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Asian Dinner Recipe Collection

Asian Asparagus Salad

Ingredients:

• 1 ½ lbs asparagus

Marinade:

• 2 tbsp soy sauce
• 1 ½ tsp sugar
• 1 tbsp dark sesame oil
• 1 tbsp white vinegar
• 1 tbsp dry sherry
• 1 tsp grated ginger
• lightly toasted sesame seeds

Whisk together marinade ingredients and set aside. Wash asparagus and remove tough ends. Ease spears into boiling water and cover. When water begins to boil again, cook for 1-2 minutes longer until tender but crisp. Plunge into cold water to stop the cooking and set the colour. Drain well; place in a shallow bowl, and cover with marinade. Chill at least 30 minutes. Garnish with sesame seeds. Serve within 2 hours. Can be served warm too.
Enjoy!

Peanut Satay Chicken or Shrimp Kabbobs

Ingredients:

• 4 - 6 bamboo skewers
• 4 boneless, skinless chicken breasts, cut into cubes
• 4 - 6 jumbo shrimp (or 20 medium shrimp)
• 1 C bottled Asian Family Peanut Satay Sauce
• 1 ½ C whole wheat couscouse or other favorite like roasted garlic and olive oil
• 2 large plastic re-sealable bags
• Cilantro to garnish
• Extra peanut satay sauce for dipping

Soak skewers in warm water while you are preparing the meal. Toss chicken cubes in a re-sealable plastic bag. Pour peanut satay sauce all over. Do the same, in a separate bag, with the shrimp. Make couscous in a stove top pot according to package directions. Set oven to broil. Skewer chicken onto skewers, leaving small spaces between each piece of chicken. Do the same with the shrimp. Turn the chicken cubes and shrimp as they brown, watching them carefully. Chicken is ready when the inside of the largest piece is white. Arrange skewers of chicken and shrimp on a bed of couscous. Enjoy!

Pad Thai Noodles

Ingredients:

• 250g package Asian Family Rice Stick Noodles
• 4 eggs
• 1 bottle of Thai Kitchen Original Pad Thai Sauce
• 2 tbsp vegetable oil
• 250g cut chicken, shrimp, vegetables, or tofu
• 1 ½ C fresh bean sprouts
• 1 ¼ C crushed peanuts
• Garnish with lime wedges and cilantro

Soak rice noodles in hot water for 3 - 5 minutes until soft but firm. Drain and rinse with cold water. Fry eggs until scrambled. Heat vegetable oil in a wok or large frying pan. Add choice of protein and or vegetable. Add softened noodles and Pad Thai sauce. Stir-fry for 2 to 3 minutes until noodles are tender and coated with sauce. Add bean sprouts and eggs. Mix well to combine. Sprinkle with crushed peanuts and garnish.
Enjoy!

Oriental Noodle Salad

Ingredients:

• 1 bunch broccoli, cut into small bite size florets
• ½ lb of spaghettini or rice vermicelli noodles
• 2 tsp vegetable oil
• 2 tbsp sesame oil
• 1 tbsp Chinese hot chili oil
• 2 tbsp soy sauce
• 1 tsp cider vinegar
• 1 garlic clove minced
• 4 tbsp sugar
• 3 scallions, chopped
• 1 red pepper, cut into strips

Cook broccoli florets in metal steamer basket set over a pan of boiling water for 7 - 10 minutes until tender-crisp; cool. Cook noodles in boiling salted water until tender but firm. Drain and toss with vegetable oil. Toss noodles with cooled broccoli in large bowl. Place vegetables, sesame and chili oil, soy sauce, vinegar, garlic, and sugar in a small bowl and mix well. Add to noodles mixture and toss. Add scallions and toss. Garnish with red pepper; cover. Refrigerate several hours or overnight.

Enjoy!

Panikeke Lapotopoto (Doughnuts)

Ingredients:

• 2 C flour
• 2 tsp baking powder
• 1 C sugar
• 1 egg
• 1 tbsp salad oil
• 1 tsp coconut extract
• ¼ C Carnation canned milk
• ¼ C water
• 2 very ripe bananas, mashed
• Vegetable oil for deep frying
• Granulated sugar (optional)

Sift flour and baking powder. Add sugar to dry ingredients. Add remaining ingredients. Stir with spoon to mix well, Heat oil in a medium sized pan to 380 degrees. Drop batter by teaspoonfuls into hot oil. Cook until brown. Remove with a slotted spoon and drain on paper towel. Toll sugar while hot if desired.

Enjoy!