Category Archives: Asian

Indonesian Grilled Pork Tenderloin

May 2, 2013 By in Asian, Pork Tags: , , , , , , , , , , , 3 Comments

 

pork again tp post

Today I am sharing an excellent marinade courtesy of Tide & Thyme.   I’ve adapted the recipe for a quick turn on the grill, either gas or charcoal, and I’ve butterflied the pork tenderloins. This maximizes the surface area to soak in the yummy marinade, and also speeds up the grilling time so that the meat cooks through before the outside burns… which tends to happen when there is any sugar in a marinade.  To prepare the tenderloins, simply trim all visible fat, remove the silverskin (very important) then use a large knife to cut the meat lengthwise, about 1/2 of the way through.  Open the meat up to lay flat and pound  gently  to even it out, either with a meat mallet or just the palm of your hand.  For best flavor, marinate overnight.

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2 pork tenderloins, trimmed and butterflied (see note above)
1/4 cup apricot preserves
2 cloves garlic, minced
1/2 tsp ground coriander
1/4 cup soy sauce
1 tbsp rice wine vinegar
2 Tbsp creamy peanut butter
1 lime, juiced
1/4 cup orange juice
1/2 tsp crushed red pepper flakes
1/2 tsp ground black pepper
2 Tbsp vegetable oil
1 Tbsp fresh cilantro, chopped

 

Combine preserves, garlic, coriander, soy sauce, rice wine vinegar, peanut butter, lime juice, orange juice, crushed red pepper and black pepper in a small bowl. Whisk well to combine, paying attention to break up the peanut butter.  Place pork tenderloins in gallon sized Ziploc bag and pour the marinade on top. Squeeze out the air, and seal, using your hands to squish bag and distribute marinade evenly. Place in refrigerator and let marinade for at least 1 hour, or up to 8 hours.

Preheat grill on high.  Remove pork from marinade and bring the marinade to a boil in a small saucepan, reduce to a simmer and keep warm.  Grill tenderloins on both sides until you have nice golden grill marks then turn the heat down a bit (or move to a cooler spot on the grill if using charcoal) and cook 5-10 minutes until just cooked through.  Brush tenderloins with the reserved marinade (thoroughly heated). Slice and serve with fresh cilantro if desired. Serves 4-6

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Japanese Grilled Chicken Skewers with Scallions

March 15, 2013 By in Asian, Chicken, Lunches and Snacks Tags: , , , , , , , , , , , , , , , 11 Comments

yakitori to post

You can’t go wrong with a grilled skewer of glazed Yakitori chicken.  This is a fairly traditional recipe that everyone loves.  I used to use chicken breasts  simple because they are so much easier to trim…but I’ve finally come to terms with the fact that chicken thighs are really far superior in this dish.

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1 cup lower-sodium chicken broth

3/4 cup soy sauce

1/2 cup mirin (sweet rice wine)

1/4 cup honey

1 tablespoon rice vinegar

1 tablespoon lime juice

2 tablespoons light brown sugar

1 teaspoon toasted sesame oil

1 teaspoon wasabi paste (or more to taste)

6 slices ginger, smashed

4 cloves garlic, smashed

1 1/2 pounds boneless, skinless chicken thighs, trimmed and cut into bite-sized pieces.

2 bunches scallions, cut into 1 -inch pieces.

salt

coarse ground black pepper

In a medium saucepan, combine chicken broth, soy sauce, mirin, honey, rice vinegar, lime juice, sugar, sesame oil, wasabi paste, ginger and garlic.  Bring to a boil then reduce heat and simmer for 10 minutes.

Mix the cornstarch and water until smooth then stir into the hot soy mixture.  Simmer until thickened…another 5 minutes or so.  Remove from heat and strain to remover garlic and ginger.  Reserve 1/2 cup sauce for dipping and the rest will be used to glaze the chicken while grilling.

Thread chicken onto skewers, alternating with scallions.  Brush with oil and season very lightly with salt and pepper.  (if using bamboo skewers, be sure to soak in water for at least 30 minutes before you skewer the chicken)

Over a medium hot grill (charcoal or gas), grill the skewers for 2 minutes on each side and then start basting with the sauce.  Baste and turn the skewers several times to create a thick, glossy surface until cooked through.  The whole grilling process takes about 10 minutes.  Serve with reserved dipping sauce on the side.

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Wagamama Ginger Salad Dressing

March 12, 2013 By in Asian, Lunches and Snacks, Salads, Vegetables Tags: , , , , , , , , , , , 2 Comments

wagamama to post

Yum, yum, yum….I daydream about ways to use this dressing.  It will turn your basic rabbit food into a plate that you can’t put down. Pick up a roasted chicken, shred the meat and toss with a bit of this dressing for an awesome asian chicken salad. (I’m going to try it with Jumbo Lump Crab next!) The possibilities are endless. It will keep for at least 3 days in the refrigerator. Straight out of the Wagamama Cookbook, by Hugo Arnold. Makes 3/4 to 1 cup dressing.

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2 teaspoons finely chopped shallot

1-inch piece of fresh ginger root, peeled and grated

1 small garlic clove, peeled and finely chopped

1 1/2 tablespoons rice vinegar

1 tablespoon tomato ketchup

1 tablespoon water

1/2 cup minus 1 tablespoon vegetable oil

3 tablespoons light soy sauce

Whisk all ingredients together in a small bowl.  Done.

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Vietnamese Pork Stirfry with Garlic, Chilies and Lime

February 9, 2013 By in Asian, Pork Tags: , , , , , , , , , , , , 4 Comments

vietnamese pork to post

Don’t let the lack of a syrupy sauce fool you….this quick stir-fry is bursting with flavor!    Try it over rice or noodles, wrap it up in lettuce leaves or rice paper, or use as a topping for an Asian salad with fresh greens and cucumbers. I love the pork tenderloin here but you can substitute chicken as well.

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3 tablespoons peanut oil

1 pound pork tenderloin, trimmed then cut into fine strips

4 scallions, chopped

4 garlic cloves, minced

1 1/2 inch piece fresh ginger, peeled and finely chopped

2 red or green chilies, seeded and finely chopped

1/2 cup shelled, unsalted peanuts (note: if you only have salted peanuts, just rinse under water to remove the salt.  Fish sauce is quite salty so salted peanuts might overwhelm the dish)

grated rind and juice of 2 limes

2 tablespoons Asian fish sauce

1/2 cup chopped fresh mint leaves

1/2 cups chopped fresh basil leaves

1/2 cup chopped cilantro leaves

 

Heat a wok or heavy pan and add 2 tablespoons of the oil.  Add the pork and sear over high heat until browned. (do not crowd pan…can do in two batches if necessary)  Remove the meat and juices to plate and set aside.

Wipe the work clean and return to the heat.  Pour in the remaining oil and add the onions garlic, ginger and chilies.   When the aromas begin to rise from the pan, add the peanuts and stir-fry for 1 minute.

Return the meat and its juices back to the wok, then stir in the lime rind and juice, followed by the fish sauce.  Add the fresh herbs and serve.

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Sesame Chicken Tenders with Ginger Soy Dipping Sauce

October 18, 2012 By in Asian, Chicken, Lunches and Snacks Tags: , , , , 8 Comments

This recipe just might keep you out of that Chick-fil-A drive thru line for good.  At the very least, you’ll never buy frozen chicken tenders again.  When I ask my family to pitch ideas for dinner, this is what they ask for 8 out of 10 times.  It can also be a wonderful Sesame Chicken Salad when you use the sauce as a dressing…. the chicken stays crunchy and tastes great at room temperature.

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1/4 cup soy sauce

1 tablespoon rice vinegar

1 tablespoon toasted Asian sesame oil

3/4 inch piece fresh ginger, peeled and grated finely

1 teaspoon sugar

1/2 teaspoon crushed red pepper flakes

1 package chicken tenders (about 16)

1/4 cup white sesame seeds

1 1/2 cups panko bread crumbs

salt and pepper

Oil (canola or peanut)

In a small bowl, whisk together first 6 ingredients and set aside.  Place chicken tenders in second small bowl,toss with 2 tablespoons of the soy sauce mixture, and let marinate for 10-15 minutes.  Reserve remaining soy sauce mixture to use as the dipping sauce. On a large plate, mix together sesame seeds and panko bread crumbs and season lightly with salt and pepper.  Coat each chicken tender with the panko mixture, patting gently to help the crumbs adhere.  Set tenders in a single layer on waxed paper until ready to fry.  (this can be done hours in advance…just keep the tenders in a single layer and put in the frig)

Heat about 1/2 inch of oil in large skillet (non stick works well here) over medium high heat.   Test temperature by dropping in a tiny piece of the panko….it should sizzle immediately.  Fry chicken tenders (in batches unless your skillet is enormous) until golden brown on both sides and cooked through.  This will only take 2-3 minutes per side then remove to a wire rack. (This will keep them crunchy.  When you drain things on paper towels, they tend to soak the oil back in and get soggy on the bottom)  You can stick them in a warm oven if you are not quite ready to serve.  Serve hot with reserved soy ginger sauce.

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Minced Chicken Lettuce Wraps

September 8, 2012 By in Asian, Chicken Tags: , , , Leave a comment
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A family favorite.  I like the texture of hand minced chicken much better than that of ground chicken.  It’s very quick and easy to do if you have a good sharp knife.  It is important not to overcook chicken breast meat or it will be dry and tough.  My method of letting the minced chicken sit undisturbed in a single layer until almost cooked through will keep it moist and tender….our home cooktops just don’t get hot enough to stir-fry effectively most of the time.
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4 large boneless, skinless chicken breast halves
1 tablespoon soy sauce
2 tablespoons peanut oil
salt
1 can bamboo shoots, diced
1 can water chestnuts, diced
1/2 cup scallions, sliced
3/4 cup celery, diced
3 tablespoons oyster sauce
2 tablespoons soy sauce
1 teaspoon sugar
1/2  teaspoon red pepper flakes, or more to taste
1 teaspoon cornstarch dissolved in 1 tablespoon water
1 teaspoon toasted sesame oil
1 tablespoon white sesame seeds
salt and pepper to taste
lettuce leaves for wrapping
Sauce:
1/4 cup Hoisin sauce
1 tablespoon soy sauce
1 teaspoon sesame oil
Trim chicken of all visible fat and, using a large knife, slice lengthwise and then crosswise to get 1/4 inch minced pieces.  Season with 1 tablespoon soy sauce, a sprinkle of salt and pepper, and set aside.  Heat 2 tablespoons oil in wok or large skillet until very hot.  Sprinkle the oil with a pinch of salt and add 1/2 of the minced chicken and quickly spread it out to cook evenly.  Let cook undisturbed for about 2-3 minutes or until the the chicken is golden brown on the bottom.  Then toss the minced chicken around a for a few seconds (at which point the chicken will be almost cooked through)  then remove to a platter while you repeat with the remaining chicken.  After the last of the chicken has been cooked and set aside, stir fry the bamboo shoots, water chestnuts, scallions and celery for 2 minutes, adding a bit more oil only if necessary.  Return chicken to the pan. Add the oyster sauce, soy sauce, sugar, red pepper flakes, and cornstarch mixture and cook, tossing constantly, until chicken is cooked through and all ingredients are nicely glazed.  Remove from heat and drizzle with sesame oil and sprinkle with sesame seeds.  Taste and season with salt and black pepper if necessary.   Mix sauce ingredients together in small serving bowl.  Arrange serving platter with lettuce leaves, minced chicken and sauce.
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Minced Chicken in Black Bean Sauce

September 7, 2012 By in Asian, Chicken, Pasta Tags: , , , Leave a comment
This is a super quick stir-fry that I have been making for years.  I know that I got the recipe from a book…a paperback with Asian noodle and rice dishes….but I don’t have it anymore so I can’t give credit.  This is just so easy that I never copied the recipe.  It’s a bold sauce…kind of an Asian chicken spaghetti, if you will.
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2 tablespoons peanut oil
6  boneless, skinless chicken breasts, trimmed of all fat and minced into small pieces
(you can actually buy ground chicken or turkey if you want to make this super easy…I just prefer the texture when I mince the chicken myself)
1 tablespoon minced fresh garlic
3 tablespoons white sesame seeds
1/3 cup Asian black bean sauce
2 tablespoons soy sauce
1/2 teaspoon crushed red pepper flakes
2 teaspoons sesame oil

1 pound spaghetti
1 tablespoon Asian sesame oil
3 scallions, trimmed and chopped

Heat oil in wok or heavy skillet over high heat.  Add chicken in a single layer and sprinkle the minced garlic over the top (you may have to do this in two batches, depending on the size of your pan)  Let cook undisturbed for several minutes until golden brown on one side.  It may be almost cooked through at this point.  Add the sesame seeds.  Using two utensils (I use a metal spatula and a big spoon)  toss the chicken and the sesame seeds around, breaking up the clumps and stir-frying until no longer pink.  Add the black bean sauce, soy sauce and red pepper flakes and stir to combine and heat thoroughly.  Remove from heat, add the 2 teaspoons of sesame oil, and let rest while you make the pasta.

Cook the pasta in lots of salted boiling water until just al dente.  Drain well then toss with the sesame oil.

Reheat chicken if necessary and serve over the spaghetti, sprinkled with the chopped green onions. Serves 6

 

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Mongolian Beef

September 7, 2012 By in Asian, Beef Tags: , , , Leave a comment
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I wish that you could see the Mongolian Beef page in my copy of Chopsticks, Cleaver and Wok, by Jennie Low.  It is splattered, splashed and frayed.  That goes to show just how many times I have turned to this recipe over the years.  I like to use sirloin strip steaks instead of flank steak, which is what is called for in many Asian stir fry recipes.  It’s a bit more expensive, for sure, but I find that I can serve four easily with just two good-sized steaks and it has a wonderful texture when sliced very thinly and cooked quickly over very high heat.
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1 1/2 pounds strip sirloin steak
2 tablespoons oil
2 tablespoons finely chopped garlic
2 green onions, slivered
2 fresh red chili peppers ( or 1/2 teaspoon dried red pepper flakes)
Seasoning:
1 teaspoon salt
2 teaspoons sugar
2 teaspoons thin soy sauce
1 tablespoon oyster sauce
dash of pepper
1 tablespoon white wine (or dry sherry)
1 1/2 tablespoons cornstarch
Sauce:
1/4 cup chicken stock
2 tablespoons hoisin sauce
2 teaspoons catsup
  Cut each steak crosswise into three pieces.  Trim fat from edges and slice across the grain very thinly…almost paper thin.  (a good sharp knife and cold meat will make this easier) Place in a bowl.
Add seasoning ingredients to beef.  Mix well.
Combine sauce ingredients, mix well, and set aside.
Heat wok or heavy skillet and add half of the oil.  Add half of the garlic and stir fry for 10 seconds over high heat.
Add half of the beef, spreading it out quickly, and let it brown nicely on one side undisturbed (about 2 minutes)  Then stir fry for another minute or two until beef is browned on both sides.  Remove to a plate and repeat with the remaining oil, garlic and beef.  (Cooking all of the meat at once will lower the heat in the pan too much causing the meat to simmer. I sometimes have to cook this in many batches when serving a crowd but I just do it ahead of time and reheat it gently at serving time.) Remove second batch of meat to the plate while you briefly stir fry the green onions and red chili pepper for a few seconds then add all of the meat back to the pan.  Add the sauce mixture, mix thoroughly and cook for one minute, stirring.  The sauce should thicken a bit to coat the meat nicely.  Serve with rice.  (serves 4)
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