Asian Recipes

Asian Recipes Blog

The Unrivaled Practical Guide for Asian Cooking

Golden Fruit Salad Recipe

Serves: 6
Preparation Time: 40 minutes
Cooking Time: 10 minutes

* For the caramel *
250 g (1 cup) white sugar
4 tablespoons water

* For the fruit salad *
6 medium oranges
2 grapefruit
3 large, ripe peaches
3 large, ripe nectarines

To make the caramel, line a small baking tray with nonstick baking paper and set aside. Make the sugar syrup by putting the sugar and water in a saucepan and heating gently until dissolved, without stirring. Brush down any sugar crystals on the sides of the pan with water. Bring it to the boil and cook until it turns a golden color. Immediately pour the caramel onto the lined baking tray and set it aside until cooled and set hard. As the caramel will have formed only a thin layer, it should set in 10-15 minutes in a cool place.

To make the fruit salad, peel the oranges and grapefruit, cutting the oranges into thin slices and the grapefruit into segments. Halve, stone and skin the peaches and nectarines, if you wish, then cut them into neat slices, cutting across the halves for a more attractive slice.

Lightly tap the set caramel all over with something heavy until it has broken into several small pieces. Put a quarter of the caramel into an airtight container, seal well and set aside until it is needed. Arrange a third of each prepared fruit in the bottom of the serving dish and sprinkle with a third of the remaining crushed caramel. Layer the dish twice more with the fruit and crushed caramel, ending with a layer of caramel pieces.

Pour over any remaining orange and grapefruit juice, then cover the dish with plastic wrap. Set the fruit salad aside for 1-2 hours, or until the caramel has dissolved. Just before serving, sprinkle the reserved caramel pieces over the top. Serve the fruit salad with whipped cream or Greek-style yoghurt.

** Asian Online Recipes **

01:43:19 on 11/30/06 by Webmaster - Recipes -

Microwaved Salmon Recipe

Serves: 4
Preparation time: 10 minutes, plus 30-60 minutes marinating
Cooking time: 5 minutes

4 salmon steaks, each weighing about 175 g
2.5 cm fresh green ginger, chopped
6 black peppercorns
1 clove garlic, chopped
2 tablespoons each vegetable oil, soy sauce and dry sherry

Place the salmon steaks in a circle in a deep microwave-safe dish, with the thin ends pointing inwards. Using a pestle and mortar, pound the ginger, peppercorns and garlic to a rough paste. Transfer the paste to a larger bowl, then mix in the oil, soy sauce and sherry. Pour the sauce over the fish, cover with plastic wrap and marinate for at least 30 minutes but no more than an hour, turning the fish over once. Fold back an edge of the plastic wrap so steam can escape then cook on High for 5-7 minutes, turning the steaks over once. Leave to stand for 2 minutes before serving.

14:47:12 on 11/18/06 by Webmaster - Recipes -

Is there a lighter way to cook crispy battered fish?

It is possible to make a light batter with egg whites rather than whole eggs or egg yolks, but the batter still needs to be deep-fried to be crisp. In the recipe below, breadcrumbs replace the batter and the fish steaks are baked, making them a healthy alternative to fried fish. The crust is crispier if the breaded fish is left to chill, uncovered, for up to 4 hours before cooking.

Oven-Fried Fish Steaks Recipe

Serves: 4
Preparation time: 15-20 minutes
Cooking time: 10 minutes

2 tablespoons plain flour
Pinch of cayenne pepper
Salt and pepper
2 tablespoons dried mixed herbs
90 g (1.5 cups) fine breadcrumbs
1 large egg white
4 thick white fish fillets or steaks, each weighing 175-250 g, skinned
2 tablespoons peanut oil
To serve: lemon wedges

Preheat the oven to 190 degrees Celcius and put a baking tray in it to warm. Mix the flour with the cayenne and salt and pepper to taste. Stir the herbs into the breadcrumbs. Whisk the egg white lightly with a fork until just frothy. Make sure the fish is dry. Coat it in the flour mixture first, then dip it into the egg white and finally the herb-flavored breadcrumbs. Heat the oil in a large, nonstick frying pan until it is very hot but not smoking. Add the coated fish steaks and fry them over a moderate heat for about a minute each side. Transfer the fish steaks to the hot baking tray and bake for 8 minutes. Serve with lemon wedges.

** Asian Online Recipes **

13:30:52 on 11/18/06 by Webmaster - Recipes -

Baked Fish Recipe

Serves: 6
Preparation time: 20 minutes
Cooking time: 60-70 minutes

2 red onions, cut into wedges
2 fennel bulbs, cut into wedges
2 red peppers, deseed and cut into wedges
4 large ripe tomatoes, quartered
2 cloves garlic, quartered
3 tablespoons virgin olive oil
1 tablespoon lightly crushed fennel or coriander seeds
Salt and black pepper
2 kg whole fish, trimmed, scaled and cleaned
200 ml dry white wine
4 tablespoons Pernod, optional

Preheat the oven to 230 degress Celcius. Put all the vegetables in a large baking dish. Mix in the oil and crushed seeds and season to taste. Cover and bake for 30 minutes, turning the vegetables over a few times. Score the fish in two or three places on each side with a sharp knife, and sprinkle inside and out with salt and pepper. Place the fish on top of the vegetables, pour over the wine and Pernod, if using, and cover tightly with foil. Reduce the oven temperature to 190 degrees Celcius and bake for 30-40 minutes until the flesh flakes easily when tested with a fork.

12:22:45 on 11/18/06 by Webmaster - Recipes -

Eggplant with garlic yoghurt recipe

Serves: 2
Preparation time: 40 minutes
Cooking time: 8-10 minutes

1 large eggplant
1 clove garlic, crushed
150 ml yogurt
Black pepper
2 tablespoons olive oil
Mint, shredded, optional

Cut the eggplant lengthways in pencil-thick slices, sprinkle each lightly with salt and stack them in a colander. Stand in the sink to drain for 30 minutes. Meanwhile, mix the garlic into the yogurt and season with salt and black pepper to taste. Preheat the grill to medium hot. Rinse the eggplant slices and pat dry with kitchen paper towels. Brush one side with oil and grill until lightly browned, then brush the other side with oil and grill that. Serve hot or at room temperature, topped with the garlic yogurt dressing. Garnish, if you like, with fresh shredded mint.

11:27:48 on 11/08/06 by Webmaster - Recipes -

Herb Dumplings Recipe

Makes: 8 dumplings
Preparation time: 10 minutes
Cooking time: 15-20 minutes

60 g (0.5 cup) self-raising flour
0.5 teaspoon salt
100 g (1 cup) prepared suet mix
0.25 cup chopped fresh parsley
60 ml cold water

Sift the flour and salt into a mixing bowl. Add the suet mix and parsley and stir with a round-bladed knife. Add the water and mix to form a soft, scone-like dough. Turn the dough out onto a lightly floured surface and divide it into eight equal portions. With clean, cold, lightly floured hands, roll each portion into a ball, then shake off any excess flour. Add the dumplings to a gently simmering stew, placing them lightly on top and ensuring that they are not submerged in the liquid. Cover the pan or casserole with a lid and continue to simmer for 15-20 minutes, or until cooked through. Serve immediately.

For dumplings to accompany boiled corned beef, sift 1 teaspoon mustard powder with the flour and salt before adding the suet mix.

** Asian Online Recipes **

08:23:12 on 11/08/06 by Webmaster - Recipes -

Mixed Dried Fruit Compote with Star Anise Recipe

Serves: 8-10
Preparation time: 10 minutes plus overnight soaking
Cooking time: 30 minutes

125 g each dried apple rings, apricots, figs, peaches, pears, prunes and dates
150 g dried mango slices
6-8 star anise
Thinly pared zest and strained juice of 1 large lemon
25 g (5 teaspoons) caster sugar, optional

Put the dried apple, apricots, figs, peaches, pears and prunes into a large bowl, then pour over 1.5 liters of cold water. Cover the bowl tightly and leave the fruit to soak overnight. Place the fruit and the water in a large saucepan. Add the dates, mango, star anise, lemon zest and juice and the caster sugar (if using). Stir them together gently and bring the mixture to the boil. Reduce the heat, cover the pan and simmer for 25 minutes. Remove the saucepan from the heat and pour the compote into a heatproof bowl. Serve hot, or let cool, cover and refrigerate for up to seven days.

** Asian Online Recipes **

13:33:00 on 11/04/06 by Webmaster - Recipes -