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Posts Tagged ‘Asian’

  1. Pancit Bihon – Filipino Shrimp Noodle Recipe

    December 26, 2018 by Varga László


    Ingredients (4 servings):

    • 250 grams shrimp
    • about 1 litre shrimp stock
    • rice noodles
    • vegetable frying oil
    • 3 garlic cloves
    • 4-5 shallots
    • 100 grams tofu
    • salt to taste
    • 2 tablespoons annatto powder
    • 2 tablespoons fish sauce
    • 3 tablespoons flour
    • 4 hardboiled eggs
    • 100 g smoked fish flakes
    • 100 g cup pork crackling crushed
    • 2 stalks green onions

    Preparation method:

    1. Cook the remaining shells and heads from the previous recipe –Grilled Jumbo Black Tiger Prawns with Fried Garlic and Lemon-. Strain.
    2. Cook the noodles according to the instructions on their package.
    3. Chop the garlic.
    4. Chop the shallots.
    5. Slice the green onions.
    6. Dissolve the annatto powder in 100 ml water. I did not have annatto powder so I used smoked paprika, which did not need this dissolving step.
    7. I did not have the small, crumbled pork cracklings, only the larger-regular sized ones, so I cut them into pieces and re-fried them to get the extra crunch. Set them aside from the pan.
    8. Also did not have ether smoked fish flakes, so using a fork, I tore the smoked fish into small bits and I fried them in the pan I re-fried the cracklings before.
    9. Dice the tofu if you have it into larger pieces. Mine was already crumbled.
    10. Heat oil in a frying pan, add the chopped garlic and shallots, sauté for 2 minutes, until fragrant.
    11. Add shrimp tails, tofu, and season with salt and pepper. Sauté until shrimps are done. Set aside.
    12. In another saucepan, add the shrimp broth, add annatto water if having, if not, what I used – 2-3 teaspoons Spanish smoked paprika, ground pepper, fish sauce and flour dissolved in water.
    13. Simmer over medium-low heat, stirring constantly for about 5 minutes, until the sauce thickens to your liking.
    14. Add the cooked shrimp-tofu mixture and cook for another 2-3 minutes.
    15. Place the cooked noodles in the plates.
    16. Ladle the shrimp sauce over the noodles and top with stir-fried shrimp and tofu.
    17. Top it with crushed pork cracklings, smoked fish flakes, chopped green onion and quartered hard-boiled eggs.

     

     

     

     


  2. Baked Catfish with Pineapple and Mushrooms Recipe

    January 15, 2014 by Varga László

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    Ingredients:

    • 1 whole smaller catfish – about 2 kgaIMG_8369
    • 1 pineapple
    • 250 g medium to small tomatoes
    • salt and pepper to taste
    • 4 garlic loves
    • 500 g oyster mushrooms
    • 1/2 lemons juice
    • 2-3 green onion stalks
    • 2-3 tablespoons olive oil

    Preparation method:

    1. Wash and degut the fish.aIMG_8371
    2. Slice the fish into 2 cm slices. Remove the head and tail, preserve them for a fish head soup. The recipe will follow soon.aIMG_8373
    3. Slice the whole pineapple into 2 cm slices, leave its skin on. Cut every slice into quarters.aIMG_8375
    4. Put the fish and pineapple slices into a bowl. Sprinkle some olive oil and lemon juice over. Grind some salt, black pepper. I have also grind some very nice fish condiments, mostly herbs and dried vegetables. Stir them gently and leave them for 5-10 minutes.
    5. Lay the fish and pineapple slices into an oven tray, bake them for about 20 minutes at 180 C.aIMG_8378
    6. Chop the green onions and garlic.
    7. Cut the tomatoes into quarters.aIMG_8385
    8. Add the chopped garlic, green onions, quartered tomatoes and oyster mushrooms on top of the fish-pineapple tray.aIMG_8389
    9. Bake them for another 20-25 minutes until the mushrooms are roasted a bit and the tomatoes are well wilted.aIMG_8399
    10. Remove the tray from oven and serve while still hot.aIMG_8402


  3. Thai Persimmon Turkey with Steamed Buttery Broccoli Recipe

    January 24, 2013 by Varga László

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    Ingredients (4 servings):

    • 500 g deboned turkey leg
    • 2 tablespoons minced ginger
    • garlic
    • 1/2 lime juice
    • 1 tablespoon hot chili paste
    • soy sauce
    • 1 tablespoon brown sugar
    • 2 persimmons
    • 1 small green chili pepper
    • 1 tablespoon lemongrass
    • 500 g button mushrooms
    • 1 cup coconut milk
    • 3 green onions
    • 1 red capia pepper
    • 1 large broccoli
    • 75 g butter
    • salt to taste

     

    Preparation method:

      1. Dice the turkey into 2 cm cubes.aIMG_6513
      2. Place the turkey into a bowl together with the marinade components: garlic, ginger, lime juice, soy sauce, hot chili paste and brown sugar.aIMG_6518
      3. Mix them well together and leave marinating for 1-2 hours.
      4. Slice the green chili pepper and dice the capia pepper.
      5. Cut the mushrooms into quarters.
      6. Chop the green onions.
      7. Slice the persimmon then cut each slice in two. Reserve a few slices for garnishing.aIMG_6536
      8. Heat the oil in a wok over medium-high heat and the meat, green chili pepper and lemongrass for 4-5 minutes.aIMG_6525
      9. Add the quartered mushrooms, cover and simmer for 5-10 minutes.aIMG_6530
      10. Add the green onions, dices capia pepper and persimmon, stir fry for another 3-4 minutes.aIMG_6532
      11. Add the coconut milk and simmer for another 5-10 minutes until sauce thickens.aIMG_6538
      12. Wash well the broccoli and cut off its florets.aIMG_6534
      13. In a frying pan melt the butter, add the broccoli and about 1/4 cup water. Season with salt.
      14. Cover the pan with a lid and steam the broccoli this way, stirring a few time the pan, for about 5 minutes until their color turns wild green and they become just crisp. Beware not to overcook it because it looses texture and becomes mushy.
      15. Serve the turkey dish with some steamed buttery broccoli and garnish with some fresh persimmon slices.aIMG_6546aIMG_6553

     

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