Asian Takeout Cookbook

Asian Takeout Cookbook Liza Agbanlog Creator of Salu Salo Recipes Blog easy Chinese, Japanese and Korean takeout copy cat dishes Table of Contents Appetizers Chicken Pot Stickers 1 Steamed Pork and Shrimp Dumplings (Sio Mai) 2 Crispy Korean Fried Wings 3 Honey Garlic Chicken Wings 4 Hot and Sour Soup 5 Miso Soup with Tofu and Enoki Mushroom 6 Chicken Orange Chicken 7 Honeyed Chicken Teriyaki 8 Sweet and Sour Chicken 9 Chicken Teriyaki 10 Lemon Chicken 11 Honey Chicken 12 Sticky Honey Sesame Drumsticks 13 Chicken Chow Mein 14 General Tso’s Chicken 15 Chicken Jicama Salad Roll 16 BEEF Crispy Beef With Honey and Pepper 17 Beef Udon 18 Beef Yaki Udon 19 Seafood Sweet and Sour Fish 20 Sichuan Sweet and Sour Prawn 21 Scallop Fried Rice 22 Vegetarian Vegetable Stir Fry With Sweet and Spicy Tofu 23 Fried Eggplant With Basil 24 Gai Lan With Minced Garlic 25 Crunchy Tofu With Mushroom Sauce 26 Prep Time: 30 min Chicken Pot Stickers Cook Time: 30 min Servings: 36 pot stickers 1 package (8 oz) round dumpling or ⅛ tsp white pepper wonton wrappers (36 pieces) ½ cup finely chopped red bell 1½ cups chicken broth, divided pepper 3 tsp soy sauce, divided 1 egg white Filling: Dipping Sauce: 12 oz ground chicken 2 tbsp rice vinegar ½ cup of shredded cabbage or 2 tbsp soy sauce coleslaw mix A drop of your favorite hot sauce ⅓ cup chopped green onions (optional) 1 tsp grated ginger 1 tsp sesame oil 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. SALU-SALO Recipes | Asian TAKEOUT Cookbook | APPETIZERS 1 Steamed Pork and Shrimp Dumplings (sioMai) Prep Time: 20 min Cook Time: 30 min Servings: 24 pieces 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. Soak the mushrooms in hot water for 20 minutes. Drain, remove the stems and 1/8 teaspoon ground pepper chop finely. 1 tablespoon sesame oil 2. In a large bowl, thoroughly mix all the ingredients until well blended. Cover with 1 egg, lightly beaten plastic wrap and refrigerate for 20 minutes. 1 tablespoon cornstarch 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 24 wonton wrappers of the wrappers and filling. 4. Lightly dust the bamboo steamer with flour (or brush stainless steamer with oil) Did you know? and steam the siomai for 10-15 minutes. Siomai, a popular Chinese steamed pork dumpling 5. Serve with lemon juice and soy sauce dipping sauce. dish, is commonly served as dim sum. SALU-SALO Recipes | Asian TAKEOUT Cookbook | APPETIZERS 2 Prep Time: 20 min Crispy Korean Fried Wings Cook Time: 1 hr Servings: 4 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 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, ¼ cup soy sauce mustard and brown sugar; stir and cook for 2 minutes or until sugar dissolves. ½ cup honey Remove from heat and set aside. 1 tbsp vinegar 2. Place chicken wings in a big mixing bowl. Add ginger, salt and black pepper; using 1 tbsp Dijon mustard your hand, mix until well blended. 1 tbsp brown sugar 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. SALU-SALO Recipes | Asian TAKEOUT Cookbook | APPETIZERS 3 Prep Time: 10 min Honey Garlic Chicken Wings Cook Time: 25 min Servings: 36 wings 3 lbs chicken wings 1 teaspoon seasoning salt ¼ cup flour ¼ cup honey ¼ cup soy sauce 1 teaspoon garlic powder Vegetable oil for frying 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. SALU-SALO Recipes | Asian TAKEOUT Cookbook | APPETIZERS 4 Prep Time: 30 min Hot and Sour Soup Cook Time: 20 min Servings: 6 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 1. Cover the dried mushrooms and fungus in hot water in separate bowls for about 30 stems trimmed minutes to soften. 1 medium carrot, peeled and finely julienned 2. Drain and remove the tough stems from the mushrooms: slice the caps into fine 3 tablespoons cornstarch matchstick-size shreds. 6 tablespoons water 3. If using, drain the fungus and cut away the hard nibs: cut the fungus into fine shreds. 3 tablespoons soy sauce 4. In a large pot, bring the vegetable broth to a boil over high heat. 4 tablespoons rice vinegar, plus more if necessary 5. Add the tofu, shredded mushrooms, fungus, bamboo shoots, enoki mushrooms and carrot. ¼ cup finely chopped green onions 6. In a small bowl, combine the cornstarch with the water and slowly mix into the 2 tablespoons finely minced fresh ginger soup, stirring well. 1 teaspoon chili oil 7. When the soup returns to a boil and has slightly thickened, add soy sauce, rice 1 ½ teaspoons sesame oil vinegar, green onions, ginger, chili oil, sesame oil and white pepper. ½ teaspoon freshly ground white pepper 8. If the soup is not spicy enough, add more vinegar, chili oil and ginger, to taste. 1 large egg, beaten (optional) 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. SALU-SALO Recipes | Asian TAKEOUT Cookbook | APPETIZERS 5 Miso Soup with Tofu and Enoki Mushroom Prep Time: 5 min Cook Time: 10 min Servings: 4 300 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. Did you know? Miso soup is a traditional Japanese soup made from a stock consisting of miso paste. SALU-SALO Recipes | Asian TAKEOUT Cookbook | APPETIZERS 6 Orange Chicken Prep Time: 15 min Cook Time: 20 min Servings: 3-4 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. In a large bowl, combine the 1 tablespoon soy sauce, rice wine and egg white. Add 1 egg white the chicken pieces and stir to coat. Let stand for 10 minutes. Sauce: 2. Prepare the sauce by combining the orange juice, stock, cider vinegar, soy sauce, sesame oil, brown sugar and orange zest. Set aside. 1/3 cup orange juice 3. Heat 1 teaspoon olive oil in a saucepan over medium heat and sauté the garlic for 1 ¼ cup chicken stock minute. Add the sauce, bring to a boil, reduce the heat and let simmer for 5 1 tablespoon cider vinegar minutes. Stir in the cornstarch and water mixture until the sauce thickens. Season with salt.

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