Wasabi Edamame by: Dara

(pic coming soon)

You will need:
1 package edamame (soybeans)
3Tbs soy sauce
3Tbs teriyaki sauce
1Tbs sesame oil
1 Tbs butter
4 cloves garlic- minced
1 tsp sugar
1 1/2 tsp wasabi (or to taste)
salt and pepper to taste

Directions:
Boil a pan on water. When water is boiling add frozen or thawed edamame beans. Cook till pods start to split, approx. 3-5 min.

While beans cook get a medium mixing bowl and add the rest of the ingredients and place in microwave to melt butter and heat up sauce.

Drain water from the beans and add beans to the medium bowl w/ sauce and mix together well.

Personal Comments:
I love this recipe it's different from any other soybean recipe I've ever had. I love the wasabi taste and heat with the sweetness of the soybean and other sauces. I give this a 5 out of 5 stars.

(pic of stars coming soon)

Sweet and Sour Pork by:Hannah

Ingredients:
1/2 lb. pork tenderloin (cut into bite size pieces)

1/2 green bell pepper (cut into slices)

1/2 white onion 9cut into slices)

1 8 oz can pineapple chunks w/ juice

1 clove garlic (finely chopped)

*1/3 cup sweet and sour sauce

Oil for frying

*If you'd like to bread your pork read personal comments, also if you'd like to make homemade sweet and sour sauce read personal comments.

Directions:

1-Pour oil in skillet and heat.

2-Cook pork about 1/2 way through.

Add green peppers, onions, garlic, and pineapple w/ the juice.

Add your sweet and sour sauce and finish cooking your pork.
When serving add more sweet and sour sauce over top the pork.


Personal comments:

I did not want to deep fry my pork so i left the bread off, also i cooked a big meal and did not feel like making my own sweet and sour sauce so i bought it from the store- yes i cheated.

to bread your pork you'll need:
1/2 cup water
2 oz. all-purpose flour
1 oz. corn starch
1/2 teaspoon baking soda
1/2 egg1 teaspoon cooking oil
1 small pinch of salt

Directions:
-Strain the dry ingredients of the frying batter and then add in the egg, water, and cooking oil to form a thick batter. Add the pork pieces into the batter and make sure they are well coated. In a deep skillet, add in the cooking oil enough for deep-frying. Once the oil is hot, deep fry the pork pieces until they turn golden brown. Dish out and drain on paper towel.
-Heat up a wok and add in some cooking oil. Add in the bell peppers, onions, garlic, and pineapple pieces. Stir fry until you smell the peppery aroma from the peppers and then add in the sweet and sour sauce. As soon as the sauce thickens, transfer the pork into the wok and stir well with the sauce.


To make the homemade sweet and sour sauce you need:
1 1/2 tablespoons tomato ketchup
1 teaspoon plum sauce
1/8 teaspoon Chinese rice vinegar (transparent in color)
1/2 teaspoon Lea & Perrins Worcestershire Sauce
1 teaspoon oyster sauce
1 teaspoon corn starch
1 teaspoon sugar
2 tablespoons water

Directions:
Mix the sweet and sour sauce ingredients well and set aside.


I'm not a big fan of pork so i give this a 4 out of 5 stars.

Cashew Chicken by:Hannah

Ingredients:
1 boneless & skinless chicken breast, about 10 oz. (cut into small cubes)

1/2 cup cashew nuts

1-2 cups sugar snap peas

5 slices ginger
2 cloves minced garlic
1/4 onion (cut into small square pieces)
2 stocks celery (cut diagonally)

Sauce:

1/2 tablespoon oyster sauce

1/4 teaspoon soy sauce

3 tablespoons water

3 dashes white pepper powder or black pepper

1 teaspoon sugar

1/8 teaspoon sesame oil
Salt to taste

directions:

-Mix the sauce together and set aside.
-Heat up a wok with 1 tablespoon of cooking oil and stir-fry the chicken meat until the color turns white or half-cooked. Dish out and set aside.
-Add another 1 tablespoon of cooking oil into the wok and add in the ginger slices, garlic, snow peas, and onions.
-Stir-fry until you smell the onion and add the chicken meat back in.
-Add in the cashew nuts and do a few quick stirs.
-Add in the sauce and stir continuously until the chicken meat is cooked and well coated with the sauce.

-Add salt to taste, dish out and serve the Cashew Chicken hot with steamed white rice.

Personal comments:

I love this. it's just as good as a chines restaurant but after I'm full i don't have to sit in a car for an hour to get home. I give this one a 5 out of 5 stars!

*Crispy Egg Rolls by Hannah

Step one:
16 oz. pkg. lumpia, thawed (about 25 wrappers)
1/2 lb. ground pork
1/2 lb. ground beef
2-4 (rectangular) long rice noodles -you will need to soak them in water for ½ hour till clear, then drain and chop up the long rice till 1 inch little strings.
1 egg

1 cup peeled & shredded carrots

1 cup bean sprouts
1 cup shredded cabbage

1 med. onion, chopped

1 Tbsp. fish sauce

1/4 Tbsp. pepper

2-4 clove garlic, finely chopped

1 tsp. sugar
pinch of MSG
2 green onions, diced

1 teaspoon soy sauce

1 teaspoon oyster sauce

1 Tbsp. Hoisin Sauce (asian Trei sauce/BBQ)

6 water chestnuts slices and diced

1-2 teaspoon ground ginger

step 2:

1/2 cup vegetable oil (or as much for covering a flat pan w/ 1-2 in depending on thickness of rolls 1 egg- for sealing the wraps

Directions:
mix together all of step one in a large mixing bowl. Take about a small spoon full and cook it in a frying pan to make sure it's to your liking. Then take 1Tbsp. of that mix and place in the corner of your wrap as followed

Then lift up that corner and roll over stuffing

pull in each of the other corners as follows

Then roll up like a rug like follows placing a little dab of the egg on the last unwrapped corner
Roll it all up and there you go!

Bring your oil to a high broil then turn to a med high heat and place egg rolls in pan use tangs to help flip the egg rolls.

Let cool and serve with romaine lettuce and a few sprigs on mint leafs.

For a dipping sause add 1/2 cup karo corn syrup and then add 1 Tbs (more or less depending on your like for hot foods) chili garlic sauce (you may want to add 1 tsp of water to make it a little less think.)

Dip and eat!

Personal Comments:

I love love love love this recipe i will be making it over and over and over I give it a 5 stars out of 5 stars!!!!

*Lemon Grass Steak scewers by: Dara Ngeat

you will need:

1-2 Tbs Plum Sauce ( or 1-2 Tbs Oyster Sauce-not both)
4 cloves garlic- minced
1-2 Tbs ginger- minced
1 Tbs Saracha sauce (hot sauce)
1 stock lemongrass (finely chopped
1-2 Tbs Palm sugar (or regular sugar- add a little at a time and taste to make sure you like it)
1-2 Tbs Soy sauce (add a little at a time and taste to make sure you like it)
Pepper- to taste
1 chuck roast (or any beef or chicken you like)

Directions

Place all the ingredients in a bag and marinate for 1-3 hours (the more you marinate the stronger the taste)

if you are cooking any veggies it would be better to place them on a seporat scewer they take longer to cook- it's nice to season your veggies with a little seasond oil mix with salt and pepper
Scewer your meat (while your veggies are starting) and place on grill turning the meat and checking to make sure you don't over cook your meat.

serve with rice and enjoy


prep time: 5-10 min
cooking time: 10-20 min
cooking level: easy


Personal comments:
I love this it's so good all i have to say yet again about my hubby's recipe is 5 stars out of 5 stars

*Sesame- Ginger Chicken by:Hannah

you will need:


2 TBS teryaki sauce (thicker the better)
1 TBS sesame seeds
1 tsp ground ginger
4 boneless skinless chicken breast
1-2 TBS chopped green onion

Pre-heat oven to 350 degrees


Mix together the teri sauce and sesame seed and ginger in a bowl.


Place chicken in a cassarole dish so the juices say in. You may want to spray the pan with pam to make sure nothing stick. Brush a little of the sauce over the chicken. I like to take a spoon and drip some of the sauce on the chicken and using a pastry brush to brush it on. so if you don't use all the sauce people can use the rest to place on their chicken or rice with our worring about raw chicken in it! cook for 5 min and then turn over glazing the other side, cook for 10 min. Turn chicken back over and glaze again and cook for another 5-10 min or until cooked.


Serve with rice and sprinkle the green onion over the chicken.

Cook total time:
30 min

prep time:
10 min

cook time:
15-20 min

Cooking Level:
Easy


Personal Comments:

You may find some teri sauce with sesame seeds in it already that may help your wallet a little. I like the thick teri sauce it glazes better. I gave this dish a 4 Stars out of 5 stars.

Thai Curry

You will need: 2 to 3 cans coconut milk 1 (4oz) Red curry paste  1 can bamboo shoots (if not already thinly slices- you'll need to slice them) 1 can baby corn (slice thinly) 1 med or large white onion (cut in to square chunks- about 4 cuts) 1 (1 lb) yam (cut into even large squares- same as potatoes) 4 to 6 med or large potatoes (cut into even large squares- same as yams) 4-6 chicken thighs and/or breasts (cut into even large cubes) 2 Tbs (or to taste) sugar 1/2 Tbs (or to taste) salt 3-4 cups (depending on size of pot) water Veggie oil (enough to cote the bottom of your pot to cook the chicken) Lemon paste: (blend the following in a blender till it makes a paste) 2 shoots of lemon grass 5 lemon leafs (these are hard to find but it's ok if you don't have any) 5 cloves of garlic 1 Ginger (a little bigger then your thumb) Put a pot on the stove and cote the bottom of the pot with veg oil. Turn the heat up to med-high and add cubed chicken and lemon paste. Stirring occasionally to evenly cook the chicken and mix the paste. Once chicken starts to look white add the curry pastes, salt, coconut milk and stir together. Then add the water (remember the thicker you want it put in less water) and sugar mix very well, while you turn the heat on to high. Add the potatoes and onions and let cook for 10 min on high. Turn heat down to med and add the yams and cook for 5 min. (try not to stir to much or to vigorously so you don't disturb the potatoes and yams) Keep a good eye on your potatoes and yams so they don't get to mushy. Turn the heat down toa low simmer and and add the bamboo and corn, let cook for 5 more min. serve with rice or french bread Cooking time 30-40 min Personal comments: The thia curry paste is very important to the taste if your looking for a more thai curry that is but i guess any red or yellow curry paste will do. I would not make to much with all the starch it can fill you up fast. I also like it thick it does seem to have more flavor if it's not to watery. All in all I would have to give this dish a 4 1/2 stars out of 5!

Spicy Basil Chicken Stir Fry by: hannah

Spicy Basil Chicken Stir Fry by: hannah

4 chicken breast (cut into cubes)
½ cup soy sauce
1 tbs oyster sauce
1 tsp white sugar
6 garlic cloves- minced
1-2 serrano pepper- minced
1 red pepper- thinly sliced
1 large onion- sliced
basil leafs finely chopped
1 tsp corn starch(mix w/ water or soy sauce before adding to heat.)
Cashew nuts (add right before serving)
1 tsp pepper
12 oz package stir fry noodles
1 can water chestnuts
green onion- chopped

mix together soy sauce, oyster sauce and sugar.

Heat a pan w/ a little oil to a medium heat. Add garlic and serrano pepper- stir. Add chicken, bell peppers & onion stir and add corn starch stir quickly. And add soy sauce, oyster sauce mix to heat and stir vigorously. Cook still chicken in no longer pink then raise heat and add noodles. Add basil leafs and water chestnuts let set for 5 min. stirring occasional. Remove from heat and add cashew nuts.

Sprinkle green onions on your place when serving.

cook time 20 min

Personal Comments:

I made this quite spicy and i loved it that way. I thought the dishes flavor had alot of color so i would give this dish a 4 out of 5 stars!