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Asian Takeout Cookbook
easy Chinese, Japanese and Korean takeout copy cat dishes
Liza Agbanlog
Creator of Salu Salo Recipes Blog
Appetizers
Chicken Pot Stickers
Steamed Pork and Shrimp Dumplings (Sio Mai)
Crispy Korean Fried Wings
Honey Garlic Chicken Wings
Hot and Sour Soup
Miso Soup with Tofu and Enoki Mushroom
Vegetarian
Vegetable Stir Fry With Sweet and Spicy Tofu
Fried Eggplant With Basil
Gai Lan With Minced Garlic
Crunchy Tofu With Mushroom Sauce
BEEF
Crispy Beef With Honey and Pepper
Beef Udon
Beef Yaki Udon
Seafood
Sweet and Sour Fish
Sichuan Sweet and Sour Prawn
Scallop Fried Rice
1
2
3
4
5
6
Chicken
Orange Chicken
Honeyed Chicken Teriyaki
Sweet and Sour Chicken
Chicken Teriyaki
Lemon Chicken
Honey Chicken
Sticky Honey Sesame Drumsticks
Chicken Chow Mein
General Tso’s Chicken
Chicken Jicama Salad Roll
7
8
9
10
11
12
13
14
15
16
Table of Contents
17
18
19
20
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23
24
25
26
1 package (8 oz) round dumpling or
wonton wrappers (36 pieces)
1½ cups chicken broth, divided
3 tsp soy sauce, divided
Filling:
12 oz ground chicken
½ cup of shredded cabbage or
coleslaw mix
⅓ cup chopped green onions
1 tsp grated ginger
1 tsp sesame oil
⅛ tsp white pepper
½ cup finely chopped red bell
pepper
1 egg white
Dipping Sauce:
2 tbsp rice vinegar
2 tbsp soy sauce
A drop of your favorite hot sauce
(optional)
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.
Chicken Pot StickersPrep Time: 30 min
Cook Time: 30 min
Servings: 36 pot stickers
1SALU-SALO Recipes | Asian TAKEOUT Cookbook | APPETIZERS
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
1/8 teaspoon ground pepper
1 tablespoon sesame oil
1 egg, lightly beaten
1 tablespoon cornstarch
24 wonton wrappers
1. Soak the mushrooms in hot water for 20 minutes. Drain, remove the stems and
chop finely.
2. In a large bowl, thoroughly mix all the ingredients until well blended. Cover with
plastic wrap and refrigerate for 20 minutes.
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
of the wrappers and filling.
4. Lightly dust the bamboo steamer with flour (or brush stainless steamer with oil)
and steam the siomai for 10-15 minutes.
5. Serve with lemon juice and soy sauce dipping sauce.
Prep Time: 20 min
Cook Time: 30 min
Servings: 24 pieces
Steamed Pork and Shrimp
Dumplings (sioMai)
2SALU-SALO Recipes | Asian TAKEOUT Cookbook | APPETIZERS
Did you know?
Siomai, a popular Chinese steamed pork dumpling
dish, is commonly served as dim sum.
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
¼ cup soy sauce
½ cup honey
1 tbsp vinegar
1 tbsp Dijon mustard
1 tbsp brown sugar
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,
mustard and brown sugar; stir and cook for 2 minutes or until sugar dissolves.
Remove from heat and set aside.
2. Place chicken wings in a big mixing bowl. Add ginger, salt and black pepper; using
your hand, mix until well blended.
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.
Prep Time: 20 min
Cook Time: 1 hr
Servings: 4Crispy Korean Fried Wings
3SALU-SALO Recipes | Asian TAKEOUT Cookbook | APPETIZERS
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.
Prep Time: 10 min
Cook Time: 25 min
Servings: 36 wingsHoney Garlic Chicken Wings
4SALU-SALO Recipes | Asian TAKEOUT Cookbook | APPETIZERS
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
stems trimmed
1 medium carrot, peeled and finely julienned
3 tablespoons cornstarch
6 tablespoons water
3 tablespoons soy sauce
4 tablespoons rice vinegar, plus more if
necessary
¼ cup finely chopped green onions
2 tablespoons finely minced fresh ginger
1 teaspoon chili oil
1 ½ teaspoons sesame oil
½ teaspoon freshly ground white pepper
1 large egg, beaten (optional)
Prep Time: 30 min
Cook Time: 20 min
Servings: 6
1. Cover the dried mushrooms and fungus in hot water in separate bowls for about 30
minutes to soften.
2. Drain and remove the tough stems from the mushrooms: slice the caps into fine
matchstick-size shreds.
3. If using, drain the fungus and cut away the hard nibs: cut the fungus into fine
shreds.
4. In a large pot, bring the vegetable broth to a boil over high heat.
5. Add the tofu, shredded mushrooms, fungus, bamboo shoots, enoki mushrooms
and carrot.
6. In a small bowl, combine the cornstarch with the water and slowly mix into the
soup, stirring well.
7. When the soup returns to a boil and has slightly thickened, add soy sauce, rice
vinegar, green onions, ginger, chili oil, sesame oil and white pepper.
8. If the soup is not spicy enough, add more vinegar, chili oil and ginger, to taste.
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.
Hot and Sour Soup
5SALU-SALO Recipes | Asian TAKEOUT Cookbook | APPETIZERS
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.
Prep Time: 5 min
Cook Time: 10 min
Servings: 4
Miso Soup with Tofu and
Enoki Mushroom
6SALU-SALO Recipes | Asian TAKEOUT Cookbook | APPETIZERS
Did you know?
Miso soup is a traditional Japanese soup made from
a stock consisting of miso paste.
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 egg white
Sauce:
1/3 cup orange juice
¼ cup chicken stock
1 tablespoon cider vinegar
1 ½ tablespoons soy sauce
1 teaspoon sesame oil
2 tablespoons brown sugar
1 teaspoon grated fresh orange zest
1 garlic clove, minced
1 teaspoon cornstarch, dissolved in 1
tablespoon water
1. In a large bowl, combine the 1 tablespoon soy sauce, rice wine and egg white. Add
the chicken pieces and stir to coat. Let stand for 10 minutes.
2. Prepare the sauce by combining the orange juice, stock, cider vinegar, soy sauce,
sesame oil, brown sugar and orange zest. Set aside.
3. Heat 1 teaspoon olive oil in a saucepan over medium heat and sauté the garlic for 1
minute. Add the sauce, bring to a boil, reduce the heat and let simmer for 5
minutes. Stir in the cornstarch and water mixture until the sauce thickens. Season
with salt. Remove from heat and set aside.
4. Spread the 1 ½ cups cornstarch in a large bowl. Toss the marinated chicken in the
cornstarch and shake off any excess before frying.
5. Heat the 3 cups oil in a wok or heavy-bottomed pot. Add 8-10 chicken pieces and
fry until golden, around 4-5 minutes. Remove cooked chicken and drain on a plate
lined with paper towels. Repeat with the rest of the chicken.
6. Reheat the orange sauce and stir in the fried chicken pieces. Mix until well coated.
Transfer to a plate and serve.
Prep Time: 15 min
Cook Time: 20 min
Servings: 3-4
Orange Chicken
7SALU-SALO Recipes | Asian TAKEOUT Cookbook | Chicken
Chicken:
2 lbs boneless chicken breasts
½ cup all-purpose flour
½ teaspoon salt
1/8 teaspoon pepper
2 eggs, beaten
Oil for frying
Glaze:
1/3 cup soy sauce
1/3 cup honey
1 tablespoon dry sherry
1 clove garlic, minced or pressed
1 teaspoon grated fresh ginger
2 tablespoons sesame seeds (optional)1. Cut chicken in 1-inch squares.
2. Combine flour, salt, and pepper. Dip chicken in eggs, then coat with seasoned
flour.
3. Pour ½ inch oil in a wide frying pan; place over medium-high heat.
4. When oil is hot, add chicken, half at a time. Cook, turning as needed, until chicken
is golden brown (around 6-8 minutes).
5. Meanwhile, heat soy sauce, honey, sherry, garlic and ginger in a small pan.
6. Lift chicken from oil. Drain briefly and dip in honey mixture, then place on a rack
set in a baking pan. When all chicken is cooked and dipped, sprinkle with sesame
seeds, if used.
7. Bake at 250°F for 20 minutes. Brush with glaze after 10 minutes.
Honeyed Chicken Teriyaki
Tip:
You can serve this as is or with the glaze as a dipping
sauce.
Prep Time: 15 min
Cook Time: 32 min
Servings: 4
8SALU-SALO Recipes | Asian TAKEOUT Cookbook | Chicken
4 boneless skinless chicken breasts, cut into
cubes
1 tablespoon soy sauce
1 tablespoon sherry
½ -3/4 cup cornstarch
Oil for frying
1 tablespoon olive oil
2 cloves garlic, chopped
½ green bell pepper, diced
½ red bell pepper, diced
½ cup pineapple chunks
Sweet and Sour Sauce:
3 teaspoons soy sauce
6 tablespoons white vinegar
¼ cup sugar
8 tablespoons ketchup
2 tablespoons water
1 teaspoon Worcestershire sauce
1 teaspoon cornstarch
1. Marinate the chicken pieces in soy sauce and sherry for 30 minutes.
2. Dip each piece in cornstarch and fry over medium heat until golden brown. Drain
on paper towels.
3. In a bowl, mix ingredients for sauce. Set aside.
4. Heat 1 tablespoon olive oil in a skillet. Sauté garlic until light brown. Add peppers
and sauce mix. Bring to a boil then add chicken pieces and pineapples, stirring well
to lightly coat the chicken with the sauce.
5. Transfer to a plate and serve immediately.
Sweet and Sour Chicken
Prep Time: 40 min
Cook Time: 35 min
Servings: 4-5
9SALU-SALO Recipes | Asian TAKEOUT Cookbook | Chicken
1. Combine the water, soy sauce, brown sugar and mirin in large
ziploc bag and add the chicken thighs. Seal the bag and let the
chicken marinade in the fridge for at least an hour. Remove the
chicken pieces from the marinade and pat dry with paper towels.
2. Heat the oil in a non-stick frying pan over medium heat. Place
the chicken skin-side down in the pan and fry until golden
brown on one side, about 2 minutes.
3. Flip the chicken, then add 1 tablespoon of sake and quickly
cover the pan with a lid. Steam the chicken until it is just cooked
through, about 5 minutes.
4. Prepare the teriyaki sauce by mixing 2 tablespoons each of:
honey, mirin, sake, and soy sauce. Stir to combine.
5. Turn up the heat to high, and then add the teriyaki sauce. Let
this mixture boil, while flipping the chicken repeatedly to coat
evenly.
6. The chicken teriyaki is done when most of the liquid has
evaporated and the sauce forms a thick glaze around the
chicken. Slice and pour the remaining teriyaki sauce over the
chicken.
Prep Time: 1hr 10 min
Cook Time: 15 min
Servings: 4-5
4-6 skin-on chicken thighs, deboned
1 tbsp vegetable oil
1 tbsp sake
Marinade:
½ cup water
2 tbsp soy sauce
2 tbsp brown sugar
2 tbsp mirin
Teriyaki Sauce:
2 tbsp honey
2 tbsp mirin
2 tbsp sake
2 tbsp soy sauce
Chicken Teriyaki
10SALU-SALO Recipes | Asian TAKEOUT Cookbook | Chicken
Chicken:
1 lb chicken breast fillets, cut into strips
1 egg yolk, lightly beaten
1 tablespoon water
2 teaspoons soy sauce
2 teaspoons dry sherry
3 teaspoons cornstarch
Extra cornstarch for coating
2 cups oil for frying
Lemon Sauce:
½ cup fresh lemon juice
2 tablespoons water
2 tablespoons sugar
1 tablespoon dry sherry
2 teaspoons cornstarch dissolved in 1
tablespoon water
Prep Time: 20 min
Cook Time: 30 min
Servings: 4Lemon Chicken
1. Combine egg, water, soy sauce, sherry and cornstarch in a small bowl, mix until
smooth. Pour mixture over chicken pieces and set aside for 10 minutes.
2. Roll each chicken piece in cornstarch and place in a single layer on a plate ready to
be fried.
3. Fry in hot oil until golden ( around 5 minutes). Drain and set aside.
4. To make the sauce, combine the lemon juice, water, sugar and sherry in a small
pan. Bring to a boil, add cornstarch mixture, stirring until the sauce thickens.
5. Pour over the chicken pieces. Serve with steamed rice and enjoy!
11SALU-SALO Recipes | Asian TAKEOUT Cookbook | Chicken
1 lb. skinless, boneless chicken thighs cut into
bite-sized pieces
½ cup flour
½ cup cornstarch
½ teaspoon baking powder
2 egg whites, beaten
½ plus 1/8 cup cold water
¾ cup honey
3 teaspoons sweet chili sauce
Oil for frying
Cornstarch/Flour Mix:
½ cup cornstarch
½ cup flour
1 teaspoon salt
¼ teaspoon pepper
1. Combine ingredients for cornstarch/flour mixture. Set aside.
2. Make a creamy batter of the flour, cornstarch, baking powder, beaten eggs and
cold water.
3. Dip the chicken pieces into the batter and then roll in cornstarch/flour mixture.
Fry in moderately hot oil until golden and crisp on the surface, around 5 minutes.
Drain briefly and transfer to a serving plate.
4. In another pan, melt the honey with the sweet chili sauce. Pour over the chicken
and serve immediately.
Prep Time: 10 min
Cook Time: 15 min
Servings: 4-6
Honey Chicken
12SALU-SALO Recipes | Asian TAKEOUT Cookbook | Chicken
¼ cup (60 mL) liquid honey
2 tbsp (30 mL) sesame seeds
2 tbsp (30 mL) sesame oil
2 tbsp (30 mL) sodium-reduced soy sauce
4 cloves garlic, minced
2 lb (907 g) chicken drumsticks (10 drumsticks)
1. Preheat oven to 400°F. Line baking sheet with parchment paper.
2. In large bowl, whisk together honey, sesame seeds, sesame oil,
soy sauce and garlic.
3. Pat drumsticks dry with paper towel. Add to the honey sauce
and stir to coat. Arrange on prepared baking sheet.
4. Bake in oven, turning occasionally, until juices run clear when
thickest part of chicken is pierced, about 25 minutes.
5. Serve and enjoy!
Prep Time: 5 min
Cook Time: 30 min
Servings: 5Sticky Honey Sesame Drumsticks
13SALU-SALO Recipes | Asian TAKEOUT Cookbook | Chicken
10 oz boneless, skinless chicken thighs, cut
into strips
14 oz (400g) dried Chinese style chow mein
noodles
8 dried shitake mushrooms
1 onion, thinly sliced
2 oz snow peas
½ green bell pepper, sliced into thin strips
1 medium carrot, julienned
1 cup fresh bean sprouts
1 tablespoon sesame oil
3 tablespoons vegetable oil
1 tablespoon oyster sauce
Marinade:
1 1/2 tablespoons soy sauce
1 tablespoon Chinese rice wine or dry sherry
Sauce:
1/2 cup chicken stock
2 tablespoons soy sauce
1 ½ tablespoons oyster sauce
¼ teaspoon white pepper
1. Soak the shitake mushrooms in warm water for 15 to 20 minutes. Squeeze out the
excess water. Discard the stems and thinly slice the caps. Set aside.
2. In a small bowl, combine the ingredients for the marinade. Add the chicken pieces
and stir to coat. Cover with a plastic wrap and let stand at room temperature for 15
minutes.
3. Meanwhile, cook the noodles in boiling water just before al dente, around 2 minutes.
Drain the noodles, rinse under cold water and drain again thoroughly. Transfer to a
bowl and toss with the sesame oil.
4. Prepare the sauce by combining all the ingredients in a small bowl. Set aside.
5. Heat a wok or large skillet over medium high heat. Add 1 tablespoon vegetable oil and
swirl to coat the bottom. Add the chicken and stir fry until no longer pink, about 2
minutes. Add the onions, snow peas, bell pepper, carrots, bean sprouts, and
mushrooms. Cook for another 3 minutes, or until the vegetables are tender-crisp. Add
1 tablespoon oyster sauce and stir until well incorporated. Transfer to a plate and set
aside.
6. Using the same wok or skillet, add the remaining 2 tablespoons vegetable oil. Swirl to
coat the bottom of the pan. Add the noodles and stir-fry for a minute. Make a well in
the middle of the noodles and pour in the sauce. Return the chicken and vegetables to
the pan and stir until everything is well coated and heated through. Transfer to a plate
and serve.
Prep Time: 25 min
Cook Time: 20 min
Servings: 4-5
Chicken Chow Mein
14SALU-SALO Recipes | Asian TAKEOUT Cookbook | Chicken
Chicken:
1 lb boneless, skinless chicken thighs cut into
1-inch pieces
1 cup cornstarch
2 teaspoons sesame oil
2 tablespoons vegetable oil
6 small dried chilies or less depending on your
personal preference
1 tablespoon minced garlic
2 teaspoons minced ginger
2 green onions, cut into 1-inch lengths
2 cups vegetable oil for frying
Marinade:
1 tablespoon soy sauce
1 tablespoon dry sherry
2 egg whites
Sauce:
¼ cup chicken broth
1 tablespoon rice vinegar
2 tablespoons soy sauce
1 tablespoon sugar
1 ½ teaspoons cornstarch dissolved in 1
tablespoon water
Prep Time: 15 min
Cook Time: 15 min
Servings: 2-4
1. Combine broth, rice vinegar, soy sauce and sugar in a bowl. Stir until sugar has
dissolved. Set aside.
2. Combine marinade ingredients in a bowl. Pour mixture over chicken pieces and set
aside for 10 minutes.
3. Roll each chicken piece in cornstarch and place in a single layer on a plate ready to
be fried. Fry in hot oil until golden (around 5 minutes). Drain and set aside.
4. Place a wok or skillet over medium high heat. Add vegetable oil and sesame oil,
swirling to coat sides. Add the chilies, garlic, ginger and green onions; stir-fry for 1
minute. Add the sauce and cook, stirring for 1 minute. Add cornstarch solution and
cook, stirring until sauce thickens.
5. Return the chicken to the wok and stir until chicken pieces has been coated with
sauce. Serve with steamed rice.
General Tso’s Chicken
15SALU-SALO Recipes | Asian TAKEOUT Cookbook | Chicken
2 oz (58g) dried bean vermicelli noodles
½ English cucumber, peeled and halved
lengthwise
4 oz (114g) peeled jicama root
12 (8-inch) round rice paper wrapper
½ cup shredded carrot
1 ½ cups of shredded rotisserie chicken meat
Cilantro leaves, thoroughly rinsed and dried
Peanut Dipping Sauce:
¼ cup crunchy peanut butter
3 tbsp hot water
2 tbsp cider vinegar
1 tbsp soy sauce
2 tsp brown sugar
Hot sauce to taste
1. Prepare the dipping sauce by combining all ingredients and whisk until smooth. Set
aside.
2. Place the noodles in a bowl and cover with hot water. Soak for 5 minutes, or until
softened. Drain well in a mesh strainer and set aside.
3. Use a spoon to scrape out and discard the seeds from the cucumber halves. Cut
each piece into thin strips. Set aside.
4. Cut the jicama into thin slices, and then cut into thin matchsticks. Set aside.
5. Fill a large bowl (larger than the rice wrappers) with warm water. Soak one wrapper
in the water until just barely softened, about 10 seconds. Carefully remove the rice
wrapper from the water and lay flat on the counter.
6. Place a bundle of noodles along one edge of the wrapper.
7. Top the noodles with a bit each of cucumber, jicama, carrots and chicken, then top
with couple of cilantro leaves.
8. Roll the wrapper, starting with the filling side, folding the ends over the fillings as
you roll to form a tight cylinder.
9. Repeat with the rest of the remaining wrappers and filling. Serve with the dipping
sauce.
Did you know?
Jicama is a root vegetable that resembles a turnip.
This sweet and juicy vegetable can be used in salads
and rolls.
Prep Time: 30 min
Servings: 12 rollsChicken Jicama Salad Roll
16SALU-SALO Recipes | Asian TAKEOUT Cookbook | Chicken
1½ lbs sirloin steak
1 tsp salt
½ tsp freshly ground pepper
¼ cup cornstarch
Vegetable oil for frying
2 cloves garlic, minced
1 small red bell pepper, sliced into
thin strips
½ cup honey
1 tbsp soy sauce
1. Slice sirloin steak into thin, narrow strips. In a medium bowl,
combine salt, pepper and cornstarch. Add beef strips and toss
to combine.
2. Heat oil in a wok or frying pan over medium high heat. Fry
coated beef strips, in batches until crispy and golden brown.
Transfer to a plate lined with paper towels. Set aside.
3. Pour off all but 1 tablespoon oil from pan. Lower heat to
medium-low; add garlic and cook for a few seconds. Add bell
pepper and stir-fry for another minute.
4. Add honey and soy sauce and stir to mix. Add the browned
beef strips and stir to coat.
Prep Time: 20 min
Cook Time: 25 min
Servings: 4Crispy Beef With Honey and Pepper
17SALU-SALO Recipes | Asian TAKEOUT Cookbook | Beef
1. Soak the shitake mushrooms in hot water for 20 minutes.
Squeeze out the excess water. Discard the stems and thinly slice
the caps. Set aside.
2. In a medium size stockpot, bring water to a boil. Add Hondashi,
soy sauce, mirin, sake and salt; continue to boil until granules are
dissolved.
3. Add bok choy, mushrooms and noodles. Cook for 4-5 minutes
or until noodles are tender. Add beef and cook for another
minute.
4. Transfer to a soup bowl and garnish with chopped onions.
Prep Time: 20 min
Cook Time: 20 min
Servings: 4-6
8 dried shitake mushrooms
8 cups water
5 tsp Hondashi
4 tbsp soy sauce
2 tbsp mirin
1 tsp sake
½ tsp salt
9 oz bok choy, rinsed and
chopped
1 ½ lb packaged fresh udon
noodles
1 lb shabu shabu style beef e.g.
beef blade chuck roll
Chopped green onions
Beef Udon
18SALU-SALO Recipes | Asian TAKEOUT Cookbook | Beef
1. In a small bowl, whisk together soy sauce, mirin and yakisoba
sauce. Set aside.
2. In a separate bowl, mix beef with 1 tbsp of the sauce. Set aside.
3. In a medium pot, cook udon in boiling water for 2-3 minutes.
Rinse with cold water and drain. Set aside.
4. In a large frying pan or wok, add 2 tbsp oil and heat on medium
high heat. Add beef and stir-fry briefly until no longer pink.
Using a tong, transfer beef to a plate, discarding accumulated
juices.
5. Wipe pan clean with paper towels. Add remaining 2 tbsp oil in
now empty pan. Add red bell pepper, broccoli and bok choy.
Sauté for 3-5 minutes or until vegetables are crisp tender. Add
cooked beef, noodles and sauce. Gently stir until well combined.
Sprinkle with green onions.
Prep Time: 20 min
Cook Time: 15 min
Servings: 4-6
2 tbsp soy sauce
2 tbsp mirin
2 tbsp yakisoba sauce (found in
Asian grocery stores)
1 lb thinly sliced beef (beef used
for shabu shabu or sukiyaki)
3 (200 g) package fresh udon
noodle
4 tbsp olive oil, divided
1 red bell pepper, seeded and
cubed
2 cups partially cooked broccoli
florets
3 bok choy, chopped
Chopped green onions
Beef Yaki Udon
19SALU-SALO Recipes | Asian TAKEOUT Cookbook | Beef
2 lbs cod, tilapia, halibut or any other whitefish,
cut into 1-inch chunks
1 large red bell pepper, cut into 1-inch chunks
1 large onion, cut into 1-inch chunks
1 large tomato, cut into 1-inch chunks
1 (398ml/14 oz) can pineapple chunks, drained
2 tbsp cornstarch
Vegetable oil for frying
Breading:
¼ cup cornstarch
2 cups flour
6 tbsp vegetable oil
4 tsp baking powder
1 tsp seasoning salt
1 pinch cayenne pepper
2 cups water
Sweet and Sour Sauce:
⅓ cup vinegar
⅓ cup sugar
½ tsp salt
¼ cup orange juice
¼ cup pineapple juice
¼ cup ketchup
Prep Time: 20 min
Cook Time: 40 min
Servings: 4-6
1. In a large bowl, toss fish with ¼ cup cornstarch.
2. In another bowl, whisk together flour, 6 tbsp oil, baking powder, seasoning
salt and cayenne pepper. Slowly add 2 cups of water, whisking until the batter
has become smooth. Pour batter over the coated fish pieces and stir to coat.
3. Fry coated fish pieces in hot oil in batches for 4 minutes or until golden
brown. Drain on paper towels.
4. In a bowl, mix ingredients for the sauce. Set aside.
5. In a wok or skillet, heat 1 tablespoon oil. Stir-fry red pepper and onions for 3
minutes. Add sauce mix. Bring to a boil and simmer for 10 minutes. Mix 2
tbsp of cornstarch in ⅛ cup of water, pour into the sauce and stir until the
sauce has thickened. Add fish pieces, tomatoes and pineapple chunks to the
sauce; stirring well to coat the fish with the sauce.
6. Transfer to a plate and serve with steamed rice.
Sweet and Sour Fish
20SALU-SALO Recipes | Asian TAKEOUT Cookbook | Seafood
1. Combine all sauce ingredients in a heatproof bowl. Set aside.
2. Put egg, cornstarch and about 2 tablespoons of water into a bowl and
mix to make a batter.
3. Heat oil in a wok or skillet set over high heat. Dip each prawn into the
batter, and fry in the hot oil until golden (it’s best to do this in batches).
Drain on absorbent kitchen paper. Transfer to a serving plate.
4. Heat a small wok or pan over a high heat. Add the peppercorns and
toast for 1 minute, then crush using a pestle and mortar.
5. Add 1 tbsp oil to the pan. As soon as the oil starts to smoke, add the
Sichuan peppercorns, garlic, ginger and chilies, stir fry for a few
seconds.
6. Whisk sauce mixture to reconstitute, then add to the pan and bring to a
boil, stirring constantly. Stir in the lime juice, green onions and
coriander and remove from the heat and pour over the prawns. Serve
with rice.
Prep Time: 20 min
Cook Time: 15 min
Servings: 4Sichuan Sweet and Sour Prawn
1 medium egg, beaten
½ cup cornstarch
Vegetable oil for deep frying, plus 1
tablespoon
1 lb tiger prawns or large shrimps, head
and shell off, tail on, and deveined
1 tbsp Sichuan peppercorns
5 cloves garlic, finely chopped
1 tbsp grated ginger
2 medium red chillies, deseeded and
finely chopped
1 tbsp lime juice
2 green onions, chopped at an angle into
1-inch pieces
1 small handful of fresh coriander, finely
chopped
Sauce:
2 tsp cornstarch
5 tbsp ketchup
1 tbsp brown sugar
1 tbsp soy sauce
¾ cup hot water
21SALU-SALO Recipes | Asian TAKEOUT Cookbook | Seafood
1. Rinse scallops in cold water, drain thoroughly and pat dry with
paper towels. Toss scallops with cornstarch, salt and white
pepper in a bowl. Set aside.
2. Heat 2 tbsp oil in a wok or 12-inch non- stick skillet over
medium high heat. Add scallops and sear until lightly brown.
Remove scallops from heat and set aside.
3. Wipe wok with paper towels and then add and heat 2 tbsp oil.
Add egg whites and stir-fry until medium cooked. Transfer to a
plate.
4. Add remaining 2 tbsp oil to the skillet. Add green onions; stir-
fry for few seconds. Add rice and toss for 2 minutes, breaking
up any clumps. Add shredded lettuce, scallops and egg whites;
stir until well combined. Season with salt to taste and drizzle
with sesame oil.
5. Transfer to a serving plate and serve.
Prep Time: 10 min
Cook Time: 15 min
Servings: 3-4
1 lb scallops
½ tsp cornstarch
¼ tsp salt
¼ tsp white pepper
6 tbsp vegetable oil
4 egg whites, lightly beaten with a
pinch of salt
2 green onions, sliced thinly
5 cups cold cooked rice
2 cups shredded lettuce
Salt to taste
Sesame oil for drizzling
Scallop Fried Rice
22SALU-SALO Recipes | Asian TAKEOUT Cookbook | Seafood
14 oz firm tofu, cut into 1-inch cubes
½ cup cornstarch
½ cup vegetable oil
1½ lbs mixed vegetables (broccoli, snow peas,
red bell pepper, mushroom or any of your
favorite veggie), cut into bite-sized pieces
Sauce:
¼ cup honey
3 tbsp soy sauce
1 tbsp or more of Asian chili-garlic sauce
1 tbsp grated fresh ginger
1 tsp cornstarch
1. Place tofu on paper towel-lined plate and let drain for 15 minutes. In a bowl, whisk
together ingredients for sauce. Set aside.
2. Spread ½ cup cornstarch in shallow dish. Pat tofu dry with additional paper towels
and dredge in cornstarch, shaking off excess.
3. Heat oil in 12-inch non-stick skillet over medium heat. Cook tofu, turning
occasionally, until golden brown and crisp, 6 to 8 minutes. Transfer to a plate lined
with paper towels.
4. Pour off all but 1 tablespoon oil from skillet. Add mixed vegetables and cook until
softened, about 5 minutes. Add tofu, then stir in honey mixture and cook until
slightly thickened, 1 to 2 minutes.
Prep Time: 15 min
Cook Time: 20 min
Servings: 4
Vegetable Stir Fry With Sweet
and Spicy Tofu
23SALU-SALO Recipes | Asian TAKEOUT Cookbook | Vegetarian
1. Prepare the eggplants by cutting in half lengthwise and then
cutting each half into 2-inch pieces.
2. Heat vegetable oil on wok or non-stick frying pan. Fry
eggplants, a few pieces at a time, starting with the side with skin
for 2 minutes. Then fry the other side for 2-3 minutes or until
brown and soft (not too soft). Drain on paper towels. Set aside.
3. Add 2 teaspoons olive oil in now empty pan. Add garlic and
cook for 20 seconds. Add the fried eggplants, oyster sauce and
basil leaves. Gently stir for few seconds until flavors combine.
Transfer to a plate.
4. Serve with steamed rice and enjoy!
Prep Time: 10 min
Cook Time: 25 min
Servings: 3-4
2 lbs Chinese eggplants (4 large ones), ends trimmed
½ cup vegetable oil for frying
2 tsp olive oil
3 cloves garlic, chopped
3 tbsp oyster sauce
8-10 fresh basil leaves
Fried Eggplant With Basil
24SALU-SALO Recipes | Asian TAKEOUT Cookbook | Vegetarian
1. Prepare gai lan by trimming the hard end of the stems and
rinsing thoroughly. Set aside.
2. Combine water and salt in a pan and bring to a boil over
medium high heat. Add gai lan and minced garlic. Lower heat to
medium, cover and cook until most liquid has evaporated and
stem is tender when pierced with a fork, around 4-5 minutes.
Transfer to a serving plate.
Prep Time: 5 min
Cook Time: 10 min
Servings: 4
½ cup water
1 tsp salt
1 lb gai lan
6 cloves garlic, minced
Gai Lan With Minced Garlic
25SALU-SALO Recipes | Asian TAKEOUT Cookbook | Vegetarian
Did you know?
Gai Lan (also known as Kai-lan) is known as Chinese
broccoli or Chinese kale.
2 (350 grams) firm tofu block, drained, pat
dry with paper towels and sliced into cubes
¾ cup flour, seasoned with 1 teaspoon salt
and ¼ teaspoon black pepper
2 eggs, lightly beaten with 2 tablespoons milk
or water
1½ cups Japanese breadcrumbs plus more if
needed
oil for deep-frying
Mushroom Sauce:
3 tbsp sake
3 tbsp mirin
1½ tbsp light soy sauce
3 tbsp brown sugar
2 tbsp butter
1 tbsp vegetable oil
1 small onion, chopped
2 cloves garlic, minced or grated
2 cups chopped fresh mushrooms (shiitake,
button, or oyster)
Salt and pepper to taste
1. Coat tofu squares with seasoned flour, dip in egg, and then coat with breadcrumbs
by gently pressing the tofu for the crumbs to adhere. Deep-fry in hot oil just until
golden brown, about 1 to 2 minutes. Drain on paper towels.
2. Make the mushroom sauce by combining sake, mirin, soy sauce, and brown sugar
in a small bowl. Set aside.
3. In a frying pan or wok, melt the butter and heat the oil. Sauté the onions until
translucent. Add garlic and cook until fragrant. Over high heat, add mushrooms
and cook until tender, about 2 to 3 minutes. Add the soy sauce mixture and mix
well. Season with salt and pepper. Mix well.
4. Arrange tofu squares on a serving dish. Pour mushroom sauce on top. Serve
immediately.
Prep Time: 25 min
Cook Time: 20 min
Servings: 4
Crunchy Tofu With Mushroom Sauce
26SALU-SALO Recipes | Asian TAKEOUT Cookbook | Vegetarian