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Winning Recipes of Authentic Asian Cuisine
Thai Fish Cakes
1 20-ounce frozen gefilte fish roll
1 cup cilantro, chopped
4 large cloves garlic, minced
3 eggs, beaten
5 tablespoons flour
⅛–¼ teaspoon crushed red pepper flakes
3 green onions, chopped
3 tablespoons canola oil, plus additional oil for frying
Defrost fish roll and mash into a smooth consistency. In a large bowl, combine all ingredients and mix thoroughly. Shape into patties 2½–3 inches wide. Thin patties cook faster and go further, but you can make them any size you like.
Heat oil in a large frying pan over medium-high heat. Add fish cakes and fry until brown on both sides. Add more oil as needed. Remove to a platter covered with paper towels to drain excess oil.
Serve hot or at room temperature with Fish Cake Dipping Sauce (see page 61).
Serves 10–12 as an appetizer, or 4–6 as a main dish.
Fish Cake Dipping Sauce
Light and tangy, this sauce enhances the flavors of fish cakes and spring rolls.
¾ cup rice vinegar
½ cup sugar
¼–½ teaspoon crushed red pepper flakes
1 tablespoon water
Mix ingredients together and serve with Thai Fish Cakes (see
page 58).
Variation: For Thai Spring Roll Sauce, add ½ carrot, shredded.
Grilled Beef and Chicken Satay
Great for a party or an appetizer for sheva berachos.
1½ pounds tender beef, cut against grain into ½-inch thick slices
1½ pounds boneless chicken breasts, cut against grain into ½-inch slices
charcoal, for grilling
24 bamboo skewers
Marinade
½ cup low-sodium soy sauce
4 cloves garlic, minced
4 tablespoons canola oil
1 teaspoon crushed red pepper flakes
⅛ teaspoon ground coriander, optional
1 teaspoon ground cumin
2 teaspoons sugar
Soak bamboo skewers in water for 30 minutes. Light fire in grill. While charcoal is heating, mix marinade ingredients together. Skewer meat or chicken and place in a long pan. Marinate 20–30 minutes, turning every 10
minutes. When coals are hot, grill skewers for 3–4 minutes on each side. Grilling time may vary, so watch skewers closely.
Serves 24 as an appetizer, or 12 as a main dish.
Note: Meats can also be grilled under broiler in the oven.
Peanut Sauce for Satay
This peanut sauce adds a wonderful flavor to chicken or beef satay.
2 cloves garlic, minced
2 tablespoons canola oil
¼ cup water
½ cup creamy peanut butter
½ cup light coconut milk
½ teaspoon crushed red pepper flakes, or to taste, optional
1 tablespoon sugar
In a medium bowl, combine all ingredients and mix thoroughly. Serve as a dipping sauce with Grilled Beef and Chicken Satay (see page 60) or Cucumber and Carrot Salad (page 62).
Serves 12–24.
Note: If using unsalted peanut butter, add ¼ teaspoon salt.
Fast and Easy Egg Rolls
These egg rolls are so good you may be full before you get to the main course.
16 spring roll or egg roll wrappers
canola oil, for frying
FILLING:
2 tablespoons canola oil
8 cups shredded cabbage and carrot mix
2 cups bean sprouts
4 green onions, thinly sliced
½ teaspoon salt
Heat 2 tablespoons oil in pan on medium high. Add cabbage and carrot mix and cook for 1 minute. Add bean spouts and green onions and cook for another minute. Add salt. Remove from pan and cool.
Lay 1 wrapper on a flat plate. Keep other wrappers covered so they won’t dry out. Place 2–3 tablespoons of filling onto bottom third of wrapper. Fold both right and left side of wrapper
in towards the middle, then roll to top. Fry seam-side down in 1½ inches of hot oil over medium heat.
Turn over and fry on other side.
Yields 16 egg rolls.
Dipping Sauces for Egg Rolls
A sweet addition to the egg rolls above.
Sweet and Sour Sauce
8 tablespoons strawberry jam (or plum or orange marmalade)
8 tablespoons white vinegar
Mix together jam and vinegar. Serve over egg rolls with a dab of hot mustard.
Bubbie’s Sweet-and-Sour Chicken
This is an adaptation of Bubbie Heller’s famous sweet-and-sour chicken. She used to serve it for company,
and to this day she’s still getting rave reviews.
3 chicken breasts, cut into 2-inch cubes
canola oil, for deep-frying
Stir-fried vegetables
2 tablespoons canola oil
¼ pound fresh mushrooms, cut into quarters
1 red pepper, cut into large chunks
1 green pepper, cut into large chunks
1 onion, cut into large chunks
1 20-ounce can pineapple chunks (1½ cups), juice reserved
1 tomato, cut into eighths
SWEET AND SOUR SAUCE
1½ cups pineapple juice from pineapple chunks
1 cup white vinegar
4 teaspoons low-sodium soy sauce
1¼ cups sugar
½ cup water
4 tablespoons cornstarch, plus 4 tablespoons water, for thickening
BATTER
1 cup flour
1 cup water
⅓ cup cornstarch
½ teaspoon salt
¾ teaspoon baking soda
To prepare vegetables, heat a large frying pan over medium heat. Add 2 tablespoons oil. Stir-fry
mushrooms, peppers, onions, and pineapple until onion is slightly translucent. Add tomato, and
cook additional 1–2 minutes. Remove from pan and set aside.
To prepare sauce, combine pineapple juice, vinegar, soy sauce, sugar, and water. Bring to a low boil over a medium-high heat. Mix together cornstarch and water and slowly add to sauce, stirring constantly until thickened. Add stir-fried vegetables. Remove from heat and set aside.
Combine ingredients for batter. Stir until the mixture reaches a smooth consistency. Heat oil 2 inches deep in frying pan over medium-high heat. Dip chicken in batter and deep-fry in oil until brown. Using a slotted spoon, remove chicken to a platter covered with paper towel.
Reheat sauce thoroughly. Serve over chicken and rice.
Serves 6.
Fish and Vegetable Tempura
Great before a fast. Fried food keeps you full longer.
2 zucchini, sliced into ½-inch slices
2 onions, sliced into ½-inch rings
2 carrots, sliced diagonally into ¼-inch pieces
2 small eggplants, sliced into ½-inch slices
½ pound medium-sized mushrooms
1 pound boneless fish (cod or salmon), cut into 2 x 2 inch cubes
canola oil, for deep-frying
BATTER
1 cup ice water
1 egg
1 cup flour
Mix together batter ingredients. Heat oil in a large frying pan over high heat and check if oil is
hot enough by dropping a small amount of batter into it. If the batter rises, oil is ready. Coat
vegetables in batter and place into the hot oil piece by piece. Be careful not to crowd pan. Watch the
tempura carefully and flip over when light golden brown. Once they are golden brown on both
sides, remove to a platter covered with paper towels or to an aluminum pan and keep warm in a
200o oven until all the vegetables are fried. Fry fish last, for approximately 3–5 minutes, following
the same procedure. Check that fish is cooked through.
Serves 6–8 as an appetizer, or 4–6 as a main dish.
Tempura Dipping Sauce
This sauce is sweet, light, and delicious.
¼ cup low-sodium soy sauce
¼ cup mirin (sweet seasoning sauce)
¼ cup water
1 tablespoon sugar
Mix all ingredients together. Heat in a medium-size pan over medium heat until sugar is dissolved. Adjust seasoning if necessary. Let cool and serve.
Serves 6–8.
Chicken Yakitori
Quick and delicious.
2 pounds chicken breasts, cubed or cut into strips
10–15 bamboo skewers, soaked in water for 30 minutes
MARINADE
6 tablespoons sherry
¾ cup low-sodium soy sauce
3 tablespoons mirin (sweet seasoning sauce)
2 teaspoons dark molasses
2 tablespoons sugar
Combine marinade ingredients in a bowl. Add chicken pieces and marinate for 15 minutes. Skewer chicken pieces and place on a hot grill. Cook 3–5 minutes on each side, brushing with marinade every few minutes. Check to make sure the meat is cooked through and remove from grill. Grill temperatures will vary, so these times are approximate. Be careful not to overcook, as the meat will
dry out.
Serves 6–8 as a main dish, or 12 as an appetizer.
Chicken Curry
This is one of my oldest and most treasured recipes.
1 tablespoon canola oil
1 large onion, chopped
3–4 cloves garlic, diced
1 whole chicken, cut up
1 medium-large tomato, diced, or 1 tablespoon tomato paste
1 cup water
1 avocado, cut into wedges, for garnish, optional
SPICE MIXTURE
¼ teaspoon powdered ginger
¼ teaspoon turmeric
¼ teaspoon cayenne pepper
¼ teaspoon cinnamon
¼ teaspoon cloves
¼ teaspoon chili powder
1–2 tablespoons curry powder
¼ teaspoon paprika
In a small bowl, mix spice mixture together. Set aside. In a frying pan, heat oil over medium heat. Sauté onion and garlic for 1–2 minutes, until onion is slightly translucent. Remove to a separate bowl.
Place chicken in pan and fry 5–10 minutes, until browned on both sides. Add tomato. Add water and return sautéed onion and garlic to pan. Sprinkle spice mixture over both sides of chicken. Cover pan and reduce heat to low. Cook chicken, turning it over and stirring the gravy after 15 minutes. Cook for
30 minutes and then check that chicken is cooked through and no longer pink inside. If gravy is too
thin, uncover chicken and cook a few minutes longer.
Serve on a bed of basmati rice with almond and raisin sambals (see pages 86–87). Garnish with avocado, if desired.
Serves 4–6.