8 ounces asparagus, trimmed and cut into 1 inch pieces (reserve tips)

·        1 medium red bell pepper, seeded and sliced into pieces the same size

·        2 scallions (green onions, spring onions), chopped into 1-inch pieces

·        Sesame oil, to taste

·        Peanut oil for deep-frying and stir-frying

Preparation:

Mix the red chile paste in with the fish sauce, black bean sauce, oyster sauce, and chicken stock. Set aside.
  Dredge chicken pieces in corn starch, and deep fry in a small amount of peanut oil, remove when brown, and set aside. Put garlic, ginger, and Serrano peppers in a clean wok, in a small amount of peanut oil, and cook until fragrant. Add the asparagus pieces, saving tips for later.
Stir fry and add the red pepper. Continue to stir fry, then add the chile paste, bean sauce, and oyster sauce mixture. Add the cooked chicken and cook for about 1 minute, then add the reserved asparagus tips.
If desired, add 1 teaspoon cornstarch mixed in 1 teaspoon water to thicken mixture. Add the scallions, sprinkle with sesame oil, and serve. Serves 3 to 4 as part of a multicourse meal.

Add the scallions, sprinkle with sesame oil, and serve.

Asian Vinaigrette

Yields just over 1/2 cup.

Ingredients:

·        5 tablespoons extra-virgin olive oil

·        3 tablespoons rice vinegar

·        2 teaspoons light soy sauce

·        1 1/2 teaspoons sugar

·        1 teaspoon Asian sesame oil

·        1/2 teaspoon lemon juice

·        Up to 1/4 teaspoon five-spice powder

·        freshly ground black or white pepper (or to taste)

Preparation:

Place all the ingredients in a covered jar and shake to fully blend. Use immediately, or refrigerate and use within 3 - 4 days.

User Reviews

 4 out of 5

Flavoursome, Member edav8019

It was a really nice dressing but not tart enough for my liking. So I added enough vinegar to be equal or even a bit more than the olive oil and it was great. Adding some sesame seeds to it is a bit of a nice touch :)

Asian-Style Roast Pork Tenderloin

Hoisin sauce complements any meat or poultry, but has a particular affinity for pork and lamb.

Prep Time: 2 hours

Cook Time: 30 minutes

Total Time: 2 hours, 30 minutes

Ingredients:

·        2 tablespoons Chinese rice wine or dry sherry

·        2 tablespoons soy sauce

·        2 tablespoons hoisin sauce

·        1 teaspoon sesame oil

·        2 teaspoons grated ginger

·        2 cloves garlic, pressed

·        1 pound pork tenderloin

Preparation:

Combine all ingredients except pork. Add pork and marinate, covered and refrigerated, 2 hours or longer.

Preheat over to 400 degrees. Drain pork, reserving marinade. Place on a rack over a roasting pan. Roast 25 - 30 minutes, until a meat thermometer registers 160 degrees (the pork should be barely pink inside), turning pork occasionally and basting with reserve marinade. Slice 1/4" to serve.

Note: You can substitute a lamb sirloin roast for the pork. Roast until lam is well-browned on the outside but still rare on the inside.

This recipe is reprinted with permission from GourMAsia.  

Asian Pasta Salad Recipe - Asian-style pasta salad with grilled fillets

Main dish pasta salads are a great choice for summer. This recipe for Asian pasta salad serves 2.

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients:

·        1 package BlueWater Grill Fillets (any flavor)

·        1/2 pound Linguine, broken in half

·        1 red bell pepper, seeded, thinly sliced

·        1/4 large red onion, thinly sliced

·        1/4 cucumber, seeded, cut into thin matchsticks

·        1 1/2 tablespoons sugar

·        1 tablespoon soy sauce

·        1 tablespoon balsamic vinegar

·        1 3/4 tablespoon sesame oil or vegetable oil

·        1/4 teaspoon ground ginger

·        1/8 teaspoon cayenne pepper

·        2 tablespoons fresh basil, chopped

·        1/4 cup Honey Roasted Peanuts, coarsely chopped (optional)

Preparation:

1. Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain. Cook 1 package of grilled fillets according to instructions on package.

2. Whisk sugar, soy sauce, vinegar, ginger, cayenne pepper, and 3/4 tablespoon sesame oil in a small bowl. Mix half of dressing into pasta.

3. Pour 1 tablespoon oil in heavy medium pot over medium-high heat.

4. Add bell pepper and onion and saute until just beginning to wilt, about 2 minutes. Add vegetables to pasta. Mix in basil, peanuts, and dressing to coat. Cut Grilled Fillets into chunks and add to pasta. Toss to coat and serve.

Asian Style Snap -- Orange Almond Biscuit

Like the traditional brandy snap, these biscuits can easily be shaped into a basket by moulding over an upturned glass. They taste great alone as a flat cookie, or shaped into baskets and filled with a sweet filling such as Ginger ice Cream or poached fruit. Instead of baskets, you can also shape them into wrappers and fill with whipped cream or edible rice paper.

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Ingredients:

·        500 g. granulated sugar

·        250 g. ground almonds

·        125 g. pastry flour

·        125 g. butter, melted

·        250 g. orange juice, or as needed

Preparation:

1. Preheat the oven to 350 degrees Fahrenheit (170 degrees C.)
2. Combine the granulated sugar, ground almonds, and pastry flour. Incorporate the melted butter and orange juice. If the batter is too dry, add 2 to 3 tablespoons more orange juice.
3. To make wrappers or just a plain cookie, drop teaspoons of batter onto a nonstick baking sheet. To make baskets, drop tablespoons of batter onto the baking sheet. In either case, make sure to keep well apart as the batter will expand during baking (no more than 6 - 8 cookies on a large baking sheet).
4. Use your fingers to evenly smooth out the batter into circles. (If using 1 tablespoon of batter, the circle should be about 2 1/2 inches in diameter).
5. Bake for 5 – 7 minutes, or until brown.
6.Remove from the oven and cool briefly. Carefully use a knife to loosen the cookie from the baking sheet, then remove and shape or leave flat as desired. To make wrappers, carefully roll the cookie around the handle of a wooden spoon. To make baskets, carefully mold the cookie over the bottom of a teacup or other object about 1 1/2 inches in diameter. Hold in place and then cool.

Note: Brandy Snaps require a little TLC - they will burn easily, and it can take a few tries to get the shape just right. (Fortunately this recipe makes quite a few so you'll have lots of opportunity to practice!).
Reprinted with permission from the "Asian Fusion" class given at the Southern Alberta Institute of Technology by chef Veronica Brown.

Ants Climbing a Tree

ANTS CLIMBING A TREE 

Other names for this authentic Szechuan dish include Ants Climbing a Hill, Ants Climbing a Log, and Ants Creeping up a Tree.

Prep Time: 30 minutes

Cook Time: 7 minutes

Total Time: 37 minutes

Ingredients:

·        4 ounces transparent bean thread noodles (also known also vermicelli or glass noodles)

·        5 dried Shiitake mushrooms

·        1/2 pound ground pork

·        Marinade;

·        1 tablespoon light soy sauce or Kikkoman

·        2 teaspoons granulated sugar

·        1 teaspoon sesame oil

·        Pinch of cornstarch

·        Other:

·        1 small red chili pepper and 1 teaspoon chili sauce, or 1 tablespoon chili sauce

·        2 slices ginger

·        2 green onions

Preparation:

Without removing the string wrapping around the transparent noodles, soak in hot water until they are pliable (about 5 minutes). Drain well. Cut the noodles into shorter lengths and then remove the string wrapping.

Soak the dried shiitake mushrooms in hot water to soften. Reserve 1/4 cup of the soaking liquid, straining it if necessary to remove any grit. Cut the mushrooms into thin slices. (Note: if you don't want to use mushroom soaking liquid, substitute 1/4 cup chicken or vegetable broth).

Add the marinade ingredients to the ground pork, adding the cornstarch last. Marinate the pork for 15 minutes.

If using the chili pepper, cut in half lengthwise, remove the seeds, and chop coarsely. Finely chop the ginger. Cut the green onion on the diagonal into 1-inch pieces. Heat the wok over medium-high to high heat. Add 2 tablespoons oil to the heated wok. Add the marinated pork. Stir-fry until the pork has changed color and is nearly cooked through. Remove from the wok. Clean out the wok.

Add 1 tablespoon oil to the wok. Add the chili pepper and ginger. Stir-fry briefly until aromatic. Add the dried mushrooms. Stir-fry briefly, then stir in the chili sauce and the noodles. Add the reserved mushroom soaking liquid in the middle of the wok. Return the ground pork to the pan. Stir in the green onion. Mix everything together and cook briefly. Make sure the pork is cooked through before serving.

Alva's "Jook" - Chinese Style Turkey Soup

                     ALVA'S "JOOK" - CHINESE STYLE TURKEY SOUP 

Here is a great recipe for the turkey season. This recipe was submitted by Don McDiarmid Jr., who writes: "If you make this soup once, you will never again cook a turkey without thinking about the "jook" that will follow."

Prep Time: 15 minutes

Cook Time: 3 hours, 45 minutes

Total Time: 3 hours, 60 minutes

Ingredients:

·        20 lb turkey with 95 percent of the meat stripped from it*

·        4 celery stalks, chopped, plus the celery tops

·        1 large chopped round onion or two medium onions

·        4 - 5 slices of fresh ginger (about 1/4-inch thick), peeled

·        2 cloves garlic, minced

·        2 large cans of Swansons clear chicken soup

·        1 bunch parsley, bottom stems cut off

·        Extra water or chicken soup to cover turkey meat and bones while simmering

·        2 cups medium grain raw Oriental rice, such as Hinode

·        1 tsp Chinese five-spice powder

·        1 tsp dried cilantro

·        1 TB sesame oil

·        3 medium carrots, chopped

·        1 head Chinese mustard cabbage, chopped into bite-sized pieces

·        Salt and pepper to taste

·        Garlic salt, optional 

Preparation:

Put the carcass in the pot with the first 6 items and cover bones with the liquid. Heat on high until the soup comes to a full boil. Lower heat and medium simmer with the lid on, until most of the meat scraps fall off the carcass, about 3 hours. Then, using a slotted spoon or strainer, take all the bones and the rest of the solids out (not the turkey meat) and discard them.
After their removal, add the rice, Chinese five-spice powder, dried cilantro, sesame oil, and carrots. Let the soup cook, covered, for at least another 30 minutes or more, simmering on on low heat, until the rice is fully cooked and the soup starts to thicken (let it thicken). Add the bite-sized, sliced mustard cabbage and cook for 5 more minutes, then serve.
Serve in bowls and add thinly chopped green onion and minced Chinese parsley over the top as a garnish. Grated fresh ginger may be served on the side.
The author adds: This soup gets better every day. Just bring it to a full boil every day for a minute or two. The raw rice will soak up a lot of liquid so you might wish to add more chicken soup, or cut down 1/2 cup on the raw rice, but it is supposed to be a bit thick.
*If your turkey is too small, try getting together with a neighbour and combining carcasses. If necessary, break down the bones from the turkey a bit to fit into the pot.