Asian Food
Showing posts with label Foodb. Show all posts
Showing posts with label Foodb. Show all posts
Saturday, February 12, 2011
Wednesday, February 9, 2011
Giant Eagle <b>Asian Food</b> Sampling Event 1/29-1/30 — Saving in Akron
Celebrate the savory flavors of the Far East at Giant Eagle® during their store-wide sampling event on January 29 and 30 from 11 a.m. to 5 p.m. See Participating Stores.
In addition, Giant Eagle will be featuring special deals all month long on Asian food brands. Here are a few things you may want to pick up while you're there:
$1 off Carton of Eggs wyb Kikkoman Products, exp. 7-31 (RP 01/23/11)$0.55/1 Eggs w/ Purchase of Kikkoman Product, exp. 6-30 (ALL YOU Jan)$1 ea. after coupon plus cheap eggs$1 off Carton of Eggs wyb Kikkoman Products, exp. 7-31 (RP 01/23/11)$0.55/1 Eggs w/ Purchase of Kikkoman Product, exp. 6-30 (ALL YOU Jan)As low as $0.50 ea. after coupon plus cheap eggsChung's Egg Rolls (10-12 oz.), 3/$9$1/2 Chung’s Asian Food Product, exp. 1-31-11 (SS 10/17/10)$1/2 Chung’s Asian Food, exp. 1-31-11 (SS 12/05/10)If you can't make the sampling event, here are some recipes compliments of Giant Eagle, that you can try at home:
$2.50 ea. after couponP.F. Chang's Asian Entrees (22 oz.), $7.99 $1/1 P.F. Chang’s Home Menu Meals for 2, exp. 2-13-11 (RP 12/05/10)
$6.99 ea. after couponAnnie Chun's Organic Noodle & Sauce (7.8-8.2 oz.), 2/$5
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Filipino Food – The New <b>Asian Food</b> What's New in Trendy <b>Asian Food</b> <b>...</b>
As Americans, we get to experience a wide range of cuisine. From Ethiopian to Israeli, French to Comfort food, we’ve got it all. And we love Asian Cuisine. Chinese food is what we order when we’re tired or have no Thanksgiving plans and Pad Thai is available at our neighborhood bodegas. We’ve sampled more Asian cuisine than Confucius! Now there’s an Asian Cuisine growing in popularity Americans are not as familiar with.
Filipino food is some is one of the most diverse cuisines on the planet. This is because the Philippines, though small, is one of the most diverse countries on the Earth. And since the 90's more and more Filipinos have moved into the United States (the Philippines is one of the top four “sending countries” since 1998) introducing their eclectic cuisine to the States.
The Philippines is a country with over 80 ethnicities, 170 languages and the richest biodiversity in the world. The country’s culture is a blend of Chinese, Indonesian, Spanish, Mexican, American and its own Malayo-Polynesian origins.
The most popular Filipino dish amongst Americans is lumpia. Lumpia is influenced by the Chinese spring or egg roll. It is stuffed with an assortment of vegetables including turnips, carrots, sprouts and minced onions combined with meats like shrimp, beef or pork. The Filipino lumpia contains fewer ingredients than a Chinese Spring or Egg roll, leaving a fresh taste in your mouth with hints of the Philippine’s tropical flavors.
Tropical flavors like those in the refreshing drinks like the Cantaloupe or Gulaman and Sago drink. The Cantaloupe drink is made up of freshly shaved Cantaloupe with water, ice and sugar. The Gulaman and Sago drink is mixed with agar gelatin and tapioca balls/pearls. These sweet, cool drinks are a perfect compliment to your main course.
Or, try the popular and delicious Sinigang soup. This tasty soup is loaded with ingredients! Sinigang soup incorporates fish, pork, chicken, shrimp, or beef. While all these options are delicious, this soup’s tamarind base couples best with shrimp. Just look for Sinigang na Hipon (Hipon means shrimp) for this dish and reach for your largest spoon.
Having grown up in California’s Bay Area, Filipino cuisine is nothing new for me. However, I was thrilled to learn how limited my experience of Filipino food really was. Having eaten my share of lumpia and pancit sotanghon, my mouth was watering while learning the vast selection of Filipino food. Not to mention the exciting collection of Spanish, Mexican, Chinese and Indonesian influences on Filipino food. Lesson learned, eat more Filipino food.
Try the paellas, the curry-based kare-kare, and the sweet dessert halo-halo. The halo-halo is more than worth exploring and is a delicious example of how eclectic Filipino food really is. This dessert is sweet and savory mixed with nangka (jackfruit), kidney beans, plantains, garbanzos, custard, corn kernels, milk and ice cream. Halo-halo is often covered with shaved ice, nuts and fruit; this dessert is delicious and romantic.
The more celebratory dishes are lechón (roasted pig), sapin-sapin, pinakbet, puto and tapsilog. All dishes feature the sour, tangy and vinegar taste so particular to Filipino food, which is as “fusion” as you can get. The best part about Filipino Cuisine is you can explore new flavors in dishes you already love.
There are some great places online like PhilamFood.com that carry a huge selection of Filipino and Asian groceries, recipes and supplies, if you looking to give it a try.
I like to write about the internet, food, entertainment, music| and varied subjects. I will be writing up more recipes and information about Filipino & Asian Groceries.
I love to write and joke about food, entertainment, music and shopping..
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Tags:eclectic cuisine,filipino dish,filipino lumpia,tapioca balls,tropical flavorsTuesday, February 8, 2011
Panang Curry - Prawns with small Aubergines | Cook <b>Asian Food</b>
This Panang Curry is a Thai Curry with Prawns and small Aubergines or Eggplants. Panang Curry, sometimes written as Panaeng Curry, is rich, colourful and not very spicy so can be enjoyed without fear unlike some of the other Thai curries.
It is now possible to purchase many of the Thai Curry pastes, including Panang Curry paste, in Asian Food stores, but the taste will not nearly be the same as when you make your own so it is well worth the extra effort. The small Aubergines that we used in this recipe are called Makhua Puang, Solanum torvum and can be omitted if you wish. Panang curries are very different from Thai curries made with Thai Red Curry Paste. The addition of coconut cream also contributes to the mild taste of Panang curry.
If you prefer you can remove the shells from the Prawns before serving but in Thailand Prawns are more frequently served with the shells, heads and tails still attached.
Ingredients for Panang Curry – Prawns with small Aubergines
(Panang Curry Paste)
10 Large dried red chillies with the seeds removed.
1 1/2 Tsp rock salt
2 Tsp Lemon grass, finely sliced
1 Tbsp Grated Kaffir Lime skin
3 Tsp Coriander roots , chopped
15 Cloves of Garlic, skinned and chopped
8 Shallots, skinned and chopped
2 Tsp Galangal, finely chopped
1 Tsp Black Peppercorns, crushed
(Curry)
6 Large Prawns
150 gms Aubergine (Makhua Puang)
5 Kaffir Lime leaves, cut into thin strips
1 Tsp Fish sauce
3 Tsp Palm sugar
2 Cups Coconut cream
1 Tbsp Coconut cream
1 Red Chilli, Prik Chee Fah, seeds removed and finely sliced
Method
1. Blend all the ingredients for the curry paste together into a stiff paste, using a blender or a mortar and pestle. Add the ingredients one by one, starting with the hardest items.
2. In a wok, over a medium heat, add the curry paste. When the aroma begins to intensify, blend in the 2 Cups of coconut cream, stirring well.
3. Add the Palm sugar and Fish sauce and taste, adjusting as necessary.
4. Add the Prawns and Aubergines. Bring to the boil.
5. Remove from the heat.
6. Sprinkle the thin strips of Kaffir Lime leaves and Prik Chee Fah over the Prawns.
7. Drip the remaining Tbsp of coconut cream into the sauce.
Korean Chicken Noodle Soup (Dahk Kahl Gooksoo) | <b>Asian Food</b> <b>...</b>
This Korean soup uses a couple of skills that are good to master. One is making a suitable soup stock and the other is how to saute some vegetables. The rest is just construction and everyone can do that. It is my mom’s and my take on Kahl Gook Soo ( ???). The Kahlgooksoo in Korea tends to be very very starchy and it is really about the homemade knife-cut noodles. The broth is the second major player in the dish and the rest is more for decoration or garnish. I’m not such a huge fan of eating a massive amount of boiled starch and neither is my mom, so we tend to add a more protein and a lot more vegetables to bring the dish into a more balanced state of nutrition. I like a good flavored broth to go under the noodles and then really nicely seasoned vegetables to go on top. The finishing touch is a sauce that flavors the entire dish and makes it YUMMY!
Serves 4-5
Chicken Broth
5 quarts of water
1 or 2 chicken breasts, still on the bone, but skin off (bones add flavor, skin only adds fat)
1/2 of an onion
3-5 cloves of garlic
1 inch knob of ginger root, peeled and sliced
Rinse chicken breasts under cold running water. Place into a large stock pot with the water, onion, garlic and ginger root. Place covered pot over high heat and bring to a hard boil. Once soup is boiling, reduce heat so that the broth continues to simmer. Skim any scum or fat off the top of the soup.
Total cooking time 1 hour. Remove garlic, onion and ginger from broth and discard. Remove chicken from broth and set aside.
Vegetable Saute Topping
2 zucchini, cut julienne (or if you can find it, 1 nice Korean zucchini with the light skin)
2 carrots, cut julienne
1/2 onion, sliced thinly
1 package of enoki mushrooms
3-4 tablespoons of oil
2 tablespoons toasted sesame seeds
salt and pepper to taste
Heat a fry pan over medium high heat, and then add one tablespoon of oil. Add zucchini and quickly saute. Add a pinch of salt and pepper, and cook, until zucchini is slightly wilted, but still with texture, about 2 minutes. Remove zucchini from pan.
In the same fry pan, over medium high heat, add one tablespoon of oil, and carrots and saute. Add a pinch of salt and pepper and cook, until carrots are cooked, but wilted, about 3 minutes.
In the same fry pan, add one tablespoon of oil, onions, salt and pepper and saute. Cook until onions are translucent and golden brown, about 3-4 minutes.
In the same fry pan, add a dash of oil and the enoki mushrooms and quickly saute for 30 seconds. Add all the cooked vegetables and mix together, checking seasoning (add more salt and pepper if necessary) and then finish off with toasted sesame seeds. Remove from heat and set aside until needed.
Chili Scallion Soy Sauce
1/4 cup finely chopped scallions
3 tablespoons soy sauce
2 tablespoons sesame oil
1 tablespoon Korean chili powder (gochugaru ????) (2 tablespoons if you like it spicy.)
1 tablespoon toasted sesame seeds
Mix all ingredients together in a bowl. Set aside.
Assembly
Shred cooked chicken.
1 to 1.5 lbs of noodles – I use fresh knife noodles, which I can find at my Chinese supermarket, but you can use whatever dried Asian wheat noodle you have on hand.
Set aside about 3 cups of the chicken stock. I do this in case I need to thin out the broth later, as cooking the noodles in the broth often makes the soup really thick (which I personally don’t like…others do.)
Bring remaining stock to a rapid boil and add noodles and cook according to package directions. (fresh noodles cook in about 4-5 minutes.) When noodles are fully cooked, then prepare to serve. Portion out noodles into each bowl, the broth (using the reserved broth if necessary) and top with mixed vegetables and shredded chicken. Serve and pass the scallion sauce separately, allowing people to serve themselves.
AAtheory » Americans Love Them Some Artificial <b>Asian Food</b>
According to the recently published findings of Nation’s Restaurant News survey asking Americans to rank their “favorite casual-dining restaurant chains,” P.F. Chang’s China Bistro was chosen as the very best according to about 4% of respondents.
This puts the arguably most successful Asian American fusion dining establishment in the top group, which also includes: Cheesecake Factory, Texas Roadhouse, Red Robin Gourmet Burgers, Olive Garden, Ruby Tuesday, Red Lobster, Outback Steakhouse, Cracker Barrel, T.G.I. Friday’s, Golden Corral, Applebee’s Neighborhood Bar & Grill, Chili’s, and IHOP.
I’ve only been to this place once, years & years back, but I remember highly enjoying this chicken in lettuce wraps appetizer.
Maybe it’s just me, but the last time I went to dine at an Asian fusion restaurants (Pei Wei), I got an awful feeling of depressing nausea, and it wasn’t because of the over-sauced, saltier-than-the Pacific-Ocean dish that I hesitantly nibbled at either. I believe that authentic Asian cuisine is the only way to go, but most Americans can’t or refuse to handle it, and thus the proliferation of these sorts of disheartening imitasian eateries.
Sigh…:burp:
cr: huffingtonpost.com
Good Fortune Pickles | <b>Asian Food</b> Recipes - Delicious <b>Asian Food</b>
Makes about 3 cups brine3 cups water
2 teaspoons kosher salt
1 chunk daikon, about 3 ounces, peeled or unpeeled, cut into 1/4-inch dice
1/2 carrot, about 11/2 ounces, peeled or unpeeled, cut into 1/4-inch dice
2 small Kirby or other pickling cucumbers, each about 2 ounces, unpeeled, cut into 1/4-inch dice
2 ounces burdock root, scraped, cut into 1/4-inch dice, blanched for 1 minute, and drained (do not refresh in cold water)
1 small knob tender new ginger, about 1/2 ounce, scraped and finely minced
1 Japanese eggplant, about 3 ounces, trimmed and cut into 1/4-inch dice
1 package enoki mushrooms, about 31/2 ounces, trimmed and cut into 1/4-inch lengths
pickling medium
1/3 cup sugar
1/2 cup soy sauce
3-inch piece kombu, preferably high-glutamate variety such as ma kombu
1/4 cup sake
1 cup rice vinegar
1 togarashi, broken in half and most seeds removed, or 3 or 4 black, green, or pink peppercorns
Make the brine: Combine the water and salt in a small saucepan and heat through, stirring, just until the salt dissolves. Remove from the heat and transfer to a widemouthed glass bowl or other nonreactive container. Let cool.
Place the daikon, carrot, cucumber, burdock root, ginger, and eggplant in the cooled brine and let soak for at least 30 minutes or up to 3 hours at cool room temperature. Because the vegetables tend to bob to the surface, use an otoshi-buta (page 243) or a flat plate to keep the vegetables submerged in the brine.
Drain the vegetables, squeezing them gently to rid them of excess moisture. Add the enoki mushrooms to the mixture in the bowl and toss to distribute.
Make the pickling medium: Combine the sugar, soy sauce, and kombu in a wide, shallow pot over medium heat and bring to a boil, stirring to dissolve the sugar. Lower the heat to maintain a steady, gentle simmer. Add the vegetables, stir once, and wait until bubbles form around the rim of the pot. Stir again and remove the pot from the heat. Allow the vegetables to cool in the liquid until there is no longer any steam rising.
Using a slotted spoon, transfer the vegetables to a widemouthed 1-quart Mason-type jar, arranging the kombu on top of the vegetables.
Add the sake, vinegar, and togarashi to the liquid remaining in the pot and bring to a boil over high heat. Lower the heat to maintain a steady, vigorous simmer and simmer for 3 to 4 minutes, or until reduced by half. Skim away any clouds of froth with a fine-mesh skimmer. Remove from the heat and let cool to room temperature.
Pour the cooled liquid over the vegetables. When the jar no longer feels warm to the touch, secure the lid, label and date the jar, and refrigerate it. The pickles will develop flavor slowly during the first week. After 4 or 5 days, open the jar and, with clean chopsticks or a fork, pull out a sample and taste. If the flavor is too intense, add 2 or 3 tablespoons cold water to the pickling liquid, re-cover, and refrigerate for about 2 more days.
The pickle will taste best 1 to 2 weeks after assembling, but it can be enjoyed for 4 to 5 weeks if kept refrigerated throughout. Flavors will continue to intensify, however, and you may wish to dilute the pickling liquid after a couple of weeks.
When ready to serve, select an assortment of chunks, draining only the amount you wish to use at that time. Briefly rinse the pieces under cold running water and squeeze out excess moisture. Mince the pickled vegetables, then gently squeeze the pile to form a low-rising mound.
Do not reuse either the brine or the pickling medium; assemble with fresh ingredients each time you wish to make a batch of Good Fortune Pickles.
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