formido/recipes-20k huggingface dataset:
asian herb salad
mix the shallots , rice vinegar , and sugar together in a small bowl and set aside
trim excess stems from the arugula , and pick the leaves from the stems of the herbs
rinse and dry the arugula and herbs
cut the bamboo shoots into matchsticks
to make the dressing , whisk the olive oil , sesame oil , mirin , salt and pepper together in a large bowl
stir in the shallot mixture , taste and adjust flavors to taste
very lightly toss arugula , bamboo shoots , and herbs in the dressing
serve with chopsticks
enjoy !
asian hoisin pork ribs
combine the hoisin sauce , honey , oil , rice wine vinegar , garlic and black pepper in bowl
cut the ribs into serving size pieces and place in extra large heavy plastic resealable bag , pour the sauce over the ribs
seal the bag and place in a large bowl , refrigerate overnight
set oven to broiler heat
line a large baking sheet with heavy foil
arrange the ribs bone side down on the foil
transfer the marinade to a small saucepan and boil for about 7-8 minutes or until thick
brush the ribs with the marinade
broil for 4 minutes
turn the ribs over and baste generously with marinade
return to oven for another 4 minutes
after 4 minutes remove the ribs , turn over and baste again
set the oven to 350 degrees
bake the ribs for about 40 minutes or until cooked through
sprinkle lightly with sesame seeds then serve
asian hoisin ribs
place ribs in 3 1 / 2-to 4-quart slow cooker, cover with onion slices, mix hoisin sauce , vinegar , soy sauce , ginger and sesame oil, pour over ribs and onion, cover and cook on low heat setting 8 to 10 hours or until ribs are tender, remove ribs to serving platter, keep warm, skim fat from surface of juices in cooker, serve ribs with sauce, sprinkle with cilantro
asian honey chicken
in a large zip-topped plastic bag , mix together oil , honey , soy sauce and garlic
add chicken and marinate for 8 hours
heat oil in a wok or large skillet over medium high heat
saut chicken till nearly cooked
add the remaining ingredients and keep cooking till veggies are tender and chicken is cooked thoroughly
serve over rice
asian honey chiffon cake  japanese  taiwanese
grease a loaf tin , and layer baking paper into the tin , cut the corners so they lie flat against the tin
preheat the oven to 150c / 300f
whisk together the 4 yolks and the 20g of caster sugar , slowly add in the honey until thick and pale
whisk in the oil , then milk
sift the flour , and fold in , rapidly and with big gestures , to the above mixture until the flour disappear
use another oil-free water-free bowl , beat the eggs whites with cream of tartar / vinegar until soft peak
beat in the 50g of sugar and continue to beat until stiff peak
fold in 1 / 3 of the egg whites to the mixture , then fold in the rest just until even
be mindful not to deflate the texture
pour the mixture into the prepared tin , smooth the top , and bake for 40-50 minutes
done when inserted skewer comes out clean
turn out onto a wire wrack and cool before glazing with clear jelly or apricot sauce
enjoy !
p
s
i have made this into cup cakes and it is very popular at parties !
asian honey tea grilled shrimp
in a plastic bag , combine tea , honey , vinegar , soy sauce , ginger and pepper , to make marinade
remove 1 / 2 cup marinade
set aside for dipping sauce
add shrimp to marinade remaining in plastic bag , turning to coat
close bag securely and marinate in refrigerator 30 minutes
remove shrimp from marinade
discard marinade
thread shrimp onto 8 skewers , dividing evenly
grill over medium hot coals 4 to 6 minutes or until shrimp turn pink and are just firm to the touch , turning once
season with salt , to taste
meanwhile , prepare dipping sauce by placing reserved 1 / 2 cup marinade in small saucepan
bring to a boil over medium-high heat
boil 3 to 5 minutes or until slightly reduced
stir in green onions
asian honey grilled fish
in a mixing bowl , combine honey , onion , lime juice , soy sauce , hoisin sauce , garlic , jalapeno , and ginger
stir to mix well
pour over fish and let marinate at least 2 hours in the refrigerator
grill the fish for 5 minutes
turn and cook another 5 minutes or until the flesh is flaky when tested with a fork
asian hooker
pour all ingredients into hurricane glass over ice
asian hot and sour chicken soup
in a medium saucepan combine the chicken broth , mushrooms , bamboo shoots , sliced ginger , garlic , soy sauce and chili flakes
bring to a boil , reduce heat to low and simmer while you assemble the other ingredients
place the chicken strips in a bowl and toss with the sesame oil
in another bowl stir together the cornstarch and vinegar
set aside
increase the broth heat to medium-high and return to a full boil
add in the coated chicken slices and return to a boil again , then drizzle in the egg while stirring slowly to create long strands of egg
stir in the vinegar / cornstarch mixture
simmer over medium heat stirring occasionally until the chicken is cooked through and the broth has thickened slightly
garnish the top with chopped green onions
delicious !
asian hot wings  by pioneer woman  ree drummond  make ahead
preheat the oven to 325 degrees f
heat 3 inches of canola oil in a heavy pot to 375 degrees f
add half the chicken wing parts to the oil and fry them until they're golden brown and fully cooked , 5 to 7 minutes
remove and drain on paper towels
repeat with the other half of the wing parts
add the plum jelly to a bowl
then stir in the soy sauce and rice wine vinegar
add the brown sugar , ginger , red onions , garlic , red pepper flakes and hot peppers
stir to combine , and then pour it into a saucepan and bring to a boil over medium-high heat
reduce the heat to medium-low and cook the sauce until slightly thickened , about 15 minutes
then turn off the heat
place the wings in an ovenproof dish and pour the sauce over the top , reserving some sauce for serving
toss to coat , and then bake in the oven for 15 minutes
place the wings in dishes , and then spoon extra sauce over the top
serve with cool vegetables to go with that delicious heat
asian hummous
in a blender add all the hummous ingredients
process ingredients and if appliance is laboring , add a little bit more of bean liquid , 1 tablespoon at a time
process until smooth , scraping down sides of blender as necessary
season to taste and adjust seasoning if necessary
transfer mixture to serving bowl and garnish with sliced scallions and whole star anise
best prepared 1 to 2 hours in advance
cover well , however serve at room temperature
asian influnced salmon
combine the ingredients and let stand for a while, i leave mine about 30 minutes, brush over your salmon filets or steaks, place in a pan in a preheated 350 oven, bake until done about 30 minute
asian infused soy sauce
add the garlic and ginger to the soy sauce in a sealable jar, put the lid on and shake, taste the mix to see if you would like more ginger and / or garlic, adjust to taste, put the lid on and keep in the fridge, shake before using, flavours will infuse the sauce as time goes on
asian inspired asparagus
after breaking the asparagus at its weak point and tossing the woody part out , i wrap the group of stalks with a rubberband to make them easier to cut
then i cut the asparagus cross wise into 3 / 8" pieces
on medium heat , melt butter in a skillet and then add the asparagus pieces
saute on medium heat for 3-4 minutes stirring frequently
reduce temperature to low
add hoisin and sweet chili sauce to asparagus and stirring to mix thoroughly
cook for an additional 1-2 minutes on low stirring frequently
enjoy !
asian inspired chili
sautee onions , red pepper and garlic in sesame oil until tender, add remaining ingredients , bring to a boil, reduce heat and simmer for 1 hour
asian inspired coconut crab cakes
preheat oven to 375
place coconut in a mircowave safe dish and mircowave 3-4 minutes stirring often til lightly toasted
combine crab , ginger , green onions , pepper , carrot , lemon juice , may , egg , rice vinegar and garlic and mix well
combine bread crumsb and cayenne pepper and fold into crab mix
sprinkle half of the coconut on cutting board
with a measuring spoon form 16 even sized balls of crab mix
roll in coocnut mixture and sprinkle remianing coconut on top
flatten and place on cookie sheet
bake 20 minutes until coconut is golden brown
serve with asian style hot mustard
asian inspired pork and broccoli stir fry
add sliced pork to large bowl , cover with water and white vinegar
let sit for a couple of minutes
rinse well , and pat dry
in a large bowl combine pork , 2 tbs
soy sauce , rice vinegar , 3 cloves chopped garlic , 1 teaspoons chopped ginger , sesame oil , and sugar
toss to coat
let marinade for at least 30 minutes , up to 24 hours
bring to room temperature before cooking
after the pork has marinated and is at room temperature , remove pork from marinade , pat dry with paper towel
in the same bowl with the marinade add 2 tbs
soy sauce , 1 cup chicken stock , and cornstarch
mix well , set aside
heat a wok , or large deep saute pan over high heat until hot
add canola oil , when oil is hot , add the pork
stir-fry pork until no longer pink , about two minutes
transfer pork to plate and cover with foil
add the onion to the pan , cook , stirring constantly for 1 minute
add remaining 3 cloves chopped garlic , crushed red pepper flakes , and remaining 1 teaspoons ginger
cook , stirring constantly for 30 seconds
add the carrots , broccoli , and 1 / 2 cup chicken stock
bring to boil , reduce heat to medium , cover and cook for 3 to 5 minutes
add the soy sauce mixture and the pork back to the pan , cook for about 1 to 2 minutes or until sauce thickens
serve over brown rice or my white rice recipe # 503045
asian inspired pulled pork shoulder  for tacos or sliders
in a small sauce pan add the following items: hoisin sauce , honey , soy sauce , cup of water , sesame oil , mirin , shaoxing rice wine , lemongrass fresh , ginger , garlic , and the chinese five spice powder
whisk together
reserve 1 / 4 cup for basting and set the pan with the rest of the sauce on the stove over low hit to thicken
about 30 min , whisking occasionally to prevent burning
remove from heat and set aside to cool completely
place onion chunks in bottom of crock pot and set as low
salt and pepper the pork on both sides and place on top of the onions
baste top and sides of pork with the reserved sauce
add the lid and cook for 6-8 hours on low or 3-5 hours on high
you will know it's done when it is falling apart
yum !
add the cooled korean inspired bbq sauce reduction to a magic bullet or blender and blend until smooth
set aside
will keep in fridge for 2 weeks
i use this for asian pork tacos or pulled pork sliders
serve either one topped with shredded green and purple cabbage , thinly slices quick-pickled radishes and cucumbers , green onion , cilantro and basil
dress with a drizzle of spicy sriracha aioli and a drizzle of the korean inspired bbq sauce reduction
asian inspired salad
put salad ingredients into a bowl, put dressing ingredients into a bowl and stir well to mix thorougly, pour over salad and mix, you can put in more red pepper flakes to the heat level you like, you can add more to the salad and make more dressing if you like, enjoy !
asian inspired veggie zucchini burger
mince onion
finely chop zucchini and red bell pepper
in skillet on medium heat , add peanut oil and saute onion until for 5 minutes stirring frequently
then add bell pepper and zucchini and saute for about 15 minutes or until until tender
remove from heat and allow to cool for about 15 minutes
preheat oven to 350 degree f
in a small bowl lightly whisk eggs
in mixing bowl combine onion , zucchini , bell pepper , eggs , ginger , cumin , soy sauce , teriyaki sauce , and walnuts with cooked rice and mix together thoroughly
make into hamburger patties
line a jelly roll pan with baker's parchment paper , then add burgers to preheated oven and bake for 15 minutes flipping them mid way through
asian inspired zucchini
use a mandolin to slice zucchini thinly and lengthwise to form a ribbon
peel and thinly slice red onion and finely mince garlic
heat sesame and olive oils together in a medium skillet over medium high heat
add onion and saut until tender
add soy sauce , garlic and ginger and saut briefly
adjust heat to medium
add zucchini and continue to saut for about 5 to 7 minutes , stirring occasionally , until zucchini is tender
do not overcook
remove from heat , transfer to serving dish , top with sesame seeds and serve
to modify to italian , use 2 tablespoons olive oil and omit sesame seed oil , ginger and soy sauce
add 2 to 3 diced plum tomatoes and a pinch of red pepper flakes before tossing in zucchini
sprinkle with chopped parsley instead of sesame seeds
season with salt & pepper
asian joe wraps   weight watchers
saute the scallions and minced garlic in the peanut oil in a large nonstick skillet until tender
crumble in the turkey and cook , stirring , 2 minutes
add the tomato puree , hoisin sauce , and ground ginger
bring just to a boil and simmer 5 minutes
set aside
place a large cabbage leaf on each of the 2 warmed tortillas and place half the turkey filling on top of each one
roll up to enclose
asian latkes with gingered sour cream
peel and grate the potatoes
place in colander and set over large bowl , squeeze out as much liquid as possible
stir together with the nuts , flour , wasabi& eggs
heat 1 tbsp oil in lg , heavy skillet over medium-high heat
form batter into silver dollar size patties and fry til golden brown on both sides , adding more oil and adjusting the heat as needed
gingered sour cream: stir together sour cream and ginger
asian lemon grass pork
slice pork thinly into 2 inch long strips and place into bowl
combine lemon grass , garlic , shallots , fish sauce , sugar , soy sauce and sesame oil in food processor
add water as needed to achieve smooth texture
pour mixture over meat
set aside for 30 minutes to an hour
soak skewers in water for 30 minutes
thread pork onto skewers and leave 2 inches on each end
grill or broil 1-2 minutes per side
asian lentil loaf
heat over to 350f
cook lentils in water until soft and water has been absorbed
meanwhile , saute the onion , garlic and zucchini in oil until soft
mix in a large bowl with the remaining ingredients
form the mixture into a loaf shape and place on a greased baking sheet or place mixture in a greased baking pan
bake for 30 minutes , cut into slices , and serve
asian lettuce cups with spicy ground turkey filling
heat the oil in a large non-stick frying pan and add the onion and saute for about 2 minutes
add garlic and ginger root and saute about 1 minute more
add ground turkey and break apart , then add soy sauce , chili garlic and fish sauce if using
cook until the turkey is brown and crumbling apart and the sauce is slightly reduce , about 5 minutes
when turkey is done , add chopped cilantro and cook 1-2 minutes more
serve filling and lettuce leaves in separate bowl , with chopped peanuts in another
fill lettuce leaves with filling and add chopped nuts if desired
asian lettuce cups with turkey and green apple
fry noodles in a wok or saucepan
fill with about 2" of oil
while oil is heating to 375f , use your hands to separate the strands of the mung bean noodle into small clumps
when oil hot , fry one batch at a time
should only take 10 seconds to fry
remove , let drain paper towels
dice all your vegetables and apple into very small pieces - try to get everything around the same size
heat a wok or large skillet to high heat and add cooking oil
add ground turkey and fry until 80% done
with spatula , make room in the center of pan to fry the aromatics
just push the meat out of the way
add a touch more cooking oil if needed
fry garlic , ginger , scallions until fragrant , about 10 seconds
add red bell , yellow bell
cook just a minute until vegetables are slightly softened
add sauce ingredients
mix well and heat through
taste
need more salt ? sugar ? heat ? zing ?
don't over spice - you still want the flavor of the vegetables to come through
don't over cook - the vegetables should still have texture and some crunch
add apples
toss to coat
immediately remove
you don't want to "cook" the apples - keep them nice and crunchy
serve with more rooster sauce , lettuce cups , fried noodles and shaved carrots
asian lettuce wraps
blend dressing ingredients in a blender , set aside
mix filling ingredients in a large bowl , add enough dressing to coat , and toss thoroughly
serve with lettuce leaves to wrap filling inches
asian lettuce wraps vegetarian
to make miso sauce:
place brown sugar in heavy saucepan , and melt over medium-low heat , being careful not to burn
remove from heat , and stir miso and sesame seeds into melted sugar
to make wrapping:
trim edges of lettuce leaves to make them uniformly circular
stack sesame or basil leaves alongside
to make salad:
heat oil in skillet or wok over medium-high heat , and stir-fry tofu about 2 to 3 minutes
remove from heat , and set aside
slice avocado into 1-inch-long pieces
slice red pepper into 1 -inch-long pieces
set aside
combine white radish with 1 teaspoon sesame oil , 1 teaspoon sesame seeds , 2 teaspoons brown sugar , teaspoon salt and 1 teaspoon red pepper powder
set aside
combine bean sprouts with 1 teaspoon sesame oil , 1 teaspoon sesame seeds and 1 teaspoon salt
to assemble rolls , place 1 lettuce leaf on flat surface , and layer remaining ingredients in following order: basil leaf , bean sprout mixture , radish mixture , tofu , cucumber , avocado and red pepper
spoon about teaspoon miso sauce over top
wrap by tucking ends in , and roll up
repeat with remaining ingredients
asian lime  noodles
preheat oven to 400 degrees
take a piece of foil that is two to three times as big as the baking dish you will be using and line the bottom of the pan
finley chop garlic and onions
place them into the bottom of the foil lined pan
take the bricks of noodles and break them in to a few pieces so that they fit in an even layer over the onions and garlic
dump the mushrooms with the water that is in the can on top of the noodles
you can now place shrimp or salmon on top of the mushrooms now if you want for a yummy addition
now zest and juice the lime on top of your noodle and mushroom layer or ontop of the meat if you chose to add it to your dish
then sprinkle the oriental flavor packs and the chinese 5 spice on the top of the dish or your meat
then salt and pepper to your liking
now take pour 8oz of your stock down the side of the dish so that it doesnt wash away your seasonings you just added
now bunch the foil up like a tent leaving just a small opening for venting
place in oven for 25 mins and then check the level of the broth , add more to your liking or if the noodles are not done and still need more moisture then retent and place in the oven till the noodles are just done yet still have a bit to them
asian lime and herbed tofu in lettuce cups
i would strongly suggest to begin by using only 1 teaspoon of the fish sauce in this recipe and then adjust seasoning accordingly
for vegetarian version , omit the fish sauce
)
dressing: puree the first 5 ingredients in a blender
allow the mixture to stand at least 5 minutes or up to 1 hour
stir in chili sauce
strain the dressing into a small bowl , pressing down the solids with a spatula to release the liquids
discard solids
tofu: toss together the first 7 ingredients
next add the tofu and salad dressing , tossing to coat well
for each serving , arrange 1 or 2 lettuce leaves on a plate
divide the tofu mixture onto the lettuce leaves
asian lime ribs
prepare ribs and get ready to grill, combind remaining ingredients for rub and apply to ribs, cover and refrigerate for at least 1 hour, it is also recommended to brush with asian-lime sauce #120396 while grilling, allow 10 minutes to stand before cutting when done
asian marinade
whisk ingredients together in a small bowl
place meat , poultry , fish , or vegetables in zipper lock bag or in shallow , nonreactive pan
pour marinade over contents and seal or cover
turn zipper lock bag or stir contents of pan occasionally to evenly distribute marinade
prepare 1 / 2 cup marinade per pound of meat
see description for suggested use of rosemary
asian marinade for  fish or shrimp
combine all ingredients in a shallow bowl or resealable plastic bag
add fish or shrimp and marinate in the refrigerator for 20 minutes
broil or grill fish till fish flakes easily with a fork , or shrimp is cooked through
serve
asian marinade for chicken kebabs
whisk the ingredients , including pepper to taste , together in a small bowl
mix marinade and 1 lbs skinless boneless chicken thighs or breasts cut into 1 inch chunks in a gallon sized plastic bag
seal the bag and refrigerate , turning once or twice , until the chicken has marinated fully , at least 3 hours and up to 24 hours
asian marinade sauce
mix all ingredients in marinade dish, marinade overnight, great for steaks , pork or chicken, i refuse to eat pork , however , when marinated in this , it was awesome !
asian marinated asparagus salad
cook the asparagus in salted boiling water until tender but crisp
drain , and rinse with cold running water , set aside
in a large ziplock bag , mix the rice vinegar , soy sauce , oils , sugar , salt , and pepper
seal the asparagus in the bag and marinate overnight in the refrigerator
sprinkle the marinated asparagus with almonds and scallions before serving
asian marinated cucumbers
peel the cucumbers & cut in half lengthwise then scrape out & discard the seeds, cut the cucumber into slices & place into a large shallow bowl, combine the rest of the ingredients & pour over the cucumber slices, stir to coat then cover & refrigerate at least 4 hours
asian marinated flank steak
place all ingredients except for steak in a gallon size zip top bag , and mix well to combine
add steak to bag , remove all of the air , and seal
marinate for up to 24 hours , turning bag occasionally
remove meat from marinade , and grill or broil to desired degree of doneness
thinly slice steak against the grain and serve
to oamc , freeze bag for up to 6 months , and pull from freezer at least 24 hours before using
you can substitute garlic for the ginger
if you like it spicy , add more chili flakes !
asian marinated pork chops
n a small bowl , combine soy sauce , lemon juice , ginger , and garlic
mix well
place chops in a 9- x 13-inch baking dish and pour soy sauce mixture over top , turning chops to coat thoroughly
cover and chill 2 hours , turning after 1 hour
remove chops from marinade and discard marinade
in a large skillet over medium heat , melt butter
cook chops 5 to 7 minutes per side , or until cooked through
serve immediately
to make a sauce for the pork chops , reseve the marinade and bring it to a boil
simmer 2 to 3 minutes , the pour over the chops
asian marinated rack of lamb
trim the rack of lamb removing fat and silver skin
mix the marinade ingredients in a blender jar until well blended
put the meat in a ziplock bag and pour the marinade over
seal the bag well and place in refrigerator for 24 hours
set out the meat and allow to stand at room temperature for 1 hour before cooking
run the bones under cool water before roasting
preheat oven to 425 degrees , spray and broiler pan with non-stick cooking spray and place rack meat side down
place 1 cup of water in bottom of broiler pan , place the pan in the oven and roast uncovered for 30 minutes or until a meat thermometer registers between 145 and 150 degrees for medium-rare
check the meat a couple of times during cooking
if the water has cooked out of pan , add additional water
to serve , carve the rack into individual chops allowing 2 chops per person