Red Ginger Sauce / 紅薑汁

A Chinese Barbecue Sauce
With Meat or Seafood – Even Hamburgers

Using pink ginger in Japanese cuisine

This sauce can be used anywhere you would use bottled Barbecue Sauce to grill any Meat, Poultry, or Seafood.  Only it’s better than any commercial, chemical-filled product sold in supermarkets. It also works well with Hamburgers, instead of Tomato Ketchup. Continue reading

Soused Mackerel Japanese Style

Good with Sake or Beer
Samma Is Best

Rice Vinegar, ingredient in Asian cooking

Rice Vinegar

This is a pickled raw Fish dish. A typical appetizer in Japanese cuisine. It goes well with Sake or Beer.  The fish known as Samma is best for this one, but Saba will work fine too. Recipe adapted from one by Joan Itoh. Continue reading

Chicken Salad / 雞肉沙拉

Chinese Recipe Fusion Style
Quick and Easy Meal for Two

Chicken

Chicken

This Chinese style Chicken Salad is a quick and convenient meal for two with some Fusion notes.  It was adapted from a recipe created by Ken Hom in the 1980s.

Chicken Salad
雞肉沙拉

Chinese – Fusion

Ingredients:

Tomatoes, ingredient in Arroz a la Filipina

Tomatoes – Another Key Ingredient

2 whole Chicken Legs
½ teaspoon Asian Sesame Oil
Sal, Black Pepper to taste
3 tablespoons Peanut or other Vegetable Oil
4 cloves Garlic
1 tablespoon fresh Ginger root
1 medium Green Pepper cup Cherry Tomatoes cups cooked Elbow Noodles, tossed with
tablespoons Vegetable Oil

For the Salad:

1 tablespoon Rice Vinegar or White Wine Vinegar
1 teaspoon Dijon style Mustard
¼ cup OliveOil
3 cups Romaine Leaves
Parsley sprigs for garnish

Method:

How to cook Asian dishes with Sesame Oil

Sesame Oil

Remove the skin from the Chicken Legs.  Cu the skin into strips.  Remove the meat from the bones and cut into strips.  Put the meat into a small bowl, add Sesame Oil, Salt and Pepper.

Smash and mince the Garlic.  Mince the Ginger root.  Remove the seeds from the Green Pepper and cut into thin strips.  Cut the Cherry Tomatoes in h alf. Prepare the Noodles and toss with the Oil and set aside.

Lay out the various other ingredients near the stove top.

When time to cook, heat a wok until very  hot. When the wok is hot, add 1 tablespoon of the Oil and heat until the Oil is hot but not smoking.  Put in the Chicken Skin and stir-fry until the skin is crisp and golden.  It will take about 5 minutes.   Remove from the wok with a slotted spoon, drain on paper and reserve.

Next pour off the fat from the wok.  Heat the wok again.  Add 2 tablespoons more Oil and heat the Oil.  Add the Garlic, Ginger and Chicken Leg meat.  Stir-fry until the Chicken is no longer pink, about 4 minutes.

Next add the Green Pepper and stir-fry until the Green Pepper is crisp but still tender.  It will take about 3 minutes. Next add the Cherry Tomatoes and cook until just heated through, maybe 30 seconds. Put the Noodles on a serving plate and top with the chicken mixture and keep warm.

For the Salad, mix the Vinegar and Mustard in the bottom of a serving bowl.  Whisk in the Olive Oil until smooth.  Add the Romaine leaves and toss to mix.  Put the crisp Chicken Skin bits on top.

To serve, arrange some of the Noodle-Chicken mixture and some of the Sa;ad side by side on individual plates and serve immediately.

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Grilled Beef Salad / สลัดเนื้อย่างมะเขือ

Grilled Beef Salad with Eggplant สลัดเนื้อย่างมะเขือ

Cooking Asian dishes with Asian eggplants

Asian Eggplants

This Thai Salad combines Grilled Beef with a Pickled Eggplant Salad which provides an attractive contrast of flavors. Continue reading

Peppery Chinese Cabbage Sichuan Style 辣 白菜

La Bai Cai

La Bai Cai

Peppery Cabbage Sichuan Style
La Bai Cai  辣 白菜

 

Chinese

A popular appetizer that normally comes free in Sichuan restaurants.  It’s easy to make at home, and goes well with a variety of dishes, for example, Continue reading

Caramelized Orange Slices

A Symbol of Eternal Friendship
Good with Whipped Cream

OrangesIn old China, an unpeeled Orange was the symbol of eternal friendship. In modern Hawaii, you might see caramelized Orange Slices at Lauaus, barbecues or other parties. They get served by themselves, as an accompaniment to meats, or as part of dessert, with Continue reading

Cold Sweet and Sour Radishes

Favorite at Hawaiian Cook-Outs
Crisp Finger Food

RadishesCold Sweet and Sour Radishes are a favorite accompaniment for roasted meats at Hawaiian Luaus and other cook-outs.  Essentially, this is a Continue reading

Beef Fondue

A Vietnamese Classic with
Fusion Touches

Using olive oil to cook Asian foods

Olive Oil

This is a classic Vietnamese dish which would work well for a special dinner.  While there are a number of ingredients and steps in the preparation, it is not actually as formidable to make as it might seem.  Total time involved is Continue reading