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Oriental Recipies Database Anonymous 08/24/2020 (Mon) 01:31:16 No. 258
All this talk about curry has got me hungry. Post your Asian recipes here. I'll start by contributing a couple of asian salad dressing recipes. ------ ORIENTAL SPICY SALAD DRESSING 1 inch piece fresh ginger 3 cloves garlic 1 c. oil Juice of 1 lemon 2 tbsp. tamari or soy sauce 2 tbsp. tahini (sesame seed paste) Just blend it all together and chill. ------ Japanese Restaurant-Style Salad Dressing 1/2 cup minced onion 1/2 cup peanut oil 1/3 cup rice wine vinegar 2 tablespoons water 2 tablespoons minced fresh ginger root 2 tablespoons minced celery 2 tablespoons ketchup 4 teaspoons soy sauce 2 teaspoons white sugar 2 teaspoons lemon juice 1/2 teaspoon minced garlic 1/2 teaspoon salt 1/4 teaspoon ground black pepper Blend until pureed. I really like this second dressing. I've made it several times.
>>258 Guess i know what i'm going to try this week
Oh and here's a recipe for phrik nam pla, a Thai dipping sauce. 3 cloves Garlic peeled and minced 1-2 Thai bird chilis 2 tbsp Lime Juice 1 tbsp Fish sauce 1 tsp Brown sugar sugar or palm sugar (or can use sugar substitute)
>>260 If you don't have bird chilis then you could probably substitute chiltepins or pequins or any of other kinds of small hot thin walled chilis.
Since I've already started with sauces and dressings I post a few more. Basic Su A universal Japanese flavored sweet/sour dressing that is used on many foods. It is the seasoning for making sushi rice, it is the salad dressing for the delicately sliced fresh vegetables in sunomono and namasu or it is the vinegar seasoning to use on vegetables for suzuke. 1 cup sugar 1 cup white vinegar Salt to taste Combine sugar and white vinegar in a saucepan on low heat. Stir to dissolve sugar. Add salt to taste. Remove from heat as soon as sugar dissolves. Cool to room temperature. Basic Su can be prepared in advance and stored in the refrigerator. Sunomono Salad Thinly slice any Japanese, Armenian or Thai cucumbers, Japanese eggplants, shiso leaves, red onions, green peppers, etc. Put in a large salad bowl. Lightly dress with Basic Su and toss. Miso Su This is a miso dressing or dipping sauce that may be used on fresh or blanched vegetables. Experiment with different vegetables such as green onions (try them blanched), any green beans, asparagus, snow peas, yu choy, kailaan, etc. 2 tablespoons vinegar 2 tablespoons sugar 1/4 cup miso Chile flakes, sesame seeds are optional for flavoring Instead of using the vinegar and sugar ingredients, use the Basis Su you may already have prepared. Mix all the dressing ingredients until smooth. Add a little water to thin or to reduce the flavor if necessary. Miso Su can be prepared in advance and stored in the refrigerator.
Ponsu Sauce This uncomplicated citrus flavored dipping sauce can be used for salads, tempura vegetables, shabu-shabu, yosenabe and mizutaki. 1/2 cup yuzu or lemon juice 1/2 cup soy sauce 6 tablespoons chicken broth or dashi 2 tablespoons mirin Combine all sauce ingredients. Try adding grated daikon (drained) to individual sauce dishes and pour Ponsu sauce over it. Serve at room temperature and store in the refrigerator. Sesame Seed Dressing for Steamed/Boiled Vegetables This nutty sesame dressing will complement almost any vegetable. Try growing sesame seeds in your garden! A green vegetable such as spinach, watercress, komatsuna, misome, Chinese cabbage, green beans, etc. 2-4 tablespoons roasted and/or ground white, tan or black sesame seeds 2 tablespoons sugar 2 tablespoons soy sauce 2 tablespoons chicken broth or dashi Combine all sauce ingredients and mix. Boil or steam vegetable until desired doneness. Strain vegetable and dash with cold water. Squeeze vegetable to release most of the water. Cut vegetable to desired size. Lightly dress vegetable with sesame dressing. For green beans, sprinkle sugar on beans while hot so the sugar will dissolve. Sprinkle ground or whole roasted sesame seeds and add soy sauce to desired taste and toss.
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>dice two onions >rangiri (vid related) some carrots till you have the same volume >cut equal volume of potatoes into bite sized pieces >cut up some garlic and ginger if you have it >sautee the onions >sautee the ginger and garlic >cut up two+ pounds of chicken into bite sized pieces (include the fat, pressure cookers are ideal for chicken fat) >fry the chicken briefly, you aren't trying to cook it fully just make it so it won't fall to pieces when pressure cooked >dump it all in a pressure cooker >add 4.5 cups broth (less if you can still cover everything) and 360 grams of curry roux >cook for 15 mins >serve on white rice Sadly the pickels are kinda hard to get in the US. Any substiutes you recomend?
>>277 >Sadly the pickels are kinda hard to get in the US What pickles?
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Let's try this post again I plan on trying some poke recipes soon. Technically it's Polynesian in origin but in practice it's really Asian-Hawaiian fusion.
I have lots of allergies and sensitivities; peanuts, all tree nuts, and I've been told to avoid peas and beans, as well as shelled things like corn, seeds, and grains. Is there a particular Asian cuisine that avoids most of these? Some eastern shit looks great but I don't trust some restaurants
>>409 You certainly have it rough. Pretty sure you'll have a hard time because rice and soy sauce are reoccurring in general. Nonetheless, you can certainly adapt certain recipes that call for soy sauce and use salt. It's not the same exactly, but if you try making Japanese curry, I think you wouldn't notice there is no soy sauce. I know there's a Korean and Japanese snack of eating baked sweet potato... Sorry, don't have much else I can recommend.
>>418 Actually rice and soy sauce are fine. I think the peas and beans things was because they're legumes (?) so it was holdover caution from when I was a child and never got re-allergy tested. In fact, rice is one of the recommended foods that I should be eating. I did actually make Japanese style curry last month! I made a proper roux and everything, and the whole process took me like 3 or 4h because I'm bad at timing things. I chose it because the base (carrot, onion, potato (?), beef) was the same as a Mediterranean style stew that I made prior. Not sure on shellfish but seeing all these water and noodle dishes with tons of garnish, really gets the palate going
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>>422 >rice and soy sauce are fine Then maybe Japanese cuisine would actually be good. I find they can have very subtle seasonings, relying on soy sauce and sake alone. Maybe try ochazuke? Not shellfish, but salted salmon is good. >I did actually make Japanese style curry last month! Japanese curry is glorious. I don't have it often, but I love it.
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This was unexpected. It's a good demonstration of how to make a sweet rice ball though.
>>539 I don't like how the red bean paste is on the outside. Messier to eat. If i were to to make it I would inverse. Also all red bean recipes I've seen have you drain and replace the water because it gets bitter.
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Are these the right kind of beans for red bean paste?
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>>552 No. You you need adzuki beans. They're related to mung bean and black gram bean. They're really easy to grow too.
>>552 Yes those are the right beans. In Japan they are called adzuki elsewhere they are called red beans or small red beans.
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>>561 No they're defiantly different. Just look at the hilum. Adzuki is Vigna where as those Goya brand beans are clearly Phaseolus.
>>562 You are wrong anon, I could show you my pinto beans and get a similar comparison. The beans are probably harvested a bit earlier with the goya. https://www.differencebetween.com/difference-between-adzuki-beans-and-vs-red-beans/
>>563 Anon I've grown a lot of different legumes in my life, trust me when I tell you that adzuki beans aren't the same as those red Goya beans. Incidentally there is also a red rice bean that I do have a tendency to mix up with adzuki because they look so similar. But that's because both red rice bean and adzuki are both Vigna.
>>564 Take a look at amazon, Here look at these beans. https://smile.amazon.com/Adzuki-Beans-Food-Live-Dried/dp/B00JFF4KSO/ref=sr_1_7?dchild=1&keywords=adzuki%2Bbeans&qid=1604310039&s=grocery&sr=1-7&th=1 Same beans as the goya. I've read reviews of people using the goya beans instead of the marked up adzuki. Tastes the same, its the same bean. Maybe if you can go to a real store and find adzuki for the same cheap price as other beans because they are crazy expensive online compared to other beans when you don't just buy the goya. You seem very knowledgeable on beans but i don't believe you. At most I'd say it might be a slightly different variety but functionally the same bean.
>>565 I've already decided that the in order to prove it to you, as well as to prove it to myself, I'm just going to buy some of those red beans as well as some adzuki beans from a source that I know are adzukis and sprout them both and and grow a couple pots of each and compare them. I need a project now that my garden is through for the season and also I really want to grow a bunch of beans next year. I should be able to get the Goya beans in a day or two but I'll have to send off for the asian beans. I'll report back once I've got both. Someone better find me a recipe for red Central American beans because I don't really have any since because I prefer white, black, or yellow beans over the the red ones.
>>566 Make red bean paste for both of them aswell of course. I bought the goya beans to make anpan but I have been incredibly lazy about getting around to it.
Whats the best liner for a bamboo steamer? I watched a few youtube recipes and some videos on bamboo steamers and everything tells you to use a liner to prevent discoloring as well as the bamboo absorbing the flavors. Because of this I've had my steamer for quite a while but i haven't used it yet. I see there are cotton and silicon reusable liners as well as parchment paper liners that comes in sets of 100 which would probably take me years to use and I'd likely reuse them anyways until they clearly shouldn't be used anymore.
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>>565 >>566 Considering Goya's website even advertises for their own selection of Adzuki beans (https://www.goya.com/en/products/adzuki-beans), I'm convinced they're different. Still, the question raised that they are functionally the same bean is still a valid point. Reminds me of when I made mochi cake and the recipe specified mochiko flour. Since this was for a birthday, I went with mochiko flour instead of experimenting with sweet white rice flour (which I read several places is different than mochiko), but I still wonder if you can't use it for mochi.
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>>570 >Still, the question raised that they are functionally the same bean is still a valid point. I you mean could one be substituted for another in cooking then I don't know and I've gotten curious about that myself. I would honestly think that one of the red varieties of cowpea would probably be a better substitute but I'm uncertain at this point.
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I decided to try making steamed buns for the first time today. I made a lentil filling with soy sauce and ginger. Otherwise, the dough is yeasted, but you ferment it for only a total of an hour before steaming. I can't say steamed buns are something I really love (I like matured doughs), but they were relatively quick to make and I appreciate that I could fill them with random leftovers.


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