Asian Food Recipes

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Asian food recipes this food blog features quick and easy asian home cooking especially malaysian home-cooked recipes encapsulating chinese, india, malay, nyonya and thai cuisines. Asian food recipes you can find many asian food recipes in our database at asianfoodgrocer.com also miso soup, shirataki noodles, disposable chopsticks, sushi supplies and any. Easy asian food recipes search results. Asian food channel collection of authentic chinese recipes, easy to cook, microwave chinese recipes explore chinese food by course, ingredients, tips and recipe videos wide varieties.

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Curried Fish Casserole Recipes

INGREDIENTS

Nonstick cooking spray
2	cups thinly sliced bok choy or napa cabbage
1	cup sliced red bell pepper, divided
1/2	cup uncooked quick-cooking brown rice
1/3	cup plus 3 tablespoons water, divided
4	Tilapia or white fish fillets (1/4 pound each)
1/2	teaspoon salt, divided
1	cup fat-free reduced-sodium chicken broth
1	teaspoon curry powder
3/4	teaspoon sugar
1	tablespoon cornstarch
1/4	cup finely chopped green onions (optional)

PREPARATION:

1. Preheat oven to 350°F. Spray 13X9-inch baking dish with cooking spray. Add bok choy, 1/2 cup bell pepper, rice and 1/3 cup water; toss gently to blend.
2. Arrange fillets over vegetables; sprinkle with 1/4 teaspoon salt. Cover with foil; bake 30 minutes or until fish flakes when tested with fork.
3. Meanwhile, combine broth, remaining 1/2 cup bell pepper, curry powder, sugar and remaining 1/4 teaspoon salt in small saucepan. Bring to a boil over medium-high heat. Cook and stir 1 minute.
4. Combine cornstarch and remaining 3 tablespoons water in small bowl; stir until completely dissolved. Add to curry mixture; cook and stir 1 minute, scraping bottom and side of pan to prevent sticking.
5. Serve fish fillets over rice and vegetable mixture. Spoon sauce over top. Garnish with green onions.

Asian Pesto Noodles Recipes

	INGREDIENTS 1 pound large raw shrimp, peeled and deveined Spicy Asian Pesto (recipe) 12 ounces uncooked soba (buckwheat ) noodles PREPARATION: Marinate shrimp in 3/4 cup pesto. Cook soba noodles according to package directions; drain and set aside. Preheat broiler or grill. Place marinated shrimp on metal skewers. (If using wooden skewers, soak skewers in a bowl of water for at least 20 minutes before preparing recipe.) Place skewers under broiler or on grill; cook until shrimp are opaque, about 3 minutes per side. To serve, toss soba noodles with remaining pesto and place on platter. Top with shrimp skewers.

Almond Chicken Cups Recipes

INGREDIENTS

1	tablespoon vegetable oil
1/2	cup chopped red bell pepper
1/2	cup chopped onion
2	cups chopped cooked chicken
2/3	cup sweet-and-sour sauce
1/2	cup chopped almonds
2	tablespoons soy sauce
6	(6- to 7-inch) flour tortillas

PREPARATION:

1. Preheat oven to 400°F. Heat oil in small skillet over medium heat until hot. Add bell pepper and onion. Cook and stir 3 minutes or until crisp-tender.
2. Combine vegetable mixture, chicken, sweet-and-sour sauce, almonds and soy sauce in medium bowl; mix until well blended.
3. Cut each tortilla in half. Place each half in 2-3/4-inch muffin cup. Fill each with about 1/4 cup chicken mixture.
4. Bake 8 to 10 minutes or until tortilla edges are crisp and filling is hot. Remove muffin pan to cooling rack. Let stand 5 minutes before serving.

Braised Cornish Hens Recipes

INGREDIENTS

2	Cornish hens, thawed if frozen (1-1/2 to 1-3/4 pounds each)
1/4	cup soy sauce
2	tablespoons dry sherry
1	teaspoon sugar
2/3	cup plus 1 tablespoon cornstarch, divided
1/4	cup vegetable oil
1	piece fresh ginger (about 1 inch square), peeled and cut into 4 slices
2	cloves garlic, crushed
1	cup chicken broth
1	large yellow onion, coarsely chopped
12	ounces fresh snow peas, trimmed
Yellow squash, zucchini, carrot and red bell pepper crescents for garnish

PREPARATION:

1. Remove neck and giblets from hens; wrap and freeze for another use. Rinse hens and cavities under cold running water; pat dry with paper towels. Cut each hen into quarters, removing backbone and breast bone.
2. To prepare marinade, combine soy sauce, sherry and sugar in large bowl; mix well. Add hen quarters; stir to coat well. Cover and refrigerate 1 hour to marinate, stirring occasionally.
3. Drain hens and reserve marinade. Place 2/3 cup cornstarch in shallow dish or pie plate. Coat hens with cornstarch. Combine remaining 1 tablespoon cornstarch with marinade; mix well.
4. Heat wok over medium-high heat about 1 minute or until hot. Drizzle oil into wok and heat 30 seconds. Add ginger and garlic; cook and stir about 1 minute or until oil is fragrant. Remove and discard ginger and garlic with slotted spoon. Add hens to oil and fry about 10 to 15 minutes or until well browned on all sides, turning occasionally.
5. Add chicken broth and onion to wok; bring to a boil. Cover and reduce heat to low; simmer hens about 20 minutes or until fork-tender, turning occasionally. Move hens up side of wok and add snow peas to bottom of wok. Cover and cook 3 to 5 minutes or until peas are crisp-tender. Stir cornstarch mixture and add to wok. Cook and stir until sauce thickens and boils. Transfer to serving platter. Garnish, if desired. Serve immediately.

Asian Brown Rice and Peanut Salad Toss

INGREDIENTS

1‑1/2	cups water
3/4	cup uncooked brown rice
3	ounces dry-roasted peanuts
1	(8-ounce) can sliced water chestnuts, drained
3	ounces frozen snow peas, thawed and pat dry
1/2	cup chopped red onion
1/2	cup chopped green bell pepper
1/4	cup raisins or dried sweetened cranberries
2	tablespoons cider vinegar
2	tablespoons reduced-sodium soy sauce
2	tablespoons honey
1/4	teaspoon red pepper flakes

PREPARATION:

1. Bring water to boil over high heat in small saucepan. Stir in rice; return to a boil. Reduce heat; simmer, covered, 25 minutes or until rice is tender and liquid is absorbed. Rinse rice with cold water; drain well.
2. Meanwhile, place large skillet over medium-high heat. Add peanuts; cook and stir 3 to 4 minutes or until fragrant and beginning to brown. Transfer to medium bowl. Stir in water chestnuts, snow peas, onion, bell pepper and raisins. Stir in rice.
3. Combine vinegar, honey, soy sauce and pepper flakes in small bowl.
4. Add vinegar mixture to rice mixture; toss to coat.

Aromatic Asian Beef Stew Recipes

INGREDIENTS

4	tablespoons vegetable oil, divided
3	pounds beef for stew, cut into 1-1/4-inch pieces
12	shallots, peeled
2	medium onions, chopped
4	cloves garlic, minced
3	cups water
2	tablespoons sugar
1‑1/2	teaspoons salt
1	teaspoon anise seeds
1/4	teaspoon ground cinnamon
1/4	teaspoon black pepper
2	bay leaves
1	pound white turnips (3 or 4) or 1 icicle radish or Japanese daikon, peeled and cut into wedges
1	pound carrots, cut into 1-1/2-inch chunks
3	(2X1/2-inch) strips lemon peel
1	can (6 ounces) tomato paste
Japanese daikon sprouts tied together with green onion top for garnish

PREPARATION:

1. Heat large wok over medium-high heat until hot. Drizzle 1 tablespoon oil into wok. Add 1/2 of beef; stir-fry 5 minutes or until browned. Remove to large bowl. Repeat with 1 tablespoon oil and remaining beef. Remove beef; set aside.
2. Heat 1 tablespoon oil in wok. Add shallots; stir-fry until browned. Remove to small bowl. Heat remaining 1 tablespoon oil in wok. Add onions and garlic; stir-fry 2 minutes.
3. Return beef and all juices to wok. Add water, sugar and seasonings. Cover; bring to a boil. Reduce heat to low; simmer 1-1/4 hours or until meat is almost tender.
4. Add turnips, carrots, shallots and lemon peel to beef. Cover; cook 30 minutes or until meat is tender, stirring occasionally. Remove and discard bay leaves and lemon peel. Stir tomato paste into stew. Cook and stir until sauce boils and thickens. Transfer to serving bowl. Garnish, if desired.