Tag Archives: Asian

Chinese Spring Rolls with three dipping sauces

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

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.

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 Bowls

6 Replies

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

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.

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

Coconut Lime Tempéh with Peanut Sauce and Banana Chips

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

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

Char Siu Chicken

9 Replies

This is a delicious and simple recipe for Char Siu Chicken, made in the comfort of your own home with just a few ingredients in less than ten minutes.

And better than take out! What I truly miss in my village is a China Town, a great China Town like in new York where you can buy amazing take out like Roast meats or Duck. Just thinking about it makes me hungry (again).
But I have come up with this super easy and quick Char Siu Chicken which satisfies my Asian Food cravings. There are tons of recipes out there for Char Siu mostly using pork but I love making it with chicken breast. I don’t add any food coloring, but you can if you like and want the visual resemblance. Since I’m not grilling on charcoal which gives the authentic flavour, I’ve added some liquid smoke. This is optional because it still tastes great if you don’t have it in your pantry. You’re going to love it, its sticky, it’s sweet and super juicy.
It’s best left to marinate over night but a few hours will give a great flavour too.

Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings: 4

Ingredients:

• 1 lb. Chicken Breasts
• 1 1/2 tbsp. Soy Sauce
• 2 tbsp. Hoisin Sauce
• 1 tbsp. Honey
• 1 tbsp. Brown Sugar
• 1 tsp. grated ginger
• 2 cloves Garlic, peeled and grated
• 1/2 tsp. Five spice
• 1 tbsp. Lemon Juice
• Few drops liquid smoke
• A little oil for griddle pan

Instructions:

Mix all the marinade ingredients in a rectangular dish big enough to hold the chicken breasts in one layer.
Place the chicken breasts in the marinade and turn to cover completely.
Cover with cling film and put away in the fridge for a few hours or overnight.
Remove the chicken breast from the fridge about 30 minutes before grilling.
Heat a griddle pan to medium heat and brush with a little oil.
Take the chicken breasts out of the marinade and place onto the griddle pan.
Grill for about 4 to 5 minutes on each side until cooked thru.
Remove to a cutting board and gently cover with foil, rest for a few minutes before cutting into slices. Serve straight away with Asian Coleslaw (see recipe under starters/salads).

Enjoy!

Myra XO