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REC: Chinese Roast Duck

Chinese Roast Duck

1 duckling (about 5 lb.)
2 tsp. salt
4 green onions
2 cups boiling water
2 tbl. honey

Spicy Duck Sauce:
Stir together and let stand for 2 hours to blend flavors -
1/2 tsp. crushed anise seeds
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/8 tsp. allspice
2 tbl. sherry or water
2 tbl. honey
1 tbl. chili sauce
1 tbl. soy sauce
1 clove garlic, minced fine

Rub duckling inside and out with salt; stuff onions inside cavity and tie legs together with twine. Place on rack in roasting pan lined with heavy foil. Mix boiling water with honey; pour over duckling, letting water run into pan. Bottom of duckling should not touch water. On lowest rack of oven, roast at 350 deg. for 1 hour. Prick skin to let out excess fat. Turn duck over and continue roasting 1 hour longer. Increase oven to 500 deg. Brush duck with Spicy Duck Sauce; return to oven and roast for 5 min. on each side. Duck should be almost burnt and crispy. Serve rest of sauce as a dip (warm it in the microwave first).

 
REC: Szechuan Shrimp

Szechuan Shrimp

Read recipe through and make sure you having everything ready. It goes together very quickly.

Makes 4-6 servings

1-1/4 lbs. shelled, uncooked shrimp, de-veined
salt
1 egg white
1/2 cup plus 1-1/2 tbl. cornstarch
oil for deep-frying
1 tbl. chile paste
2 tbl. rice wine
2-1/2 tbl. cider vinegar
2 tbl. catsup
1/3 cup sugar
4 cloves garlic, crushed
1 tbl. sesame oil
1 green onion, chopped

1. Season shrimp to taste with salt. Beat egg white lightly in bowl. Place 1/2 cup cornstarch in another bowl. Dip each shrimp first in egg white then cornstarch and place on try.
2. Heat oil to 375 deg. in wok over HIGH heat.
3. Combine chile paste, 1-1/2 tbl. cornstarch, rice wine, cider vinegar, catsup and sugar.
4. Drop shrimp, a few at a time, into the hot oil and deep-fry a few seconds until crisp. Remove to paper towels to drain.
5. Remove all but 1 tbl. oil from the wok. Add garlic and saute until tender. Stir in cornstarch mixture and bring to a boil until thickened. Add the fried shrimp and toss to coat. Mix in sesame oil and green onion.
6. Serve immediately with rice.

 
Isn't it the case that from time to time, a post just hits you so hard it has to go on the menu for

the next week? I'm looking forward to this. I have some eye of round that I want to use.

 
Thai-Style Ground Beef rz

Cooking oil (just enough to coat pan)
1 cup thinly sliced leek (1 cup onions)
1 teaspoon minced garlic
1 pound lean ground beef (1¼ pound ground beef)
1 teaspoon red curry paste (1-1½ teaspoon red curry paste or more if you like it spicy hot)
1 cup tomato sauce (1½ cups tomato sauce)
½ cup light coconut milk (1 cup light coconut milk)
1 tablespoon brown sugar
¼ teaspoon grated lime rind
1 ½ teaspoon fresh lime juice
1 tablespoon Asian fish sauce (1–2 Tbls fish sauce (taste for salt)
3 cups hot cooked rice

Heat a large skillet over medium-high heat. Coat pan with cooking spray.

Add leek; saute 5 minutes.

Add garlic; saute 1 minute

Add beef; cook 7 minutes or until lightly browned, stirring to crumble.

Stir in curry paste and tomato sauce; cook until half of liquid evaporates (about 2 minutes).

Add milk and next 4 ingredients (through fish sauce); cook 2 minutes or until slightly thickened.

Serve with rice.

(I increased the amounts in brackets to make more sauce.)

 
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