Spicy Chicken with Peanuts

Posted by swm56 6/11/01 9:35:23 am

Source: Recipe courtesy of Great Food-Ken Hom

3 tablespoons peanut oil
3 dried red chiles, split lengthwise in half
1 pound boneless skinless chicken breasts, cut into 1-inch chunks
3/4 cup roasted peanuts

Sauce
2 tablespoons good quality ready-made chicken stock
2 tablespoons Shaoxing rice wine or dry sherry
1 tablespoon dark soy sauce
2 teaspoons granulated sugar
1 tablespoon coarsely chopped garlic
2 teaspoons finely chopped scallions
1 teaspoon finely chopped fresh ginger
2 teaspoons Chinese white rice vinegar or cider vinegar
1 teaspoon salt
2 teaspoons sesame oil

Heat a wok over a high heat.
Add the oil and chilies and stir-fry for a few seconds (you may remove the chiles when they turn black or leave them in).
Next add the chicken and peanuts, and stir-fry for 1 minute.
Remove the chicken, peanuts and chilies from the wok and drain in a colander.
Put all the sauce ingredients except the sesame oil into the wok.
Bring to a boil and then turn the heat down.
Return the chicken, peanuts, and chiles to the wok and cook for about 3-4 minutes in the sauce, mixing well.
Finally, add the sesame oil.
Give the mixture a good stir and remove the chiles, if you prefer; serve immediately.

adminAsian3 Nov, 2007No Comments

Asian Dipping Sauce

Posted by Tiffany 2/6/2002 9:30 am

1/4 cup finely minced garlic
1/2 cup bottle fish sauce
1/3 cup freshly squeezed lime juice
1 tablespoon granulated sugar
1 teaspoon chili oil

Mix the garlic, fish sauce, lime juice and sugar; stir until sugar is dissolved.
Stir in chili oil.
Let sit for an hour.

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Candied Banana Fritters (Asian)

5 bananas
1 tablespoon vegetable oil
7 tablespoons granulated sugar
2 tablespoons cold water
1 to 2 teaspoons sesame seeds or black sesame seeds

Batter
1 egg
1/4 cup cornstarch
1/2 cup all-purpose flour
6 tablespoons cold water (or enough water to make a thin batter)

6 cup oil for deep-frying (or less if desired)

Mix together the sugar and water.
Set aside.

Beat the egg in a bowl.
Add the cornstarch, flour, and water, and blend well.

Cut a banana on the diagonal into 5 pieces.
Sprinkle some added flour onto it and coat the pieces in the flour batter using your fingers.
Repeat for each banana.

Heat wok and add oil for deep-frying.
When oil is hot, drop the bananas into the hot oil and add a few pieces at a time, turning them once, until they are golden brown.
Remove and drain on paper towels.

Heat frying pan and add 1 tablespoon of oil.
Quickly re-stir the sugar and water mixture, and add to the frying pan.
Stir the mixture on low heat until the sugar dissolves and turns into a syrup.
Turn off the heat and add the bananas.
Mix carefully and serve immediately.
Sprinkle sesame seeds over the bananas just before serving.

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Dandan Mian (Spicy Peanut Noodles)

Posted by WingsFan91 9/5/2001 8:19 am

Dandan are wooden buckets, one on each end of a pole carried across the shoulders, from which vendors used to sell this snack in the streets of Chengdu.

1/2 pound Chinese flat wheat noodles, or linguine
2 tablespoons tahini, or peanut butter
1 tablespoon ground Sichuan red peppercorn
1 tablespoon minced garlic
1 teaspoon brown sugar
2 teaspoons Chinese or white vinegar
2 teaspoons soy sauce
1 tablespoon dark sesame oil
1 tablespoon crushed roasted peanuts

Boil the noodles.
Combine tahini, Sichuan pepper, garlic, sugar, vinegar, soy sauce, and sesame oil.

When the noodles are done, drain and toss them with the tahini mixture.
Sprinkle crushed roasted peanuts on top before serving.

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Mongolian Beef

1 (12 ounce) chuck steak, thinly sliced
1 clove garlic, crushed
1 tablespoon peanut oil
1 small carrot
1 small onion
3 whole green onions
1 green bell pepper
1 tablespoon oyster sauce
1 teaspoon sesame oil or to taste
1 teaspoon white wine
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon hoisin sauce
1/2 teaspoon hot red pepper sauce
1/2 cup warm water
2 1/2 tablespoons cornstarch
Cellophane noodles or steamed rice

IIf cellophane noodles are used, prepare them first, following directions on the package.
Deep fry, according to package.
Slice beef thinly into 1 1/2 x 1/2-inch pieces.
Slice carrots, onions and green pepper into thin strips.
Cut the whole green onions into halves or thirds and slice lengthwise into strips.

In a small pan, combine oyster sauce, sesame oil, white wine, salt, pepper, Hoisin sauce and hot red pepper sauce.
Heat to simmer and set aside.

In a wok or heavy frying pan, add peanut oil and heat until very, very hot.
Stir-fry beef and garlic for 1 minute.
Add carrots, onions, green peppers and cook for 2 minutes.
Add the sauce mixture and stir.

Combine 1/2 cup warm water and cornstarch and add to the mixture, stirring until thickened.
Place on deep fried cellophane noodles or white rice.

Variations: Can use fresh small cubes of chicken, thinly sliced barbecued pork.

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Pungent Javanese Beef (Semur Daging)

“Semur” means “braise” or “stew” with sugar, soy sauce, clove, nutmeg and pepper.
Serve with hot boiled rice.

1 large onion, minced
2 cloves garlic, minced
2 teaspoons minced ginger root
2 tablespoons vegetable oil
1 (1 1/2 pound) beef boneless chuck, tip or
round, cut into 1 1/2-inch cubes
1 1/4 cups water
1 tablespoon tamarind powder or pulp or
2 tablespoons lemon juice
2 tablespoons dark soy sauce
2 teaspoons packed brown sugar
1/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
Hot cooked rice

Cook and stir onion, garlic and gingerroot in oil in 10-inch skillet over medium heat until onion is tender; remove with slotted spoon.
Add beef to skillet.
Cook, stirring frequently, until all liquid is evaporated, and beef is brown, about 25 minutes.

Stir in onion mixture and remaining ingredients except rice. Heat to boiling; reduce heat.
Cover and simmer, stirring occasionally, until beef is tender and sauce is thickened, about 1 1/2 hours.
Skim off fat.

Serve with rice.

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Coconut Milk

1 cup chopped fresh coconut*
1 cup hot water

Place coconut and hot water in blender container.
Cover and blend on high speed until coconut is finely chopped.
Strain through several layers of cheesecloth.
Cover and refrigerate no longer than 48 hours.

* To open coconut, puncture eyes of coconut with ice pick; drain liquid.
Bake coconut at 375 degrees F for 12 to 15 minutes.
Remove from oven.
Tap shell with hammer to open.
Cut meat out of shell. Pare brown skin from coconut meat.

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Scallion Curls

6 to 8 fresh scallions
Cold water
10 to 12 ice cubes

Trim bulbs from onions at point where stems begin to turn green. Trim remaining stems to a length of about 4 inches, cutting off tops if necessary.
Reserve bulbs and remaining tops for another use.
Using sharp scissors, cut each section of the green stems lengthwise into very thin strips down tot he beginning of the stem. Cut about 6 to 8 strips in each stem section.
Fill a medium-size bowl about half full of cold water.
Place scallions in water.
Add ice cubes.
Refrigerate until onions curl, about 1 hour.

Drain onion curls, then use as garnish.

adminAsian3 Nov, 2007No Comments

Penang Rice Noodles

Posted by swm56 6/11/01 10:22:40 am

Serves 2 as a main course or 4 as an accompaniment.

8 ounces (225g) dried rice noodles (see below)
2 tablespoons peanut oil
1 large onion, thinly sliced
4 green onions, cut diagonally into 1-inch (2.5-cm) pieces
2 tablespoons coarsely chopped garlic
8 ounces Chinese greens such as bok
choy (see below) cut into 1-inch (2.5-cm) pieces
6 ounces (175 g) fresh Chinese yellowor green chives,
or fresh chives, cut into 1-inch (2.5-cm) pieces
1 tablespoon Shaoxing rice wine (see below) or dry sherry
2 tablespoons light soy (see below)
2 tablespoons vegetarian
oyster-flavored sauce (see below) or dark soy sauce (see below)
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 ounces (175 g) bean sprouts
2 teaspoons sesame oil

Soak the rice noodles in a bowl of warm water for 2 minutes. Then drain them in a colander or sieve.
Heat a wok or large skillet over a high heat until it is hot.
Add the oil and, when it is very hot and slightly smoking, add the onion, green onions, garlic, Chinese greens, and Chinese chives.
Stir-fry for 4 minutes.
Then add the noodles, rice wine or sherry, light soy sauce, oyster sauce or dark soy sauce, salt and pepper and continue to stir-fry for 2 minutes.
Add the bean sprouts and continue to cook for 2 minutes. Finally, drizzle in the sesame oil and give the mixture a good stir.

Serve at once.

Dried Rice Noodles are opaque white and come in a variety of shapes.
One of the most common examples is rice-stick noodles, which are flat and about the length of a chopstick.
They can also vary in thickness.
Light soy sauce is light in color, but it is full of flavor and is the better one to use for cooking.
It is saltier than darksoy sauce and is known in Chinese grocers as Superior Soy.
Vegetarian oyster-flavored sauce can be bought in Chinese grocers and supermarkets.
Despite its name, it does not have a fishy taste.
It is full of rich flavor and is used in cooking and as a condiment, diluted with a little oil, for vegetables, poultry and meats.

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Rainbow Peanut Noodles

Posted by Beck in Colo

Source: Asian Noodles by Nina Simonds

This is one of our summer favorites, when it’s too hot to cook!

1/2 pound thin noodles, such as linguini, cooked
until tender, rinsed with cold water, drained and
tossed with 1 teaspoon sesame oil
5 carrots, peeled and grated
2 cucumbers (English/Seedless preferred), peeled, halved
lengthwise, seeded, shredded and squeezed dry
2 cups bean sprouts, rinsed and drained
1 red bell pepper, cored, seeded and cut into thin strips (about 1 cup)
2 cups sliced, cooked chicken, cut into thin strips
1 1/2 tablespoons minced scallion greens
Chinese Peanut Dressing (recipe follows)

Arrange noodles in large serving bowl.
Arrange vegetables in concentric circles over the noodles and pile the chicken in the center.
Sprinkle the scallions on top.
Serve chilled or at room temperature with the Peanut Dressing.
Serves 6.

Of course, I sometimes just toss everything together in a large bowl.

Chinese Peanut Dressing

Can be served with vegetable or noodle salads or a go-with-everything dipping sauce.

1 (1/2-inch) thick slice fresh ginger,
peeled and sliced in half
8 cloves garlic, peeled
1 teaspoon hot chile paste (Sambal Olek),
or to taste
1/2 cup smooth peanut butter or more
if necessary
1/4 cup soy sauce
3 1/2 tablespoons granulated sugar
3 1/2 tablespoons Chinese black vinegar or
Worcestershire sauce
3 tablespoons toasted sesame oil
5 tablespoons chicken broth or water, or more
if necessary

In a food processor fitted with a metal blade, finely chop the ginger and garlic.
Add the remaining ingredients in the order listed and process until smooth.
The dressing should be the consistency of heavy cream.
If it’s too thick, add more water/broth.
If it’s too thin, add more peanut butter.

Makes about 1 3/4 cups.
Keep refrigerated in a covered container and should last about 2 to 3 weeks.

adminAsian3 Nov, 2007No Comments