Category: Asian

Chicken Satay

3 limes
2/3 cup bottled Thai peanut sauce
12 chicken tenders (about 1 lb 4 oz)

Heat outdoor grill or ridged grill pan over medium-high heat. Squeeze 1 to 2 limes to get 2 Tbsp juice. Mix with peanut sauce. Pour all but 1/4 cup into a small bowl. Thread 1 chicken tender on each of twelve 10- to 12-in. wooden skewers. Brush both sides of chicken with the 1/4 cup sauce, then lightly coat with nonstick spray. Grill 2 to 3 minutes per side until chicken is cooked through. Serve with lime wedges and remaining sauce for dipping. Garnish with sliced scallions, if desired.

Asian Chicken Pasta

Chicken Curry Skillet With Rice Noodles

Post author By Sharon
Post date September 23, 2011
No Comments on Chicken Curry Skillet With Rice Noodles

8 ounces wide rice noodles, broken

1-1/2 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces

2 tablespoons vegetable oil

1(16-oz) pkg frozen green bean or sugar snap pea stir-fry vegetables, thawed

1(14-oz) can unsweetened lite coconut milk

1/2 cup water

1 tablespoon sugar

1 tablespoon fish sauce

1/2 to 1 teaspoon red curry paste

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1/4 cup snipped fresh basil

Soak rice noodles according to package directions; drain.

In a 12-inch skillet, cook chicken in hot oil over medium heat for 8 to 10 minutes or until chicken is longer pink, adding stir-fry vegetables for the last 4 minutes of cooking. Remove chicken mixture from skillet.

In the same skillet, combine coconut milk, water, sugar, fish sauce, curry paste, salt, and black pepper. Bring to boiling. Stir in rice noodles and chicken mixture. Return to boiling; reduce heat. Simmer, uncovered, about 2 minutes or until noodles are tender but still firm and sauce is thickened. Sprinkle with basil. Makes 6 servings.

Asian Main Dish Pasta Seafood

Camp Stove Pad Thai

Asian cuisine involves fast, fresh cooking techniques that can produce bold flavors—perfect for camping. Our dinner menu includes an appetizer of easy grilled satay and a simple Pad Thai, both of which are largely made ahead of time.

3 tablespoons vegetable oil

1/3 cup minced shallots

2 teaspoons minced garlic

1/4 cup tamarind concentrate

1/4 cup packed brown sugar

2 tablespoons Asian fish sauce

2 teaspoons chili powder

2 teaspoons lime juice

1 cup shredded carrots

1 cup rinsed bean sprouts

1/4 cup chopped cilantro

1/4 cup chopped green onions

1/2 cup chopped roasted peanuts

1 package (14 oz.) dried rice noodles

1 lime

1 pound frozen cooked shelled shrimp or 1 pound firm tofu

AT HOME:

Buy pad Thai sauce, or make your own. Pour vegetable oil in an 8- to 10-inch frying pan over medium heat. When hot, add shallots and garlic and stir until limp, 3 to 4 minutes. Stir in tamarind concentrate (or substitute 1 tablespoon dark molasses and increase lime juice to 1/4 cup), brown sugar, Asian fish sauce, chili powder, and lime juice; cook 1 minute. Let cool; chill airtight up to 1 week.

Seal carrots, bean sprouts, cilantro, green onions, and peanuts in separate plastic bags; chill vegetables and cilantro.

Purchase rice noodles, lime, and shrimp (pack frozen) or tofu (cut into 1-in. chunks; seal in a bag and chill).

Pack a large pan; a pasta insert or a strainer; a medium pan for sauce; and tongs for combining noodles and sauce.

IN CAMP:

Halve and slice lime. In a large pan over high heat, bring 3 quarts of water to a boil. Add noodles and cook until barely tender to bite, 3 to 4 minutes. Drain noodles and rinse well in cool water. Return noodles to pan.

In a medium pan over high heat, heat sauce and shrimp or tofu. Add to noodles with carrots, sprouts, cilantro, green onions, and peanuts; mix to coat. Accompany with lime slices.

Asian Sauces

Wasabi-Ranch dressing

1/2 cup bottled hidden valley ranch salad dressing

2 tablespoons buttermilk or whole milk

1 teaspoon prepared horseradish

1/2 teaspoon wasabi powder

1 drop green food coloring

Combine all ingredients. Refrigerate.

Asian Sauces

Teriyaki Sauce

3/4 cup water

1/2 cup soy sauce

1 slice onion, quartered (1/4″ thick)

2 slices gingerroot, peeled, halved

2 cloves garlic, quartered

1/3 cup sugar

1/3 cup pineapple juice

2 tablespoons vinegar

1 tablespoon cornstarch

Combine 1/2 cup water with the soy sauce in a small saucepan over high heat. Add the onion, ginger root, and garlic. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes. Strain off the onion, ginger and garlic and return the liquid to the saucepan over low heat. Discard the vegetables. Add the sugar, pineapple juice, and vinegar to the pan. Combine the cornstarch with the remaining 1/4 cup water in a small bowl and stir to dissolve any lumps. Remove the teriyaki mixture from the heat, add the cornstarch, then put it back on the heat. Continue to simmer until thickened. Remove from heat and cool. Can be stored in fridge for up to 2 weeks.

4 Servings

Asian Sauces

Sweet and Sour Sauce

2 tablespoon butter

1/2 cup ketchup

1/2 cup honey

1/3 cup frozen orange juice concentrate

2 tablespoon lemon juice

2 tablespoon soy sauce

1/2 teaspoon ground ginger

In a saucepan melt the butter. Add the rest of the ingredients. Bring it to a boil and simmer for 5 minutes. Cool and refrigerate until ready to use.

Asian Sauces

Spicy Thai Dipping Sauce

1/2 cup fresh lemon juice (about 2 lemons)

1/4 cup Thai fish sauce

1 tablespoon brown sugar

2 Thai, hot red, or serrano chiles, seeded and thinly sliced

1 small garlic clove, minced

Combine all ingredients in a bowl; let stand 10 minutes.

Makes 3/4 cup (serving size: 2 tablespoons)

Asian Sauces

Spicy Sesame Sauce

1 teaspoon white sesame seeds

2 cloves garlic, minced

1 green onion, green and white parts, finely sliced

1 teaspoon infused green tea leaves, minced

1/4 cup teriyaki sauce

2 tablespoons lemon juice

1 teaspoon sesame oil

1 teaspoon thinly shredded fresh red chile pepper

Preheat the oven to 350°F. Toast the sesame seeds on a baking sheet in the oven for 5 to 6 minutes, occasionally shaking the pan gently, until seeds turn brown. Place in a bowl and let them cool.

Add the remaining ingredients to the sesame seeds and mix to combine. Cover and let the flavors blend in the refrigerator for about 30 minutes before using.

Asian Sauces

Soy-Sesame Dipping Sauce

1/2 cup low-sodium soy sauce

1/4 cup rice vinegar

2 tablespoons minced fresh green onions

2 tablespoons fresh lemon juice

2 teaspoons dark sesame oil

4 large garlic cloves, minced

Combine all ingredients; stir well with a whisk. Cover; let stand at least 15 minutes before serving.

Makes 1 cup (serving size: 1 tablespoon)

Asian Sauces

Sharon’s Spicy Peanut Sauce

Post author By Sharon
Post date September 12, 2011
No Comments on Sharon’s Spicy Peanut Sauce

3/4 cup peanut butter, smooth or crunchy, your preference

1/2 cup teriyaki sauce

1/4 cup soy sauce

1/4 cup water

1 tablespoon hoisin sauce

2 tablespoons lime juice

1 tablespoon brown sugar

1/2 teaspoon garlic, diced

1/4 teaspoon ginger

1/8 teaspoon hot pepper flakes

Place all ingredients in microwave safe bowl. Microwave for 30 seconds. Stir well.

4 Servings