Asian Recipes
Vegetable Delight
by Neeta Saluja
STEP ONE
½ teaspoon red chili powder
½ teaspoon turmeric
¼ teaspoon paprika
2 tablespoons coriander powder
3 tablespoons warm water
Mix all the above spices in a bowl with 3 tablespoons of warm water to make a smooth paste. Set the paste aside to be used
later.
STEP TWO
2 cups cauliflower cut in to small flowerets
1 cup carrots scrapped and cut in ¼ inch pieces
1 cup zucchini cut lengthwise and then cut into 1 inch long pieces
2 cups potatoes peeled and cut into 1 inch cubes
½ teaspoon cumin seeds
2-3 bay leaves
1 inch piece of cinnamon stick
3 tablespoons oil
In a large saucepan, heat 3 tablespoons oil on medium heat. When oil is hot, add cumin seeds, bay leaves, and cinnamon. Add
all the vegetables, stir-fry for about 6 to 8 minutes.
STEP THREE
½ cup chopped onion
1 tablespoon minced fresh ginger
1 tablespoon minced fresh garlic
6 tablespoons oil
¾ cup tomato sauce
½ cup yogurt
1 ½ teaspoons salt or to taste
1 cup water
¼ cup fresh chopped cilantro
Heat oil in a large saucepan over medium heat. When hot, add onion, ginger, and garlic. Fry until onions become soft. Add
spice paste (step one) to onion mixture and fry on low to medium heat, occasionally adding a tablespoon of water. Add water 2
to 3 times until oil separates from the onion mixture. At this time, add tomato sauce and cook the sauce until oil separates. Add
yogurt and salt. Cook the mixture for a couple of minutes until the mixture forms smooth sauce.
Add vegetables to the sauce. Stir the vegetables well to coat all the pieces with sauce. Cover saucepan and turn heat to
medium. Cook for 10 minutes, stirring occasionally. Add remaining water to the vegetables mixture, cover and turn heat down to
medium-low. Cook for another 15 minutes or until vegetables are cooked. Garnish curry with fresh chopped cilantro and serve it
hot with rice or Indian bread. Note: All the spices and ingredients are locally available in any grocery store or at Indian grocery
stores.
½ teaspoon red chili powder
½ teaspoon turmeric
¼ teaspoon paprika
2 tablespoons coriander powder
3 tablespoons warm water
Mix all the above spices in a bowl with 3 tablespoons of warm water to make a smooth paste. Set the paste aside to be used
later.
STEP TWO
2 cups cauliflower cut in to small flowerets
1 cup carrots scrapped and cut in ¼ inch pieces
1 cup zucchini cut lengthwise and then cut into 1 inch long pieces
2 cups potatoes peeled and cut into 1 inch cubes
½ teaspoon cumin seeds
2-3 bay leaves
1 inch piece of cinnamon stick
3 tablespoons oil
In a large saucepan, heat 3 tablespoons oil on medium heat. When oil is hot, add cumin seeds, bay leaves, and cinnamon. Add
all the vegetables, stir-fry for about 6 to 8 minutes.
STEP THREE
½ cup chopped onion
1 tablespoon minced fresh ginger
1 tablespoon minced fresh garlic
6 tablespoons oil
¾ cup tomato sauce
½ cup yogurt
1 ½ teaspoons salt or to taste
1 cup water
¼ cup fresh chopped cilantro
Heat oil in a large saucepan over medium heat. When hot, add onion, ginger, and garlic. Fry until onions become soft. Add
spice paste (step one) to onion mixture and fry on low to medium heat, occasionally adding a tablespoon of water. Add water 2
to 3 times until oil separates from the onion mixture. At this time, add tomato sauce and cook the sauce until oil separates. Add
yogurt and salt. Cook the mixture for a couple of minutes until the mixture forms smooth sauce.
Add vegetables to the sauce. Stir the vegetables well to coat all the pieces with sauce. Cover saucepan and turn heat to
medium. Cook for 10 minutes, stirring occasionally. Add remaining water to the vegetables mixture, cover and turn heat down to
medium-low. Cook for another 15 minutes or until vegetables are cooked. Garnish curry with fresh chopped cilantro and serve it
hot with rice or Indian bread. Note: All the spices and ingredients are locally available in any grocery store or at Indian grocery
stores.
CHICKEN CURRY
By Dr. Ved Prakash
INGREDIENTS
4 pounds chicken thighs (skin removed)
3 medium size onions (finely chopped)
1 tablespoon raw ginger root (minced)**
3 cloves garlic (finely chopped)
3 tablespoons vegetable (canola or corn) oil
2 teaspoons cumin powder**
2 teaspoons coriander powder**
2 teaspoons salt
1 or 2 teaspoons sweet paprika
1 teaspoon garam masala**
2 cups non-fat plain yogurt
2 Tablespoons of fresh coriander (cilantro) leaves**
In a non-stick pan, sauté the onions in one and one-half tablespoons of vegetable oil on medium heat (for about 4
minutes). Add garlic and ginger and lightly brown the mixture. Set aside.
Wash and pat dry the skinless chicken. Heat a large pan or wok, add the remaining oil and lightly brown the chicken thighs.
Add the sautéed onions and stir-fry them with the chicken for 4-5 minutes. Continue stir-frying and add 2 tablespoons of yogurt
at a time until all the yogurt is combined. Now, add all the spices (cumin powder, coriander powder, paprika, garam masala
and salt). Mix well.
Cook on low heat till the chicken is tender and the liquid has thickened and coated the chicken pieces.
Add fresh coriander (cilantro) leaves before serving.
Serve chicken curry with cooked rice or Indian Naan** bread or pita bread.
** These spices and ingredients are locally available at Indian grocery stores such as India House (805 S.Gammon Road,
Madison West) or Maharaja Groceries ( 6717 Odana Road, Madison West).
4 pounds chicken thighs (skin removed)
3 medium size onions (finely chopped)
1 tablespoon raw ginger root (minced)**
3 cloves garlic (finely chopped)
3 tablespoons vegetable (canola or corn) oil
2 teaspoons cumin powder**
2 teaspoons coriander powder**
2 teaspoons salt
1 or 2 teaspoons sweet paprika
1 teaspoon garam masala**
2 cups non-fat plain yogurt
2 Tablespoons of fresh coriander (cilantro) leaves**
In a non-stick pan, sauté the onions in one and one-half tablespoons of vegetable oil on medium heat (for about 4
minutes). Add garlic and ginger and lightly brown the mixture. Set aside.
Wash and pat dry the skinless chicken. Heat a large pan or wok, add the remaining oil and lightly brown the chicken thighs.
Add the sautéed onions and stir-fry them with the chicken for 4-5 minutes. Continue stir-frying and add 2 tablespoons of yogurt
at a time until all the yogurt is combined. Now, add all the spices (cumin powder, coriander powder, paprika, garam masala
and salt). Mix well.
Cook on low heat till the chicken is tender and the liquid has thickened and coated the chicken pieces.
Add fresh coriander (cilantro) leaves before serving.
Serve chicken curry with cooked rice or Indian Naan** bread or pita bread.
** These spices and ingredients are locally available at Indian grocery stores such as India House (805 S.Gammon Road,
Madison West) or Maharaja Groceries ( 6717 Odana Road, Madison West).
Optional:
If you enjoy hot food, you may add 1 teaspoon of hot powdered Cayenne pepper.
If you enjoy hot food, you may add 1 teaspoon of hot powdered Cayenne pepper.
Marinated Flank Steak
by Jo Oyama Miller
1 ½ c. salad oil
¾ c. soy sauce (preferably Kikkoman)
¼ c Worcestershire sauce
1/3 c. fresh lemon juice
½ c. wine vinegar
¾ c. soy sauce (preferably Kikkoman)
¼ c Worcestershire sauce
1/3 c. fresh lemon juice
½ c. wine vinegar
2 T. fresh ground pepper
1 tsp. salt (optional)/ 2-4 cloves garlic, chopped or pressed
2 T. dry Coleman's mustard (English mustard)
2 T. dried parsley flakes
1 tsp. salt (optional)/ 2-4 cloves garlic, chopped or pressed
2 T. dry Coleman's mustard (English mustard)
2 T. dried parsley flakes
Flank steaks (this is enough marinade for 4-5 steaks at 1-1/2 lbs. each) Note: Steaks tend to be tough if larger than 1 ½ lbs.)
Blend all ingredients. Marinate steaks 24 hours, turning a few times. I find that by cutting the steaks in half, they fit better in the
container and each piece marinates more thoroughly; they also cook more evenly. Take out of refrigerator last hour before
charcoal grilling.
NOTE: The secret to this recipe is fresh ground pepper and fresh lemon juice and grilling the meat using charcoal .
container and each piece marinates more thoroughly; they also cook more evenly. Take out of refrigerator last hour before
charcoal grilling.
NOTE: The secret to this recipe is fresh ground pepper and fresh lemon juice and grilling the meat using charcoal .
Clean and prepare ½-l lb string beans. Boil in slightly salted water until crisp tender. Rinse immediately in cold water. Drain well.
Pour:
1 T. sesame oil
2 T. soy sauce
Sprinkle toasted sesame seeds over the top.
Serve at room temperature or can be served cold.
Pour:
1 T. sesame oil
2 T. soy sauce
Sprinkle toasted sesame seeds over the top.
Serve at room temperature or can be served cold.
Oyako Domburi
(rice with chicken and egg)
6 c. cooked rice
1-1/2 c. chicken
1 c. chicken stock
1/3 c. soy sauce (preferably Kikkoman)
3 t. sugar
¼ c. sake (or dry sherry)
3 takenoko (bamboo shoots), cut into small thin strips
5 eggs beaten
2 sheets nori (dried seaweed)
2 green onions, chopped
Cook chicken in stock. Season with sugar, soy sauce, and sake. Add takenoko. Bring to boil. Add
eggs and cook until barely set. Spoon over hot rice in domburi bowls. Toast nori over low flame until
crisp; crumble onto rice. Garnish with green onions.
Serves 5.
(rice with chicken and egg)
6 c. cooked rice
1-1/2 c. chicken
1 c. chicken stock
1/3 c. soy sauce (preferably Kikkoman)
3 t. sugar
¼ c. sake (or dry sherry)
3 takenoko (bamboo shoots), cut into small thin strips
5 eggs beaten
2 sheets nori (dried seaweed)
2 green onions, chopped
Cook chicken in stock. Season with sugar, soy sauce, and sake. Add takenoko. Bring to boil. Add
eggs and cook until barely set. Spoon over hot rice in domburi bowls. Toast nori over low flame until
crisp; crumble onto rice. Garnish with green onions.
Serves 5.
Ginataang hipon/ (shrimp in coconut milk)
from PAMANAng Lasa (Filipino dish)
8-9 large shrimp - shelled, deveined and split with tail intact
1/3 of a small onion, thinly sliced
1/2 tsp. crushed garlic
1 tsp. finely sliced ginger
1 tbsp. cooking oil
1 tsp. fish sauce (patis) or salt to taste
1/8 tsp. crushed chili pepper
1/4 cup coconut milk
2 banana peppers
Sauté garlic and ginger in oil. Add the onions. Cook for about a minute. Throw in the shrimp, stir once, then
add the patis (fish sauce), chili, banana pepper, and then the coconut milk. Cook for about three minutes. This
will reduce the coconut milk sauce. The shrimp will be succulent and sweet. Dish into a small plain white or
black dinner plate. Decorate with sprig of parsley or mint leaves.
from PAMANAng Lasa (Filipino dish)
8-9 large shrimp - shelled, deveined and split with tail intact
1/3 of a small onion, thinly sliced
1/2 tsp. crushed garlic
1 tsp. finely sliced ginger
1 tbsp. cooking oil
1 tsp. fish sauce (patis) or salt to taste
1/8 tsp. crushed chili pepper
1/4 cup coconut milk
2 banana peppers
Sauté garlic and ginger in oil. Add the onions. Cook for about a minute. Throw in the shrimp, stir once, then
add the patis (fish sauce), chili, banana pepper, and then the coconut milk. Cook for about three minutes. This
will reduce the coconut milk sauce. The shrimp will be succulent and sweet. Dish into a small plain white or
black dinner plate. Decorate with sprig of parsley or mint leaves.
Escabeche-Sweet and Sour Fish
2 lb. red snapper (sea bass, bluefish or carp)
1 1/3 tbsp. salt
1/2 cup white vinegar
1 cup water
1/2 cup brown sugar
4 tbsps. vegetable or corn oil
6 tbsps. minced garlic
4 tbsps. ginger, julienned
1 cup sliced button mushroom
1/2 cup julienned celery
1/2 cup julienned carrot
1/2 cup julienned spring onion
1 tbsp. flour, sifted
2 lb. red snapper (sea bass, bluefish or carp)
1 1/3 tbsp. salt
1/2 cup white vinegar
1 cup water
1/2 cup brown sugar
4 tbsps. vegetable or corn oil
6 tbsps. minced garlic
4 tbsps. ginger, julienned
1 cup sliced button mushroom
1/2 cup julienned celery
1/2 cup julienned carrot
1/2 cup julienned spring onion
1 tbsp. flour, sifted
Clean fish and slit open. Season with 1 tbsp. salt inside and out. Mix the vinegar, water, sugar, and remaining
salt. Set aside. In a medium frying pan, heat the oil and fry the fish. Remove the fish from the pan when done
and set aside. In the same frying pan, sauté the garlic until light brown, then add the onion until transparent.
Add the ginger then the vinegar mixture. When the mixture boils, add the fried fish, mushroom, celery, carrots,
spring onions and flour to thicken. Cover and simmer for five minutes. Serve hot. Serves 4.
salt. Set aside. In a medium frying pan, heat the oil and fry the fish. Remove the fish from the pan when done
and set aside. In the same frying pan, sauté the garlic until light brown, then add the onion until transparent.
Add the ginger then the vinegar mixture. When the mixture boils, add the fried fish, mushroom, celery, carrots,
spring onions and flour to thicken. Cover and simmer for five minutes. Serve hot. Serves 4.
