Hunger Busters/Asian/Recipes

TEMPURA

After discovering Japanese food I was determined to find the perfect Tempura recipe.
After many failed attempts with other recipes, I found this. It is as close as I could get to
authentic Tempura. The secret is the ice cubes in the batter. I have also tried it with
mushrooms and various kinds of fish and all were delicious, especially the mushrooms.

Vegetable Oil for deep frying
500g uncooked large Prawns, peeled, deveined tails left intact
12 Snow Peas, trimmed
1 Capsicum, seeded and cut into large squares
1 small head Broccoli, broken into small florets

Tempura Batter
3/4 cup Self Raising Flour
1/2 cup Cornflour
1 tsp Chilli Powder
1 Egg, lightly beaten
1 cup Iced Water
4 Ice Cubes

To make batter, place flour, cornflour and chilli powder in a large bowl.
Mix to combine. Make a well in the centre. Whisk in egg and water
and beat until smooth. Add ice cubes.
Heat oil in a deep saucepan. Test with a cube of bread, when it sizzles it's ready.
Dip prawns, snow peas, capsicum pieces and broccoli florets in batter.
Drain off excess and deep-fry a few at a time for 3 to 4 minutes or
until golden and crisp. Drain on crumpled kitchen paper, serve immediately
with dipping sauces of your choice.

Serves 4

Source : Super Food Ideas. Issue 1 Aug/Sept. Something Spicy.

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THAI SALMON

2 tsp Vegetable Oil
4 Salmon cutlets
2 tsp Mild Green Curry Paste
¾ cup Coconut Milk
250g Snow Peas, trimmed
250g Cauliflower, cut into small florets

Heat oil in pan over a medium heat. Cook salmon cutlets, one at a time, for
1 minute each side. Place salmon cutlets in a bamboo steamer large enough to
fit over top of saucepan. Set aside.
Stir curry paste into pan with oil and cook for 1 minute.
Add coconut milk and bring to simmering point.
Place steamer over saucepan. Cover and cook for 3-5 minutes or until salmon flakes
when tested with a fork. Remove steamer from saucepan and set aside.
Cover salmon with aluminum foil to keep warm.
Add snow peas and cauliflower to pan. Cook, stirring gently, for 2 minutes.
To serve, place salmon and vegetables on serving plates and spoon over curry sauce.
Serve with steamed jasmine rice.

Serves 4

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THAI-STYLE COCONUT CHICKEN WITH GINGER

2 tbs Cooking Oil
2 Garlic cloves, chopped
2 slices fresh Ginger
½ Red Capsicum
3 Shallots, chopped
1 large Chicken breast, sliced
1 tsp Soy Sauce
1 can Coconut Cream
20g sliced Bamboo Shoots
2 tbs Sweet Chilli Sauce with Ginger

Heat oil in wok, add garlic, ginger, capsicum and shallots and cook for 2 minutes.
Add chicken and soy sauce and cook until chicken browns.
Reduce heat and add the coconut cream and bamboo shoots.
Steam for 2 minutes stirring occasionally.
Add sweet chilli sauce with ginger and stir again for 1 minute.
Remove from heat and serve with steamed rice.

Serves 2

Source : Super Food Ideas. Issue 1 Aug/Sep. Tasty Temptations.

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UDON AND PRAWN STIR-FRY

400g peeled Green Prawns
1 small piece of Ginger, sliced
100g Snow Peas
3 Shallots
3 packets Udon noodles
2 tbs Vegetable Oil

Sauce
6 tbs Oyster Sauce
2 tbs Sesame Oil
2 tbs Soy Sauce
8 tbs Water
1 tsp Sugar

Mix ingredients for stir -fry sauce in a saucepan, heat, gently.
Heat vegetable oil in a wok. Stir fry the prawns and vegetables until cooked.
Add noodles and sauce, cook for 2 to 3 minutes or until mixture is almost dry.
Serve immediately.

Serves 3 to 4

Source : Super Food Ideas. Issue 1 Aug/Sep. Tasty Temptations.

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THAI-STYLE TUNA CAKES

2 cups cold Mashed Potato
425g can drained Tuna
2 Shallots, chopped
1 tbs Green Ginger, grated
2 tbs Thai-style Red Curry Paste
1 tbs fresh Coriander
3 Egg
¼ cup Flour
2 cups Cornflake crumbs
Oil for deep frying
Lemon wedges for serving

In a bowl combine first six ingredients and 1 egg.
Shape into 8 patties, coat using flour, the remaining 2 eggs (beaten) and cornflake crumbs.
Shallow-fry in hot oil for 5 minutes or until golden on both sides.
Garnish with lemon wedges and accompany with salad.

Serves 4

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THAI-STYLE MUSHROOM SOUP

1 tbs Oil
2 cloves Garlic, crushed
½ tsp ground Coriander
4 Shallots, sliced
125g fresh Button Mushrooms, sliced
1 litre Water
426g can cut young Baby Corn, drained
2 tbs Fish Sauce
250g Green Prawns, shelled, deveined and halved lengthwise*
1 tbs chopped Basil

Heat oil in a large saucepan. Fry garlic and coriander for 1 minute.
Add shallots and mushrooms. Saute for 2 minutes. Blend in water,
corn and fish sauce. Simmer for about 10 minutes. Stir in remaining ingredients.
Simmer for 1 to 2 minutes or until prawns change colour.
Serve immediately sprinkled with a little extra chopped basil.
* Note : Royal Red Prawns may be used in place of Green Prawns. They are good value
and come already peeled. For this recipe 150g of Royal Red Prawns would be plenty.

Serves 4

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CHINESE WONTON SOUP

375g container prepared Chicken Stock
1 cup Water
50g Thin Egg Noodles
125g frozen Stir-Fry Vegetables
6 frozen Wontons
1 cup Water

Heat stock and water in a saucepan until boiling.
Add noodles, stir-fry vegetables and wontons and return to the boil.
Boil, covered, for 4 to 5 minutes or until wontons are cooked.

Serves 2

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GROUND BEEF WITH RED CURRY

2 1/3 cups Ground/Minced Beef
2 tbs Red Curry Paste
¼ cup Oil
1/3 cup Basil leaves
¼ cup Fish Sauce
1 cup small Eggplant, quartered
2 hot Peppers, cut lengthwise
4 ¼ cups Water
½ tbs Sugar

Using a wok or saucepan, heat oil over low heat. Add red curry paste.
Stir for a few minutes. Add ground/minced beef and fish sauce. Stir 2-3 times.
Pour in the water and bring to the boil. Cook for 2-3 minutes.
Add eggplant and sugar. Cover. Simmer for a minute.
Add hot pepper and basil leaves. Remove from heat.
Serve with cooked rice.

Serves 5-6

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STIR-FRIED CHICKEN WITH BAMBOO SHOOT

¼ cup Oil
1 cup Chicken Breast, sliced
1 ½ tbs Soy Sauce
2 tsp Sugar
½ tbs Cornstarch/Cornflour mixed with ¼ cup Water
1 clove Garlic, crushed
1 tbs Fish Sauce
½ tbs cooking Wine
1 cup Bamboo Shoots. sliced
1 Bell Pepper, sliced

Add oil to a wok and place over medium heat. Add garlic. Stir until garlic turns brown.
Add chicken and stir 2 to 3 times. Turn to high heat. Cook until chicken is done.
Add fish sauce, soy sauce and sugar. Stir 2 to 3 times. Add bamboo shoots
and pepper. Cook for one minute. Add cornstarch/cornflour and stir 2 to 3 times.
Cover and remove from heat. Pour in cooking wine. Stir well.
Serve with cooked rice.

Serves 3-4

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THAI NOODLE

3 Shallots
5 cloves Garlic
6 dried Hot Peppers
2/3 cup Chicken Breast, cut into small pieces
3 cups thin Rice Noodles
2 medium Eggs
2 tbs Brown Sugar or Palm Sugar
2 ½ cups Bean Sprout
2 cups Chinese Broccoli, cut into 1" long pieces or Broccoli, broken into florets
4 tbs Oil
1/3 cup Water
1 ½ tbs preserved Soy Bean
1 ½ tbs Lime Juice

Pound the shallots, garlic and hot peppers together. Set aside.
Place non-stick wok over medium heat, add oil and shallot mixture.
Stir in for a few seconds., Stir in chicken, fish sauce, preserved soy bean, sugar and lime
juice. Mix well and cook for a few seconds. Add noodles, stir well, and add water.
Turn to high heat. Mix well. Stir fry until all water has evaporated. Add eggs. Mix well.
Add chinese broccoli and stir 2-3 times. Stir in bean sprout. Mix well. Remove from heat.
Serve warm.

Serves 2-3

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ROASTED CHICKEN

1 Chicken, cut into 4 pieces
2 tsp Coriander root, chopped
1 ½ tbs Soy Sauce
2 tbs Garlic
1 tsp Salt
½ tsp Pepper

Pound the garlic, coriander root, pepper and salt together until smooth.
Mix the chicken with soy sauce and the pepper mixture. Mix very well.
Set aside for 1 to 1 ½ hours. Preheat oven to 375°F.
Bake the chicken for 45 to 50 minutes.
Serve with sticky rice

Serves 2-3

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RED CURRY PASTE

10 dried large Hot Peppers
4 tbs Garlic, chopped
2 ½ tbs Lemon Grass, sliced
2 ½ tsp Cumin (Yira)
1 ½ tsp Shrimp Paste
3 tbs Shallots, chopped
3 tbs Siamese Ginger, chopped
1 tsp pepper
1 tsp Kaffir Lime skin, chopped

Pound all the ingredients together until smooth or use an electric blender on medium speed.
The paste should be the consistency of peanut butter. Add a little oil if necessary.
Keep in container in refrigerator for 1-2 weeks. Use this paste for making red curry dishes.

Makes 3-4 tbs

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FIVE-SPICE BATTERED PRAWNS

4 tbs Self raising Flour
pinch of Salt
½ tsp 5 Spice Powder
1 piece Root Ginger, finely chopped
1 Egg
4-5 tbs Water
500g Large King Prawns, shelled
Oil for deep frying

Sift the flour, salt and 5 spice powder into a mixing bowl, then add the ginger.
Make a hollow in the centre and add the egg. Beat thoroughly, adding
sufficient water to make a smooth light batter.
Heat oil in a deep fryer. Dip each prawn into the batter, then deep fry two
or three at a time for 2 to 3 minutes, until golden brown.
Drain on absorbent paper towel. Keep warm

Serves 4-6

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SPARE RIBS

1 kg lean Spare Ribs
Salt
2 tbs Oil
1 piece Root Ginger, finely chopped
1 clove Garlic, crushed
Sauce
4 tbs Honey
4tbs Malt Vinegar
2 tbs Soy Sauce
½ cup Tomato Paste
1 tsp Chilli Powder
dash of Worcestershire Sauce
2 cloves Garlic

Mix all the sauce ingredients together, cover and set aside.
Cut the spare ribs into 5cm / 2 in pieces and sprinkle with salt.
Heat oil in a wok or deep frying pan, add the ginger and garlic and fry for 1 minute.
Add the spare ribs and fry quickly until browned. Lower the heat and cook for 10 minutes.
Spoon the sauce over the spare ribs and turn to coat them evenly.
Cover the pan with foil or a lid and simmer gently for 25-30 minutes,
until tender, stirring occasionally.

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RED COOKED BEEF WITH BROCCOLI

1 kg lean Stewing Steak
1 piece Root Ginger, finely chopped
2 cloves Garlic, crushed
6 tbs Soy Sauce
3 tbs Dry Sherry
¼ cup Sugar
1 tsp 5 Spice Powder
2 ½ cups Beef Stock
500g Broccoli

Cut the meat into 2.5cm cubes and place in a saucepan.
Add the ginger, garlic, soy sauce and sherry. Sprinkle over the sugar and 5 spice powder.
Pour in the stick and bring to the boil, then cover and simmer
for 1 to 1 ½ hours until the meat is tender.
Divide the broccoli into florets and add to the pan. Boil vigorously, uncovered,
until the broccoli is just cooked and the stock is reduced and thickened.
Arrange the meat and broccoli on a warmed serving dish.

Serves 4-6

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GINGER BOK CHOY

2 bunches Baby Bok Choy (or 6 pieces)
1 tbs Peanut Oil
1 tsp freshly chopped Ginger
¼ cup Oyster Sauce
1 tbs Sesame Seeds, toasted

Wash bok choy well and remove any unwanted outside leaves.
Trim base and slice each bok choy leaf in half lengthwise.
Heat oil in a large frying pan or wok on medium-high heat.
Add bok choy, cover and cook 2-3 minutes or until just tender.
Stir in combined ginger and oyster sauce. Cook for 1 minute
or until the sauce is heated through.
Place sesame seeds into a frying pan over medium-high heat.
Dry fry for 3-4 minutes or until golden, stirring occasionally.
Sprinkle over bok choy and serve immediately.

Serves 4

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Chicken and Mushroom Soup

5 dried Chinese Mushrooms
6 cups Basic Chinese Chicken Stock
300g skinned Chicken Breast, shredded
1 tbs finely chopped fresh Ginger Root
2 Spring Onions, sliced
2 Egg Whites, lightly beaten
2 large Lettuce leaves

Soak mushrooms in hot water for 30 minutes. Discard stems and slice finely.
Bring stock to the boil. Add chicken, mushrooms, ginger and spring onions.
Bring to the boil again, reduce heat and simmer for 5 minutes. Remove from
heat and whisk egg whites through soup. Tear lettuce leaves and place in bottom
of individual soup bowls and ladle hot soup into bowls and serve.

Serves 4-6

Source : Margaret Gee's Low Cholesterol Cuisine

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Basic Chinese Chicken Stock

1 Chicken, skinned
2 cloves Garlic, chopped
1 tbs chopped fresh Ginger root
1 medium sized White Onion, roughly chopped
1 Carrot, roughly chopped
2 stalks Celery
4 stalks Coriander
freshly ground Black Pepper
6 cups Water

Cover all ingredients with water and bring to the boil. Cover and simmer very slowly
for 1 1/2 hours to produce a concentrated flavour. Pour soup through a sieve and place
liquid in the refrigerator. Later skim off fatty surface and strain to eliminate all traces of fat.

Serves 4-6

Source : Margaret Gee's Low Cholesterol Cuisine

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JASMINE RICE

1 tsp Canola Oil
1 1/2 cups Jasmine Rice
3 cups boiling Water
1 Chicken Stock Cube

In a large heavy based saucepan heat oil on medium to high heat.
Add rice and stir constantly for 5 minutes. Dissolve stock cube in
boiling water. Turn heat to low and carefully pour liquid into rice,
stir well. Place tight fitting lid on saucepan and cook for 15 minutes.
Turn off heat and let rest for 5-10 minutes before serving.

Serves 4

Source : Fat Fighting Foods - Weight Loss made Easy

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