Authentic Asian Dish?

Question

i was just wondering if this was an authentic asian dish because i have to make one for school. http://www.cooks.com/rec/doc/0,1839,159171-253196,00.html

Answer 1

Pretty close except for the chicken broth and celery.  Actually, you can put almost anything handy in sweet and sour chicken.  You can also make sweet and sour shrimp, pork, etc.

Answer 2

it depends...do you kno about a filipino dish called "pancit"......reply if u dont

Answer 3

Really try to get hold of rice vinegar and brown sugar to make the most realistic sauce. Apart from that the recipe looks pretty good.

A link to some alternatives if you're interested

http://chinesefood.about.com/library/blc...

Answer 4

Grilled Coconut Wings with Thai Peanut Dipping Sauce Recipe courtesy Christopher B. O'Hara, Wing It!: Delectable Recipes for Everyone's Favorite Bar Snack, Clarkson Potter, 2004  

Show:  Sara's Secrets

Episode:  Wing It!  



The secret to making authentic Thai wings is the overnight galangal and chile marinade. Used in Thai cooking, galangal is similar to ginger, and the key spice in many Thai coconut milk-based soups. Here, galangal is combined with turmeric (another close cousin to ginger), coconut milk, garlic and hot chiles to create wings that have that authentic, spicy Thai flavor. Cool them off with a classic Thai peanut dipping sauce. Galangal can be difficult to find, but don't worry. Simply substitute 1/2 teaspoon of freshly grated ginger for the ground galangal, and your guests will never know.

Marinade:

2 cups coconut milk

1 medium onion, coarsely chopped

2 tablespoons crushed garlic

2 teaspoons ground turmeric

2 teaspoons red pepper flakes

1 teaspoon ground galangal (or 1/2 teaspoon freshly grated ginger)

1 tablespoon kosher salt

20 chicken wings, jointed

Thai Peanut Sauce, recipe follows

To make the marinade: using a food processor, grind the ingredients into a paste the consistency of thin yogurt. Reserve small amount for basting and transfer the remaining marinade to a glass bowl. Add the cleaned and trimmed chicken wings. Toss liberally, cover with plastic wrap, and marinate in the refrigerator overnight.

To grill the wings, shake off the excess marinade and grill the wings over medium heat for approximately 5 minutes per side, or until crispy. Brush them frequently with the reserved marinade, and be careful not to burn the wing tips. The wings should have a crispy texture with a deep mahogany color when done.

Serve with the Thai Peanut Sauce.

Thai Peanut Sauce:

1/2 cup unsalted roasted peanuts

1 tablespoon peanut oil, plus more to taste

2 fresh Thai chiles or other small chiles

1 1/2-inch-thick slice fresh ginger

4 garlic cloves

1/3 cup canned unsweetened coconut milk

2 teaspoons low-sodium soy sauce

4 teaspoons fish sauce

1 teaspoon granulated sugar

1 tablespoon fresh lime juice

Pinch salt (add to taste, as fish sauce can be very salty)

1/2 cup finely minced cilantro leaves and stems

To make the peanut sauce, add the peanuts along with the peanut oil to a food processor. Blend, on high, until the peanuts form a rough paste. Add the rest of the ingredients except for the cilantro; blend until smooth. Stir in the cilantro and thin with peanut oil to taste.

Asian-Marinated Cocktail Drummettes Recipe courtesy Emeril Lagasse, 2005  

Show:  Emeril Live

Episode:  Luscious Legs  



1 cup light soy sauce

1/2 cup mirin

6 tablespoons sugar

4 tablespoons plus 1 teaspoon peanut oil

1 teaspoon sesame oil

2 tablespoons minced garlic

2 tablespoons minced ginger

2 tablespoons minced green onion bottoms

3 pounds chicken drummettes

1/2 teaspoon crushed red pepper

2 tablespoons chopped fresh cilantro leaves

.

Place the soy sauce, mirin, 4 tablespoons of the sugar, 4 tablespoons of the peanut oil, sesame oil, garlic, ginger, and green onions in a blender and process on low for 1 minute, or until smooth. Transfer half of the marinade to a large resealable plastic food storage bag, add the drummettes, and seal the bag. Turn the bag so that the drummettes are well coated, and refrigerate for at least 3 hours and up to overnight, turning occasionally.

Preheat the oven to 425 degrees F.

Drain the drummettes and discard the marinade. Line a large baking sheet with aluminum foil and lightly oil the foil using the remaining teaspoon of oil. Place the drummettes on the baking sheet and bake until browned around the edges and cooked through, about 20 minutes. When the drummettes are done, remove them from the oven and transfer the baking sheet to a cooling rack while you prepare the glaze.

Place the remaining marinade in a medium saucepan and add the remaining 2 tablespoons of sugar and the crushed red pepper. Bring to a boil over high heat and cook until thickened enough to coat the back of a spoon, 4 to 5 minutes. Transfer the glaze to a heatproof bowl, add the hot chicken drummettes, and toss until the drummettes are thoroughly coated. Transfer to a serving platter, garnish with the cilantro, and serve

Answer 5

i live in asia.. so anything authentically asian is anything Indian, Chinese or Thai