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asian recipes

Asian Porterhouse recipe
Yield: 4 servings

2 lg Porterhouse steaks
About 1lb to-1 1/4-lb each
Freshly ground black pepper

1 tb Dark soy sauce
2 tb Light soy sauce
2-tb Oyster sauce
1 tb Chili bean sauce or paste
1 tb Sugar
1 tb Fish sauce
1 tb Rice wine
2 ts Sesame oil

BRING THE STEAKS to room temperature. Sprinkle with the freshly ground black pepper. In a medium-sized bowl, mix all the marinade ingredients together and spread this evenly over each side of the steaks. Allow sitting and marinating at room temperature for at least 1 hour. Approximately 40 minutes before you are ready to cook, make a charcoal fire and, when the coals are ash white, grill the steaks on each side for about 5-to-10 minutes, depending on their thickness and your Asian taste.

asian recipes

Yield: 24 servings (6 appetizer plates)

Crispy Wonton Chips:
48 Wonton wrappers
Hot Oil as needed

To make Crispy Wonton Chips:
Cut each wonton wrapper diagonally in half. Deep fry until browned and crisp; drain.

Hoisin Peanut Sauce:
1/3 cup Water
3 Tbsp. Hoisin Sauce
3 Tbsp. Peanut Butter
1 Tbsp. Dark Sesame Oil
1 Tbsp. Reduced Sodium Soy Sauce
1 Tsp. Minced Fresh Ginger
1 Tsp. Honey
1 Tsp. Vietnamese Chili Garlic Sauce
1 Tsp. Rice Vinegar

To make Hoisin Peanut Sauce:
In saucepan, heat ingredients over medium high heat to a boil, stirring frequently. Reduce heat and simmer 1 to 2 minutes. Remove from heat; cool. Cover and set aside.

Other Ingredients:
1 lb. 2oz. Monterey Jack Cheese, Shredded
1 lb. 2 oz. fully cooked beef pot roast, shredded into small chunks and warmed
6oz. Roasted yellow bell peppers cut into strips
9oz. Diced tomatoes
2 Tbsp. Toasted sesame seeds
Fresh cilantro sprigs, as needed
Charred Scallion Pesto

For each appetizer plate:
Arrange 16 crispy wonton chips on large heatproof platter in a single layer. Sprinkle with 3oz. cheese. Bake in 400F oven 3-5 minutes or until cheese is melted Layer with 3oz. shredded pot roast, 1 oz. peppers and 2 Tbsp. Charred Scallion Pesto. Drizzle with 2 Tbsp. Hoisin Peanut Sauce; top with 1 1/2 oz. tomatoes and 1 tsp. sesame seeds. Garnish with cilantro. Serve immediately. Charred Scallion Pesto: In bowl, combine 3/4 cup chopped grilled green onions (10-12 onions), 3 tbsp. coarsely chopped cilantro leaves, 3 Tbsp. vegetable oil, 2 tsp. minced lemongrass, 1 tsp. fresh lemon juice, 1/2 tsp. Kosher salt, 1/2 tsp. dark sesame oil, 1/4 tsp. minced garlic and 1/8 tsp. black pepper until thoroughly blended. Cover and set aside. Makes wonderful Asian recipe.

asian recipes

Asian-Spiced Chicken and Beans
Makes 6 servings (about 1 1/2 cups each)
Preparation time: 15 minutes
Cooking time: 5 1/2 to 6 hours

1/2 cup dry-packaged Navy beans or 1 can (15 ounces) Navy beans, rinsed, drained
1/2-cup dry-packaged Red beans or 1 can (15 ounces) Red beans, rinsed, drained
1-pound boneless skinless chicken breast, cut into 1/2-inch cubes
3 large carrots, diagonally sliced
2-3 teaspoons minced garlic
2-3 teaspoons minced gingerroot or 1-2 teaspoons ground ginger
1 can of (14 1/2oz) reduced-sodium fat-free chicken broth, divided
2 tablespoons cornstarch
1/2 teaspoon crushed red pepper
2-3 tablespoons reduced-sodium soy sauce
4 cups cooked rice
Sliced green onions and tops, as garnish
Chopped peanuts, as garnish

Cover combined beans with 2 inches water in large saucepan and heat to boiling; let boil, uncovered, 2 to 3 minutes. Remove from heat, cover and set aside for at least 1 hour and up to 4 hours. Drain soaking water and rinse. Place beans, chicken, carrots, garlic, ginger, and 1 1/4 cups chicken broth in slow cooker; stir well. Cover and cook on low until beans are tender, 5 1/2 to 6 hours. Turn slow cooker to high. Stir in combined cornstarch and remaining ½ cup chicken broth; stir in crushed red pepper. Cover and cook until thickened, about 30 minutes. Stir in soy sauce. Serve over rice; sprinkle with green onions and peanuts.

NOTE: If using canned beans, omit Step 1 of recipe.
NOTE: Although BEAN recipes usually call for a specific variety; any canned or dry-packaged bean variety can be easily substituted for another.
Nutrient Information Per Serving:
Calories 375 Carbohydrate 56 g Protein 30 g Fat 3 g Folate 136 mcg Dietary Fiber 10 g % Calories from Fat 7 Sodium 285 mg Cholesterol 46 mg Calcium 86 mg

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