Recipe: 8-7-99 Ethnic Recipes Part 3 (7)

8-7-99 Ethnic Recipes Part 3Terrytx (10:44:51 AM) :

Chile Beef-Neua Pad Prik
Recipe By :Hot & Spicy Southeast Asian Dishes

2 inch piece fresh ginger
1 tablespoon soy sauce
3 cloves garlic
1 tablespoon palm sugar, or dark brown sugar
1 1/2 pounds tender beef filet -- thinly sliced
2 tablespoons veg. oil
1 green bell pepper, seede -- cut in 1/2" pieces
3 dried mushrooms, rehydrated in hot water
(reserving liquid) -- rinsed and sliced
1 jar miniature corn, -- drained & rinsed
3 serrano or jalapeno chiles, seeds and
stems removed -- cut into rings
4 scallions, white part and tender green -- sliced
2/3 cup beef stock
2 tablespoons reserved mushroom liquid
1 tablespoon fish sauce
2 tablespoons oyster sauce

Put the first 4 ingred. in a miniblender and puree until the mixture is smooth. If it becomes too thick to mix, add a tsp. or more of the soy sauce. Place the meat slices in a large bowl and cover with the pureed mixture, tossing to coat. Allow the beef to marinate for 30 min. at room temp.

Heat the oil in a wok or large skillet. Add the beef strips and stir-fry at high heat until pink color is gone. Lower the heat slightly, push the meat to one side of the pan, and add the bell pepper and mushrooms and saute for 30 sec. Then add the corn, chiles, and scallions and combine with the other pan ingred. Add the beef stock and the mushroom liquid and cook at med-low heat 1 min.

Stir in fish sauce and oyster sauce and serve hot. Serves 4-6

Terrytx (10:46:44 AM) :

Mexican Chorizo
Recipe By :Cooking Light-Jan/Feb/99

1/2 pound boned pork loin
2 tablespoons cider vinegar
1 tablespoon chili powder
1 1/2 teaspoons paprika
1 teaspoon veg. oil
1/2 teaspoon sugar
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon salt
2 cloves garlic -- crushed

Trim fat from pork. Combine pork and remaining ingred. in a food processor, and pulse until well-blended. Place mixture in a zip-top bag; seal and marinate 8 hrs. or overnight.
Place a med. skillet over med-high heat until hot. Add pork mixture; cook 5 min. or until done, stirring to crumble.

Terrytx (10:48:20 AM) :

Vietnamese Shaking Beef with Noodles & Mint-Cilantro Marina
Recipe By :Houston Chronicle-4/4/98

Marinade
2 tablespoons low-salt soy sauce
2 tablespoons dry sherry
2 tablespoons firmly packed brown sugar
3 scallions -- sliced
2 teaspoons sesame oil -- divided
5 cloves garlic, crushed -- divided
1/2 pound steak (flank, skirt, strip or sirloin)
Noodles
1/4 pound dried or fresh Chinese noodles
1 tablespoon sesame oil
1/8 teaspoon crushed red pepper
salt and fresh ground black pepper
Salad herbs
1/2 cucumber
1/4 small head of iceburg lettuce
1/2 cup chopped fresh mint -- divided
1/2 cup chopped fresh cilantro -- divided
10 dry-roasted peanuts -- finely chopped

For Marinade:
Mix soy sauce, sherry, brown sugar, scallions, 1 tsp. sesame oil and 4 cloves garlic in a small bowl. Remove fat from meat and cut into 1/2" cubes. Place in marinade, making sure all the meat is covered, for 20 min. While meat marinates, make the Noodles and Salad.

For Noodles:
Bring a pot with 3-4 qts. water to a boil. Add noodles and cook 3 min. or according to pkg. directions. Drain and toss with sesame oil and crushed red pepper. Add salt and pepper to taste.

For Salad:
Peel cucumber and cut into thin strips about 2" long and 1/4" wide. Slice lettuce about 1/4" wide. Layer lettuce and cucumber on a serving platter or divide between 2 plates. Sprinkle 3/4 of the herbs over the cucumber and lettuce, saving the rest for garnish.

To Assemble:
Drain meat from marinade, reserving liquid. Heat remaining 1 tsp. sesame oil in a wok or skillet until smoking, about 3 min. Add remaining garlic clove. Add drained meat in one layer and let sit 1 min. Be sure every piece of meat is touching the bottom of the pan. Either shake the meat loose or turn it with a spoon and cook another 2 mins. Remove meat to a plate and add marinade to pan. Heat marinade in pan 1 min.

To Serve:
Mix warmed marinade into noodles and spoon Noodles over salad. Spoon meat over noodles. Sprinkle with remaining herbs and peanuts.

Terrytx (10:54:57 AM) :

BUL GO KI (Barbeque Beef)
submitted by Becky
Yield: 6 servings

1 lb lean beef, tenderloin or flank steak
1 tbsp sugar
1 tbsp rice wine

Seasoning Sauce
2 1/2 tbsp soy sauce
1 tbsp sugar
1 tbsp rice wine
1 clove of garlic, finely crushed
1/2 tsp ginger root, finely crushed
2 medium green onions, chopped or sliced
1 tsp sesame seed, toasted and lightly pounded
1/8 tsp pepper
1 tbsp water

Cut the beef against the grain into thin slices. Combine sugar and rice wine in a bowl, add meat. Allow to stand for 10 to 15 minutes. combine the sauce ingredients and mix well.
Marinate the meat in the seasoning sauce for a minimum of 15 minutes before cooking - the flavor is better the longer it marinates. Grill on a charcoal fire or broil in the oven at 450 for about 1 minute on each side, or until brown.

Variations:
May be served with leaf lettuce, rice and seasoned bean paste as a type of 'sandwich'.

Wash and dry the lettuce.
Bean paste: in a small pan, combine:
3 tbsp soybean paste
1 tbsp red pepper paste, or to taste
3 to 4 shrimp, chopped fine
3 to 4 green onions chopped fine
2 tbsp sesame oil

Stir fry the bean paste ingredients continuously, then add 1 tbsp of water. Bring the mixture to a boil and simmer for 5 minutes.
To eat: place one or two pieces of lettuce on a plate, add a little bit of bean paste and then the meat. Roll it into a bundle.

Cooked rice may also be added with the bean paste and meat.

Source: posted by Becky

Becky,LA (12:12:00 PM) :

CAJUN SHRIMP REMOULADE SAUCE
Recipe By : BECKY

3 large eggs
2 tablespoons lemon juice
2 tablespoons red wine vinegar
salt to taste
white pepper to taste
Tabasco to taste
6 drops Worcestershire sauce
1 teaspoon garlic -- finely minced
1 teaspoon horseradish -- grated
3 tablespoons creole mustard (or Dijon)
1 tablespoon paprika
2 cups peanut oil
1/4 cup parsley -- finely minced
1/4 cup green onions -- finely minced

2 pounds boiled shrimp

Place eggs, lemon juice, vinegar, salt, pepper, Tabasco and Worcestershire in food processor or blender.
Pulse until smooth.
Add garlic and horseradish.
Pulse again for a few seconds.
Add peanut oil slowly in a stream until mayonnaise-like consistency has been reached.
Using a rubber scraper, remove sauce from processor and place in a stainless or glass mixing bowl.
Incorporate parsley and green onions.
- - - - - - - - - - - - - - - - - -
NOTES : *SERVE ON BOILED SHRIMP.Becky,LA (12:26:57 PM) :

CAJUN DIRTY RICE
Recipe By : BECKY
Serving Size : 8

1 cup long-grain white rice -- uncooked
2 1/2 cups chicken stock or chicken broth
1/2 stick butter
6 ounces chicken gizzards
6 ounces chicken livers
6 ounces pork
3/4 cup onion -- finely chopped
1/4 cup celery -- chopped
2 cloves garlic -- chopped
1/2 teaspoon coarse ground black pepper
1/2 teaspoon white pepper
1/2 teaspoon cayenne pepper (more or less to taste)

*May use hamburger instead of livers and gizzards

Cook the rice in 2 cups of the chicken stock or broth .
Reserve aside the other 1/2 cup of the stock or broth.
Chop or grind gizzards, liver and pork and place in a large frying pan that has a cover.
Fry the meat mixture in the butter until it loses its pink coloring.
Add in the onion, celery, garlic, and peppers.
Saut* together about 4-5 minutes.
Pour in the reserved stock and add the cooked rice.
Stir all ingredients together.
Cover and simmer over a low heat for about 8-10 minutes - until liquid is absorbed.Debbie.D.,.AL (12:31:46 PM) : SOUTHERN OVEN FRIED CATFISH

2 egg whites
1/4 cup white vinegar
1 cup crushed cornflakes crumbs
1/4 tsp. seasoned salt
2 lbs. fresh catfish fillets
PAM

Combine egg whites and vinegar; stir well, and set aside. Combine next 3 ingredients; toss to mix. Dip fillets into egg white mixture; lightly coat with cornflakes. Place fillets on a broiler pan that has been sprayed with PAM. Bake at 400 degrees for 15 minutes or until fish flakes easily when tested with a fork. Yield: 8 servings.