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[Tellemurius]

someone suggested to me that i should start up a thread where we can share recipes together. I find it a great idea to collect recipes from each different countries to experience some international foods.

this is the current recipe rhetoric:
---------------------------------------

Spoiler (click to show/hide)

Recipe Name: name of the dish

Name: your name here

ingredients
-----------
-blah
-blah
-blah

Instructions
---------------
1.blah
2.more blah
3.is it ready yet?

prepare time: whatever

make sure the food is prepared fresh, not out of some box.
I will post all of your awesome recipes up here for people to find them easier.


Asian
--------

Spoiler: Vector's Breakfast What-the-hell-is-this (click to show/hide)

Vector's Breakfast What-the-hell-is-this
(from Vector)

Ingredients:
Egg
Handful or two nuts (almonds, cashews, pistachios, pine nuts, or peanuts preferred.  Skip 'em if you don't have 'em)
Half an onion
Oil (I use olive.  Use whatever you have.  Butter is fine)
Carrot (if you have any)
Leftover rice (if you have any)
Peas/cabbage/bell pepper/whatever (if you have any.  "Whatever" does not include radish, beets, or cucumber.  That would just be gross)
Soy sauce (or skip it)

Procedure:
1. Heat up pan.  Put in oil.
2. Cut up carrot into little pieces and throw into pan.  Turn over occasionally.  Don't worry if they turn a little bit black.
3. Cut up onion into little pieces and throw into pan.  Keep turning.  If you've got a lot of other ingredients, throw in the whole onion.
4. When onions are yellowish, crack an egg or two in there depending on how much other ingredients you've shoved in.  You might want to add more oil first.  Just kind of stir everything around.
5. Put in your extra vegetables if you have them now.  You should've sliced them fairly fine.
6. Rice time!  Toss it in.  If you have rice, throw in a little soy sauce when you're doing this.  Otherwise, you should pour it over later.
7. While that's cooking, chop the nuts up fine.
8. Once it looks like food, turn off the pan.
9. Pour food into bowl.  Add nuts and a little soy sauce (if you didn't put it in earlier) and stir it around.
10. Nom.

Cook time: 10-20 minutes, and you can easily wash all of yesterday's dishes, get your tea ready, and start pot of rice while you're cooking it.Anyway:

by:Vector (should be damn oblivious)

Spoiler: Emerald Peanut-Sesame Noodles (click to show/hide)

 
Emerald Peanut-Sesame Noodles (Commentary by Rysith)
Inspiration comes from A Year in a Vegetarian Kitchen, by Jack Bishop[0]

Noodles:
    1 pound noodles[1]
    2 tablespoon sesame oil
    salt

    Prepare noodles to al dente (boil water, add salt, cook 5-8 minutes, rinse to remove excess starch). Transfer noodles to a large bowl and toss with sesame oil until well coated

Sauce:
    3 cups packed spinach leaves
    1/3 cup smooth peanut butter (unsweetened)
    1 tablespoon minced ginger
    1 tablespoon sugar
    1/3 cup hot water
    3 tablespoons soy sauce[2]
    1 tablespoon rice vinegar

    Place all ingredients in a food processor. Use the hot water to wilt the spinach slightly, which makes fitting everything much easier. Process until smooth, scraping down the sides as needed

Garnish (optional)[3]
    3 tablespoons peanut oil
    4 medium scallions, thinly sliced

    Heat oil in a small skillet over high heat until almost smoking. Add scallions and fry, stirring occasionally, until lightly browned, about 2 minutes. Remove to a paper towel to drain.

Assembly:
    Add sauce to noodles, stirring with spoons or your hands as you do to ensure a good distribution. continue tossing until the noodles are evenly coated. If the noodles seem dry, add a tablespoon of cold water and continue tossing. Serve immediately, serves four as a main course.

    I'm not a vegetarian, but it's a great book. Lots of stuff that is good-and-happens-to-be-vegetarian, rather than trying to imitate meat in various forms.
    [1] The original recipe wants 'Fresh Chinese noodles', but doesn't actually say what it means by that (lo mein? chow mein? chow fun?). I've had success with Udon and Soba, I'd imagine that it would work well with most types (maybe not egg or rice...). It's definitely forgiving.

    [2] I've had lots of success with dark mushroom soy sauce, which is an excellent idea taste-wise but makes it come out dark brown and muddy-looking. Normal soy sauce doesn't give it as strong a flavor, but makes it come out brilliantly green (hence the "emerald" peanut-sesame noodles). Taste preference and presentation importance, I guess.

    [3] Maybe I don't really know how to prepare it, but the garnish always comes out soggy and sort of tasteless for me. I might try just raw scallions next time...

by: Rysith

Spoiler: chicken&rice (click to show/hide)

Recipe Name: chicken&rice

ingredients for 4
-----------
6 zucchini
200gr of chicken breast
some flour
soya sauce
300gr of basmati rice
oil, butter, salt
Instructions
---------------
chop zucchini cross cut as thinly as you can, be sure to be uniform. thickness influences cooking time.

wash the rice under runnig water for a couple of minutes and let it rest under water in a casserole

put the zucchini in a pan with a little of virgin olive oil, let the oil get hot, shuffle for a while and keep an eye on it because in this phase they havea chance to get burnt; keep them going in hot oil for a couple of minutes and then add a little of water; put a lid on and let them go on a medium flame until they're almost dry. this will take a while so you have just enough time to do the other stuff.

after the lid is on on zucchini, chop the breast in small pieces (between 1/2" and 1/4" inch), put them in a plate and cover them in flour.  shuffle until flour is attached to the meat at all sides and then take away the excess flour.

put some butter on another pan and when it's hot put the meat in it, mix up and some five minutes after pour them with soya sauce. don't let them turn to dry as the cooked sauce will help flavouring the rice

in the meanwhile take the water away from the rice casserole (keeping the rice!) and recover the rice with 600ml of fresh water, add salt. put on a moderate fire until half the water is gone, then add a bit of butter and let it finish cooking until almost dry. if at the end of the water it's still raw put some more water and keep it running until cooked.

put the rice with the meat and add zucchini. meat take a while to chop so zucchini will be ready by now, they cook in about 30 minutes so if you have precut meat you can adjust time accordingly.

add a bit of fresh soia sauce and mix it all up.

prepare time: 45 mins

by:LoSboccacc

Spoiler: beef&rice cherry flavoured (click to show/hide)

Recipe Name: beef&rice cherry flavoured

ingredients for 4
-----------
five spice powder
cherry flavoured brandy
garlic
200gr of beef
300gr of basmati rice
oil, butter, salt, sugar
Instructions
---------------

wash the rice under runnig water for a couple of minutes and let it rest under water in a casserole

chop the beef in pieces, around 1/2" or 1/4" size. put it in a casserole, cower with water, add a spoon (coffe size) of sugar, 3 coffe size spoon of five spice powder, 4 spoon (big) of cherry brandy, 3 cleaned garlic cloves (not chopped, you'll remove them when it's ready)

put with a lid on over a strong fire until boiling, then remove the lid and let it go at moderate fire until almost dry. keep it moist as that will be the rice dressing

in the meanwhile take the water away from the rice casserole (keeping the rice!) and recover the rice with 600ml of fresh water, add salt. put on a moderate fire until half the water is gone, then add a bit of butter and let it finish cooking until almost dry. if at the end of the water it's still raw put some more water and keep it running until cooked.

serve in a plate, the meat on a side and the rice on the other side, the rice covered in the left over of the sauce from the cooked beefalright my recipe for sushi
----------------------------

by:LoSboccacc

Spoiler: Sushi (click to show/hide)

 

Name: Tellemurius

Recipe Name: Sushi Rice

ingredients
------------
-rice (technically the rice has to be thick and not long grain, i use kokuho rice which is the closest japanese rice you can get in america)
-rice vinegar
-brown sugar (or any sweetener except fake ones)
-water
-salt (for taste)

Instructions
---------------
1. to cook the rice, i start with 2 cups of rice, level it in the pot and fill it up with water up to your second knuckle from the top of the rice. You do not want mushy rice and it has to be fairly dry so use less water if you want. Cook for 30 mins or more covered until the rice is tender enough.

2. to prepare the seasoning you need to mix the rice vinegar, sugar for sweetness, water to dilute the vinegar, and salt to balance the flavor. i do not post measurements becuase some people have different tastes to their seasoning so mix it up till you like how it tastes. mine has a sweet and acrid smell and tastes sweet, the seasoning is also sticky.

3. now you mix the seasoning to the rice while its hot. the amount to use is 1/2cup of seasoning for every 4 cups of rice. Now you pour the seasoning slowly over the rice, try it with a spatula. Cut the rice with the spatula (do not mash the rice it won't be good) and gently mix it for 15-20 seconds. let the rice cool until you can stick your hand in it without burning yourself

Recipe Name: Sushi

ok now this is where it goes to total hell. True original sushi is only seafood on rice. those are easy as its usually fish, theres different forms of sushi but I'll tell you the common ones you can do:

Nigirizushi- this the piece of seafood on top rice with possible topping of wasabi and possible wrapping with a thin strip of nori (seaweed) pic:
Spoiler (click to show/hide)

Makizushi- this everyone is familiar with, its the seafood and rice rolled up with seaweed. variations would be rice on the outside of the nori rolled in salmon eggs or sesame seeds

Western rolls- now america get its own special version because we use makizushi form but we added vegetables to the sushi.
Spoiler (click to show/hide)

Now nori, nori is the wrapping use for sushi making. its seaweed, real nori is dry in the sun but here in america our food must be cooked so they are toasted around 100 degrees. you can buy it now commercially from some asian stores and it looks like this:
Spoiler (click to show/hide)

ingredients: depends on what you make, i use raw seafood but smoked will work too.

tools: you can use your hands but it will leave the roll lumpy, you can use a bamboo mat like this:
Spoiler (click to show/hide)



ingredients for California rolls
----------------------------
small slices of avocado
strings of carrots
slices of cucumber
slices of whole crab leg meat or imitation crab leg meat (get the ones that use Surimi, its fish basically)

Instructions for california rolls
----------------------------------
1.lay the nori flat on a board or the mat if you got it. apply the rice with a spoon until you leave a small layer, do not leave holes. use water to get it off your hands and spoon.

2. you add basically some slices of your ingredients near a end of the nori.

3.with the mat or your hands, roll the nori over and you got it! it takes practice to get a perfect roll but you figure that out.

to serve, slice the roll with a watered sharp knife into pieces. use soy sauce to dip, and a little bit of wasabi for a kick if you want it.

serves: how many you want

prepare time: 1 hour or more

By: Tellemurius

Spoiler:  ramen with vegetables and egg (click to show/hide)

Recipe Name: ramen with vegetables and egg

again: I may have used italian only stuff diffcult to find in your area. I can't say. probably zucchini are rare or not cheap.

you'll need a wok for this. and whatever the precooked ramen says you'll need to prepare it.

ingredients for 4
------------
- ramen (the thinest one you can find, I can't find fresh one but precooked will do fine)
- 4 carrots
- 2 yellow bell pepper
- 2 red bell pepper
- 2 onion
- 4 eggs
- 3 zucchini
- a strong Japanese beer, 500ml bottles are the most common so go with that
- soia sauce

pour some olive oil in the wok.

chop the onion roughly.

chop the carrots too. carrots need to be in the smallest pieces, you can also make a julienne cut out of them but I prefer pieces.

clean the bell peppers.

start heating the oil on a high flame

keep chopping pepper until the oil is hot, then pause and give attention to the wok

put onion pieces in the wok and shuffle them a lot. when they start turn yellowish, put carrots and lower the flame. don't wait until onion are fully golden because you'll burn them as carrots are not that watery to safeguard the onion pieces. carrots need to go this way 10 minutes before putting peppers in.

finish chopping peppers. make stripes, around 1/10" in thickness and no more than 1" long. thinness is for the cooking, length for blending with the ramen

while you're chopping keep an eye on the stuff on the flame. when it gets dry, pour with a quarter of the beer. let it go a couple of minutes, and put peppers in. shuffle them all. they need to go 20/30 minutes before putting zucchini in

in the meanwhile start cutting zucchini. chop them in pieces, make them in pieces roughly of 1/2" size. now and then shuffle up the stuff in the wok. this should slow you enough that by the time zucchini are chopped you can put them in the wok. respect the time limit or zucchini wil get ready before pepper

they'll need to go for another 30 minutes, so plan the ramen accordingly to make it ready when the vegetables are ready.
after 20 minutes or so, break the eggs in a cup and mix them thoroughly

when ramen is about to get ready, say a couple minute before, crank up the flame as you need the vegetables super hot and put the beer to prevent them burning down on the wok. shuffle frequently. you'll need to have them hot for the egg to cook.

when ramen are ready put them in the wok, give a quick shuffle, put the egg in and shuffle until the beer dries and the eggs are well cooked. it will take 2/3 minutes.

pour some soya in and it's ready.

I serve them directly from the wok, the wok it's nice enough to be brought on the table steaming (I'm quite obsessed with presentation )Low-grade peanut sauce to go on a low-grade stirfry.  I'm not a great cook, but darn it if I don't like peanut sauce sometimes:
Spoiler (click to show/hide)
- Take a couple big spoons of peanut butter, put them in a bowl.  Add some water and stir it a lot, repeat adding a little of both at a time until you hit the desired volume.
- Stir until the mixture starts to turn white.  That's when the oils and fats and stuff have broken up enough that it gets a good texture.  If you overstir, it'll firm up again.
- Lots of sugar, to taste.  More than you think you'll need.
- A couple finely-minced garlic cloves.  They can go a long way.

Aaaand...once you add more spiciness, you're done.  I like adding some kind of chili oil, but you really have to be careful with it.  The peanutty flavor is really good at completely masking chili-style heat until it hits the back of your tongue, so be gentle when adding it.  And while I'm not a fan of soy, some of the really spicy soy-based hot sauces you can buy will add a lot here.

Heat it up and put it on your stir fry.  Yum!

by:LoSboccacc

Spoiler: low-grade peanut sauce (click to show/hide)

- Take a couple big spoons of peanut butter, put them in a bowl.  Add some water and stir it a lot, repeat adding a little of both at a time until you hit the desired volume.
- Stir until the mixture starts to turn white.  That's when the oils and fats and stuff have broken up enough that it gets a good texture.  If you overstir, it'll firm up again.
- Lots of sugar, to taste.  More than you think you'll need.
- A couple finely-minced garlic cloves.  They can go a long way.

Aaaand...once you add more spiciness, you're done.  I like adding some kind of chili oil, but you really have to be careful with it.  The peanutty flavor is really good at completely masking chili-style heat until it hits the back of your tongue, so be gentle when adding it.  And while I'm not a fan of soy, some of the really spicy soy-based hot sauces you can buy will add a lot here.

Heat it up and put it on your stir fry.  Yum!

by: Sowelu

[Tellemurius]

im posting sushi, and no its not easy to make.

[Rysith]

Does it have to actually be Japanese, or can it just be delicious and similar to Japanese?

[Vector]

Eh.

Vector's Breakfast What-the-hell-is-this
(from Vector)

Ingredients:
Egg
Handful or two nuts (almonds, cashews, pistachios, pine nuts, or peanuts preferred.  Skip 'em if you don't have 'em)
Half an onion
Oil (I use olive.  Use whatever you have.  Butter is fine)
Carrot (if you have any)
Leftover rice (if you have any)
Peas/cabbage/bell pepper/whatever (if you have any.  "Whatever" does not include radish, beets, or cucumber.  That would just be gross)
Soy sauce (or skip it)

Procedure:
1. Heat up pan.  Put in oil.
2. Cut up carrot into little pieces and throw into pan.  Turn over occasionally.  Don't worry if they turn a little bit black.
3. Cut up onion into little pieces and throw into pan.  Keep turning.  If you've got a lot of other ingredients, throw in the whole onion.
4. When onions are yellowish, crack an egg or two in there depending on how much other ingredients you've shoved in.  You might want to add more oil first.  Just kind of stir everything around.
5. Put in your extra vegetables if you have them now.  You should've sliced them fairly fine.
6. Rice time!  Toss it in.  If you have rice, throw in a little soy sauce when you're doing this.  Otherwise, you should pour it over later.
7. While that's cooking, chop the nuts up fine.
8. Once it looks like food, turn off the pan.
9. Pour food into bowl.  Add nuts and a little soy sauce (if you didn't put it in earlier) and stir it around.
10. Nom.

Cook time: 10-20 minutes, and you can easily wash all of yesterday's dishes, get your tea ready, and start pot of rice while you're cooking it.

[Tellemurius]

Does it have to actually be Japanese, or can it just be delicious and similar to Japanese?

fine i'll just change it to asian and Vector that sounds good but in order to qualify you need to add the soy sauce.

[Vector]

Does it have to actually be Japanese, or can it just be delicious and similar to Japanese?

fine i'll just change it to asian and Vector that sounds good but in order to qualify you need to add the soy sauce.

You know, it'd probably work better if this were just a recipe thread, so that when folks have recipes they can add them (rather than needing to get to the theme week).

But in any case, it's basically fried rice if you add all the ingredients in, and a normal stirfry otherwise.

[Tellemurius]

Does it have to actually be Japanese, or can it just be delicious and similar to Japanese?

fine i'll just change it to asian and Vector that sounds good but in order to qualify you need to add the soy sauce.

You know, it'd probably work better if this were just a recipe thread, so that when folks have recipes they can add them (rather than needing to get to the theme week).

But in any case, it's basically fried rice if you add all the ingredients in, and a normal stirfry otherwise.

i know a recipe thread would be better but some days you just got a taste for something specific like today for me, French and indian food.

[Vector]

Hmm... well, then it might be a good idea to accept anyone who comes, but call specifically for whatever you're trying to eat.

That way all the rest of us can get in on the good recipe action, too =)


I'll have a curry recipe for you guys later.

[Rysith]

Maybe have the thread be whatever recipes, but have the organized bit in the first post sorted by type of food?

Anyway:
Emerald Peanut-Sesame Noodles (Commentary by Rysith)
Inspiration comes from A Year in a Vegetarian Kitchen, by Jack Bishop[0]

Noodles:
    1 pound noodles[1]
    2 tablespoon sesame oil
    salt

    Prepare noodles to al dente (boil water, add salt, cook 5-8 minutes, rinse to remove excess starch). Transfer noodles to a large bowl and toss with sesame oil until well coated

Sauce:
    3 cups packed spinach leaves
    1/3 cup smooth peanut butter (unsweetened)
    1 tablespoon minced ginger
    1 tablespoon sugar
    1/3 cup hot water
    3 tablespoons soy sauce[2]
    1 tablespoon rice vinegar

    Place all ingredients in a food processor. Use the hot water to wilt the spinach slightly, which makes fitting everything much easier. Process until smooth, scraping down the sides as needed

Garnish (optional)[3]
    3 tablespoons peanut oil
    4 medium scallions, thinly sliced

    Heat oil in a small skillet over high heat until almost smoking. Add scallions and fry, stirring occasionally, until lightly browned, about 2 minutes. Remove to a paper towel to drain.

Assembly:
    Add sauce to noodles, stirring with spoons or your hands as you do to ensure a good distribution. continue tossing until the noodles are evenly coated. If the noodles seem dry, add a tablespoon of cold water and continue tossing. Serve immediately, serves four as a main course.

• I'm not a vegetarian, but it's a great book. Lots of stuff that is good-and-happens-to-be-vegetarian, rather than trying to imitate meat in various forms.
[1] The original recipe wants 'Fresh Chinese noodles', but doesn't actually say what it means by that (lo mein? chow mein? chow fun?). I've had success with Udon and Soba, I'd imagine that it would work well with most types (maybe not egg or rice...). It's definitely forgiving.

[2] I've had lots of success with dark mushroom soy sauce, which is an excellent idea taste-wise but makes it come out dark brown and muddy-looking. Normal soy sauce doesn't give it as strong a flavor, but makes it come out brilliantly green (hence the "emerald" peanut-sesame noodles). Taste preference and presentation importance, I guess.

[3] Maybe I don't really know how to prepare it, but the garnish always comes out soggy and sort of tasteless for me. I might try just raw scallions next time...

My brother also has an excellent recipe for root vegetables in cumin sauce that I'll need to drag out of him and post here.

[Vector]

^ I'll try that next time I have noodles and spinach is cheap on the street.

That said, I suspect that your garnish problem is a. that you're overcooking the scallions and b. you're adhering too strongly to the measurement of the oil.  Raw scallions are going to taste pretty nasty, and if they're too oily you'll have even more problems... just pour a little oil in, sautee 'em, and take them out the minute you can smell them or they've become anything less than crisp (light yellowish color, I think).  Keeping them in the fridge beforehand will probably help with crispness, as long as your refrigerator isn't too cold.  Ice crystals are bad, dude.

Your scallions might also be too old. 

[MaximumZero]

Ice crystals don't mean too cold. They mean frozen, unfrozen, and then frozen again.

[Vector]

Ice crystals don't mean too cold. They mean frozen, unfrozen, and then frozen again.

Huh?  I meant that "if your fridge is producing ice crystals, it's probably too cold."  Not in terms of actual temperature, but in terms of effects.

[MaximumZero]

...it suddenly occurs to me that I have no idea where this original conversation started, and I should retract my statement, shut the hell up, and go to bed. I apologize for accidentally eavesdropping.

[Rysith]

^ I'll try that next time I have noodles and spinach is cheap on the street.

That said, I suspect that your garnish problem is a. that you're overcooking the scallions and b. you're adhering too strongly to the measurement of the oil.

Alright, I'll try using less oil and shorter frying and report back. The scallions were recent and the fridge well-tuned, so I don't think that that's the issue.

[Vector]

...it suddenly occurs to me that I have no idea where this original conversation started, and I should retract my statement, shut the hell up, and go to bed. I apologize for accidentally eavesdropping.

No, no... don't worry about it.  There is no "eavesdropping" here, and your advice is always much-appreciated.

Alright, I'll try using less oil and shorter frying and report back. The scallions were recent and the fridge well-tuned, so I don't think that that's the issue.

Yeah, I'm thinking that the cook length should be between garlic and white onions.  Plus a bit of adjustment for chopping thickness... scallions are tough, man.  I hardly ever use them.

Haha, sorry for any stupid or incomprehensibility.  I'm in the middle of fixing a wonky sleep schedule.