post them here

especially soups, I need some ideas

9/4/2012 5:07:38 PM

put broth in pot

add heat

9/4/2012 5:09:55 PM

pft, no srirachi, no dice

9/4/2012 5:11:55 PM

kimchi jjigae!
One of my favorites!

http://www.maangchi.com/recipe/kimchi-chigae-kongnamool

9/4/2012 5:12:10 PM

if you specifically look for the street vendor foods, you can find some really quick and good recipes

9/4/2012 5:13:04 PM

^^awesome, thats exactly the kind of thing I'm looking for. every pho recipe I've found has had like 20 different ingredients

9/4/2012 5:14:07 PM

Cool. Maangchi's website has lots of other recipes and the videos are great.

9/4/2012 5:19:16 PM

http://www.tastebook.com/recipes/675857-Thai-Chicken-Soup-Tom-Kha-Gai-
dericious

9/4/2012 5:20:26 PM

1. Combine peanut butter, soy sauce, salt, pepper, cayenne, garlic powder
2. Chop carrots and scallions
3. Toast sesame seeds
4. Combine with any kind of noodle
...
6. Profit?

9/4/2012 5:22:38 PM

bowl of rice

9/4/2012 5:34:20 PM

ITT Southeast asia contains Korea.

9/4/2012 5:49:53 PM

The food has similarities. He got what he was lookin for.
Besides, I'm proud of my Korean heritage

Where is your recipe?

[Edited on September 4, 2012 at 8:10 PM. Reason : ]

9/4/2012 8:09:37 PM

^ you are giving me hints. But it could just be intentionally misleading.

But, go on...

Pho (vietnamese)


sukiyaki ( varies from country to country)


[Edited on September 4, 2012 at 8:46 PM. Reason : ....]

9/4/2012 8:33:51 PM

Quote :

"The food has similarities. He got what he was lookin for. Besides, I'm proud of my Korean heritage Where is your recipe? [Edited on September 4, 2012 at 8:10 PM. Reason : ]"

I have a Chinese gf. I don't need a recipe.

[Edited on September 4, 2012 at 9:17 PM. Reason : .]

9/4/2012 9:17:21 PM

Thats weak Hoisin sauce.
The chick behind the counter at Shanghai Express doesn't count as your GF.

9/4/2012 9:26:43 PM

Right...

9/4/2012 9:32:30 PM

I'm hungry now

You can take 1 part by volume of sugar and 5 parts lite soy sauce mixed with a bunch of minced garlic and a pinch of black pepper. Marinate any meat in it and grill it. That's about as basic as it gets and is pretty generic chinese/southeast asian. Sometimes I'll add a little bit of pineapple juice.

I love spring rolls. To make the dipping sauce, mix up 1 part fish sauce, 1 part sugar, and 2 parts water and bring it to a light boil for just a minute. After it cools down put in some minced garlic and lime juice to taste. Vinegar can be a lime substitute. You may have to play with the water/fish sauce/sugar. When you serve the sauce add chili sauce (like sriracha but not pureed) and crushed peanuts.
To make the rolls, boil some rice vermicelli til it's al dente, rinse in cold water, and let it drain in a colander really well (you don't want any excess moisture). Take a rice paper spring roll shell thingy and dip it in slightly warm water for a second. Shake off the excess and lay it on a flat surface. You may need to use your fingers to smooth out the water so you don't get and wet or dry spots. Lay down a layer of green leaf lettuce, some vermicelli, some sort of meat (I like chicken or pork, just grill it or stir fry), thai basil, strips of cucumber, bean sprouts, green onions sliced the long way, chinese leek, mint, or whatever else floats your boat. Roll it all up with the rice paper making sure you do it as tight as you can without breaking the paper. You may need to reinforce it with another piece of rice paper if you suck at wrapping things or you try to put too much into it. Dip it in the sauce and eat the fuck out of it.

9/5/2012 4:31:22 AM

I make a modified pho with all the stuff I like...when I'm done, it's pretty much a generic "Asian soup."

Beef broth. Get it hot. Add stuff you like--for me, ginger, cilantro, garlic, cinnamon, all manner of peppers, basil, lime, and little fish sauce. At the restaurant, a lot of this stuff comes on the side, but I cook it right in there. As is, it's good to eat. But you can cook some rice noodles in a separate pot and add those. Same goes for beef. And add hoisin!

Warnings: if you're trying to cook the beef in the soup, don't let it get too done in there. If you're trying to cook the rice noodles in the soup, be aware that it can get all starchy. If you cooked a lime in the soup, resist the urge to squeeze it in when it's done.

If you don't have space for lots of ingredients, Pacific has a pho starter (in the broth section) that's pretty good. I just heat it up, add hoisin/pepper, and call it pho.



[Edited on September 5, 2012 at 5:50 AM. Reason : Easy peasy!]

9/5/2012 5:26:36 AM

Asian themed threads taking over!

9/5/2012 6:57:28 AM

http://www.budgetbytes.blogspot.com/2012/08/spicy-noodles-204-recipe-102-serving.html




On a side note, the website (http://www.budgetbytes.blogspot.com) rocks. Total cost of the ingredients to make that dish: $2.04

[Edited on September 5, 2012 at 8:44 AM. Reason : ]

9/5/2012 8:44:32 AM

Beef Kelaguen. Which is Chamorran and not really SE Asian but supposedly it first came from the Philippines.

Quote :

"1 lb extra lean beef 1 cup lemon juice (fresh squeezed is best) 1/4 cup soy sauce 1/2 cup chopped green onion 1/2 cup chopped or sliced onion 2 teaspoons chopped fresh Thai peppers salt Directions: 1 Trim beef of all fat and slice into thin strips. 2 Press out as much blood from the beef as possible. Placing the beef in a colander over a bowl makes this easier to accomplish. 3 Place all ingredients in bowl and mix well. Cover bowl tightly and let sit at room temperature for 2-3 hours, stirring occasionally. 4 Serve chilled as a chaser or with rice. Read more at: http://www.food.com/recipe/beef-kelaguen-kelaguen-k-tne-334846?oc=linkback"

I usually serve it with some pickled ginger strips thrown in as well.

9/5/2012 9:30:24 AM

looks like laab, the Thai version! Or Lao.

I posted a recipe for chicken adobo in the thinking thread. It super easy and crockpot friendly. I might make it this weekend.

9/5/2012 11:33:16 PM

I've made this several times. http://www.foodandwine.com/recipes/quick-shrimp-pad-thai

9/8/2012 10:43:35 PM

I really wish the Asian Market in South Hills mall move to a much bigger location. Pains me all the time shopping there cause they over stack the isles with products.

9/9/2012 8:34:14 AM

^ shop smart shop S-mart.

9/9/2012 8:35:49 AM

?

9/9/2012 8:37:50 AM

didn't want to start a new thread

will somebody share with me a good egg drop soup recipe...something authentic.

food.com says chicken stock + corn starch + beaten egg, but i know it can't be that easy

10/14/2012 12:48:55 PM

Did you try that and find it lacking? Or do you just assume something with 3 ingredients isn't authentic?

10/14/2012 12:57:07 PM

the taste was a bit bland and the color was nothing like what i get at Chinese restaurants -- too clear

maybe crumble a bit of a chicken bullion cube in there?

10/14/2012 1:00:44 PM

Add soy sauce and dark sesame oil.

10/14/2012 1:01:36 PM

i thought about soy sauce, but won't that turn the broth grey?

10/14/2012 1:03:02 PM

the color you get from the restaurant is probably yellow egg coloring or tumeric

add a tsp or 2 of soy sauce wont make it so bad. the sesame is for the smell.

[Edited on October 14, 2012 at 1:08 PM. Reason : ...]

10/14/2012 1:07:22 PM

the egg consistency was perfect, so i think i got that part down

now i just need the color and flavor. maybe i'll pick up some turmeric

10/14/2012 1:13:10 PM

tumeric can over power the soup. you don't need a lot. play with it, add a pinch at a time and see if the color is to your liking. make sure you break it up, you don't want clumps in your soup.

you can break it up my adding a bit of water, mix it, then add it to your egg and beat it.

10/14/2012 1:16:14 PM

10/14/2012 1:24:09 PM

10/14/2012 6:31:37 PM

I thought the whole point of egg drop soup is that it's bland.

10/15/2012 11:52:04 AM

http://www.canadianliving.com/food/bok_choy_mushroom_and_tofu_soup.php

Quote :

"Bok choy, mushroom and tofu soup Portion size: 6 to 8 The stock for this soup should be light in flavour. To use canned or boxed stock, use 3 cups (750 mL) stock and 2 cups (500 mL) water. Serve the soup alongside the dumplings, as you would a side vegetable. Ingredients 5 cups Chinese Chicken Stock Recipe 1 pkg (300 g) regular or medium tofu, cut into 3/4 inch/2 cm cubes 1 cup thinly sliced mushrooms4 cups chopped bok choy or spinach or napa cabbage, (12 oz/375 g) 1/2 tsp salt, approx (optional) 1 thinly sliced green onion 1/2 tsp sesame oil 1 pinch white pepper 1/4 cup coriander leaves, (optional) Preparation In Dutch oven, bring stock to boil; add tofu and mushrooms. Reduce heat and simmer until mushrooms are tender, about 3 minutes. Add bok choy; simmer until tender-crisp, about 3 minutes. Taste and add salt if desired. Transfer to serving bowl. Sprinkle with onion, sesame oil and pepper. Top with coriander (if using)."

flavored tofu or tofu with veggies adds a little something extra.


add some grated ginger, tom yum soup mix if you've got it, half a can of coconut milk and it's basically tom kha.


or you can add carrots, and maybe a little seaweed and japanese noodles­. i like shirataki since they are low-cal.




re tom yum soup mix, look for something in a jar. another brand is probably better, but this will help you aim in the grocery store:



it's got all the lemongrass and galanga (thai ginger) and turmeric and stuff that doesn't dry well in there; much tastier than dried spices.

[Edited on October 15, 2012 at 12:50 PM. Reason : ]

10/15/2012 12:28:58 PM

addtomytopics.jpg

10/15/2012 12:41:14 PM

moar plz

9/29/2013 6:00:55 PM

I loves me some Pho but the last time I had it the meat was mostly gristle.

9/29/2013 8:49:11 PM

hate when that happens. I swear some places just pour vegetable oil into the pot. Or they use trimmings.

9/29/2013 8:57:45 PM

made these last night (with a different peanut sauce). so good.

http://www.chow.com/recipes/10641-vietnamese-style-summer-rolls-with-peanut-sauce

9/30/2013 10:52:12 AM