Chinese, Japanese, Asian Food - Mothering Forums

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Old 05-03-2007, 03:22 PM - Thread Starter
 
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My family is Chinese food crazy lately.

They want it all the time and my dh brings home take out or Panda Express more often now and I think it is so salty and sometimes pricey.

We just found out last week that my youngest has a peanut allergy too.

So far I have only made stir frys, Veggie Lo Mein, and the other night we had garlic pork and veggie wraps with udon noodles.

I put the chili oil, soy sauce, and fresh ginger in little bowls for dipping. I bought wasabi too but very little is used lol.

So give me your favorite recipes. Meat, veggie, seafood, and tofu. They love it all.
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Old 05-03-2007, 05:05 PM
 
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I have one I love, but I don't have amounts...just have to eyeball it. It's like a marinated salad.

take any combo of these veggies: peeled and deseeded cucumber, daikon radish, broccoli stems, carrots, mung bean sprouts - and cut them into little chunks

dissolve a handful of salt in a bowl of room temperature water, add in the veggies, and let it soak for 30-60 min

rinse the veggies off and drain them well

toss the veggies with toasted sesame oil and cayenne powder (you can also add garlic and onion powder, but it's optional)

DH scarfs this down whenever I make it.

Me love.gif, DH guitar.gif, and DD baby.gif9/27/10!
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Old 05-03-2007, 05:07 PM
 
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Oh, just remembered I have a dressing that tastes almost exactly like that carrot-ginger dressing that they always serve at Japanese restaurants.

2T red or white miso paste
1T fresh ginger (peeled and minced fine)
1T rice wine vinegar (or lime juice)
1T honey (or agave nectar)
1 or 2T water to thin to desired consistency

Just mix it all together with a fork.

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Old 05-03-2007, 07:00 PM
 
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Miso Soup for 4

3T miso paste
4 tsp dashi stock powder
4 cups water
the green bits of one green onion, sliced

Instructions
Bring water and dashi stock to a boil.
Whisk in the miso paste and green onions.
Boil for 3 minutes.
Serve.
If you like tofu you could cube some up and add it to the soup. I can't stand the stuff so my miso is tofuless.

Sushi

package of nori
1.5 cups sushi rice
1T of seasoned rice vinegar
cucumber julienned
avocado, julienned
crab or imitation crab chopped
soy sauce mixed with mirin for dipping

Rinse rice several times in cold water. Let sit in water for 1 hour, rinse again. Add water (I eyeball it, but I think it's about 2 cups) and rice to a medium pot. Bring to a rolling boil, cover with a lid and remove from heat. Let sit about 20 minutes until water is absorbed and rice is tender. While hot, fold in rice vinegar. If you have a fan nearby put it on the rice. It will cool quickly and get shiny. Take a bit of rice and put it on a sheet of nori, tops with cucumber, avocado and crab. Roll up, slice and serve. Yum we eat this all the time.

Rice Balls (onigiri)

1.5 cups sushi rice
fillings (we use tuna salad)
nori

Make rice according to directions above. While hot, either form balls with wet hands or in a onigiri mold. Place a tsp of the filling into the centre of each ball and cover with more rice. You can wrap pieces of nori around the balls or cut out cute little shapes and make faces on them, or leave it off all together. We dip these in the soy sauce. So simple and so yummy.
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Old 05-04-2007, 01:50 AM - Thread Starter
 
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[quote=kallyn;8025031]Oh, just remembered I have a dressing that tastes almost exactly like that carrot-ginger dressing that they always serve at Japanese restaurants.

YUM! I had a boss from Russia who use to make a dressing like this for a carrot salad. Just Carrots that were chopped like thin matchsticks. She said it was Russian salad but it tasted Chinese to me .
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Old 05-04-2007, 02:03 AM - Thread Starter
 
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[quote=jenangelcat;8026185]Miso Soup for 4



Sushi



Rinse rice several times in cold water. Let sit in water for 1 hour, rinse again. Add water (I eyeball it, but I think it's about 2 cups) and rice to a medium pot. Bring to a rolling boil, cover with a lid and remove from heat. Let sit about 20 minutes until water is absorbed and rice is tender. While hot, fold in rice vinegar. If you have a fan nearby put it on the rice. It will cool quickly and get shiny. Take a bit of rice and put it on a sheet of nori, tops with cucumber, avocado and crab. Roll up, slice and serve. Yum we eat this all the time. QUOTE




Oh yeah I wanna do the rolls!!! I didn't know that you had to let the rice sit for an hour.
I tried to use some sushi rice the other nite just to see how it was(because I buy things" just because" I see it and think OOOh I wanna make something with that but then I don't buy the rest of the stuff or if I do I use it for something else. It was super mushy and I thought wow this doesn't taste bad but it was like a little blob of mush.

A while back I bought some sweet sticky rice at T.J s and it was so good. I can t find it now.

I have only had miso soup at Kyoto Bowl. I am sure this is 10x better!
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Old 05-06-2007, 04:37 AM
 
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[QUOTE=ikesmom;8029463]
Quote:
Originally Posted by kallyn View Post
She said it was Russian salad but it tasted Chinese to me .
well China and Russia are neighbors.
Kathryn
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Old 05-06-2007, 04:51 PM
 
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I'm shamelessly linking to my website here LOL I eat Asian food a lot

nasi goreng
dan dan mian
wonton soup

Thanks for posting that dressing! I love a simple, light dressing.
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Old 05-07-2007, 03:20 PM
 
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Quote:
Originally Posted by KaraBoo View Post
I'm shamelessly linking to my website here LOL I eat Asian food a lot

nasi goreng
dan dan mian
wonton soup

Thanks for posting that dressing! I love a simple, light dressing.
These all look delicious...thank you!!
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