2015 Jeanette Chen Favorite Asian Recipes

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2 Favorite Asian Recipes byjeanette Chen Text and photographs copyright 2015 by Jeanette Chen All rights reserved. Published in the United States by Chen & Associates, LLC First edition. No part of this publication may be reproduced or transmitted without prior written permission of the publisher.

Introduction Hi there! My name is Jeanette. I m the publisher of Jeanette s Healthy Living, where I ve been sharing healthy and delicious recipes since 2010.

3 Introduction Hi there! My name is Jeanette. I m the publisher of Jeanette s Healthy Living, where I ve been sharing healthy and delicious recipes since Although I was born in the United States, I grew up eating Chinese food (both of my parents were born in China) and some Filipino food (thanks to my mom who lived in the Philippines for a while and my Filipino high school classmate). After I left home, I was introduced to other Asian cuisines Japanese, Thai, Korean and Vietnamese, and I couldn t get enough. Over the years, I ve learned to cook all sorts of Asian food for my family, and introduced them to so many new flavors and spices. I hope you ll enjoy this collection of favorite Asian recipes as much as my family has.

4 Favorite Asian Recipes Table of Contents Chinese Soy Sauce Chicken... 1 Grilled Salmon with Thai Coconut Curry Sauce... 2 Filipino Chicken Adobo... 3 Shrimp Fried Rice... 4 Thai Barbecue Chicken... 5 Miso Glazed Chilean Sea Bass... 6 Chinese Curry Chicken... 7 Thai Peanut Coconut Curry Chicken (Video)... 8 Chinese Steamed Fish with Soy Sesame Sauce (Video)... 9 Thai Red Curry Coconut Chicken with Winter Squash Grilled Fish with Korean Spicy Chili Sauce Filipino Garlic Fried Rice... 12

6 Chinese Soy Sauce Chicken Wings These make great party food. Substitute split chicken breast, drumsticks or thighs for the wings if you like. This is delicious served with steamed brown rice and stir-fried bokchoy and shitake mushrooms Ingredients 1 teaspoons oil 1 piece ginger, the size of a quarter 2 garlic cloves 1 scallion, cut into 1" pieces 3 pounds chicken wings 2 tablespoons soy sauce 2 tablespoons dark soy sauce 2 tablespoons rice wine or sherry 4 tablespoons organic sugar 1 star anise 1½ teaspoons vinegar (I used apple cider vinegar) ¾ cup low sodium chicken stock Directions Heat oil in small skillet and sauté ginger, garlic and scallion until fragrant. Transfer to slow cooker along with chicken wings, soy sauce, dark soy sauce, rice wine, sugar, star anise, vinegar and chicken stock. Cook on high for 2 hours. Leave on warm until serving time. Prep time: 10 minutes Cook time: 20 minutes Serves: 8 1

8 Grilled Salmon with Thai Coconut Curry Sauce You re going to love the red curry coconut sauce it s silky smooth and goes beautifully with grilled salmon. Ingredients 1-2 tablespoons grapeseed oil or other flavorless oil 1½ pounds fresh salmon, cut into 3-4 ounce portions Thai Coconut Curry Sauce 2 teaspoons grapeseed oil or other flavorless oil 2 tablespoons Thai red curry paste ½ cup coconut milk plus 1 cup coconut milk, divided 1½ tablespoons fish sauce 2 teaspoons organic sugar 1 teaspoon paprika fresh kaffir lime leaves, finely slivered, optional, for garnish Directions 1. Oil a long piece of foil. Lay salmon pieces on top of foil and flip over so both sides of fish are oiled. Grill until just cooked through, about 5-6 minutes. You do not need to flip the fish if the grill cover is down. 2. To make Thai Coconut Curry Sauce, cook 2 teaspoons oil, curry paste and ½ cup coconut milk in a small saucepan until fragrant, about 2-3 minutes. Add remaining 1 cup coconut milk, fish sauce, sugar and paprika. Bring sauce to a boil, then reduce heat and simmer a minutes longer until slightly thickened. 3. To serve, spoon Thai Coconut Curry Sauce over grilled salmon. 4. Sprinkle slivered kaffir lime leaves on top, if desired.jea Prep time: 10 minutes Cook time: 20 minutes Serves: 4 2

10 Slow Cooker Filipino Chicken Adobo This is a dish my mom made a lot when I was growing up. You can make this on the stovetop just as easily (it will take minutes for the chicken to cook through). Ingredients 3 pounds chicken thighs or drumsticks salt and pepper 2 tablespoons olive oil 1 onion, sliced 6 garlic cloves, chopped 4 slices ginger, the size of a quarter, crushed ¼ cup Yondu sauce or light soy sauce (gluten-free) 2 tablespoons soy sauce (gluten-free) ½ cup white or apple cider vinegar ½ cup water 1 bay leaf Cornstarch Slurry 2 teaspoons cornstarch 2 tablespoons water Directions 1. Season both sides of chicken pieces with salt and pepper. 2. Heat 1 tablespoon oil in a large skillet and add onion, garlic and ginger; cook for a few minutes until fragrant; remove to slow cooker using a slotted spoon. 3. Add another tablespoon of oil to pan. Add chicken pieces and brown on both sides. This may take a few batches depending on the size of your skillet. Remove chicken to slow cooker. Mix together Youndoo sauce, soy sauce, vinegar and water. Pour on top of chicken. Place bay leaf inside slow cooker. 4. Cook on high for 4 hours. Remove chicken and place on serving plate. Strain gravy into a saucepan. Mix together cornstarch and water. Whisk into gravy and cook on medium until gravy thickens. Prep time: 15 minutes Cook time: 4 hours Serves: 8 3

12 Shrimp Fried Rice The sauce gives this fried rice authentic Chinese flavors, so much better than take out. Ingredients 1 cup medium shrimp, peeled 1 teaspoon rice wine 4 teaspoons olive oil, divided 2 eggs, lightly beaten 1 slice ginger, the size of a quarter, peeled, minced 2 cloves garlic, minced 1½ cups chopped cabbage 1 red bell pepper, trimmed, chopped ½ cup frozen peas 4 cups cooked brown rice Fried Rice Sauce 2 teaspoons low-sodium gluten-free soy sauce 1 tablespoon oyster sauce 2 teaspoons rice wine 1 teaspoon sesame oil ⅛ teaspoon ground black pepper ⅛ teaspoon organic sugar Garnish 1 scallion, chopped Directions 1. Mix shrimp with rice wine. 2. Heat 2 teaspoons oil in a wok or large skillet. Scramble eggs. Remove. 3. Heat 1 teaspoon oil in the wok; add shrimp and stir-fry until just cooked through. Remove with a slotted spoon. 4. Heat remaining teaspoon of oil in wok; add ginger and garlic and stir-fry until fragrant, about one minute. Add cabbage and stir-fry one minute; add red bell pepper and frozen peas and stir-fry for two minutes. Add cooked rice and toss well until heated through. Return scrambled eggs to wok. 5. Stir together Fried Rice Sauce ingredients. Drizzle on top of rice and toss rice well. 6. Garnish with chopped scallion and serve. Prep time: 10 minutes Cook time: 10 minutes Serves: 6-8 4

14 Thai Barbecue Chicken Traditional Thai Barbecue Chicken uses cilantro roots; here, I use coriander seeds that have been toasted in a pan and then ground into a powder in a coffee grinder. INGREDIENTS 3 pounds chicken drumsticks or thighs 4 tablespoons fish sauce 1 teaspoon black pepper 1½ teaspoons curry powder 1 teaspoon turmeric powder 1 cup coconut milk 2 tablespoons minced garlic 1 rounded teaspoon ground roasted coriander Thai Sweet Chili Sauce, for serving DIRECTIONS 1. Cut slits in drumsticks if desired. Mix remaining ingredients together in a ziploc bag and add chicken. Shake to coat pieces evenly. Lay chicken on a plate and refrigerate for at least 2 hours, flipping bag over after an hour. 2. Grill until cooked through. 3. Serve with Thai Sweet Chili Sauce. Prep time: 20 minutes Inactive time: 2 hours Cook time: minutes Serves: 6 5

16 Miso Glazed Chilean Sea Bass This fish is best when marinated overnight; however, in a pinch, you can let it marinade 30 minutes. It won t be quite as flavorful, but it will still be delicious. Ingredients 2 tablespoons light miso ¼ cup mirin 1 tablespoon organic sugar 1½ teaspoons gluten-free soy sauce 1½ teaspoons sesame oil 1 clove garlic, minced 1 thin slice ginger, minced 1 pound Chilean Sea Bass or other similar fish, cut into two pieces Directions 1. In a small bowl, mix together miso, mirin, sugar, soy sauce, sesame oil, garlic and ginger. Spread miso mixture all over fish and place in covered container. Refrigerate overnight. When ready to cook, set oven to 450 degrees. Bake until tender, about 15 minutes, depending on thickness of fish. Prep time: 10 minutes Inactive time: Overnight Cook time: 15 minutes Serves: 2 6

18 Slow Cooker Chinese Curry Chicken This can be prepared on the stovetop just as easily. Cooking time would be minutes. Ingredients 2 tablespoons olive oil 1 medium onion, chopped 3 cloves garlic, smashed 1 piece ginger, the size of a quarter, smashed 3 pounds chicken on the bone, cut up (I used thighs and drumsticks) 5 carrots, peeled, cut into 2" chunks 4 medium red potatoes, halved or cut into thirds depending on size 1½ tablespoons curry powder ½ cup low sodium chicken broth 2 tablespoons oyster sauce 3 tablespoons rice wine or sherry 2 tablespoons ketchup 1 tablespoon organic sugar 2 scallions, chopped Directions 1. Heat olive oil in large skillet; add onion, garlic, and ginger; saute until fragrant, about 2-3 minutes. Add chicken and brown on both sides. Transfer to slow cooker. Add curry powder to skillet and stir a minute or two until fragrant. Add chicken broth to skillet and scrape up brown bits. Transfer to slow cooker. Add oyster sauce, rice wine, ketchup and sugar to slow cooker and toss until chicken is coated with sauce. Cover and cook on high 4 hours. Stir in scallions before serving. Prep time: 15 minutes Cook time: 4 hours Serves: 6-8 7

20 Thai Peanut Coconut Curry Chicken (Cooking Video) All you need is some steamed rice to soak up all the sauce. Ingredients 2 pounds boneless, skinless chicken thighs 2 garlic cloves, minced 1 slice ginger, peeled and minced, about 2 teaspoons 1 tablespoon Thai red curry paste 1½ tablespoons olive oil 4 scallions, cut into 2" lengths ¼ cup roasted peanuts, crushed, or 2 tablespoons crunchy peanut butter 2 teaspoons organic sugar 1 tablespoon fish sauce 1 cup coconut milk ½ cup water 2 cups broccoli florets, steamed or blanched for 2 minutes Directions 1. Combine the garlic, ginger and red curry paste in a small bowl and rub on chicken pieces. Set aside for 20 minutes. 2. Heat wok or large skillet and add oil. Add scallions and saute for 1-2 minutes. Remove and reserve. Add chicken pieces, browning on both sides. You may have to do this in a few batches. Return all chicken pieces to pan and add crushed peanuts, sugar, fish sauce, coconut milk and water. Bring to a simmer, then cover and cook on medium-low for 10 minutes. Add broccoli florets and cook until heated through. Prep time: 10 minutes Cook time: 20 minutes Serves: 6 8

22 Chinese Steamed Fish with Soy Sesame Sauce (Cooking Video) This is a classic preparation for Chinese steamed whole fish. This technique works just as well with fish filet, just be sure your fish is very fresh. Ingredients 4 ounces halibut filet or other white fish filet (such as mahimahi, cod or barramundi) 1 teaspoon rice wine, white wine or sherry dash of salt 1 slice ginger, minced 1 scallion, cut into 1½" lengths 1 teaspoon gluten-free soy sauce 2 teaspoons sesame oil Directions 1. Sprinkle rice wine over fish; sprinkle with salt. Place minced ginger and a few pieces of scallion on top. Steam for about minutes, or until just tender. Steaming time will depend on thickness of fish. 2. When fish is just about done, heat sesame oil in small skillet until hot. 3. Remove fish from steamer and remove ginger and scallion on top. Sprinkle soy sauce on top of fish and lay a few more pieces of scallion on top of fish. Pour hot sesame oil on top of fish (I do this in the sink in case of splattering). Prep time: 10 minutes Cook time: 15 minutes Serves: 1 9

24 Thai Red Curry Coconut Chicken with Winter Squash As you can see from this recipe, Thai curry is very easy to prepare at home. No more take out needed. Ingredients 1 can coconut milk, divided 2½ tablespoons red curry paste 2 tablespoons fish sauce 1 cup low-sodium chicken broth 1 teaspoon coconut palm sugar or brown sugar 1 stalk lemongrass, bottom third trimmed and smashed 6 kaffir lime leaves 1½ pound skinless, boneless chicken thighs 1 small winter squash, cut into 1" chunks Directions 1. Heat ½ cup coconut milk in a small saucepan over medium heat. Cook until it bubbles and thickens; add red curry paste and cook for another minute or two, mixing it in well with the coconut milk. Add rest of coconut milk, fish sauce, chicken broth, sugar, lemongrass, lime leaves, chicken and squash. Bring to a boil, then reduce heat to low and cook until chicken is cooked through and squash is tender, about 25 minutes. Lemongrass and kaffir lime leaves can be found at Asian supermarkets. If you can't find it, substitute a teaspoon of lime zest, although the flavor won't be the same. Prep time: 15 minutes Cook time: 20 minutes Serves: 4 10

26 Grilled Fish with Korean Spicy Chili Sauce Gochujang, a Korean red pepper paste, is the key to the sauce. It s sweet and spicy. You can find it at Asian grocery stores and in the Asian section of supermarkets. Ingredients 1 pound salmon fillet (cod or sable fish would work too) Spicy Korean Red Pepper Marinade 1 tablespoon soy sauce 2 tablespoons sugar 1 tablespoon gluten-free Korean hot pepper paste (gochujang) 2 teaspoons sesame oil 1 tablespoon minced onion 2 teaspoons minced garlic 1 teaspoon toasted sesame seeds Directions 1. Mix marinade ingredients together. Spread on all sides of salmon fillet. Let marinade for 20 minutes. Grill until just cooked through. NOTES If you are gluten-free, be sure to read the label on the gochujang container. Some brands contain wheat. Prep time: 10 minutes Cook time: 10 minutes Serves:

28 Filipino Garlic Fried Rice One of my best friends when I was growing up was Filipino and I still remember the first time I had this for breakfast at her house. I love mine topped with a poached or fried egg,, chopped scallions and chili sauce. Ingredients 1 tablespoon olive oil 8 cloves garlic, minced 4 cups cooked brown rice 1-2 teaspoons fish sauce fresh ground pepper, to taste Directions 1. Heat oil in a wok. Add garlic and stir-fry until lightly browned, about seconds. Add cooked rice and toss well, breaking up any lumps with your fingers or a spatula. Sprinkle with fish sauce and season with black pepper. Prep time: 5 minutes Cook time: 10 minutes Serves:

Blueberr y Fruit Crumble

Blueberr y Fruit Crumble Blueberry Fruit Crumble 1 ¼ cups frozen or fresh blueberries 2 teaspoons sugar 1 tablespoons whole-wheat flour 2 teaspoons orange juice ¼ cup rolled oats 1 tablespoon chopped almonds 1 tablespoon brown