Asian Food BG Style.

[Acevalefor]

I am looking for input on good Asian dishes for a family of 7. I have tried looking on the interwebz for good recipes, but haven't had much luck. Then it hit me that much of BG enjoys eastern foods. We have a great store near us called H-Mart that stocks massive amounts of Asian ingredients. Just give me some ideas and I am sure I can find the ingredients needed there.

[Coren]

I've got a few korean recipes that I use on my crowds of 30-40. They include a few different styles of bulgogi (beef, pork belly, and chicken), soy potatoes, and japchae (a type of noodle stirfry). Most korean recipes call for either Gochugang or Gochugaru (red pepper paste and flakes) and korean soy sauce. If you're interested in those, I'll post em. I cook them all in a wok btw.

[Acevalefor]

That would be a great start. I need to get a wok to make it.

[SamanosukeShiva]

For family meal together, I've always enjoyed hot pot dinner, it's really simple, fun, healthy, delicious and you really have to try hard to mess it up. All you need is pretty much, a portable burner gas or electric, which I think is a really good investment to make, and maybe a hotpot and one of those cheap ceramic-lined metal pot, anything thats not too heavy works really. There is no set recipe for these kinds of dishes, you pretty much pick your broth/seasoning/things to put in according to you and your family's taste.

random images off google

http://upload.wikimedia.org/wikipedi...77lilybday.JPG


http://whitneywu.files.wordpress.com/2010/07/hotpot.jpg

[gt_killa]

You can try Pho, it's a vnese noodle soup..can take quite awhile to get it done though...Usually took me about 3-4 hours total. I cook the broth in advance, in the evening or night before the main day. It gives the broth a deeper flavor that way, plus you can scoop out the fat if you're health conscious. It serve anywhere from 7-10 people. I'd avoid H-mart unless you cooking korean BBQ or korean hotpot, shit is expensive there compare to other asian grocery stores that you can get the same shit for much cheaper...

Another dish u can try is Bun Bo Hue, it's another beef noodle soup, but has its own unique taste to it..a bit more spicy than Pho though.

[Acevalefor]

Cool, I'll add the hot pot stuff and other stuff to my experiment list. What do you use for the broth?

[Osede]

For broth, you can check on your guest first. Is there any vegeterian? If there any one like/dislike spicy?

If there is vegeterian, best is just have half pot with white radish based.
If there isn't, one you can try with pork rib (or any with bones) + white radish.

[Acevalefor]

For broth, you can check on your guest first. Is there any vegeterian? If there any one like/dislike spicy?

If there is vegeterian, best is just have half pot with white radish based.
If there isn't, one you can try with pork rib (or any with bones) + white radish.

Cool. No vegetarians in my family so for everyday meals that's not a problem. We generally use beef or chicken to make broth with the meals we do now.

[shidobu]

i have fucked up general tso's chicken like 9 times over the last 2 years. I cant get that fucking red sauce right >

[gt_killa]

Cool, I'll add the hot pot stuff and other stuff to my experiment list. What do you use for the broth?

Broth for hot pot is super forgiving since once you add all the meat n sea food and stuff the broth gonna change its flavor a bit (for the better). Generally you can just clean, boil bones (pork/beef/oxtails) for an hour or two to get the flavor out, then depends on what you wanna based your soup in you add the ingredients for that base..

ie: Meso - buy meso paste add in, taste with mirin etc...
Thai - spicy/sour (TOM YUM) - it comes in small glass jar, you buy 2-3 flavor n mix that into the broth each a little bit till your liking since they have different flavors,etc... A lot of the premade in jar are pretty good.....tamarind can add sourness to the broth if you into that.

And you can also make dipping sauce with sesame oil, scallion, cilantro, salt, sugar, chilli oil

then add daikon toward the end of the soup broth, say about 30-45 mins if you plan to eat it...leaving it in there for too long is ok too, but the daikon gonna get super soft and soggy. Then just add salt/pepper and possibly rock sugar to taste. It can make the process a lot easier too if you wanna use chicken broth (rule of thumb is add half can of water for every can of chicken broth you use), but I usually make mine from scratch.

Dont stress too much bout making broth for hot pot lol. As long as it's not bland, you're ok. The paste will helps a lot in seasoning it,

[Osede]

If Tom Yum, I would recommend to try to get some lemon grass (just one or two leaves), and some small red onion. It would turn great!

For general Tso chicken's red sauce. I haven't tried to cook it before, but for Kong Pao chicken, over malaysia we have a different way. Get a bottle of Maggie brand red chili sauce (only Maggie brand red chili sauce, not green and not other brand). Then the sauce can be make by mix this sauce with some dark soy sauce. Maybe can try this method for other food too, I always use this kind of mixing for kong pao and sweet and sour pork/chicken/fish.

[SamanosukeShiva]

Gen tso sauce : ketchup, oyster sauce , black bean , xaoxing rice wine, sugar , vinegar , sesame oil ,garlic , shallot, chicken broth, MSG. Evaporate alcohol , Thicken with slurry.
Gen tso chicken: chicken meat (leg meat better), Corn starch , rice flour, egg, vege oil, baking soda , baking powder , salt . Mix everything butchicken together. Dip chicken in batter, deep fry.

Toss deep fried chicken in gen tso sauce, garnish .

[Jicent]

As a Filipino American my go to Asian food is Filipino food and it's really delicious and easy to make.

Pancit bihon - rice noodles sauted with garlic green onion bean sprouts cabbage carrots celery pork chicken and Chinese sausage. Seasoned with lime juice soy and fish sauce. It's fucking delicious.

Chicken adobo- my recipe is awesome but this is one of those dishes that everyone thinks has the best recipe. It's chicken thighs seared on the outside then braised in a liquid consisting of rice wash( which is the water that you get when rinsing rice) soy sauce and either rice wine or redwine vinager at a about a 2 to 1-1 ratio but the last 2 depend on taste. You also add pepper corns garlic bay leaves and about a 1/2 cup packed of brown sugar. Let it simmer for about 45 min to an hour or until the chicken is falling off the bone and the sauce has reduced and slightly thickened.

Finally another easy recipe is lumpia which is basically our version of a spring roll. I prefer the shanghai version my self. These are a bitch to make so I rarely make them from scratch but if you go to you're Asian store and buy the lumpia shanghai style you will not be disappointed as the are still delicious.

[Acevalefor]

Thanks for all the input! I'll be experimenting with this stuff over the next couple of weeks. My kids are terrible about trying new things (thank their mom and her family for that) but the wife and I have been slowly introducing them to new stuff over the last 2 years. I finally got them to start eating Indian food (Chili Paneer is their favorite) and they love sushi and egg rolls. Now let's see if they can continue down the eastern food path.

On another note, my oldest has been talking about a girl in his class that he likes. She is from Hong Kong and just moved here last year with her family. I told him that he had to learn about their culture if he wanted to go over to her house. Of course, he jumped right on that and now knows more about Hong Kong and the rest of China than I do. I underestimated the teenage obsession. At least he doesn't hesitate to try the food if it means he can spend more time with her.

[shidobu]

Gen tso sauce : ketchup, oyster sauce , black bean , xaoxing rice wine, sugar , vinegar , sesame oil ,garlic , shallot, chicken broth, MSG. Evaporate alcohol , Thicken with slurry.
Gen tso chicken: chicken meat (leg meat better), Corn starch , rice flour, egg, vege oil, baking soda , baking powder , salt . Mix everything butchicken together. Dip chicken in batter, deep fry.

Toss deep fried chicken in gen tso sauce, garnish .

i cant find that rice wine in any store locally.. may have to order it or something

but i will try this... this weekend prob if i can find the wine 2morro

and 1 more thing.. Black bean? paste? or just straight up black bean... lol and every recipe i have ever tried has had red chillis and some minced ginger. Which is the taste im familiar with. This is my bane in the kitchen...

[gt_killa]

wait till she asks him to try stinky tofu, balut, ox dick, pig nose, ear, brain LOL..He's in for wild ride.. cuz you know we asian dont like to waste anything so we ate everythangggggg!!

anyway jk aside, below are some of my fav vietnamese dish: **incoming food porn**

Mi Quang (Mixed noodle with shrimp,pork and chicken, specialty dish of central vietnam, VERY small amount of broth per serving compare to other noodle dish)

Spoiler: show

Pho (Beefy noodle soup, specialty dish of north vietnam)

Spoiler: show

Bun Bo Hue (Spicy beef/pork vermicelli noodle soup, specialty dish of central vietnam)

Spoiler: show

Com Tam (Broken rice with variety of style of meat and eggs, grilled, roasted,etc..)

Spoiler: show

Bun Thit Nuong (Vermicelli noodle w/ grilled meats & egg rolls)

Spoiler: show

These are just a few but if you wanting to try and explore different food, these would be nice entries into vietnamese cuisine..it's more of like a must try Reason I like vnese dishes is that they are very light, flavorful and always have nice complimentary veggies to go with each of the dish and the food are not as greasy as other food like ie: Chinese food.

[Osede]

i cant find that rice wine in any store locally.. may have to order it or something

but i will try this... this weekend prob if i can find the wine 2morro

and 1 more thing.. Black bean? paste? or just straight up black bean... lol and every recipe i have ever tried has had red chillis and some minced ginger. Which is the taste im familiar with. This is my bane in the kitchen...

For rice wine, asian/chinese/korean store should always had it.

The black bean paste is different than purely black bean. Usually is the Lee Kim Kee brand

[SamanosukeShiva]

this guy right here
http://www.finecooking.com/assets/up...e-wine_sql.jpg

and yeah, the type that lee kum kee has, though I havent personally use that brand before since I use the one that comes in a number 5 can. Oyster sauce and the black bean sauce are the salty component, so taste the sauce as go.

Oh forgot to add, add minced ginger as well, and also since gen tso sauces are usually little spicy, I'd recommend using pepper flakes since they dont affect the flavor.