Bright taste, dizzying aromas, spicy additives and harmonious combinations of ingredients - this is how you want to describe most of the East Asian dishes. But because of the unusual cooking techniques, it may seem like repeating something like this at home is not easy. Food Network hosts and chefs challenge this stereotype with five quirky yet simple Asian-inspired recipes. Shiba Mtongana, the host of the show "In Siba's Kitchen" (on Saturdays and Sundays at 07:30 Moscow time, 12+) often pampers her loved ones with the delights of East Asian cuisine. The chef's arsenal includes recipes for rice with vegetables and bacon, delicious glazed ham and spicy wings with soy sauce. Will you try again?
Wings with soy sauce
Cooking time: 25 minutes
20 chicken wings
For the marinade: 4 tablespoons soy sauce, freshly ground black pepper, 250 ml sweet chili sauce, 250 ml barbecue sauce, 4 onions, finely chopped
Serving: coriander, lime slices, green onions
Preheat oven to 200 ° C, brush with olive oil or non-stick spray. In a large bowl, combine all the marinade ingredients, add the resulting mixture to the wings and mix well. Place the chicken on a baking sheet in one layer and bake in the oven until golden brown (15-20 minutes). Transfer the finished wings to a plate, garnish with coriander, onions and lime slices.
Noodles with salmon and herbs
Cooking time: 15 minutes
2 packages of instant noodles
2 tablespoons peanut oil
Juice one lime
1 / 3 cup
2 tablespoons sesame
226 g chopped mixture (red and green cabbage, carrots)
¼ cup of red miso
2 tablespoons of honey
170 g salmon fillets, toasted sesame seeds
For serving: thinly sliced green onions
Prepare the ramen noodles (no bag seasoning added) according to the instructions on the package. Let cool slightly. Mix peanut butter, lime juice and 1 / 3 cup sesame. Add the cabbage and carrot mixture to the cold noodles, stir and let stand for 30 minutes. Place the baking sheet in the oven and preheat, then line it with parchment paper.
In a small bowl, combine miso, honey and the remaining 2 tablespoons of sesame seeds, and season with salt. Spread the resulting mixture on the fillet on both sides, place it on a baking sheet and bake at 62 ° C for 8-10 minutes. The fish should be baked on the outside, but remain slightly transparent on the inside. Transfer the cooked fillet over the salad and noodles, sprinkle with toasted sesame seeds and green onions.
Cooking time: 3.5 hours
4 kg ham (boneless and jointless)
500 ml chicken broth
3.5 liters water
2 dried bay leaves
6 chopped garlic cloves
60 g chopped ginger
1 teaspoon black pepper
3 branches fresh thyme
3 branches rosemary
6 carrots (washed and chopped)
2 sticks of chopped celery
For icing: 2 tablespoons honey, 3 tablespoons soy sauce, juice of half an orange, 30 g grated ginger, 3 cloves of grated garlic, Thai pepper seeds (to taste)
Place the ham in a large saucepan, cover with water and stock. Add bay leaves, garlic, ginger, pepper, thyme, rosemary, carrots and celery. Bring to a boil and cook until tender (about 2-3 hours). Remove the ham from the stock and let it cool slightly. Preheat oven to 200 ° C. In a bowl, combine all the icing ingredients and add a few thai pepper seeds. Place the ham on a baking sheet, cover with the icing and bake for 20-30 minutes until crisp around the edges.
Chicken skewers with peanut sauce
Cooking time: 10 minutes
1 cup peanut butter
½ cup chicken broth
Juice of one lime
1 tablespoon soy sauce
1 teaspoon red chili
½ teaspoon cayenne pepper
1 tablespoon honey
900 grams chicken breast fillet
2 tablespoons vegetable oil
1 teaspoon allspice
Salt and pepper taste
In a small saucepan, combine the peanut butter, chicken broth, lime juice, soy sauce, chili, cayenne pepper and honey. Put on medium heat, and, stirring constantly, bring to a boil. When the peanut butter is melted, season with salt and pepper to taste and remove from heat.
Preheat a skillet. String the pieces of breast onto skewers, brush on both sides with butter, season with salt and pepper and cook for about 4 minutes on each side. Serve with peanut sauce.
Rice with vegetables and bacon
Cooking time: 25 minutes
1 tablespoon olive oil
1 onion, finely chopped
2 garlic cloves, chopped 250 g smoked bacon, diced Red, yellow and green peppers
1 rounded tablespoon curry powder
400 g cooked basmati rice
2 tablespoons thyme chopped
Salt and pepper to taste
Heat the olive oil in a skillet and fry the onion and garlic in it (about two minutes). Then add the chopped bacon and cook until crispy. Add red, green and yellow peppers and simmer for about two minutes, until softening. Put the curry in a dish and cook for another 30 seconds, then add rice and thyme to the pan, stir well. You can cover it with foil or a lid to keep the dish warm and retain its taste until serving.
Photo: Getty Images, press archives
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