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Asian Menu

Egg Drop Soup

 

Serve  6-8
 

Ingredients

  • 2 liter Home made chicken stock

  • 2 tbs of Cornstarch

  • 1/2 tsp white ground pepper.

  • 6 Eggs

  • 1 tsp (or more) Sesame oil

  • Green onions

Recipe Preparation

  • Bring chicken stock to boil.

  • Whisk 1/2 cup of room temperature stock (or water if your stock just made and too hot) and cornstarch  until well combined. Bring the stock to a simmer and slowly add starch mixture.

  • Whisk together  eggs in a separate measuring cup or bowl.

  • Slowly stir in the eggs: Once your stock has come to a simmer, use a whisk or a fork to begin stirring the stock round and round to create a slow “whirlpool”.  Then gradually drizzle in the eggs as you continue to stir the stock, and they will turn into those magical little ribbons.  Remove pan from heat.

  • Add remaining ingredients.  Stir in the sesame oil. Taste and season with salt and pepper as needed.

  • Garnished with green onions.

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Ginger Sesame Garlic Shrimp Recipe

 

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Ingredients
Marinade:

  • 1/4 cup soy sauce (use gluten-free soy sauce for gluten-free version)

  • 2 tablespoons seasoned rice vinegar

  • 2 teaspoons brown sugar

  • 2 tablespoons extra virgin olive oil

  • 1 teaspoon dark sesame oil

  • 3 cloves garlic, minced (about 1 Tbsp)

  • 1 Tbsp grated ginger

Shrimp:

  • 1 pound 16-20 count shrimp, peeled and deveined

  • 1 tablespoon  rice bran, or peanut oil

  • 3 green onions, including onion greens, sliced on the diagonal

  • 1 Tbsp sesame seeds, toasted

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Recipe Preparation

1 Marinate the shrimp: In a medium bowl whisk together the soy sauce, seasoned rice vinegar, and brown sugar until the sugar has dissolved. Then whisk in the olive oil, sesame oil, minced garlic, and grated ginger. Place the shrimp in the bowl with the marinade. Toss to coat with the marinade and chill until ready to cook.

 

2 Toast sesame seeds: If you haven't already done so, toast the sesame seeds in a small sauté pan on medium high heat until lightly browned.

3 Stir-fry shrimp and green onions: Heat cooking oil in a large stick-free sauté pan or wok (can use seasoned cast iron) on high heat. When the oil is shimmering hot, almost smoking, use a slotted spoon to move the shrimp from the marinade into the hot pan. (Watch out, it will splatter.) Stir-fry for a minute.

Add half of the sliced green onions. Continue to stir fry, turning the individual shrimp over if necessary, until the shrimp are pink and just cooked through. No more than 2 minutes max total cooking time, a minute on each side.

 

4 Reduce marinade: Remove shrimp from pan and transfer to a serving bowl. Place the remaining marinade in the hot sauté pan and simmer it until it has reduced to a syrup.

 

5 Pour sauce over shrimp, sprinkle with sesame seeds, green onions: Pour over the shrimp. Toss to coat. Sprinkle the shrimp with toasted sesame seeds and remaining green onions.

Serve immediately with rice, soba noodles, rice noodles, bok choy, spinach, broccoli, or asparagus.

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Indonesian Ginger Chicken

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Ingredients

  • 1 cup honey

  • 3/4 cup soy sauce

  • 1/4 cup minced garlic (8 to 12 cloves)

  • 1/2 cup peeled and grated fresh ginger root

  • 2 (3 1/2 pound) chickens, quartered

Recipe Preparation

  • Cook the honey, soy sauce, garlic, and ginger root in a small saucepan over low heat until the honey is melted. Arrange the chicken in 1 layer in a shallow baking pan, skin side down, and pour on the sauce. Cover the pan tightly with aluminum foil. Marinate overnight in the refrigerator.

  • Preheat the oven to 350 degrees F.

  • Place the baking pan in the oven and bake for 30 minutes. Uncover the pan, turn the chicken skin side up, and raise the temperature to 375 degrees F. Continue baking for 30 minutes or until the juices run clear when you cut between a leg and thigh and the sauce is a rich, dark brown.

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Miso Soup

 

"Dashi is a basic stock used in Japanese cooking which is made by boiling dried kelp (seaweed) and dried bonito (fish). Instant dashi granules are sold in conveniently-sized jars or packets and vary in strength. Add more dashi to your soup if you want a stronger stock. You can use yellow, white or red miso paste for this soup. Yellow miso is sweet and creamy, red miso is stronger and saltier

Ingredients

  • 2 teaspoons dashi granules

  • 4 cups water

  • 3 tablespoons miso paste

  • 1 (8 ounce) package silken tofu, diced

  • 2 green onions, sliced diagonally into 1/2 inch pieces

Recipe Preparation

  1. In a medium saucepan over medium-high heat, combine dashi granules and water; bring to a boil. Reduce heat to medium, and whisk in the miso paste. Stir in tofu. Add green onions to the soup. Simmer gently for 2 to 3 minutes before serving.

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