Asian Potluck

Asian night is finally here! Our feast keeps getting a little bigger... maybe because more fun people are joining in on the fun. :-) This Asian potluck is a bit of a tour over the southeastern part of the continent.

Asian Feast! Since there's so many things you'll have to match up the photo dishes below with the feast buffet line here.
Veggie Lo Mein by Chef Holly
"Boil  Udon noodles. For veggies, I used a a frozen bag of Asian seasoned veggies, cook these in a skillet. You could also do fresh veggies. For the sauce, I bought some "general tsao" sauce in a little packet and then mix everything in the skillet!"

Make your own sushi by Chef Romin
"Mine was simple enough.  Cooked 2 cups of brown rice in salted water.  Then mixed an 8 oz. package (fat-free again) of cream cheese with 2 spoonfuls of light mayo and about 5 or 6 squirts of sriracha.  Chopped up an 8 oz. package of imitation crab meat into mini-bite size portions.  Then layered each ingredient, with the rice on the bottom, followed by the cream cheese and then the crab on top.  Last step is a generous sprinkle of whatever that asian dried seaweed-sesame mix is." And serve with seaweed paper.

Lettuce Wraps by Chef Richard
"Fry some rice noodles for some crunch.
For the filling, saute some diced onion, bell peppers, garlic, and shiitake mushrooms. Then, add some ground chicken meat. Add some hoisin sauce, rice wine vinegar, and soy sauce. Finish by adding some sesame seeds. Layer the chicken filling over the bed of fried rice noodles.
For the sauce, mix soy sauce, hoisin sauce, chinese yellow mustard, chili sauce, rice wine vinegar, lemon juice, and sesame seeds.
Serve with your favorite type of hydroponic lettuce!"

Here's Chef Richard explaining the dish with his hydroponic lettuce.
Korean Pork Dish by Chef Mimi
This authentic recipe was from this youtube video which I have attempted to embed in the blog!

And here's Mimi's dish

Chana Masala and Naan by Chef David
An Indian dish complements of Trader Joe's :-)

Thai Chicken Soup by Chef Natalie
Recipe courtesy of the Food Network. Here's a condensed version:
Ingredients: 1 tbsp vegetable oil, 1 onion, 2 cloves garlic, 2 tbsp green curry paste, 6 cups low-sodium chicken broth, 1 15-ounce can coconut milk, 1 tablespoon fish sauce (plus more to taste), 2 red bell peppers, 4 oz thin rice noodles, 2 small skinless, boneless chicken breasts, 1 tbsp fresh lime juice (plus more to taste), 1 cup roughly chopped fresh cilantro, 1 small can of bamboo shoots
   Heat the vegetable oil in a large pot over medium-high heat. Add the onion and cook, stirring occasionally, until softened and lightly browned, about 8 minutes. Add the garlic and curry paste and cook, stirring, 1 to 2 minutes. Add the chicken broth, coconut milk and fish sauce; cover and bring to a boil.
   Add the bell peppers and noodles and simmer, uncovered, until the noodles are al dente, about 3 minutes. Add the chicken and simmer until just cooked through, about 3 more minutes. Stir in the lime juice and cilantro. Add more fish sauce and lime juice, if desired.

Potstickers by Chef Tim, Sous Chef Frozen Aisle

Potstickers and Thai Chicken Soup

Beef and Noodle Stir Fry by Chef Patrick
Cook beef ramen noodles according to package directions, except drain the noodles and reserve the seasoning packet. Meanwhile trim fay from 1/2 lb sirloin steak. Cut the steak into bite-size strips; set aside. Pour 1 tbsp cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Add 1 thinly-sliced medium carrot and 1 bias-sliced stalk celery. Stir-fry for 2 to 3 minutes or until crisp-tender. Remove the vegetables from the skillet. Add the steak strips to the hot skillet. Stir-fry for 2 to 3 minutes or to desired doneness. Return vegetables to the skillet. Stir in the noddles, reserved seasoning packet, 1 6-oz frozen pea pod packet (thawed), 1/4 c water, 1 tbsp snipped parsley, 2 tsp teriyaki sauce, 1/2 tsp ground ginger, and crushed red pepper. Cook over medium heat until heated through, stirring occasionally.
Recipe courtesy of BH&G Big Book of 30-Minute Dinners

Thai Ribs by me!
Preheat broiler. Season ribs (recipe calls for beef short ribs but I couldn't find those) with salt and pepper and set bone-side down on a broiler tray. Spray with oil and broil until the meaty parts are browned, about 10 minutes. Transfer to a slow cooker.
Mix together 4 minced garlic cloves, 2 tbsp ginger, 3 tbsp hoisin sauce, 2 tbsp balsamic vinegar, 1 1/2 tbsp fish sauce, 1 tbsp honey, 1 tbsp soy sauce, and juice and zest of 1 lime in a small bowl and pour over short ribs. Cover the cooker and cook until ribs are tender (3-4 hours on high; 6-8 hours on low).
Transfer the ribs to a platter (you can remove the bones and discard). Skim the fat from the liquid and discard. Add 1 chopped jalapeno, 3 thinly sliced scallions, and 2 tbsp cilantro and cook on high for 5 minutes. Spoon the sauce over the meat and serve.
Recipe courtesy of Art of the Slow Cooker by Andrew Schloss

Asian Group Photo: Meet the Chefs

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