Asian Recipes


Peanut Sauce

1 can coconut milk - or cream (Mae Ploy)
1-2 tbsp red thai curry paste
1/3 - 1/2 cup sugar (or fruit sug.)
1/2 cup peanut butter - more for thicker
1 teaspoon salt - or substitute

Cook coconut milk and curry until color comes through, stirring constantly (don't allow to burn on bottom). Fill milk can with water and add at some point. Stir some more. Should get darker. Now add sugar. Let it sit a bit (heating). Stir in peanut butter. Then salt. Add chunky peanut butter in a bit. Can leave overnight and add water to increase thickness.

Veggie Stir-Fry

some chopped cloves of garlic
spinach, chopped
zucchini chopped
cauliflower chopped
broccoli chopped
peanut sauce (see above)

Heat oil in wok. Throw in garlic first. Then spinach. Remove spinach relatively quickly, as it doesn't take much to cook. Put rest of veggies in and cook covered in wok, stirring as necessary. Can stir-fry tofu as well. When cooked, stir fry a little with peanut sauce. Serve with raw shredded carrots.

Phad Thai

1 can tomato sauce
1 can sugar
1/2 can vinegar
1/2 can tamarind juice
1 teaspoon paprika powder
1 red onion, chopped
1 head garlic, crushed
1 can fish sauce

3 eggs
1 bag rice noodles
ground peanuts
chopped green onions
bean sprouts

Ahead of time, soak noodles in cold water - overnight is best.

Fry onions in vegetable oil, adding when done to rest of first set. This is the phad thai sauce.

Put oil in wok and heat it up. Using wood utensils and a non-stick wok (best), crack eggs into wok and put in meat, too. Cook all, stirring often. When fully cooked, add phad thai sauce and later noodles. While frying, add crushed red peppers for heat. When pretty cooked, add bean sprouts, chopped green onions, ground peanuts. Adjust ingredients to taste.

Elizabeth's Sushi

Roasted dried seaweed (Nori 7-pk)
3 cups Sushi rice
Sugar
Rice Vinegar
1 avocado, cut in strips
1/2 Cucumber, cut in strips
1 Carrot, cut in strips
Wasabe for dipping
Tamari for dipping
(optional) 1/2 lb extra firm Tofu (optional)
sesame oil
(optional) garlic

(optional) Saute Tofu: Drain and blot/press the tofu; cut in large slices (1 cm. thick). Cover pan with sesame oil and heat up to medium. Lay the slices in the oil. Only turn once, when browned. Add garlic near the end of this process.
Cook the rice. Heat sugar and vinegar until sugar is dissolved. Add this mixture to the cooked rice. After this has cooled a bit, lay out a sheet of seaweed on a bamboo roller. Put on enough rice to press down and cover the sheet to about 1/2 centimeter of thickness (dipping fingers in water as necessary), leaving the last couple of centimeters close and away from you uncovered. Line the center with vegetables and tofu (optional). Lightly wet and fold over the uncovered seaweed near you and roll the sushi using the bamboo rollers. Use a little water when done to seal the edge. Slice the sushi roll with a knife that has a wet edge. Dip in tamari or wasabe. Feeds 7 if making spring rolls, too.

Elizabeth's Spring Rolls

1 1/2 bundles rice noodles
spring roll skin
carrots, cut in strips
cucumber, cut in strips
avocado, cut in strips
mint
cilantro
peanut sauce for dipping
mint tea from leftover mint
(optional) 1/2 lb Tofu extra firm (optional) sesame oil
(optional) garlic

(optional) Saute Tofu: Drain and blot/press the tofu; cut in large slices (1 cm. thick). Cover pan with sesame oil and heat up to medium. Lay the slices in the oil. Only turn once, when browned. Add garlic near the end of this process.
Cook the noodles by putting them in boiling water for three minutes. Rinse with cold water and drain. Dip skin into bowl of hot water until soft, but not rippled. Put other vegetable and tofu ingredients into middle of skin and roll together by folding two edges into the center and then rolling. Dip in peanut sauce.

James's Noodles

1/4 cup soy sauce
1/4 cup balsamic vinegar
2 tblsp sugar
2 tblsp hot chili oil
2 tblsp sesame oil
Sliced green onions (1 or 2 stalks)
Sesame seeds(2 tbsp? I usually just sprinkle it on)
1 box Marco Polo noodles

After the noodles are cooked, mix all the liquids and sugar together and then mix w/ the noodles. Add onions and sesame seeds; mix again.

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