Teriyaki salmon steaks

Ingredients

4 salmon steaks (1-1/2 lbs.)
1/4 cup chopped onion
1/4 cup oil
2 tbsp brown sugar
1/4 cup white wine
2 tbsp lemon juice
1 clove garlic, minced

1/2 tsp freshly grated ginger
1/4 cup soy sauce

How to prepare

Place the salmon steaks in a shallow baking dish. Combine all the remaining ingredients and pour over the steaks. Marinate the steaks in the refrigerator for at least 4 hours, turning occasionally. Place the fish on a well greased grill or broiler 4″ from moderately hot coals or other heat source. Cook 10 minutes per” of thickness (half the time on each side) or until the fish flakes easily with a fork. Baste with the sauce when turning.

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Japanese crunchy caramelized fish

Ingredients

1 1/2 lbs fresh fish filet (perch or catfish nuggets)
3-4 tbsp cooking oil
2 or 3 1/4″ slices fresh ginger
3 tbsp soy sauce
4 stalks green onion cut into 1″ pieces (discard white portion)

1 tbsp granulated sugar

How to prepare

1. Heat the cooking oil over med heat in a non-stick frying pan.
2. Fry the ginger and green onion until the green onions start to brown.
3. Add the fish and pan fry until the fish is cooked. Cooking time will depend on thickness of fish filets. Turn filets once during cooking.
4. Add the soy sauce and sugar to pan and cook until the sauce bubbles. Filets should be coated with sauce and sauce should start to form a”crunchy” coating from caramelizing sugar.
5. Remove from heat and serve immediately.

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Ginger ice cream

Ingredients

Ginger puree:
1 1/2 oz fresh ginger, peeled and sliced
1/4 tsp lemon zest, chopped
1/4 cup granulated sugar
2 tbsp water

Ice cream:
1 cup heavy cream
1 cup half-and-half
1/3 cup granulated sugar
1/8 tsp salt
1/4 tsp bourbon or vanilla extract

How to prepare

Place ginger, lemon zest, and sugar in food processor; puree.
Place puree in non reactive pan over medium heat; bring to a simmer until puree becomes a paste (about 8 minutes- this will stop ginger from curdling milk or cream).
Remove from stove; cool completely.
Pass through a strainer to remove largest pieces of ginger; transfer to clean container; cover; cool to 40 degrees; reserve in refrigerator.

Combine all ingredients and ginger puree in non reactive bowl; stir well; cover; cool to 40 degrees.
Transfer to ice cream freezer; process according to manufacturer’s instructions; transfer to clean, non reactive container; cover; reserve in freezer at least 6 hours (use within 24 hours to ensure peak ginger flavor). For about 1 pt.

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Tempura

Ingredients

Shrimp, shelled and deveined
sea scallops, cut into halves
fish fillets, cut into bite-size pieces
1 cup 1″ pieces asparagus
1 cup 1/4″ slices carrots or celery
1-1/2 cups cauliflowerets
1-1/2 cups 2×1/4″ eggplant sticks

1 cup 2″ pieces green beans, partially cooked
1 cup 2″ pieces green onions
1 med green pepper, cut into 1/4″ rings
1 med onion, sliced and separated into rings

1 bunch parsley
1 cup pea pods
1 med sweet potato, cut into 1/8″ slices
vegetable oil
tempura batter (look up)
tempura sauce (look up)

How to prepare

Choose 1 lb seafood (about 4 oz per person). If serving shrimp, make several crosswise slits on undersides to prevent curling. Choose 3 or 4 vegetables from selection above. Pat seafood and vegetables dry; arrange attractively on platter. Cover and refrigerate until serving time, no longer than 2 hours. Heat oil (1 to 1-1/2″) in wok to 360 degrees f. Prepare tempura batter. Dip seafood and vegetables into batter with tongs, fork or chopsticks; allow excess batter to drip into bowl. Fry a few pieces at a time until golden brown, turning once, 2 to 3 minutes. Drain; keep warm. Serve with tempura sauce. 4 servings

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Kaki dofujiru (oyster and bean curd miso)

Ingredients

1 1/3 pints first soup stock
1 tbsp red miso
4 tbsp white miso
1 piece fried bean curd (aburage)
8 oz bean curd (momen tofu), cut into 1″ cubes
16 oysters, rinsed in salted water, shelled
1 oz cilantro, chopped
1″ piece ginger root, peeled, grated
Japanese pepper (sansho)

How to prepare

Heat soup stock, add miso pastes, mix until smooth. Cut fried bean cure into strips (1/4″) and add to soup with the cubed tofu and oysters, and simmer until oysters are just plump, less than one minute. Remove from heat; add parsley and pour soup into 4 bowls. Garnish with grated ginger and sansho.

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Japanese miso soup

Ingredients

First soup stock

4″ square dried kelp (kombu)

1 3/4 pints water

1/2 oz dried bonito flakes (hana-katsp uo)

How to prepare

Wipe kelp with damp cloth and cut a 1/2″ fringe along one side. Put kelp in cold water, heat moderately until just under a boil. Pull out kelp and reserve. Bring water to boil, add bonito. Remove from heat and let stand for 2-3 minutes. Strain through a sieve until clear; reserve damp fish flakes.

Second soup stock

Take kelp and bonito leftover from first stock making and combine with 1 1/4 pints water and simmer over moderate heat for 4 minutes. Strain and discard solids.

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Pork & Vegetables stir fry Asian style how to cook great food recipe chilli garlic ginger soy

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japanese food,asian recipes,tempura,sushi,korean cuisine,chinese recipes,filipino cooking,thai food,tom yum,satay,nasi goring,malaysian food,singaporean reci…

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Pork & Vegetables stir fry Asian style how to cook great food recipe chilli garlic ginger soy

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