Asians what are some typical recipes that you make at home that are not served in a restraunt ?

Question

Please list how to make it .

Answer 1

this is my favorite - acorn squash in coconut milk.

you'll need:

6 to 7 cloves of garlic (crushed)

1 can coconut milk

1/4 large red onion (chopped)

4 or 5 medium shrimps - shelled

1/2 acorn squash

salt

cut acorn squash in cubes, leave the skin on.

boil garlic and onion in coconut milk (1 or 2 min)

add acorn squash cubes (boil until tender)

add salt (according to taste)

add shrimps (allow to cook before serving)

this serves one.  very good with rice :-)

this is a filipino dish.

Answer 2

Steamed Egg Custard with Soy Sauce!

4 - 6 eggs, depending on the number of people you're serving

A can of chicken stock or broth

Soy Sauce

1) Bring a very large pan to a boil.

2) Beat the eggs in a deep plate and add the chicken stock/broth at the same time

3) When the water is boiling, place the egg mixture on a rack above the water (You want to keep the mixture in the plate away from the boiling water).

4) About 10 to 15 minutes, shut off the heat and carefully take the plate to cool down..

5) Add a tablespoon or so of soy sauce on top, and serve with rice and other dishes!

PS: This is a Chinese dish that my mom taught me! :D

Answer 3

This is a delicious dish that's rarely seen on a restaurant menu, it's homestyle comfort food.

Eggplant & Rice (Vangi Bhat)

Ingredients:

2 cups of Basmati rice

2 Japanese eggplants (these are a firm variety that will stand up well to the cooking)

2 tsp cumin seeds

2 tsp coriander seeds

2-3 dried red chilies

½ cup desiccated coconut flakes (unsweetened)

1 tsp garam masala (use kala or goda masala if available)

1 tsp black mustard seeds

6-8 fresh curry leaves

pinch of asafetida

1 Bay leaf

salt, to taste

10-12 toasted, unsalted cashews (large pieces)

2 tbsp yogurt

freshly chopped cilantro leaves for garnish

freshly grated coconut as a garnish (optional)

2-3 tbsp oil (vegetable or canola)

METHOD:

Wash and drain the rice thoroughly at least 1 hour prior to use.

In a small dry skillet on medium low heat, toast the cumin seeds, coriander seeds, dried red chilies and desiccated coconut. Stir fry until fragrant and lightly toasted. Be careful not to burn the spices. Remove quickly from the heat and add the garam masala. Let cool and using a spice grinder (or clean coffee grinder) grind the spices into a fine powder.

Just before needed, trim and cut the eggplant into even pieces (1 inch in size).

In a large deep skillet or soup pot on medium high heat, add the oil. When hot, add the black mustard seeds, asafetida and the fresh curry leaves. Next, add the rice and stir until well coated with the fragrant oil (about 2-3 minutes). Add the cashews, bay leaf, salt and the freshly ground spice mixture. Mix well to combine and add the eggplant pieces. Add 4 cups of water and bring to a good boil, cover and reduce the heat. Let simmer until done (around 10-12 minutes). Halfway through the cooking process, add the yogurt and carefully stir through the rice and eggplant mixture. The rice should be thoroughly cooked and the eggplant should be soft and tender. Garnish with freshly chopped cilantro and freshly grated coconut. Serve hot with papad and yogurt on the side.