Far eastern food
#221764 - 10/28/05 08:04 AM
|
|
|
|
Linz
Reged: 09/01/03
Posts: 8242
Loc: England
|
|
|
Do you guys think their should be separate sections for Chinese, Thai, etc food or just one Far Eastern (not Japanese) food section?
Chip in with recipes as well guys! 
Print
Remind Me
Notify Moderator
|
|
|
Sweet 'n' Sour Chicken
4 boneless skinless chicken breast halves
2/3 cup water
1/3 cup sugar
1/4 cup apple cider vinegar
1/4 cup soy sauce
1 medium sweet red pepper, cut into 1-inch pieces
1 medium green pepper, cut into 1-inch pieces
2 Tbsp cornstarch
3 tbsp cold water
Hot cooked rice
Place chicken in a 9-in square baking dish; set aside. In a saucepan, bring the water, sugar, vinegar and soy sauce to a boil, stirring constantly. Add peppers; return to a boil. Combine cornstarch and cold water until smooth; gradually stir into pepper mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Pour over chicken.
Bake, uncovered, at 350 for 20-35 minutes or until chicken juices run clean, turning once. Serve with rice.
4 servings
YUMMY!!! 
Adapted from Light & Tasty Annual Recipes 2004
Print
Remind Me
Notify Moderator
|
|
|
I'd say just one for Far Eastern Food. I know Chinese and Thai, for example, are different from each other, but if we start separating out by country...just seems like it would start getting too specific and hard to manage.
Print
Remind Me
Notify Moderator
|
|
|
I always sort of mesh the nationalities when I cook. I use Thai peppers in kung pao chicken and jasmine rice almost all the time! So it doesn't bother me.
--------------------
IBS-A for 20 years with terrible bloating and gas. On the diet since April 2004. Remember this from Heather's information pages:
"You absolutely must eat insoluble fiber foods, and as much as safely possible, but within the IBS dietary guidelines. Treat insoluble fiber foods with suitable caution, and you'll be able to enjoy a wide variety of them, in very healthy quantities, without problem." Please eat IF foods!
Print
Remind Me
Notify Moderator
|
|
|
Sorry, been meaning to post this for a while... here are a few really great stir-fry sauces from Real Simple magazine; they go well with all kinds of stir-frys - all veggies, chicken, shrimp, tofu, etc...
Cantonese Sauce
1/2 cup chicken broth
1 tbsp dry white wine
1 tbsp soy sauce
1 tsp sugar
1 tsp toasted seasame oil
1/2 tsp salt
1 tsp cornstarch
2 tbsp minced scallions (white parts only) - I usually just use onions
1 1/2 tbsp fresh grated ginger
In a small bowl combine the first 7 ingredients, stirring until the cornstarch dissolves. Place a work or skillet over med-high heat and sautee the scallions and fresh ginger for about 15 seconds. Add the constrach mixture and bring to a boil. Cook, stirring constantly to prevent lumps, until the sauce thickens slightly, about 90 seconds.
Garlicky Hoisin Sauce
3/4 cup hoisin sauce
1/2 cup water
1 1/2 tbsp soy sauce
1 1/2 tbsp sugar
3 tbsp minced scallions (white parts only)
2 tbsp minced garlic
1 tsp crushed red pepper flakes (to taste)
Combine the first 4 ingredients in a bowl. Over med-high heat in a wok or skillet, sautee the scallions, garlic and red pepper flakes for about 15 sexonds. Add the hoisin mixture and bring to a biol. Cook, stirring occassionally, until the sauce thickens slightly, about 90 seconds.
Hot and Sour Sauce
3/4 cup chicken broth or water
5 tbsp soy sauce
3 tbsp sugar
1 1/2 tbsp Worcestershire sauce
1 tbsp cornstarch
2 1/2 tbsp fresh grated ginger
2 tbsp minced garlic
1 tsp crushed red pepper flakes
Combine the first 5 ingredients in a bowl and stir until cornstarch dissolves. Sautee the ginger, garlic and red pepper flakes in a wok or skillet over med-high heat for about 15 seconds. Add the cornstarch mixture and bring to a boil. Cook, stirring constantly to prevent lumps, until the sauce thickens slightly, about 90 seconds.
Lemon-Herb Sauce
1/4 cup soy sauce
2 1/2 - 3 tbsp lemon juice
1 1/2 tbsp minced garlic
1 1/2 tbsp sugar
1 1/2 tbsp EACH of chopped fresh basil and cilantro leaves
Combine the first 4 ingredients in a bowl and stir until the sugar dissolves. Then, add the fresh herbs and stir. (Let sit for a little while before using to let the flavours mingle.)
Curry Sauce (modified slightly)
1 1/4 cups chicken broth***
2 tbsp soy sauce
2 tbsp sugar
1/2 tbsp salt
1 tsp crushed red pepper flakes
grated zest of 1 lemon
1 1/2 tbsp minced garlic
1 1/2 tbsp curry powder
Combine the first four ingredients in a bowl and set aside. Saute the next four ingredients in a work or skillet over med-high heat for about 15 seconds. Add the broth mixture and bring to a boil. Cook until the sauce thickens slightly, about 90 seconds.
***Note: the original recipe called for coconut milk here, which is insanely high in fat. However, I know that you can find some varieties that are low-fat so if you want to try that and you think it would be safe go right ahead. This might be totally gross, but maybe you could use soy or rice milk there instead?
Print
Remind Me
Notify Moderator
|
|
|
I look forward to applying them. Thanks.
Kate.
Print
Remind Me
Notify Moderator
|
|
Posts
