Tagged: asian

Appetizers / chicken / Photo Gallery

Asian Chicken Salad

asian chicken saladA perfect summer lunch!

Asian Chicken Salad

Ingredients:

2 cups cooked chicken (cut into cubes)

6 cups Spring salad mix or any favorite salad mix

1 cup fresh bean sprouts (rinse and drain)

1/2 small red onion (sliced into thin strips)

1 cup grapes

1 carrot (sliced into thin strips)

1/2 cup peanuts

1 tablespoon sesame seeds

Asian Dressing:

1/4 cup soy sauce

1 tablespoon brown sugar

1 tablespoon rice vinegar

1 tablespoon orange juice

1 teaspoon sesame oil

1/2 teaspoon sesame seeds

1 clove garlic (finely minced)

1/4 teaspoon crushed red pepper flakes or a dash of hot sauce (optional)

 

 

Appetizers / asian foods / Photo Gallery

Crunchy Baked, Fried and Air Fried Egg Rolls


You’ll love these egg rolls because they’re lite and easy to prepare. You can enjoy them any day of the week and no take out needed! Whenever I make these egg rolls I also make my easy Won Ton soup! Here’s the recipe.

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Ingredients:

1 package of egg rolls wrappers

1 pound of ground pork (I used turkey for lower calories)

1 small yellow onion (thinly sliced and chopped)

1 shredded carrot

2 cloves garlic (minced)

1 large head of napa or bok choy cabbage (Chiffonade into strips)

8 oz of fresh bean sprouts

3 tablespoons soy sauce

1 teaspoon sesame oil

1 teaspoon salt

1/4 teaspoon black pepper

1 egg (beaten)

2 tablespoons of oil (for sauteing)

Cooking Spray

1 tablespoon olive oil

Sweet and Sour sauce for dipping

Preparation:

Heat the vegetable oil in large wok or saute pan.  When the oil is hot add the pork. Season with salt and pepper and fry for a few minutes. Add the onions and garlic and cook for a few minutes longer until the pork is cooked.

Add the cabbage, carrots and sprouts and cook for 1 minute stirring once in a while. Add the soy sauce and sesame oil. Taste the filling and add more salt and pepper, or soy sauce if desired. Stir well remove from the heat and cool completely. Drain off any excess liquid.

egg rolls

Baking:

Preheat oven at 350 degrees F. Place 2 – 3 tablespoons of the filing in center of the wrapper and fold in the ends toward the center. Spread a little of the egg wash around the edges. Fold in sides and roll like a jelly roll. Repeat.

Coat a baking pan with cooking spray and place the rolls evenly in pan. Brush tops of the egg rolls with olive oil and cooking spray. Cook for about 12-15 minutes or until golden brown.

You may need to turn the egg rolls over to get all side crispy but this is optional. Note: You can also fry them in hot oil until golden.

Serve with soy sauce and sweet and sour sauce.

Frying:

Fry in oil for about 5-8 minutes until very golden crispy. Place on paper towels to absorb any grease.

Air Frying:

Spray prepared egg rolls with cooking spray on both sides. Cook at 400 degrees for about 8-10 minutes turning them over half way into cooking process.

chicken / Main Dish / Photo Gallery / rice

Sweet & Spicy Orange Chicken

Tired of the same old chicken recipes?  Try this Sweet & Spicy Orange Chicken. It’s easy to make and it tastes exactly like your favorite take out version. The marinade smells amazing from the scent of the fresh orange and ginger.
My family loves Chinese take out so this was a big hit last night. Enjoy!

Ingredients for Chicken:

2 pounds of skinless boneless chicken breast (cut into 1 inch cubes

1 and 1/2 cup corn starch

2 eggs beaten with 2 tablespoons of water

Vegetable oil for frying

Sesame seeds

Chopped Scallions

Ingredients for Marinade:

1 large orange

zest of 1 large orange

1/2 chicken bouillon cube

1 cup of warm water

1/2 cup  sugar

1/2 cup white vinegar

1/2 cup soy sauce

2 cloves garlic (finely minced)

1 tablespoon fresh ginger (finely minced)

1 teaspoon of Sriracha hot sauce or more to taste

1 or 2 tablespoons of corn starch

I used fresh squeezed orange juice which gave the sauce a fresh taste.

Instructions:

Place all of the marinade ingredients in a large bowl and mix well to incorporate all the flavors. Place the chicken in a ziploc plastic bag and add 1/2 of the marinade.

Let the chicken marinade for at least 30 minutes shaking the bag once in a while.

Place the eggs in a large bowl and beat with 2 tablespoons of water. Place the corn starch in a large bowl.

Remove the chicken from the marinade, shaking off any excess. Discard the marinade. Add the chicken to the eggs and mix well to coat.

Remove about 10 pieces of the chicken at a time while shaking off excess egg and place in the corn starch. Toss each piece of chicken with the corn starch coating it well.

Place the coated chicken onto a plate. Heat the oil in a large wok, or skillet on high heat. Shake off excess corn starch from each piece of chicken and begin frying in batches of about 10 pieces of chicken. Cook for about 2 minutes until each piece is golden brown. Drain on paper towels.

Meanwhile, heat the remaining marinade with 1 tablespoon of cornstarch and cook for a few minutes to thicken. Add more water if you find it too thick.

Taste and add more hot Sriracha sauce if you like it spicier.

Discard the oil and place the chicken back into the skillet on low heat. Drizzle the warm sauce over the cooked chicken.

Sprinkle with sesame seeds and sliced scallions.

Serve over rice. Enjoy!

Appetizers / Main Dish / Photo Gallery / Recipes

Asian Sweet & Spicy Chicken

Asian Sweet & Spicy Chicken is amazing! You simply let the chicken marinate for a couple of hours or overnight, bake and cover it with the yummy sweet & spicy sauce!

This is the kind of recipe that you experiment with to your own taste. Some people like these really spicy and some like them sweet like Teriyaki sauce.

I served it with Portuguese Rice and grilled Asparagus! It was a big hit! Try it and Enjoy!

Ingredients:

4 pounds of chicken drumsticks and thighs or wings

1 cup of soy sauce

1/2 cup of red wine vinegar

1/4 cup of brown sugar

3 tablespoons of olive oil

6 cloves of garlic (minced)

2 tablespoons of fresh ginger (minced)

2 scallions (sliced)

1/4 teaspoon of black pepper

1 tablespoon of crushed red pepper flakes

1 teaspoon of piri piri sauce

1 tablespoon Corn starch

Instructions:

Place the chicken in a large bowl. In a separate small bowl mix all of the remaining ingredients except cornstarch until very well incorporated.

Pour the sauce over the chicken and let it marinate for at least 2 hours or overnight in the refrigerator.

Heat oven to 400. Remove the chicken from the bowl and place in a very well greased flat tray. Reserve the marinade. Cook for 1 hour turning over once.

Cook the leftover marinade in a small pan on low heat for at least 10 minutes to reduce and cook. Taste and add more soy sauce and red pepper flakes if you like it spicier.

Note:

To create thicker sauce simply add the corn starch mixed with a little water to the sauce and let it reduce and thicken. You can also make this sweeter by adding a little honey or more brown sugar. The longer it cooks, the thicker it will get.

Asparagus is easy to cook in just a few minutes right in your skillet. Just add 1 – 2 tablespoons of olive oil, depending on how much asparagus you have. Add salt and pepper and cook on low – medium heat.

Cover the pan, and toss the asparagus gently as it cooks for about 5 minutes. Add a little more olive oil if needed.

Turn off the heat and leave it covered. It will continue to cook and keep warm.

Appetizers / Holiday Recipes / Main Dish / Photo Gallery / Recipes / Side Dish

Tia Maria’s Shrimp & Pork Dumplings

Shrimp & Pork Dumplings!

This is an easy recipe for all your parties! You will never order dumplings out again once you try this easy recipe! I made about 48 dumplings with this recipe using Nasoya wrappers but you can use any brand you want.

You can find them in the fresh produce section of your market. I made 2 batches for a party and they were the first to go! Normally when you order these out, you’d pay $5.95 for 6.  I spent about $12.00 for 48.

I always make it an Asian theme dinner so I make Won Ton Soup and Egg Rolls too! Find the recipes here.

 

Ingredients

1 package won ton wrappers (48)

12 oz raw ground pork

8 oz (about 15 medium 20 small) finely chopped raw shrimp

4 oz finely chopped water chestnuts (rinse & drain can)

1/4 cup finely chopped celery

3 finely chopped scallions

2  tsp sesame oil

2 tsp soy sauce

4  tsp corn starch

Instructions:

Mix all ingredients except wrappers and 1 tablespoon of scallions in a small bowl until all incorporated. Place 1 teaspoon of filling in center of each wrapper.

Moisten the edges with water and fold over to form a triangle. Pinch firmly to seal edges. Adjust filling accordingly by adding more or less filling. Set the dumplings aside until ready to cook.

In a medium skillet, heat vegetable oil to medium – high heat.  Place about 12 dumplings at time in the oil and let them brown for about 3 minutes, turning them over as needed. Reduce heat if you notice the dumplings are browning too dark.

Set the dumplings aside onto a platter until they are all browned. Add 1/2 cup water to the skillet and let it come to a boil.

Add 12 dumplings at a time back into the skillet, reduce heat to medium, cover and let them cook for about 5 minutes or until cooked through.

Add more water if needed. Test one to see if it’s cooked through.  Don’t let them over cook because the dough will become mushy and fall apart.

You can make these ahead of time to serve later, but let them cool and place in the refrigerator until ready to serve. Reheat by browning them in a greased skillet on low heat, or in your oven.

Serve with Soy Sauce topped with chopped scallions. Enjoy the Party!