Asian Seasoning Recipes
KOREAN BBQ-STYLE ASIAN BURGER
If you're looking for a savory Asian burger, look no further than this Korean-style umami-bomb from the Steamy Kitchen Cookbook. Asian fusion at its best. Makes four 1/3-pound burgers.
Provided by Jaden Hair
Categories Entree
Time 35m
Number Of Ingredients 22
Steps:
- In a bowl, mix the ground beef with the garlic, ginger, soy sauce, brown sugar, green onion, sesame seeds and black pepper. Form into four equal-sized patties. For best results, form a slight indentation in the middle of each patty and shape them just under one inch thick as they will puff up during grilling, especially in the middle. Let rest for 15 minutes at room temperature.
- In the meantime, prepare the Quick Cucumber Carrot Pickle. In a small bowl, toss the carrots, cucumber and sesame seeds with the rice vinegar and sugar.
- Assemble the condiments and garnishes of your choice for the Banchan Burger Bar.
- Preheat the barbecue grill for direct grilling over high heat.
- If you are cooking on the stove-top, set a large grill pan or frying pan over high heat. When a bead of water sizzles upon contact and evaporates, add the cooking oil. Place the patties on the hot grill or frying pan, not touching each other. Cook the patties 5 to 7 minutes on each side for medium (should be an internal temperature about 150°F.
- Serve with Banchan burger toppings.
Nutrition Facts : ServingSize 1 burger, Calories 703 kcal, Carbohydrate 32 g, Protein 33 g, Fat 48 g, SaturatedFat 19 g, Cholesterol 145 mg, Sodium 371 mg, Fiber 3 g, UnsaturatedFat 24 g
ASIAN SPICE MIXTURE
Make and share this Asian Spice Mixture recipe from Food.com.
Provided by queenbeatrice
Categories Low Cholesterol
Time 5m
Yield 1 cup, 1 serving(s)
Number Of Ingredients 5
Steps:
- Mix all ingredients together.
- Store in airtight container.
ASIAN SEASONING MIX
Yield 1/2 cup
Number Of Ingredients 5
Steps:
- Add all ingredients to a jar with a tight fitting lid. Shake. Done.
ASIAN SAUCES
So many people don't attempt making asian dishes because the sauces are too complex. Here is a list of asian sauces you can make without stress. I have listed them in the "Directions" sections so as to not copy/paste so many times. :)
Provided by Lolly St John
Number Of Ingredients 1
Steps:
- 1. Asian Sauces Orange Sauce for Stir Fry 1 1/2 tablespoons soy sauce 1 1/2 tablespoons water 5 tablespoons sugar 5 tablespoons white vinegar 1 orange, zest of General Tao's Sauce 1/4 cup cornstarch 3 tablespoons water 1/8 teaspoon garlic powder 1/4 teaspoon ginger 1/2 cup chicken stock 1/2 cup sugar 1/4 cup good-quality soy sauce 3 tablespoons white vinegar 4 red chilies or use Pepper flakes (optional) Stir fry Sauce 2/3 cup soy sauce 1/2 cup chicken broth 1/3 cup rice wine 3 1/2 tablespoons sugar 1 tablespoon sesame oil 1/4 teaspoon white pepper 2 tablespoons cooking oil 1 tablespoon minced garlic 1 tablespoon minced ginger 2 tablespoons cornstarch 1/4 cup water Sweet and Sour Sauce 1/4 cup ketchup 1/4 cup sugar 1/4 cup vinegar 1 tablespoon soy sauce 1 1/2 tablespoons cornstarch 3/4 cup pineapple juice or 3/4 cup water (I use pineapple juice) 2 teaspoons oil Mongolian Grill Sauce 1 teaspoon olive oil or 1 teaspoon canola oil 1/2 teaspoon ginger powder 1 tablespoon minced garlic 1/2 cup soy sauce 1/2 cup water 1/4 cup brown sugar Dipping Sauce 3/4 cup water 2 teaspoons cornstarch 1/3 cup seasoned rice vinegar 1/4 cup brown sugar 1 1/2 tablespoons reduced sodium soy sauce 1 tablespoon fresh ginger, grate 2 cloves garlic, smashed 1/2 teaspoon crushed red pepper flakes Basic Chinese White Sauce In a measuring cup, combine: 2 Tablespoons soy sauce, shoyu, or Bragg's 3/4 cup water 1 Tablspoon grated ginger 1/2 teaspoon chopped garlic (1 small clove) 1 Tablespoon cornstarch Basic Chinese Brown Sauce In a measuring cup, combine: 2 Tbl. soy sauce, shoyu, or Bragg's 3/4 c. water 0.5 - 1 Tbl. grated ginger 1 tsp. chopped garlic (1 clove) 1 Tbl. cornstarch 1 Tbl. Molasses Spicy Orange Glaze In a measuring cup, combine: 1/2 cup OJ 2 Tbl. soy sauce, shoyu, or Bragg's 1/3 c. water 1 tsp grated ginger 1-2 tsp. chopped garlic (1-2 cloves) 1 Tbl. cornstarch
- 2. Basic Chinese Sauce 4 ts Soy sauce 1 ts Sesame oil 1 ts Oyster sauce 1 ts Chili paste Basic Asian Brown Sauce 1/2 cup granulated sugar 1 tablespoon cornstarch 1 cup chicken broth 2 tablespoons soy sauce 1 clove garlic, finely chopped Chinese Lemon Sauce 1/4 cup sugar 1/3 cup chicken broth 1 teaspoon grated lemon peel 3 tablespoons lemon juice 2 tablespoons light corn syrup 2 tablespoons rice vinegar 1/4 teaspoon salt 1 garlic clove , minced 2 teaspoons cornstarch 1 teaspoon cold water Peanut Sauce 1 tablespoon peanut butter (i used crunchy) 3 tablespoons skim milk or 3 tablespoons soymilk or 3 tablespoons coconut milk (will do) 1 teaspoon garlic powder 1 teaspoon soy sauce or 1 teaspoon oyster sauce 1 tablespoon chili sauce or 1 tablespoon ketchup 1 dash chili flakes salt and pepper , to taste Ginger Sauce 1 yellow onion 2 tablespoons peeled and grated fresh ginger 1/4 cup fresh lemon juice 1/2 cup white vinegar 1 cup soy sauce Mustard Sauce 2 tablespoons dry mustard 1 1/2 teaspoons sugar 5 tablespoons milk 2 tablespoons cream 2 tablespoons hot water 1 tablespoon sesame seeds, lightly toasted 1/4 cup soy sauce 1 garlic cloves, minced Teriyaki Sauce 1 cup soy sauce 1/2 cup brown sugar 2 garlic cloves, minced Sriracha Sauce 1 1/2 cups chopped Chili Peppers 1 Tablespoon fresh lime juice 3 garlic cloves 2 Tablespoons palm sugar (or brown sugar) 2 teaspoons salt 1/4 cup white vinegar Spicy Sushi Sauce 1/2 cup mayonnaise ( use vegan mayo to make this sauce vegan) 2 tablespoons sriracha sauce 1/4 teaspoon toasted sesame oil Thai Sweet Chili Sauce 3 garlic cloves, peeled 2 hot red peppers ( jalapeno, serrano, thai, cayenne, etc.) 1/2 cup sugar 3/4 cup water 1/4 cup vinegar 1/2 teaspoon salt 1 tablespoon cornstarch 2 tablespoons water
- 3. Wasabi Sauce 1/3 cup mayonnaise 2 teaspoons wasabi paste or 2 teaspoons wasabi powder 2 tablespoons honey Asian Barbecue Sauce 6 tablespoons hoisin sauce 2 tablespoons rice vinegar ( not seasoned) 1/2 teaspoon lemon juice 1 tablespoon asian fish sauce 1 tablespoon soy sauce 1 tablespoon honey 1/3 cup minced shallots 2 garlic cloves, minced 1 tablespoon minced peeled fresh ginger 1/8 teaspoon Chinese five spice powder 1/3 cup sugar Tabasco Sauce 3 dozen long hot red peppers 1 garlic cloves 1 tablespoon granulated sugar 1/2 teaspoon salt 1 teaspoon horseradish 1 cup hot vinegar Hoisin Sauce 4 tablespoons soy sauce 1 tablespoon peanut butter or 1 tablespoon black bean paste 1 tablespoon honey or 1 tablespoon molasses or 1 tablespoon brown sugar 2 teaspoons white vinegar 1/8 teaspoon garlic powder 1/8 teaspoon onion powder 2 teaspoons sesame oil 20 drops chinese hot sauce ( or habenero or jalapenos) 1/8 teaspoon black pepper Asian Plum Sauce 6 cups pitted chopped red plums 1 1/2 cups packed brown sugar 1 cup sugar 1 cup vinegar 1 small onions ( 1/2 cup minced) 1 teaspoon crushed dried chili pepper flakes 4 garlic cloves, minced 1 tablespoon fresh ginger, minced 2 tablespoons soy sauce or 1 tablespoon salt 1 tablespoon Thai basil or 1 tablespoon tarragon, minced 1 tablespoon basil, minced Lumpia Dipping Sauce 1/2 cup water 1/2 cup sugar 1/4 cup apple cider vinegar 1 tablespoon cornstarch 1 tablespoon ketchup 1 garlic cloves, finely minced 1/4 teaspoon crushed red pepper flakes
- 4. Basic directions: mix ingredients, cook until thickened.
STIR-FRY SEASONING WITH SWEET AND SPICY HEAT
Provided by Claudia Gomez
Time 5m
Yield 10
Number Of Ingredients 9
Steps:
- To prep ahead, combine all dry ingredients in a small-sized mixing bowl.
- Mix until thoroughly combined. If not using immediately, pour your homemade stir-fry seasoning mix into a sealable jar until ready for use.
- Once you're ready to use your seasoning, combine the dry contents with the soy sauce and water in a mixing bowl.
- Whisk until well-combined before use.
Nutrition Facts : ServingSize 10
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- Cinnamon. Did you know that cinnamon is the dried inner bark of a tree? The cinnamon “quills” come from stripping and peeling the bark of the Cinnamomum tree and then drying it.
- Peppercorn. Peppercorn is possibly the most popular and widely used Asian spice! It comes in three varieties– green, black and white, with the most common being black pepper.
- Cardamom. This spice originates from South Asia, namely Bhutan, India and Nepal, but nowadays you can find it in the spice aisle of any supermarket. Cardamom is also known as the 'queen of spices' and looks like a dried pod of sorts that holds a few black seeds.
- Powdered ginger. Ginger is both an aromatic and a spice. Fresh ginger can flavour and add heat to a recipe, or you can stock up on powdered dry ginger to add into recipes when you don’t have fresh ginger on hand.
- Chilli (dried and powdered) Chilli in its many forms is used quite liberally in Asian cooking, particularly in Thai, Indonesian and Korean cuisine. In Chinese cuisine, whole dried chillies are used in recipes like the famous Kung Pao chicken.
- Curry leaves. Curry leaves will perfume any dish with a distinctly Asian aroma. They can be harvested from the curry tree and you can use it fresh or dried.
- Coriander. When roasted and ground, these small round seeds lend a gentle aroma and complex flavour to any dish. Although we’re featuring just the seeds here, coriander leaves are also widely used across Asia and have quite a few health benefits.
- Bay leaves. Like curry leaves, bay leaves add aroma and flavour to food and is used in both western and eastern cooking alike. Although there are many versions of this leaf, the real bay leaf is known as Laurus nobilis and is dense with nutrients.
- Fennel. Fennel seed may look a lot like cumin. But it’s general shape is where the similarities of these two spices end. Take a whiff of fennel and you will note that it is poles apart from cumin.
- Fenugreek seeds. For hundreds of years, this tiny yellow seed is famous for its impressive health benefits to boast of and has been used in alternative and natural medicine for hundreds of years.
BEST CHINESE SAUCES AND SEASONING RECIPES
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- Soy Sauce. Ubiquitous in Chinese cooking, soy sauce is used in marinades, sauces, as a dip and more. Light soy sauce (also called thin soy sauce) is lighter and saltier, while dark soy sauce has a darker color and richer flavor.
- Hoisin Sauce. This thick, dark brown sauce is known for its pungent, slightly sweet flavor with just a bit of heat. Hoisin sauce is used in sauces, to marinate meat, especially pork, and as a dip.
- Rice Wine. Indispensable in Chinese cooking, rice wine is used as a tenderizer in marinades, to add flavor to sauces and in many dishes. Fortunately, good quality rice wine is becoming more widely available.
- Rice Vinegar. While there are exceptions, most Chinese vinegar is rice-based. Generally milder and with more subtle flavor than western vinegar, Chinese rice vinegar is a key ingredient in several recipes, including sweet and sour and hot and sour dishes, and is used as a dip.
- Oyster Sauce. Made from oyster extract and spices (and frequently thickened with cornstarch and with caramel added for color), oyster sauce is used to enhance existing flavors and add a darker color to dishes.
- Asian Sesame Oil. All it takes is a small amount of this dark colored oil, made from pressed and toasted sesame seeds, to add flavor to marinades, dips, and cooked dishes.
- Chili Paste/Sauce. Made from chili peppers and salt, with garlic and other seasonings, a dash of chili paste is all that is needed to add heat to dishes.
- Chili Bean Sauce. Not to be confused with regular chili paste or sauce, this thick, spicy chili bean sauce is made with chilis, fermented soybeans and often fermented broad beans and a variety of seasonings.
- Plum Sauce. While in the West it’s known mainly as a dip, in China this jam-like sauce with a sweet and sour flavor is also used in cooking. In any event, you’ll want to keep a jar on hand, or you can make your own plum sauce.
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