The World of Computer Software/The World of Computer Software.iso/rec754.zip/REC822

Text File | 1993-01-18 | 11KB | 263 lines

Newsgroups: rec.food.recipes
Distribution: world
From: [e-mail] (Butch Katigbak)
Date: 20 Dec 91 21:32:47 GMT
Subject: MEAT: Oriental dishes
Summary: orig. subject: ORIENTAL DISHES
Archive-Name: recipes/meat/oriental-dishes
Keywords: recipe meat oriental dishes
Followup-To: rec.food.cooking
Organization: Wetware Diversions, San Francisco
Approved: [e-mail]


   Title: Oriental Pork
Categories: Meats Pork Oriental Quick dish
Servings:  4

    1 lb boneless Fresh Pork Shoulder*      1/2 c  Water
  1/2 c  Orange Juice                      1/4 t  Salt
  1/8 t  Pepper                              3 T  Imported Soy Sauce
    8 oz (1cn) Water Chestnuts, Drain       16 oz (1cn) Bean Sprouts, Drained
    2 c  Chinese Cabbage, Sliced Thin        1 T  Cornstarch
    1 T  Cold Water                          2 T  Chopped Green Onions
    3 c  Hot Cooked Rice

*    Pork Shoulder should be cut into 1/4-inch strips.

Mix pork, 1/2 c water, the orange juice, salt, peper and soy sauce in 2-qt
casserole.  Cover and microwave on medium (50%) until pork is tender, 16
to 20 minutes, stirring every 3 minutes.
Stir in drained water chestnuts, bean sprouts and cabbage.  Cover and
microwave on high (100%) until cabbage is crisp tender, 3 to 4 minutes.
Blend cornstarch and 1 T cold water in 4 c glass measure.  Drain juices
from meat mixture into cornstarch mixture; stir well.  Microwave on high
(100%) until mixture boils and thickens, 3 to 4 minutes, stirring every
minute or so.
Pour over meat and vegtables.  Sprinkle with onions and serve over the
hot rice.


   Title: Longaniza
Categories: Meats Quick dish Filipino Oriental
Servings:  6

5 1/2 lb Pork                               10 ea Cloves garlic
    1 ea Chopped Onion                       1 t  Salt
  1/2 t  Saltpeter                           1 t  Aji-no-moto
    2 T  Sugar                               1 t  Ground Pepper
    1 c  Soy Sauce                         1/4 c  Vinegar
    2 ea Pieces bay leaf                   1/2 t  Oregano

Remove the skin from the pork. Cut into small cubes or grind coarsely. Mix
salt, sal peter, Aji no moto, sugar and the freshly ground pepper.
Sprinkle the mixture over the pork cubes. Add the garlic and onion. Mix.
Cover and set aside in the refrigerator. Heat soyu sauce and vinegar. Add
bayu leaf anmd oregano. Continuye cooking till mixture boils. Cool. Remove
bay leaf and oregano. Pour the soy sauce mixture over the pork cubes. Keep
in a clean, tightly covered glass container, and store in the refrigerator
gor at least 24 hours. Put in sausage casing and store in the
refrigerator. To cook loganisa add just enough water to cover the
longanixa in a frying pan or a wok. Cook over a low flame and allow the
water to evaporate. If pork is not tender, add more hot water and continue
cooking until tenter. Fry in  the rendered fat after piercing casings to
let juices seep into the frying pan. Cook over medium to low heat until
slightly firm and the casings are caramelized.


   Title: Beef Tapa
Categories: Filipino Oriental Quick dish
Servings:  4

2 1/2 lb Marbled Beef                      1/4 c  Brown Sugar
  1/4 c  White sugar                         1 t  Salt peter
    2 T  Salt                                2 T  Aji no moto

Slice beef thinly to desired size (across the grain). In a bowl, mix the
rest of the ingredients and spread this on the mneat. Allow beef to
marinate for at least 24 hours in refrigerator. Fry in hot fat and serve..
Temper use of sugar as needed.


   Title: Que-Kiam
Categories: Quick dish Oriental Meats
Servings:  4

    1 lb Diced lean pork                     4 ea Pieces Green Onion
    4 ea Pieces Dried Mushrooms chopd        1 T  5 Spice Powder
    2 T  Soy Sauce                         1/2 t  Aji-no-moto
  1/2 t  Salt                                1 ea Egg
    1 T  Cornstarch in 1/4 cup water         2 ea Sheets soy bean skin
    3 t  Sugar

Mix Ingredients, saving the sioy bean milk skin for warpping. Wet the
edges of the "skin" for trimming and wrap around like a sausage, sealing
with cornstarch & water. Deep fry for about 8 to 10 minutes, cut into
pieces and serve with pickled radish.


   Title: Chicken Hainanese
Categories: Oriental Poultry
Servings:  4

    1 ea Big Fresh Chicken                   2 ea 1 inch slice ginger
    3 ea Large garlic cloves                 3 ea Bruised onions
    1 t  Salt                                1 T  Sesame Oil
    1 ea Peeled cucumber                     1 ea Bunch Chinese Parsley
    1 ea Chile and Ginger Sambal             1 ea Hot oil seared ginger sauce
    1 ea Soy Sesame Oil Sauce

Stuff the chicken cavity with ginger, garlic, green onions and salt.
Carefully ease chicken breast side down into the boiling water. If water
does not cover the entire bird, add just enough boiling water to cover.
Return water to a boil and boil 3 minutes. Skim off and discard scum that
rises to the surface. Reduce heat to low, cover and slowly simmer for 15
minutes. Turn off the heat and let chicken cool in the liquid for 1 hour.
Do not remove cover. The chicken will continue to cook during the cooling
down period.

At the end of the hour, fill a large bowl with ice water. Take chicken
from pot and plunge into ice water. (Reserve stock in pot.) Let chicken
chill for 15 minutes, then remove and drain. Brush the skin with sesame
oil and refrigerate.

Remove feet, and add them to the reserved stock. (If you want to serve the
chicken boned, remove the breast, thigh and leg bones and add to the
pot.) Simmer stock at least 1 hour until reduce to about 8 cups of rich
stock.

Using a Chinese cleaver, chop the breast, thighs and legs through the
skin, meat and bones, into 1/2 inch wide by 2 inch long bite sized pieces.
(If you have removed all the bones, simply slice the meat.)

Divide and arrange chicken on 4 dinner plates. Set Aside.

Prepare Sambal and dipping sauces.

When ready to serve, portion out 4 bowls of hot rice. Garnish each plate
with cucumber slices and coriander leaves.

To eat, take a piece of chickem dip into the sambal, then moisten with hot
oil ginger and soy sesame oil sauces. Eat with a bite of rice.


   Title: Soy sesame oil sauce
Categories: Sauces Oriental
Servings:  4

    4 T  Dark Say Sauce                      1 t  Sugar
    1 T  Oriental Sesame Oil

Mix together soy sauce and sugar until dissolved. Blend in the sesame oil.
Pour into 4 shallow dipping saucers.


   Title: Fresh Chile and Ginger Sambal
Categories: Sauces Oriental
Servings:  4

    5 ea Red or Green Serrano Chiles         2 ea Garlic colves
    1 T  Minced fresh ginger               1/2 t  Salt
  1/2 t  Sugar                               1 t  Chicken stock
    1 T  Fresh Lime

Pound chilies, garlic, ginger, salt and sugar into a paste. Mix in chicken
stock and lime juicee. Transfer to 4 shallow dipping saucers


   Title: Oil Seared Ginger Sauce
Categories: Oriental Sauces
Servings:  4

  1/4 c  Finely minced grated ginger         1 t  Salt
    1 t  Sugar                               2 T  Hot cooking oil (peanut)

Pound or mince ginger with salt and sugar. Transfer to a heat resistant
shallow dipping sauce. Heat oil until almost smoking and pour over ginger
mixture. Stir well. Transfer to shallow dipping saucers.


   Title: Chicken rice
Categories: Poultry Oriental
Servings:  4

1 3/4 c  Long grain rice                     2 T  Rendered Chicken fat or oil
  1/2 c  Finely chopped shallots             2 T  Finely chopped garlic
    1 t  Salt                                2 c  Chicken stock

Wash rice. Heat chicken fat over medium heat. Add shallots and saute until
soft, translucent and fragrant. Add garlic and aute until gragrant. Add
rice and salt andsaute for 3 minutes. Add chicken stock and bring to a
boil. Stir once to loosen rice from the bottom of the pan. Boil until
surface of rice appears dry and craters form on surface. Cover, reduce
heat to low, and simmer for 20 minutes. Remove pan from heat and let rice
sit, covered for 10 minutes before serving.


   Title: Indonesian Beef Satay (Sate)
Categories: Beef Oriental
Servings:  4

    1 lb Beef flank steak                    4 T  Soy sauce
    2 T  Virgin Olive Oil                    1 T  Finely chopped onion
    1 t  Light brown sugar                   1 x  Clove garlic
  1/8 t  Curry powder                      1/8 t  Peanut curry sauce
    1 x  Assorted Vegetables

Partially freeze beef flank steak to firm. Meanwhile, soak 12 10 inch
bamboo skewers in water for at least 10 minutes. Combine all ingredients
but beef and peanut curry sauce.

Cut Steak slices diagonally against the grain into 1/8 inch thick slices.
Thread equal amounts of beef slices. Thread equal amounts of beef slices
tightly (weaving back and forth in 1/2 inch folds) on each skewer. Place
beef skewers and marinade in dish, turning to coat. Cover dish and
marinate in refrigerator at least 3 hours or overnight, turning
ocassionally to even out the marination. Meanwhile, prepare PEANUT CURRY
SAUCE.

Remove beef skewers from marinade; bring marinade to a boil. Place skewers
on grid over medium coals. Grill 5 to 6 minutes to to desired doneness,
turning occassionally and brushing with cooked marinade. Garnish with
fresh fruit and bvegetable condiments like Fresh Pineapple chunks, red
pepper, greed pepper, green onions. Serve with peanut Curry Sauce.

TO MAKE PEANUT CURRY SAUCE
1/2 cup plain non-fat or low fat yogurt.
2 Tablespoons of Cream of Coconut
2 Tablespoons of creamy peanut powder
1/4 teaspoon of curry powder
1/4 teaspoon of grated fresh ginger

Combine all ingredients in small bowl and mix welll. Makes about 2/3rds
cup.

Winner of 1990 National Beef Cook-Off.




   Title: Vietnamese Spring Rolls
Categories: Oriental Appetizers
Servings:  6

WRAPPERS
   25 x  Dried Rice paper                    4 x  Eggs beaten
    2 c  Peanut oil

FILLING
    1 lb Ground pork                         1 x  Onion, chopped finely
    1 x  Pkg. wood ear mushrooms             3 x  Cloves garlic
    3 x  Scallions, chopped fine           1/2 t  Ground black pepper

Combine filling ingredients together and set aside. Cut a rice paper sheet
into quarters and brush with beaten egg over the entire surface to soften
(will take a couple of minutes). When the rice paper is soft and
transparent, place 1 Tbsp of the of the filling at the curved side of the
paper. Start rolling from the curved side, folding the sides in, and
continue to roll. After filling all the wrappers, pour the peanut oil into
a frying pan or wok and heat til moderate. Fry the rolls for 20 to 30
minutes until golden brown. Serve with nuoc cham (fish sauce), cucumbers,
carrots, or other fresh vegetables.