How to Make Japanese Negima Asian Cooking Recipe Cuisine

Japan Negima (Beef Scallion Rolls)

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe Makes for 4-8 Servings:

� cup soy sauce, plus more for brushing the meat

1 tablespoon rice vinegar or white wine vinegar

1 tablespoon mirin or 2 teaspoons honey mixed with

2 teaspoons water Green parts from about 2 dozen scallions or a big fistful of chives

8 thin slices of beef, chicken, veal, or pork, each about 3 inches wide and 5 to 6 inches long, about 1� pounds

Directions:

Start a charcoal or wood fire or preheat a gas grill or broiler; the fire should be quite hot. Mix together the first 3 ingredients, then soak the scallions or chives in this mixture while you prepare the meat.

Place the meat between 2 layers of wax paper or plastic wrap and pound it gently with a mallet, the bottom of a cast-iron pan, or a rolling pin until it is about ? inch thick. Brush one side of each piece of meat with a little soy sauce.

Remove the scallions or chives from their soaking liquid and cut them into lengths about the same width as the meat. 

Place a small bundle of them at one of the narrow ends of each slice, on the soy-brushed side. Roll the long way, securing the roll with a toothpick or two. (You can prepare the rolls in advance up to this point; cover and refrigerate for up to 2 hours before proceeding.) Brush the exterior of the roll with a little of the soaking liquid.

Grill or broil until brown on all sides, a total of about 6 minutes for chicken, 4 to 5 minutes for pork or veal, 4 minutes or less for beef.

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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How to Make Indian Amritsari Asian Cooking Recipe Cuisine

India Amritsari (Spicy Fried Fish)

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe Makes for 4 Servings:

One 1-inch piece fresh ginger, peeled

2 garlic cloves, peeled

1 small hot fresh chile, stemmed and seeded, or about 1 teaspoon 
hot red pepper flakes

Salt and pepper

3 tablespoons fresh lemon or lime juice

About 1� pounds white fish fillets, like red snapper or black sea bass, skinned, boned, and cut into 2-inch cubes or 4-inch strips about 1 inch wide (almost like fish fingers)

� cup flour

1 teaspoon pure chile powder, like Ancho or New Mexico, or � teaspoon cayenne

1 egg, beaten

Corn, grapeseed, or other neutral oil for deep frying

1 lemon, cut into wedges, for serving

Directions:

Mince together the ginger, garlic and chile (you can do this in a small food processor if you prefer). Combine the mixture in a bowl with a healthy pinch of salt and pepper, the lemon or lime juice, and the fish. Refrigerate for at least 20 minutes and up to an hour.

Meanwhile, heat at least 2 inches of oil in a 6-quart saucepan to about 350�F. (A drop of the batter will sizzle energetically but not violently when the oil reaches this temperature.) Combine the flour, chile powder, and egg in a large bowl. Add enough water to make a thick batter, about � cup.

Dip each piece of fish in the batter and gently slide into the oil; do not overcrowd�you'll probably manage 3 or 4 pieces at once. Fry, turning occasionally, until the fish is crisp and golden brown on all sides, about 7 minutes. Drain on paper towels and serve immediately with lemon wedges.

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

Have an Asian dish of your own? Or you tried using our recipe? Please send us a picture, we would love to post it! email pix to cook@avagroups.info

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How to Make Korean Crisp Vegetable Pancake Asian Cooking Recipe Cuisine

Korea Crisp Vegetable Pancake

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe Makes for 4-6 Servings:

2 cups flour, preferably half all-purpose, half glutinous rice

2 eggs, lightly beaten

1 tablespoon corn, grapeseed, or other neutral oil, plus more for frying

5 scallions, green parts only, trimmed, cut into 3-inch lengths, and sliced lengthwise

20 chives, preferably Chinese (�garlic�) chives, roughly chopped

2 medium carrots, grated

1 small yellow or green summer squash, grated

Directions:

Mix the flour, eggs, and oil with 1� cups water to form a smooth batter. Let it rest while you prepare the vegetables. When you're ready to cook, stir the scallions, chives, carrots, and squash into the batter.

Heat a large nonstick skillet over medium-high heat and coat the bottom with oil. Ladle in a quarter of the batter and spread it out evenly into a circle. 

Turn the heat to medium and cook until the bottom is browned, about 5 minutes, then flip and cook for another 5 minutes. Repeat with the remaining batter.

As the pancakes finish, remove them and, if necessary, drain on paper towels. Cut into small triangles and serve with Soy Dipping Sauce.


Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

Have an Asian dish of your own? Or you tried using our recipe? Please send us a picture, we would love to post it! email pix to cook@avagroups.info

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How to Make Japanese Saut�ed Peppers with Miso Asian Cooking Recipe Cuisine

Japan Saut�ed Peppers with Miso

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe Makes for 4-6 Servings:

3 tablespoons dark sesame oil

12 to 24 long mild fresh chiles (depending on size; use your judgment), rinsed and dried

Salt and black pepper to taste

2 tablespoons mirin or 1 tablespoon honey mixed with 1 tablespoon water

� cup white or red miso

Directions:
Put the sesame oil in a large skillet and turn the heat to medium-high. When the oil is hot, after a minute or two, add the peppers. 

Cook, shaking the pan every once in a while, until they are nicely browned and shriveled, about 10 minutes. As they cook, sprinkle them with salt and pepper.

Meanwhile, whisk together the mirin and miso. When the peppers are done, turn off the heat and pour this mixture over the peppers; stir to combine and serve immediately.

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

Have an Asian dish of your own? Or you tried using our recipe? Please send us a picture, we would love to post it! email pix to cook@avagroups.info

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How to Make Indian Lotus Root Fries Asian Cooking Recipe Cuisine

India Lotus Root Fries

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe Makes for 6-8 Servings:

Corn, grapeseed, or other neutral oil as needed

2 lotus roots, 1 to 2 pounds, peeled and cut into rounds

1 teaspoon pure chile powder, like ancho or New Mexico, or to taste, optional

1 teaspoon curry powder, or to taste, optional

Salt to taste

Directions:

Put at least 2 inches of oil in a saucepan or other deep vessel and heat over medium-high heat to about 350�F on a deep-frying thermometer.

Add a handful of lotus root pieces and cook, stirring occasionally, until crisp, about 3 minutes. Drain and repeat with the remaining lotus root.

Sprinkle with the seasoning(s) of your choice and serve immediately.

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

Have an Asian dish of your own? Or you tried using our recipe? Please send us a picture, we would love to post it! email pix to cook@avagroups.info

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How to Make Turkish Manti Asian Cooking Recipe Cuisine

Turkey Manti Lamb-Filled Dumplings

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe Makes for 25 dumplings:

1� cups yogurt

1 pound lean boneless lamb, preferably from the leg

Salt and black pepper to taste

1 medium onion, roughly chopped

6 cups good stock of any kind

25 store-bought wrappers

2 eggs, lightly beaten

Minced fresh scallion or chives for garnish

Directions:

Drain the yogurt in a cheesecloth-lined strainer while you prepare the dumplings. Combine the lamb, salt, pepper, and onion in a food processor and pulse to chop coarsely; be careful not to over-process. 

Set a large pot of water to boil and add salt (if you have a large steamer, you can use this as well). In a separate pot, warm the stock.

Place 1 to 2 teaspoons of the filling in the center of a wrapper, then brush the edges of the wrapper with the egg. If you have circles, form half-moons; if you have squares, form triangles. 
Press the seam tightly to seal; it's best if no air is trapped between the filling and wrapper. Set on a lightly floured plate or wax paper. Proceed, cover and refrigerate for up to a day, or freeze for up to a week.

Boil the dumplings without crowding�you may have to do this in batches�stirring occasionally, until heated through, about 10 minutes. As they finish cooking, transfer them to the hot broth. 

Just before serving, taste and adjust the broth's seasoning. Serve the manti in a bowl, with broth, garnished with some yogurt and scallion.

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

Have an Asian dish of your own? Or you tried using our recipe? Please send us a picture, we would love to post it! email pix to cook@avagroups.info

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How to Make Korean Sweet Dried Anchovies Asian Cooking Recipe Cuisine

Korea Sweet Dried Anchovies

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe Makes for 4 Servings:

1 cup dried baby anchovies

3 tablespoons corn, grapeseed, or other neutral oil

1 teaspoon minced garlic

1 tablespoon sugar, or more to taste

2 tablespoons dark sesame oil, or more to taste

1 teaspoon go chu jang (Korean chili paste) or Chinese chile-bean paste, or more to taste

1 tablespoon soy sauce, or more to taste

1 teaspoon toasted sesame seeds

Directions:

Rinse the anchovies, then soak them in water to cover while you prepare the other ingredients.

Put the oil in a 10-inch skillet, preferably nonstick, over medium heat. A minute later, add the anchovies and cook, stirring occasionally and adjusting the heat so they brown and become crisp without burning, 8 to 10 minutes. 

Add the garlic, sugar, and sesame oil and cook, stirring, for about 30 seconds.

Add the go chu jang and soy sauce and cook for a minute more, stirring constantly. 

Taste and add more sesame oil, soy sauce, or go chu jang as you like. Remove the anchovies, drain on paper towels, and garnish with the sesame seeds. Serve immediately or within several hours.


Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

Have an Asian dish of your own? Or you tried using our recipe? Please send us a picture, we would love to post it! email pix to cook@avagroups.info

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