***
UPDATE!
8/8 This morning I woke up and Scott surprised me by telling me, “pack 3 days of clothing, we’re going on a surprise trip!” Soooo coooool! We’re just about to leave but I wanted to tell you that I’ll spin the random number generator wheel as soon as I have a moment with Internet access after 3pm.
I have no idea where he’s taking me!! I’m in VEGAS, baby!!!!
xoxoxo,
Jaden
Winners have been announced!!!
***
It’s my birthday and I wanna give away a cool gift!
Watch my video for details:
Here’s what’s up for grabs – the wonderful Flip Video Ultra 30 Minute
Here’s what you need to do:
It’s my birthday on 8/8/08 and I’m compiling a version of 
Bittman’s 101 Simple Meals Ready in 10 Minutes or Less Except, Asian style. Here are my differences:
- Dish has to be Asian style or inspired: Chinese, Japanese, Indian Korean, Malaysian, Thai, Vietnamese, Singaporean, Filipino, Indonesian,Pakistani, Armenian, Mongolian, Tibetan, Iranian, Hong Kongnese (heehee), Cambodian, fusion etc.etc. (whew)
- Dish has to be ready in 15 minutes or less. Bittman’s 10 minutes just seems really short and as a mother of 2, I get distracted by a kid once every 5 minutes anyways.
- Submit a simple, light, quick meal OR a dish that goes with rice. You don’t have to count rice steaming time. Most Asian meals are accompanied by rice and rice takes about 20-30 minutes to make. So don’t worry about the rice time. Just type in “Serve with rice” in your recipe
- Write the recipe Bittmann style – like this
Steamed Mussels Put three pounds of washed mussels in a pot with 2 tablespoons of Thai curry paste, 2 cups of coconut milk, garlic cloves, Thai basil leaves and chopped tomatoes. Steam until mussels open. Serve with bread or rice. The simpler and more elegant the recipe is, the better. You can link to a recipe, but please at least describe what you’re linking to. Name your recipe too!
- Submit by my birthday, August 8th 3pm EST. Contest open to anyone in the world. I’ll be using the handy Random Number Generator to pick a winner. YOU CAN ENTER ONCE A DAY!!! Come back everyday and submit a new 15 minute recipe if you’d like.
- BONUS! If you blog or Twitter about this contest, you can have an extra entry. Just come back and link to what you’ve posted or just write that you Twitter’d about it
***
Here are of my favorite “15 Minute Asian Light Meals”
of course, no photo needed for your entry..
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Lettuce Cups Stir-fry 3/4 lb ground chicken with diced red onion, diced water chestnuts, garlic, ginger, 2 tbl oyster sauce and 1 tsp Chinese rice wine. Drain juices, serve in crisp, cold lettuce cups, top with mandarin orange slices |
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Unagi-don Broil defrosted Japanase unagi until hot and the top nicely carmelized, about 5-7 minutes. Serve over rice, top with Kabayaki sauce and shredded nori. |
Will you please enter??
Did you try this recipe? Please leave a star rating in the recipe card below and leave a review in the comment section! I always appreciate your feedback and I know other readers do, too!
Stay in touch with me in our 
Your recipe was featured in Parents/Feb 2010. We, my 7 year old & I, made a version of it last night. The response? From both my 7 year old & my 9 year old, “Can we have this for dinner every night?” Loved it!
Baby Bok Choy with Chicken
1 lb of chicken sliced thin
6 heads of baby bok Choy
1/4 cup of chicken stock
3 tablespoons of fish sauce
fresh garlic finely chopped
hot oil for stir frying
salt and pepper
Coat pan with a few tablespoons of oil. Add garlic and chicken and stir fry until done one the outside. Add bok choy and continue to stir fry for 3 minutes. Sprinkle with salt and pepper and cover pan with a lid. Allow to cook for 5 minutes. When the bok choy is bright green and cooked to your liking, add fish sauce and stock and cook for 1 more minute. Serve with rice and enjoy.
Happy Birthday! (It was the 5th anniversary of my 29th birthday and I’m still celebrating.) The recipe I’m passing along has been a family favorite for years and is insanely simple.
In an unheated heavy bottomed skillet with 1/3 cup of good olive oil, place 1 1/2 lbs of boneless salmon fillets skin side up. In a measuring cup, mix 1/4 cup light soy sauce, 1/4 cup sake and 1 bunch of scallions that have been washed, trimmed and sliced finely. Flip the fillets skin side down to coat with oil and evenly sprinkle 3 cloves of minced garlic on top. Grate a 2 inch piece of ginger over the fish and top with half of the soy sauce mixture. Cook over medium to medium high heat, tightly covered, for about five minutes or until salmon is opaque most of the way up the sides with plenty of pink in the center. Flip fillets, remove skin, add the rest of the soy sauce mixture and continue cooking until fish is opaque the rest of the way through.
Serve pieces of the fish and the pan liquids over steamed rice or hot linguine.
Delicious!
Happy birthday Jaden!! This is my last one (and crossing my fingers that the random number generator will pick me!).
Coriander chicken with fish sauce: Season 8 pieces of oiled boneless, skinless chicken thighs with S&P, and 1 tbsp ground coriander. Mix 2 tbsp fish sauce and 2 tsp brown sugar and set aside. Broil thighs for 3-5 mins until opaque (flipping once). Brush fish sauce mixture over thighs and broil for another 4-6 mins until chicken is cooked (no need to flip again). Plate up and squeeze lime juice and sprinkle on chopped green onion for garnish. Serve over rice.
Happy birthday Jaden!
Here’s my 15 minute recipe post for sweet chilli, ginger and spring onion mahi-mahi fillets:
http://www.cooksister.com/2008/08/sweet-chilli-ginger-and-spring-onion-mahi-mahi-parcels.html
Happy Birthday today!!!!
Fried Rice
Cook up some rice the day before and chill it. In a wok scramble some eggs and set aside. Wipe out the wok and put in some oil, then rice, grated carrots,chopped scallions, eggs, cooked chopped pork or chicken, salt, pepper and soy sauce to taste. Stir all around until heated. I make fried rice for my Foods I students. Usually I make enough for 75 students in one day, and they enjoy it.
Oh also, happy birthday!!
Quick Vegetarian stir fry with spicy sauce:
1 handful of green beans
2 oz mushrooms
(optional) 2 vegetarian “sausages”, sliced
Sauce:
whisk together:
2 T red wine vinegar
2 T sweet chili sauce
.5 T spicy chili sauce
2 T honey powder (or regular honey or even sugar, though I’d prob use less)
1 T chopped lemongrass (jarred makes it easy)
1/4 cup tomato sauce (canned… straight tomato sauce, not jarred pasta sauce)
1 T garlic (jarred makes it easy)
splash sesame oil.
Stir fry the beans, mushrooms and sausages for 3-5 mins- add the sauce and cook until heated through. Serve over rice or noodles (I prefer soba.)
Pic: [IMG]http://i233.photobucket.com/albums/ee215/leahmarsh/food/squashpizzacrust2.jpg[/IMG]
First of all HAPPY BIRTHDAY, JADEN!!! Road trip….ENJOY! Now for the recipe…
Take about a pound of leftover beef and cut into thin strips. Toss with a little dry sherry, salt and pepper (to taste),about 3 tablespoons oyster sauce, a clove of minced fresh garlic, a pinch of brown sugar and one tablespoon 5 spice. Mix with leftover noodles (or any leftover pasta) Heat in microwave until warm and comforting. Drizzle with sesame oil. If you have any small amounts of salad ingredients toss that in too. Serves 1 to 4. Viola!!
Noddles,chopped peanuts, soy sauce, green onions, ground ginger touch of broth mix enjoy yum!
Yes, I twittered it this morning:)
HAPPY BIRTHDAY!!!!! I HOPE YOU HAVE A WONDERFUL DAY AND TRIP:)
Did you think I wouldn’t enter on the last day??? HA!!! Of course I’m entering again woman! I promise I’m not a stalker…just desperate to win;)
Thai Chicken Tenders
Heat 2 tablespoons sesame oil in large skillet and cook 1 pound boneless, skinless chicken sliced into strips until it is no longer pink, about 2-3 minutes. Reduce heat to low and add 2 teaspoons minced ginger, 1/2 cup hoisin sauce, 1/2 cup Peter Pan Creamy Peanut Butter and 1 teaspoon McCormick cayenne pepper. Cook, stirring frequently, until sauce is bubbly and warm, 1-2 minutes. Remove from heat and sprinkle with 1/2 cup scallions, chopped. Serve immediately with rice or noodles.
big happy, happy birthday, gorgeous! guess what? today’s the first day (and started at 11am) of the 10-day weinfest in town and we are sure to celebrate your big day with bottles of sekt! (german sparkling wine)
PROST!
Herzlichen Glückwunsch zum Geburtstag!(Happy Birthday!)
Happy Birthday Jaden! May you have a long and prosperous life! Here is my birthday recipe for you
Steamed Shiitake Mushrooms with Bok Choy and Fatt Choy
Soak a small handful of fatt choy in boiling water with a drop of sesame oil and a pinch of salt. Drain and set aside. Marinate 10 fresh shiitake mushrooms in salt, soy sauce, oyster sauce, sugar and sesame oil. Steam the shiitakes for 15 minutes. Cut 6-8 baby bok choy in half, lengthwise, and steam for 8 minutes. Boil a sauce made from salt, Shaoxing wine, sugar, sesame oil, and white pepper, then thicken with a cornstarch slurry. Arrange the bok choy in a circle with the tops pointing inward on a plate. Pile the shiitakes in the center. Garnish with the fatt choy. Drizzle the sauce all over the vegetables.
http://chezannies.blogspot.com/2008/08/five-quick-asian-dishes-steamed.html
2nd entry 🙂
Soy sauce soft-boiled eggs
http://bruleeblog.wordpress.com/2008/08/08/soy-sauce-soft-boiled-eggs/
Happy Birthday Jaden!!!! Wish you a joyous birthday and wonderful AND prosperous (from the sale of your book and adverts) year ahead.
Here’s my entry…
Quick Stir-fry Vege
Chop up some celery, carrot, baby corn, yellow capsicum and enoki mushrooms. In a wok, fry some chopped garlic in some oil until fragrant. Chuck in all the vegetables and stir quickly. Add in a couple of dashes of oyster sauce to taste and sprinkle a wee bit of water in the wok. Keep stirring until water dries up. Dish up and serve hot with rice.
Quick Spaghetti Carbonara
Get a pot of water to boil. Add in the spaghetti and some shitake mushrooms (chopped). While it’s boiling, cut fine 4 bulbs of garlic, slice sausages (4), chop some herbs (any herb would do), and have half a packet of frozen mix vege at hand. Also, just mix 3 eggs, 2 cups of low fat milk, with 1 cup of cheese (any), and lots of black pepper in a bowl. In a wok, heat up some oil, fry the garlic till fragrant, throw in everything except the egg mixture. Let it cook for abt 5 minutes. Drain the spaghetti & mushrooms – mix it into the wok. Stir with a wooden spoon. And then off the fire, and pour in the egg mixture. Add salt to taste. Voila! Done! 🙂
Japanese Cold Tofu Appetizer
(http://www.noobcook.com/2007/10/20/cold-tofu/)
Refrigerate a piece of organic Japanese tofu. Dilute 1 tsp of soba/tempura sauce with water to suit your taste & pour mixture over the tofu. Top the tofu with bonito flakes and chopped spring onions. Ta-Da!! =x
==
Happy Birthday Jaden (I’m a few hours early) … your birthday is such an auspicious date, and coincides with the Beijing Olympics opening too! Hope u have a wonderful celebration and a super year ahead (plus big sales for your cookbook *ka ching!*)
Quick Egg Foo Yung
6 eggs, lightly beaten
1 cup fresh bean sprouts
1/4 cup minced scallions
1/4 cup minced bamboo shoot or celery or shredded Chinese cabbage
4 water chestnuts, minced
1/3-1/2 cup slivered cooked ham or chicken or pork or minced shrimp
1 teaspoon soy sauce
2-3 tablespoons peanut oil (or other cooking oil)
Foo Yung Sauce
* 1 cup chicken broth
* 1 tablespoon soy sauce
* 2 teaspoons sugar
* 2 teaspoons vinegar
* 1 tablespoon cornstarch
* 2 tablespoons water
Directions
1 Mix eggs, vegetables, meat and soy.
2 Heat 2 tsp oil in a 4-6 inch skillet over moderate heat for 30 seconds.
3 Add 1/3 cup egg mixture and fry as you would a pancake until lightly
browned on the bottom, turn over and brown flip side.
4 Keep warm (but do not stack), while you fry remaining pancakes, adding
more oil if needed and stirring egg mixture before adding to pan.
5 Foo Yung Sauce: In a pan, heat broth, soy, sugar and vinegar.
6 In a bowl, blend cornstarch and water.
7 Add to sauce and cook, stirring, until sauce bubbles and thickens.
8 Serve with hot Egg Foo Yung.
Enjoy!
Check out my food blog at: http://themerlinmenu.blogspot.com
At last, my recipe! 😀
– Oriental Rolls: 1 cucumber (peeled or not, or “mezzo”), 1 medium carrot, 2-3 units rakkyo (Japanese shallot pickled), 1Tbsp. Gari (young ginger pickled – a taste), 1Tbsp. sesame oil (roasted), 1Tbsp. sesame seed, 1tsp. salt (a taste), 1tsp. sugar, rice paper (about 6-8) and cold water.
Method: cucumber, cut the edges and slice vertical, then in half to make little sticks. Add salt, sugar, sesame seed and sesame oil. Set aside.
Now, finely grated carrot and chopped the rakkyo. Mix everything with cucumber (don’t forget gari). Taste.
Re-hydrate the rice papers with cold water about 5-7 seconds (yes, seconds), put the vegetable in middle and wrap. You can work in batched if making for a crowd by dipping individually several rice paper and setting them on a flat surface. So, when you finish the last one, the first will be ready for filling and wrapping.
Egg fuyong with preserved cabbage, onions and long beans: Heat pan and add 2 tbsp oil, throw in preserved cabbage and diced onion (1/2 cup). When onions are translucent, add in long beans (1/2 cup diced). Cook for 2 mins until long beans are soft. Beat 4 eggs with 1 tsp soy sauce and dash of white pepper. Add to frying pan. Scramble and let sit till eggs are golden on one side. Flip, and cook other side. Serve with rice.
I love this. You can also use dried noodles or thin spaghetti.
sauteed noodles
Cook and drain 1/2 lb fresh Chinese noodles according to package directions. Cut 1/2 lb roasted pork into matchsticks. Cut 1 bunch scallions into 2-inch pieces, then into lengthwise shreds. Peel and cut into matchsticks 2 quarter sized slices of ginger. Mince two cloves garlic. Rinse 1 lb bean sprouts, drain and set aside. Combine 2 1/2 Tablespoons each soy sauce and oyster sauce and 1/2 teaspoon salt in a small dish and set aside.
Heat wok or skillet, add 3 Tablespoons peanut oil and heat until very hot. Stirfry ginger, garlic pork and scallions for 1 minute. Pour in 1 tablespoon of sherry, mixing rapidly. Add the bean sprouts while you toss. Pour in the soy-sauce mixture while stirring. Add the noodles, stirfry for three minutes, until mixture is evenly coated with sauce. Sprinkle with 1/2 cup chopped cilantro.
Easy Chicken Katsu (Chicken Cutlet)
Pound out some chicken breasts between two sheets of plastic wrap to make thin cutlets. Basically you want to even out the thickness of the cutlet, how thick or how thin you make them is up to you. Season cutlets with a little salt. Set out three shallow bowls on the counter. In first bowl, whisk up one or two eggs and a small amount or water. Add AP flour to the second bowl and panko bread crumbs to the third bowl. Dip your cutlets into the egg, dredge in flour, dip into the egg again and then finally dredge in the panko. Heat up some oil in a large skillet. You want oil to be about 1/2 inch deep. Fry the cutlets on medium to medium-high heat until the panko coating is golden brown and cutlet is cooked through. Cooking time will vary depending on the thickness of your cutlets. Serve with hot rice and tonkatsu sauce, Bulldog brand if you can find it. Green beans would be a perfect vegetable to serve with this.
(except for the Bulldog sauce, this isn’t uniquely Asian, but it is quick and easy and darn it, I want that camera!)
Fried Eggs with French Beans
Hmmm..trying to post again.
Here is the link to the recipe
http://foodmadesimple.blogspot.com/2008/08/french-bean-eggs.html
I just cooked this yummy dish:
Mild Lentil & Veggie Curry
Soak one-and-a-half cups of orange-coloured lentils in water. Slice up a medium purple onion and leek. Stirfry onion in a teaspoon of oil till tender. Add the leek (and other veggies if you like such as chopped fresh chilli and zucchini). Add half a tsp each of powdered cumin, turmeric, coriander and curry. Pop in a stick of cinnamon, a few blooms of staranise, several fenugreek seeds, 3 cloves, 2 tsp dried (or fresh chopped) curry leaves – if you have them. Add the lentils and 2 cups of veggie (or chicken) stock. Boil for 9 minutes. Adjust taste with chilli powder, salt and pepper. Eat as it is or with boiled rice and/or panfried meats. Serves 2-4.
steamed egg custard: in a medium bowl, whisk together 2 large eggs, 1 cup of chicken broth (or 1 cup of water + 2 T soy sauce), a drizzle of sesame oil, black pepper, and some chopped scallions. steam on low heat for 12-15 minutes, until the custard is set.
Happy birthday tomorrow!!!!!
Teriyaki Steak
1/2 c soy sauce
1/4 c brown sugar
2 T olive oil
1 T grated ginger root
1/2 t MSG
1/4 t black cracked pepper
2 cloves garlic minced
1 1/2 lbs top sirloin steak cut into strips 1/4 ” thick and 1 ” wide. Soak bamboo skewers. In a deep bowl combine all ingredients then add meat. Let stand 2 hrs. Lace on skewers and broil. Serve with rice.
My birthday is tomorrow as well. It seems so epic since it is 08-08-08.
My favorite thing to cook when I am in a pinch is very simple. You purchase steak that is pre sliced for fajitas from the grocery store.
Stir Fry steak with a little soy sauce, sesame oil, garlic, ginger and a touch of crushed red peppers. When steak is almost done add snow peas. Cook till crisp-tender. Serve over brown rice.
Spicy Calamari and Noodles (Korean)
Here’s my small contribution:
Ingredients:
1 small package of calamari rings (18 oz)
2 Handfuls of fettucine noodles
Onion
Scallions
Red Bell Pepper
Green Pepper
1 carrot
Sauce Ingredients:
2 Tbs of red pepper paste
4 Tbs of Soy Sauce
1 Tbs of red pepper flakes
2-3 Tbs of Sugar (depending how sweet you like your spicy food)
1 Tbs of minced garlic
1 Tbs of minced ginger
1 Tbs of sesame oil
Pinch of sesame seeds
Pinch of pepper
1) Boil the calamari in water until softened.
2) Thinly slice the onion, scallions, red bell pepper, green pepper, carrot.
3) Boil the fettucine noodles
4) In a heated wok, combine all the sauce ingredients with about 1/4 cup of hot water from the calamari.
5) Mix sauce ingredients well until everything is blended.
6) Toss in calamari after straining
7) Toss in fettucine noodles after straining
8) Mix well
Voila. A delicious dish ready to be consumed as soon as possible.
How about a little Naked Chef Crunchy Thai Salad!:
http://www.foodnetwork.com/recipes/jamie-oliver/crunchy-thai-salad-recipe/index.html
You could use whatever vegetables you have on hand, throw them over noodles and dress with a thai peanut dressing.
Yeah, I’m back again! I’m determined to enter as many times as allowed by gosh;) I WANT that prize!!
Lebanese Garlic Sauce
This is a garlic powered lemony dressing. Serve with meats, as a seasoning in salad dressings or on pocket bread sandwiches or tear off pieces of pita bread and dip in it. If sauce separates while in storage, just stir or blend again.
In the container of a blender, combine the 4 bulbs garlic, cloves separated and peeled, 1 cup lemon juice and 1 teaspoon salt. Blend at medium speed until smooth. Continue blending while pouring 3 cups olive oil into the blender in a thin stream. The mixture should become thick and white like salad dressing. Store refrigerated in a glass container.
My healthy version of Maggi Mee
For 2 to 4 pax. This can be made in 15 minutes or less. Just put a pot of water for boiling, and while its boiling, cut up vegetables like carrots(1), chinese long cabbage(3 leaves), sausages (4), taufu pok (8 to 10), mushrooms (canned button would do) – by this time, the water would be boiling already, just put all the cut ingredients inside and let it boil for abt 2 minutes, and then add in the Maggi Mee (3 pkt) and the powdered spice, and let it cook for abt another 2 minutes. Lastly, throw in some bean sprouts and 2 eggs. Voila! Done!
Jaden,
Another blog entry and recipe for you:
Stir-fried Beef with Ginger and Egg
Marinate thin-sliced flank steak in cornstarch, rice wine, soy sauce, oyster sauce, sugar and ground white pepper. Cut 1-1/2 inch piece of ginger into thin matchsticks. Chop 4 green onions into 1 inch pieces. Heat oil in wok over high heat and fry ginger until golden. Remove ginger and add beef. Stir-fry beef for 1 minute and add green onions. Make a well and add in 1/4 cup water and 1 beaten egg. Mix everything together and stir-fry until the egg sets. Plate it up and garnish with the fried ginger sticks.
Serve over rice.
http://chezannies.blogspot.com/2008/08/five-quick-asian-dishes-stir-fried-beef.html
One more day to go, right?
Masala Cauliflower
Heat 1 tbsp of oil. Add 1 tsp cumin seeds. Once that sizzles, add half a red onion chopped. After 2 mins, add 1 tsp each of chilli powder and turmeric powder. Then add the cut cauliflower florets and 2 tbsp of water. Mix well and cook covered on medium high heat for 5 mins. Eat with rice or chapatti.
Wok Soup
Put some seasoned, cubed chicken in a hot wok with sesame oil. When chicken is cooked add shredded cabbage, chopped onion and minced garlic stir until onion and cabbage wilt. Add 1 tbsp of soy sauce and 4 cups of chicken broth. Bring to a slow boil. Add 1/2 pound of peeled shrimp. Stir until shrimp are pink. Eat.
Bacon-y Bok Choy
Fry bacon in a large skillet over medium heat until crispy. Remove bacon and drain the fat, reserving one tablespoon of the grease in the skillet. Add the olive oil, onion, red pepper flakes and garlic. Cook and stir over medium heat until the onions are starting to be tender.
Add the bok choy, and place a lid on the pan. Let cook for 3 to 5 minutes. Remove the lid; cook and stir until the bok choy is tender but still crunchy, about 2 minutes. Stir in the bacon, and season with salt. Serve piping hot and with rice:)
I tried posting this yesterday but it didn’t show up?
http://bruleeblog.wordpress.com/2008/08/05/kaya-toast/
Hi Jaden,
This is so much fun. You’ve gotten me to think about quick and easy Asian dishes all this week. Here’s another one that I thought of that is fast if you already have boiled eggs on hand. I do it two ways–the non-fussy way is to not bother to fry the boiled eggs. If you have time and want to do it the fussy traditional way, then it involved frying the boiled eggs. My Thai friend taught me this dish.
In a small pot, add a couple tbsps of oil, then add one yellow onion, sliced thin. Cook over med heat till onions are wilted and starting to caramelize just a little. Add 1/3 cup of tamarind juice and 3 tbsp sugar (more to taste if it’s too sour). Bring to boil and add 6-8 boiled eggs. Coat eggs with tamarind sauce and dish out. If you want it to be spicy, add a couple of diced Thai bird chillies to the sauce. Serve over rice.
My second entry. I blogged about this contest. see link. http://foodmadesimple.blogspot.com/2008/08/steamy-kitchen-contest.html
Recipe – Fried Egg with Preserved Turnips
You can get these chopped preserved turnips in any Chinese Grocery stores.
Put some olive oil on pan, stir fry some chopped garlic and the chopped perserved turnip and then add 2 eggs (beaten). Flip and cook both side of eggs. Ready to serve. An Asian twist to egg omelet.
View this link! Enjoy! http://foodmadesimple.blogspot.com/2008/05/chai-por-fried-eggs.html
Steamed Fish with Black Bean Sauce
All you need is some fish fillets – Prompret or tilapia. Sometimes I use a whole fish mid-size. Wash and put fish on plate ready for steaming. Just put Black Bean Sauce (available in regular stores or Chinese Grocery stores) and some scallions on fish. Steam for 10-15 minutes. It will be ready to eat. What I do is that I put to steam on my rice cooker (especially if you have steamer on top of rice cooker even better). Just leave it and it will be ready when rice is ready.
Place 24 jumbo shrimp in a shallow dish. Dress seafood with lime juice and zest, a generous drizzle of sesame oil, grill seasoning and hot pepper flakes. Wrap each shrimp with a half slice of bacon. Arrange the shrimp on a slotted baking panto allow draining while bacon crisps. Bake shrimp in 425 degree oven 10 minutes until pink and curled and bacon is crisp.
Oriental Pancake
Make up some pancake batter, but do not sweeten.
In large pan w/a little peanut oil- saute green onion tops, some cut up shrimp and a little garlic until shrimp are pink and onions are slightly wilted. Pour about 1 TBS soy sauce over to deglaze.
Pour pancake batter over and cook until bubbles form around edge. Break an egg over the top of pancake..wait a minute and turn over. (might need to use the old plate trick for this)
Cook a minute or two on other side, flip onto plate, break the yolk, add red chile treads and eat away!
May dip in condiment or sauce of choice if you would like.
Love your recipes and videos.
Miso Noodle Soup
serves 4
8 cups water
2 tsp minced garlic
2 tsp minced ginger
1/4 lb udon noodle
1 cup sugar peas
1 carrot, sliced
1 head broccoli, cut in flowerettes
8 fresh shiitake mushrooms, sliced
1/3 cup diced yellow squash
12 snow peas, trimmed
1/2 cup mung bean sprouts
1/3 cup miso
1/4 cup barley miso
1 tsp toasted sesame oil
4 scallions, minced
Combine the water, garlic and Ginger in a 3 quart saucepan. Cover, place over high heat, and bring to a boil. Lower heat to medium high and stir in the noodles. Allow them to cook, stirring frequently to prevent them from sticking to the pan, for 3 minutes.
Add the carrots to the soup and continue to cook for 5 minutes. Stir in the broccoli and mushrooms. When the broccoli has turned bright green and is just beginning to get tender (about 5 minutes), add the yellow squash and snow peas. Continue to cook until the noodles and vegetables are just tender, about 2 minutes more.
Stir the bean sprouts into the soup and remove it from the heat. Combine the two types of miso in a small mixing bowl. Mix enough of the soup broth into the miso to make a smooth paste, then stir the miso back into the soup. Transfer t serving bowls and top with a sprinkling of sesame oil and minced scallions.
Blogged another Quick Asian recipe for you:
Mustard Potatoes
Dice a pound of potatoes. Heat a Tbsp of vegetable oil in a frying pan over medium heat. Add 1 tsp mustard seed and 1 tsp cumin seed, fry until they start to pop. Add in the potatoes, 1/2 tsp salt, and cover. Stir occasionally, about 10 minutes, until the potatoes are fried on the outside yet tender on the inside.
No need rice!
http://chezannies.blogspot.com/2008/08/five-quick-asian-dishes-mustard.html
You look so lovely Madamoiselle J! I love your new hairdo too!
wow, looks like I’m not late for the party yet. So here’s my entry…(one of my Fall favorites)
Asian Pear Salad w/coconut milk/peanut dressing.
1. 2 asian pears, wash,,core out, chop (or slice).
2. 3 stalks fresh celery, wash, chop.
3. One can coconut milk or cream. Put coconut milk in bowl, add 3 tablespoons peanut butter, 1 teaspoon cardamom powder, 1/2 teaspoon cinnamon powder, 1 teaspoon sugar, 1/2 teaspoon salt, squeeze fresh lime juice.
Mix well. You can also put it all in a blender, but it could take another 3-4 minutes and it adds another thing to clean.
Time is of the essence, is it not?
4. Combine pears and celery. Toss with coconut milk dressing. Top with chopped peanuts and minced cilantro or garnish with celery leaves for extra prettiness.
This is a damn tasty salad!
happy EARLY b-day! i’ll be back on the 8th for the REAL wishes…
Adobong Kangkong (water spinach)
Sautee 2-3 cloves of chopped garlic in some oil with some freshly cracked black pepper. Add a bunch of kangkong (stems chopped to 1-inch sticks and leaves whole), toss a bit, then add about 2 tablespoons soy sauce and 1 tablespoon white vinegar. Cover for about 1-2 minutes to steam. Uncover, stir, and cook a futher minute (this cooks fast). Adjust seasoning. You can also do this with sitaw (snake beans) cut into 1-inck sticks.
Adobo is arguably the most popular Filipino dish, usually made with chicken or pork — not as known though outside the Philippines are the vegetable versions which are staple side dishes in many homes over here. My husband loves this…no matter what fancy-schmancy thing I make, when I cook this he is two-thumbs up happy 🙂
Advance happy birthday greetings to you!!!
Better than Chopsticks: Artichoke Spoons
Lots of my quickie meals are also quirky. I’m always make confessions over here! This is a summer favorite.
Grab a rotisserie chicken at the store if you don’t have leftovers, and a few artichokes.
Trim and steam artichokes. Chop up some of the chicken and heat with rice to make a 50/50 mixture. Also, melt a stick of butter whisked with soy sauce, chopped garlic and grated ginger. Use the little artichoke leaves as spoons: after dipping them in the butter, scoop up some rice and chicken, pop in your mouth and scrape off the artichoke loveliness. Yum!
I love food you can eat with your hands!
Asian Noodle Salad
8 ounces capellini pasta
1/2 pound shiitake mushrooms
1 red bell pepper, thinly sliced
1/4 cup rice vinegar
3 tablespoons soy sauce
1 tablespoon vegetable oil
1 teaspoon grated fresh ginger
1 tablespoon chopped fresh parsley
DIRECTIONS
Cook pasta in a large pot of boiling water. Meanwhile, clean, stem, and slice mushrooms. Add mushrooms and red bell pepper during last 2 minutes of cooking. Drain.
In a small bowl, mix together vinegar, soy sauce, oil, and ginger.
Transfer pasta, mushrooms, and pepper to a serving bowl; toss with ginger dressing. Sprinkle with parsley before serving.
~ HAPPY BIRTHDAY ~
Happy Birthday Jaden !!!!! 🙂 🙂 🙂 🙂 🙂 🙂 🙂
Easy Chicken Satay
1 pound of chicken tenders
1 can of coconut milk
1 t salt
1 t sugar
2 T curry
Mix all ingredients in a ziplock bag and marinade overnight in the refrigerater. Grill until done. Serve with rice.
Stir Fry Steak Kabobs: Skewer cubed steak and your favorite stir fry vegetables. Pour into a cup: 1/2 c. hoisin sauce, 2-3 T. water, 2 T. soy sauce, 1 T. peanut oil, 1/2 t. crushed red pepper flakes, 1/2 t. Chinese 5 spice powder. Throw the skewers on a hot grill, and baste with sauce, about 10 minutes. Serve with rice.
http://blog.foodierachel.com/2008/03/stir-fry-meets-bbq-grill.html
Chinese cucumbers: Peel a cucumber (preferably a seedless English cucumber). Slice in half lengthwise and then slice into half-moons about 1/4 inch thick. Sprinkle with salt (about 1 tsp) and drizzle with toasted sesame oil. Mix well and serve with rice.
One of the simplest vegetable dishes, great for summer b/c no cooking involved.
using left over veggies(whatever you like) and left over rice. Stir in 2 scrambled/cooked eggs, and crumbled/cook sausage. Stir over medium heat. about 2 minutes. And serve. VERY good! VERY yummy! oh..add some soy sauce too. (amount is up to you)
Char Koay Teow: Add 1 tbsp minced garlic to very hot wok. Throw in some shrimp, sliced lup cheong (Chinese sausage), fry for a few seconds till shrimp is translucent. Add loose cup of fresh wide rice noodles. Stir around and add char koay teow sauce (made with soy sauce, oyster sauce, sugar, thick soy sauce and water) and some sriracha. Push noodles to side and crack an egg and scramble. Toss in a handful of beansprouts after half a minute and mix everything together until beansprouts just wilt. Plate up and eat.
http://chezannies.blogspot.com/2008/07/7-tips-for-making-mouth-watering-char.html
I take noodles or tofu…rotisserie deli chicken…and start rummaging through my refrigerator! Add carrots, sprouts, scallions, etc. A little sesame oil or soy sauce…saute it all and enjoy!! I know it isn’t an earth shattering recipe, but it is great comfort food and always waiting in your refrigerator for you 🙂
Spicy Shrimp Stir-Fry
Whisk together 1 tbsp. soy sauce, 1 tbsp. rice wine, 1 tsp. sesame oil, and 1 tsp. cornstarch in a small bowl and set aside.
Heat 1 tbsp. peanut oil in hot wok. Add 1 clove minced garlic and 1/4 tsp. red pepper flakes (or more to taste) and swirl oil around the wok. Add 1 lb. peeled and deveined shrimp (can be purchased already prepared) to wok in a single layer and let sear for a minute, then stir-fry two minutes. Remove shrimp to a plate.
Heat 2 more tbsp. peanut oil, then add 3 cups chopped vegetables (such as peppers, onions, celery, broccoli, carrots or whatever you have on hand) to wok and stir-fry 3-4 minutes or until tender-crisp.
Push vegetables to the sides of the wok, re-whisk sauce ingredients and add sauce to center of wok. Stir sauce till it thickens a bit, 1-2 minutes, then stir vegetables with sauce. Add shrimp back to wok and toss to coat with sauce and heat through. Serve with rice.
TWO-MINUTE TUNA TATAKI
Lightly oil a few 1-1/2-inch fresh tuna steaks. Heat in a very hot nonstick skillet until seared on all sides, about 30 seconds per side. Top with a tangle of pea shoots tossed with tamari and rice vinegar. Sprinkle with sesame seeds.
Serve with rice
Prawn and Corn Veggie Pancake – chop 2 stalks of spring onion, finely slice half a red chilli, and mix them with 5 tbs of sweet corn from a can (or fresh, sliced off a cob), 1 cup of small shelled prawns, 2 eggs, pinch of salt & pepper and 2tbs of flour. Heat a pan to medium, add a tsp of veggie oil or butter and spread out half of pancake mixture. Fry till lightly browned on both sides. Repeat with other half. Cut up into strips or rectangles. Serves two, with light chilli sauce or ketchup.
Many happy returns of the day, Mrs H.
Another blog entry for your consideration:
Two Tofus, Two Ways
Drain a block of silken tofu. Fry up some garlic and shallots with sesame oil, soy sauce, oyster sauce, and kicap manis. Add chopped green onion. Top the tofu with the sauce, garnish with more green onion.
Cut 1/2 inch coins from a tube of egg tofu. Fry over medium heat until golden.
Serve with rice.
http://chezannies.blogspot.com/2008/08/five-quick-asian-dishes-two-tofus-two.html
This is a favorite and a standby: Thai Inspired Chicken with Basil. In a hot pan or wok add 3 tablespoons vegetable oil. Add 2 lightly smashed garlic cloves. When garlic has just turned golden brown, remove. Add two thinly sliced chicken breasts and stir until cooked through. Remove from the heat and add 2 teaspoons fish sauce, 1.5 teaspoons soy sauce, 2 teaspoons sugar 3 sliced green onions and stir fry to incorporate until the sugar is melted. Turn off the heat and add 1.5 cups Thai or Italian basil leaves. Serve with or over rice.
A link to the recipe with a photo can be found here: http://justopia.wordpress.com/2008/08/04/building-a-better-bagel/
http://twitter.com/justopia
Blogged ya!
http://mywoodenspoon.com/2008/08/04/steamy-kitchen/
Quick & Crunchy Cabbage Salad
Combine 1/2 c. of olive oil, 3 tbs. balsamic vinegar, 2 tbs. sugar, dash of salt, dash of black pepper, and the seasoning packet from a package of chicken flavored ramen noodles in a small plastic storage container. Shake it vigorously.
In a large bowl, dump in a bag of shredded angel hair cabbage, a small bag (or handful) of sunflower seeds (out of shells), the bag of dry ramen noodles (bash it up while it’s still in the bag so it’s crumbled in chunks). Dump the dressing into the bowl and mix it up. Sprinkle a bunch of diced green onions on top. CHEAP! FAST! Freaking delicious!!
Just posted!
http://www.chezus.com/
Coconut Curry Tofu (vegetarian, gluten free)
Cut 1 pack firm tofu into cubes. Cut up whatever vegetables you want to use. Heat up a few tablespoons of oil in your wok. Fry the tofu, remove from wok, add more oil if needed, and fry vegetables. (If you prefer less oil, use chicken broth- it takes the fry out of the stir fry, but it’s still delicious.) Once veggies are just about done, add tofu back to the wok. Sprinkle with curry powder and, if you like the heat, chili powder. Add some chicken broth, however much you like. Add coconut milk (again, however much you like- I think I use a quarter to half a cup) and heat but don’t boil. Serve over rice.
I’m no professional chef so my directions are probably pretty bad! I’ve made this dish with shrimp as well and it’s delicious, though I’m trying to use less because of overfishing.
My version of Bang Bang Shrimp (Asian but not Light)
Make the sauce : mix some Mayonnaise, Thai Sweet chili Sauce and Tuong ot Sriracha to taste. Peel 1 pound of shrimp, coat with dry cornstarch. Fry in a deepfat fryer until crispy. Drain on paper towels. Put the shrimp in a bowl and add the sauce, stir and enjoy!!!!! I have been known to eat a pound of shrimp this way!!!!
Oh, also I twittered it again:)
Sanjiv’s Thai Chicken with Fresh Basil
In a wok heat 2 TBLS of oil, 3 cloves garlic;chopped, and 3 kafir lime leaves cut into thin strips on high heat, until oil bubbles. Add 1/2 lb. boneless chicken breast, sliced into 1 inch strips, 1/2 cup mushrooms, bamboo shoots, 3 TBLS oyster sauce, and 2-4 red chile peppers; seeded & chopped. Stir fry for 5 minutes or until chicken is cooked. Mix in 15 basil leaves and serve on a bed of chopped cabbage, about 2 cups.
Happy birthday!
Steamed sea bass
1 whole striped sea bass (but filets would work, too)
1T soy sauce
1t mirin
2 minced garlic coves
1 green onion sliced
2T canola oil
put in a steamer – I use a steamer basket over my wok. pour soy sauce and mirin on it. cook until cooked, about 10-15 minutes. In a separate pot, heat oil. After steamed, sprinkle garlic and onion on fish, and pour hot oil over to “cook” the garlic/onions. serve immediately.
Happy Birthday Jaden!
Assuming you’ve cleaned a whole bunch of mussels before hand:
Crush lots of garlic and saute in olive oil until lightly golden. In a bowl, make a mixture of Japanese mayonnaise, togarashi, black pepper, and the sauteed garlic all to your taste. Cover each top of mussel with this mixture and parmesan cheese and broil in oven until the top bubbles and turns golden. Yummm!
Hiya,
I’m back with another quickie cakebrain meal. This is a standby at home and is ready in about 15 minutes:
Banana Leaf-Steamed Sea Bass with Ginger, Scallions and Soy
Bring water to a boil in a large wok and prepare with a rack for steaming. Grab a few frozen fresh/frozen banana leaves and cut them to fit your sea bass fillets. Each fillet will rest on a piece of banana leaf. Open your hermetically sealed flash-frozen sea bass fillets (from Costco) and place one fillet on each banana leaf. Season with white pepper & roasted sesame oil and place slices of fresh ginger on the fish. Place the leaf and fish on steaming dish on the rack in the wok and cover to steam. Depending on the thickness of the fillet, steam approximately 6-9 minutes, on high heat, or until flesh flakes and is done. I like mine barely done. While the fish is steaming, prepare the sauce: in a small saucepan, add 1 tablespoon oil. Heat until oil is hot. Add julienned fresh ginger, a pinch of white pepper, a pinch of sugar, a dash of sesame oil, 3 tablespoons of soy sauce and julienned scallions (sliced fresh chilies optional). By the time the fish is ready, your sauce will be too. Take the steamed fish (on the banana leaves) out of the steamer and place on a pretty serving platter, discarding any liquid. Pour the hot soy, scallion & ginger sauce over the fish and serve with steamed rice. This technique works with any fish. Just adjust the steaming time for the thickness of the fish!
I tweeted again! Oops: http://twitter.com/AmyInOhio/statuses/877504265
10 Minute Miso – I’m going to try this on Thursday, we’ll see:
http://food.ivillage.com/recipefinder/display/0,,gs5d,00.html
Just twittered about your fantastic website that I just discovered. My account is Debdiego and HAPPY BIRTHDAY! Looking for a recipe to post today.
Debra Oliver
Steamed rice with eggplant
Put 1 1/2 cup rice in rice cooker, thinly slice 2 eggplants and arrange on rice. top with dried scallops and dried shrimps. When done, add deep fried garlic with oil and sweet soy sauce. Mix well and serve.
Garam Masala fried Fish:
Mix, garam masala, turmeric, garlic paste, red chilli powder and a little bit of lemon juice in a bowl. Rub this mixture on to cut tilapia fillets. Shallow fry them in a pan with heated canola oil. Drain them on paper towels
Lemony Potatoes with onions and green chilli:
Saute 1/4 cup of finely diced onions and 2 green chillies in canola oil. Add boiled and cubed potatoes to this. Sprinkle with salt, turmeric. Mix well and turn off stove. Add freshly squeezed lemon juice. tastes yum with rice but cal also be used as a warm salad.
Great contest! We love Ho Chi Minh Chicken.
Heat 1 Tbls canola oil in a wok and stir-fry 1/3 cup diced onions, 1/3 cup matchstick carrots, and a handful of snow peas for 2 minutes. Add 1/2 tsp chopped lemongrass and 1/2 lb strips of chicken breast and stir-fry for 2 more minutes. Add 1/2 tsp minced garlic, 3 Tbls dark soy sauce, 2 tsp rice vinegar, 1 tsp palm sugar, 1/2 tsp toasted sesame oil, and black pepper to taste. Stir-fry for 30 seconds. Serve with rice.
I am slightly over the 15 minutes, unless you eat your salmon rare!
Grilled Salmon:
Drizzle half of marinade consisting of 2 tablespoons Dijon mustard, 3 tablespoons soy sauce, 6 tablespoons olive oil, and 1/2 teaspoon minced garlic over 4 equal sized portions of salmon and allow salmon to sit for 10 minutes; grill for 4-5 minutes on each side and spoon reserved marinade over fish before serving (let salmon rest for 5-10 minutes before serving for best flavor).
I tweeted for the second time yesterday, but couldn’t post a recipe because I couldn’t think of anything except: see what Jaden says to make.
Then this morning I remembered a quicky I haven’t made in a long time. Paper Flower Cous Cous. In a small pot, simmer a handful of frozen shrimp, thinly sliced veggies and water chestnuts, soy and 5-spice in the amount of water you need for your cous cous plus a little. When shrimp are ready, stir in cous cous and cover. Serve with prepared ginger dressing.
I hope you are celebrating your birthday all week. All month, actually. As a Leo, it is your birthright.
Japanese Sesame Spinach
Ingredients
* 20 ounces fresh spinach
* 2 tablespoons sesame seeds
* 2 teaspoons sugar
* 1 tablespoon soy sauce
Directions
1. Clean the spinach and remove any tough stems. Shake off excess water and place in a pot. Set aside.
2. In a dry skillet, roast the sesame seeds for a couple of minutes until fragrant and golden. DO NOT burn them!
3. Combine sugar and soy sauce. Stir to dissolve the sugar. Add the sesame seeds.
4. Place spinach on high heat and steam for 2-3 minutes until wilted. Drain if necessary. Toss with soy-sesame mixture and serve.
Serve with Rice
15minutes!
I also tweeted the contest…I’m @acowboyswife
How I wish I could take part….but I’m in the middle of my move now…:( what a pity. I will try….and pressure myself to do it!
May you FA FA FA on your B-day, lady!
Hi Jaden,
I just put up a post referencing this post here:
http://chezannies.blogspot.com/2008/08/five-quick-asian-dishes-1-4-7-steamed.html
“1-4-7” Steamed Eggs
Beat together 4 eggs and 1 can chicken broth. Pour into a wide dish. Place dish in a pan with boiling water and cover. Steam for 7 minutes and check for doneness. When the egg is set, remove dish from pan. Serve over rice.
Mom’s batter-fried shrimp: To 1/2 cup of self-raising flour, add 1 tsp salt and 1/2 tsp pepper. Add enough water to make a thick batter, like pancake batter. Season 15 medium large shrimp (shelled but keep tail on) with 1 tsp soy sauce and 1/2 tsp sugar and a dash of white pepper. Heat up oil in small pot and when hot, hold tail of shrimp and coat with batter. Deep fry in oil till golden brown. Remove, and drain on paper towel. Enjoy with sweet chili sauce or ketchup.
Happy bday Jaden! You might remember me mentioning this: I’m going to remind you of my favourite quickie recipe that gets oohs and aahs from all my friends…
Cakebrain’s Cheater Peking Duck Wraps
Go buy a Chinese Barbequed duck at the local Chinatown or Asian market. Grab a bunch of green onions, some store-bought pre-washed organic salad greens, a bottle of hoisin sauce and a package of flour tortilla wraps. Debone and shred the duck with your fingers, ensuring that you keep the yummy crispy duck-skin too. Julienne the washed green onions or, if you’re pressed for time just cut the green onions about the same width as a tortilla. Grab a spoon and smear the hoisin sauce all over the flour tortilla wrap and (if you want to increase the fat content and yum factor, add some mayonnaise too) then sprinkle the julienned green onions across the centre of the wrap. Top with a handful of organic salad greens and line up the shredded duck and duck-skin across the centre and roll it all up. You can spear a toothpick through to keep it closed, or just place seam-side down on a platter. Cut diagonally through the middle and serve.
Korean Noodle Stirfry:
http://salutetosanity.blogspot.com/2008/03/lunch-time-delight-korean-noodle-stir.html
Cook 150g dried egg noodles in boiling water until al dente, drain and set aside. Heat 2 tbsp vegetable oil in a non-stick skillet over medium heat; fry 1/2 a medium onion, 1 clove garlic, 2 tsp ginger and 1 shallot until fragrant. Add 1/2 tomato (diced), 1/3cup julienned zucchini and 1/3cup chopped cabbage; continuing to fry until zucchini is slightly tender. Add in 3tbsp bean paste (doenjang), and stir in 2tsp soy sauce to veggies; mixing until well incorporated. Stir in the 1/3cup defrosted pre-cooked shrimp, 1/4cup diced cooked pork and the egg noodles; fry over medium heat until heated through.
I have blogged and linked back to you 🙂
I have another one for you! The original takes prep, but if you use a store purchased rotisserie chicken it can work as well. Or you can use left over baked chicken.The crispier the skin the better.
Asian Crispy Roast Chicken Salad
http://cococooks.blogspot.com/2008/08/asian-crispy-roast-chicken-salad.html
Parboiled the beans and chill them with some thinly sliced raw scallions. IChopped the cabbage and set to chill. Take store bought or left over roasted chicken with skin on and slice. I didn’t have sesame oil so I improvise a quick taste dressing of 1 part olive oil, 1/2 part sweet chili sauce,and a smidgen of fresh diced ginger. Whisk up and you ready to go. Assemble on a plate or bowl the cold chilled Napa Cabbage, string beans, scallions. Top with sliced chicken with skin. Drizzle with dressing and your set.
I blogged and linked back to you. Enjoy.
Love your blog.
My quick and easy Asian inspired recipe is:
Mix together two parts rice vinegar to one part sesame oil. Add sugar and red pepper flakes to taste.
Pour this over shredded cabbage and add any other veggies you’d like. Add cooked protein of your choice and enjoy.
One of my go-to’s when hubby’s out of town and I don’t feel like doing anything special: Kimchi Fried Rice (aka kimchi bokum bap). This recipe is very flexible, feel free to add more or less kimchi according to your taste.
Over medium to medium high heat, sautee a heaping cup of chopped kimchi in large non-stick skillet with a tablespoon ot two of butter. If you want to add any leftover Korean barbeque meats or shredded chicken, now would be the time. Add leftover rice (about two cups), preferably cold, crumbling it up with your fingers over the pan. Add a little extra kimchi juice to kick up the spiciness. Fold and flip the mixture to get everything seasoned and heated through. Serve hot topped with a runny yolk fried egg on top. (Variation: while rice is still in the skillet, make a well in the center of the rice, crack an egg into the well, stir and blend into the rice and serve immediately.)
Perfect for eating in front of the tv.
This is a great contest btw! Thanks!
Garlicky pork noodles with dou miao. I had tagged it as Fast Food (Not That Kind) at the time I posted it, and ironically wondered if you’d ever read it. 🙂
I twittered it! http://twitter.com/voodoolily
The recipe and photos are here: http://voodoolily.blogspot.com/2008/05/garlicky-pork-noodles-with-pea-shoots.html
Mama needs a new digicam….
Spicy Eggplant
1 lb eggplant
4 Tbs oil
1/4 cup chicken stock (if needed)
2 cloves garlic, minced
1 1/2 tsp minced ginger root
2 scallions, finely chopped
1/4 lb ground pork
2 Tbs dark soy sauce
1 tsp red wine vinegar
1/2 tsp sugar
2 tsp chili paste with garlic
1/4 cup chicken stock
1 tsp sesame seed oil
Slice unpeeled eggplant diagonally, if using the Chinese variety. If using American eggplant, peel and cut into thick 1/2-inch strips. Heat 2 tablespoons oil in wok. Stir-fry eggplant 5 minutes until almost soft. (If wok becomes dry and eggplant begins to stick, add 1/4 cup chicken broth.) Cover and steam until soft, 3 to 4 minutes. Lift eggplant from wok and place on paper towels.
Turn off wok and clean with paper towels. Reheat wok and heat 2 tablespoons oil. Stir-fry garlic, ginger, and half of scallions on low heat until aroma is released, about 30 seconds. Add pork; turn heat to high. Stir-fry until pork is no longer pink.
Mix together soy sauce, vinegar, sugar, and chili paste with garlic. Add to wok and stir-fry 30 seconds. Add eggplant, remaining scallions, and chicken stock. Cook 3 minutes. Stir in sesame seed oil. Serve with rice.
Yield: Serves 4 to 6
halve an avocado, dash with olive oil, liberally sprinkle with bonito shavings, and garnish with drops of soy sauce on top.
Sorry, I see I’ve left in ‘minced’ after turkey breast (if using food processor, it doesn’t have to be). If mixing the patty ingredients by hand, buy the turkey breast already minced!
Happy birthday for 8th Jaden! Wow, no wonder you guys had that lucky break in Las Vegas (8/8/08 and all that). I hope you enjoy an Olympic size bottle of champagne that day!
Here’s a recipe (my own):
Asian Style Turkey Burger Wraps:
Put the following into a food processor and blitz: approx 400g turkey breast (minced), half to 3/4 of an onion, one cup of breadcrumbs, one minced garlic clove, one finely chopped lemon grass stem, 1/4 cup chopped coriander leaves, zest of a lime, half a tablespoon of fish sauce and 1 teaspoon caster sugar.
Form into small patties and fry a few mins each side until both sides are golden and the centre is cooked. Place a couple of burgers in each of either a tortilla wrap or pitta bread with your favourite accompaniments (any combination of salad leaves, sweet chilli dipping sauce, yoghurt, chopped scallions etc)
Sweet-sour tilapia fillets:
Season four tilapia fillets with salt and pepper. Dust with cornstarch. Fry in a nonstick pan over medium heat. Remove when the fish flakes easily.
Cut up a bell pepper and an onion into bite-sized chunks. Saute until the vegetables are soft. Add ketchup, soy sauce, and water to form a thick sauce. Spoon over the fish, garnish with chopped green onions.
http://chezannies.blogspot.com/2007/03/sweet-sour-tilapia-fillet.html
Spicy pork noodle salad: Mix together 1 tablespoon each of soy sauce, chilli sauce, honey and sesame oil and set aside. In a large bowl combine grated carrot and cucumber, BBQ pork, cilantro leaves and cooked rice noodles. Add the dressing and toss to combine. Serve garnished with fresh chilli slices and crushed peanuts.
http://www.figandcherry.com/recipes/get-some-pork-on-your-fork/
Simple mochiko chicken. Put 1/2 cup mochiko rice flour in a ziploc bag with 1 tsp salt, 1 tsp black pepper, and 1 tsp granulated garlic. Add in 1/2 lb diced chunks of chicken breast (bite sized pieces). Close bag and shake till chicken is coated. In the meantime, heat a small pot of oil (about 1.5 cups worth). Fry chicken in oil, take out, drain, and serve as appetizer. Yum!
Tweeted contest!
I had to modify my teriyaki salmon, shrimp and vegetable kabobs to meet the 15-min requirement. For a Flip Video, my brain is willing to work on overdrive. Tee-hee-hee. http://thecookmobile.com/teriyaki-salmon-shrim-and-vegetable-kabobs/.
Happy birthday Jaden! May you have all the love, joy and boobs your heart desire!
I make this vegetable lo mein dish with angel hair pasta and fresh veggies. I stir fry the vegetables while the pasta cooks, then just toss the cooked pasta in at the end. The veggies are usually done by the time the pasta is tender. For variety, add thin strips of chicken or beef to the stir fry and cook them along with the veggies.
http://www.hillbillyhousewife.com/vegetableslomein.htm
Beef with Bell Peppers
Slice one lb. flank steak against the grain and diagonally into manageable pieces. Cut two bell peppers into strips. Use red and/or yellow bell pepper for a more colorful dish. Stir a teaspoon of sugar into 1/3 cup of soy sauce and set it aside. In large skillet or wok, brown meat with a small amount of vegetable oil over high heat, moving the pieces constantly to prevent burning, after a couple of minutes, add the bell pepper and continue to move ingredients around. Cook for just another couple of minutes, you want the bell pepper to still have some crunch and the steak to be about medium rare. Add the sweetened soy sauce, turn off the heat and allow sauce to cook from the residual heat, you don’t want to burn the soy sauce. Stir everything to make sure meat and peppers get coated with the sauce. Add black pepper to taste and serve with lots of hot rice.
Sent a tweet which will also appear as a status update on my Facebook profile!
http://twitter.com/FranMagbual/statuses/876048170
Stir-fry Tofu with Salted Duck’s Egg Yolks
Slice shallot & deep fry until golden crispy. Drain & put aside. Cut 2 boxes of Tofu into cubes. Steam 10 salted duck’s egg yolks for 10 min & crush with a fork. Heat wok, add oil, add yolks and stir-fry until it bubbles. Add Tofu and 1/2 cup of chicken stock. Add salt & pepper and stir gently. Keep cooking over medium heat until everything is fully combined and form into a thick sauce. Transfer to plate, top Tofu with shallot. Serve with lots of rice.
Thai Beef Salad that I can either eat on it’s own or with rice.
Grill or fry beef fillet to your preference of doneness. When cooled, cut to thin strips. Then toss it with your favorite greens, 2 shallots & half a cucumber – both sliced thinly together with a dressing of 2 garlic cloves sliced thinly, 1 Tbsp of sugar, 5 Tbsp of fish sauce & 5 Tbsp lime juice. Light summery dish that transports you to the beaches of Thailand.
Dice a block of extra firm tofu (smaller dice = more crunchy skin, larger dice = more creamy insides, pick which you like best). Put a tablespoon or two of oil in a skillet over medium to medium high heat, and arrange the tofu in as close to a singer layer as you can. Cook, stirring or turning the tofu as necessary, until the tofu is crispy and browned. In the last minute or so of cooking, you can add a splash of soy sauce, sesame oil, or Jaden’s Sweet Soy Sauce to the tofu. Meanwhile, steam some broccoli, or green beans. Serve the tofu and broccoli in a bowl with steamed rice, or even better, steamed brown rice. Top with peanut sauce (we like the Annie Chung brand the best right now), or more soy sauce.
Oyster Sauce Wingettes
Brown 2 pounds of wingettes in a hot oiled wok. Add 4T oyster sauce, 1/2 cup chicken broth, and a potato, 2 carrots, and an onion cut into 1/2 inch chunks (cut them up while chicken is browning). Let it cook for 10 minutes or so (longer for the meat to be falling off the bones). Sauce should be more saucy than liquidy. Serve with rice, and cool sliced cucumbers. Expect to use your hands a little!
Ok, so I kind of had to make up the measurements a little, because I usually just throw stuff in. But it’s a nice easy and hearty meal.
Happy birthday hotness! You will be “forever 21” in the hearts and minds of all men, especially your hubby! You need to give us ladies some tips about how to keep our men engaged and begging for more (food, that is) and how to stay beautiful at any age. I think it is the great food, because you look gorge. Here is to 21 more yrs!
Sticky chicken wings baked with ginger and soy. This is so simple. make a marinade with soy, ginger that is minced, garlic a bit of corn starch, a drop of chili oil, about a teaspoon or two of ketchup and pour into a bowl with the wings, (about 1/2 lb or more if your hungry!).Set your oven at around 375-400 and bake till tender, 15 minutes? Garnish with some sliced scallions and chow them down with of course some steamed rice and beer!
Happy Birthday Jaden!
Could use that camera on my trip to Turkey when I go to cook at a restaurant!
Hope this one counts:
Tarako (Cod Roe) Spaghetti
Get a pot of water boiling. When it boils, add in two servings of spaghetti. Cook according to instructions. When done, drain and divide the spaghetti onto two plates.
Now, cut open a packet of Japanese Spicy Code Roe sauce. Squirt the cod roe onto the spaghetti and mix together. Sprinkle on some chopped seaweed. Inhale.
You could serve it with rice too but I like it better as God intended, with spaghetti.
http://chezannies.blogspot.com/2006/12/spicy-cod-roe-spaghetti.html
Me again…. I posted about it here
http://cococooks.blogspot.com/2008/08/pan-fried-hong-kong-noodles-and-contest.html
Hey HAPPY Birthday!
Glamah’s Pan Fried Hong King Noodles with Pork( serves 2)
Slice and sear 1 center cut bonless pork chop in oiled Wok. Add half chopped jalepeno pepper, and 1/2 cup chopped long beans. Stir around in Wok. Add 1 tablespoon Chinese rice wine, 1 tablespoon soy sauce, and let meat and veggies simmer slightly. Take 1/2 lb *ready purchased /pre cooked Pan Fried Hong Kong noodles and add to Wok. Add a few tablespoons of water and more oil if needed, and toss all ingrediants together and cook a minute or two more until mixed. Place noodles in serving dish and top with sliced raw green onion and * ready made purchased fried garlic.
* found in Asian Stores
Happy Birthday! 8-8-8 has to be lucky, right?
Weeknight stirfry:
Marinate protein of choice in soy sauce, ginger, garlic. Wokfry, remove. Wokfry diced or julienned veggies from the fridge. Add back protein. Add sauce made of soy sauce, black vinegar, chili garlic sauce, and whatever else you have, thickened with cornstarch. Simmer until thickened.
Serve with rice.
Hey! I twittered (?!) about: http://twitter.com/vitorhugo/statuses/875266423
Recipe comes tomorrow + bloggin’ about. 😀
Here’s what I just finished eating. Very one-bowl, warm, creamy, comfort-foody meal, though you can use brown rice and lots of veggies and be glad you ate this instead of mac and cheese.
For one serving:
Stir-fry chopped brussels sprouts, broccoli, or any other veggie you like; maybe add pieces of leftover chicken or other meat at the end, just long enough to warm up. When veggies are done, add a couple tbl of coconut milk and toss to coat. Salt and pepper to taste. While that’s cooking, mix cooked rice with several tbl coconut milk, a couple tbl water, and 1 tbl any curry paste or similar strongly flavored thick sauce. Heat rice mixture over the stove or in the microwave for a minute or so to help the rice soak up the liquids. Pour veggies/meat over rice, and that’s it.
That’s using enough rice and veggies for one serving, though of course you can make however much or little you want with more coconut milk and curry paste; it was just a quick meal so I didn’t bother with leftovers.
I like Kitt’s recipe. I’ll have to think about this one…..
Cool gadget.
Can’t wait!
Easy Asian Chicken Salad (makes 3-4 svgs)
Someone gave me this recipe a couple months ago, I can’t remember what site it was from (sorry). It’s great ’cause you can use up the leftovers in your fridge -great end of the week dish! Or Saturday lunch!
Mix two cups shredded/pulled chicken (we use the leftover baked chicken like you get at the supermarket – perfect) with 1/4 tsp of Ginger (more to taste if you’re a ginger lover), 2 cups of your favorite mayo-based Coleslaw and 1 cup of small pineapple – fresh or canned, your choice. Then serve it over a bed of lettuce and top with some crunchy noodles – no dressing needed.
Yum!
I guess this would be a fusion of Asian and Mediterranean but my husband and I LOVE it. Grill chicken breast or thighs on grill and in last 5 minutes spread on PC Szechuan Peanut Sauce. Finish grilling and then cut up into chunks or shred with forks. Spread hummus on a pita or tortilla wrap, add diced cucumber and tomato, chicken and top with a little more Szechuan Peanut Sauce. Delicious!
Oh, and I totally hyped you on Twitter. You’ve been tweeted.
OK, I like your unagi don, but I have two complaints. First, no seasoning for rice. Second, what if you are too lazy to broil? So, I go for this:
Tekka don. Take a really nice piece of tuna loin (tell the fish guy it’s for sushi). Set it out for a few minutes while you dress the rice so the fish isn’t ice cold when you eat it. Combine a half-cup of rice vinegar, a couple of tablespoons of sugar and a generous pinch of kosher salt. Stir it up, and then sprinkle some over your hot rice–right in the cooker. Mix gently and taste. If it needs more seasoning, add more (this should cover about 4 cups of cooked rice). Let the rice absorb the seasoning while you thinly slice the tuna loin across the grain. Fill bowls with rice, top with sliced tuna.
Variation: Got a family member who won’t eat raw fish? You can sear the loin in a hot pan, slice into medallions. Or you can replace that person with a computer.
Love your blog – happy upcoming birthday! Love the Bittman article on 10 minute meals – it’s given me some graet ideas. I submit an easy broccoli, grapefruit, and pork stirfry:
Cut up a grapefruit over a bowl to catch the juices while heating up about a tablespoon of vegetable oil. Fry up a knob of ginger that’s either chopped or cut into matchsticks. Remove with a slotted spoon and drain when golden. Add about 3/4 lbs of boneless pork chops cut into strips to the pan. Stirfry over high heat until cooked through, then remove and set aside. Add a cup of broccoli florets to the pan and stir to coat in the pan drippings, then pour in about a 1/4 cup of water to steam it. When done, add the pork back. Pour in the reserved grapefruit juice, a couple tablespoons of soy sauce, and a palmful of corn starch. Stir until thick, then add in the grapefruit sections. Serve with rice, with the fried ginger sprinkled on top. Crunchy, tangy, fresh, and tasty!
I tweeted to:
http://twitter.com/AmyInOhio/statuses/875084650
Someone gave me this recipe a couple months ago, I can’t remember what site it was from (sorry). It’s great ’cause you can use up the leftovers in your fridge – great end of the week dish! Or Saturday lunch!
Easy Asian Chicken Salad (makes 3-4 svgs)
Chicken – 2 cups shredded/pulled
(we use the leftover baked chicken like you get at the supermarket – perfect)
Ginger – 1/4 tsp or more if you love the taste
(we use the paste you get in a tube at the market – keep it in the freezer to last longer)
Coleslaw – 2 cups
(we’ve only tried it with the mayo-based kind, but it might work with vinegar variety – try it!)
Pineapple Chunks – 1 cup
(we use the canned variety, but fresh would be fine)
Mixed these things together. Then serve it over a bed of lettuce and top with some crunchy noodles – no dressing needed.
Yum!
I tweeted!
Spring rolls can save the day! Always have rice paper sheets on hand.
Matchstick slice napa cabbage, carrots, green onions, red peppers, whatever your have with a crunch. Layer on rice paper sheets with chopped peanuts and cilantro if you have it. Roll into gorgeousness. Make a dipping sauce–maybe add a bit of rice vinegar and sesame oil to soy and a shot of hot sauce. Or do a honey with a kick one. The repetitive dipping, crunching, dipping, crunching will heal you, promise.
Jaden! How cute is that picture?!!!
My poor attempt at a Thai-Italian fusion:
“Pasta Kee Mao” (“Drunken Pasta”, Pasta)
Boil pasta of your choice al dente (reccommended: Spaghetti), meanwhile stir fry minced meat (pork or beef) with chopped garlic and chili, diced onion, diced bell pepper and a few cherry tomatoes (whole or halfed). Toss in the cooked pasta, season it with soy sauce, fish sauce and pepper. To finish, put in some Thai basil leaves.
Alternatively, you can have the meat with rice and a fried egg (sunny side up) – that’s more Thai for you!
Enjoy!
hey if i win i’ll even pay the shipping to that city they call the ‘other paris’ which btw it is not…and i did twitter, I think….i really don’t know what twitter is but i am a member anyway on ur suggestion…so what exactly is twitter?
Spicy sesame noodles: Whisk together 2 cloves minced garlic with 1 1/2 tbsp each sesame oil, hot chile oil, sesame paste and rice vinegar and 1/2 teaspoon ginger. Toss with cooked soba noodles, cucumber slices and snowpeas.
Jaden! Love the haircut…and the tiara!
OK, here’s my 15 minute recipe:
Chop a bunch of veggies…whatever is in the garden or in the frig, but especially celery and bean sprouts and broccoli…heck, even portobello mushrooms and sundried tomatoes will work.
Heat some coconut oil in a wok (that’s the truly Asian part)…add veggies…cook just until crispy-soft (for lack of the proper term, which escapes me at the moment). Take wok off heat. In a bowl stir together some red curry paste, a shot of soy sauce and a can of coconut milk. Put wok back on heat. Stir furiously while adding the red curry sauce. Heat to bubbly. Spoon over brown rice. With the 9 minutes you’ll have left, pour a glass of wine and garnish dish with a fresh orchid ;-D
My Mum’s Cold Noodles are one of my favorite and easiest recipes. You can use any kind of chinese noodle or I even prefer whole wheat spaghetti because of its hearty, nutty flavor. I usually make extra pasta the night before, so we can have cold noodles the next day. The sauce is pretty simple and should be adjusted to taste and consistency. Combine the following ingredients in a jar or blender and mix vigorously: 1/2 cup of smooth peanut butter, 1 tbsp of sesame oil, 1/2 cup chicken or vegetable broth, pinch of salt, pinch of pepper, pinch of sugar or honey, 1 tbsp soy sauce, 1 tbsp Chinese Rice Wine Vinegar, 1 tbsp Sambal Olek or Chili Paste. Simply toss some shredded chicken, cucumber and green onion over a bed of cold, cooked noodles. Drizzle with sauce. Yummie!!!!
Japanese cucumber salad/Sunomono
take 1 cucumber, slice vertical in half and seed it with the back of a spoon all the way down. place in a bowl and add 1/8 cup sweetened rice vinegar, 1 tablespoon mirin, Chopped fresh dill, Salt, to taste. Toss all ingredients together. By the time the rest of your dinner is ready, this will be sufficiently marinated.
I tweeted everyone to come and post their 15 minute Asian recipes! Now I will see if there’s any that I actually know how to do, and check back in!
My rice is part of the recipe, even though it takes a bit longer than 15 minutes to cook (but in a rice maker, you can just turn it on and forget about it!).
Cold tofu with nori rice: Cut a block of high-quality firm or extra firm tofu into 1-in. cubes. In a medium bowl, mix chili-garlic paste (to taste) with a few splashes of soy sauce, a splash of rice vinegar, and a few drops of toasted sesame oil. Add tofu and stir gently to combine. For rice: Add rice (brown or white) and water, along with 1 crumbled sheet of toasted nori, to a rice cooker. Cook rice, and then add a tablespoon of miso paste mixed with a splash of rice vinegar and stir to combine. Serve with cold tofu and garnish with scallions, if desired.
Haha Jaden love the photo at the end! I’m def entering! Hey Im an august baby too 🙂
my infant loves a quick take on one of your recipies some of those fresh noodles you always talk about a little soy sauce a little black vinegar some cooked chicken tossed real quick in a skillet sometimes we add some asparagus or other veggies.
Its the lazy version of one of your recipes.
LOOOVE your new hair!!
So,one of the best things I’ve ever tasted was a simple dish served at the Westerbeke Ranch in Sonoma. http://www.westranch.com/ranch-kitchen.html
I have the cookbook on order (Celebrating the Seasons at Westerbeke Ranch by John Littlewood), and I’m pretty close to sure that it was the Hot Sweet Tofu that’s in this cookbook. It’s one of those dishes you think about long after it’s gone! And it appears so simple.
Here is a similar version I found online that may come close http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1031684
…will definitely share The Westerbeke’s recipe when I get it (p.s. EVERYTHING they served was to die for!).
Is your birthday really 8-8? Lucky girl!!! Especially this year 😀
Place minced garlic and chopped spring onions on top of a block of soft tofu. Mix well together in a small bowl 1 tbsp of oyster sauce, 3 tsp of soy sauce, a splash of sesame oil, sprinkling of sugar and 2 tbsp of water, and drizzle sauce all over. Serve with rice.
Fast, yummy and easy! 🙂
Thai Baked Chicken wings! Yum! and semi-healhty.
http://allrecipes.com/Recipe/Thai-Chicken-Wings/Detail.aspx
Happy birthday Jaden!
Toss a pound of raw shrimp with some minced shallot, ginger, garlic, fresh chili, black pepper and fish sauce. Drizzle some cooking oil and sugar into a really hot skillet and throw in the shrimp. Once shrimp caramelizes, add a splash of Chinese rice wine, a drizzle of sesame seed oil and chopped scallion. When shrimp have absorbed most of the liquid, take off heat and serve immediately with jasmine rice.
http://tianguyen.blogspot.com/2008/07/vietnamese-caramelized-shrimp-tom-rim.html
Hubby’s Yummy Teriyaki Chicken Skewers
Easy and Delish! Will wow your kids and guests and only takes 10 minutes and easy to make for a family of 2 or a group of 20. In a large ziplock bag or bowl with 1 pound boneless skinless chicken thighs, add a lovely sprinkling of garlic powder (~ 1tbsp) and onion powder (~1tsp) and pepper to your liking (~1tsp). Add enough Kikkoman Teriyaki Glaze to lightly coat all the chicken and toss the chicken in the bag or bowl to mix everything together. Let sit overnight or for a few hours. When ready put 2-3 chicken thighs on wooden skewers, grill or broil for 10 minutes until cooked through. What you end up with is yummy, juicy flavorful chicken skewers to serve on rice or with a side salad.
This is my hubby’s recepie but super yummy and easy to make with a toddler in tow 🙂
Happy Early Birthday!
Go to Jaden’s house. Pull up a chair. Eat!
Recommended dessert: birthday cake