formido/recipes-20k huggingface dataset:
asian stuffed eggs
cut the fat rounded ends off the eggs , scoop out the yolks into a bowl , and stand the hard boiled eggs upright in the egg carton
if you wish to serve the eggs on a platter , trim a small piece of the egg off the pointed ends so they will stand upright
break the egg yolks up a little bit using a fork
add the ginger , scallions , garlic , tamari , hot sauce , mayonnaise and pepper
mash until smooth and check the seasonings , adjusting if necessary
fill the egg whites , overstuffing them a little
garnish the eggs with whole cilantro leaves or finely chop the cilantro and sprinkle over the eggs
enjoy !
asian stuffed peppers  ww
preheat oven to 350f
spray medium nonstick skillet with nonstick cooking spray
heat
add scallions , garlic and ginger
cook over high heat , stirring constantly , 15-20 seconds , until fragrant
remove from heat
transfer to medium bowl to cool
add pork , cornstarch , soy sauce and vinegar to cooled scallion mixture
mix thoroughly
stuff each bell pepper half with an equal amount of pork mixture
place , stuffed-side up , into 2-quart shallow casserole
add broth to casserole
bake , loosely covered , 30-35 minutes , until stuffing is cooked through and peppers are tender
bake , uncovered , 10 minutes , until stuffing begins to brown
place 2 pepper halves on each of 4 plates , sprinkle with cilantro and parsley and serve
serving provides: 2 vegetables , 3 proteins , 10 optional calories
per serving: 217 calories , 10 g total fat , 3 g saturated fat , 68 mg cholesterol , 240 mg sodium , 11 g total carbohydrate , 2 g dietary fiber , 22 g protein , 49 mg calcium
5 points
asian style barbecue pork loin sirloin chops
mix the marinade together
for lower sodium , use reduced sodium soy sauce , or light soy sauce
trim all fat from boneless pork loin sirloin chops and cut into 1 / 3 to 2 inch pieces
place meat in a baking dish and pour marinade over top
cover and refrigerate for up to 2 hours
heat a grill or a george foreman
coat with cooking spray
remove pork from marinade
place on grill
reduce heat to medium
cook , turning occasionally , until pork is no longer pink and internal temperature is 160f 10 to 18 minutes
serve over hot rice with steamed broccoli
asian style beef and potato salad
dressing:
combine all ingredients in a screw top jar
salad:
cook potatoes until tender
drain and slice lengthways into wedges
cook steak about 4 minutes per side on a preheated bbq plate
allow to rest for 5 minutes before slicing thinly across the grain
mix salad ingredients with the beef and potatoes , folding the dressing through gently
sprinkle with the sesame seeds and serve
asian style braised lamb shanks
dust the shanks in the seasoned flour , shaking off any excess
heat half the oil in a heavy based pan over high heat and brown the lamb on all sides-this might need to be done in a couple of batches
remove and set aside
add the remaining oil to the pan and cook the onion for a 2-3 minutes
add the garlic , chilli , ginger and five spice and cook stirring for 1-2 minutes until fragrant
add the remaining ingredients , stir well and bring to the boil
return the lamb to the pan , reduce the ehat to low and simmer covered for 1 1 / 2 hours or the meat is almost falling off the bone and very tender
check the seasonings and skim off any excess oil
serve over mash or rice , with steamed green veg and lime wedges
asian style burger bash
burgers: mix the tamari , sugar , garlic and ginger together
pour about 1 / 2 of the sauce into the hamburger , mix gently
form into 4 patties and top each with a spoonful of the sauce
grill for about 4 minutes on each side , turning once
brush on more sauce as you grill
slaw: mix the first 4 ingredients until well combined
add the bacon , peanuts and coleslaw and mix until well coated
noodle salad: boil some water in a medium saucepan , cook the ramen until tender , remove from the water in a saute pan , saute the broccoli in some oil until cooked through
mix the last 7 ingredients in a small bowl until combined , pour over the broccoli and stir until it is heated through add the noodles and toss
serve the burgers on toasted rolls with a good sized helping of slaw on top of the burger , don't forget your side of noodle salad !
asian style cabbage rolls
set up a steamer , add enough water to cover the bottom by an inch or so , and bring it to a boil
separate the 8 cabbage leaves
steam the leaves for 5 minutes or just until they are pliable
cool them under cold water and set aside
trim the thick core from each leaf
combine the remaining ingredients and mix well
lay each cabbage leaf out onto a work surface
divide the filling into eight then lay a portion on each leaf
to roll , fold one end of the cabbage leaf over the filling
fold in each side then roll into a log shape
place the cabbage rolls on a plate and chill before cooking
this recipe may be made up to one day ahead to this point
to cook the cabbage rolls , place them in a steamer set over , not in , boiling water
steam them for 15 minutes to thoroughly cook them
serve them with a soy dipping sauce
asian style chicken   cashew cakes
combine the chicken mince , onion , cream cheese , cashews , herbs and lemon rind
roll 2 tablespoons of the chicken mixture into a ball , then flatten slightly
toss through flour until coated , shake off excess
heat the oil in a large nonstick frypan
cook the cakes over medium heat for 68 minutes or until cooked through and golden brown
drain and keep warm
to make dipping sauce:
combine vinegar , water , sugar , sweet chilli sauce , fish sauce , cashews and chilli in a saucepan and cook for 35 minutes until sugar is dissolved and sauce has thickened slightly
place each chicken cake on a basil leaf and serve with dipping sauce
here is a handy
asian style chicken breasts and bacon
in a small saucepan , mix the stock and 5-spice powder and simmer over low heat for 3 minutes
set aside
in a large skillet , heat 1 tablespoon of the peanut oil
add the bacon and cook over low heat until most of the fat is rendered and the bacon is browned
add the garlic
saute for 2 minutes
add the chicken
season with salt and pepper
cook over medium heat until the chicken is brown and just cooked through
remove from skillet
heat the remaining 1 tablespoon peanut oil in skillet
add mushrooms and saute over medium heat until all of their liquid has evaporated and they start to brown
remove mushrooms to plate
add wine to skillet and simmer over medium-high heat until it is reduced by half
add the soy sauce , spiced stock , bacon , garlic , chicken and mushrooms
cook , stirring , until heated through
add scallions
serve
asian style chicken croquettes
fine chop all veggies and shred chicken
mix everything but panko
shape into balls and roll in panko then flatten
spray a cookie sheet with nonstick spray
bake in 400 degree oven 12 minutes on first side , flip and then bake 10 more minutes
asian style chicken ramen dinner cole slaw
saut the chicken pieces in olive and sesame oils until browned
drain and set aside
in a very large bowl , stir together the dressing ingredients well
add the browned chicken and coleslaw mix or shredded cabbage to the dressing and toss well to coat
set aside
into a bowl , break up the ramen noodles into smaller pieces
in a saucepan , heat the amount of water according to package directions to a brisk boil and add the seasoning packets
add the bowl of noodles all at once to the boiling seasoned water and cook , stirring occasionally , for 90 seconds
when noodles have cooked for 90 seconds , remove from heat and immediately drain
add the semi-cooked drained ramen noodles to the coleslaw and toss again to combine well
place salad in a large container and chill in refrigerator for at least 2 hours
makes 4 entre-size servings
you can always stretch this salad by adding additional meat or packages of ramen ! weve even added more semi-cooked ramen the next day to the leftovers
:)
a bit of minced fresh sweet basil is also nice in this recipe
my husband sometimes adds sliced black olives to his serving
i also use about a 1 / 2 cup of slivered almonds , because i love their taste and texture in the salad
tastes just like old fashioned mayo , but lower fat and no eggs
see for more info
asian style chicken  broccoli and ziti
marinate bite sized pieces of chicken for an hour or more in marinade of olive oil , tamari , crushed garlic cloves & crushed black pepper , to taste
cook ziti as per package directions
steam broccoli
when you're ready to begin , put chicken and marinade in a large pan
add the stick of butter or margarine and cook until chicken is done
add steamed broccoli , cooked ziti and 1 cup romano or parmesan
heat through & serve
asian style coleslaw
in a small bowl , dissolve sugar in vinegar
add the oils
thin slice the cabbage and shred the carrot
mix together
then add the dressing and mix to coat
cover bowl and refrigerate
this slaw is best made several hours ahead of time , or the previous day , to give the flavors time to blend
asian style corn cakes
bring a saucepan of water to the boil
remove kernels from corn cobs
place in the boiling water , return to the boil , then allow to boil for about 2 minutes
drain remove to a mixing bowl and allow to cool a little
add all remaining ingredients and mix well
heat the oil in a large frying pan over medium high heat
place heaped tablespoons of mixture in the oil , flattening each cake a little
cook about 5 minutes on one side , turn and cook a further 2 minutes on other , or until cooked through and golden on that side
repeat with remaining mixture
serve with lime wedges , or an asian style dipping sauce of your choice
asian style cucumber salad
trim ends off cucumber and cut into 1 inch chunks
combine rice vinegar with soy sauce , vegetable oil , sesame oil , salt , sugar , hot chili paste and garlic
mix dressing with cucumbers and serve at room temperature
asian style dressing  from jamie oliver s winter salad with duck
juice two limes into a bowl big enough for you to whisk your dressing, add the olive oil , sesame oil , soy sauce , and sugar to the bowl, grate the small chili and the garlic clove over the bowl into your dressing, whisk together, finely chop the scallion tops and cilantro and stir into dressing
asian style flank steak
preheat broiler and coat broiler pan with cooking spray
in a bowl or baking dish large enough to hold steak , combine green onions , garlic , ginger , soy sauce , honey , and rice vinegar
whisk until honey is dissolved
marinate steak for 5 minutes on each side
transfer steak to broiler pan and broil 5 to 6 minutes on each side to desired doneness
remove from oven and let stand 5 minutes
meanwhile , pour marinade into a small saucepan and bring to a boil
boil 3 to 5 minutes
cut meat on the diagonal , across the grain , into thin slices
drizzle with sauce
asian style gravlax
place the salmon on a baking sheet
in a small bowl , combine salt , sugar , chile flakes , and five spice powder
mix well
spread the gingerroot over top and bottom of the salmon
cover salmon with spice mixture on both sides
cover with plastic wrap and refrigerate for 3 days , or until the fish is firm to the touch
to serve , slice the salmon as thinly as you can with a very sharp knife
serve cold with french bread and creme fraiche mixed with wasabi paste
enjoy !
asian style ground beef and broccoli with noodles
cook spaghetti in a 5-6-quart nonstick pot or pan in boiling water until barely tender drain and set aside
in a bowl mix the beef broth with black bean sauce and cornstarch
set aside
heat oil in the same pot that was used to boil the spaghetti
add in ground beef with minced garlic , dried chili flakes and onion slices
cook until beef is browned , season with black pepper to taste
add in the uncooked broccoli florets with drained mushrooms and 1 / 2 cup water to the beef mixture
cover and cook stirring occasionally until the broccoli is a bright green colour
add in beef broth mixture and bring to a boil
cook for 2-4 minutes
add in the cooked spaghetti , stir over medium heat until heated through and well coated with the sauce
add in soy sauce to taste if desired
asian style meatloaf
preheat oven to 350 degrees in a large bowl mix together the beef , pork , bread crumbs , eggs , onion , and celery
season with 3 tbsp soy sauce , ginger , and 2 tbsp hoisin sauce
pat mixture into a shallow 2 quart baking pan
bake in preheated oven for 40 minutes
drain grease from pan
in a small bowl mix 1 / 2 cup hoisin with 2 tbsp ketchup
spread over top of meatloaf
continue baking for 20 minutes
remove from oven and let rest for 5 minutes
asian style oven baked duck legs
marinate duck in remaining ingredients for about 8 hours, turn occasionally through the day, heat oven to 160c / 330f, remove the duck from the marinade and lay on a foil lined baking sheet, bake for 2 hours or until very tender, you may need to pour off the fat a couple of times during the cooking time, i served our duck on rice with oriental noodle salad
asian style party mix
preheat oven to 250
combine cereal , sesame sticks , wasabi peas , chow mein noodles and peanuts in a large bowl
whisk butter and soy sauce together in a small bowl , then drizzle over cereal mixture
sprinkle evenly with ginger , garlic powder and cayenne and toss until well combined
empty mixture onto rimmed baking sheet and spread to distribute evenly
bake , stirring evenly every 15 minutes , until golden and crisp , about 45 minutes
cool to room temperature
i took a 1-cup measuring cup and bought what i needed -- plus a little extra for munching on the side !
asian style pork and noodle bowl
cook pasta according to directions on package, 2 to 3 minutes before pasta is done , add broccoli and carrots, while pasta is cooking , heat oil in a large skillet, when oil is hot but not smoking , add rest of ingredients, stir until heated through, drain pasta / vegetable mix, add to meat , mixing well, taste , if desired add up to 1 / 4 cup more of soy sauce , and serve
asian style pork and noodles
in small bowl , combine oj , hoisin , vinegar , ketchup , and 3 / 4 t salt
set aside
trim broccoli and seperate into heads
in large pot of salted boiling water , cook pasta til al dente according to pkg directions , adding broccoli and peas during last minute of cook time
drain
transfer to large bowl
in large skillet , heat oil over medium
dredge pork in cornstarch , shaking off excess
saute pork til lightly browned and cooked through , about 3 minute pour in reserved sauce and bring to a boil
add to bowl with noodles
toss to combine
asian style quinoa salad with chili orange dressing
prepare the dressing by whisking together the first 7 ingredients
rinse the quinoa very throughly to remove the bitter natural resin
bring 2 cups of water to boil and add quinoa in a steady stream to prevent clumping
return to the boil and and reduce heat to low
cover and simmer for 15 minutes until it is tender
look for the white line around the seed - it's the germ and when it bursts the grain is cooked
if water remains in the pot , remove the lid and boil and stir until the remaining liquid evaporates , being careful not to overcook
remove from heat and let stand covered for 5 minutes
fluff with a fork and let in cool
in a serving bowl combine the quinoa with the last 4 ingredients
add dressing and toss until combined
chill for 1 hour before serving
asian style salad dressing
first
if you don't like them that sour , add up to the 1 / 2 cup optional salad oil for a milder dressing
mix all ingredients in appropriate container
blend well- i like to use an immersion blender , as the vinagrette breaks less , and the garlic is minced so fine as to be invisible !
this is excellent over a salad of butter lettuce , scallions , and carrots
asian style salmon on a bed of french string beans
place all marinade ingredients in large zip lock bag and mix
add fillets and toss to coat
place in refrigerator for 1 hour
mix cornstarch and water set aside
heat grill pan and large wok or large pan to medium high heat
remove salmon from marinade reserving the marinade for the beans
in heated non stick grill pan sear salmon 2 minutes
meanwhile in a large heated wok add sesame oil , beans , peppers , onion and garlic stir fry for 2 minutes
flip salmon and cook till desired
to the beans add reserved marinade , soy sauce and cornstarch / water mixture
stir frying for 2 more minutes then add hoison sauce toss to coat
remove beans to serving plate and top with salmon
optional:
if serving on a bed of cooked rice or the noodles as i suggested toss them in the pan that the beans were cooked in , to coat the noodles from the sauce that remained in the pan adding a touch of water to the pan if needed
plate then top with beans and salmon
garnish with sesame seeds if desired
asian style savory baked tofu
for best results , tofu should be "pressed" in order to remove excess liquid and absorb the flavors of the marinade
press tofu block between two plates , weighted down with a cast iron pan , large bowl of water , or heavy cans , for about 30 minutes
halfway through , you may dump the plate of water and flip the tofu block
to make marinade , simply whisk together the ingredients in a bowl
after tofu is pressed , cut the block into small cubes or triangles
place pieces of tofu into baking dish , and cover with the marinade
the tofu can sit overnight in the marinade , or can be prepared right away
preheat oven to 375 degrees
bake tofu about 35-45 minutes , or until all the liquid is absorbed
tofu can be eaten by itself , or added to stir-frys , salads , soups or sandwiches
asian style short ribs  crockpot
put ribs in crockpot and then in a bowl mix together the next 6 ingredients honey - garlic) plus 3 / 4 of the scallions and 1 1 / 2 cups water
pour mixture over ribs
cover and cook on low for 7-8 hours
transfer ribs to cutting board and remove meat from bones
skim fat from pot and reserve juices
prepare noodles according to package directions and drain
toss with 1 cups of the reserved juices and divide among 6 serving dishs and top with remiaing scallions , lime wedges and additional juices
asian style snapper bream in banana leaves
using tongs dip each banana leaf one by one into boiling water , remove immediately , rinse under cold water , dry thoroughly , leaves should be soft and pliable
cut each fish 3 times , place each fish on a leaf , top each fish with lemon grass and garlic
combine garlic , juice , sauces and oil , drizzle a little sauce over each fish reserving about 3-4 tablespoons for the vegeatbles
fold leaves over fish and secure with kitchen string
place parcels in a pre-heated oven of 180 degress celsius and cook for 25-30 min's or until cooked through
alternativley which i love banana leaves for , cook on the bbq , covered , using indirect heat for about 20-25 min's
the banana leaves will get quite crispy and may even burn in places , they will stay quite moist underneath as the juices run from fish and sauce
for presentation purposes i keep 2 banana leaves to use as the base to serve fish on after
vegetables
heat olive oil in a wok or large pan , add garlic and ginger and stir fry until fragrant
add pepper , carrot and sesame oil , stir fry 2-3 minutes , add both cabbages , peas , sprouts and reserved sauce
stir fry until vegetables are just tender serve immediately with fish
extra sauce
just an optional extra if you prefer to have a little more sauce to drizzle over fish once served
combine the 3 ingredients in a small microwave safe bowl and microwave 30-45 seconds to just warm through
to serve: i place a banana leaf on a serving platter top with whole fish , i pour remaining juice and sauce from the bananan leaf fish was cooked in over fish , and arrange the vegetables around the fish , garnish with sliced onions
asian style stuffed pork loin
cut pork loin through the center length ways being careful not cut all the way through
open out using a meat mallet pound pork until of equal thickness
stuffing --
melt butter in a pan , add celery , shallot and garlic , cook until onion softens , add apricots , sage , breadcrumbs , mix to combine , add stock to boiling water to dissolve , pour into bread crumb mix and stir to thoroughly combine
spoon stuffing over one half of the pork and press mixture down , fold the other half over the top , secure with kitchen at regular intervals , place in an oven proof dish
cook in a pre-heated oven at 180 degrees celsius for about 40 min's
in a saucepan combine sauce ingredients and stir until honey mixes , during the last 20 min's of the pork's cooking time pour the sauce over loin
remove loin and wrap in foil to keep warm , pour juices from pad into a saucepan , add the extra hoisin and water , bring to the boil , mix a little water with the cornflour and add to sauce , stir until mixture thickens , serve over pork
to serve: slice pork thickly and serve over stir-fried veg , drizzle with sauce
asian style sweet   sour meatballs
mix all the ingredients of meatballs with plastic gloves and make meatballs ,
fry the meatballs with olive oil
put all sauce ingredients and boil it in a pot
when it's boiled you can put the prepared meatballs in the sauce and boil down until when it become a little sticky
you can put them on the dish and enjoy with rice
asian style turkey burgers
in a bowl , combine ground turkey , scallions , bread crumbs , 2 tb of cilantro , 1 tb of the soy sauce , ginger , and garlic
season to taste with salt and pepper
mix well
divide turkey mixture into 8 equal portion
shape into patties
heat oil in a skillet over medium heat until hot
add 4 of the patties and cook for 7 to 8 minutes
turn patties over and cook another 8 minutes or until done
repeat with remaining 4 patties
keep the first batch warm in a warm oven
for the sauce , in a small saucepan combine orange juice , lemon juice , and the remaining 1 tb soy sauce
let bubble until reduced by half
whisk in the butter and the remaining 1 tb cilantro
pour over burgers
asian style vegetable slaw
prepare all vegetables and herbs, mix well in large bowl, prepare dressing with remaining ingredients, pour dressing over vegetables , mix well, serve on a bed of lettuce with sliced almonds or toasted sesame seeds, a nice accompaniment to grilled chicken
asian sugar snap peas
preheat oven broiler , and move rack to top position
place the snap peas in a baking dish , and drizzle olive oil and toss to coat
spread the snap peas in a single layer
broil the snap peas about 5 minutes
meanwhile , mix together the soy sauce , sesame oil , chili oil , brown sugar , and sesame seeds in a large bowl
when snap peas are removed from the oven , toss them immediately with the sauce
asian summer pasta salad
when you cook the spaghetti , break it into thirds or fourths upon dropping it in the boiling water
mix cooked and cooled spaghetti and vegetables in a large bowl
set aside
in a small bowl mix the vegetable oil , rice vinegar , soy sauce , sugar , pepper , ginger root and garlic
whisk to combine
add dressing to pasta and vegetables
stir well to combine
chill in the refrigerator for at least an hour to combine flavors
garnish with chopped peanuts or cashews and cilantro
asian summer salad
preparation-----------, chill the celery , cucumber and tomatoes, dice the celery into small pieces, dice or slice the cucumber , according to your preference, dice or slice the tomatoes , according to your preference, dressing-----------, combine the honey , rice vinegar , and salt and mix well, presentation-----------, arrange lettuce leaves or greens on a serving plate, place celery , cucumbers , and tomatoes on lettuce or greens, lightly pour dressing over vegetables, squeeze lemon juice , to taste , over salad, sprinkle with minced ginger and enjoy !
asian sunflower seed spread
soak sunflower seeds overnight or minimum 2 hours, process all ingredients in food processor till a smooth paste forms, add more lemon , soy or vinegar until achieve desired consistency