Hi! I saw in the Freezing food thread you've been working on Asian recipes
of the simpler to make sort. I figured you might like a few of the simple
ones we make all the time. Let me know if you want more or anything in
particular as I have *thousands* of asian recipes in my MM database. I just
picked a few from my own set.

Many of mine are psuedo Japanese, or authentic Japanese (go figure right?).
I'll start with a basic tutorial sort of on the foods there since i don't
know what you are used to making. You can obviously skip down to the
recipes if it's all stuff you know, but others may appreciate it.

Mirin, a rice wine based cooking item. The 'cooking sherry' of Japan. May
use sake (add some sugar) in most cases. In some recipes, sherry will work
but unlike some books insist, it doesnt always work. Sherry has a 'fruity'
portion which mirin/sake do not have.

Dashi, a fish and seaweed broth. Oddly, it doesnt really taste very
'fishy'. Can be made at home but I highly suggest the boxed instant
version. Try it first at the recommended amount as a simple 'bullion' cup
(just add hot water) then see if you like it stronger. Authentic is to make
it stronger than the box says. a 1,000 serving box will reliably make
500-600 servings at a cost of 18$ at my local asian market. You can also
get it in smaller amounts to test out. Hon-Dashi is the name, 1 ts suits 3
cups of broth. I like it deeper.

Daikon, a white large root shaped a bit like a fat carrot but larger.
Actually from the horseradish family but very mild. Similar to a *mild*
American radish type (not the hot ones, the mild ones). Can sub american
milder radishes.

Kangkoon or Kangkong, Asian hollow stemmed spinach. Has long thin leaves
off a center hollow stem. The stems are saved and used in soups. The leaf
part is normally cooked whole even with the center vein. Taste is very much
the same as the broader leafed 'American' market spinach which can always be
substituted at need but for looks, you'd cut it to longish strips.

Bok Choy, a type of cabbage. Small ones at 3-4 inches are very mild.
Larger ones at up to 14 inches have more distinct flavor. In a generic
recipe that just says 'bok choy' you'd be using the 7 inch or so ones.
Usually referred to as a unit such as '3 bok choy' they mean 3 that are
about 7 inches, or 1.5 of them at 14 or so inches. Widely available but you
can sub generally head cabbage, nappa (asian) cabbage, and often brussell
sprouts. Best flavor match mix is often to sub 4 parts head cabbage and 1
part brussel sprouts.

Shoyu, also called soy sauce. Hundreds of variations from the sweet thin
Aloha soy of Hawaii, to the deeper thick brewed one that's so different,
it's called Tamari. Comes also in vegetarian mushroom based versions. My
own preferred brand is Datu Puti from the Philippennes which is a deep but
lower sodium true brew version. Kikkoman BTW is considered cheap stuff in
Japan. If you serve it, it is hidden in a fancy bottle but mostly it's used
only for cooking, not at the table.

Patis, 'fish sauce' but caution note. Fish sauce is a generic term in Asia.
It can mean a sauce made of fish (patis is this) or it could mean 'a sauce
to use with fish' and be made of rice, soy, mushrooms etc. Brand used here
is Tiparos, a lower sodium true version. Use in *small* amounts as this can
be overwhelming to Western taste buds very fast. A 'squizzle' is often in
my recipes. The Tiparos bottle has a small plastic nipple you snip off or
puncture with a pin. A 'squizzzle' is one squeeze of the bottle. About 1/4
ts max. If a recipe says to use 3 TB 'fish sauce' they don't mean patis,
but soy sauce.

Ok, on to a few recipes.

---------- Recipe via Meal-Master (tm) v8.05

Title: Winter Nimono Soup
Categories: Japan, Soups, Xxcarol, Pressure
Yield: 1 Servings

3/4 lb Peeled sliced Daikon
3 tb Rice vinegar
1 1/2 c Dashi
2/3 c Shoyu
1/3 c Sake
1 tb Mirin
Optional, sugar to taste
1/2 lb Carrots, sliced bitesize
1 md Turnip, peeled, sliced
8 Green onion bottoms (not the
Green tops), chopped or
Whole

Best made with a stronger Dashi

Place sliced daikon on platter and pour vinigar ovr it. Let stand about
15
mins, then rinse and pat dry. Add it and rest to a pot and simmer 30 mins
or iuntil the veggies are your preferred level of 'done'.

Daikon is basically japanese radish, and it looks much like a very LARGE
white carrot. Milder tasting than the normal American type so if you cant
find it, use ours but only about 1/2 the amount and cut them in 3 parts
removing top and bottom parts. Mirin is a sugary ricewine like item, and
you can substitute 2 parts sake to 1 part sugar for something so close it
is hard to tell the difference once you heat it and reduce it to 1/2
volume. Light or sweet sherry are also suitable substitutes.

Optional additions: Potatoes, Bamboo shoots, Shiitake (a type of mushroom
and yes, you can use normal ones too), hard cooked eggs (not advised for
you), fishcakes, tofu, asparagus. Depending on what you add and how much,
you have soup or stew.

For a full meal, you would traditionally serve this with rice, a small
slice of fishcake (omit for you until I find one fat-free but the size of
the slice is about that of a single canned sardine and that is a suitable
alternate and is lovely with hot sauce on it and set atop the rice), and
some slices of fresh fruit.

Americans may prefer to serve it with a rice cake, float some rice
crackers
in the soup, and have a green salad at the side.

This meal is high in sodium so those who have been specifically advised to
reduce sodium due to high blood pressure or other reasons, should avoid
it,
but otherwise it is *extremely* heart healthy. The added optional hard
cooked egg would be but one egg, added at the very end of cooking. From:
Carol Shenkenberger Date: 12 Jan 97 Home Cooking *

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---------- Recipe via Meal-Master (tm) v8.05

Title: Xxcarol's Sardine Snack Attack
Categories: Xxcarol, Japan, Seafood, Snacks
Yield: 1 Cup

1 c Dried sardines - niboshi
2 tb Shoyu (soy sauce)
1 tb Sake
1/2 ts Lemon juice

These little fellers are sold all over the place here in Sasebo! This is
the munchie of the pacific when one is tired of rice crackers. Serve them
with beer for a football game and watch'em disappear!

'Toast' the sardines in a good heavy dry skillet for a few seconds then
combine the rest and add it. Cook a few seconds longer until the liquid
is
absorbed then serve.

Note: I actually use Mirin and omit the extra sugar and the lemon.

From the Sasebo Japan kitchen of: xxcarol

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---------- Recipe via Meal-Master (tm) v8.05

Title: Xxcarol's Special Udon Nabe
Categories: Xxcarol, Japan, Soups
Yield: 6 Servings

8 c Dashi or chicken stock
6 tb Soy sauce (shoyu)
1/4 c Sake
2 tb Mirin
12 oz Fresh udon noodles
6 ea Clams, small, cleaned
1 ea Chicken breast, deboned/cut
1/3 lb Scallops (about 8)
3 oz Kamaboko (fish paste/cake)
6 ea Scallions(green onions)
4 ea Large mushrooms, halved
6 ea Medium shrimp

Ok, I'm in Japan! I havent had a chance as of this typing to get the
phone
lines installed just yet, but here's a goodie that's easier to make than
the longish ingredient list looks like.

I live right next to 'Tonoo Market Street' which is just like it sounds. A
street lined with itty bitty fresh produce stores where 1/2 the produce is
along the sidewalk. Kinda like an open-air market. Very neato!

Along that street where I walk my way home, are all these fixings. Yoki,
my
local 'mama-san' who speaks no english (that's ok, I speak no usable
Japanese yet), has taken on this local 'gaijin' (foreigner) and is slowly
with pantomine, showing me something new at her stall each day. I think
most of my Japanese to date, is cooking/food related (grin, suprised?
Naww).

Nabe BTW, means a thickish soup/stew. Udon is a thick noodle, slightly
fatter than linguini and softer with a touch of rubbery consistancy. It's
also called 'alimentary paste' when labeled in english. Normally sold
fresh
or vacumn packed. Occasionally dried.

Kamaboko, or 'fishcake' is a product made from mildish fish scraped from
the bones (paste-like) and formed to a roll (when formed to a roll, it's
Kamaboko and may have added colors and seasonings).

Cook the udon according to directions, and in second pot, simmer stock and
add the meats (shrimp only in last 5 minutes). Add veggies in the last 5
mins or so with the shrimps.

Ruth, Hawaii variation. That scraped 'bonefish' made to a pale tan paste?
Form it into 'fishballs' like you would make small meatballs. Tuck into
soup in last 5 mins.

Total cooking time once both are boiling: 5 mins for Udon, 10 for 'other
pot'. Strain udon from water and add to stock pot then serve.

Goes lovely with toasted pretzel bits (try tossing them with a little
butter and hot chili-pepper then nuking for 60 secs) and also with a
sliced
fresh peach (fill center with a drizzle of honey and cinnimon, nuke 1
minute then add a dollup of whipped cream or try japanese style, with
'miricle whip' salad dressing).

From the kitchen of: xxcarol in japan

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---------- Recipe via Meal-Master (tm) v8.05

Title: Xxcarol's Stuffed Squid #2
Categories: Xxcarol, Seafood, Japan
Yield: 4 Servings

1 lg Squid, about 7 inch body
1 lb Shrimp
1/4 lb Hot sausage
1 ea Head Nappa cabbage
3 ea Bok choy stalks
3 ea Large carrots, grated
1/4 c Grated radish (daikon)
1 c Cooked short/medium rice

More squid landed at my feet and we tried yet another way to make it here
in Japan. This is very close to how many here make it. When Charlotte saw
it, she asked if it 'died because someone stuffed it'. (No dear, not quite
grin).

Clean the squid as normal (many show directions, ask me if you dont have a
set). Chop the veggies and shrimp up then make a filling with them. Heat
a
large oil deepfryer or bake with frequent brushings of sesame oil. To
deepfry, takes about 15 mins. Baking at 350 takes about 25 minutes.

These should best be served cold and in slices, 1 or 2 to a person unless
you are Charlotte in which case you might need more!

For a full meal, add: Udon Nabe, Green Beans blanched with black olives,
and sweet adzuki beans over rice.

From the kitchen of: xxcarol

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---------- Recipe via Meal-Master (tm) v8.05

Title: Xxcarols Fish Balls #1
Categories: Xxcarol, Japan, Seafood
Yield: 8 Servings

2 c Cooked flaked fish (white)
1 c Milk
7 tb Flour
1 ts Salt
1/8 ts Wasabi powder
3 tb Oil
1/2 ts Worstershire sauce
3 ts Grated onion
1 ea Egg
Bread crumbs or Panko

Here's one for the 'Something New Jan 2002 theme' from Japan. It's not
far
off a greek recipe but I learned to make it here. Call these
alternatively
'Japanese Meatballs made with Fish'.

To start, mix the flour, salt, wasabi, and oil in a pan then cook over a
low heat until it's thickened. Remove it from the heat and add the
Worstershire, onion, and flaked pre-cooked (leftover) fish. The fish
traditionally here would be a stronger flavored one but I adapted to
'whitefish' for the masses.

Let this chill in the fridge. Beat the egg with 2 TB water. Shape the
chilled thick mix into balls then roll into balls (about a TS each), then
roll in flour. Dip again in egg wash then in either panko or breadcrumbs.

Cook in a deep fat fryer at 350 degrees until well browned and drain on
paper towels. Serve warm with toothpicks.

Locally, one would add something pickled or sweet (or sweet pickled)
above
it such as: Sweet pickled watermelon rind, Gingered plum bit.

From the kitchen of: xxcarol

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---------- Recipe via Meal-Master (tm) v8.05

Title: Xxcarols Japan 'Rice Soup'
Categories: Xxcarol, Soups, Japan
Yield: 16 Servings

2 qt Chicken stock or dashi
3 c Dry rice, calrose
1/2 c Chopped green onions
1/2 c Chopped bok choy (cabbage)
1/2 c Shrimp meats, deshelled
1/2 c Mussels or clams, deshelled
1/4 c Chopped squid
1/4 c Octopus chopped
1/2 c Shredded carrots
2 oz Shreaded dry nori (seaweed)
1 tb Dry parsley
1 ts Black pepper

I've had this many times here in Japan but cant find the recipe typed up
anyplace. It's very close though to 'congee'. To serve this right, you
need a metal or very thick pottery pot with a lid and several small bowls
to serve it out in to each person. Heat the pot by filling with hot water
from the sink, and place the cover over it.

Place all the ingredients in a soup pot and let boil for 10 mins, then
serve in the preheated dinner pot.

Add raw eggs to the dinner pot and let them cook in the liquid as you
serve
dinner. How many is up to you, but 6 would be normal for a 12 person
dish.
As this is made to be served 8 people at a time, you'd add 4 and next
meal,
another 4.

The meats are all pretty much precooked and all veggies are fine chopped
or
shredded. The squid can be all just the left over tentacles and that is
actually perfect for using them up. If you do not have octopus, use more
squid. The reverse also works.

Excellent place for any leftover seafood type as long as it is deboned
first. Little balls of Kamaboko (fish paste) work really well here. The
key is lots of different things, not too much of any one.

Optional additions run into the hundreds but these are good ones: Tofu in
small cubes, mild white cheese added at the serving time (small chunks
that
melt in the almost boiling serving dish as the raw eggs cook), chili
powder
of choice at the serving table, edamame (soy beans, fresh), spinich.

Serving suggestions: With hard crusty bread, hot tea, and fresh
cucumbers.

From the Japan kitchen of: xxcarol 23May2005

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---------- Recipe via Meal-Master (tm) v8.05

Title: Xxcarol's simply kangkoon
Categories: Xxcarol, Vegetables, Japan
Yield: 2 Servings

1 lb Fresh kangkoon
2 c Chicken broth
2 ea Sqizzels Patis (Tiparos)
1/2 tb Spiced Vinegar
2 ea Whole peeled garlic cloves

This is a very time honoured way to fast make a side dish in a place where
normal dinner has at least 5 items. You cant after all, spend 30 mins on
each of them or your family would starve!

One thing folks in the orient do, is 'spice' the boiling water for veggies
and there's an easy way to do this repeated here. It really does make a
difference so try it if you have not. The simplist version will take a
mere 2 mins.

Take 2 cups of chicken broth or mild dashi or if neither is handy, can use
2 cups water and 2 chicken bullion cubes and place in pot. Add the rest
and
simmer for at least 5 mins. Can be simmered longer with no ill effect or
just turn the heat off and place the pot to the side in the hot broth so
you can use the burner for something else like a japanese housewife would
do. She'd use 'kangkoon' which is a spinach type tasting item not enough
different from other types to be notable this time. Use the leaves and not
the hollow stems. (save the stems for a soup).
American fusion addition:
Add a dab of butter to the serving.

From the Sasebo Japan kitchen of: xxcarol 8JUL2006

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---------- Recipe via Meal-Master (tm) v8.05

Title: Xxcarol's oysters in 5 mins
Categories: Xxcarol, Japan
Yield: 4 Servings

1/2 lb Oyster meats
1/8 c Datu Puti brand soy sauce
1 tb Suukim maasim spiced vinigar
3 tb Olive oil

Wanna fast treat suitable for the gods? This is it. Heat the olive oil
and dump in the mussel meats. While heating, mix the soy and vinigar
being
sure to shake the vinigar up so you get some of the sediment in there.

Cook til the mussels are hot all though but before any visible cooking
signs (browning) are seen and place on place with the sauce at the side.
Set a set of chopsticks per diner and enjoy!

This from a recipe from a lady at Tonoo market, local favorite food though
she uses sesame oil and said as an optional addition, she'd add a little
miso (pinky nail sized bit of paste).

From the Sasebo Japan kitchen of: xxcarol 10JUL2006

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---------- Recipe via Meal-Master (tm) v8.05

Title: Sashimi Delight - Aku/ahi
Categories: Seafood, Xxcarol, Main dish
Yield: 4 Servings

1 lb Aku or Ahi (Tuna)
1/2 c Worstershire sauce (brown)
1/2 c Shoyu (soy sauce)
1/4 ts Wasabi powder

Now this is a simple and delicious mainstay in my home. What you need is
really *fresh* fish. To tell if it is fresh enough, sniff it and if it
smells more than faintly fishy, its too old for this dish. Make blackened
fish of it in that case.

What to do? Chop up that fish pretty and bite sized. Its also called
Yellowfin or skipjack tuna. Keep it in an airtight container until just
before serving, then add the sauce in dipping bowls to the side of the
fish.

Goes perfectly with short or medium grain 'sticky rice' (regular rice made
to not be fluffy, but stick together so easier eaten with chopsticks) and
plain vegatibles such as green beans, Bok Choy cabbage, or sliced fresh
cucumber pieces. Add a few rice crackers and all is set.

For dessert, consider slices of pear or fresh peach.

Nutritional notes: High in sodium due to the sauces, but low in fat and
calories. Suitable for diabetics.

From the kitchen of: xxcarol

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---------- Recipe via Meal-Master (tm) v8.05

Title: Xxcarol's 3C Soup
Categories: Xxcarol, Crockpot, Chicken
Yield: 8 Servings

2 lb Leftover chicken- boneless
1 cn Cream of chicken soup
1 cn Water
1 c Coconut milk
3 ea Bell peppers- multi-colors
2 tb Curry powder
1 tb Calamansi powder

3C soup? Calamansi Chicken Coconut! Now this isnt your usual mix but it
is one that is a fusion of cultures! Based on the tastes of foods I've
had as I have traveled the world. I took it from mostly a Thai chicken
curry soup but mixed with a middle-eastern use of Kaffir Lime translated
to
calamansi as I dont have lemon grass as a stock in my kitchen. If you can
twist your mind to a use of Calamansi in place of lemon-grass, you got
this
one down pat ;-)

I've used so little water, that this will be more of a stew, but add
more
water or chicken broth to make a true soup. About 3 cups chicken broth
would work to make a true soup.

Take leftover cooked chicken off a carcass, to about 2 lbs but can be less
and you can use uncooked chicken (I'd skin it) such as 2 lbs of chicken
thighs. Toss that in the crockpot, and add the rest. Stir it up and let
it go on 'low' setting for 4-6 hours. Adjust seasonings of Calamansi and
Curry as you go along.

Calamansi powder is a Filipeno market item and the powder is also used to
make a kool-aide like drink when you add sugar to it.

From the Japan kitchen of: xxcarol 4APR2005

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---------- Recipe via Meal-Master (tm) v8.05

Title: Xxcarol's Kiddie Kimchi
Categories: Xxcarol, Vegetables
Yield: 8 Servings

1 ea Head of Nappa cabbage
2 ea Head Bok Choy cabbage
1/2 ea Daikon (2 cups)
3 tb Salt
1 qt Water
1/3 c Vinegared Hot Pepper Paste
1/2 tb Red chile powder

Yup, she's up to something again! Kid's version of Kimchi? Ya gotta be
kidding! Kids won't get within a country mile of that stuff!

Ok, to start with, this isnt all that hot. The trick is the vinegared
Chile paste. It's from Korea, doesnt taste like Vinegar and is almost a
hot-n-sweet BBQ sauce. Even kids in a chile-wuss family can handle this
one straight. Add the red chile powder (I use a Japanese version) to
taste. Nappa cabbage is otherwise known as 'Asian' cabbage but you can
sub
in other types for it and the bok choy if you need to where you are.
Daikon
is a large white root that is related to the radish but mild in flavor.
Omit if you can not find it.

Kimchi isnt a super 'fast' thing as it has to cure on the counter for at
least 12 hours. Chop the veggies all up small (I made matchsticks of the
daikon) then add to water and the salt. Yes, it's alot of salt. Set this
on the counter in a plastic container and just turn the mix over or shake
it up when you think about it. Depending on how crisp you want it, let
this sit from 12-36 hours (longer, less crisp).

When it's your desired crispness, up-end the container into a collander
and
rinse with fresh water then put it back in the container and add the rest
of the ingredients.

Optional additions: MILD chiles (it's a kids dish!), whole baby carrots,
waterchestnuts.

Serving suggestions: With sliced mango at the side. This is in itself a
side dish and makes a nice topper for rice or glass noodles.

From the kitchen of: xxcarol, Sasebo Japan, 1AUG2004

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