My favourite asian food

Asian Tuna Salad ( Spicy )

zenek — Sat, 30 Aug 2008 10:44:30 +0000

What are the ingredients

1/2 teaspoon fresh lemon juice
1/2 teaspoon diced green chile pepper
3 tablespoons finely chopped onion
1 (6 ounce) can solid white tuna packed in water, drained
1 teaspoon grated fresh ginger root
1/4 cup mayonnaise
1/4 teaspoon curry powder (optional)

Preparations:

With a fork or spoon, you have to flake tuna inside a little bowl, than mix with ginger, curry powder, mayonnaise, pepper, chopped onion, and lemon juice.

Vietnamese salad

zenek — Fri, 07 Mar 2008 15:52:47 +0000

Ingredients:
4 chicken breasts
200 G soybeans
1 packet of dried Chinese mushrooms (rehydrate before use)
1 large shallot
1 bunch fresh cilantro
3 tablespoons sesame seeds
From soy sauce
Olive oil

Recipe:
1-Re-hydrate mushrooms in warm water.

2-Brown chicken breasts in a pan.

3-Cool, then grind.

4-Place chicken in a large bowl.

5-Add the soya beans, mushrooms and minced onion.

6-Chop cilantro and add to the salad with seame seeds.

7-Make a sauce with 6 tablespoons soy sauce and 6 of olive oil.

8-Mix well and serve cold.

Baked Asian-Style Honey Chicken

zenek — Sun, 13 Jan 2008 21:18:33 +0000

how it’s made?

1 (3 pound) whole chicken, cut into pieces
3 tablespoons chopped onion
2 tablespoons soy sauce
1 tablespoon minced fresh ginger root
1 teaspoon minced garlic
2 tablespoons honey
1/4 cup chopped green onions

What to do?

To Marinate: Arrange chicken pieces in a 9×3 inch baking dish. In a small bowl combine the onion, soy sauce, ginger, garlic and honey; mix together and spoon mixture over chicken. Cover dish and refrigerate to marinate for 1 hour, turning pieces once.
Preheat oven to 425 degrees F (220 degrees C).
Bake chicken at 425 degrees F (220 degrees C) for 30 minutes. Turn pieces over and top with green onion, then continue baking for about 10 to 15 minutes, or until chicken is tender and cooked through and juices run clear. Serve immediately.

Coconut Drumsticks

zenek — Sun, 13 Jan 2008 21:18:19 +0000

Ingredients : Serves 4

100 g/4 oz apricot jam (jelly)

60 ml/4 tbsp orange juice
8 chicken drumsticks
100 g/4 oz/1 cup desiccated (shredded) coconut

Method :

Warm the apricot jam and mix in the orange juice. Brush liberally over the drumsticks and coat them in the coconut. Place in a roasting tin (pan) and bake in a preheated oven at 190°C/375°F/gas mark 5 for 30 minutes, turning once or twice, until golden brown and cooked through. Serve.

Chinese chicken

zenek — Fri, 28 Sep 2007 20:02:20 +0000

Ingredients:
4 breasts of chicken
noodles 300g
1 sesame oil of spoon with coffee
peanut butter of 3 soup spoons
tea of cold of 2 soup spoons
sauce of soya of 2 soup spoons
vinegar of 2 soup spoons
sweeten of 2 spoons with coffee
salt of spoon with coffee of 1/2
onion cut 3 by soup spoons
garlic cut 1 per soup spoon
1 fresh pepper of spoon with coffee
groundnut oil of 1/4 cup
coriandre of 1/4 cup

Receipt:
To bring 6 cups of water to boiling in a pan, to add chicken and to boil it during 10 or 15 minutes.
To leave to cool and cross in bands.
To keep water that you boiled the chicken inside at a side, to still bring it to boiling and to employ it to make cook noodles during 7 minutes.
To filter noodles and to mix with sesame oil.
In a separated basin, to mix the remaining ingredients completion, independently of onion and garlic.
To make fry onions and garlic in an oil little, then to add a spoon to sauce coffee.
To serve chicken and sauce as well as onion and garlic in a basin, keeping half postpones sauce for the table.

Coconut and lime cream

zenek — Mon, 17 Sep 2007 10:04:36 +0000

Ingredients:
milk 250ml
coconut milk 250ml
1 lime
3 egg yolkss
sweeten 60g
1 vanilla gasoline of sugar or spoon with vanilla coffee of sachet
1/4 cornstarch of spoon with coffee
rum of 1 soup spoon
gelatine of 2 blocks

Receipt:
To dissolve the cold water gelatine.
To wash and dry lime, to grate the peel finely.
Whsik the egg yolks, sweetens and vanilla, in a basin to the mixture is white and stiff.
To bring milk to boiling.
To add the cornstarch and hot milk, beating slowly.
To pour the mixture in the pan.
Heat, but do not boil until the mixture is crémeux.
To remove heat and to add the lime peel.
To cover and leave to ferment.
To tighten the gelatine and heat, with a soup spoon of water.
Once it is completely dissolved, to add the milk and the rum of coconut and to stir up.
To put in various pots and cold during 2 hours before being useful.

My favourite asian food

zenek — Wed, 01 Aug 2007 16:35:25 +0000

Opinions of the flavor and Asian food taste: The Asian food represents the amplest diversity of cultures, of costumary religions and of the Asian continent. The delicious flavors in negrilla are being embraced and, and slowly becoming an integral part of American food – challenges of the ingredient. The Asian foods of diverse regions offer diverse opinions of pleasure–each one has a style that cooks symbol. For example, the Thailander foods, that they very above classify in reputation, offer a variety of ingredients such as galangal oil, of Chile, peanuts, rubber of the Coco, sauce of fish, grass of lemon, basil and tamarind. The spices, the sauces and the grass are integral parts of Asian foods and ate aggregate to heighten taste, texture, the aroma and the color. The exciting myriad of flavors helps to explain the gradual but constant integration of the kitchen in foods of current of the E.E.U.U. The ingredients used in Asian foods create the flavors that are intense, subtle, deeply and putting in resistance, and the trained sensorial members of the jury must evaluate them to determine quality of the ingredient and the intensity of opinions. The most important step is using an experimental design to understand better the variables of the flavor. Descriptive sensorial outlining of Asian foods offers a better interpretation of the answers of the consumer. An analytical frame to evaluate the qualities of the flavor is offered in “and-Sensorial mark of the bank of the opinion,” that had published by small Arturo D. This can be a tool valuable for formulators Asian of the food to obtain the qualitative and quantitative penetration on its products. The companies also ate main groups that lead to determine the viability of their concept before rolling outside towards their products. Arby (group of the restaurant of Triarc–The foot Lauderdale, Fla.) took two years to send their new emparedados of the farm and the bacon of Turkey of the meats roasted with the sauce of the tamarind. Many implied of process of panels, meeting of reflection and main groups. The “Asian foods offer an ample arsenal of notes, all in harmony. Some are subtle; others reverberate with the enthusiasm. Compared to the American food that is often monochrome with dominant sweet and salty opinions, the Asian food often creates “a sensorial” experience, meat barely used, scored with the portions of taste and the surprises of the texture, create a sensorial adventure, the” states Nancy Rodriguez, president of the Services Inc. aid (park of the oak, Illinois) of the commercialization of the food. The “elements such as oil of wasabi and Chile is creating new sensations of the pleasure. This is a transitory period and gradually, the Asian flavors will be doubled in the American main current.” A descriptive sensorial approach is essential to replace the consumer acceptability who learns, she says.