Asian Takeout Cookbook - Salu Salo Recipes...Siomai, a popular Chinese steamed pork dumpling dish,...

Asian Takeout Cookbook

easy Chinese, Japanese and Korean takeout copy cat dishes

Liza Agbanlog

Creator of Salu Salo Recipes Blog

Appetizers

Chicken Pot Stickers

Steamed Pork and Shrimp Dumplings (Sio Mai)

Crispy Korean Fried Wings

Honey Garlic Chicken Wings

Hot and Sour Soup

Miso Soup with Tofu and Enoki Mushroom

Vegetarian

Vegetable Stir Fry With Sweet and Spicy Tofu

Fried Eggplant With Basil

Gai Lan With Minced Garlic

Crunchy Tofu With Mushroom Sauce

BEEF

Crispy Beef With Honey and Pepper

Beef Udon

Beef Yaki Udon

Seafood

Sweet and Sour Fish

Sichuan Sweet and Sour Prawn

Scallop Fried Rice

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2

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4

5

6

Chicken

Orange Chicken

Honeyed Chicken Teriyaki

Sweet and Sour Chicken

Chicken Teriyaki

Lemon Chicken

Honey Chicken

Sticky Honey Sesame Drumsticks

Chicken Chow Mein

General Tso’s Chicken

Chicken Jicama Salad Roll

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12

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15

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Table of Contents

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1 package (8 oz) round dumpling or

wonton wrappers (36 pieces)

1½ cups chicken broth, divided

3 tsp soy sauce, divided

Filling:

12 oz ground chicken

½ cup of shredded cabbage or

coleslaw mix

⅓ cup chopped green onions

1 tsp grated ginger

1 tsp sesame oil

⅛ tsp white pepper

½ cup finely chopped red bell

pepper

1 egg white

Dipping Sauce:

2 tbsp rice vinegar

2 tbsp soy sauce

A drop of your favorite hot sauce

(optional)

1. In a medium bowl, mix all ingredients for filling.

2. Lightly brush each wrapper with water. Place one teaspoonful

of filling on center of wrapper. Pinch 5 pleats on edge of one

half circle. Fold circle in half over filling, pressing pleated edge

to unpleated edge. Repeat with remaining wrappers and filling.

3. Spray 12-inch non-stick skillet with cooking spray; heat over

medium heat. Cook 12 pot stickers at a time in skillet for 3

minutes or until lightly brown, turning halfway. Stir in1/2 cup

broth and 1 teaspoon of soy sauce. Cover and cook for 5

minutes. Uncover and cook 1 more minute or until liquid has

evaporated. Repeat with remaining pot stickers, broth and soy

sauce.

4. Serve with the dipping sauce.

Chicken Pot StickersPrep Time: 30 min

Cook Time: 30 min

Servings: 36 pot stickers

1SALU-SALO Recipes | Asian TAKEOUT Cookbook | APPETIZERS

1 lb lean ground pork

½ lb shrimps, peeled, deveined and finely

chopped

3 large dried shitake mushrooms

¼ cup shredded carrots

¼ cup chopped green onions

1 teaspoon soy sauce

1 teaspoon Shaoxing wine or rice wine or

sherry

1 teaspoon salt

1/8 teaspoon ground pepper

1 tablespoon sesame oil

1 egg, lightly beaten

1 tablespoon cornstarch

24 wonton wrappers

1. Soak the mushrooms in hot water for 20 minutes. Drain, remove the stems and

chop finely.

2. In a large bowl, thoroughly mix all the ingredients until well blended. Cover with

plastic wrap and refrigerate for 20 minutes.

3. Fill center of wonton wrapper with a tablespoonful of the filling. Wrap the edges

around the filling and flatten the top with the back of a spoon. Repeat with the rest

of the wrappers and filling.

4. Lightly dust the bamboo steamer with flour (or brush stainless steamer with oil)

and steam the siomai for 10-15 minutes.

5. Serve with lemon juice and soy sauce dipping sauce.

Prep Time: 20 min

Cook Time: 30 min

Servings: 24 pieces

Steamed Pork and Shrimp

Dumplings (sioMai)


Did you know?

Siomai, a popular Chinese steamed pork dumpling

dish, is commonly served as dim sum.

3 lbs chicken wings, mixture of drumettes

and wingettes

1 tsp grated ginger

½ tsp salt

½ tsp ground black pepper

⅔ cup potato starch or corn starch

Vegetable oil for frying

Sesame seeds

Sauce:

2 tbsp olive oil

4 cloves garlic, minced or grated

¼ cup soy sauce

½ cup honey

1 tbsp vinegar

1 tbsp Dijon mustard

1 tbsp brown sugar

1. Heat a large non-stick skillet or wok over medium high heat. Add the olive oil, and

garlic; cook for 30 seconds or until fragrant. Add soy sauce, honey, vinegar,

mustard and brown sugar; stir and cook for 2 minutes or until sugar dissolves.

Remove from heat and set aside.

2. Place chicken wings in a big mixing bowl. Add ginger, salt and black pepper; using

your hand, mix until well blended.

3. Place potato starch in a shallow dish. Roll each wing in the powder; shake off

excess powder.

4. Heat oil in wok or a large frying pan. Add wings few at a time and cook for 8-10

minutes, turning a few times using a tong. Drain on paper towel lined plate.

5. Refry the wings, starting with the first batch (followed by second and then third

batch), for another 3-5 minutes or until golden brown and crispy. Drain on paper

towel lined plate.

6. Reheat the sauce; add the hot chicken wings. Mix well until wings are fully coated

with sauce. Transfer to a platter and sprinkle with sesame seeds.

Prep Time: 20 min

Cook Time: 1 hr

Servings: 4Crispy Korean Fried Wings


3 lbs chicken wings

1 teaspoon seasoning salt

¼ cup flour

¼ cup honey

¼ cup soy sauce

1 teaspoon garlic powder


1. Combine honey, soy sauce and garlic powder in a saucepan. Stir and let it boil.

Remove from heat and set aside.

2. Prepare chicken wings by removing tips and then cutting apart at joint. Season with

seasoning salt.

3. Roll each piece in flour and deep fry in heated oil until wings turn golden brown,

around 4 minutes on each side. Drain on paper towel.

4. In a large bowl, toss wings with the honey garlic sauce. Transfer to a serving plate.

Prep Time: 10 min

Cook Time: 25 min

Servings: 36 wingsHoney Garlic Chicken Wings


6-8 dried Chinese mushrooms

10 dried black fungus (optional)

1 (454 g) pkg. firm tofu, drained and cut into

strips

6 cups vegetable broth

1 (227 ml) can sliced bamboo shoots, rinsed,

drained and sliced into thinner strips

100g (3.5 oz) fresh enoki mushrooms, bottom

stems trimmed

1 medium carrot, peeled and finely julienned

3 tablespoons cornstarch

6 tablespoons water

3 tablespoons soy sauce

4 tablespoons rice vinegar, plus more if

necessary

¼ cup finely chopped green onions

2 tablespoons finely minced fresh ginger

1 teaspoon chili oil

1 ½ teaspoons sesame oil

½ teaspoon freshly ground white pepper

1 large egg, beaten (optional)

Prep Time: 30 min

Cook Time: 20 min

Servings: 6

1. Cover the dried mushrooms and fungus in hot water in separate bowls for about 30

minutes to soften.

2. Drain and remove the tough stems from the mushrooms: slice the caps into fine

matchstick-size shreds.

3. If using, drain the fungus and cut away the hard nibs: cut the fungus into fine

shreds.

4. In a large pot, bring the vegetable broth to a boil over high heat.

5. Add the tofu, shredded mushrooms, fungus, bamboo shoots, enoki mushrooms

and carrot.

6. In a small bowl, combine the cornstarch with the water and slowly mix into the

soup, stirring well.

7. When the soup returns to a boil and has slightly thickened, add soy sauce, rice

vinegar, green onions, ginger, chili oil, sesame oil and white pepper.

8. If the soup is not spicy enough, add more vinegar, chili oil and ginger, to taste.

9. If the soup is not thick enough, slowly add cornstarch mixture (1/4 cup cornstarch

dissolved in 1/4 cup water) to the soup until the right consistency has been

reached,

10. Remove from heat and if desired, add egg, slowly pouring in a thin stream, stirring

the soup in a circular motion.

Hot and Sour Soup


300 g soft tofu, cut into small cubes

100 g enoki mushroom, rinsed and ends cut

5 cups water

3 tablespoons hondashi granules

4 tablespoons miso (soybean paste)

1 stalk green onions, sliced

1. Bring water to a boil. Add hondashi; continue to boil until granules are dissolved.

2. Reduce heat. Add miso and stir to combine.

3. Add enoki and tofu. Cook for couple of minutes.

4. Sprinkle with green onions and serve.

Prep Time: 5 min

Cook Time: 10 min

Servings: 4

Miso Soup with Tofu and

Enoki Mushroom


Did you know?

Miso soup is a traditional Japanese soup made from

a stock consisting of miso paste.

1 lb boneless, skinless chicken thighs, cut into

bite sized pieces

1 ½ cup cornstarch

3 cups vegetable oil for frying + 1 teaspoon

olive oil for sautéing

Salt to taste

Marinade:

1 tablespoon soy sauce

1 tablespoon Chinese rice wine or dry sherry

1 egg white

Sauce:

1/3 cup orange juice

¼ cup chicken stock

1 tablespoon cider vinegar

1 ½ tablespoons soy sauce

1 teaspoon sesame oil

2 tablespoons brown sugar

1 teaspoon grated fresh orange zest

1 garlic clove, minced

1 teaspoon cornstarch, dissolved in 1

tablespoon water

1. In a large bowl, combine the 1 tablespoon soy sauce, rice wine and egg white. Add

the chicken pieces and stir to coat. Let stand for 10 minutes.

2. Prepare the sauce by combining the orange juice, stock, cider vinegar, soy sauce,

sesame oil, brown sugar and orange zest. Set aside.

3. Heat 1 teaspoon olive oil in a saucepan over medium heat and sauté the garlic for 1

minute. Add the sauce, bring to a boil, reduce the heat and let simmer for 5

minutes. Stir in the cornstarch and water mixture until the sauce thickens. Season

with salt. Remove from heat and set aside.

4. Spread the 1 ½ cups cornstarch in a large bowl. Toss the marinated chicken in the

cornstarch and shake off any excess before frying.

5. Heat the 3 cups oil in a wok or heavy-bottomed pot. Add 8-10 chicken pieces and

fry until golden, around 4-5 minutes. Remove cooked chicken and drain on a plate

lined with paper towels. Repeat with the rest of the chicken.

6. Reheat the orange sauce and stir in the fried chicken pieces. Mix until well coated.

Transfer to a plate and serve.

Prep Time: 15 min

Cook Time: 20 min

Servings: 3-4

Orange Chicken

7SALU-SALO Recipes | Asian TAKEOUT Cookbook | Chicken

Chicken:

2 lbs boneless chicken breasts

½ cup all-purpose flour

½ teaspoon salt

1/8 teaspoon pepper

2 eggs, beaten

Oil for frying

Glaze:

1/3 cup soy sauce

1/3 cup honey

1 tablespoon dry sherry

1 clove garlic, minced or pressed

1 teaspoon grated fresh ginger

2 tablespoons sesame seeds (optional)1. Cut chicken in 1-inch squares.

2. Combine flour, salt, and pepper. Dip chicken in eggs, then coat with seasoned

flour.

3. Pour ½ inch oil in a wide frying pan; place over medium-high heat.

4. When oil is hot, add chicken, half at a time. Cook, turning as needed, until chicken

is golden brown (around 6-8 minutes).

5. Meanwhile, heat soy sauce, honey, sherry, garlic and ginger in a small pan.

6. Lift chicken from oil. Drain briefly and dip in honey mixture, then place on a rack

set in a baking pan. When all chicken is cooked and dipped, sprinkle with sesame

seeds, if used.

7. Bake at 250°F for 20 minutes. Brush with glaze after 10 minutes.

Honeyed Chicken Teriyaki

Tip:

You can serve this as is or with the glaze as a dipping

sauce.

Prep Time: 15 min

Cook Time: 32 min

Servings: 4


4 boneless skinless chicken breasts, cut into

cubes


1 tablespoon sherry

½ -3/4 cup cornstarch

Oil for frying

1 tablespoon olive oil

2 cloves garlic, chopped

½ green bell pepper, diced

½ red bell pepper, diced

½ cup pineapple chunks

Sweet and Sour Sauce:

3 teaspoons soy sauce

6 tablespoons white vinegar

¼ cup sugar

8 tablespoons ketchup

2 tablespoons water

1 teaspoon Worcestershire sauce

1 teaspoon cornstarch

1. Marinate the chicken pieces in soy sauce and sherry for 30 minutes.

2. Dip each piece in cornstarch and fry over medium heat until golden brown. Drain

on paper towels.

3. In a bowl, mix ingredients for sauce. Set aside.

4. Heat 1 tablespoon olive oil in a skillet. Sauté garlic until light brown. Add peppers

and sauce mix. Bring to a boil then add chicken pieces and pineapples, stirring well

to lightly coat the chicken with the sauce.

5. Transfer to a plate and serve immediately.

Sweet and Sour Chicken

Prep Time: 40 min

Cook Time: 35 min

Servings: 4-5


1. Combine the water, soy sauce, brown sugar and mirin in large

ziploc bag and add the chicken thighs. Seal the bag and let the

chicken marinade in the fridge for at least an hour. Remove the

chicken pieces from the marinade and pat dry with paper towels.

2. Heat the oil in a non-stick frying pan over medium heat. Place

the chicken skin-side down in the pan and fry until golden

brown on one side, about 2 minutes.

3. Flip the chicken, then add 1 tablespoon of sake and quickly

cover the pan with a lid. Steam the chicken until it is just cooked

through, about 5 minutes.

4. Prepare the teriyaki sauce by mixing 2 tablespoons each of:

honey, mirin, sake, and soy sauce. Stir to combine.

5. Turn up the heat to high, and then add the teriyaki sauce. Let

this mixture boil, while flipping the chicken repeatedly to coat

evenly.

6. The chicken teriyaki is done when most of the liquid has

evaporated and the sauce forms a thick glaze around the

chicken. Slice and pour the remaining teriyaki sauce over the

chicken.

Prep Time: 1hr 10 min

Cook Time: 15 min

Servings: 4-5

4-6 skin-on chicken thighs, deboned

1 tbsp vegetable oil

1 tbsp sake

Marinade:

½ cup water

2 tbsp soy sauce

2 tbsp brown sugar

2 tbsp mirin

Teriyaki Sauce:

2 tbsp honey

2 tbsp mirin

2 tbsp sake

2 tbsp soy sauce

Chicken Teriyaki


Chicken:

1 lb chicken breast fillets, cut into strips

1 egg yolk, lightly beaten

1 tablespoon water

2 teaspoons soy sauce

2 teaspoons dry sherry

3 teaspoons cornstarch

Extra cornstarch for coating

2 cups oil for frying

Lemon Sauce:

½ cup fresh lemon juice

2 tablespoons water

2 tablespoons sugar


2 teaspoons cornstarch dissolved in 1

tablespoon water

Prep Time: 20 min

Cook Time: 30 min

Servings: 4Lemon Chicken

1. Combine egg, water, soy sauce, sherry and cornstarch in a small bowl, mix until

smooth. Pour mixture over chicken pieces and set aside for 10 minutes.

2. Roll each chicken piece in cornstarch and place in a single layer on a plate ready to

be fried.

3. Fry in hot oil until golden ( around 5 minutes). Drain and set aside.

4. To make the sauce, combine the lemon juice, water, sugar and sherry in a small

pan. Bring to a boil, add cornstarch mixture, stirring until the sauce thickens.

5. Pour over the chicken pieces. Serve with steamed rice and enjoy!


1 lb. skinless, boneless chicken thighs cut into

bite-sized pieces

½ cup flour

½ cup cornstarch

½ teaspoon baking powder

2 egg whites, beaten

½ plus 1/8 cup cold water

¾ cup honey

3 teaspoons sweet chili sauce

Oil for frying

Cornstarch/Flour Mix:

½ cup cornstarch

½ cup flour

1 teaspoon salt

¼ teaspoon pepper

1. Combine ingredients for cornstarch/flour mixture. Set aside.

2. Make a creamy batter of the flour, cornstarch, baking powder, beaten eggs and

cold water.

3. Dip the chicken pieces into the batter and then roll in cornstarch/flour mixture.

Fry in moderately hot oil until golden and crisp on the surface, around 5 minutes.

Drain briefly and transfer to a serving plate.

4. In another pan, melt the honey with the sweet chili sauce. Pour over the chicken

and serve immediately.

Prep Time: 10 min

Cook Time: 15 min

Servings: 4-6

Honey Chicken


¼ cup (60 mL) liquid honey

2 tbsp (30 mL) sesame seeds

2 tbsp (30 mL) sesame oil

2 tbsp (30 mL) sodium-reduced soy sauce

4 cloves garlic, minced

2 lb (907 g) chicken drumsticks (10 drumsticks)

1. Preheat oven to 400°F. Line baking sheet with parchment paper.

2. In large bowl, whisk together honey, sesame seeds, sesame oil,

soy sauce and garlic.

3. Pat drumsticks dry with paper towel. Add to the honey sauce

and stir to coat. Arrange on prepared baking sheet.

4. Bake in oven, turning occasionally, until juices run clear when

thickest part of chicken is pierced, about 25 minutes.

5. Serve and enjoy!

Prep Time: 5 min

Cook Time: 30 min

Servings: 5Sticky Honey Sesame Drumsticks


10 oz boneless, skinless chicken thighs, cut

into strips

14 oz (400g) dried Chinese style chow mein

noodles

8 dried shitake mushrooms

1 onion, thinly sliced

2 oz snow peas

½ green bell pepper, sliced into thin strips

1 medium carrot, julienned

1 cup fresh bean sprouts

1 tablespoon sesame oil

3 tablespoons vegetable oil

1 tablespoon oyster sauce

Marinade:

1 1/2 tablespoons soy sauce

1 tablespoon Chinese rice wine or dry sherry

Sauce:

1/2 cup chicken stock


1 ½ tablespoons oyster sauce

¼ teaspoon white pepper

1. Soak the shitake mushrooms in warm water for 15 to 20 minutes. Squeeze out the

excess water. Discard the stems and thinly slice the caps. Set aside.

2. In a small bowl, combine the ingredients for the marinade. Add the chicken pieces

and stir to coat. Cover with a plastic wrap and let stand at room temperature for 15

minutes.

3. Meanwhile, cook the noodles in boiling water just before al dente, around 2 minutes.

Drain the noodles, rinse under cold water and drain again thoroughly. Transfer to a

bowl and toss with the sesame oil.

4. Prepare the sauce by combining all the ingredients in a small bowl. Set aside.

5. Heat a wok or large skillet over medium high heat. Add 1 tablespoon vegetable oil and

swirl to coat the bottom. Add the chicken and stir fry until no longer pink, about 2

minutes. Add the onions, snow peas, bell pepper, carrots, bean sprouts, and

mushrooms. Cook for another 3 minutes, or until the vegetables are tender-crisp. Add

1 tablespoon oyster sauce and stir until well incorporated. Transfer to a plate and set

aside.

6. Using the same wok or skillet, add the remaining 2 tablespoons vegetable oil. Swirl to

coat the bottom of the pan. Add the noodles and stir-fry for a minute. Make a well in

the middle of the noodles and pour in the sauce. Return the chicken and vegetables to

the pan and stir until everything is well coated and heated through. Transfer to a plate

and serve.

Prep Time: 25 min

Cook Time: 20 min

Servings: 4-5

Chicken Chow Mein


Chicken:

1 lb boneless, skinless chicken thighs cut into

1-inch pieces

1 cup cornstarch

2 teaspoons sesame oil

2 tablespoons vegetable oil

6 small dried chilies or less depending on your

personal preference

1 tablespoon minced garlic

2 teaspoons minced ginger

2 green onions, cut into 1-inch lengths

2 cups vegetable oil for frying

Marinade:



2 egg whites

Sauce:

¼ cup chicken broth

1 tablespoon rice vinegar


1 tablespoon sugar

1 ½ teaspoons cornstarch dissolved in 1

tablespoon water

Prep Time: 15 min

Cook Time: 15 min

Servings: 2-4

1. Combine broth, rice vinegar, soy sauce and sugar in a bowl. Stir until sugar has

dissolved. Set aside.

2. Combine marinade ingredients in a bowl. Pour mixture over chicken pieces and set

aside for 10 minutes.

3. Roll each chicken piece in cornstarch and place in a single layer on a plate ready to

be fried. Fry in hot oil until golden (around 5 minutes). Drain and set aside.

4. Place a wok or skillet over medium high heat. Add vegetable oil and sesame oil,

swirling to coat sides. Add the chilies, garlic, ginger and green onions; stir-fry for 1

minute. Add the sauce and cook, stirring for 1 minute. Add cornstarch solution and

cook, stirring until sauce thickens.

5. Return the chicken to the wok and stir until chicken pieces has been coated with

sauce. Serve with steamed rice.

General Tso’s Chicken


2 oz (58g) dried bean vermicelli noodles

½ English cucumber, peeled and halved

lengthwise

4 oz (114g) peeled jicama root

12 (8-inch) round rice paper wrapper

½ cup shredded carrot

1 ½ cups of shredded rotisserie chicken meat

Cilantro leaves, thoroughly rinsed and dried

Peanut Dipping Sauce:

¼ cup crunchy peanut butter

3 tbsp hot water

2 tbsp cider vinegar

1 tbsp soy sauce

2 tsp brown sugar

Hot sauce to taste

1. Prepare the dipping sauce by combining all ingredients and whisk until smooth. Set

aside.

2. Place the noodles in a bowl and cover with hot water. Soak for 5 minutes, or until

softened. Drain well in a mesh strainer and set aside.

3. Use a spoon to scrape out and discard the seeds from the cucumber halves. Cut

each piece into thin strips. Set aside.

4. Cut the jicama into thin slices, and then cut into thin matchsticks. Set aside.

5. Fill a large bowl (larger than the rice wrappers) with warm water. Soak one wrapper

in the water until just barely softened, about 10 seconds. Carefully remove the rice

wrapper from the water and lay flat on the counter.

6. Place a bundle of noodles along one edge of the wrapper.

7. Top the noodles with a bit each of cucumber, jicama, carrots and chicken, then top

with couple of cilantro leaves.

8. Roll the wrapper, starting with the filling side, folding the ends over the fillings as

you roll to form a tight cylinder.

9. Repeat with the rest of the remaining wrappers and filling. Serve with the dipping

sauce.

Did you know?

Jicama is a root vegetable that resembles a turnip.

This sweet and juicy vegetable can be used in salads

and rolls.

Prep Time: 30 min

Servings: 12 rollsChicken Jicama Salad Roll


1½ lbs sirloin steak

1 tsp salt

½ tsp freshly ground pepper

¼ cup cornstarch



1 small red bell pepper, sliced into

thin strips

½ cup honey

1 tbsp soy sauce

1. Slice sirloin steak into thin, narrow strips. In a medium bowl,

combine salt, pepper and cornstarch. Add beef strips and toss

to combine.

2. Heat oil in a wok or frying pan over medium high heat. Fry

coated beef strips, in batches until crispy and golden brown.

Transfer to a plate lined with paper towels. Set aside.

3. Pour off all but 1 tablespoon oil from pan. Lower heat to

medium-low; add garlic and cook for a few seconds. Add bell

pepper and stir-fry for another minute.

4. Add honey and soy sauce and stir to mix. Add the browned

beef strips and stir to coat.

Prep Time: 20 min

Cook Time: 25 min

Servings: 4Crispy Beef With Honey and Pepper

17SALU-SALO Recipes | Asian TAKEOUT Cookbook | Beef

1. Soak the shitake mushrooms in hot water for 20 minutes.

Squeeze out the excess water. Discard the stems and thinly slice

the caps. Set aside.

2. In a medium size stockpot, bring water to a boil. Add Hondashi,

soy sauce, mirin, sake and salt; continue to boil until granules are

dissolved.

3. Add bok choy, mushrooms and noodles. Cook for 4-5 minutes

or until noodles are tender. Add beef and cook for another

minute.

4. Transfer to a soup bowl and garnish with chopped onions.

Prep Time: 20 min

Cook Time: 20 min

Servings: 4-6

8 dried shitake mushrooms

8 cups water

5 tsp Hondashi

4 tbsp soy sauce

2 tbsp mirin

1 tsp sake

½ tsp salt

9 oz bok choy, rinsed and

chopped

1 ½ lb packaged fresh udon

noodles

1 lb shabu shabu style beef e.g.

beef blade chuck roll

Chopped green onions

Beef Udon


1. In a small bowl, whisk together soy sauce, mirin and yakisoba

sauce. Set aside.

2. In a separate bowl, mix beef with 1 tbsp of the sauce. Set aside.

3. In a medium pot, cook udon in boiling water for 2-3 minutes.

Rinse with cold water and drain. Set aside.

4. In a large frying pan or wok, add 2 tbsp oil and heat on medium

high heat. Add beef and stir-fry briefly until no longer pink.

Using a tong, transfer beef to a plate, discarding accumulated

juices.

5. Wipe pan clean with paper towels. Add remaining 2 tbsp oil in

now empty pan. Add red bell pepper, broccoli and bok choy.

Sauté for 3-5 minutes or until vegetables are crisp tender. Add

cooked beef, noodles and sauce. Gently stir until well combined.

Sprinkle with green onions.

Prep Time: 20 min

Cook Time: 15 min

Servings: 4-6

2 tbsp soy sauce

2 tbsp mirin

2 tbsp yakisoba sauce (found in

Asian grocery stores)

1 lb thinly sliced beef (beef used

for shabu shabu or sukiyaki)

3 (200 g) package fresh udon

noodle

4 tbsp olive oil, divided

1 red bell pepper, seeded and

cubed

2 cups partially cooked broccoli

florets

3 bok choy, chopped

Chopped green onions

Beef Yaki Udon


2 lbs cod, tilapia, halibut or any other whitefish,

cut into 1-inch chunks

1 large red bell pepper, cut into 1-inch chunks

1 large onion, cut into 1-inch chunks

1 large tomato, cut into 1-inch chunks

1 (398ml/14 oz) can pineapple chunks, drained

2 tbsp cornstarch


Breading:

¼ cup cornstarch

2 cups flour


4 tsp baking powder

1 tsp seasoning salt

1 pinch cayenne pepper

2 cups water

Sweet and Sour Sauce:

⅓ cup vinegar

⅓ cup sugar

½ tsp salt

¼ cup orange juice

¼ cup pineapple juice

¼ cup ketchup

Prep Time: 20 min

Cook Time: 40 min

Servings: 4-6

1. In a large bowl, toss fish with ¼ cup cornstarch.

2. In another bowl, whisk together flour, 6 tbsp oil, baking powder, seasoning

salt and cayenne pepper. Slowly add 2 cups of water, whisking until the batter

has become smooth. Pour batter over the coated fish pieces and stir to coat.

3. Fry coated fish pieces in hot oil in batches for 4 minutes or until golden

brown. Drain on paper towels.

4. In a bowl, mix ingredients for the sauce. Set aside.

5. In a wok or skillet, heat 1 tablespoon oil. Stir-fry red pepper and onions for 3

minutes. Add sauce mix. Bring to a boil and simmer for 10 minutes. Mix 2

tbsp of cornstarch in ⅛ cup of water, pour into the sauce and stir until the

sauce has thickened. Add fish pieces, tomatoes and pineapple chunks to the

sauce; stirring well to coat the fish with the sauce.

6. Transfer to a plate and serve with steamed rice.

Sweet and Sour Fish

20SALU-SALO Recipes | Asian TAKEOUT Cookbook | Seafood

1. Combine all sauce ingredients in a heatproof bowl. Set aside.

2. Put egg, cornstarch and about 2 tablespoons of water into a bowl and

mix to make a batter.

3. Heat oil in a wok or skillet set over high heat. Dip each prawn into the

batter, and fry in the hot oil until golden (it’s best to do this in batches).

Drain on absorbent kitchen paper. Transfer to a serving plate.

4. Heat a small wok or pan over a high heat. Add the peppercorns and

toast for 1 minute, then crush using a pestle and mortar.

5. Add 1 tbsp oil to the pan. As soon as the oil starts to smoke, add the

Sichuan peppercorns, garlic, ginger and chilies, stir fry for a few

seconds.

6. Whisk sauce mixture to reconstitute, then add to the pan and bring to a

boil, stirring constantly. Stir in the lime juice, green onions and

coriander and remove from the heat and pour over the prawns. Serve

with rice.

Prep Time: 20 min

Cook Time: 15 min

Servings: 4Sichuan Sweet and Sour Prawn

1 medium egg, beaten

½ cup cornstarch

Vegetable oil for deep frying, plus 1

tablespoon

1 lb tiger prawns or large shrimps, head

and shell off, tail on, and deveined

1 tbsp Sichuan peppercorns

5 cloves garlic, finely chopped

1 tbsp grated ginger

2 medium red chillies, deseeded and

finely chopped

1 tbsp lime juice

2 green onions, chopped at an angle into

1-inch pieces

1 small handful of fresh coriander, finely

chopped

Sauce:

2 tsp cornstarch

5 tbsp ketchup

1 tbsp brown sugar

1 tbsp soy sauce

¾ cup hot water


1. Rinse scallops in cold water, drain thoroughly and pat dry with

paper towels. Toss scallops with cornstarch, salt and white

pepper in a bowl. Set aside.

2. Heat 2 tbsp oil in a wok or 12-inch non- stick skillet over

medium high heat. Add scallops and sear until lightly brown.

Remove scallops from heat and set aside.

3. Wipe wok with paper towels and then add and heat 2 tbsp oil.

Add egg whites and stir-fry until medium cooked. Transfer to a

plate.

4. Add remaining 2 tbsp oil to the skillet. Add green onions; stir-

fry for few seconds. Add rice and toss for 2 minutes, breaking

up any clumps. Add shredded lettuce, scallops and egg whites;

stir until well combined. Season with salt to taste and drizzle

with sesame oil.

5. Transfer to a serving plate and serve.

Prep Time: 10 min

Cook Time: 15 min

Servings: 3-4

1 lb scallops

½ tsp cornstarch

¼ tsp salt

¼ tsp white pepper


4 egg whites, lightly beaten with a

pinch of salt

2 green onions, sliced thinly

5 cups cold cooked rice

2 cups shredded lettuce

Salt to taste

Sesame oil for drizzling

Scallop Fried Rice


14 oz firm tofu, cut into 1-inch cubes

½ cup cornstarch

½ cup vegetable oil

1½ lbs mixed vegetables (broccoli, snow peas,

red bell pepper, mushroom or any of your

favorite veggie), cut into bite-sized pieces

Sauce:

¼ cup honey

3 tbsp soy sauce

1 tbsp or more of Asian chili-garlic sauce

1 tbsp grated fresh ginger

1 tsp cornstarch

1. Place tofu on paper towel-lined plate and let drain for 15 minutes. In a bowl, whisk

together ingredients for sauce. Set aside.

2. Spread ½ cup cornstarch in shallow dish. Pat tofu dry with additional paper towels

and dredge in cornstarch, shaking off excess.

3. Heat oil in 12-inch non-stick skillet over medium heat. Cook tofu, turning

occasionally, until golden brown and crisp, 6 to 8 minutes. Transfer to a plate lined

with paper towels.

4. Pour off all but 1 tablespoon oil from skillet. Add mixed vegetables and cook until

softened, about 5 minutes. Add tofu, then stir in honey mixture and cook until

slightly thickened, 1 to 2 minutes.

Prep Time: 15 min

Cook Time: 20 min

Servings: 4

Vegetable Stir Fry With Sweet

and Spicy Tofu

23SALU-SALO Recipes | Asian TAKEOUT Cookbook | Vegetarian

1. Prepare the eggplants by cutting in half lengthwise and then

cutting each half into 2-inch pieces.

2. Heat vegetable oil on wok or non-stick frying pan. Fry

eggplants, a few pieces at a time, starting with the side with skin

for 2 minutes. Then fry the other side for 2-3 minutes or until

brown and soft (not too soft). Drain on paper towels. Set aside.

3. Add 2 teaspoons olive oil in now empty pan. Add garlic and

cook for 20 seconds. Add the fried eggplants, oyster sauce and

basil leaves. Gently stir for few seconds until flavors combine.

Transfer to a plate.

4. Serve with steamed rice and enjoy!

Prep Time: 10 min

Cook Time: 25 min

Servings: 3-4

2 lbs Chinese eggplants (4 large ones), ends trimmed

½ cup vegetable oil for frying

2 tsp olive oil

3 cloves garlic, chopped

3 tbsp oyster sauce

8-10 fresh basil leaves

Fried Eggplant With Basil


1. Prepare gai lan by trimming the hard end of the stems and

rinsing thoroughly. Set aside.

2. Combine water and salt in a pan and bring to a boil over

medium high heat. Add gai lan and minced garlic. Lower heat to

medium, cover and cook until most liquid has evaporated and

stem is tender when pierced with a fork, around 4-5 minutes.

Transfer to a serving plate.

Prep Time: 5 min

Cook Time: 10 min

Servings: 4

½ cup water

1 tsp salt

1 lb gai lan


Gai Lan With Minced Garlic


Did you know?

Gai Lan (also known as Kai-lan) is known as Chinese

broccoli or Chinese kale.

2 (350 grams) firm tofu block, drained, pat

dry with paper towels and sliced into cubes

¾ cup flour, seasoned with 1 teaspoon salt

and ¼ teaspoon black pepper

2 eggs, lightly beaten with 2 tablespoons milk

or water

1½ cups Japanese breadcrumbs plus more if

needed

oil for deep-frying

Mushroom Sauce:

3 tbsp sake

3 tbsp mirin

1½ tbsp light soy sauce

3 tbsp brown sugar

2 tbsp butter


1 small onion, chopped

2 cloves garlic, minced or grated

2 cups chopped fresh mushrooms (shiitake,

button, or oyster)

Salt and pepper to taste

1. Coat tofu squares with seasoned flour, dip in egg, and then coat with breadcrumbs

by gently pressing the tofu for the crumbs to adhere. Deep-fry in hot oil just until

golden brown, about 1 to 2 minutes. Drain on paper towels.

2. Make the mushroom sauce by combining sake, mirin, soy sauce, and brown sugar

in a small bowl. Set aside.

3. In a frying pan or wok, melt the butter and heat the oil. Sauté the onions until

translucent. Add garlic and cook until fragrant. Over high heat, add mushrooms

and cook until tender, about 2 to 3 minutes. Add the soy sauce mixture and mix

well. Season with salt and pepper. Mix well.

4. Arrange tofu squares on a serving dish. Pour mushroom sauce on top. Serve

immediately.

Prep Time: 25 min

Cook Time: 20 min

Servings: 4

Crunchy Tofu With Mushroom Sauce


Date post:	02-Feb-2021
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