Tag Archives: Asian

Chinese Spring Rolls with three dipping sauces

SPRING rolls春捲
chūn juǎn

These are great as a party food or also as a finger food for movie night. We even have them for dinner and serve them with some cucumber sticks or salad. Either way they’re delicious and a real crowd pleaser too. And really not as difficult as they may seem.
The vegetables are adjustable to whatever you may have lying around in your fridge or whatever is in season, add any of the following, the total should come up to one pound of vegetables approximately for this recipe. At least 4 or 5 different kinds is best. The ones marked with an asterix are the vegetables I have used in my Spring Rolls.

carrots*, shredded or cut into sticks
bamboo shoots
shiitake (soaked and stem removed)
chestnut mushrooms*
cabbage, shredded*
paksoi*
sugar snap peas*,
green beans
finely sliced red bell pepper
onions*,
beans sprouts*,
peanuts,
basil,
cilantro*,

PREP TIME : 30 MINUTES
COOKING TIME: 15 MINUTES
MAKES : 10 MEDIUM OR 20 SMALL

INGREDIENTS SPRING ROLLS:
4 oz. rice noodles soaked
1 tbsp. vegetable oil for frying, divided
1 lb. mixed vegetables
1 tsp. grated ginger
2 cloves garlic, sliced
1 tablespoon Shaoxing wine or dry white wine
2 tbsp. soy sauce
1 tbsp. Ketjap Manis
1 tsp. Sambal Oelek or more
1 teaspoon sesame oil
black pepper, to taste
2 tsp. Boemboe Sate (sate seasoning)

For the meat or tofu:
• 8 ounces ground pork/chicken or scrambled tofu
• ¼ teaspoon salt
• ½ teaspoon sesame oil
• 1 teaspoon Shaoxing wine or white wine
• 1 tbsp. black bean sauce
• ¼ teaspoon white pepper

FOR WRAPPING:
1 package 8″ square spring roll wrappers
• 1 tablespoon cornstarch, dissolved in 1 tablespoon water for sealing the spring rolls
• Canola, peanut or vegetable oil, for frying

Chinese Spring Rolls6

DIPPING SAUCES;
Sate Sauce:
• Sate sauce see Chicken Saté (Saté Ajam)

Sticky Red Chili Sauce:
• 1 tbsp. Lemon juice
• 1 tbsp. honey or agave if vegan
• 1 tbsp. sambal oelek
• 4 tbsp. Ketchup
• 1 tsp. sesame oil
Mix all the ingredients in a bowl.

Garlic Lime Cashew Sauce:
• 1/2 cup raw cashews, soaked in boiling water for one hour, drained
• 1/4 cup water or more
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon lime juice, or to taste
• 1 tbsp. aple cider vinegar
• 1 tsp. maple syrup
• 1 heaping teaspoon tahini
• 1 small garlic clove
• 1 teaspoon garlic powder
• 1/2 tsp. onion powder
• salt and pepper, or to taste
Mix in a high speed blender until smooth.

Chinese Spring Rolls6

INSTRUCTIONS SPRING ROLLS:
1. Place the noodles in a large bowl, cover with boiling water and leave for 2 minutes. Drain, rinse under cold water, then set aside.
2. Heat a large frying pan or wok, add half the oil.
3. When hot, add the meat or tofu to the pan and fry for a few minutes, adding the seasoning after the first minute, cook until cooked thru. Transfer to a large bowl.
4. Put the pan back on the heat and add the remaining oil.
5. Add the vegetables when hot and stir fry for 5 minutes approximately. After the first minute of cooking you add the spice mix and the remaining ingredients. Tossing to coat everything.
6. Place into the bowl with the rice noodles.
7. Toss everything together.
8. In a small bowl, blend the cornflour and 2 tablespoons of cold water.
9. Next, lay two spring-roll wrapper, smooth-side down, on a clean surface as a diamond shape, with one corner pointing down towards you.
10. Spoon 3 tablespoons of the filling on the bottom corner of the double wrapper. Brush each corner with the cornflour mixture, then start rolling up from the bottom. When the filling is covered, pull the corners in from each side (to seal the ends as you go). Continue rolling until the filling is tightly covered, then press to seal the top corner.
11. Lay the finished rolls on a large plate that has been oiled lightly and cover with a damp tea towel. Continue until you’ve filled all the wrappers.
12. Heat the oil in a large wok or saucepan over a medium heat.
13. Carefully lower the spring rolls into the oil and deep-fry for 2–3 minutes, or until golden brown. Remove with a slotted spoon and drain on kitchen paper.
14. Serve with the dipping sauces.

Enjoy!
Myra XO

Korean Beef

Korean Beef Bowls

korean beef

When I’m looking for a super easy dinner that I know will satisfy everyone, I often make this recipe.

These Korean beef bowls are made with thinly sliced beef cooked in a sweet and savory sauce, served with steamed rice or rice noodles and plenty of veggies, whichever ones you happen to have.

The sauce is one of my favourites; soy sauce, sugar, garlic, ginger are a few of the key ingredients that makes this so delicious.


Prep Time : 10 minutes

Cook Time : 10 minutes

Total Time : 20 minutes


Servings : 4

korean beef

INGREDIENTS:

  • 2 lbs. steak, thinly sliced
  • 1 1/2 teaspoon minced fresh ginger
  • 3 garlic, grated or minced
  • 1/4 tsp. ground black pepper
  • 4 tbsp.light soy sauce
  • 2 tbsp. coconut sugar or regular
  • 3 tbsp. oyster sauce
  • 1 tsp. Gochujang or sambal oelek
  • 1 tablespoon sesame oil
  • 2 tsp. fish sauce
  • 2 teaspoon cornstarch
  • 1/4 cup dry white wine
  • 1/4 cup sliced green onions and/or Coriander
  • 1 tablespoon toasted sesame seeds

INSTRUCTIONS:

In a small bowl, whisk together the ginger, garlic, ground black pepper,soy sauce, sugar, oyster sauce, Gochujang or sambal oelek, sesame oil and fish sauce.

Slice the beef as thinly as you can and coat with a teaspoon of sesame oil.

Have all your other ingredients ready, like the vegetables and noodles or rice, because this really takes just a few minutes to make.

Mix the corn starch with the white wine in an other little bowl or mug.

korean beef

Heat a large frying pan, when really hot, add the beef and saute for a few minutes until it starts to get nice and brown. Lower the heat and add the sauce, bring to a simmer and add the corn starch-white wine slurry you’ve made. Add a little more water if necessary.

Cook for 1 more minute or until sauce has thickened. Taste and adjust seasoning if necessary.

Dived your vegetables and rice or noodles between the bowls and spoon over the beef and sauce, sprinkle with toasted sesame seeds and coriander and/or sliced green onions.

Enjoy!

Myra XO

Citrus Honey Soy Salmon

Sticky Citrus Honey Soy Baked Salmon

Citrus Honey Soy Salmon

Citrus Honey Soy Salmon

Baked salmon in foil that’s been brushed with a sticky, citrus, honey and soy sauce that will make you cry with joy!. This recipe is so easy to make and pulls together in less than 30 minutes! The salmon is flaky and tender when baked this way and stays really juicy. You’re going to love it!
But wait, I still haven’t told you the best part — In addition to being just a quick 30 minutes cooking for this Gourmet dinner, there’s barely any cleaning up afterwards, just toss the foil in the garbage, TADAAAA! …… WIN WIN!
Let’s talk about the sauce that’s going to make this baked salmon in foil recipe your favorite way to eat fish. It’s simplicity itself. Add all the ingredients to a sauce pan and simmer until it becomes sticky and reduced, about 5 minutes. I think it would be great on anything actually, it”s just so delicious.
This is a recipe that you need to keep in your back pocket not only for weeknight dinners but also to impress your dinner guests with. ( Pssssst.….no one needs to know how easy it was).
I like to use a double layer for the baking, first tin foil and then parchment paper , no need to butter that first. Place the salmon on top and Into the oven it goes, and the most magnificent smells will torture you for the next 14 minutes of your life.

Citrus Honey Soy Salmon

Serves: 4 – 6
Prep Time: 10 minutes
Cooking Time: ca. 15 minutes
________________________________________
INGREDIENTS:
• 1 ¼ pound salmon (preferably wild )
• juice of half a lime (1 lime cut in half)
• 1 tablespoon lemon juice (1 lemon cut in half)
• 3 tablespoon orange juice (1 orange cut in half)
• 2 tablespoons Soy sauce
• 2 tablespoons dark Agave syrup (or coconut sugar )
• 1 tablespoon honey
• 1/4 – 1/2 teaspoon red pepper flakes
• 2 cloves garlic, peeled and grated
• 1 teaspoon grated fresh ginger
• 2 tablespoons butter
• Freshly ground black Pepper

Citrus Honey Soy Salmon

Citrus Honey Soy Salmon

DIRECTIONS:
Position a rack in the center of the oven and preheat the oven to 200ºC / 400ºF
Cut the citrus fruits in half, take the juice needed from one half and use the other halves to cut into slices to place on top of the salmon.
In a saucepan over medium heat combine the juice, Soy sauce, dark Agave syrup, the honey, red pepper flakes, garlic and ginger.
Allow to reduce to 4 tablespoon, about 5 minutes. Add the butter, remove pan from heat and swirl so the butter starts to melt.
Let cool.

Citrus Honey Soy Salmon

Citrus Honey Soy Salmon

Place the salmon filet in a piece of parchment paper and on top of foil. Using a brush or spoon, brush the salmon with the sauce. Season with freshly ground black pepper. Top with slices of citrus fruits. Bake the salmon for 10 minutes.
Switch on the broiler or oven grill and grill for 4 – 5 more minutes until really golden and sticky on top. Serve straight away.

tempeh with lime coconut

Coconut Lime Tempéh with Peanut Sauce and Banana Chips

tempeh with lime coconut

This delicious Tempeh dish will blow you away with it’s sweetness from the Coconut and the Lime for that acidic touch. Perfectly balanced. A smooth Peanut sauce that all comes together in minutes. Tempeh is definitely one of my favourite vegan proteins and we eat it all the time. It’s very versatile, super healthy, and fat free.
It is best to boil it first to remove any bitterness and then proceed with the recipe. You’ll end up with a delicious tempeh full of flavour and with a great bite.


Prep time : 10 minutes
Cooking time : 15 minutes
Makes : 4 servings


INGREDIENTS:

• 1 block of tempeh, (16 oz. / 450 gr)
• 1 tbsp. coconut oil
• 1 shallot
• 2 garlic
• 1 tbsp. minced ginger
• 1 tbsp. green curry paste
• 1 tsp. sambal oelek
• 1 can coconut milk, preferably full fat
• About 1 cup water
• ½ – 1 tsp salt or fish sauce
• 1 tbsp coconut sugar, or gula java
• 2 tbsp lime juice
• 2 tbsp peanut butter
• A handful of toasted salted peanuts for serving
• A handful Banana chips for serving
• More lime wedges for serving

tempeh with lime coconut
INSTRUCTIONS:

Start by cutting the tempeh in half and boiling it on medium heat for 5 minutes.
After this time, remove and set aside to cool.
When cool enough to handle, cut into large-ish chunks, about 1”/ 2.5 cm pieces.
In a large pan heat the coconut oil and add the tempeh. Frying on all sides for about 5 minutes. Remove to a plate and reserve.
Add the finely chopped shallot, garlic and ginger to the pan and cook gently until fragrant.
Add the curry paste and sambal and cook for one more minute. Carefully add the coconut milk, fish sauce or salt, coconut sugar, peanut butter and lime juice. Bring to a simmer.
Add the tempeh and cook for about 15 minutes.
Serve with on a bed of rice, with the toasted peanuts and coconut chips and more lime wedges.

Enjoy!
Myra XO

tempeh with lime coconut