Tag: Asian

Posted on » by Michael » Theme:

Asian Turkey Meatballs

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meatball2 meatball1

For the Meatballs:

  • 2 tablespoons vegetable oil
  • 3 cups thinly sliced green cabbage (about 1/4 head)
  • Kosher salt
  • 8 ounces shitake mushrooms, stems removed, caps thinly sliced
  • Freshly ground white pepper
  • 2 large eggs plus 1 egg white
  • 1 1/2 pounds ground turkey
  • 4 scallions, minced
  • 3 cloves garlic, minced
  • 1 2 -inch piece ginger, peeled and finely grated (about 1 tablespoon)
  • 3 tablespoons low-sodium soy sauce
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons sugar
  • 2 teaspoons cornstarch

For the sauce:

  • 1/2 cup hoisin sauce
  • 2 teaspoons Sriracha chile sauce
  • 1 teaspoon rice vinegar
  • 1 tablespoon sugar
  • 3 tablespoons sesame seeds
  • 1 head Boston lettuce, leaves separated (I skipped this)

Directions

  1. Make the meatballs: Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the cabbage and season with 1/4 teaspoon salt; cook, stirring occasionally, until softened, about 4 minutes. Transfer the cabbage to a plate to cool.
  2. Wipe out the pan, then add the remaining 1 tablespoon vegetable oil and the mushrooms. Season with 1/4 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until lightly browned, about 5 minutes. Transfer the mushrooms to the plate with the cabbage to cool.
  3. Lightly beat the eggs and egg white in a large bowl. Add the turkey, scallions, garlic, ginger, soy sauce, sesame oil, sugar and cornstarch. Add the cabbage, mushrooms and a few grinds of pepper and mix with your hands until just combined (do not overmix). Dampen your hands and shape the meat mixture into 18 balls (about 2 inches each); arrange on the prepared baking sheet.
  4. Make the sauce: Mix the hoisin sauce, Sriracha, vinegar, sugar and 1 tablespoon water in a bowl; set aside 1/2 cup for serving. Brush the meatballs with the remaining sauce and sprinkle with the sesame seeds. Bake until cooked through, 18 to 22 minutes. Serve in lettuce leaves with the reserved sauce. (I ended up needing most of it for the meatballs)

Recipe Adapted from Food Network Magazine

Posted on » by Dino » Theme:

Bánh Bò Nướng: Vietnamese Honeycomb Cake

Bánh Bò Nướng: Vietnamese Honeycomb Cake

by Gina Planas

Ingredients

  • 200ml (½ can) of coconut milk
  • 1 cup white sugar (I use just a bit less)
  • About ⅓ of a 20mL bottle of Buko Pandan flavoring
  • 2 cups tapioca flour/starch
  • 2 ½ teaspoons of SINGLE ACTING baking powder*
  • 6 eggs

Instructions

  1. In a sauce pan over low heat, add the ½ can of coconut milk and the 1 cup sugar. You’re basically just melting the sugar here so it will only take a few minutes. Turn the heat off then add the Buko Pandan flavoring. I usually put about ⅓ of the small bottle, but it all depends on how much flavoring you want your cake to have. To me, ⅓ – ½ is just perfect.
  2. Let stand for about 10-15 minutes or whenever it totally cooled down.
    Preheat the oven at 350 degrees for about 15 minutes.
  3. In a mixing bowl, whisk the 6 eggs (don’t over beat the eggs).
  4. When the coconut milk/sugar mixture is completely cool, mix this to the beaten eggs along with the 2 cups of tapioca flour + 2 ½ teaspoon of single acting baking powder. Again, don’t over mix. The consistency should be watery.
  5. Pour the batter in a bundt or cake pan (sprayed liberally with cooking spray) and bake for 40-45minutes.**

Gina’s Tips

*Substitution for SINGLE-ACTING Baking Powder :

  • ¾ teaspoon baking soda
  • 1 ¼ teaspoon cream of tartar
  • ¾ teaspoon cornstarch

**I guess this will depend on your oven. I followed instructions in the past to bake it 50-60min and I noticed that the ends end up being way too dry while the inside is moist and chewy. So I started to experiment and lessened baking time, making the entire cake moist and chewy with no dry ends (of course if you prefer the first, you can bake longer so it’s up to your preference).

Posted on » by Michael » Theme:

Sweet and Spicy Asian Wings

(Emeril Lagasse, 2002)

Sweet and Spicy Asian Wings

Note, this make s a lot of sauce. Probably at least 4-5 X more than is needed for the wings. The chicken doesn’t require a lot of sauce since it’s got a really bold flavor.

Prep Time: 25 min
Cook Time: 1 hr 20 min

Ingredients
2 cups orange juice (I used 3 cups of orange pineapple juice instead of orange and pineapple separately)
1 cup pineapple juice
2 tablespoons orange zest
2 tablespoons minced garlic
2 tablespoons minced ginger
2 tablespoons minced green onion
1 tablespoon sesame oil
1/2 cup soy sauce
1/2 cup mirin
1 cup sugar
1 1/2 teaspoons crushed red pepper flakes (I used much less thai bird chili from my garden, gave it a nice kick)

Directions
In a large saute pan set over medium-high heat, place the orange juice, pineapple juice, orange zest, garlic, ginger, green onion, sesame oil, soy sauce, mirin, sugar and red pepper flakes. Bring the pan to a boil and stir occasionally until the sugar is dissolved and the liquid has reduced to a thick syrup, about 18 to 20 minutes.

I let it cool for a bit thend poured some of it into the sauce into the wings. It’s not as thick as I would have liked Next time I might cook it down longer. I did cook it longer than it called for.

Overall I would give this a 7 out of 10. Sauce could have been thicker.