I marinated the meat in orange blossom water, soy sauce, balsamic vinegar cream, pepper flakes, curry and left it for about an hour. Then I cut the bacon into small cubes and put it in a pan on the fire with a little sesame oil and fried it until it became crispy, then I put it aside, I added the pork to the pan, along with the garlic. and a little of the marinade in which it stayed and I left it on low heat at first to penetrate well and to soften, I added the sugar, then I gave the fire harder to get a beautiful color and to caramelize a little. At the end I added a few slices of smoked sausage from home that were also fried with meat.
In a cauldron I put water on the fire together with 50 gr butter and a tablespoon of olive oil, and I made a polenta for tochitura.
I served Asian tochitura with polenta and garlic sauce with bacon toppoing, almost the same as I only knew that the meat marinated in this way became really delicious, which in my view is hard to say about a pork… it's just the opinion my:)
Chicken with wooden earrings and Asian sauces
Not necessarily for this dish, but to start cooking Asian, I urge you to leave the comfort zone, to buy not many products: 2-3 sauces specific to Asian cuisine, necessarily mushrooms called & # 8220wood ears & # 8221, noodles, a basmati and very comfortable rice would be a wok. I am convinced that once the ice is broken, you will not be able to stop cooking Asian. Extremely tasty and quick to make. If it weren't for the girls from Savori Urbane to invite me to the Shanshi campaign, I wouldn't give priority and I had no idea what I was going to lose.
I give you the top 4 Asian food ideas on my blog:
Cooking time: 20 minutes
400 grams of boneless chicken breast / leg
30 grams of dehydrated wooden ears (Shan Shi I used)
4 tablespoons oil
1 small red onion
2 green onion threads
1 teaspoon curry powder
1 tablespoon grated peanut butter
1 teaspoon cornstarch
7-8 tablespoons cold water
8-10 tablespoons slightly salted soy sauce (Woksauce / Shan Shi I used) something else salty, only 4 tablespoons (taste as long as you can to put)
1/2 teaspoon ground pepper
1 tablespoon lemon juice
1 teaspoon brown sugar if you do not put peanut butter
1 teaspoon sesame oil
2 cloves garlic / grated
2 cm piece of grated ginger
rice or wheat noodles / prepare according to the instructions on the package (Wok Nudeln / Shan Shi)
or long grain rice (Basmati is the best)
1. You will hydrate the wooden ears in a bowl of cold water and two tablespoons of soy sauce, where they will stay for 1 hour, then let them drain and then cut them into strips.
2. Cut the meat into cubes like a mouthful (2-3 cm).
3. Heat the oil well in a wok (or pan) over high heat.
4. When the oil is very hot, add the chicken and mix vigorously with a spatula that does not scratch the wok if it has a non-stick coating. The chicken must be well penetrated and lightly browned.
5. In a large bowl, dissolve the starch in a little water, then add another 7 tablespoons of water. Add: remaining soy sauce, ground pepper, lemon juice, sesame oil, garlic and grated ginger.
6. Cut red onions into cubes of maximum 1 cm
7. Cut green onions 3-4cm stems cut diagonally.
8. When the chicken is ready, add the red onion, garlic and curry powder. When the onion has softened and becomes glassy, add the peanut butter, the wooden ears drained well of water and turn them for 1 minute.
9. Add the green onions, turn them in less than 1 minute and quickly add the prepared sauce to the previous step. The sauce should boil for two or three minutes before the wok can be removed from the heat.
Serve immediately, with the noodles cooked according to the instructions on the package, or steamed rice in salted water. The noodles specially designed for the wok can be put directly in the wok if you increase the amount of sauce with 6-7 tablespoons of extra water, to have something to boil, maximum 3 minutes.
A madness of flavors and tastes in this dish.
May it be useful to you!
Time required: 50 minutes.
How to prepare Asian pork with 5 flavors?
- We prepare the meat and fry it
Cut the piglet into cubes and cook over high heat, until browned, in a pan with high edges. We also add the spices: anise stars and hot peppers broken into large pieces.
After the spices are infused in the oil in the pan, and the meat is browned, we come with a cup of water over everything and let it boil for 10-15 minutes.
Add 1-2 teaspoons of dark soy sauce. We do not put more than that because the sauce is quite concentrated and very salty and we want to keep a balance of the preparation.
After the soy sauce we can add the finely chopped garlic. Bring to a boil (a few boils) and then add the raw Jasmine rice.
For a measure of Jasmine rice we need a measure and a half of liquid.
Therefore, we check the liquid level in the pan, and if we appreciate that in addition to the meat with soy sauce there is little liquid, we add more water as needed to reach the desired level.
Put the lid on, reduce the heat and let it boil, stirring occasionally with a spoon so that it doesn't stick. Let it infuse over low heat until the rice will incorporate all the liquid and all the flavors from the pan. At the end, we can add the wooden ears and adjust the taste with salt and pepper.
- If we like the taste quickly we can add a tablespoon of hot pepper paste.
- If we fast we can put meat cubes instead raw eggplant. We reduce the cooking time so that they remain firm.
- Star anise it is recommended to add it whole (unbreakable), so that it can be found and easily removed from the preparation before serving.
Asian cuisine at home
I met Asian cuisine a few years ago, visiting one of my best friends, based in Germany. In those days, there were very few Chinese restaurants in the capital, in the capital. So we were more than happy when she invited us to dinner at a Chinese restaurant. Unfortunately, I can no longer remember the names of the dishes consumed. It's been a few years since then. But I was left with the general impression that Chinese food is very tasty, especially when it is prepared by those who know how to cook Asian.
We can definitely try it at home. I did too. I cooked Asian or rather with Asian influences because to say that you cook Asian is sometimes too much. In order to cook in the true Asian culinary spirit, you must follow several well-defined rules of the country's cuisine and especially respect the exact quantities and ingredients specified in a recipe of this kind. Otherwise you will not get a food that has a taste & # 8220ca at home & # 8221, that is, as in the kitchens of distant Asia.
So if you don't have a wok (pan specific to cooking in Asian cuisines), specific ingredients such as hoisin sauce, sesame oil, soy or fish sauce, wasabi paste, etc., but you still want to try the real taste of Asian food. a more appropriate thing would be to run to the nearest Asian restaurant or to order at home, using the internet, the desired Asian food.
Now not only have Asian restaurants multiplied, but there have also been online stores catering and delivering Asian food, such as Noodlesbar, which I recently discovered and where you can order different dishes or menus. complete Asian, be they Chinese, Japanese, Korean or Thai.
Delivery is free, there is only a minimum order that may be slightly higher depending on how far you are from their headquarters. The only & # 8220problem & # 8221, from my point of view, would be that it only delivers in Bucharest and the Ilfov sector, so unfortunately I can't enjoy the pleasure of the taste of a real Asian food. So all I have to do is try to & # 8220reproduce it in my kitchen, keeping an eye on the delicious dishes on the site. Exactly what ingredients are specified as part of the recipe and, of course, how to present, because if you enter the site you will notice that for each product are mentioned the ingredients contained, but also information about the country of origin and and how spicy they are.
And if you want to order, you can even choose whether a dish is more or less or maybe not at all, fast and even choose one of the ingredients not to be found in the food you order. Simply mention this when ordering and the chefs at Noodlsebar will change the recipe as you wish.
Do you like Asian food? Do you try to cook it at home or do you prefer to order it knowing that it is made by a skilled chef specialized in Asian cuisine and who uses both techniques and ingredients specific to it?
Serve this refreshing salad with Tanzanian BBQ skewers. Prepare for salad a quick dressing of black pepper and Kamis garlic, olive oil, lime juice and honey that will give a note.
Culinary journey. 3 Asian recipes that make your mouth water. Record preparation time
Although the dishes seem sophisticated, many of them can be made quite easily and we are sure that everyone will like them.
Below, we present 3 dishes of Asian cuisine that you can cook in 15 minutes.
Ingredients: 550g minced pork, ½ teaspoon ground ginger, ½ teaspoon black pepper, 1.2 l chicken soup, 230g water, 2 tablespoons soy sauce, 230g fresh mushrooms, 6 green onions, chopped, 1 packet of dough wonton, cut into long strips / 1 packet of rice noodles
Brown the pork in a pot for 3-5 minutes and drain the excess liquid. With the heat on medium, put all the other ingredients in the pot, except the wonton dough or noodles.
After the soup has reached boiling point, add the wonton dough, leaving the pot on the fire for another 8-10 minutes.
Sesame rice noodles
Ingredients: 500 g of rice noodles / spaghetti, 230 g of peanut butter, 6 green onions, finely chopped, 2 tablespoons vegetable oil, 2 tablespoons soy sauce, 3 cloves garlic, 1 ½ teaspoons white vinegar, 2 tablespoons oil sesame, ¼ teaspoon crushed red pepper, ½ red pepper, cut into strips
Boil the pasta and strain it. In a large bowl, mix the other ingredients, over which you can add the pasta, making sure that the sauce covers them completely, then put them in the fridge for an hour.
This dish can also be served hot, but the taste of sesame and peanuts is stronger if it is cold.
Beef Kung Pao
INGREDIENTS: 100 g teriyaki sauce, 2 tablespoons cornstarch, 1 teaspoon ground red pepper, ½ teaspoon chopped ginger, 1 kg beef, cut into thin strips, 1 tablespoon vegetable oil, 80 g salted peanuts, 4 green onions, finely chopped
In a large bowl, mix the teriyaki sauce with the cornstarch, red pepper and ginger. Add the sliced beef, mix and leave the composition to marinate for about 10 minutes.
Heat the oil in a pan over high heat, then add the beef steak. Stir often for 5 minutes. After that, turn off the heat and add chopped green onions and peanuts. You can serve Kung Pao beef with rice or noodles.
A somewhat Moldovan touch
Tochitura, before its real name, comes from the verb to melt spoken in Moldovan - tochi. It is a food that has evolved over hundreds of years from pieces of fried pork to the combination we find today in restaurants with names such as Moldovan, Transylvanian and whatever.
The differences between the regions are given by the ingredients. Some put more pieces of beef, others put more pieces of chicken. The variant below is a simple tochittura, & icircn in which I played, for the sake of taste, with all kinds of flavors. Of course, you can add & icircn to it any other pieces of meat or spices that you enjoy.
- 4 slices of boneless pork chop
- 1 c & acircrnat well smoked
- 1 raw, thin pork (pork)
- 5-6 cloves of garlic
- 3-4 sprigs of green onions
- 1 cup of semi-dry white wine
- 3-4 juniper berries
- c & acircteva red pepper and green peppercorns
- 2 star anise pods
- 1 tablespoon hot paprika
- 1 teaspoon grated nutmeg
- 1 tablespoon chopped thyme
- for garnish - polenta, br & acircnză, scrambled eggs
- frying oil
I cut everything into pieces - sliced, diced meat
Then I prepared the flavors, because I just didn't leave it like that, simple :) Star anise, allspice, green pepper - I ground them all.
I fried the pieces of meat in oil (if I had lard, it was even better).
When they were a little browned, I put them in the pan.
I left them for all 3 minutes, mixing them in one, then I put the sliced green onion and the chopped garlic in the knife.
I then added the wine and added half a cup of water. Then I put the lid on the pot and let it boil for about 30-40 minutes, over medium heat, until the sauce has dropped. After this time (& icircn which I made the polenta, for example), I put the ground spices, plus paprika and nutmeg.
I mixed well, then I put thyme, I left it on the fire for about 3 more minutes and that was it.
I put the tochitura l & acircngă polenta, properly, I also put some bellows. I gave up the egg eye, willingly and unforced by anyone.
Chicken with five flavors
Simona & icircmi is a very dear friend, who yesterday had a double celebration: June 1 and 1 year (fixed!) Since she was hired by the beautiful company that works with love and growth. So I & icirci give this kind of chicken with 5 flavors as a gift.
- 500 gr boneless chicken breast, without skin (sliced, if you find)
- 5 tablespoons soy sauce
- 150 ml rice vinegar (or plain vinegar, if you don't have one, but it tastes different)
- 150 ml extra virgin olive oil
- 3 teaspoons mixture 5 flavors
- 3 teaspoons brown sugar (or regular sugar, & icircn brown sugar free)
- 2 cm ginger root
- 4 cloves of garlic
- 2 green onions
- 1-2 cups of basmati rice for garnish
The mixture of 5 flavors can be found in some hypermarkets and in Asian spice stores. But, as Radu teaches us, it can also be done at home. In its original form, the mixture is made from fennel seeds, cloves, cassia (a variant of cinnamon, star anise and Sichuan pepper, different from ordinary black pepper (thanks Radu for the correction). It is a combination of all tastes: sweet, bitter , salty, hot and sour.
I found ready-sliced chicken breast. If I couldn't find it, I would cut it into slices, like a schnitzel. Then I cut the slices into one-finger-wide pieces, then cut them in half.
In an bowl I mixed the soy with the vinegar and the oil. Over them I put the sugar, the ginger given on the small grater, the crushed garlic and the finely chopped green onion. Then I put the mixture of 5 flavors.
I mixed everything well, until it was even, then I put the chicken, I mixed it well with me, to make sure that all the pieces are friendly with the marinade. I covered it with plastic wrap and put it in the fridge for 2 hours.
Then I put the chicken in the grill pan over medium heat, but kept the marinade.
For about 20 minutes, I turned the chicken on all sides, while I sprinkled it with the remaining marinade in the bowl.
Meanwhile, I boiled the rice. I made it simple, with a little salt, because basmati rice is so tasty & icircnc & acirct it doesn't necessarily need adjacent flavors. In the end, I "quoted" them on the plate.
It's a simple move, but very tasty and I hope Simona likes it. Good appetite :)
If you really like the spicy taste then here you will find a series of recipes that will "warm" you both literally and figuratively. Asian cuisine is a defining style of food preparation for this area.
Ingredients and spices specific to Asian cuisine
Ingredients such as rice, ginger, garlic, tofu, hot peppers, dried onions, soy and sesame are commonly used in Asian dishes.
Rice is an essential ingredient in every Asian food. Depending on the geographical area, a certain type of rice is preferred. Long grain rice is popular in China, and round grain rice is used in Japan and Korea.
Garlic sauce with hot peppers combines the sweet aroma of garlic with a paste of red hot peppers with white vinegar, onion, sugar and sesame oil. The light but still dominant aroma of garlic is what differentiates it from other hot pepper sauces.
You can use hot pepper sauces on almost anything, from stews to pizza toppig.
A gluten-free version of the traditional soy sauce is tamari sauce. This is an authentic sauce, 100% soy that has a darker shade and is less sweet.
Curry & # 8211 Curry powder is a mixture of spices that come together to give a warm and robust flavor to any dish in which it is used.
Rice wine vinegar is excellent for green and fresh salads.
The recipes you will discover here, starting with the spectacular recipe for Asian rice with wooden ears and bamboo shoots, eating lentil with eggplant (dhal with eggplant) or Thai rice recipe in curry sauce and coconut milk and not in last but not least, Asian noodle soup comes as an explosion of tastes, flavors and color.
Exotic flavors. What is turmeric and how to use it
You probably know about it that it is part of the curry spice mix. Turmeric, however, has a much older history in India and the Middle East, where it is used as a cure for many diseases or as a condiment and food coloring.
Turmeric or turmeric is part of the same family as ginger. It is also called & ldquosofran Indian & rdquo, due to its strong color, which makes it so well known in curry or in the natural coloring of mustards. India is the country that made it famous, but turmeric is also used in other Asian cuisines from Indonesia to Taiwan.
It is one of the most expensive and highly prized spices in the world for its slightly astringent taste, discreetly peppery aroma and slightly bitter, which gives a unique taste to food. To give you an idea, it is a combination of taste between orange and ginger.
Turmeric is used in traditional Chinese and Indian medicine as a powerful anti-inflammatory, but also in treating digestive problems.
How to use turmeric in cooking?
You don't have to be a fan of Indian cuisine to use turmeric in tasty recipes. In addition to the mixture of spices for curry, you can experiment with other tasty combinations with rice, meat, potatoes, lentils or vegetables.
For those who are just getting started in this new taste, turmeric is suitable in omelettes and omelettes. The aroma is subtle and the color of the preparation does not change radically with the addition of turmeric powder.
Add 1 teaspoon turmeric in a tomato sauce to create a complex aroma. The slightly peppery taste combines perfectly with the sweetness of the tomatoes, and the final color of the sauce will be spectacular.
Mix turmeric powder with 1 tablespoon of water and drizzle over boiled rice. Leave it like this for five minutes and then mix. You will have a spectacular garnish that varies in color from beige to deep orange.
On the same principle you can replace saffron with turmeric in a classic paella recipe.
Mix half a teaspoon of turmeric, a little olive oil and diced potatoes before browning them in the oven.
Mix half a teaspoon of turmeric in the flour for the pizza or bread dough.
Mix soft butter with turmeric and paprika and grease the chicken with this mixture before putting it in the oven.
Season the hot oil with a little turmeric before sautéing onions or garlic for food.
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1. Wash the pork muscle in some water, clean the skins and fat and bring it to the boil in a pinch of salt. When it starts to boil, take the foam until the water is clear.
2. After boiling, remove and transfer to an embarrassing tray. Sprinkle with a pinch of salt, add a cup of soup in which the meat was boiled, put the garlic cloves and bay leaves, cover with a lid or aluminum foil and put in the hot oven to brown.
3. Meanwhile, in a bowl, prepare the sauce. Pass the tomato pulp and mix with honey, sea salt, cinnamon, then bring to a boil in a steam bath. Add the fruit, capers and continue to boil until reduced by half.
4. Rinse the rice in some water and boil it with a pinch of salt. Bring to a simmer over low heat. After boiling, add a little olive oil and a pinch of salt. Remove the muscle from the oven, pour the sour sour sauce, garnish with basil and green parsley and serve with a garnish of tomatoes stuffed with rice, garnished with chopped greens.