Asian food

[BattleNymph]

Do you have any great Asian recipes? I like chinese food but LOVE japanese and thai. I don't have my recipe books though and would like to make some of them.

[Archer]

1 can of ready-to-eat beef soup (any style you prefer)
4 cups of cooked white rice

Mix together and warm. Keep adding soy sauce until it tastes like cheap Chinese food.

:grin:

[BattleNymph]

1 can of ready-to-eat beef soup (any style you prefer)
4 cups of cooked white rice

Mix together and warm. Keep adding soy sauce until it tastes like cheap Chinese food.

:grin:

:troutslap:

[Archer]

:troutslap:

It tastes better than either the rice or the soup alone would. :th_alc:

[Archer]

I guess you don't want to hear about my mexican food recipe either

1 15 oz can of chili
4 cups of cooked white rice


Mix together and warm. Keep adding crushed red pepper until its hot enough to be cheap Mexican food

[Stephane]

I'm going to claim complete and utter ignorance on this one. The closest thing I come up to an asian dish is stir-fried rice. It's great with left over rice, but it's not asian. It's whatever's in the fridge at the time.

[silverwhisper]

what kind of asian? how much do you know about the various forms of asian cuisine?

i could rattle off the guesstimates of around two dozen korean recipes off the top of my head, just from having eaten them and watched them being made in my parents' kitchen enough times (except for the names of certain ingredients). however, they all require a certain baseline familiarity with korean cuisine (e.g., kimchee).

my assumption is that these are for your use and hence need to be vegetarian?

the one i can share: my wife adapted a recipe my mother uses for a sauce to dress firm tofu (steamed): soy sauce, dashes of rice wine vinegar, korean pepper (gochu garu--literally, chili powder but obviously not the tex-mex spice) and half a julienned scallion for garnish.

a jjigae is a type of very hearty soup/stew (or a stoup, as rachael ray calls them) that serves the culinary role in korean cuisine of meatloaf: it's traditionally made from whatever's left, everyone has their way of making it, and nobody else makes it half as well as your own mother.

in korean cuisine, almost every household traditionally had kimchee that was past its prime. a popular way to make use of kimchee that was too old to be tasty as part of the meal as is...is to make a jjigae of it.

(note, btw, that koreans often eat hot & spicy jjigae in hot & humid weather: the perspiration cools you off. me, it just makes me uncomfortable.)

kimchee jjigae is probably the single most popular form in korean cuisine. as you might imagine (being made from kimchee as it is), it's rather spicy, as are many (although not all) forms of kimchee.

i would go into a recipe here, but honestly, a jjigae is one dish i don't really know how to make. however, b/c of its popularity and the increasing popularity of korean cuisine in general, i imagine a decent one is easily found online.

[Kalzazz]

On the topic of Asian food, does anyone know what udon noodles taste like and how there supposed to be prepared?

I just submerged in water and microwaved for 4 minutes, but not sure if this is correct, but not knowing what there actually meant to taste like cant tell

[COTSBOE]

Having traveled in a number of Asian countries for business, I've been fortunate enough to have tried quite a few authentic dishes...but the vast majority just don't appeal to me. My palate for Asian cuisine is limited to a few varieties of sushi, and the Americanized mass-market crap they serve at your local Hibachi grill.

[BattleNymph]

what kind of asian? how much do you know about the various forms of asian cuisine?

i could rattle off the guesstimates of around two dozen korean recipes off the top of my head, just from having eaten them and watched them being made in my parents' kitchen enough times (except for the names of certain ingredients). however, they all require a certain baseline familiarity with korean cuisine (e.g., kimchee).

my assumption is that these are for your use and hence need to be vegetarian?
.

I'm less familiar with Korean cuisine although I do like kimchee. I'm more familiar with Thai, Veitnamese, Chinese and Japanese food.

As to vegetarian, you can give me a recipe with meat and I can adapt it. There are many substitutes out there.

Thanks, I'm going to look up jjigae.