Cooking Asian food HELP!!!?

Question

I'm in 9th grade and I'm taking a cooking class and we have to cook something from our culture.

what asian food can i cook? what's easy?

Answer 1

Rice paper rolls are very easy, with vegetables and noodles inside and a dipping sauce?

Answer 2

Chicken breast with a bag of frozen Oriental veggies. Or chicken breast, pineapple chunks with sweet & sour sauce.  Serve over rice or crunchy noodles. Egg drop soup is just chicken broth with just a egg stirred in.

Answer 3

I just presented on japan not a week ago in my cooking class and i am also 1/4 japanese.     At Meijers in the oriental food section they have tempura batter you pick that up and the directions are right on the back and it couldn't any easier.

Answer 4

Chow Mein.  Its basically a beef or chicken stir fry with vegetables and noodles.

Fry choice of meat (sliced).

Remove from pan.

In oil, fry onion, mushrooms, celery, red or green peppers, baby marrows, garlic & ginger crushed.

Vegetables must not be cooked through.  Must be crunchy!

Add salt, pepper, can add chilli.

Boil noodles.  Once boiled.  Drain.  Add noodles to the above with a bit of soya sauce - heat through.  Lastly add fresh coriander.

Its quick, easy and very, very tasty.

Enjoy!

Answer 5

cook some noodles...put some frozen veggies in it....serve it with some hot and soy sauce....simple..

Answer 6

how much ready prepared ingredients can you use?  If you can bring in some ready made mixes, I'd suggest a Thai Green or Red curry and just add prawns or chicken plus some veggies.

If you have to make it from scratch, I'd suggest a stir fry as they're quick and easy to make (most of the work is done during the preparation).  Things like beansprouts, mange tout, red or green peppers, onion, garlic, mushrooms would make a good veggie stir fry.  If you wanted non-veggie, just add chicken breast or prawns.

You can marinate the meat in a little sauce you make up yourself if you like.  I usually use about quarter of a cup of rice wine or cooking sherry, the same of soy sauce and a spoonful of sesame oil.  Some people also add a teaspoon of cornstarch to the mix.  Then you just put it in the fridge for half an hour or so.

when you make the stir fry, do the onions first, followed by the meat and then add things in order of cooking times.  Garlic, peppers, mange tout etc with the beansprouts last.  

Either have noodles on standby or rice and a few sprigs of corriander or something would make it look nice for presentation.

You can google for loads of recipes, but remember to do your preparation before even starting to cook as once you start to cook, it's very quick and you have to keep stirring, so you don't have time to cut and chop once you're cooking.

I hope it goes well, whatever you make.

Answer 7

Try a stir-fry (veg/non-veg), with bell peppers, chopped garlic, grated ginger, chopped red onions, mushrooms (shittake's best...but others would do), baby corn, chicken and shrimp.....add soy sauce, fish sauce and a little bit of honey apart from salt and pepper and you're done. You can serve it with flat egg-noodles or glass noodles or just plain wheat noodles.

Dumpling are also really easy. Just make a round flour wrap and make the stuffing out of tofu, chicken or shrimp and soy and oyster sauce...and steam 'em (frying is also fine).

you could try making some really basic sushi with nori, sticky rice, wasabi, tuna or shrimp...etc.

Answer 8

Qwik & Easy Pineapple Fried Rice

Prep Time: 5 minutes

Cook Time: 7 minutes

Ingredients:

    * 1 cup small cooked shrimp

    * 8 rings canned pineapple, drained

    * 1/2 carrot

    * 1 red bell pepper

    * 1/2 yellow onion, chopped

    * 1 green onion, white and green sections

    * 1 – 2 tablespoons canned hot Japaleno peppers, such as Scarpone’s, or to taste

    * 2 tablespoons oil for stir-frying, or as needed

    * 1 teaspoon minced garlic

    * 1 teaspoon minced ginger

    * 2 cups cold cooked rice, scented jasmine or basmati if possible

    * 1 to 2 tablespoons light soy sauce

    * 1 teaspoon curry powder, or to taste (Indian curry powders, such as Madras, are good)

    * Sugar, to taste

    * Garnish as desired (see the recipe directions for suggestions)

Preparation:

Cut the shrimp in half if desired. Cut the pineapple rings into wedges.

Wash and grate the carrot. Wash the bell pepper, remove the seeds and cut into bite-sized chunks. Peel and chop the onion. Wash and finely chop the green onion. Chop the Jalapeno pepper.

Heat a wok or frying pan over medium to medium-heat. Add the oil, rotating the pan so that it coats the bottom and sides.

When the oil is hot, add the garlic, ginger and chopped Jalapenos. Stir-fry for 30 seconds, then add the onion. Stir-fry for 1 minute, then add the red bell pepper and the grated carrot. Add the pineapple and the shrimp. Stir-fry briefly.

Add the rice, and cook for about 2 minutes, continually stirring and tossing until it becomes shiny. Stir in the soy sauce.

Stir in the curry powder and sugar. Taste and adjust the seasoning if desired. Stir in the green onion or use as a garnish. Serve hot.

Garnish Suggestions: toasted coconut, crushed peanuts, and/or fresh mint sprigs or cilantro.