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| • | Edible Queens Presents Asian Feastival on Labor Day Monday, 9/6 in Flushing, Queens
| | • | Multimedia-Photos and Video: Disney's The Lion King Las Vegas- In the Makeup Chair with Thom Sesma
| | • | Joan Almedilla, Alan Ariano, Rona Figueroa, Adam Jacobs, Jose Llana, and Orville Mendoza Set for Concert version of Long Season at Ayala Foundation USA Gala in SF on 9/25
| | • | Alfred Preisser and Tracy Jack's BLACK NATIVITY NOW Set for Limited Off-Broadway Run at St. Clement's, 12/3/10-1/2/11
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| | • | Playwright Edgar Mendoza awarded Kennedy Center's inaugural Paul Stephen Lim Asian-American Playwriting Award for his play Blue Note Run
| | • | Dog Run Rep presents the world premiere of Jeff Cohen's The Man Who Ate Michael Rockefeller at the West End Theatre in New York, 9/10-10/3
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VIEWING ARTICLES IN CATEGORY 
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Viewing Category: Recipes| • | Sweet and Sour Pork
Sweet and Sour Pork is one of the classic dishes of Chinese Cantonese cuisine. It's quick and easy to make and goes great with a bowl of rice. Read More...
May 04, 2009 | | • | Barbecued Pork
Chinese style barbecued pork is not only great for a snack, it is as versatile as cooked ham, but with better flavor. Cha Siew can be used for sandwiches, for garnishing Won Ton, and can be cooked with rice, among many other uses. So whenever you make Cha Siew, triple the above recipe, and keep it in reserve in your refrigerator. It will keep nicely for many days. Read More...
June 20, 2009 | | • | Chicken Smothered in Rock Salt
When we were children, it was an adventure to cook stolen potatoes smothered in coals, and we still find the same spirit of adventure in cooking a chicken, Chinese style, smothered in this manner. Though literally "baked" in salt, the chicken is moist and flavorful. Read More...
November 26, 2005 | | • | Chinese Cabbage with Foo Yee Sauce
Fermented soy bean cakes? Ah, that is an acquired taste like caviar! This recipe will excite your taste buds! Read More...
November 25, 2005 | | • | Chopped Beef with Green Peas
Simple, yet flavorful. Enjoy the combination of chopped beef and green peas with this Martin Yan recipe! Read More...
April 25, 2009 | | • | Deep Fried Squab
The Chinese are masters in the preparation of squab, especially in crisp, deep-fried dishes such as this. The secret of the light crispness is in the water chestnut flour batter. Read More...
June 13, 2009 | | • | Egg Sponge Cake
This fluffy treat reminds me of my childhood trips to Chinatown.
Delicious with Oolong or Jasmine tea. Read More...
November 25, 2005 | | • | Fillet of Fish with Vegetables
This dish is a pleasant "tossed-cooked" departure from the usual "fried fillet" treatment. Read More...
November 18, 2005 | | • | Hot Almond Paste
Hung Ngon Woo is usually served in small bowls as a dessert after a Chinese banquet, and is very sweet. Try it with reduced amounts of sugar to suit your taste. Read More...
June 09, 2009 | | • | Lychee Pineapple Sweet and Sour Pork
INGREDIENTS
1 pound lean pork (cut into 3/4 inch squares)
1 egg
1 cup flour
1/2 teaspoon salt
4-5 cups vegetable oil
15 lychees (canned and drained)
1 cup pineapple chunks (drain and reserve pineapple juice)
1 medium green pepper (cut into 1/2 inch pieces)
1 teaspoon soy sauce
1/2 cup sugar
1/4 cup ketchup
1/2 cup vinegar
2 tablespoons cornstarch
COOKING METHOD
Beat egg well. Coat pork by dipping into beaten egg.
In a pan, place 1 cup flour, 1/2 teaspoon salt, and the egg-coated pork.
Mix well until pork is thoroughly coated with flour and remove from pan.
In a deep fry utensil, place 4-5 cups vegetable oil.
Bring oil to a boil (360 degrees F), drop in coated pork and deep fry 6 to 8 minutes until browned and done. Remove pork and drain on absorbent paper toweling. Keep warm.
Chop medium green pepper into 1/2 inch pieces.
In a wok or deep skillet, place 1 teaspoon soy sauce, 1/2 cup sugar, 1/3 cup pineapple juice, 1/4 cup ketchup, and 1/2 cup vinegar.
Blend all ingredients well and bring to a boil.
Add gradually 2 tablespoons cornstarch. Make paste with 2 tablespoons water.
Continue to boil at high heat, stirring continuously until sauce thickens.
Add pre-cooked pork, lychees, pineapple chunks, and sliced green pepper.
Turn and mix rapidly for about 5 minutes or until all ingredients are very hot. Serve with hot steamed rice. Read More...
June 09, 2009 | | • | Mock Lamb
This is the Cantonese adaptation of a Northern China dish. The mock lamb is beef, and fluffy rick sticks represent the "lamb's wool." This is a very imaginative dish because of its delightful combination of textures and is also known by the name of "Gourmet Vegetables." Read More...
November 09, 2005 | | • | Peking Candied Apples
INGREDIENTS
2 medium size crisp apples
1 egg
Flour
1 1/2 cups sugar Read More...
June 04, 2009 | | • | Simmered Whole Chicken
With some experimentation, you will eventually hit the texture of perfection. But since the timing may vary, the chicken may be overcooked. Yet, you may succeed the very first try. And if not, the recipe is worth chancing again, because this dish represents an essence of purity and naturalness of flavor retained through the simple cooking method of just simmering.
To the Chinese gourmet, undercooking in this case is more desirable than overcooking, since they believe chicken should be wot or smooth, instead of cho or coarse. You may also wonder about the "why" of cooling with running water, as noted in the recipe. This process keeps the skin from becoming soggy, to retain its al dente quality, similar to what Italian epicures say about the precise bit texture of their pastas. This is another example of the small, but important, attention which the Chinese pay to the texture in foods. When accompanied with the oil and salt sauce with green onions, this is indeed a classical Chinese dish, royal in its very simplicity.
Read More...
June 04, 2009 | | • | Stuffed Lobster Tails
This dish is a beautiful party dish which is very simple to prepare yet adds a touch of sophistication to any meal Read More...
June 04, 2009 | | • | Sweet and Sour Pork
Sweet and Sour Pork is one of the basic stables of Chinese cuisine. It's quick and easy to make and goes great with a bowl of white rice. Whether you have it for lunch or dinner, it's bound to satisfy your hunger! Read More...
June 04, 2009 | | • | Eight Treasures Rice Pudding
Martin Yan's Eight Treasures Rice Pudding is a sweet treat. This classic is a beautiful and festive dessert for a summer party. Read More...
June 20, 2009 | | • | Ginger Marinated Striped Seabass
Not just ordinary seabass, but seabass marinated in a tantalizing ginger sauce. If you need a recipe that's easy to cook for a big group, then try this asian fusion dish. Read More...
March 02, 2009 | | • | Crispy Duck Pancake with Tatsoi and Mustard Vinaigrette
INGREDIENTS
12 wonton squares (4 in. sq.)
1 egg white
1 teaspoon each, black and white seasame seeds
2 cups hot vegetable oil (350 degrees F)
1 tablespoon Colemans Yellow Mustard Powder
6 oz. rice vinegar
8 oz. olive oil
Salt and pepper to taste
2 cups mixed jullienne vegetables (carrots, green papayas, red bell peppers, and cucumbers
2 large kaiffer lime leaves
2 oz. tatsoi lettuce
2 oz. rocket lettuce
1 small package ennoki mushrooms
4 tablespoons hoisin sauce
1/2 teaspoons five spice powder
6 oz. roast duck breast
5 medium sized shittake mushrooms (sliced)
COOKING METHOD
Heat vegetables over a slow flame until proper temperature has been reached.
Lay wonton skins out flat and brush with egg white, sprinkle sesame seeds over the egg whites evenly.
Fry wonton skins until light brown, remove and drain on paper towel, hold for service in an airtight vessel.
Make mustard vinaigrette by mixing mustard powder with enough cold water to make a loose paste. With wire whip or hand blender, slowly mix in vinegar and then olive oil, test for seasoning and set aside.
Cut vegetables as fine or thinly as possible and set in ice water to make crispy.
Shave the kaiffer lime leaves as thin as possible and add to vegetables.
Wash and dry lettuce and toss with enoki mushrooms. Drain the vegetables and add to the lettuce. Set aside.
Mix the hoisin sauce with the five spice powder, slice duck breast as thin as possible and toss with hoisin sauce and mushrooms.
When ready to serve, set the wonton skins out on a sheet pan and spread duck mixture over the skins evenly. Set in warm oven until just warm (be careful not to burn wontons).
Set a warm wonton skin in the center of 4 plates, toss vegetables or lettuce mix with the mustard vinaigrette, and spoon over duck enough to cover. Repeat with the remaining ingredients until 3 layers have been assembled.
Spoon additional vinagrette around plates and serve.
NOTES
The taste of duck prepared well is a taste that's in a class of its own. Chef Dan Ivarie offers this recipe that's bound to surprise and please guests who think they've had duck before. Read More...
June 04, 2009 | | • | Ginger Marinated Striped Seabass
INGREDIENTSS
4 lbs. striped seabass
2.2 lb. baker potatoes
7 oz. carrots
7 oz. zuchinni
7 oz. yellow squash
7 oz. shiitake mushroom
2 oz. coleman mustard
5.3 oz. wasabi powder
6.6 oz soy sauce
2 oz. orange juice
17 oz. chicken stock
6 oz. sake
2 oz. shiso
1 oz. garlic
3.5 oz. ginger
2 oz. shallots
1.8 oz. white rice
7 oz. kecap manis
1 oz. rice wine vinegar.
COOKING METHOD
To prepare shiso sauce, reduce sake with shallots, ginger, and garlic. Add chicken stock and rice and simmer for 45 minutes. Add shiso, blend, and strain.
Mix coleman mustard or wasabi with some soy sauce and water. Add rice wine vinegar.
Marinate seabass with ginger and kecap manis. Pan sear seabass.
Saute julienned vegetables, and arrange on a plate with wasabi and potatoes.
Place fish on top, ladle shiso sauce over, and drizzle mustard sauce around. Garnish dish with kaware sprouts, pickled ginger, and black seeds.
NOTES
Not just ordinary seabass, but seabass marinated in a tantalizing ginger sauce. If you need a recipe that's easy to cook for a big group, then try this asian fusion dish. Read More...
June 23, 2009 | | • | Grilled King Prawns with Pink Peppercorn Coconut Sauce
If you love prawns, then this dish should get the Pavlovian response kicking into high gear. A fusion recipe that gets its inspiration from Southeast Asian cuisines, this dish is bound to impress your guests' eyes as well as their taste buds. Read More...
June 04, 2009 | | • | Asian Roast Chicken
The difference between this recipe and ordinary roast chicken is the secret blend of the marinade! Read More...
June 09, 2009 | | • | Tandoori Murgh (Spiced Roast Chicken)
A rotisserie oven is ideal for cooking tandoori chicken, but it will still be necessary to baste the birds because the skin has been removed. Read More...
November 04, 2004 | | • | Garam Masala (Recipe 1)
Spices are the soul of Indian cooking. Garam masala, is a classic mixture of ground spices, added to many Indian dishes. It is often added with other spices at the frying stage, and also during the last moments of cooking. If stored airtight in a dark and cool place, garam masala will stay fresh for up to six months. Read More...
April 11, 2009 | | • | Garam Masala (Recipe 2)
Spices are the soul of Indian cooking. Garam masala, is a classic mixture of ground spices, added to many Indian dishes. It is often added with other spices at the frying stage, and also during the last moments of cooking.
Read More...
October 11, 2004 | | • | Garam Masala (Recipe 3)
Spices are the soul of Indian cooking. Garam masala, is a classic mixture of ground spices, added to many Indian dishes. It is often added with other spices at the frying stage, and also during the last moments of cooking. If stored airtight in a dark and cool place, garam masala will stay fresh for up to six months. Read More...
June 11, 2009 | | • | Khattai Wali Machchi Kari (Sour Fish Curry)
Wash and dry fish and cut into serving pieces or clean whole small fish.
Soak tamarind pulp in hot water for 10 minutes, then rub pulp off seeds and dissolve in water. Strain and discard seeds and fibers. Read More...
October 11, 2009 | | • | Mutton Kari (Lamb Curry)
Add chilies, mint, and tomato. Cover and cook over low heat for 1/2 hours to 1 3/4 hours or until lamb is tender, stirring occasionally. Read More...
October 11, 2004 | | • | Miso Shiru (Bean Paste Soup)
Pour mixture back into saucepan, stir well, add tofu and spring onions. Return to boil. Simmer for a few seconds. Read More...
May 04, 2009 | | • | Tatsuta Age (Marinated Grilled Chicken)
Cut chicken into bite-size square and marinate in a mixture of soy sauce, sake, and sugar for at least 1 hour. Drain chicken, roll pieces in cornflour, and set aside for 10 minutes. Read More...
June 04, 2009 | | • | Kinome Yaki
Preheat griller and cook fishes about 4 inches away from heat source for 5-7 minutes, brushing 2 or 3 times with marinade.
Turn fish and grill other side. The fish should have a rich glaze of marinade. Read More...
June 04, 2009 | | • | Galbi (Barbecued Short Ribs)
Korean Galbi is one of Ben Fong-Torres favorite dishes. Here's his recipe! Read More...
August 01, 2007 | | • | Saewoo Bokeum (Grilled Prawns)
Heat oils in a wok and stir fry onion and prawns together for 2 minutes, add beans, and stir-fry for 3 minutes. Read More...
May 27, 2009 | | • | Ben Fong-Torres\' Bul Kogi
Our own Ben Fong-Torres offers a pair of recipes, one for the classic Korean dish, Bul Kogi; the other, a personal favorite, Pecan Chicken Breasts. Read More...
May 31, 2009 | | • | Satay Daging (Beef Satay)
Thread on bamboo skewers that have been soaked in cold water for a few hours, putting about 5 pieces on the end of each skewer and leaving half the skewer uncovered. Use squares of trimmed-off fat where necessary in order to keep the meat tender. Read More...
June 10, 2009 | | • | Saus Kacang (Chili and Peanut Sauce)
Heat oil in wok or frying pan and fry raw peanuts over medium heat, stirring constantly and lifting them out as soon as they turn golden. Peanuts will continue to cook in their own heat, so do not leave them in the oil until they are brown or they will be overdone and bitter. Read More...
June 10, 2009 | | • | A Private Tasting at the Charles Chocolate Factory
Once you've had a Fleur de Sel Caramel, a heavenly creation of handmade caramels covered in bittersweet chocolate (with a touch of the world's most expensive sea salt added as a sublimely inspired ingredient to counteract the natural bitterness of caramel), there is no going back. AsianConnections' Managing Editor Paul Lee was invited to a private tasting of the finest chocolates at the Charles Chocolate factory. Read More...
May 04, 2009 | | • | Kai Yang (Garlic Chicken)
Crush garlic with salt. Coarsely crush peppercorns with mortar and pestle or in a blender.
Finely chop the well-washed coriander - roots, stems, and leaves. Read More...
June 11, 2009 | | • | Khao Nieo Kaeo (Sweet Coconut Rice)
Soak rice overnight in water. Drain and steam rice for 45 minutes or until grains can be pressed with fingers with no hard cores. Read More...
June 11, 2009 | | • | Kung Tom Yam (Prawn Soup)
Add hot water, salt, lemon grass or lemon rind, citrus leaves, and whole chilies. Bring to boil, cover and simmer for 20 minutes. Read More...
June 11, 2009 | | • | Cha Gio (Fried Pork and Crab Rolls)
Put noodles into bowl with onion, spring onion, pork, flaked crab meat, salt, fish sauce, and pepper. Mix well. Read More...
June 11, 2009 | | • | Com Chay (Stir Fry Mixed Vegetables)
Soak dried mushrooms in hot water for 30 minutes. Remove and discard stems, slice tops thinly, then simmer in small saucepan with half cupt water, soy sauce, sesame oil, and sugar until liquid is almost all absorbed. Read More...
June 11, 2009 | | • | Nuoc Cham (Garlic, Chili, and Fish Sauce)
Cut into pieces, and pound in mortar and pestle together with peeled clove of garlic. Add sugar. Read More...
June 11, 2009 | | • | Pho (Beef Noodle Soup with Salad)
Learn how to make this popular vietnamese soup. Read More...
May 11, 2009 | | • | Bean Curd Seaweed Wraps
INGREDIENTS
16 dried black mushrooms
1/4 pound fresh bean curd sheet
1 sheet Japanese seaweed (nori)
8 canned baby corn, drained
1/4 pound Chinese ham, julienned
2 green onions, julienned
cooking oil for deep-frying
1/2 cup prepared teriyaki sauce
2 tablespoons chicken broth Read More...
June 11, 2009 | | • | Bean Curd Rolls
Easy to make and absolutely delicious! Dazzle your friends and family with this Martin Yan recipe! Read More...
June 11, 2009 | | • | Braised Vegetable Tofu Casserole
INGREDIENTS
6 dried black mushrooms1/2 package
(7 ounces) regular-firm tofu, drained
2 teaspoon soy sauce
1 tablespoon cornstarch
2 tablespoons cooking oil
1 small zucchini, sliced
1/2 cup sliced bamboo shoots
1 leek (white park only), cut into 1/2-inch rings
3/4 cup vegetable broth
2 tablespoons soy sauce
2 teaspoons sugar
1 teaspoon sesame oil
1 teaspoon cornstarch dissolved in 2 teaspoons water (optional) Read More...
June 11, 2009 | | • | Asparagus Beef Rolls
The Asparagus accentuates the rich flavors of the beef and mushrooms in this savory dish. Read More...
May 06, 2009 | | • | Cookie Cutter Fish
INGREDIENTS
1/2 pound skinless salmon fillet
8 fresh shiitake mushrooms, stems discarded
8 slices Chinese eggplant, 1/2-inch thick
2 tablespoons cooking oil
1/2 teaspoon salt
1/2 teaspoon white pepper
SAUCE
2 tablespoons black bean sauce
1 teaspoon sesame oil
1 teaspoon rice vinegar
8 slices taro root or sweet potato, 1/2-inch thick
Cooking oil for deep-frying
Plum sauce for dipping
COOKING METHOD
GETTING READY
With a 1 1/2-inch cookie cutter, cut eight rounds from salmon fillet, mushrooms, and taro slices.
Place salmon, muishrooms, and eggplants in a bowl. Drizzle oil over all then sprinkle with salt and pepper; turn to coat. Let stand for 10 minutes.
Combine sauce ingredients in a bowl; mix well and set aside.
COOKING
In a wok, heat oil for deep-frying to 375°F. Add taro slices and deep-fry until golden brown, about 4 minutes. Remove and drain on paper towels.
Place a grill or wide frying pan over medium-high heat until hot. Arrange salmon, muhsrooms, and eggplant slices on grill; cook, turning once, until samon is opaque and mushrooms and eggplant is tender, about 2 minutes on each side.
To form stacks: Layer slices of taro, eggplant, salmon, and mushroom. Arrange stacks, taro side down, on a serving platter with black bean sauce and plum sauce on the side for dipping.
SOURCE: Yan Can Cook, Inc. © Chef Martin Yan Read More...
June 02, 2009 | | • | Crab Egg Foo Yung
INGREDIENTS
3 dried black mushrooms
3 eggs
1/4 cup cooked crabmeat, flaked
2 tablespoons chopped cilantro
1 teaspoon minced ginger
1 teaspoon sesame oil
Salt and white pepper
SAUCE
1/3 cup chicken broth
2 tablespoon oyster-flavored sauce
2 teaspoons Chinese rice wine or dry sherry
3/4 teaspoon cornstarch
1-1/2 tablespoons cooking oil
COOKING METHOD
GETTING READY
Soak mushrooms in warm water to cover until softened, about 20 minutes; drain. Discard stems and thinly slice caps.
In a bowl, lightly beat eggs. Stir in mushrooms, crabmeat, cilantro, ginger, sesame oil, and salt and pepper to taste.
Combine sauce ingredients in a small pan.
COOKING
Place an 8-inch nonstick frying pan over medium heat until hot. Add oil, swirling to coat sides. Pour egg mixture into pan and cook without stirring. As edges begin to set, lift with a spatula and shake or tilt pan to let eggs flow underneath. When eggs no longer flow freely, turn omelet over and brown lightly on the other side.
Bring sauce to a boil over medium-high heat; cook, stirring, until sauce thickens.
Slide omelet onto a warm serving plate and pour sauce over.
SOURCE: Martin Yan's Feast: The Best of Yan Can Cook © 1998 / Martin Yan Read More...
May 06, 2009 | | • | Double-Boiled Chicken with Ginseng
INGREDIENTS
5 slices ginger, lightly crushed
4 fresh shiitake mushroom, stems discarded, caps halved
3 green onions, cut into 2-inch pieces
1 dried ginseng root, about 1 ounce
2 1/2 cups water
1/2 cup Chinese rice wine or dry sherry
1 teaspoon salt
COOKING METHOD
GETTING READ
Remove skin and excess fat from chicken. Bring a pot of water to a boil. Add chicken and return to a boil. Cook for 1 minute; drain.
Place chicken in a 2-quart casserole. Add remaining ingredients and cover casserole.
COOKING
Prepare a wok for steaming. Place covered casserole on steaming rack. Cover wok and steam over medium-high heat until chicken is tender, about 2 hours. Add water to steamer as needed.
Skim fat from broth and serve.
SOURCE: Yan Can Cook, Inc. © 2000 / Martin Yan Read More...
May 06, 2009 | | • | Fragrant Lentil Rice (Nasi Parpu)
Nasi Parpu is a delicious Malaysian lentil dish!
Try Chef Martin Yan's healthy version. Read More...
June 25, 2009 | | • | Fried Rice Noodles (Meehoon Goreng)
This noodle dish will fill you up and spice things up. Read More...
April 11, 2009 | | • | Eight Treasures Winter Melon
This hearty soup will warm and entertain your dinner guests on cool evenings, but this healthy soup is good all year round. Read More...
March 09, 2009 | | • | Golden Shrimp Rolls
INGREDIENTS
8 jumbo raw shrimp
8 hard-cooked quail eggs, shelled
1 sheet Japanese seaweed(nori), cut into 8 strips 1 inch wide
Cornstarch
1 egg, lightly beaten
1 1/2 cups Japanese Bread crumbs (panko)
Toothpicks
Cooking oil for deep-frying
Sweet and sour sauce
COOKING METHOD
GETTING READY
Shell and devein shrimp, leaving tails intact. Butterfly them along the inside curve, then flatten with the flat side of a cleaver.
Combine marinade ingredients in a bowl. Add shrimp and stir to coat; let stand 10 minutes.
To make each roll: Place a quail egg at one end of a strip of nori and roll up. Center wrapped egg on inner side of a butterflied shrimp. Roll shrimp to enclose egg; secure with a wooden pick. Repeat with other eggs, nori strips, and shrimp.
COOKING
In a wok, heat oil for deep-frying to 350?F. Dip stuffed shrimp in cornstarch, then egg; coat with crumbs. Deep-fry, turning once, until golden brown, 2 to 3 minutes. Remove and drain on paper towels.
Cut stuffed shrimp in half horizontally and place on a serving plate. Serve with sweet and sour sauce for dipping.
SOURCE: Martin Yan's Asia © 1997 / Martin Yan Read More...
June 11, 2009 | | • | Mango Sambal (Sambal Mango)
INGREDIENTS
1 teaspoon dried shrimp paste (blachan)
1 or 2 fresh red jalapeno chilies, seeded
1 teaspoon sugar
1/2 teaspoon salt
1 tablespoon plum sauce
1 firm-ripe mango (about 1 lb.)
COOKING METHOD
Wrap shrimp paste in foil; place in a frying pan over medium heat and toast for 1 minute on each side. Let cool.
Place shrimp paste in a blender with chilies, sugar, salt, and plum sauce. Process until smooth.
Peel mango. Coarsely cut flesh into matchsticks. Add plum sauce mixture and stir until mixed. Cover and chill until ready to serve.
SOURCE: Martin Yan's Asia © 1997 / Martin Yan Read More...
October 11, 2009 | | • | Nonya Pancakes (Kudh Dadar Nonya)
Try Chef Martin Yan's recipe for delicious Malaysian pancakes which meld together the lucious flavors of coconut, vanilla, butter and chopped walnuts. Read More...
January 17, 2009 | | • | Noodles in Rich Coconut Milk (Laksa Lemak)
INGREDIENTS
8 ounces fresh Chinese egg noodles
4 ounces dried rice stick noodles
1/2 of a 14 oz. pack large regular tofu
Cooking oil for deep-frying
1 teaspoon cooking oil
2 eggs, lightly beaten
SPICE PASTE
1 stalk lemongrass
3 walnut-size shallots
2 fresh red jalapeno chilies, seeded
3 candlenuts or 6 almonds
1 teaspoon galangal powder
1/2 teaspoon turmeric powder
1/2 teaspoon dried shrimp paste (blachan)
1/4 cup water
2 tablespoons cooking oil
1 cup unsweetened coconut milk
4 cups water
1/4 cup soy sauce
GARNISHES
1/4 pound bean sprouts, blanched
1/4 pound cooked medium shrimp
1 large chicken breast half, poached and shredded
1/2 of an English cucumber, cut into matchstick strips
2 fresh red jalapeno chilies, thinly sliced
Lemon or lime wedges
COOKING METHOD
GETTING READY
Cook egg noodles according to package directions. Drain, rinse, and drain again. Soak rice stick noodles in warm water, for about 30 minutes; drain.
Drain tofu; cut into 1-inch cubes. Place between paper towels and gently press out excess water. In a wok, heat oil for deep-fryingto 350F. Deep-fry tofu. turning once, until golden on all sides, 3 to 4 minutes. Drain on paper towels.
Place a nonstick 8- to 9-inch frying pan over medium heat until hot. Brush with 1/2 teaspoon cooking oil. Add half of eggs and cook until lightly browned on bottom and set on top, about 1 minute. Turn over and cook for 5 seconds; remove from pan. Repeat with 1/2 teaspoon oil and remaining egg. Roll omelets into cylinders and cut into 1/4-inch-wide strips.
Thinly slice bottom 6 inches of lemongrass. Place in a blender with remaining spice paste ingredients and process until smooth.
COOKING
Place a wok over medium-low heat. Add oil, swirling to coat sides. Add spice paste and cook, stirring, until fragrant, 6 to 8 minutes. Add coconut milk and cook for 3 minutes. Add water and soy sauce.
To serve, put noodles in a serving bowl.Pour soup over and arrange garnishes decoratively on top.
SOURCE: Martin Yan's Asia © 1997 / Martin Yan Read More...
June 11, 2009 | | • | Open-Face Omelette with Savory Garlic Sauce
A great way to perk up the taste and presentation of your eggs. Read More...
June 11, 2009 | | • | Pineapple Fried Rice
The pineapple adds a new complimentary spin on this classic Chinese dish. Read More...
June 06, 2009 | | • | Precious Pearly Rice Balls
INGREDIENTS
3/4 cup black glutinous rice
3/4 cup white glutinous rice
3/4 pound ground pork
3/4 pound raw shrimp, shelled, deveined and coursely chopped
1 egg, lightly beaten
2 tablespoons chopped water chestnuts
1 tablespoon chopped Chinese chives
1 tablespoon soy sauce
2 tablespoons minced ginger
2 tablespoons corn starch
1/2 tablespoon salt
1/4 tablespoon white pepper
COOKING METHOD
Getting Ready
1. In seperate bowls, soak both kinds of glutinous rice in water to cover for 2-3 hours; drain and remove to two seperate plates.
2. Prepare wok for steaming. Spread black glutinous rice evenly on the plate and steam until tender, about 20 minutes.
3. To make rice balls: combine filling ingredients in a bowl; mix well. With wet hands, roll mixture into balls, using 1 heaping tablespoon for each. Roll half the balls in black glutinous rice to coat completely. Roll the remaining balls in white glutinous rice to coat. Arrange balls, without crowding, on a heatproof plate.
Cooking
Cover and steam balls over high heat until pork is cooked through, about 25 minutes.
SOURCE: Yan Can Cook, Inc. © 2000 / Martin Yan Read More...
June 11, 2009 | | • | Rice Noodles in Tangy Sauce (Mee Siam)
INGREDIENTS
Spice Paste
3 tablespoons dried shrimp
1 stalk lemongrass
6 cloves garlic
2 fresh red jalapeno chilies, seeded
1 teaspoon dried shrimp paste (blachan)
1/2 cup tamarind water (made by soaking 2-1/2 tablespoons tamarind pulp in 1/2 cup hot water for 10 to 15 minutes and extracting juices)
3 tablespoons cooking oil1 teaspoon chili garlic sauce
3 cups water
1/4 cup chunky peanut butter
1/4 cup soy sauce
1-1/2 tablespoons sugar
1 tablespoon hoisin sauce
1/2 of a 14-ounce package regular-firm or extra-firm tofu
Cooking oil for deep-frying
6 ounces dried rice noodles (1/4 in. wide)
2 hard-cooked eggs, shelled and halved
1/4 pound bean sprouts
Cilantro sprigs
COOKING METHOD
GETTING READY
Soak dried shrimp in warm water to cover until softened, about 20 minutes; drain. Thinly slice bottom 6 inches of lemongrass. Place in a blender with shrimp, garlic, chilies, shrimp paste, and 1/4 cup tamarind water; process until smooth.
COOKING
Place a wok over medium-low heat until hot. Add oil, swirling to coat sides. Add spice paste and cook, stirring, until fragrant, 6 to 8 minutes. Add chili garlic sauce, remaining tamarind water, and water; bring to a boil. Stir about 2 tablespoons of hot liquid into peanut butter; add to wok. Add soy sauce and sugar; simmer for 5 minutes. Stir in hoisin sauce and turn off heat.
Drain tofu and cut into domino-size pieces. Place between paper towels and gently press out excess moisture. In a wok, heat oil for deep-frying to 350°F. Add tofu and deep-fry, turning once, until golden on all sides, 3 to 4 minutes. Remove from oil and drain on paper towels.
In a large pot of boiling water, cook rice noodles until tender but still slightly firm, 3 to 4 minutes. Drain, rinse, and drain again.
Place 1/4 of noodles in each of 4 bowls. Top with eggs, bean sprouts, and sauce. Garnish with cilantro and chili.
SOURCE: Martin Yan's Asia © 1997 / Martin Yan Read More...
June 11, 2009 | | • | Scented Rice (Nasi Minyak)
INGREDIENTS
1-1/4 cups long-grain rice
1 tablespoon butter
1 tablespoon butter
2 teaspoons cooking oil
1 teaspoon minced ginger
1 teaspoon minced garlic
1 small red onion, thinly sliced
1 cinnamon stick
1 cinnamon stick
1 whole star anise
4 whole cloves
2 cardamom pods, crushed
1 1/4 cups water
1/2 cup unsweetened coconut milk
1 tablespoon minced green onion or cilantro
2 tablespoons golden raisins
2 tablespoons sliced almonds
COOKING METHOD
GETTING READY
Wash and drain rice.
COOKING
Melt butter with oil in a 2-quart pan over medium heat. Add ginger, garlic, red onion, star anise, cinnamon stick, cloves, and cardamom. Cook, stirring for 2 minutes. Add rice and cook, stirring, until lightly toasted, about 2 minutes.
Add water and coconut milk. Bring to a boil. Cover, reduce heat, and simmer until rice is tender and liquid is absorbed, 18 to 20 minutes.
Place rice in a serving bowl and sprinkle with green onion, raisins, and almonds.
SOURCE: Martin Yan's Asia © 1997 / Martin Yan Read More...
June 11, 2009 | | • | Shrimp Salad with Tropical Fruit Salsa
INGREDIENTS
MARINADE
1 tablespoon rice wine or dry sherry
1 teaspoon sesame oil
1/4 teaspoon salt
1/4 teaspoon white pepper
3/4 pound medium raw shrimp, shelled and deveined
SALSA
1 mango or papaya
1/4 cup golden raisins
1/4 cup diced red bell pepper
1 tablespoon chopped cilantro
1 tablespoon chopped crystallized ginger
3 tablespoons rice vinegar
1 teaspoon chili garlic sauce
4 cups mixed salad greens
COOKING METHOD
Combine marinade ingredients in a bowl. Add shrimp and stir to coat. Let stand for 10 minutes. Place shrimp on a greased grill 3 to 4 inches above a solid bed of glowing coals. Cook until shrimp turn pink, 1-1/2 to 2 minutes on each side. Remove to a bowl and let cool. Cover and refrigerate until chilled.
Combine dressing ingredients in a bowl; set aside.
Prepare salsa: Peel mango. Cut one-half of the flesh into 4 slices and reserve for garnish. Cut the remaining fruit into 1/4-inch cubes and place in a bowl with remaining salsa ingredients.
Place salad greens in a large bowl; add dressing and toss to coat. Divide greens among 4 salad plates. Arrange shrimp on one side of greens; spoon salsa on greens opposite the shrimp. Garnish each salad with a slice of mango.
SOURCE: Martin Yan's Culinary Journey Through China © 1995 / Martin Yan Read More...
June 11, 2009 | | • | Spicy Fun See Noodle Salad
INGREDIENTS
8 ounces dried bean thread noodles (fun see)
DRESSING
12 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon oyster flavored sauce
2 teaspoons chili garlic sauce
2 teaspoons sesame oil
1 teaspoon sugar
1 teaspoon sesame oil
2 green onions, julienned
1 carrot, julienned
1/2 cucumber, julienned
COOKING METHOD
Soak bean thread noodles in warm water to cover until softened, about 15 minutes; drain. Cut bean thread noodles into 4-inch lengths. Combine dressing ingredients in a bowl; set aside.
Bring a pot of water to a boil. Add bean thread noodles and cok for 1 minute. Drain, rinse with cold water, and drain again. Pat dry with paper towels.
Place bean thread noodles in a salad bowl and toss with sesame oil. Add dressing, green onions, carrot, and cucumber; toss to coat.
SOURCE: Martin Yan's Culinary Journey Through China © 1995 / Martin Yan Read More...
March 11, 2009 | | • | Spicy Noodles with Vegetables
This light and healthy dish is easy to prepare. Read More...
June 11, 2009 | | • | Star-Studded Toast
A beautiful and tasty snack! Read More...
June 05, 2009 | | • | Sabzi Pilau (Rice with Vegetables)
Heat ghee and oil in a large heavy saucepan with a tight-fitting lid. Cook over low heat for 10 minutes or until soft and and pale golden color. Add garlic and continue cooking for another 2 minutes. Read More...
June 11, 2009 | | • | Dashi (Basic Stock)
Bring water to a boil. Wash dried kelp under cold tap and add to water as it comes to a boil.
Stir and let boil for 3 minutes then remove from water and add flaked bonito. Allow to come to a boil and remove from heat immediately.
Leave for few minutes until flakes settle. Strain and use as required. Read More...
June 04, 2009 | | • | Gyu-Niku Teriyaki (Teriyaki Beef)
Heat a heavy griddle plate or frying pan, spread oil over the cooking surface. When hot, put steaks on the griddle for 1 minute before turning to brown other side. Turn heat down and continue cooking until done. Read More...
June 11, 2009 | | • | Sweet Rice Balls
These sweet Dim Sum treats are fun and easy to make. Read More...
June 11, 2009 | | • | Szechuan Cucumber Salad
This light and refreshing summer salad is the perfect starter for any meal. Read More...
June 02, 2009 | | • | Taiwan-Style Hot Pot
Taiwan-Style Hot Pot is the Asian version of fondue, and is a simple and easy way to liven up any dinner party. Read More...
June 11, 2009 | | • | Steamed Chicken Buns
Chef Martin Yan's Steamed Chicken Buns go great with a cup of tea. Serve them for breakfast, lunch, or a snack. Read More...
June 02, 2009 | | • | Tofu Triangle Dumplings in Emerald Broth
A hearty yet elegant soup to serve your guests. Read More...
June 02, 2009 |
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