Asian Foods Cooking Tips and 3 Free Recipes

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Asian Foods, Cooking Tips, And Tricks With 3 Free Recipes:

How to make Steamed Stuffed Cucumbers?


Cooking Tips: Steamed Stuffed Cucumbers Recipes Ingredients.

500 g (1 lb) Cucumbers.

375 g (12 oz) Can Water Chestnuts drained and finely chopped.

2.5 Tablespoons glutinous rice flour sesame oil.

1/2 teaspoon salt.

1/2 teaspoon Sugar.

1 Small Carrot, peeled and finely diced.

4 Black dried mushrooms, soaked, drained, and finely chopped.

1/4 cup (185 ml, 6 fl oz) water.

1.5 teaspoons cornstarch.

Serves 4-6

Steamed Stuffed Cucumbers Recipes.

1- Thinly peel cucumbers and cut into 1/2 inch thick slices. Scoop out seeds with a teaspoon leaving a base layer. Place cucumber shells in boiling water for 1 minute. Rinse in cold water, drain and dust inside with a little cornstarch.

2- In a bowl, place finely diced water chestnuts, glutinous rice flour, sesame oil, and half the salt and sugar. Add carrot and mushrooms and mix well. Pile high into the cucumber circles. Place circles on a plate and set on steaming rack over hot water in a wok. Cover and steam for 15-20 minutes.

3- Place a drop of sesame oil, the remaining salt and sugar, and the water into a small saucepan and bring to the boil. Blend the cornstarch with a little water, add to the saucepan and stir until liquid boils and thickens. Cool to warm. Spoon over each steamed cucumber ring to gaze. Allow to cool. Serve at room temperature.

Preparation time:

15 minutes.

Cooking time:

15 minutes.

Nutritional value per serve:

Fat: 1.7 g

Carbohydrate: 7 g.

Protein: 0.8 g

How to Make Balinese Chicken Satay?

Here you can find Free and easy recipes, cooking tips and tricks of Balinese Chicken Satay cooking:

Balinese Chicken Satay Ingredients:

1 Stalk lemongrass.

1 Onion, chopped.

1 Clove Garlic, minced.

2 teaspoons ground cilantro.

1 teaspoon turmeric.

Juice of 1/2 lemon.

1 teaspoon salt.

3 Chicken breast fillets, cut into 1/2 inch cubes.

1/2 Cucumber, pared into ribbons with a vegetable peeler to serve.

Satay Sauce

1 small onion, chopped.

1 clove garlic, minced.

1 teaspoon chili powder.

155 ml (5 fl oz) can coconut milk.

75 g (2.5 oz) roasted salted peanuts, finely ground.

1 tablespoon soft dark brown sugar.

1 tablespoon fresh lemon juice.

Serves 4.

Cooking Tips Balinese Chicken Satay Recipes:

cooking tips

1- Peel the outer layer from the lemongrass and chop the lower white bulbous part, discarding the fibrous top. Process to a paste with the onion, garlic, coriander, turmeric, lemon juice, and 1 teaspoon of salt in a food processor.

2- Place the chicken in a non-metallic bowl and coat with the paste. Cover and marinate in the refrigerator for 2 hours, or overnight. If using wooden skewers, soak them in water for 10 minutes.

3- To make the satay sauce, process the onion and garlic to a paste in a food processor. heat the oil in a heavy-bottomed saucepan and fry the paste for 5 minutes, stirring. Mix in the chili powder, then the remaining sauce ingredients. Bring to the boil, stirring, then simmer for 10 minutes.

4- Preheat the broiler to high. Thread the chicken onto 8 skewers. Broil for 10 minutes, turning once, until cooked. Serve with the cucumber ribbons and satay sauce.

Preparation time:

30 Minutes, plus 2 hours marinating.

Cooking time:

25 Minutes.

Nutritional value per serve:

Fat: 12.9 g

Carbohydrates: 4 g

Protein: 8.9 g

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How to make Vietnamese Herb Salad Rolls with Peanut Sauce?

salad rolls cooking tips

Cooking tips and Free easy recipes of Vietnamese herb salad rolls with peanut sauce.

55 g (2 oz) cellophane noodles.

3 Tablespoons rice vinegar.

1 Tablespoon fish sauce.

4 Tablespoons roasted peanuts, crushed.

12 Jumbo cooked shrimp, finely chopped.

20 Thai basil leaves, finely sliced.

10 Asian mint leaves, finely sliced a handful cilantro, finely chopped.

4 leaves bok choy (Pak Choi) finely shredded.

2 cabbage leaves, very finely shredded.

5 Green onions, finely sliced lengthwise.

1 medium carrot, grated.

1 Packet 8-inch square rice paper wrappers.


2 Tablespoons peanuts oil.

5 Cloves Garlic, minced.

1/2 small red chili pepper, minced.

5 Tablespoons peanut butter.

1.5 Tablespoons tomato paste.

3 Tablespoons hoisin sauce.

1 teaspoon sugar.

1 teaspoon fish sauce.

3/4 cup (185 ml, 6 fl oz) water.

40 g (1.25 oz) Peanuts, crushed.

Makes 16-20

Cooking Tips and Recipe of Vietnamese herb salad rolls with peanut sauce.

1-In a bowl of hot water, soak the cellophane noodles for 5-10 minutes until tender, drain immediately and rinse with cold water. Cut noodles with scissors to a manageable length. In a large bowl, toss noodles with vinegar, fish sauce, roasted peanuts, and shrimp. Add the prepared fresh herbs, bok choy, cabbage, green onions, and carrot. Toss well.

2- Working with 1 wrapper at a time, soak the rice wrapper in warm water for 30 seconds and lie on a flat surface. Place a heaping tablespoon of filling on the wrapper about 1 inch in from the front edge and sides. Fold front edge over the filling fold in the side edges and roll-up. Repeat with the remaining ingredients.

3- Heat the oil in a saucepan and saute the garlic and minced chili for about 2 minutes until softened. Add all remaining sauce ingredients and beat while heating. Bring to the boil and simmer about 3 minutes until thickened slightly. To serve, slice each roll on the diagonal, then rest one half over the other. Serve the sauce separately in a small pot for dipping. For more cooking tips and free recipes visit our blog frequently.



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