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Spicy Chicken With peanuts

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Spicy Chicken with Peanuts

Posted by swm56 6/11/01 9:35:23 am

Source: Recipe courtesy of Great Food-Ken Hom

3 tablespoons peanut oil
3 dried red chiles, split lengthwise in half
1 pound boneless skinless chicken breasts, cut into 1-inch chunks
3/4 cup roasted peanuts

Sauce
2 tablespoons good quality ready-made chicken stock
2 tablespoons Shaoxing rice wine or dry sherry
1 tablespoon dark soy sauce
2 teaspoons granulated sugar
1 tablespoon coarsely chopped garlic
2 teaspoons finely chopped scallions
1 teaspoon finely chopped fresh ginger
2 teaspoons Chinese white rice vinegar or cider vinegar
1 teaspoon salt
2 teaspoons sesame oil

Heat a wok over a high heat.
Add the oil and chilies and stir-fry for a few seconds (you may remove the chiles when they turn black or leave them in).
Next add the chicken and peanuts, and stir-fry for 1 minute.
Remove the chicken, peanuts and chilies from the wok and drain in a colander.
Put all the sauce ingredients except the sesame oil into the wok.
Bring to a boil and then turn the heat down.
Return the chicken, peanuts, and chiles to the wok and cook for about 3-4 minutes in the sauce, mixing well.
Finally, add the sesame oil.
Give the mixture a good stir and remove the chiles, if you prefer; serve immediately.

Asian Dipping sauce

Asian No Comments »

Asian Dipping Sauce

Posted by Tiffany 2/6/2002 9:30 am

1/4 cup finely minced garlic
1/2 cup bottle fish sauce
1/3 cup freshly squeezed lime juice
1 tablespoon granulated sugar
1 teaspoon chili oil

Mix the garlic, fish sauce, lime juice and sugar; stir until sugar is dissolved.
Stir in chili oil.
Let sit for an hour.

Candied Banana fritters

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Candied Banana Fritters (Asian)

5 bananas
1 tablespoon vegetable oil
7 tablespoons granulated sugar
2 tablespoons cold water
1 to 2 teaspoons sesame seeds or black sesame seeds

Batter
1 egg
1/4 cup cornstarch
1/2 cup all-purpose flour
6 tablespoons cold water (or enough water to make a thin batter)

6 cup oil for deep-frying (or less if desired)

Mix together the sugar and water.
Set aside.

Beat the egg in a bowl.
Add the cornstarch, flour, and water, and blend well.

Cut a banana on the diagonal into 5 pieces.
Sprinkle some added flour onto it and coat the pieces in the flour batter using your fingers.
Repeat for each banana.

Heat wok and add oil for deep-frying.
When oil is hot, drop the bananas into the hot oil and add a few pieces at a time, turning them once, until they are golden brown.
Remove and drain on paper towels.

Heat frying pan and add 1 tablespoon of oil.
Quickly re-stir the sugar and water mixture, and add to the frying pan.
Stir the mixture on low heat until the sugar dissolves and turns into a syrup.
Turn off the heat and add the bananas.
Mix carefully and serve immediately.
Sprinkle sesame seeds over the bananas just before serving.

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