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Posts Tagged ‘Asian’

  1. Shanghai Style Sea Bass with Sweet and Sour Sauce Recipe

    April 10, 2012 by Varga László

    [translations]
    [translate lang=english]

    Ingredients (2 persons):

     

    For the Fish:

    • 2 pieces of smaller sea bass
    • 1/2 cup white wine, best if you have Chinese rice cooking wine
    • 2 tablespoons minced fresh, peeled ginger
    • vegetable oil
    • 2 cups flour, best if you have rice flour, but I used wheat
    • salt and ground black pepper
    • 2 eggs

    For the sauce:

    • 4-5 garlic cloves
    • 2 tablespoons minced fresh ginger
    • 2 pieces star anise
    • 1 onion
    • 2 medium carrots
    • 1 red bell pepper
    • 1-2 tablespoon vegetable oil
    • 1 cup chicken stock or water
    • 3-4 tablespoons brown sugar
    • 1 cup rice vinegar
    • 2 tablespoons soy sauce
    • 4 tablespoons chili sauce
    • 1 can diced canned pineapple or fresh pineapple
    • 2 tablespoons cornstarch
    • salt and ground black pepper

    Preparation Method:

      1. Scale and eviscerate the fishes.
      2. Apply on both sides of the fishes 3-4 diagonal cuts and rub the ginger into these cuts.
      3. Place the fishes in shallow dish and pour over the wine. Leave to marinate for an hour, turn once.
      4. Put the flour on a large plate and add salt and pepper, to taste.
      5. Fill a large frying pan with oil and heat it well hot.
      6. Whisk together the eggs in a shallow bowl. Remove the fishes from the marinade bowl, dredge both sides in flour, and then dip both sides in the egg and dredge again in the flour.
      7. Carefully place the fishes into the pan with hot oil, holding them by their tails and fry them turning once until golden-brown. Drain the fishes from the excess oil and set aside.
      8. Grate the carrots, dice the onion. Chop the garlic and ginger.
      9. Deseed and julienne the bell pepper.
      10. In a wok, heat the oil over high heat, fry the garlic 1 minute until golden brown.
      11. Add star anise and ginger and stir-fry, until fragrant, about 30 seconds.
      12. Add the onion and stir-fry for another 2 minutes.
      13. Add the carrots and pepper and stir-fry for about 3 minutes.
      14. Pour in the chicken stock and bring to a boil.
      15. Add the pineapple, brown sugar, chili sauce, vinegar and soy sauce, and stir them thoroughly, boil for 1-2 minutes.
      16. In a cup, mix together the cornstarch and a bit of cold water.
      17. Add to the sauce the cornstarch mix, stirring continuously and boil until thickened, season with salt and pepper, to taste.
      18. Serve on two plates each fish, pouring over some sauce and some boiled rice on the side.

    [/translate]
    [translate lang=magyar]

    Shanghai módra tengeri sügért édes-savanyú mártással – Recept

    Hozzávalók:

     

    A Halhoz:

    • 2 db kisebb tengeri sügér
    • 1/2 csésze fehér bor, legjobb, ha van kínai rizs fozobor
    • 2 evokanál aprított friss, hámozott gyömbér
    • növényi olaj
    • 2 csésze liszt, a legjobb, ha van rizsliszt, de en használtam búzát
    • só és orölt fekete bors
    • 2 tojás

    A szószhoz:

    • 4-5 gerezd fokhagyma
    • 2 evokanál aprított friss gyömbér
    • 2 db csillagánizs
    • 1 hagyma
    • 2 közepes sárgarépa
    • 1 piros kaliforniai paprika
    • 1-2 evokanál növényi olaj
    • 1 csésze csirkehúsleves vagy víz
    • 3-4 evokanál barna cukor
    • 1 csésze rizs ecet
    • 2 evokanál szójaszósz
    • 4 evokanál csili szósz
    • 1 konzerv kockára vágott konzerv ananász vagy friss ananász
    • 2 evokanál kukorica keményíto
    • só és orölt fekete bors

     

    Elkészítési módszer:

    1. Pikkelyezzük le és belezzük ki a halakat.
    2. Véssünk a halak mindkét oldalán 3-4 átlós vágást és dörzsöljük a gyömbért ezek a vágásokba.
    3. Helyezzük a halakat egy sekély edénybe, és öntjük reá a bort. Pácoljuk egy órát, megfordítva egyszer.
    4. A lisztet egy nagy tányérra öntjük, és adjunk hozzá sót és borsot, ízlés szerint.
    5. Töltsünk meg egy nagy serpenyot olajjal és jól fel forrósítsuk.
    6. Verjük fel a tojásokat egy sekély tálba. Vegyük ki a halakat a pácból, forgassuk meg mindkét oldalukon a lisztben, majd mindkét oldalukon mártsuk a tojásban és aztán újra a lisztben.
    7. Óvatosan helyezzük a halakat a forró olajos serpenyoben, fogva oket a farkuktól, és süssük aranybarnára, egyszer fordítva. Csepegtessük le a halakról az olajat és tegyük félre.
    8. Reszeljük meg a sárgarépát, a hagymát apró kockákra vágjuk. Aprítsuk fel a fokhagymát és a gyömbért.
    9. Pucoljuk és vékonyra szeleteljük a kaliforniai paprikát.
    10. Egy wokban forrósítsuk az olajat magas ho felett, pirítsuk a fokhagymát 1 percig aranybarnára.
    11. Hozzáadjuk a csillag ánizs és a gyömbért és kevergetve süssük, míg illatos, körülbelül 30 másodpercig.
    12. Hozzáadjuk a hagymát, és keverve süssük még 2 percig.
    13. Adjuk hozzá a sárgarépát és a paprikát, és kevergetve pirítjuk 3 percig.
    14. Öntsük reá a csirkehúslevest vagy vizet, és forraljuk fel.
    15. Adjuk hozzá az ananászt, barna cukort, csili szószt, ecetet és szójaszószt, és keverjük meg alaposan, 1-2 percig forraljuk.
    16. Egy csészében, keverjük össze a kukoricakeményítöt és egy kevés hideg vizet.
    17. Adjuk a szószhoz a keményítö keveréket, folyamatos keverve, és pároljuk amíg besurusödik, sózzuk, borsozzuk, ízlés szerint.
    18. Tálaljuk két tányéron egye egy halat, öntve reájuk valamennyi szószt és párolt rizzsel körítve.

    [/translate]
    [translate lang=romana]

    Biban de mare în stil Shanghai cu sos dulce-acrișor – rețeta:

    Ingrediente (2 persoane):

     

    Pentru pește:

    • 2 bucăți de biban de mare mai mici
    • preferabil 1/2 cana de vin alb, dacă aveți chinez vin de orez de gătit
    • 2 linguri de ghimbir proaspăt tocat, decojit
    • ulei vegetal
    • 2 căni de făină preferabil, dacă aveți făină de orez, dar eu am folosit de grâu
    • sare şi piper negru
    • 2 ouă

    Pentru sos:

    • 4-5 căței de usturoi
    • 2 linguri de ghimbir proaspăt tocat
    • 2 bucăți anason stelat
    • 1 ceapă
    • 2 morcovi medii
    • 1 gogoșar roșu
    • 1-2 lingură de ulei vegetal
    • 1 cana supa de pui sau de apă
    • 3-4 linguri de zahăr brun
    • 1 cană de oțet de orez
    • 2 linguri de sos de soia
    • 4 linguri de sos de chili
    • 1 conserva de ananas tăiat cubulețe sau ananas proaspăt
    • 2 linguri de amidon
    • sare şi piper negru

     

    Metoda de preparare:

    1. Curățați de solzi peștii şi scoateți-le măruntaiele.
    2. Aplicați pe ambele părți ale peștilor 3-4 tăieturi diagonale şi frecați ghimbirul în aceste tăieturi.
    3. Așezați peștii într-un vas puțin adânc şi turnați peste vinul. Lăsați la marinat timp de o oră, întoarceți o dată.
    4. Puneți făina pe o farfurie mare şi se adaugati sare şi piper, după gust.
    5. Umpleți o tigaie mare cu ulei şi încălziți-o pana devine fierbinte.
    6. Bateți ouăle într-un bol. Scoateți peștii din vasul cu marinata, treceți ambele părți prin făină, înmuiați apoi ambele părți în ou şi treceți din nou prin făină.
    7. Așezați cu atenție peștii în tigaie cu ulei fierbinte, ținându-i de cozi şi prăjiți-i întorcându-i o dată până când devin aurii. Scurgeți peștii de ulei şi puneți-i deoparte.
    8. Radeți morcovii, mărunțiți ceapa. Tocați usturoiul şi ghimbirul.
    9. Curățați şi tăiați julienne gogoșarul.
    10. Într-un wok, încălziți uleiul la foc mare şi prăjiți usturoiul 1 minut pana se rumenește.
    11. Adăugați anasonul stelat şi ghimbirul şi prăjiți amestecând, până devine aromat, aproximativ 30 de secunde.
    12. Adăugați ceapa şi amestecați pentru încă 2 minute.
    13. Adăugați morcovii şi piperul şi amestecați aproximativ 3 minute.
    14. Turnați supa de pui şi aduceți la fierbere.
    15. Adăugați ananasul, zahărul brun, sosul de chili, oțetul şi sosul de de soia, şi amestecați-le bine, fierbeți timp de 1-2 minute.
    16. Într-o cana, amestecați amidonul şi un pic de apă rece.
    17. Adăugați la sos amestecul de amidon, amestecând continuu şi fierbeți până când se îngroașă, condimentați cu sare şi piper, după gust.
    18. Serviți pe două farfurii fiecare pește, turnând peste ceva sos şi orez fiert ca garnitura.

    [/translate]


  2. Asian Fish Recipe: Perch with Lychee Sauce

    January 25, 2012 by Varga László

    Ingredients (4 persons)

    • 4 pieces of boneless fillet perch
    • ¼ cup olive oil
    • 2 teaspoons fresh  thyme
    • 1 teaspoon salt
    • 1 teaspoon grated lemon peel
    • ½ teaspoon black pepper
    • 1 canned lychees with its juice
    • 200 g fresh lychees
    • 1 green onion
    • 1 teaspoon chopped fresh ginger
    • 1 teaspoon cornstarch

     

    Preparation Method:

     

    1.  Wash the fish then pad dry with paper towels.
    2. In a bowl mix the olive oil, chopped lychess, the canned lychee and 1/2 of the can’s juice, thyme, lychee juice, salt, pepper and lemon peel. Add the fish fillets to the mixture,   coat them thoroughly with the marinade and leave it to marinate for 1 hour.
    3. In a large pan fry add some oil then fry on both sides until nice golden-brown.
    4. Add a tablespoon oil to a wok, when hot add the chopped green onion and ginger, stir fry for 30 seconds.
    5. Add the lychee pieces from the marinade, the other half of the can’s juice, simmer for 1-2 minutes.
    6. Dissolve the cornstarch into 100 ml water, then add to the wok stirring, and simmer for another 1 minute.
    7. On the plates serve the perch beside boiled rice, add on top of the fish the lychee sauce. Garnish with some fresh lychees for the looks.

     

     


  3. Satay Ayam – Indonesian Chicken Skewers Recipe

    January 4, 2012 by Varga László

    Story

    I prepared this dish for the New Year’s Eve asthey a perfect fingerfood both the skewers and the lontongs.

    While I prepared it I  remembered the streets of  Jakarta and other cities of Indonesia where Satay Ayam and other types of Satays are prepared by street carts, many of them atached to a bicyce, on almost every corner.

     

    Ingredients

     

    For satay (skewers)

    • 1 kg chicken breasts, boneless, skinless
    • 2 teaspoons Galangal powder
    • 1 tablespoon freshly chopped ginger
    • 4 tablespoons brown sugar
    • 2 tablespoons soy sauce
    • 4-6 tablespoons coconut milk
    • 2 teaspoons red curry paste or some hot chilli paste
    • 1 teaspoon salt
    • 2 tablespoons oil

     

    For Sambal kacang (peanut sauce)

    • 1 cup peanut butter
    • about 3/4 cup water (until you reach the neaded consistence)
    • 2 tablespoons soy sauce
    • 2 teaspoons sambal oelek  / indonesian chili paste or minced hot chiles
    • 2 tablesspoons brown sugar
    • 1 teaspoon turmeric
    • salt to taste

     

    For Lontong (compressed rice)

    • 1 cup round rice
    • 1 teaspoon salt
    • polyethylene food bags

     

    Preparation Method

     

    Satay

    1. Cut the breasts into thin strips.
    2. In a large bowl, mix together all the ingredients and add the chicken (excepting the sambal kacang)
    3. Set aside to marinate for about an hour.
    4. Soak the skewers for 1/2 hour in a pot of water.
    5. Thread the chicken strips on the bamboo skewers.
    6. Although it is preferable to grill the chicken over hot coals, i griled them in a skillet with saome vegetable oil.
    7. Grill the chicken skewers until just cooked through turning the regularly to get an even roast.
    8.  Serve on a large plate with sambal kacang as a dipping sauce and 2-3 slices of lontong (compressed rice).

     

    sambal kacang

    1. Add all the ingredients to a large bowl and whisk together until smooth. Adjust seasoning to taste I prefer it hotter.

     

     Compressed rice

     

    1. Take a polyethylene food bag, fill it 1/3 with rice, flatten it so you can remove the remaining air from it.
    2. Roll up the opening and sew it.
    3. Repeat the operations 1+2 until you got all bags ready.
    4. In a pot bring  water to boil, adding a pinch of salt.
    5. Put in the bags of rice in the boiling water and let it boil for about an hour.
    6. From time to time check the water level and add enough water so the rice bags are fully submerged.
    7. When done, remove the rice bags from the pot water and dry them in a colander.  You shoul check if the bags are hard, if not you should let them boil some more time.
    8. Cut  them using a sharp wetted knife into 2 cm slices.