Asian Foods

[leechlake]

We need someone to post some asian recipes on here.  Like egg rolls, spring rolls that kind of stuff.  Whenever I've attempted to make anything but fried rice or stir fry it is rarely close to as good as the average asian joint.  As much as we try you can't smoke, fry, or grind everything.  Let's broaden our horizons.

[RebelSS]

Have ya seen MY fried rice recipe????    

[Coffee118]

Thanks, I agree with you, other than sir fry I can't get anywhere close either, I've tried general tso, cashew and orange chicken and others and it's a let down because it taste nothing like take out. I also could use major help with this

[leechlake]

I can make cashew chicken.  Key is making a corn starch thick goop to "marinade" the chicken in and then fry it.  Actually I can make Egg Foo Young too and it's really easy.  I'm going to work on this and look forward to more info from you guys.

Reb- my dad made "banana cream pie" in the Fall.  Graham cracker crust, cut up one banana, and pour jello pudding on top.  We need more effort than "doctored" Del a Roni for authentic chow.  This used to be the cooking forum for heaven's sake.  The moderators have really let some of you lead this thing astray.  Focus men!!!

 

 

Edited March 27, 2016 by leechlake

[lovebigbluegills]

RH has got some dandy Asian recipes on his page that look fantastic. I've been meaning to try some stuff from his page, but haven't gotten around to it yet. I just need to pick a day and do it.

[Jim Almquist]

One of my favorites that has been adapted for my taste:

 

Koran BBQ Beef

Indredients:

4 lb ball tip steak or for that matter any steak of your choosing
2/3 cup green onions , thinly sliced
1/2 cup soy sauce
1/2 cup water
1/4 cup dark roasted sesame oil
2 1/2 Tbl brown sugar packed
1 1/2 Tbl sesame seeds , toasted and crushed
1 small head of garlic crushed 
2 Tbl of ginger , grated
1 Tbl ground red pepper
1/8 Tsp of fresh ground Szechuan pepper corns ( I use black pepper)

Cut beef into 3/8 to 1/2 inch strips and take all of the above indgredients and put in a bowl or I like to use a 1 gallon ziplock and add meat and let it marinate for at least 6 hours and up to 24 ( I like 24 hours) and be sure to turn it or mix it it up occasionally.
Preheat gas grill to medium or have your charcoal ready to cook on. Remove ribs from marinate; reserve marinate.
Place strips on grill so that they don't fall through and top with marinate and cook for 5 to 6 minutes and flip and spoon on more marinate on all the strips. 

I like to keep the strips tight together with wooden skewers so the marinate is easier to apply.

Cook 2 to 3 cups of brown rice and tear some romaine lettuce leaves. Take a leaf and add some brown rice and then some strips and eat it like a taco.

[delcecchi]

I'm focused.  Stayed home for Easter, went to church, now have steak in the sous vide,

Figured out I could put  the wife's steak in at 142 and after it was done, put mine in at 132..  Then sear them both, and we are there. 

Some left over yukon golds chopped up, some peas and some butter and I have a side. 

It is really gloomy.... 

I have several asian cookbooks as ebooks, if folks are interested in them. 

[RebelSS]

 

52 minutes ago, leechlake said:

I can make cashew chicken.  Key is making a corn starch thick goop to "marinade" the chicken in and then fry it.  Actually I can make Egg Foo Young too and it's really easy.  I'm going to work on this and look forward to more info from you guys.

Reb- my dad made "banana cream pie" in the Fall.  Graham cracker crust, cut up one banana, and pour jello pudding on top.  We need more effort than "doctored" Del a Roni for authentic chow.  This used to be the cooking forum for heaven's sake.  The moderators have really let some of you lead this thing astray.  Focus men!!!

 

 

 

Well!!!  The gall!!  Yer flamed-out inferno steaks and chops were OK for the rest of us, now we have to be Mr. Won Ton Feng Shui!   You'll see effort from me, Mr persnickety thread diverter!!!!!!!!!  **ZZZTT** "Hey, where's my post?!!"  

Bring it on, guys!!!!!!!!!!!!!      I'm gonna go make some Del-a-roni for tomorrow.

[bobberineyes]

We've dabbled with making wantons,  which are tasty but a pain to make. Spring rolls are easy and tasty, but haven't tried egg rolls yet. I believe the only reason we eat this stuff is for the laughter of using chop sticks. Other than that I'll take a burger on the grill any day grasshoppa. 

[RebelSS]

I always figger that's what we have Asian friends with restaurants for.....they make it better than we ever can.  Plus, they always know what we want when we walk in the door.  And they give us extras for free. 

[leechlake]

once I buy some MSG I will be making food better tasting than them.

Remember the Seinfeld when Kramer asked for "extra MSG" when they were ordering Chinese food? another classic Kramer line.

[delcecchi]

1 hour ago, RebelSS said:

     I'm gonna go make some Del-a-roni for tomorrow.

If you like salt and chemicals, eat up. 

2 hours ago, leechlake said:

We need someone to post some asian recipes on here.  Like egg rolls, spring rolls that kind of stuff.  Whenever I've attempted to make anything but fried rice or stir fry it is rarely close to as good as the average asian joint.  As much as we try you can't smoke, fry, or grind everything.  Let's broaden our horizons.

My totally fave asian thing is those vietnamese  "spring rolls"  that are not fried and have the rice paper, with a filling of rice noodles, shrimp, cilantro, and veggies....  Too bad the place that sells them is on the other side of town..

[leechlake]

Del- those are easy and I've made those and yes they are awesome.  You just need the "papers" or whatever they are called.  Key is the peanut sauce.  Actually good for you too.  

[RebelSS]

18 minutes ago, delcecchi said:

If you like salt and chemicals, eat up. 

My totally fave asian thing is those vietnamese  "spring rolls"  that are not fried and have the rice paper, with a filling of rice noodles, shrimp, cilantro, and veggies....  Too bad the place that sells them is on the other side of town..

 

Ya, I do . Salt, chemicals, GMO's, fat, smoke, charcoal, sugar, booze, wild woman, fist fights, big-azz guns, fast cars, 650 HP alcohol fuelies. offshore 1000 HP racing boats, weenies, beanies, and biting  the Guzano in the bottom of a bottle of mescal. Makes for a fun day. I've done all.

[bobberineyes]

Yep ezpz del, our spring rolls last time had the veggies and smoked salmon strips...mmmm. Say does sushi fall in this category,  Cuz eating this off them neked  women make for a fine dine as well. 

[RebelSS]

Lets talk properly here as LL requested,  Goi Cuan is Summer Roll in Vietnamese; as served at one the best Vietnamese places in CAWchester, my friend Chau's restaurant. These are actual pics of her Goi Cuan. No MSG or salt for you Del-maniacs.  Let's get on track here. Chop chop.

[bobberineyes]

That does look good reb, throw in some Wasabi and I'm on my way.

[reinhard1]

Here is what we had today for Easter at my daughters house.  Kalbi!!!  Flanken style cut short ribs marinaded in my Kalbi marinade.  If you ever get a chance to make this you will make it often.  One word on rice for stir fry.  Get good rice.  When you make it for stir fry, make it a day ahead of time so it has a chance to get rid of excess moisture while it stay's in the fridge overnight.   This is what gives it the texture that you get when you eat at a Asian resturant.  good luck.

 

Flanken style beef ribs are thin cut from the beef plate.  After marinating they don't take long on the grill.

 

 

We put the ribs that were done on the top rack and then transferred them to a pan and brought them in the house to put them in a couple of crock pots to keep warm.

 

 

This was my plate.  Kalbi, my fresh cucumber kimchi, rice, and even a American side of Brussle sprouts with bacon.  Great stuff.

[Dotch]

I like to meld elements of the Asian spices into the cuisine here, although my trend is more Indian (curry powder), cumin (introduced to our family courtesy of a Nepalese exchange student back in 1962), ginger (not Mary Ann) soy, pineapple and whatever else happens to trip my trigger when making glazes, marinades, etc. Still looking for the fresh ground ginger root, yogurt and garlic recipe we used to make shish kabobs in college. From what I recall of the recipe, it was likely of middle eastern origin. Ginger originated in SE Asia though. Since we are the world's melting pot after all, it only seems fitting to substitute lamb of Scottish origin for Asian dog or cat.  

 

[RebelSS]

 

14 hours ago, bobberineyes said:

That does look good reb, throw in some Wasabi and I'm on my way.

I actually don't like those! But her crab rangoon, egg rolls, and Pho Chau are to die for. So are the spicy chicken wings.  My friend loves her pad thai...but she's big on noodles; I'm not. 

 

Boy, that looks GREAT, RH......

[leechlake]

RH...I mean dad.   You've outdone yourself again.  I love that spicy pepper sauce and we've been out for about a month.  I'm heading tomorrow and our pantry is going to be stocked with asian items.  If we throw out the oldest kid our average height around here is 5'3" about so we fit in just fine height wise.  

Since some asian cultures can't say "L" you guys can call me RR for now on.  

Edited March 28, 2016 by leechlake

[RebelSS]

Well, RR, lets get some good Asian recipes going here, before you decide that we need to start in on Polynesian style dinners, sending us out for banana leaves, coconuts, and tiki torches....

I've got the proper music playing in the background, so you can rock while you wok.

 

 

[reinhard1]

Well some ingredients you have to get at a Asian Market.  I go to one here called Seoul Foods.  It's Korean but has everything needed for authentic Asian recipes.  For example this dish that I had last week.  I call it simply Hot Chicken.  Very easy to make.  Rice, Hot Bean Paste [must get at asian market] and green onions along with chicken.  I've got several folks addicted to this meal.  Got the step by steps on my Recipe page.  It is spicy and I always have homemade kimchi on the side with it.  good luck.

 

[Dotch]

Careful Reb. You'll trigger one of LL's chick fantasies. They grow a lot of rice in the orient, the main ingredient in Kellogg's Rice Krispies.  

[RebelSS]

41 minutes ago, Dotch said:

Careful Reb. You'll trigger one of LL's chick fantasies. They grow a lot of rice in the orient, the main ingredient in Kellogg's Rice Krispies.  

Hoo boy, thanks for the head's up, Dotch. I'll bet the Hawaiian vacation pics are already being photoshopped. 

Hey, where's Del? I'm back from grocery shopping...couldn't find any new sauces, so I'm gonna open that saucy racha stuff right now and try it. Be back with the results in a minute......

Hoo boy....that stuff fairly bitey! Too much garlic for me....gonna mix a bit of BBQ sauce in with it, I think. Maybe a touch of teriyaki...hmmm....hold on Del, I'm not done with it yet.