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Asian Spaghetti

3 tablespoons CRISCO? Oil, divided
1/2 pound spaghetti, uncooked
3 tablespoons soy sauce
3 tablespoons sesame seeds
1 scallion or green onion, trimmed and thinly sliced

Bring large pot of salted water to a boil on high heat. Add 2 tablespoons Crisco Oil and spaghetti. Boil according to package directions until al dente. Drain.

Heat remaining 1 tablespoon Crisco Oil in small skillet on medium heat. Add sesame seeds. Saut? 2 minutes, or until brown. Toss spaghetti with soy sauce, sesame seeds and scallion. Serve immediately.

Asian Grilled Quail

1/4 cup hoisin sauce
2 tablespoons sesame seeds
3 tablespoons chile-garlic sauce
2 tablespoons dark sesame oil
3 tablespoons honey
1 teaspoon ground ginger
8 quail, dressed (or 4 Cornish hens)
1 (14 1/2 ounce) can chicken broth
2 teaspoons cornstarch
Sliced green onions (for garnish)

Combine first 6 ingredients in a shallow dish; add quail. Cover and chill 30 minutes, turning occasionally.

Remove quail from marinade, reserving marinade. Prepare fire by piling charcoal or lava rocks on one side of grill, leaving the other side empty. Place rack on grill. Arrange quail over empty side; grill, covered with grill lid, 30 minutes or until done (cooking time for hens will be about 45 to 50 minutes).

Pour reserved marinade into a small saucepan. Reserve 1/4 cup chicken broth and add remaining chicken broth to marinade. Bring mixture to a boil over medium-high heat; boil, stirring occasionally, for 5 minutes.

Whisk together cornstarch and reserved chicken broth until smooth. Whisk into marinade mixture; boil, whisking constantly, for one minute.

Serve with quail; garnish as desired.

Banana Rolls

2 bananas
1 can Jack Fruit*
1/4 to 1/2 cup granulated sugar
1 package very thin (large) egg roll wrappers
    (approximately 20)*
3 tablespoons oil

Cut bananas in small 6 to 9-inch strips.

Separate Jack Fruit into small strips.

Separate egg roll wrappers.

Place 1 banana strip and equal amount of Jack Fruit on each wrapper. Sprinkle with sugar and roll up. Seal with cornstarch and water paste (optional). Pan fry in oil until golden in color.

* Jack fruit and egg roll wrappers can be purchased at any Asian market.

Bulkoki (Traditional Korean Roast Beef)

1 (1 1/2 pound) rib eye beef, thinly sliced
2 tablespoons garlic, crushed
2 tablespoons sesame oil
1/2 cup soy sauce
3 tablespoons granulated sugar
2 medium onions, sliced
3 medium carrots, sliced
5 large fresh mushrooms, sliced
1 medium green bell pepper, sliced
3 kiwi fruit, crushed
1 tablespoon sesame seeds

In a large deep skillet over medium heat, saut? garlic in sesame oil for a few minutes and add the thin slices of beef, browning briefly.

Combine soy sauce and sugar in a mixing bowl, stirring to slightly dissolve the sugar. Add to the skillet and continue to cook.

Reduce heat slightly and add sliced onions, carrots, mushrooms, green pepper and kiwi fruit; continue to cook, stirring occasionally. Cover and continue to cook to desired degree of doneness.

Just prior to serving, add sesame seeds and serve.

This is best served with plain rice.

Asian Honey-Tea Grilled Shrimp

1 1/2 pounds medium shrimp, peeled, de-veined
Salt
2 scallions, thinly sliced
1 cup brewed double-strength orange spice tea, cooled
1/4 cup honey
1/4 cup rice vinegar
1/4 cup soy sauce
1 tablespoon peeled, finely chopped fresh ginger
1/2 teaspoon freshly ground black pepper

In a plastic bag, combine tea, honey, vinegar, soy sauce, ginger and pepper, to make marinade. Remove 1/2 cup marinade; set aside for dipping sauce. Add shrimp to marinade remaining in plastic bag, turning to coat. Close bag securely and marinate in refrigerator 30 minutes or up to 12 hours.

Remove shrimp from marinade; discard marinade. Thread shrimp onto 8 skewers, dividing evenly. Grill over medium hot coals 4 to 6 minutes or until shrimp turn pink and are just firm to the touch, turning once. Season with salt, to taste.

Meanwhile, prepare dipping sauce by placing reserved 1/2 cup marinade in small saucepan. Bring to a boil over medium-high heat. Boil 3 to 5 minutes or until slightly reduced. Stir in green onions.

Makes 4 servings.

Per serving: 202 cal., 35 g pro., 7 g carbo., 3 g fat; 259 mg chol., 511 mg sodium

Burmese Curried Pork (Weta Hin)

1 (2 pound) boneless pork shoulder
1 large onion, finely chopped
5 cloves garlic, finely chopped
1 tablespoon finely chopped gingerroot
1 teaspoon ground turmeric
1/2 teaspoon crushed red pepper
2 tablespoons vegetable oil
1 teaspoon sesame oil
1 (16 ounce) can whole tomatoes, drained
1 stalk fresh lemon grass, finely chopped
1 tablespoon fish sauce
Hot cooked rice

Trim fat from pork; cut pork into 2-inch cubes. Place onion, garlic, gingerroot, turmeric and red pepper in blender container. Cover and blend on medium-high speed, stopping blender frequently to scrape sides, until smooth, about 1 minute. Heat oils in Dutch oven over medium heat until hot. Gradually and carefully pour vegetable mixture into oil. Heat to boiling; reduce heat. Cover and simmer, stirring, occasionally, 15 minutes.

Add pork, tomatoes, lemon grass and fish sauce; break up tomatoes with fork. Heat to boiling; reduce heat. Cover and simmer until pork is tender, about 1 1/2 hours.

Serve over rice. Garnish with snipped fresh cilantro if desired.

Yields 4 servings.

Asian Dipping Sauce

Posted by Tiffany at recipegoldmine.com 2/6/2002 9:30 am

1/4 cup finely minced garlic
1/2 cup bottle fish sauce
1/3 cup freshly squeezed lime juice
1 tablespoon granulated sugar
1 teaspoon chili oil

Mix the garlic, fish sauce, lime juice and sugar; stir until sugar is dissolved. Stir in chili oil. Let sit for an hour.

Asian Pasta Salad

Posted by Chefbuzzbuzz at recipegoldmine.com May 1, 2001

This can go along with the Asian Turkey Burgers.

8 ounces pasta
1 carrot, thinly sliced
2 cups broccoli
1/4 pound green beans, cut into small peace
1 red pepper, chopped
2 small zucchini, chopped
3 tablespoons sesame oil
1 teaspoon ground ginger
2 garlic cloves
3 tablespoons soy sauce
1 tablespoon rice vinegar
3 green onions, chopped
Sesame seeds
1 cup bean sprouts

You can add whatever veggies your family likes.

You can also serve this with some sliced grilled chicken.

Cook pasta in salted water for about 4 minutes. Add carrots, broccoli cook 2 minutes more. Add green beans bell pepper and zucchini. Cook 4 minutes more or until the veggies are tender but not mush. Drain and set aside.

Mix together in a small skillet sesame oil add ginger garlic cook 2 minutes remove from heat stir soy sauce rice vinegar and green onions. Pour over pasta. Place bean sprouts and sesame seeds over the pasta and serve.

This can be served hot or cold.

Allison ~ Mom to Justin & Max

Asian Cucumber Salad

2 tablespoons lime juice
1 tablespoon water
1 teaspoon granulated sugar
1/4 teaspoon salt
1 large cucumber
1 small onion, thinly sliced
1 red jalape?o pepper, seeded and chopped
Minced fresh cilantro

Mix lime juice, water, sugar and salt in non-reactive bowl. Cut cucumber lengthwise into halves, then seed and thinly slice. Add cucumber, onion and pepper to lime juice mixture; toss. Cover and refrigerate, stirring occasionally, at least 1 hour. Sprinkle with cilantro.

Yields 4 to 6 servings.

Banana Fritters

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup water
4 firm bananas
3 cups vegetable oil
Vanilla ice cream (optional)

Combine 1 cup of the flour, the baking powder, baking soda and salt in large bowl. Gradually blend in water, beating with a whisk until smooth. Peel bananas. Cut each banana crosswise into 3 pieces, making a total of 12 pieces. Coat bananas lightly with remaining 1/2 cup flour.

Heat oil in wok over medium high heat until oil reaches 375 degrees F. Dip banana pieces in batter, coating completely. Cook 4 to 6 banana pieces at a time in the oil until golden, 3 to 5 minutes. Drain on absorbent paper.

Serve with ice cream, if desired.

Makes about 4 servings.

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