Tuesday, October 13, 2009

Asian Feast

I took a little break for a while from blogging...my camera broke so I couldn't get all of my tasty creations up...I started cooking again a few weeks ago and I have been slow to get pictures up. I will be posting a lot in the next few day to catch up!

It's been a while since I have cooked some Asian food so I thought I would really cook it up last night: I made a version of Filipino lumpia that they serve in a restaurant close to my house, some Japanese chicken katsu with tonkatsu sauce over white rice with some yaki udon on the side.

It's all pretty easy to make and if you cook alot or cook any asian food you will probably have a lot of the ingredients lying around.

*depending on how many you want to make you need to increase the amount of ingredients - I just wanted to test it so I only made two Lumpia (wish I made more)


spring roll wrappers (2)
ground beef (1 cup)
1 carrot chopped into small pieces
green peas (1/4 cup)
1 teaspoon garlic salt
1/2 teaspoon cornstarch
1 teaspoon soy sauce
a couple of dashes of hot sauce
(I also threw in a dash of powdered ginger)
*thai sweet chili sauce for dipping

1. Brown beef in skillet or wok...while you are browning beef boil water and add carrots and green peas. Continue to boil until they are soft. When vegetables and beef are cooked through add to bowl and mix with the rest of the ingredients

2. Take one spring roll wrapper with point facing you and begin to fill by spooning mixture 2 inches from point of wrapper facing you. Begin to wrap, folding corners into the inside of the spring roll as you wrap. close spring roll by pressing firmly or sealing with water

3. Heat oil in a non-stick wok and add spring rolls one at a time - they cook fast so watch them!

4. Take spring rolls out of wok when brown and crispy and drain on a paper towel. Enjoy with thai sweet chili on the side.

Yaki Udon:
I just made veggie yaki soba but you can really add anything to yaki udon: meat, chicken, scallops, pork...

dry udon noodles
2 cloves of garlic (chopped)
1 inch of ginger (shreeded)
shreeded cabbage to your liking
shreeded carrot to your liking
1 packet of yaki udon/soba sauce

1. boil water and add udon noodles (do not add salt to water as udon is very salty already)

2. while udon noodles are cooking add garlic and ginger to a heated and oiled wok - note that they will brown fast so be ready with veggies to throw into the wok

3. add any desired vegetables - like carrots and cabbage

4. drain noodles and add to wok

5. after noodles have cooked for a few mintues add powdered yaki udon sauce

6. you may need to add a little water to the wok at this point to evenly distribute sauce and make it more...well....saucey..mix well and cook for another minute or two and then you are ready to enjoy

Chicken Katsu:

chicken cutlet
white flour
panko (japanese bread crumbs)

set out four plates:
On plate one: mix flour with salt to taste
on plate 2: one beaten egg
on plate 3: panko
plate 4 leave empty for breaded cutlets

Dredge cutlets in flour, coat with egg and then cover with panko. Press panko into cutlets and then place on empty plate and repeat.

Heat oil in a non-stick frying pan and fry cutlets until golden brown on both sides.

Slice and serve over white rice. Traditionally Chicken Katsu Don is the cutlet sliced served over fried egg and white rice. Drizzle tonkatsu sauce over chicken.


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