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    You are in: Home / Community Forums / Asian Cooking / Show and tell Asian recipes you made here
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    Show and tell Asian recipes you made here

    Go to page << Previous Page  1, 2, 3 ... 18, 19, 20, 21, 22, 23  Next Page >>
    Skipper/Sy
    Sat Aug 20, 2011 8:15 pm
    Food.com Groupie
    Rinshinomori wrote:
    Thank you Skipper.

    I love those osenbe - rice crackers too and I can usually finish them very quickly.


    Osenbe Rick Cracker, another spelling is Senbei Rice Crackers (Googled).

    Senbei – Big Round Japanese Rice Crackers (I call them soy bean rice crackers)
    http://en.wikipedia.org/wiki/Senbei

    Arare- Smaller in size Japanese Rice Crackers ( call them soy bean rice crackers)
    http://en.wikipedia.org/wiki/Arare_%28food%29

    the Osenbe/Senbei rice crackers I had were extremely hard and not sweet... and soooo gooooood! The ones with the black seeds were a new variation for me.

    Skipper/Sy
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    Rinshinomori
    Sun Aug 21, 2011 9:44 pm
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    Skipper/Sy wrote:
    [

    the Osenbe/Senbei rice crackers I had were extremely hard and not sweet... and soooo gooooood! The ones with the black seeds were a new variation for me.

    Skipper/Sy
    icon_cool.gif


    The black seeds are black sesame seeds - nutritious. Glad you like them Skipper!
    Rinshinomori
    Mon Aug 22, 2011 1:10 am
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    I made jajamen using ground pork - totally yummicious!
    dianegrapegrower
    Thu Sep 01, 2011 9:51 am
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    Rinshinomori wrote:


    I made jajamen using ground pork - totally yummicious!


    Beautiful composition - much too pretty to eat. Nice contrast of color and texture, really sets off the pork. Wish I had a plate!

    Diane
    Rinshinomori
    Sat Sep 03, 2011 12:58 pm
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    Thanks Diane!
    Rinshinomori
    Sat Sep 03, 2011 1:03 pm
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    Here is another ramen I made several days ago. This one is miso ramen using Hawaiian style chashiu pork, green onion, and boiled egg. Classic style ramen found all over Japan esp in Hokkaido area where miso ramen is popular.

    Skipper/Sy
    Sat Sep 03, 2011 6:58 pm
    Food.com Groupie
    Rinshinomori wrote:
    Here is another ramen I made several days ago. This one is miso ramen using Hawaiian style chashiu pork, green onion, and boiled egg. Classic style ramen found all over Japan esp in Hokkaido area where miso ramen is popular.



    This soup looks sooooo gooood, and if served in a restaurant and after eating I would give a big tip!

    Anyway, my question is the semi-cooked egg, half raw. Ever since we have been more aware of salmonella in food, I am reluctant to make eggs that are not fully cooked. So I don't make any longer "sunny side up eggs," pouched eggs or when added to my congee/jook of rice a raw semi-cooked egg. And for cooking I would substitute using Egg Beaters or other brands of eggs in a carton. Further, I think the salmonella is in the white part of the egg? (not sure) so then the egg in your soup would be acceptable.

    Comments...

    Skipper/Sy
    Rinshinomori
    Sat Sep 03, 2011 8:13 pm
    Food.com Groupie
    From what I understand salmonella is more common in the Eastern states. Have you heard that too? I won't eat raw egg, but I like scrambled eggs loose and not hard cooked...do not like hard, rubbery overcooked eggs. When I make fried eggs, I cook my eggs mostly done, but again not all the way done. This applies to boiled eggs as well. For Japanese style boiled eggs, it's much less done than hard cooked western style eggs. Normally I cook eggs 8 min for using in salads, etc, but for this style of eggs, it's 5.5 min. White are perfectly cooked through and yellow still soft.
    Skipper/Sy
    Mon Sep 05, 2011 8:29 am
    Food.com Groupie
    Rinshinomori wrote:
    From what I understand salmonella is more common in the Eastern states. Have you heard that too? I won't eat raw egg, but I like scrambled eggs loose and not hard cooked...do not like hard, rubbery overcooked eggs. When I make fried eggs, I cook my eggs mostly done, but again not all the way done. This applies to boiled eggs as well. For Japanese style boiled eggs, it's much less done than hard cooked western style eggs. Normally I cook eggs 8 min for using in salads, etc, but for this style of eggs, it's 5.5 min. White are perfectly cooked through and yellow still soft.

    Hello,

    I decided to do a little Googling.... on this subject. Lightly cook eggs is not good and salmonella can be in both the yoke or white part of an egg; http://www.cdc.gov/features/salmonellaeggs/ this URL gives suggestions for using eggs in cooking and refrigeration. Aside-in England they do not refrigerate eggs and keep fresh bought eggs on the shelf for about two weeks.

    I will use eggs in Egg Drop Soup and I do like to have a semi-cook egg in my Congee/Jook. Also, if I have to cook using eggs, I often get the pasteurized eggs in a containers.

    Skipper/Sy
    icon_cool.gif
    Rinshinomori
    Mon Sep 05, 2011 5:54 pm
    Food.com Groupie
    Check this: http://www.nytimes.com/2010/08/25/business/25vaccine.html

    Very interesting reading. Japanese consumers in the US buy eggs imported from New Zealand because this problem is very small there. As you know, there are Japanese who love using raw eggs in their diet. Like adding to sukiyaki sauce. Very common. I think this may be common in Korea as well.
    Skipper/Sy
    Tue Sep 06, 2011 12:40 pm
    Food.com Groupie
    Rinshinomori wrote:
    Check this: http://www.nytimes.com/2010/08/25/business/25vaccine.html

    Very interesting reading. Japanese consumers in the US buy eggs imported from New Zealand because this problem is very small there. As you know, there are Japanese who love using raw eggs in their diet. Like adding to sukiyaki sauce. Very common. I think this may be common in Korea as well.


    Interesting reading... and the Japanese US consumers buy New Zealand eggs.

    Skipper/Sy
    icon_cool.gif
    Skipper/Sy
    Fri Sep 09, 2011 9:34 pm
    Food.com Groupie
    Here is a wholesome Chinese dish I made tonight.
    Stir-Fried Black Mushrooms, Bamboo Shoots, Sauteed Spinach and with white rice.


    I have posted the basic recipe but also included Chicken, since it was required for one of the RSC contest.
    http://www.food.com/recipe/stir-fried-chicken-black-mushrooms-bamboo-shoots-and-spinach-116320

    Skipper/Sy
    icon_cool.gif
    Skipper/Sy
    Tue Sep 13, 2011 9:09 pm
    Food.com Groupie
    Will try Nona's suggestion on how to upload images from Flickr... here goes.

    Looks like it will worked based on Preview of this post... it was a little tricky, needed to click on thumbnail and the medium size image.. and then "Copy Image Location" when viewed at flickr's website. Thanks Nona.

    Here a two dished I made a several weeks ago...


    A Pork and Broccoli Stir-Fry


    Asian Medley- Chicken Curry, Fried Tofu, Celery in a Mustard Sauce and Sauteed Spinach in garlic and oil

    Skipper/Sy
    icon_cool.gif
    Skipper/Sy
    Mon Sep 19, 2011 3:21 am
    Food.com Groupie
    Hi,

    Here is another tasty dish, Chinese Spareribs with five spices powder, fermented Chinese black beans...



    Skipper/Sy
    icon_cool.gif
    Skipper/Sy
    Mon Sep 19, 2011 2:09 pm
    Food.com Groupie
    FYI- Having a Flickr problem, so some of my images are not showing up...

    Skipper/Sy
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