What is your favorite asian recipe??
New here and just trying to get some new items to try.

thanks; finalchaptter

"finalchaptter" > wrote in message
om...
> What is your favorite asian recipe??
> New here and just trying to get some new items to try.
>
> thanks; finalchaptter

Well I don't have a recipe(sorry), but my new favorite asian food is
Pho(vietnamese beef noodle soup). I eat it almost every day, and still
can't get enough.

finalchaptter wrote:
>
> What is your favorite asian recipe??
> New here and just trying to get some new items to try.
>
> thanks; finalchaptter

It is impossible to have a favourite Asian dish. How can anyone choose
among these dishes done to perfection.

Sweet and sour pork with fresh pineapple, cashew nut chicken, tomato
beef, ginger beef hot pot with green onions, chicken chow mein, egg foo
yung, pad thai with fresh lemon grass and fresh lime, Tempura, Japanese
breaded pork, Hot and sour soup. Add to that all the Malasian dishes,
vietman dishes.

The sadest part of Asian food is that you can go to a restaurant and
order 4 or 5 dishes and enjoy them all in an hour. At home when you
make these dishes, they take so much work, espcially prep time that it
is extremely difficult to prepare 3 dishes let aone 6 of these dishes in
one hour.

> finalchaptter wrote:
> >
> > What is your favorite asian recipe??
> > New here and just trying to get some new items to try.

I assume you mean "oriental".
Good sesame noodles with a spicy, peanutty sauce and plenty of juilenned
cucks and carrots, topped with raw mung bean sprouts and white rings of
scallions and a drizzle of soy sauce over the top.
If you include the Indian subcontinent, then a really good rajma, slow
cooked in a clay pot, with a good drizzle to spicy tarka over the top
and some sprigs of cilantro.
blacksalt

Singapore Noodles. I don't do the dish often, cuz it's labor intensive.
That's why it's my favorite. Here's my recipe, adapted and tweaked
from a number of sources.

SINGAPORE NOODLES

Ingredients
1 lb. dried rice noodle (aka rice sticks or rice vermicelli)
2-3 eggs
1 lb. boneless pork cutlets or pork chops or 2 skinless
chicken breasts
1 lb. shrimp
1 red bell pepper
2-3 jalapeno peppers (or more if you like it real hot)
1/2 lb. green beans
2 green onion stalks
6 or more sprigs of cilentro

Marinade
1-2 egg whites
1 tsp. salt
2-3 tsps. corn starch
1/2 tsp. sesame oil

Sauce
2 tbsps. curry paste
1-2 cloves of garlic chopped fine
2 tsp. sugar
2 tbsps. light soy sauce
1/2 cup chicken stock

Soak noodles. Place them them in a large bowl and cover with boiling
water. Soak for about 10-15 minutes until softened. (Don't oversoak the
noodles; they'll turn mushy.) Drain in a colander, rinse under cold
running water to stop the cooking and set aside.

Make scrambled eggs. Beat the 2-3 eggs with a teaspoon or two of
water, a dash of salt and fry in a little oil. Set aside.

Prepare marinade. Combine lightly beaten egg whites with, salt, corn
starch and sesame oil. Put half in one bowl and half in another. One
bowl will be for the shrimp, and the other for the pork.

Prepare vegetables and meats. Shell and clean shrimp. Place shrimp
in one of the bowls of marinade. Cut pork or chicken into pencil-thick
strips. Place pork or chicken in the other bowl of marinade. Chop
green onions. Slice red bell pepper into julienne strips. Halve the
jalapenos lengthwise, remove the membrane and seeds and slice diagonally
into thin slices. (Don't touch your face or eyes while handling
jalapenos!!). Slice green beans diagonally. Set aside.

Prepare sauce. Mix the 2 teaspoons of sugar, 2 tablespoons of soy
sauce and chicken stock in a measuring cup. Heat
two tablespoons of oil in a pan. Throw in curry paste and garlic.
Stir fry briefly until aroma is released. (Don't burn the garlic,
which will make it taste bitter and acrid.) Then pour in the soy
sauce-stock mixture and heat. Set aside.

Cook meats and vegetables. Heat a wok until it is very HOT. Pour in
about 3 tablespoons of oil and heat. Throw in pork or chicken and
chopped onions into the wok and stir fry until cooked. This should take
about a minute or two. Throw in shrimp and stir fry until pink.

Remove the shrimp and chicken or pork from the wok and set
aside. Pour a little more oil into the wok and stir fry the
vegetables, briefly. Remove the vegetables from the wok and
combine with the shrimp and meats in a bowl and set aside.

Heat the noodles. Wipe the wok, reheat and pour in another 3 tablespoons or
so of oil. Place noodles into the wok tossing and turning them with
two spatulas or chopsticks until they are evenly cooked. This should
take about 2-3 minutes.

Assemble the finished dish. Pour the soy sauce-chicken stock mixture
on the noodles in the wok and toss and turn the noodles until evenly
covered with sauce. Mix in half of the cooked meats, vegetables and
scrambled eggs with the noodles and place in a large serving bowl or
platter. Arrange the rest of the meats, vegetables and eggs on top of
the noodles. Chop the cilentro and sprinkle on top of the dish.

Serve with lime wedges.
This recipe serves six.








finalchaptter wrote:
> What is your favorite asian recipe??
> New here and just trying to get some new items to try.
>
> thanks; finalchaptter