Category: Asian

Dan Dan Noodles

imageINGREDIENTS
1 Tbsp oil
1 Tbsp sambal oelek
1 Tbsp garlic, minced
1 Tbsp ginger, minced
2 green onions, sliced
1 lb chicken or turkey, ground and cooked
2 pkgs fresh egg noodles, cooked
corn starch

Sauce:
1/2 cup soy sauce
1/2 cup ketjap manis
1 cup cooking wine
1 Tbsp oyster sauce
1 tsp fish sauce
1 1/2 Tbsp sugar
3 1/2 cups chicken broth


DIRECTIONS
Heat wok; add oil. Sear sambal oelek, garlic, ginger, and green onion for 5 seconds to release flavors.  Add cooked ground chicken; sear, stirring and tossing for 5 to 10 seconds.

Add all sauce ingredients. Simmer for 20 seconds. Add egg noodles to boiling water and heat for 5 to 10 seconds. Remove noodles from water and place in strainer. Move to serving plate.

Thicken chicken and sauce with a mixture of corn starch and water (equal parts). Consistency should be a very thick sauce to stand on top of the noodles. Pour over center of noodles. Garnish with bean sprouts and julienned cucumbers.

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Beef and Green Beans

INGREDIENTS
1-2 lbs thinly sliced beef
fresh green beens

Marinade
3 Tbsp cornstarch
2 Tbsp vegetable oil
1 Tbsp soy sauce
1 Tbsp katjap manis
1 tsp hoisin sauce
1 tsp oyster sauce
1/2 tsp sesame oil
1/2 tsp white pepper

Sauce
1/2 cup chicken broth
1 Tbsp ketchup
1 Tbsp oyster sauce
2 tsp soy sauce
2 tsp sugar

Wok Prep
vegetable oil
1 onion, cut into chunks
1 red bell pepper, cut into chunks
1 tsp garlic, minced
1 tsp fresh ginger, minced
1/2 tsp sambal
1 Tbsp black bean sauce
rice wine

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Ginger Caramel Pork Belly

Caramel Ginger Pork Belly2 slabs pork belly
dried minced onion
1-1/2 cups brown sugar
1/2 cup rice vinegar
1/4 cup fish sauce
2 tbsp ketjap manis
1 tbsp, grated
1/4 cup mirin
2 tbsp minced garlic
1 tbsp sambal oelek
2 bunches green onion, roughly chopped

Liberally sprinkle pork belly with dried minced onion on all sides; wrap tightly in two layers of foil.  Place in a loaf pan or 9×13 and roast in the oven for 5½ hours at 200˚.  Turn off the heat and allow the pork belly to cool for 2 hours in the oven; refrigerate overnight.

In a mixing bowl, combine brown sugar, vinegar, fish sauce, soy sauce, and ginger.  Brown pork bellies on top and bottom. Remove pork bellies and pour in mirin to deglaze the pan. Cut pork bellies into chunks and return to pan with about 1/4 of the sauce mixture and caramelize.  Add remaining sauce mixture, garlic, and sambal; cook until sauce coats a spoon.  Add green onions and continue cook until they are the desired donenes.  Serve over rice.

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Sweet & Sour Chicken

SAUCE
1 cup plus 2 tbsp sugar
1 can (14 oz) chicken broth
3⁄4 cup white balsamic vinegar
1 tbsp vegetable oil
1 tsp salt
2 large yellow onions, sliced
3 cloves garlic, finely chopped (2 tsp)
1 can (20 oz) pineapple chunks, 1⁄2 drained
2 tomatoes, sliced into wedges
2 bell peppers, sliced into 1” pieces
1⁄4 cup plus 2 tbsp cornstarch
1⁄4 cup cold water

MEAT
1 egg, slightly beaten
2 tbsp cornstarch
2 tbsp vegetable oil
1 tsp salt
1 tsp soy sauce
1⁄4 tsp white pepper
11⁄2 pounds chicken (and/or Pork), cut into 1” cubes
vegetable oil
3⁄4 cup flour
2 tbsp cornstarch
1 tsp salt
1 tsp baking soda
3⁄4 cup water

DIRECTIONS
In 3-quart saucepan, heat sugar, broth, vinegar, 1 tbsp vegetable oil, 1 tsp salt, onion and garlic to boiling. Reduce heat and simmer.

Mix egg, 2 tbsp cornstarch, 2 tbsp vegetable oil, 1 tsp salt, 1 tsp soy sauce and the white pepper in medium bowl; stir in chicken. Cover and refrigerate 20 minutes.

Mix 1⁄4 cup plus 2 tbsp cornstarch and 1⁄4 cup water; stir into sauce. Cook and stir until thickened (about 30 seconds). Stir in tomatoes, bell pepper and pineapple. Heat to boiling.

Heat vegetable oil in wok to 350º. Mix flour, 2 tbsp cornstarch, 1 tsp salt and the baking soda in medium bowl. Stir in 3⁄4 cup water. Stir in chicken mixture; coat well. Fry about 20 pieces at a time for 4 minutes or until light brown, turning frequently; drain on paper towels. Increase oil temperature to 375º. Fry chicken all at once for 1 minute or until golden brown; drain on paper towels.

Serve with sauce poured over chicken.

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Ginger Caramel Pork Belly

Caramel Ginger Pork Belly1 lg slab pork belly
2 bunches green onion
3/4 cup brown sugar
1/4 cup rice vinegar
1/4 cup fish sauce
2 tbsp mirin
1 tbsp ketjap manis
3 tbsp ginger, grated
6-8 cloves garlic
4-6 whole dried red chilies, unbroken

Slice green onion tops to the width of the pork belly.  Place a single even layer of green onions on foil.  Cover with the pork belly and then add another layer of green onion.  Wrap tightly in two layers of foil.  Place in a loaf pan or 9×13 and roast in the oven for 5½ hours at 200˚.  Turn off the heat and allow the pork belly to cool for 2 hours in the oven; refrigerate overnight.

Combine brown sugar, vinegar, fish sauce, soy sauce, and ginger juice.  Cut cold pork belly into 2-inch chunks.  Brown over medium heat.  Increase heat to medium high.  Add a couple of tablespoons of the sauce mixture and caramelize.  Add remaining green onions, cut into small rounds, garlic, and red chilies.  Cook until sauce thickens.  Serve over rice.

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Babi Panggang

500g pork, cut into strips
1⁄4 cup ketjap manis
1 piece fresh ginger, grated
2 cloves garlic, mashed
2 onions, chopped
juice of 1 lemon
1⁄4 cup tomato purée
1⁄4 cup sherry
1 tbsp sugar
200g beef stock

Combine pork, ketjap manis, ginger, 1 clove of garlic, 1 onion, 1⁄2 of the lemon juice and salt and pepper to taste and marinate overnight. Heat a frying pan with some oil and fry the pork strips with the marinade. Add half a cup of water and simmer for 20 minutes. Transfer the pork to a baking tray and put a few minutes under the broiler until glazed. Meanwhile, prepare in the sauce; fry the remaining onion for a few minutes; add stock, sugar, tomato purée, remaining lemon juice and remaining garlic and simmer for 10 minutes; add the sherry. Serve the sauce with the pork.

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Balinese Lamb

5 fresh red thai chilies, seeded & coarsely chopped
2 tsp fish sauce
2 med brown onions (300g), coarsely chopped
3 cloves garlic, quartered
50g fresh ginger, peeled & coarsely chopped
2 tbsp desiccated coconut, toasted
1 tbsp peanut oil
700g lamb filets, thinly sliced
1 tbsp brown sugar
1 tbsp ketjap
1 tbsp soy sauce 1 tbsp lime juice

Blend or process chilies, sauce, onion, garlic, ginger and coconut until mixture forms a paste. Heat oil in wok; stir-fry lamb, in batches, until browned. Add chili mixture to wok; stir-fry until fragrant. Return lamb to wok with combined remaining ingredients; stir-fry until heated through. Serve with steamed rice.

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Bahmi Goreng

12 oz thin egg noodles
4 oz small peeled shrimp (optional)
4 oz chicken breast
4 oz lean pork
4 oz bok choy
4 green onions
10 shallots (or 2 yellow onions)
4-5 cloves garlic
3 slices galangal, or 1⁄2 tsp laos
1-2 fresh red chilies (or sambal oelek or badjak to taste)
3⁄4 cup peanut oil
2 tbsp light soy sauce
1 tsp sugar
1 tsp salt
cracked black pepper
fresh cilantro or basil
omelet shreds (optional)
fried onion flakes (optional)

Prepare noodles, drain and cover with cool water. Drain and spread in wire strainer or on a towel to cool and dry. Cut shrimp in half lengthwise. Slice chicken & pork and cut into narrow strips. Coarsely shred green vegetables and rinse thoroughly. Trim green onions. Cut in half lengthwise, then into 1-inch lengths. Peel and thinly slice shallots and garlic. Shred ginger. Slit open the chilies and scrape out seeds, then cut the chilies into long narrow strips. Set a little aside for a garnish.

Heat oil in wok until it begins to smoke. Add noodles and fly until they are crisp on the edges. Lift out and set aside. Reheat the wok and stir-fry chicken and pork until they change color. Push to one side of the wok; add onions, garlic, ginger and chili and stir-fry for about 2 minutes, until onions are soft. Add shrimp and bok choy and toss everything together. Stir in seasonings and mix thoroughly. Return noodles, toss lightly to reheat the mixture. Garnish with herbs and reserved chili shreds, and with omelet shreds and fried onion flakes.

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Barbecued Pork Chow Mein

375g thin fresh egg noodles
2 tbsp peanut oil
2 tsp sesame oil
250g chinese barbecued pork, thinly sliced
1 tbsp soy sauce
2 tbsp oyster sauce
1⁄4 cup plum sauce
1 tbsp cornstarch
3⁄4 cup chicken broth
1⁄4 medium chinese cabbage (200g), shredded
2 green onions, thickly sliced

Cook noodles per instructions. Heat oils in wok. Shape noodles into a 25cm round; cook, without stirring, until browned and crisp underneath, pressing down throughout cooking. Slide noodles onto an oven tray; invert into wok wit cooked side up. Cook until crisp underneath. Remove from wok; keep warm. Combine pork, sauces and cornstarch blended with broth; stir until mixture boils and thickens slightly. Add cabbage; stir until cabbage is just wilted. Serve pork mixture on noodles, topped with onion.

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Beef with Mushrooms and Oyster Sauce

2 tbsp peanut oil
600g beef rump steak, thinly sliced
1 med red bell pepper (200g), sliced thinly
350g broccoli, cut into florets
2 cloves garlic, crushed
2 tsp cornstarch
1⁄4 cup water
1 tbsp soy sauce
1⁄4 cup oyster sauce
1 tsp sesame oil
2 tbsp rice wine vinegar
150g snow peas, halved lengthwise
150g oyster mushrooms

Heat half of the peanut oil in wok, stir-fry bee, in batches, until browned. Heat remaining peanut oil in wok; stir-fry bell pepper, broccoli, and garlic until vegetables are just tender. Add combined cornstarch, water, sauces, sesame oil and vinegar to wok; bring to a boil. Return beef to wok, add snow peas and mushrooms; stir fry until heated through. Serve with steamed rice.

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Bulgogi (Korean Barbecue)

2 lbs top sirloin, thinly sliced against the grain
3 tbsp sugar
3 tbsp sesame oil
1/3 cup mirin (optional)
1 tsp  Ajinomoto (optional)
1 tsp sambal oelek (optional)
4 green onions, chopped
6 cloves garlic, finely chopped
1/2 tsp black pepper
1/4 cup soy sauce
1 tsp sesame seeds

Combine all ingredients and marinate overnight in the refrigerator.  The following day, allow meat to sit at room temperature for 30 minutes prior to cooking individual slices of meat in a hot sauté pan or over the grill.  Wipe out any residue in the pan between batches with a paper towel.  Garnish with sesame seeds and chopped green onions.

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Cashew Chicken

CHICKEN
1 8-oz chicken breast, cut in 1” pieces
1 tsp cornstarch
1 tsp soy sauce
pinch white pepper

SAUCE
1⁄4 cup chicken broth (or water)
1 tsp ketchup
1 tsp hoisin sauce
1 tsp sherry
1 tsp soy sauce
1⁄2 tsp mushroom soy sauce (or dark soy sauce)
2 tsp sugar (optional)

VEGETABLES

12 1-2” pieces of the following water chestnuts, sliced
sugar snap peas
carrots, sliced
red bell pepper, cubed
asparagus
1⁄4 cup cashews (lightly salted or salt free)

WOK PREP
3 oz vegetable oil
1 tsp garlic, crushed
1 tsp fresh ginger, grated
1⁄8 tsp sambal oelek
1 tsp cornstarch combined with 1 tsp cold water

DIRECTIONS
Blanch fresh vegetables in boiling water for a few minutes or until tender (optional). Strain and set aside. Sprinkle chicken with 1 tsp cornstarch and a pinch of white pepper. Drizzle with 1 tsp soy sauce, mix well and marinate for 15 minutes.

Put all sauce ingredients in a small bowl and whisk until sugar is dissolved. Set aside.

Heat wok to medium-high heat. Add 2 oz vegetable oil to hot wok. Swirl to coat the sides with oil. Add the chicken and stir-fry for 1-2 minutes until cooked. Remove and set aside. Wipe wok clean. Adjust heat to low.

Add 1 tbsp of vegetable oil to wok. Add crushed garlic, grated ginger and sambal. Stir-fry on low heat for 10 seconds–do not burn. Add prepared sauce; increase heat to medium-high. Add cooked chicken and vegetables. Stir-fry for 20 seconds. Add cashews. Add the cornstarch/water mixture. Stir fry for another 10 seconds or until sauce thickens.

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Chicken Curry

1 lb chicken breasts, skinless and boneless
2 tbsp oil
1⁄2 tsp cumin seeds
4 cardamon seeds
1 Thai chili
2 whole cloves
2 onions, medium, finely chopped
3 tomatoes, peeled
1 tsp ginger paste
1 tsp garlic paste
2 tsp soy sauce
11⁄2 tsp garam masala
1 tsp chili powder
1⁄4 tsp pepper
3⁄4 cup water

Remove fat from chicken. Heat oil and brown cumin and cardamon seeds. Add the Thai chili and cloves. Add chopped onion; cook until browned. Add tomatoes, ginger paste, garlic paste and soy sauce. Cook together until the mixture becomes pasty. Add remaining spices and mix well. Add chicken and stir until well coated with the paste. Cook for five to seven minutes, then add water. Cover and cook until tender, about 20 minutes. Remove the chili before serving. Garnish with fresh cilantro and serve over rice.

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General Tsao’s Chicken

Sauce:
1⁄2 cup cornstarch
1⁄4 cup water
11⁄2 tsp garlic, minced
11⁄2 tsp fresh ginger, minced
3⁄4 cup sugar
1⁄4 cup soy sauce
1⁄4 cup white wine vinegar
1⁄2 cup chicken broth
1 tsp MSG

Chicken:
3 lbs chicken breast, boneless, skinless cut into bite sized pieces
1⁄2 cup soy sauce
1 tsp white pepper
1 egg
1 cup cornstarch
1 cup vegetable oil
2 cups green onions, chopped
16 dried chilies

In a large bowl combine cornstarch and water; mix. Add garlic, ginger, sugar, soy sauce and vinegar. Once combined, add chicken broth and MSG; stir until sugar dissolves. Refrigerate until needed.

In a separate bowl, combine chicken, soy sauce and white pepper. Stir in egg. Add cornstarch and stir until chicken is evenly coated. add oil to help separate chicken pieces. Divid chicken into small quantities and deep fry at 350 until crispy. Drain on paper towels.

Place a small amount of oil in wok and heat until wok is hot. Add green onions and dried chilies and stir fry briefly. Remove sauce from refrigerator and stir. Add sauce to wok. Combine with fried chicken and cook until sauce thickens (add cornstarch or water as needed to reach the desired consistency).

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Ginger Caramel Chicken

1 cup brown sugar
1⁄3 cup cold water
1⁄3 cup fish sauce
1⁄2 cup rice vinegar
1 tbsp fresh ginger, grated
5 cloves garlic, crushed
3 pounds chicken thighs, quartered (boneless and skinless)
2 jalapeno peppers, sliced
1 bunch green onions, sliced
1⁄2 cup roasted peanuts, crushed

Combine brown sugar, water, fish sauce, vinegar, ginger and garlic; stir to combine. Heat a large sauté pan over high heat; add about a tablespoon of vegetable oil. Place chicken in pan and add about 1⁄2 cup of the sauce. Cook over high heat and allow the sauce to form a syrup of maple syrup consistency. Brown chicken; add remaining sauce. Simmer for 7 minutes until chicken is tender. Add jalapeno, green onion and peanuts; cook for 2-3 minutes. Serve over rice.

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Green Chicken Curry

Curry Paste:
3 jalapeño chilies, seeds removed and diced
3 Serrano chilies, seeds removed and diced
1 green bell pepper, diced
2 tbsp fresh ginger, chopped
2 tbsp fresh galangal (optional)
6 cloves garlic
1⁄3 cup lemon grass, chopped
2 kaffir lime leaves
1 tsp fresh lime zest
1⁄4 onion, diced
1⁄2 bunch cilantro
2 tsp ground coriander
11⁄2 tsp ground cumin
1⁄4 cup fish sauce
1⁄4 tsp shrimp paste (optional)
1 tbsp sugar

Other Ingredients:
1 can coconut milk
2 zucchini, diced
1 cup sugar snap peas
1 green bell pepper, diced
1⁄2 bunch Thai basil
6 boneless chicken thighs, cut into 1” pieces
1⁄2 cup chicken broth
1 tsp soy sauce
1 tbsp lime juice

In blender, combine chilies, bell pepper, ginger, galangal, garlic, lemon grass, kaffir lime leaves, lime zest, onion, cilantro, ground coriander, ground cumin, fish sauce, shrimp paste and sugar; purée and set aside. In a heavy stock pot on medium-high heat, cook 1 cup of the green curry paste for 5 minutes. Add 1⁄2 of the coconut milk and bring to a boil; stir in chicken and broth and cook for 5 minutes. Add soy sauce and remaining coconut milk; simmer for 2 minutes. Add lime juice, peppers and zucchini; cook for 3 minutes. Add more curry paste if needed. Add peas and basil and serve.

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Lemon Beef Stir Fry

1 tbsp peanut oil
600g beef (or veal) steaks, thinly sliced
2 med brown onions (300g), cut into wedges
1 med red bell pepper (200g), thinly sliced
1 med green bell pepper (200g), thinly sliced
2 tbsp fresh lemon grass, finely chopped
1⁄3 cup cashews
2 tsp lemon zest, grated
1⁄3 cup lemon juice
1⁄3 cup soy sauce
1 clove garlic, crushed

Heat oil in wok; stir fry beef, in batches, until browned. Add onion, bell peppers and lemon grass to wok; stir-fry until vegetables are soft. Stir in nuts; cook 1 minute. Return beef to wok with combined zest, juice, soy sauce and garlic; stir-fry until heated through.

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Massaman Curry

Curry Paste:
3 shallots, sliced
5 cloves garlic
2 red chillies (de-seeded, or leave seeds in for a spicier curry)
1 thumb-size piece galangal (or ginger),
peeled and sliced
2 stalks lemongrass, minced
2 kaffir lime leaves
1 tbsp. ground coriander
1 tbsp. ground cumin
1⁄2 tsp. nutmeg, dried or ground from whole nutmeg
1⁄2 tsp. cinnamon
1⁄4 tsp. ground cloves
1 tsp. ground cardamom
2 tbsp. fish sauce
1 tsp. shrimp paste OR 1 more tbsp. fish sauce

Other Ingredients:
1⁄2 chicken, chopped into pieces
11⁄2 cans coconut milk
handful of fresh cilantro, for garnish

Place paste ingredients in a food processor (or blender) and process well. Tip: you can add some of the coconut milk from “Other Ingredients” at this point to keep the blades moving.  Paste can made days in advance and stored in the refrigerator.

Place paste in a baking dish along with the chicken and the remaining coconut milk. Stir well to combine. Cover and bake at 325 for 1.5 hours, or until chicken is very tender and the curry gravy has reduced to a thick sauce.

Check for salt, adding more fish sauce (instead of salt) if needed. Note: this is a “dry” curry in that it doesn’t have a lot of liquid. But the sauce is so strong in flavor that a little goes a long way!

To serve, portion out the chicken pieces with a little of the curry sauce spooned over. Garnish with fresh coriander and a sprinkling of toasted coconut. Serve with rice.

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Mongolian Lamb

700g lamb filets, sliced thinly
3 cloves garlic, crushed
1⁄4 cup soy sauce
1⁄3 cup sherry
1 tbsp cornstarch
2 tbsp vegetable oil
1 tbsp brown sugar
1 tsp sesame oil
8 green onions, thinly sliced

Combine lamb, garlic, half of the sauce, half of the sherry and the cornstarch in a large bowl; mix well. Heat vegetable oil in wok; stir-fry lamb mixture, in batches, until browned. Return lamb mixture to wok. Add remaining sauce, remaining sherry, sugar and sesame oil; stir-fry until sauce boils and thickens slightly. Remove from heat; stir in onion. Serve on a bed of stir- fried baby bok choy and steamed riced.

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Nasi Goreng

A Huggins Family favorite, Nasi Goreng, or Indonesian-style fried rice is considered to be the national dish of Indonesia.  In the 2011 CNN poll of the world’s 50 most delicious dishes, Nasi Goreng was voted #2!   

1⁄4 cup (60 ml) vegetable oil
1 lg onion, finely chopped
11⁄2 tsp garlic, crushed
1 tsp fresh ginger, minced
3⁄4 tsp turmeric
sambal (oelek or badjak) to taste
11⁄2 tsp salt
1⁄2 tsp black pepper
1 cup (225 g) meat such as chicken, ham, pork or shrimp
1 cup (225 g) diced bell peppers, celery, carrot and peas
3⁄4 cup (175 g) bok choy
3⁄4 cup (175 g) bean sprouts
6-8 cups (+/-1500 g)cooked rice (long-grain)
1⁄4 cup (60 ml) thick coconut milk
2 tbsp tamarind water
1 tbsp ketjap
2-3 eggs, made into an omelet and shredded
6 tbsp friend onion flakes
cilantro

Heat the oil in a large wok. Add onion and garlic and stir fry over high heat. Add ginger, turmeric and sambal; stir fry for 2-3 minutes. Add salt and pepper, followed by meat, diced vegetables and peas. Stir-fry for about 5 minutes, keeping the food constantly moving to prevent it from burning.

Add bok choy and bean sprouts and stir-fry all together for 2-3 minutes. Add rice and stir-fry over high heat.

Add coconut milk, tamarind water and ketjap. Check seasonings and adjust as needed. Plate and garnish with omelet shreds, fried onion flakes and herbs.

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