Oriental Recipes - Y
[Home] Yakitori - Japanese Broiled Chicken [Home]
Title: Yakitori - Japanese Broiled Chicken
Yield: 1 Servings
Ingredients
3 whole chicken breasts;
-skinned
1 bn green onions
1/2 lb chicken livers
2/3 c soy sauce
1/3 c dry sherry
2 ts fresh ginger root; minced
1/4 c water
1 ts sugar
Instructions
Remove any bone from the chicken. Cut into 1 inch cubes. Cut green onions
into 3/4 inch lengths Cut the livers in half (optional)
Alternate the chicken cubes, scallions, and chicken livers on individual
skewers (soaked in water, if bamboo). In a flat shallow glass or ceramic
dish combine the remaining ingredients. Set the skewers in the soy mixture.
Turn to coat all sides and let marinate 20 miutes, turning often or basting
with the marinade. Grill the skewers 4-5 inches from hot coals or preheated
broiler 8 minutes, turning often, until lightly brown and cooked through.
Brush with marinade at least twice during cooking. Dip in toasted sesame
seeds, if you wish.
NOTES : 1/4 teaspoon ground ginger can replace fresh ginger as many recipes
vary with as many cooks, I'm sure the substitution of a = little vinegar
for the sherry would be all right. perhaps a small onion cut in crescent
shapes could substitute for the = green onions.
Recipe by: Jean Hewitt's International Meatless Cookbook
Posted to recipelu-digest by gpgb@attica.net (Michael Bauman) on Mar 27,
1998
[Home] Yam Gai (Thai Broiled Chicken Salad) [Home]
Title: Yam Gai (Thai Broiled Chicken Salad)
Yield: 6 Servings
Ingredients
3 1/2 Ounces Wun Sen (cellophane
-noodles)
1 1/2 Teaspoons Sugar
4 Garlic cloves; chopped
3 Tablespoons Fresh lime juice
2 Teaspoons Whole black
-peppercorns
1 Leaf lettuce
1/4 Cup Fresh corriander
4 Tomatoes
1/4 Cup Soy sauce
3 Scallions
2 Tablespoons Nam pla (fish
-sauce)
1 European cucumber
1 1/4 Pounds Boneless chicken
-breast
1 Tablespoon Roasted peanuts;
-chopped
4 Cups Chicken stock
1 Lime; thinly sliced
Instructions
Soften the noodles in hot water for 30 minutes. In a food processor,
combine garlic, peppercorns, and 2 T corriander. Blend to a paste. Scrape
the sides, and add 0.25 c soy sauce, and 2 T nam pla. Pour the marinade
into a shallow pan and add the chicken (cut into 1 in cubes). Preheat the
broiler. In a medium saucepan, bring the chicken stock to a boil. Drain
the noodles and add to the stock for about 5 min. Drain well, and cut into
4 pieces. Remove chicken from the marinade, and broil for 4 to 7 min.
until browned. In a small bowl, stir together sugar, lime juice, 1 T soy
sauce, and 1 T nam pla.
Line a large platter with lettuce leaves. Spread the noodles over the
lettuce, and top with tomato wedges, chopped scallions, and diced
cucumber.
Arrange the chicken, and pour the dressing over. Sprinkle with remaining
corriander and peanuts. Garnish with lime slices.
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Per serving (excluding unknown items): 74 Calories; 1g Fat (16% calories
from fat); 6g Protein; 11g Carbohydrate; 0mg Cholesterol; 1086mg Sodium
Preparation Time: 0:00
[Home] Yam Neua (Thai Beef Salad) [Home]
Title: Yam Neua (Thai Beef Salad)
Yield: 6 Servings
Ingredients
1 1/2 Pounds Beef tenderloin; room
- temp.
1/4 Cup Fresh lime juice
1/4 Cup Fresh corriander;
-chopped
1 Leaf lettuce head
2 Tablespoons Fresh mint;
-chopped
2 Tomato; thinly sliced
1 Jalapeno pepper; minced
1 Small red onion; thin sliced
3 Garlic cloves; crushed
1 Small cucumber
2 Tablespoons Nam Pla (fish
-sauce)
Fresh ground black pepper
2 Tablespoons Palm (brown)
-sugar
1 Lime; thin wedges
Instructions
Preheat oven to 500F. Set beef in small baking dish and roast for 20 min.
until rare. Let cool for 30 min, then refridgerate until cold, approx. 2
hr Slice against grain into 0.25 in. by 0.25 in pieces.
In a large bowl, combine meat strips, corriander, mint, jalapeno and toss.
In a small bowl, combine garlic, nam pla, palm sugar, and lime juice - mix
well. Pour this dressing over the meat and toss to coat.
Cover a large platter with lettuce leaves. Arrange the tomatoes around the
outside, overlapping the slices, as necessary. Arrange cucumber slices
inside the tomatoes, then the onion slices inside those.
Remove the meat from the dressing and mound in the center of the platter.
Pour any dressing that remains over the meat. Cover with a damp towel and
refrigerate until chilled, at least 1 hr and up to 4 hrs. Before serving,
sprinkle with black pepper, and garnish with lime wedges.
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Preparation Time: 0:00
[Home] Yam Som-O (Thai Pomelo-Chicken Salad) [Home]
Title: Yam Som-O (Thai Pomelo-Chicken Salad)
Yield: 4 Servings
Ingredients
1 Pomelo or ruby red;
-grapefruit
1 sm Whole cooked chicken breast
1 c Cooked shrimp
1 ts Chopped red chile
1 1/2 tb Thai fish sauce
1 1/2 ts Sugar
Juice from 1 large lime
1 1/2 tb Chopped fresh coriander
1 sm Head red leaf lettuce; for
1/4 c Roasted peanuts; chopped
Fresh red chile; julienned
garnish
------------------CRISPY FRIED SHALLOT FLAKES-------------------------
6 Shallots; thinly sliced
1 c Vegetable oil
Instructions
It's almost Chinese New Year and the stores are all stocking up on fresh
fruits which are a traditional Chinese gift for the season.
Pomelos are a big citrus fruit much like grapefruit, but somewhat drier
and sweeter. This Thai recipe makes use of them and you should be able to
find them this time of year. If not grapefruit will do.
This is from an article in the San Francisco Chronicle, 1/30/91, by Joyce
Jue.
Peel and separate pomelo or grapefruit into segments. Remove the
membranes. Seed. Gently flake the flesh apart into a bowl. Chill.
Hand shred the chicken. Add chicken and shrimp to pomelo.
In a small bowl mix together the chopped red chile with fish sauce,
sugar, lime juice and coriander; toss with pomelo chicken mixture.
Arrange the lettuce on a serving platter. Put the fruit mixture over the
lettuce. Top with peanuts and 2 tablespoons of Crisp Fried Shallot
Flakes, and garnish with red chile slivers.
Serves 4 to 6 as a salad entree.
CRISP FRIED SHALLOT FLAKES: Slice shallots into thin slices. Be sure they
are all of the same thinness to ensure even cooking. Heat a pan with the
vegetable oil over medium heat. Add shallots and fry slowly until browned
and crisp, 5 to 10 minutes. The moisture in the shallots should be
completely cooked out. Drain on paper towel. Store in an air-tight
container. Will keep several weeks.
Posted by Stephen Ceideburg; January 31 1991.
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Preparation Time: 0:00
[Home] Yellow Curry Paste (Thai) [Home]
Title: Yellow Curry Paste (Thai)
Yield: 4 Servings
Ingredients
1 ts cumin seeds
1 ts coriander seeds
8 dried chilies
1/2 ts ground cinnamon
1 ts salt
1/2 ts ground cloves
1 tb chopped lemon grass
2 tb chopped shallots
1 tb chopped garlic
1 tb yellow curry powder
Instructions
Contributed to the echo by: Stephen Ceideburg Originally from:
"Discover Thai Cooking".Pierre Chaslin, Piyatep Canungmai, Luca
Invernizzi Tettoni, Times Editions, Singapore, 1987 Here's the recipe
for the paste if you want to go to the effort: Yellow Curry Paste
Place the cumin and coriander seeds in a pan without adding any oil.
Dry fry them, stirring, over medium heat for 1 to 2 minutes until
they are slightly browned, and give off a roasted aroma.
Coarsely chop the chilies and soak in water for 10 minutes. Drain.
Pound all the ingredients together to produce a fine paste which goes
well with beef and pork.
You can work out your frustrations pounding the spice mix in a mortar
and pestle or you can use a food processor if you're feeling
particularly harmonious... Make a lot of the paste and save it for
use in other curries.
[Home] Your Pad Thai Or Mine [Home]
Title: Your Pad Thai Or Mine
Yield: 4 Servings
Ingredients
3/4 lb flat rice noodles (dried);
-width of fettuccine
1/4 c lime juice; or more, to
-taste
1 ts salt
2 tb brown sugar
1 ts hot chile paste
3 tb canola oil; or corn oil
2 eggs; beaten
3 cloves garlic; minced
1 ts fresh ginger; minced
1 carrot; peeled, julienned
8 scallions, halved
-lengthwise; cut in 2"
lengths
1 c mung bean sprouts
1/4 c dry-roasted peanuts;
-unsalted
1/4 c cilantro; chopped
1 lime; sliced 1/8" rounds
Instructions
Soak the noodles in 3 quarts hot water for 30 minutes, then drain them.
(At this point you can store them, covered, for up to 24hours in the
refrigerator.) In a small bowl, combine the lime juice, salt, sugar, chile
sauce, and 1 tbsp water.
Pour 1 tbsp oil into a large nonstick skillet, and cook the eggs over
low heat, stirring with a wooden spoon. Once the eggs are barely cooked,
transfer them to a plate.
In the same skillet (rinsed if necessary), add the remaining 2 tbsp oil.
Over medium heat, add the garlic and ginger. Saute for about 30 seconds,
then add the carrot and scallions. Saute for 1 minute more, stirring
frequently. Add the lime juice mixture, then the drained noodles. Cook
the noodles, stirring constantly, until they are tender but still chewy.
about 1 minute. Add a bit more lime juice if you'd like a perkier Pad
Thai, and add the sprouts and scrambled eggs, stirring well. Quickly
divide the mixture among plates, sprinkle with the peanuts and cilantro,
garnish with the lime slices, if you like, and serve.
Book note: DO NOT try to reheat this dish in the microwave. A friend of
mine did, and it became a large and scary gelatinous glob of noodles
that was absolutely inedible.
Risa's note (and very important): DO NOT soak these noodles for 30
minutes. Only 15 minutes. If you soak them more than 15 minutes they
cook up very gloppy and you don't want that. You want the noodles
separate and shiny. If you soak them for 30 minutes they will get stuck
together when you cook them and they will be too soft to eat (THIS FROM
EXPERIENCE).
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Per serving: 227 Calories (kcal); 17g Total Fat; (64% calories from fat);
7g Protein; 15g Carbohydrate; 94mg Cholesterol; 649mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 3
Fat; 1/2 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Contributor: Vegetarian Planet by Didi Emmons
Preparation Time: 0:00
[Home] Yu Sang (Chinese New Year Salad) [Home]
Title: Yu Sang (Chinese New Year Salad)
Yield: 1 Servings
Ingredients
1 no ingredients
Instructions
1/2 pound fresh sashimi-grade tuna or striped bass fillet (about 6 x
2 x 1/2-inch piece) 2 cups peeled, finely shredded Chinese white
radish (daikon) 2 cups peeled, finely shredded carrot 6 thin
quarter-sized slices of fresh young ginger, finely shredded 1/3 cup
finely shredded sweet preserved pickled ginger (see note) 1/4 cup
finely shredded pickled scallions (see note) 6 fresh or frozen kaffir
lime leaves, finely shredded (optional) (see note) 1 large red
jalapeno chile, seeded and finely shredded 1/2 bunch green onions,
finely shredded
1/2 bunch cilantro, leaves only
1/4 cup chopped peanuts Toasted sesame seeds, for garnish 1
lime or lemon, cut in half and seeded Crisp fried shrimp chips or
fried rice stick noodles, for garnish
MARINADE:
1/2 tablespoon vegetable oil
1/2 tablespoon Asian sesame oil
1/4 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon white pepper
1/8 teaspoon five-spice powder Juice of 1 lemon
Chill fish until firm. Cut into paper-thin, 2-inch-long slices
against the grain; set aside.
In separate bowls, cover radishes and carrots with cold water; set
aside until ready to assemble salad. Then rinse and squeeze out
excess water.
To assemble: Toss fish slices with marinade ingredients. Place fish
in center of a platter. Arrange daikon and carrot shreds around
fish. Scatter fresh and pickled ginger, the pickled scallions, lime
leaves, chiles, green onions and cilantro over fish. Sprinkle with
peanuts and sesame seeds.
Just before serving, squeeze the lime or lemon juice over all.
It is customary for everyone to join in and toss the salad. Using
chopsticks, each diner digs from the bottom of the salad and lifts the
ingredients to mix together.
When the salad is fully tossed, taste for seasoning. Adjust with more
sesame oil, lime juice, salt and/or some of the juices from the
pickled vegetables.
Garnish with shrimp chips or fried rice stick noodles.
Serves 4 to 6.
NOTE: Bottled pickled ginger and pickled scallions may be found in
Chinese markets. Kaffir lime leaves may be found in Thai grocery
stores. If kaffir leaves are not available, omit or substitute
domestic lime leaves.
PER SERVING: 195 calories, 13 g protein, 15 g carbohydrate, 11g g
fat (9 g saturated), 17 mg cholesterol, 205 mg sodium, 3 g fiber.
San Francisco Chronicle, 2/3/93.
Posted by Stephen Ceideberg; February 5 1993.
[Home] Yukkae Jang Kuk (Korean) Beef Stew [Home]
Title: Yukkae Jang Kuk (Korean) Beef Stew
Yield: 6 Servings
Ingredients
1 kg skirt or flank steak
2 ts salt
1/2 ts ground black pepper
24 spring onions, sliced
1 ts sugar
125 g rice vermicelli
2 tb sesame oil
2 ts chilli powder(or to taste)
2 eggs, lightly beaten
Instructions
Put whole piece of steak into saucepan with salt, pepper and just enough
water to cover. Bring to the boil, cover and simmer until steak is very
tender. Allow to cool, then shred with fingers into fibres. Return to the
pot, add spring onions and sugar and simmer for 10 minutes. While
simmering, soak rice vermicelli in hot water for 10 minutes, then drain.
Add to simmering pot. Mix sesame oil and chilli powder together and add to
stew. The rich red oil will float on top. Drizzle the beaten eggs into the
bubbling stew, stirring so that it cooks in shreds. Serve with hot white
rice.
Imran C. Gold Coast-Australia :)
Posted to EAT-L Digest 14 November 96
Date: Fri, 15 Nov 1996 21:44:06 +1000
From: "I. Chaudhary"
[Home] Yum Chai Talay (Thai Hot And Sour Seafood Salad [Home]
Title: Yum Chai Talay (Thai Hot And Sour Seafood Salad
Yield: 5 Servings
Ingredients
1/2 c squids; cleaned; gutted,
-purple s
1/2 c white fish fillets; cut into
- 1 square pieces
1/2 c shrimps; peeled & deveined
1/2 c fresh mussels; cleaned
1/2 c celery leaves
1/4 c peppermint leaves
1 ts cilantro roots; minced
1/4 c chilies; cut into 1 pieces
-or to t
1 ts sugar
4 tb lime juice
1 ts salt
2 tb garlic; minced
Instructions
Pound cilantro roots, garlic and chilies in a mortar or blender coarsely.
Add sugar, lime juice, salt and blend well, set aside. Bring a pot of water
to a boil over high heat. Put squids in a strainer, lower the strainer into
the water and boil briefly just until the squids are cooked (DO NOT
overcook). Lift the strainer up and drain well. Pour the squids into a
mixing bowl and set aside. Bring the water to a boil again and repeat the
boiling steps with the fish fillets and mussels. Com- bine the squids,
fish, mussels and the dressing well. Add mints and celery leaves and mix
briefly. Serve immediately, alone or with cooked rice (goes well with
alcoholic beverages).
Posted to MC-Recipe Digest V1 #754 by Nancy Berry on
Aug 21, 1997
[Home] Yum Hoi Mang-Pu - Thai Mussel Salad [Home]
Title: Yum Hoi Mang-Pu - Thai Mussel Salad.
Yield: 4 Servings
Ingredients
1 c mussels, raw, shelled, clean
2 tb frsh lemongrass, sliced fine
1/4 c shallots, sliced.
10 hot fresh thai chili peppers
1 leaf lettuce.
1 fresh mint leaves.
2 tb fish sauce.
2 tb lime/lemon juice.
1 large mild red chili pepper.
Instructions
Select only good quality, plump, fresh mussels, shelled and
debearded. Put the raw mussels into a strainer and drain well.
Wash the lemongrass stalk, trim off the leaves and woody top portion
and discard. Slice the stalks into fine rings till you have the
required quantity. If possible, use only the tender lower portions
of the stalk. Peel the shallots, and also slice fine. Wash the mint
leaves, and use the leaves whole.
Wash the hot fresh Thai chili peppers (substitute milder chili if
desired), and lightly crush with a heavy object or the flat of a
knife.
Bring a pot of water to a boil and blanch the mussels, using the
strainer, quickly in the boiling water. Put the mussels into a bowl,
let cool then add lime/lemon juice and fish sauce and mix well. Add
the sliced lemongrass, sliced shallots, crushed chili peppers, mixed
together. Add mint leaves, and lightly toss together.
Serve on a platter lined with leaves from the lettuce, and garnish
with some extra mint leaves and slices of the mild red chili pepper.
Serve the remaining lettuce leaves on the side as an accompaniment.
Translated by Padej Gajajiva from "Homemaker - Book 2" by Ponsee
Gajajiva.
[Home] Yum Pra-Hmik (Thai Squid Salad ) [Home]
Title: Yum Pra-Hmik (Thai Squid "Salad")
Yield: 6 Servings
Ingredients
1 lb fresh squids.
1 tb fresh ginger root, julienne.
1 tb lemongrass, sliced fine.
2 tb onion, chopped.
3 tb lime or lemon juice.
3 tb fish sauce.
1 tb scallions, chopped.
1 tb cilantro, chopped.
1/2 c mint leaves.
10 crushed hot chili peppers.
Instructions
Clean and wash the fresh squids, removing all inner matters and skin. Cut
through the side so that the meat is in a single "sheet". Cut the meat into
strips about 3/4" to 1" wide and 2" long. If desired, slash one side in a
close criss-cross patterns, and the strip will curl into a roll upon
cooking. Place the squid pieces into a wire strainer with long handle.
Boil a pot of water, and immerse the strainer with the squid meat into the
boiling water to cook. For very fresh squid, cook until the meat had
turned opaque and heated through. For frozen, or "not so fresh" squid, it
is advisable to cook a little longer. Lift the squid out of the boiling
water and let drain in the strainer. Place the well drained squid meat into
a bowl and add fish sauce and lime or lemon juice. Adjust tastes by adding
more of either ingredients. The tastes should be tangy sour with sufficient
salty tastes. Add lemongrass, ginger roots (very finely julienne), and
chopped onions, and mix well. (Optionally, you may add dry ground hot
chilli pepper to taste). Place on a serving platter (lined with lettuce
leaves) and topped with chopped scallions, cilantro, mint leaves, and
crushed hot chilli peppers. Translated by Padej Gajajiva from a Thai
cookbook, "Thai Cuisine" by Chantr Tasanont, Manee Suwanpong, and Srisamon
Kongpun.