Asian Cuisine - Tumblr Posts - Page 2
Bubble Tea
Catching up with loved ones and listening to our favorite music while we chewed on our tapioca pearls. Much has changed since I was first introduced to bubble tea, but my love for bubble tea has not. The traditional milk tea is my favorite. The sweet, creamy beverage of strong tea, milk and those addictive tapioca pearls is something I crave so frequently. Have you got a favorite flavor of bubble tea?
“Clean plates don’t lie.” — Dan Barber
Sesame Ginger Garlic Chicken
In the past, I had conflicting emotions regarding skinless, boneless chicken breast. I'm aware that many people consider it to be the simplest, most approachable cut of chicken to prepare, but I've witnessed it go horribly wrong far too often to concur. It is challenging to cook properly because of the irregular thickness and shape; by the time the thickest part's core is fully done, the other portions are overcooked. Additionally, without the bones to protect it from direct heat and the skin to keep it moist as it cooks, the meat is extremely susceptible to drying out. But you can easily overcome the drawbacks of skinless, boneless chicken breasts. Bring them to a flat, even thickness by pounding. It becomes a "paillard" once it has been pounded. It cooks amazingly.
Serve with roasted sweet potatoes and zucchini on the side for welcome pops of color.
“Good food is very often, even most often, simple food.” ― Anthony Bourdain
Honey Hoisin Glazed Meatballs
A tasty, inexpensive meal with Asian influences. A honey-hoisin glaze covers these succulent, delicate meatballs. Chinese barbecue, often known as hoisin sauce, has a strong flavor all by itself. It is mellowed but still retains a rich depth of flavor when paired with other ingredients. Served with roasted sweet potatoes and zucchini.
Pasta doesn’t make you fat. How much pasta you eat makes you fat. –Giada De Laurentiis
Shrimp in Coconut Milk (Ginataang Hipon)
I enjoy cooking and eating. I've got a delicious pescatarian Filipino comfort food with shrimp cooked in coconut milk. The way I make it and the things I use are determined by my mood. I used string beans, kabocha squash, and red bell peppers in this recipe. I wanted to keep things simple and fuss-free, so I went with peeled shrimp. I made it soupier than normal since I like it poured over steaming, sticky Japanese rice.
“I am not a glutton - I am an explorer of food” ― Erma Bombeck
Beef and Ginger Stir-Fry
Want to increase your kitchen productivity? Consider preparing all of your ingredients in advance by slicing and measuring them. In the same amount of time, it takes to prepare a pot of rice, you can go from raw components to a beautiful stir-fry.
“Food is symbolic of love when words are inadequate.” – Alan D. Wolfelt
Adobo Pork Tenderloin
with a side of Sweet Potatoes and Poblano Peppers
The national dish of the Philippines is adobo. The recipe can be altered in a variety of ways depending on the cooking tastes and personal style of each cook. Every Filipino will tell you that their version is always the greatest. However, all adobo recipes call for soy sauce, vinegar, bay leaves, garlic, and black pepper, regardless of the location or individual variation.
Cooking is all about people. Food is maybe the only universal thing that really has the power to bring everyone together. No matter what culture, everywhere around the world, people eat together. – Guy Fieri
Spicy Sweet Shrimp and Water Chestnut
One of my go-to proteins, shrimp, is excellent for a quick weeknight supper and makes it simple to make midweek dinners in a pinch. The quick preparation methods for shrimp include boiling, roasting, grilling, and pan-frying. My ideal way to prepare them is as a quick evening supper, like this spicy sweet shrimp and water chestnut dish. A dash of chili heat has been added to liven up the sauce.
Get people back into the kitchen and combat the trend toward processed food and fast food. - Andrew Well
Moo Shu Beef Steak Bowl
Many people need to return to their jobs and schools. Stick to one-pan (or one-pot) dinners to give yourself a break when it comes to dinner. This classic Mandarin Chinese recipe is one that can be made with either ground beef or pork. I prefer utilizing thinly sliced beef steak. This dish which I commonly referred to as the Chinese version of a burrito The filling is encased in a thin pancake made of water and flour, or you may buy one of those Mexican flour tortillas, but for today's meal, I'm having this with steamed Japanese white rice.
“Cooking is at once child's play and adult joy. And cooking done with care is an act of love.” ― Craig Claiborne
Mooncake Festival - September 29, 2003
Traditionally consumed during the Mid-Autumn Festival in China, mooncakes are a type of Chinese pastry item. While moonwatching is allegedly related to the event and mooncakes are considered a delicacy, the festival is mostly about the harvest. While commemorating the holiday, mooncakes are shared among friends or at family get-togethers. As one of the four most significant Chinese festivals, the Mid-Autumn Festival is well-known.
I get way too much happiness from good food. - Elizabeth Oliver
Asian Flavor Infused Beef Pot Roast
The traditional pot roast recipe is a classic for a reason, but it's fun to alter it to give it a stronger flavor. Shaoxing wine, soy sauce, and sesame oil are three flavors I enjoy. Whatever the recipe, combining them always makes me happy. This roast satisfies my cravings for hearty, comforting cuisine, one that I make and that feels like a treat for myself.
“One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.” – Luciano Pavarotti
Hong Shao Rou - Chinese Red Braised Pork
In China, a dish called Hong Shao Rou, also known as red braised pork or red cooked pork, is highly well-known. Everyone is familiar with it, and there are numerous variations and new twists on the original. The dish's melt-in-your-mouth quality is the consequence of a protracted braising procedure in which the liquid is reduced and thickened. The sauce is typically sticky, sweet, and thick. Steamed rice and veggies are typically served with it. A favorite over the holidays.
“I am not a glutton—I am an explorer of food.” – Erma Bombeck
Sambal Goreng Shrimp
This Sambal Goreng is perfect if you enjoy spicy meals! Bold and satisfying without being overpowering is this classic Indonesian dish. Known by many different names, sambal goreng is a class of Indonesian meals that begin with frying sambal in hot oil to create a spice paste known as bumbu. Sambal is a chili condiment that is used throughout Indonesia and comes in hundreds of varieties. The essence of a superb sambal goreng is in the sambal itself, and this particular rendition is aromatic with shallots, ginger, and tamarind, as well as the distinctive spiciness of chiles. When cooked, this meal has an amazing fragrance that I like. It tastes great with a side steam rice.
“The more you know, the better you cook.“ –Alton Brown
Kung Pao Pork
The perfect blend of salt, sweetness, tang, and fire makes kung pao chicken a Chinese takeaway favorite. You can customize the recipe to your liking when you cook the dish at home. Adjust the amount of chiles to suit your family's tastes; you may also use cubed chicken thighs, breasts, or ground pork, as I have done here. You can even replace the peanuts with cashews or walnuts. For this kung pao pork, be sure to prepare some steam rice and any desired vegetables before heating up your wok. As with many stir-fries, it comes together quickly and is best enjoyed hot. Furthermore, remember to activate the exhaust fan on your stove because frying dried chilies can release smoke.
“One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.” – Luciano Pavarotti
Five Spice Pork On A Bed Of Vegetables
You may have wondered about the complex mixture known as the Chinese Five Spice. This is the rationale behind why you should keep it in your spice rack. In case you're craving Chinese food, Chinese Five Spice is a fantastic and versatile ingredient that you might not have on hand. In traditional cooking, this fragrant blend of spices is employed. Given that the combination is meant to include all five of the basic flavors, there should be something sweet, salty, bitter, sour, and savory in this dish. Oh my, how intricate! Both meat and veggies are treated with it.
“I’m obsessed with Chinese food and culture. It’s food that I adore above all others.” – Andrew Zimmern
Japanese Food Cravings
More people are becoming familiar with the unique culinary culture of Japan as the cuisine spreads throughout the country. People are lining up to get their hands on tempura, ramen, sushi rolls and other Japanese dishes. I'm taking a break and ordering takeout in the interim, but home cooks like myself are busily preparing their way through replicating some of their favorite Japanese dishes at home.
I ordered the following:
Shrimp and Vegetable Tempura Agedashi Tofu
Philladelphia Roll Salmon Skin Roll California Roll
"If I were trapped in one city and had to eat one nation's cuisine for the rest of my life, I would not mind eating Japanese. I adore Japanese food. I love it." - Anthony Bourdain
Beef and Broccoli
Broccoli and beef go well together, and this quick and simple stir-fry makes the most of it. There are several of recipes for broccoli beef, but my favorite is the one that calls for sesame oil. This is a basic stir-fried dish that is enhanced by the sweet taste of the nutty sesame oil. You can customize this stir-fry dish to use any protein or vegetables you have in your kitchen, and it still gives a fantastic mix of flavors and textures. This meal offers a flavor of traditional Chinese takeout. One of my mother's favorites.
“I am not a glutton - I am an explorer of food” ― Erma Bombeck
Beef Rendang
A delectable dish from the Minangkabau ethnic group in Indonesia, beef rendang is indigenous to the country. The dish was introduced to Malaysia during the Melaka Sultanate era, when Minangkabau settlers from Sumatra moved to the southern region of the Malay peninsula.
Rendang is a curry made using slow-simmered beef that lets the flavors seep into the flesh. A recipe that takes hours to prepare on the burner. Depending on the desired result, the dish must be cooked in coconut milk with all of the spices for a specified length of time. The original recipe needs to be cooked for two to three hours minimum until dry. To ensure you have leftovers, I suggest that you make a big portion. Over the next day, the flavors and aroma intensify. Perfect with a bowl of steam rice and your veggies of choice.
FYI: Rendang, creating it from scratch may seem difficult or time-consuming to someone who works. You can take a shortcut by using Rendang paste. This will shorten the preparation period.
"Cooking is all about people. Food is maybe the only universal thing that really has the power to bring everyone together." — Guy Fieri
Kangkong (Water Spinach) with Bacon
I was thrilled to see this at the Asian grocery and promptly grabbed it because I was craving a healthy supper choice. This green veggie was a staple of my childhood. In our backyard, my father planted this particular veggie. Cooking oil, garlic, onions, vinegar, and soy sauce are used to sauté it. This is a fantastic main course or side dish. It's a terrific vegetarian recipe even without the bacon, but I decided to add some. A tasty, fresh dish that fulfilled my need.
"Anyone who's a chef, who loves food, ultimately knows that all that matters is: 'Is it good? Does it give pleasure?'" ― Anthony Bourdain
Achievement unlocked! I can now cook proper Asian noodles! Yummy!