formido/recipes-20k huggingface dataset:
asian inspired tuna cakes
beat eggs and then combine with tuna , soy sauce , pepper , onion , panko and melted butter
form into patties and chill in refrigerator for 20 minues
in the meanwhile , make your dipping sauce
mix the mayo , garlic powder , lemon juice , lemon pepper and tabasco sauce
place dipping sauce in a sandwich size ziplock baggie
heat oil in large pan
cook tuna cakes for approx 4 minutes per side , or until golden brown , turning cakes only once to get good color
when browned on each side , remove and place on a paper towel to drain off excess oil
take baggie with the dipping sauce and barely snip off one of the corners of the baggie
drizzle the sauce over the top of each cake
asian lime sauce  for grilling and dipping
stir all ingredients together until blended well
use this sauce to brush on ribs or other pork as it is being grilled , or use it on the side as a dipping sauce
asian marinated flank steak
combine first 9 ingredients in a small bowl, reserve 1 / 4 cup hoisin mixture, spoon remaining mixture into a large zip-top plastic bag, add steak to bag, seal and marinate in refrigerator 24 hours , turning bag occasionally, remove steak from bag, discard marinade, prepare grill , grill pan or broiler to medium-high heat, place steak on rack coated with cooking spray, grill 4 minutes on each side or until desired degree of doneness, let stand 5 minutes, cut steak diagonally across the grain into thin slices, serve with reserved 1 / 4 cup sauce
asian peanut and pasta salad
cook pasta according to package directions
drain and set aside
process 1 / 2 cup peanuts , orange juice and next 6 ingredients in a blender until smooth , stopping to scrape down sides
combine pasta , half of dressing , remaining 1 / 2 cup peanuts , radishes and the next 3 ingredients , gently tossing to coat
cover and chill 30 minutes
serve with remaining dressing and avocado slices
asian spiced pork rissoles
combine garlic , ginger , chilli , lemongrass , green onions and coriander in a food processor
process until finely chopped
transfer to a bowl
add mince and egg
season with salt and pepper
using clean hands , mix until well combined
using 2 heaped tablespoons mixture at a time , roll mixture into 16 balls
flatten slightly
place rissoles on a plate
cover and refrigerate for 30 minutes , if time permits
preheat a greased barbecue plate on medium-low heat
spray both sides rissoles with oil
cook , turning occasionally , for 12 to 15 minutes or until cooked through
using a vegetable peeler , peel long , thin strips from cucumbers
spoon rice into bowls
top with rissoles , cucumber and sweet chilli
serve
asian spiced salmon kedgeree  nigella lawson
preheat the oven to 425f pour the water into a roasting pan , add the lime leaves and then the salmon
cover the pan with foil , put in the oven and cook for about 15 minutes , by which time the salmon should be tender
remove the pan from the oven and drain the liquid off into a pitcher
keep the fish warm simply by replacing the foil on the pan
melt the butter in a wide , heavy saucepan that has a tight-fitting lid , and add the oil to stop the butter burning
soften the onion in the pan and add the spices , then keep cooking till the onion is slightly translucent and suffused with soft perfume of the spices
add the rice and stir with a wooden spoon so that it's all well coated
there's not enough onion to give a heavy coating: just make sure the rice is fragrantly slicked
pour in the reserved liquid from the pitcher , about 2 1 / 4 cups , and stir before covering with the lid and cooking gently for 15 minutes
at the end of the cooking time , when the rice is tender and has lost all chalkiness , turn off the heat , remove the lid , cover the pan with a dish towel and then replace the lid
this will help absorb any extra moisture from the rice
it is also the best way to let the rice stand without getting sticky or cold
just before you want to eat , drain off any extra liquid that's collected in the dish with the salmon , then flake the fish with a fork
add to it the rice , egg , cilantro , lime juice and a drop or 2 of fish sauce
stir gently to mix and taste to see if you want any more lime juice or fish sauce
sprinkle over the zest from the 2 juiced halves of the lime and serve
you can garnish with lime segments and a small handful of freshly chopped cilantro
asian style baby back ribs
pat ribs dry
combine the molasses , garlic salt , onion powder and worcestershire sauce
brush over meat
place ribs on a rack in a small shallow roasting pan
cover and bake at 300 for 1 hour or until tender
in a small saucepan , combine the soy sauce , pineapple juice concentrate , vinegar , hoisin sauce , ketchup , lemon juice , mustard , worcestershire sauce , ginger and garlic
bring to a boil
reduce heat
simmer , uncovered , for 10 minutes or until slightly thickened , stirring occasionally
coat grill rack with cooking spray before starting the grill
brush ribs with some of the glaze
grill over medium heat for 8-12 minutes or until browned , turning frequently and brushing with additional glaze
serve remaining glaze on the side
garnish with onion
asian style chicken   broccoli
cut chicken into pieces
put a little olive oil and water in the pan , heat and cook the chicken until no longer pink on medium high , stirring frequently
drain if needed
mix brown sugar , sesame oil , soy sauce , and ginger and whisk
add sauce and broccoli florets and lower temp to medium and cover
stir occasionally
when the broccoli appears to be tender , but not mushy , it's done
just use your best judgement
asian style chicken mandarin
wash and dry chicken pieces
shake in plastic bag or container with flour to coat them
heat oil and butter in a skillet
add chicken and brown each piece
drain mandarin oranges and set aside
mix juice from the can with the lemon juice , orange juice , honey , soy sauce , and ginger
pour sauce over the chicken in skillet
cover and simmer for 30 minutes , or until tender
add mandarin orange pieces 5-10 minutes before chicken is done
optional: serve with rice
asian style chicken marinade
mix all ingredients together and coat chicken, enjoy !
asian style chicken nuggets
defrost frozen chicken breast , if needed
in a small mixing bowl , mix together honey , soy sauce and ginger to create your marinade
cut chicken breast into bite-sized pieces and marinate them in the honey mixture
take the chicken and cover it in cornstarch , then in the beaten egg , then in the breadcrumbs
deep-fry the chicken nuggets
serve hot or cold
asian style chicken packets with vegetables
preheat oven to 450 degrees or the grill to medium-high
mix the sherry or vermouth , soy sauce , oil , onions , ginger , and garlic in a small bowl
add the chicken , pepper , peas , broccoli and water chestnuts to the mixture and toss until evenly coated
center 1 / 4 of the chicken mixture on each of four 12 inch x 18 inch sheets of heavy-duty aluminum foil
bring up sides of foil
double fold the top and ends to seal packets
bake for 15-18 minutes on a baking sheet in the oven or grill for 12-14 minutes in a covered grill
asian style chicken salad
on individual serving plates divide and stack the lettuce , chicken , pineapple , apple and capsicum
in a small jug whisk the soy sauce , lemon juice , peanut butter , honey and chilli flakes
drizzle the dressing between the 4 serves
asian style couscous
coat bottom of pot with oil or cooking spray, heat over medium-high flame until hot, add scallions and saute until tender, add water and next five ingredients, bring to a boil, remove from heat, add couscous to pan, cover and let stand 5 minutes or until liquid is absorbed, fluff with a fork, serve warm
asian style crab cakes with wasabi caper sauce
make wasabi caper sauce:
stir together all sauce ingredients and chill , covered , until ready to use
make crab cakes:
wash leek well in a bowl of cold water , agitating leek , then lift out and drain
whisk together whole egg , yolk , mayonnaise , and mustard in a large bowl , then stir in bell pepper , leek , ginger , and 3 / 4 cup panko
stir in crabmeat and chill , covered , 1 hour
divide mixture into 8 mounds and form into 8 patties
spread remaining 3 / 4 cup panko in a shallow dish , then carefully coat patties , 1 at a time , in panko
heat 3 / 4 inch oil in a 10-inch heavy skillet over moderately high heat until it registers 350f on thermometer
fry crab cakes in 2 batches , turning over once , until golden brown , 4 to 6 minutes per batch
transfer to several layers of paper towels to drain
return oil to 350f between batches
serve crab cakes with sauce
asian style cucumber salad
place in a bowl the cubed cucumbers and kosher salt , toss to coat
let stand for 1 hour at room temperature
transfer to colander , rinse lightly under cold running water , drain , and place in a bowl
prepare dressing: in a wok or heavy saucepan set over moderate heat , heat sesame oil until hot
add the red pepper flakes and cook , stirring 15 seconds
add garlic , rice vinegar , and honey and stir-fry 30 seconds
turn off heat , add cucumbers and toss to coat
transfer to a bowl , let cool and chill for at least 3 hours or overnight
cucumbers will keep for up to one week
asian style edamame and corn
whisk dressing ingredients together, adjust seasonings to taste, set aside, add the corn and bell pepper to the edamame , toss with dressing, serve on lettuce greens, makes 4 servings, to toast sesame seeds , place in dry skillet over medium heat, shake gently until seeds begin to pop and turn golden brown, cool
asian style glazed green beans
combine and mix hoisin sauce , vinegar , brown sugar , sesame seeds and red pepper flakes together in a bowl
in a saute pan over medium heat , combine the sauce from the bowl and the green beans
stir to incorporate
saute until heated through , about 5 minutes
asian style green beans
cook green beans in boiling water 4 to 6 minutes or until crisp-tender
drain
plunge into ice water to stop the cooking process
drain
saut green onions , garlic , and ginger in hot sesame oil in a large nonstick skillet over medium heat 1 minute
add green beans and bell pepper
cook 1 minute
add oyster sauce and pepper , stirring until thoroughly heated
sprinkle with almonds , if desired
asian style grilled chicken salad
lightly sprinkle chicken breasts with seasoned pepper
grill , until chicken is thoroughly cooked and slice chicken into strips
reserve 2 tablespoons juice from pineapple
in a covered jar , combine vegetable oil , soy sance , pineapple juice , vinegar , honey aud ginger
shake well
brush pineapple slices with dressing: grill 2 to 3 minutes
arrange chicken and pineapple over lettuce and vegetables
sprinkle with peanuts , if desired
top with salad dressing
asian style grilled sweet and sour scallops
in a bowl stir together the rice wine with 1 tablespoon fresh ginger , then pour the mixture into a ziploc resealable plastic bag , add in the scallops seal bag then turn to coat with the mixture
chill scallops for 35 minutes
meanwhile soak 6 wooden skewers in cold water for 30 minutes minimum
in a saucepan combine the brown sugar , ketchup , broth , rice vinegar , soy sauce , cornstarch , sesame oil , minced garlic and red pepper flakes bring to a boil over medium heat , stirring constantly , boil for 1 minute
set aside
remove scallops and discard the marinade
thread scallops leaving about 1 / 2-inch apart onto the soaked wooden skewers
grill over medium heat for 2-3 minutes on each side
brush scallops with the prepared brown sugar sauce , then serve immediately with remaining sauce
serve with cooked rice and chopped green onions
asian style grilled tilapia
combine the soy sauce , sugar , garlic , lime juice , ginger and red pepper flakes in a wide , shallow baking pan that will hold all of the fish in a single layer
stir briefly to dissolve the sugar
add the tilapia , then turn it over so that it's coated all over with the marinade
set aside for 20 min or so
heat the broiler to high , and move the oven rack to position closest to heat
slide the pan into the oven , and broil the fish for 5 minute keep the oven door ajar so the broiler element stays lit
turn the pan around , and broil for 5 more minute
if the juices in the pan appear to burn , add a little water to the dry spot to prevent burning
the fish should be opaque and flaky
spoon the sauce over the fish when serving
asian style grilled tofu
in a small bowl , combine teriyaki , vinegar , lime juice , ginger , splenda , red pepper flakes and garlic powder
open package of tofu and drain
slice tofu diagonally in half to form 2 triangular shaped pieces
turn triangle onto long flat cut side with point facing up
cut into 3 triangular slices , each about 1 / 2-inch thick
repeat with second triangle to form six 1 / 2-inch thick triangular slices
spread tofu onto a paper towel-lined tray
top with more paper towels , and cover with a sheet pan
evenly weigh down sheet pan with soup cans and let stand for 10 minutes
change paper toweling and repeat
transfer tofu to a shallow glass dish and add marinade
let marinate at room temperature for 30 minutes , turning slices over after 15 minutes
drain marinade into a small saucepan
bring a large pot of water to boiling
heat a ridged grill pan over medium-high heat and brush with 2 teaspoons oil
cook fettuccine in boiling water according to package directions , adding snow peas , pepper and onion during the last 4 minutes of cooking
grill the tofu , about 2 minutes per side , until nicely marked and hot
stir broth and cornstarch into marinade and bring to a boil
boil until thickened , about 2 minutes
drain noodles and vegetables
toss noodles and vegetables with thickened marinade and sprinkle with sesame seeds , then top with grilled tofu
asian style ground chicken and noodles
in a wok , or large skillet , heat oil over med-high heat
saute the green onions , ginger , garlic , cauliflower florets , green and red peppers for 1 minute
add the ground chicken
brown
breaking up the chicken , for 5 mins , or until no longer pink
meanwhile , in a sauce pan of boiling salted water
cook noodles for 6-7 mins , or until al dente
drain and rinse
for the sauce
in a bowl combine tamari , rice vinegar , sesame oil , chili sauce , lime zest , lime juice and brown sugar
pour into wok then stir until blended
add the bok choy and stir well
cover and cook for 2 mins , or until bok choy is tender
add cooked noodles and stir into veggies and chicken
add additional tamari if desired
asian style ham noodle saladwhat to do with ham leftovers
cook the chow mein noodles as directed , rinse in cold water to stop them from growing , and then drain and then set aside
julienne the ham--long , thin slices work well with the chow mein
add in veggies
make sure if you are using crunchy veggies to cook first if necessary
if you have pineapple on hand , julienne it , and add to the ham
toss ham-veggie mixture with asian restaurant ginger-soy salad dressing , along with the noodles , and serve over a bed of fresh greens , such as spinach , romaine , endive , etc
asian restaurant ginger-soy salad dressinggrate enough fresh ginger root to squeeze out 1 tablespoon of ginger juice
to the ginger juice add 2 tablespoons soy sauce , 3 tablespoons rice vinegar , and 1 / 3 cup of salad oil
if you have sesame seeds , toss in a tablespoon
whisk and then serve
remember how to make this dressing--it is to-die-for delicious with so many other salads , and is ridiculously easy to make
asian style hamburgers
shape meat into six patties and place in a shallow dish
in a bowl , whisk together the oil , soy sauce , ketchup , vinegar , garlic and pepper
set aside 1 / 4 cup for basting and refrigerate
pour remaining marinade over the patties
cover and refrigerate for at least 3 hours
grill burgers , uncovered , over medium heat for 5-6 minutes on each side until meat juices run clear , basting with reserved marinade
serve on hamburger buns with lettuce leaves and tomato slices if desired
asian style honey vegetable stir fry
in small bowl , combine honey , stir fry sauce and crushed red pepper flakes
set aside
in wok or large skillet , heat oil over medium-high heat
add vegetables and toss while cooking , about 2 to 3 minutes
add honey sauce , stir until all vegetables are glazed and sauce is bubbly hot , about 1 minute
serve as a vegetable side dish or over steamed rice or noodles for a main dish
asian style kale
set a lidded 6 - 8 quart saucepan of water , salted with 2 t salt , on stove to boil
wash the kale thoroughly to remove all grit
discard the tough ribs , and coarsely chop the kale leaves
plunge the kale into boiling water and cook for 3 to 4 minutes & then drain
in a large skillet or heavy wok , heat the sesame oil over medium heat
add the shallot , garlic , scallions and ginger root and cook for about 1 minute to release the aromas
add the kale a bunch at a time and cook 3 to 4 minutes , or until the leaves have softened a bit but the kale retains its shape
remove from heat and add the soy sauce
divide among individual plates , sprinkle with toasted sesame seeds , if using , and serve hot
asian style lettuce wraps
coat a nonstick pan with cooking spray and heat, cook onion , garlic , pork and beef , stirring , until meat is browned, add carrot and cook until soft, add soy , oyster and hoisin sauces and chili paste , stir and reduce heat, cook , uncovered , for 5 minutes , stirring occasionally, stir in bean sprouts just before serving, divide meat between lettuce leaves and sprinkle with sesame seeds, roll lettuce leaves and enjoy
asian style meat loaves
preheat oven to 350
place crackers in a food processor
process until finely chopped
combine cracker crumbs , turkey , pork , green onions , 1 / 4 cup hoisin , and remaining ingredients except cooking spray in a large bowl
shape mixture into 6 loaves on a broiler pan coated with cooking spray
spread 2 teaspoons hoisin over top of each meat loaf
bake at 350 for 45 minutes or until a thermometer registers 165
let stand 5 minutes
asian style meatballs
in a medium bowl combine egg , the 1 / 4 cup of the carrot , the bread crumbs , ginger , salt and garlic powder
add meat and mix well
shape meat mixture into 8 meatballs
in a large skillet cook meatballs over medium heat until brown , turning to brown evenly
remove meatballs from skillet
wipe out skillet with paper towels
add grill sauce and water to skillet , stir to combine
add onion , drained water chestnuts , sweet red pepper , and the 1 / 2 cup carrot to skillet
bring to boiling
return meatballs to skillet
reduce heat
cover and simmer for 12-15 minutes or until meatballs are done
serve meatballs and sauce with hot cooked rice
asian style meatloaf with jasmine rice
combine and cook
asian style oven roasted pork tenderloin
in a bowl combine the soy sauce with sesame oil , worcestershire sauce , brown sugar , chile paste , black pepper and garlic
whisk until well combined , then mix in green onion
transfer the marinade to a shallow dish
add in the pork then turn to coat in the marinade
cover and refrigerate for 8-24 hours turning a few times during chilling
generously grease a baking pan or small roaster pan then line the pan with foil
transfer the pork and the marinade to the pan
preheat oven to 400 degrees f
roast for about 25-30 minutes
allow to stand for 10 minutes before slicing
asian style pork and broccoli in garlic sauce
in a medium bowl whisk together 2 teaspoons cornstarch with 2 tablespoons soy sauce until smooth
add in the chicken or pork strips , toss to coat and let sit for about 30 minutes
in another bowl whisk 2 teaspoons cornstarch with soy sauce , water and hoisin sauce
set aside for a couple of minutes
heat sesame oil and peanut oil in a wok or large skillet over medium-high heat for about 2 minutes
add in chicken or pork mixture and stir-fry for about 2 minutes
add in sliced mushrooms , broccoli florets , green onions , garlic , ginger and red pepper flakes
stir-fry for 2 minutes
stir in the hoisin sauce mixture
stir-fry for 1 minute or until thickened
add in the orange juice
stir until heated through
serve over cooked rice
asian style pork tenderloin
combine all ingredients except pork
add pork and marinate , covered and refrigerated , 2 hours or longer
preheat over to 400 degrees
drain pork , reserving marinade
place on a rack over a roasting pan
roast 25 - 30 minutes , until a meat thermometer registers 160 degrees , turning pork occasionally and basting with reserve marinade
slice 1 / 4" to serve
asian style pulled pork lettuce wraps
add pork to a slow cooker with teriyaki sauce , sweet and sour sauce , hoisin sauce , sliced ginger , garlic , salt , and pepper
cook on low for 6-8 hours with the lid covered , until cooked to your liking
chop with a knife until shredded
serve on a large platter with bibb lettuce leaves
asian style pumpkin soup
heat oil in a large saucepan over medium heat, add the onion and cook , stirring for 5 mins or until softened, add the pumpkin and stock and bring to the oil, reduce heat to low, simmer for 25 mins or until tender, using a wand blender or a food processor , puree the pumpkin mixture, return to pan over low heat, add the coconut milk , fish sauce , lemon juice , chili sauce and sugar, cook , stirring for 2 mins or until combined and heated through, ladle into warmed bowls and top with snow pea spouts and basil, serve
asian style ramen broccoli slaw
set oven to 350 degrees
place the slightly crushed ramen noodles and the sunflower seeds onto a baking sheet in a single layer
bake for about 8-10 minutes or until lightly browned
cool completely
in a large bowl combine the broccoli slaw with green onions , toasted ramen noodles and sunflower seeds
toss to combine
for dressing
in a small bowl whisk together , sesame oil , vegetable oil , rice wine vinegar , salt and the seasoning package from the ramen noodles
mix well to combine
pour the dressing over the broccoli slaw mix
toss to coat
season with black pepper and more salt to taste
sprinkle the top with more toasted sunflower seeds if desired
asian style red pork strips
in a large bowl combine all ingredients except the pork strips
mix until blended
add in the pork strips and toss to coat with the mixture
cover and refrigerate for a minimum of 8 hours
set oven to 350f
remove the pork from the marinade and dry the strips with paper towels
place on a single layer in a greased baking sheet
bake for about 25-30 minutes or until the pork is just tender and lightly browned
asian style salad dressing
whisk together all ingredients, dressing will keep , refrigerated for several weeks
asian style salmon or tofu
heat oven to 400
tear off four 15-inch squares of parchment paper
arrange them evenly on baking sheets
divide the bok choy and bell pepper evenly on the squares
place the salmon on top of the vegetables and sprinkle with pepper
top each square with scallions
in a small bowl , combine soy sauce , rice vinegar , sesame oil , and ginger
spoon the mixture over the salmon or tofu
top with another 4 squares of parchment paper and fold the edges over several times to seal
bake for 15 minutes
when done baking , slit the parchment paper to open and serve , being cautious of the hot steam
for vegetarian use only the tofu
asian style scallion pancakes
sift the flour and 3 / 4 teaspoon salt into a large bowl
stir in 1 / 2 cup hot water until blended
if the dough is dry , add up to 2 more tablespoons water
knead on a lightly floured surface until elastic yet firm , about 5 minutes
cover with a damp cloth and set aside for 30 minutes
divide the dough into 6 pieces and keep covered
one at a time , roll each piece into a 4-inch-long log , then stretch into a 14-inch-long rope
brush with shortening and sprinkle with about 1 tablespoon scallion
coil the dough into a circle , cover and set aside
repeat with remaining dough
flatten the coils with your hand on a floured surface , then roll with a floured rolling pin into a thin circle
cover and refrigerate for at least 2 hours
heat 1 tablespoon oil in a 10-inch nonstick skillet over medium-high heat
add 1 pancake and cook until golden brown , about 2 minutes per side
drain on paper towls and repeat with remaining pancakes , adding more oil as needed
cut into wedges to serve
mix all ingredients for dipping sauce and serve with pancakes