I need a asian recipe

Question

could someone give me a recipe from china, japan, vietnam, nepal, india. plz by only using fridge or oven. and it has to be easy for 10 - 13 year old. this is for a project so plzzzzzz help!

Answer 1

can you warm up ramen noodles?

just take some frozen mixed vegetables.. throw in the boiling water along with the noodles.. then after 3 min, drain everything, saving 1/2 cup of boiling water.. return to pan... add seasoning packets.. and add 1 whisked up egg  and stir till egg cooks (only about 2 min more). then pour into bowl and you have chinese noodles with eggs and vegies.. my son (7yrs old) can make this...  

Answer 2

try to look for asian instant noodles. if that could count...

Answer 3

"p.ss no noddles everything i find is noddles why?"

Because Asians eat noodles with their noodles!  (and may I say the Thai's do it quite WELL!)

CHINA:

Moo Goo Gai Pan

Marinade:

       1 tb   Ginger, finely grated

   1 1/2 ts Sesame oil

       1 ts   White wine

     1/2 ts  Sugar

     1/4 ts  Salt

   1 1/2 ts Oyster sauce

     1/2 ts   Light soy sauce

       1 ts   Cornstarch

                 Pinch freshly ground white pepper

     1/2 lb  Chicken b*****s, strips

Sauce:

     1/2 ts Sugar

       2 ts  Oyster sauce

       1 ts  Light soy sauce

     1/2 ts Sesame oil

       2 ts  Cornstarch

       1 pn  White pepper

       5 tb   Chicken stock

   3 1/2 tb Peanut oil

       1 tb  Ginger, minced

     1/4 ts Salt

     1/4 lb  Mushrooms, sliced

       6 oz  Snow peas, sliced

     1/4 c   Bamboo shoots, sliced

       4       Water chestnuts, sliced

       1       Clove garlic, minced

       1 tb  White wine

1. MAKE THE MARINADE:  Place the grated ginger in a small strainer set over a medium bowl.  Press hard with the back of a spoon to extract 1 teaspoon of juice; discard the ginger pulp. Stir in the remaining marinade ingredients.  Add the chicken and toss to coat well. Cover and set aside to marinate for 30 minutes.

2. MAKE THE SAUCE: In a large bowl, combine all the sauce ingredients and reserve.

3. Heat a wok over high heat for 30 seconds.  Add 2 tablespoons of the peanut oil and turn the wok to coat with oil. When a wisp of white smoke appears, add the ginger and salt. Stir, using a large metal spatula, for 10 seconds. Add the mushrooms and stir fry for 10 seconds. Add the snow peas, bamboo shoots and water chestnuts; sprinkle with a little water and stir fry for 2 minutes. Transfer the vegetables to a bowl and set aside. Wipe out the wok with paper towels.

4. Heat the wok over high heat for 20 seconds and add the remaining 1 1/2 tablespoons peanut oil. Turn the wok to coat with oil. When a wisp of white smoke appears, add the garlic. When it begins to brown, add the chicken with the marinade. Spread the chicken out in a single layer and cook undisturbed for 2 minutes. Turn the chicken pieces over and cook for 1 more minute. Drizzle the wine down the inside rim of the wok and stir it into the chicken.  Continue to cook until the chicken is cooked through, about 1 minute longer.

5. Add the reserved vegetables and stir fry for 2 minutes. Make a well in the center of the mixture.Stir the sauce to combine and pour it into the well. Mix all the ingredients together, bring the sauce to a boil and cook until thickened, about 30 seconds.Transfer to a warm platter and serve immediately.

JAPAN:  

Shrimp and Cucumber Salad Recipe - Japanese Recipe

1 cucumber

1/4 pound shrimp

1/3 cup vinegar

2 tbsps sugar

1 tsp sake

Preparation:

Cut cucumber into thin round slices. Pour boiled water over shrimp in a strainer. Mix vinegar, sugar, and sake in a bowl. Add cucumber slices and shrimp in the bowl and mix well.

Peanut Cookies

Ethnicity: Vietnamese

2 mashed hard - boiled egg yolks

8 ounces sifted wheat flour

7 ounces powdered sugar

1/2 cup melted lard (pork fat, it cannot be substituted or taste will be different)

1 teaspoon baking soda

1/3 cup peeled and lightly toasted peanuts

Combine sugar and add hard - boiled egg yolks. Blend in melted lard gradually to make a soft dough. Remove dough with a tablespoon to make small balls (40 to 45) and flatten into cakes, decorating the center with one peanut. Place on a greased cooked sheet 1/2 inch apart as the cookies will spread while baking. Bake in medium oven 350F until golden (about 45 min)

Gorkhali Lamb

(Nepali Spicy Grilled Lamb Sauteed in Chili Sauce)

2 lbs. Lamb chops

3 dry whole red peppers

2 bay leaves

1 teaspoon fenugreek seeds

1 teaspoon garlic, minced

1 teaspoon ginger, finely grated

5 fresh red chilies, julienned

1 cup onions, finely chopped

1 cup tomatoes, chopped

1 cup red bell pepper, chopped

1 teaspoon cracked black pepper

1 teaspoon cumin powder

1 teaspoon coriander powder

1/2 teaspoon turmeric

Salt to taste

2 tablespoons mustard oil

1 cup lamb broth

1/2 cup green onion, cut in 1-in length for garnish

Marinade:

1 cup chopped roasted tomatoes

1 cup roasted red bell pepper

1 tablespoon lemon juice

1 cup onions, roughly chopped

1 teaspoon cumin seeds

1 teaspoon pepper corn

1 teaspoon timur (szechwan pepper)

1/2 cup celery, chopped

2 tablespoons musturd oil

2 tablespoons soy sauce

Directions

In a blender combine all the marinating ingredients to form smooth paste. Pour the marinating paste over the lamb chops in a large bowl. Mix well, cover, and let marinate for at least six hours. Grill the marinated lamb chops on a charcoal grill, occasionally turning until cooked through, about 5-7 min. Cut grilled lamb into 1-in cubes.

In a sauce pan heat 2 tablespoons of musturd oil. Fry fenugreek, bay leaves, and dry whole red peppers till dark. Add turmeric and stir for 15 sec. Add onions, sautee in medium heat till brown. Add garlic, ginger, red chilies, cumin, coriander, black pepper, and salt to the onion mixture. Fry for 30 sec, and add tomatoes and lamb broth. Lower the heat and let the tomato-onion mixture simmer for 10 min till it thickens. Transfer grilled lamb cubes to the sauce, stir well. Cook for another 10 min to evaporate excess liquid so that the meat pieces are coated with the sauce. Adjust seasoning with salt and pepper. Garnish with green onions. Serve with rice, or roti.

Indian Relish

"Spread cream cheese on your favorite crackers and top with this zesty relish. Red bell peppers and sweet onion are simmered in white wine vinegar and red pepper flakes."



2 red bell peppers, chopped

1 sweet onion, peeled and chopped

1 cup white wine vinegar

1 cup white sugar

1 tablespoon crushed red pepper flakes

Add to Recipe Box

In a medium saucepan over medium heat, mix together red bell peppers, onion, white wine vinegar, sugar and crushed red pepper flakes. Bring to a boil, then reduce heat to simmer. Stirring occasionally, cook 30 minutes, or until thickened. Refrigerate 4 hours or overnight before serving.

Answer 4

http://allrecipes.com/Recipes/World-Cuis...

you look here there are really good ones;)

Good luck