Category Archives: Asian

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Appetizers and Finger Foods, Asian, Main Course, Pasta and Rice Dishes

Spicy Peanut Sauce

This spicy peanut sauce is delicious and can be served over cooked won ton’s or any cooked Asian style noodle. It’s origin dates back to Indonesia. But many Asian countries have their own adaptation.
Makes a great appetizer. Adjust the spice to your liking.
Pictured is over won ton dumplings.

Spicy peanut sauce
Spicy peanut sauce

Ingredients;
1 cup peanut butter
1/4 cup soy sauce
1/4 cup Asian sesame oil
3 TBLS rice vinegar (not seasoned)
2 TBLS finely chopped garlic
2 TBLS grated peeled fresh ginger root
1 1/2 TSP Asian chili paste* or hot oil or to taste
1 TSP hoisin sauce*, or to taste
1 1/2 to 2 tablespoons fresh lime juice
3/4 cup water
2 scallions, sliced
*available at Asian markets, some specialty foods shops, and supermarkets

Directions;
In a mini chopper or processor combine all ingredients except the scallions and chili paste/hot oil.  Process until smooth.
Pour over warm won ton dumplings or cooked Asian noddles.
Sprinkle with the scallion and chili paste/hot oil to taste.

Asian, Lower Carb Recipe, Main Course, Seafood

Shrimp with Chili Sauce

This Shrimp with chili sauce is also known as Imperial Shrimp.
It originates from the Szechwan region of China.

Shrimp with chili sauce
Shrimp with chili sauce

It takes minutes to make and is full of flavor.
Some like to leave the shells on for that extra flavor.
Make it mild or make it spicy.

Ingredients;
1 LB large raw shrimp, shells on or off, your choice
1/2 TSP salt
11/2 TSP cornstarch
2 cups of oil for frying, I like a mix of canola and peanut
1/4 cup onion, diced
2 scallions, sliced fine
2 TBLS fresh ginger root, minced
1/4 cup tomato catsup
1/4 cup chicken stock
1 TBLS sugar
1 TBLS sherry
2 TBLS chili paste with garlic (use less if you don’t want spicy)

Directions;
Cut the shrimp in half lengthwise. Add the salt and cornstarch, mix well. Heat the oil in a wok to 400 or if you don’t have a wok use a deep pot. Deep fry the shrimp for one minute and drain and set aside. Reduce the heat to 300 and reheat 2 TBLS of the oil.

chili sauce prep
chili sauce prep

Stir fry the onions, ginger and scallions for 1 minute. Add the catsup, stock and sugar. Bring this to a boil. Raise the temp to 425 and add the shrimp, sherry and chili paste. Stir fry for for 1-2 minutes.
Serve over rice as is or add steamed snow pea pods or broccoli.

Appetizers and Finger Foods, Asian, Main Course, Pork

Chinese Style Spareribs

These tasty Chinese Style Spareribs are a classic Canton region dish. Marinating them the day before gives the best flavor. I like to use baby back ribs for the tenderness. The old style recipe calls for red food dye.  I don’t feel its necessary.
They oven bake in about 1-1/14 hours.

Chinese ribs
Chinese Style Spareribs

Ingredients;
4 TBLS light soy sauce
2 TBLS honey
3 TBLS Hoisin sauce (found in the Asian foods aisle)
1 TBLS dry Sherry
1 TBLS catsup
1 clove garlic, minced
2 LBS baby back ribs cut into 3 sections

Directions;
Combine all ingredients except the meat in a bowl and mix well.
Set the meat into a pan lined with foil. Pour the marinade over the meat and marinate over night turning the meat a few times.
Preheat the oven to 350 and roast the meat uncovered for about 45 minutes,  Turn the oven down to 325 and cook another 15-20 minutes until the ribs shrink. Cut them into individual ribs and serve.

Asian, Health Friendly, Lower Carb Recipe, Salads, Dressings,Veggies & Sides

Asian Cucumber Salad

This Asian cucumber salad is light and tasty. Very health friendly.
Great for a side dish to compliment just about any main entree
or as is for a light snack.

Asian cucumber salad
Asian cucumber salad

Takes only minutes to put together and a short time to marinate.

Ingredients;
1 standard or English cucumber, about 1 1/2-2 cups, sliced very thin
1 TBLS sugar
3 TBLS rice vinegar
1/2 TSP soy sauce
1 TSP sesame oil
1 thin slice of fresh ginger
1 TSP sesame seeds, optional
Directions;
Mix all but the sesame seeds and cucumber in a bowl. Mix until the sugar is dissolved. Set aside. Alternately peel the skin from the cucumber.
Slice very thin. Use a mandoline slicer if you have one.
Add the cucumber to the marinade and toss. Marinate for 30 minutes. Remove the ginger or if you like, dice it and add it back into the salad.
Serve topped with the sesame seeds if you like or a few slices of red onion.

Asian

Chinese Inspired Dinner

It’s entertaining and fun for family and friends to gather for themed dinners.  The picture below is a partially homemade and partially bought Chinese Inspired Dinner.  Over the next 3 weeks I will publish Asian inspired recipes.  Try them together or by themselves.  They are easy and tasty to make.

Chinese Inspired Dinner
Chinese Inspired Dinner