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Fried Zucchini (Hobak Gui)

Food & Recipes

Korean red bean paste, gochujang, is a dark red spicy paste made from fermented soy beans and red pepper. It is used to season stews and soups. Once opened it keeps well in the fridge for at least a year.

Ingredients

1 zucchini
2 tbs. vegetable oil

Hot Sauce
1 tsp. red bean paste
1 tbs. vinegar
1 tbs. light corn syrup
1/4 tsp. sesame oil
1/2 tsp. sesame seeds

Directions

1. Mix hot sauce ingredients together.

Fresh Herb Khoresh (Khoresh-e qormeh sabzi)

Food & Recipes Makes 6 servings.
Preparation time: 25 minutes
Cooking time: 3 hours

Ingredients


2 large onions, peeled and thinly sliced
2 pounds lamb shank or 1 1/2 pounds deboned leg of lamb cut in 2-inch pieces, or 2 pounds chicken legs, cut up
1/2 cup oil
1 1/2 teaspoons salt
1/4 teaspoon freshly ground
black pepper
1/2 teaspoon turmeric
1/3 cup dried kidney beans
4 whole dried Persian limes (limu-omani), pierced
4 cups finely chopped fresh parsley or 1 cup dried

Korean Pumpkin Soup (Joseon Hobak Guk)

Food & Recipes Ingredients

1 cup sliced pumpkins
3 cups water
½ tsp. salt

Directions

1. Remove the pumpkin skin and seeds, and cut into small, thin slices.
2. Place the sliced pumpkins in a pot, add water and bring to a boil.
3. Reduce the heat, cover the pot and simmer on low heat for 1 hour. Stir occasionally.
4. Season with salt and serve.


Recipe excerpted from Korean Temples and Food by Jung Lee.

Orange Khoresh (Khoresh-e porteqal)

Food & Recipes

Makes 6 servings
Preparation time: 30 minutes
Cooking time: 2 hours

Ingredients


2 large onions, peeled and thinly sliced
2 pounds chicken legs, cut up
1/3 cup oil
1 tablespoon flour
2 tablespoons slivered orange or tangerine peel with bitterness removed, page 378
1 teaspoon advieh (Persian spice mix, page 376)
1 teaspoon salt
1/4 teaspoon freshly ground
black pepper
1 1/2 cups freshly squeezed
orange juice
2 large carrots
4 oranges

Baked Saffron Yogurt Rice with Lamb (Tah chin-e barreh)

Food & Recipes

Makes 6 servings.
Preparation time: 1 hour 10 minutes plus 2 hours' marinating
Cooking time: 3 to 3 hours 30 minutes

Ingredients


2 large onions, peeled and thinly sliced
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 pounds boned leg or shoulder of lamb, cut in 2-inch cubes
2 1/2 cups plain yogurt
2 cloves garlic, peeled and crushed
2 egg yolks, beaten
1 teaspoon ground saffron dissolved in 4 tablespoons hot water

Rice with Sour Cherries (Albalu polow)

(Photo by audreyjm529/Flickr)
Food & Recipes Makes 6 servings
Preparation time: 35 minutes
Cooking time: 1 hour

Ingredients


2 Cornish game hens or 1 frying chicken, about 3 pounds total
2 large peeled onions
1 1/4 teaspoons salt
1 teaspoon ground saffron dissolved in 2 tablespoons hot water
3 8 -ounce jars, pitted sour or morello cherries in light syrup, or 4 cups dried pitted sour cherries (see sidebar note)
1 cup sugar
1 cup clarified butter (ghee) or oil
1/2 teaspoon cinnamon
3 cups long-grain basmati rice

Grilled Fish with Seville Orange (Kabab-e mahi ba narenj)

Food & Recipes

Makes 4 servings.
Preparation time: 10 minutes plus 3 hours' marinating time
Cooking time: 5 to 7 minutes

Ingredients

4 thick fillets of red snapper, swordfish, or salmon, cut into 2-inch cubes
2 onions, peeled and grated
5 cloves garlic, peeled and crushed
1/3 cup olive oil
1/2 cup Seville orange juice, or mixture of 1/2 cup orange juice and 2 tablespoons lime juice
1 teaspoon salt
1/4 teaspoon freshly ground black pepper

Directions

Chicken Stuffed with Rice (Morgh-e tu por ba berenj)

Ingredients

2 small frying chickens, about 6 to 7 pounds, or 2 Cornish game hens
2 teaspoons salt
2 large onions, peeled and thinly sliced
2 cloves garlic, peeled and crushed
1/4 cup butter or oil
1/2 cup rice, cleaned and washed
1/2 tablespoon advieh (Persian spice mix)
1 teaspoon dried rose petals
1/4 teaspoon freshly ground
black pepper
1 cup chicken stock
1/4 cup dried barberries, cleaned and drained, or 1/4 cup dried tart cherries

Eggplant Kuku (Kuku-ye bademjan)

Food & Recipes Iranians are specially fond of kuku, a type of omelet similar to the Italian frittata and the Arab eggah. It is filled with vegetables and herbs. A good kuku is thick and rather fluffy.

Although nowadays this dish is usually prepared in the oven, traditionally it was cooked in a large, covered skillet that was set on hot coals. Coals were placed on the cover as well.

Kukus are served as appetizers or side dishes or as main dishes with yogurt or salad and bread. They may be eaten hot or cold and they keep well in the refrigerator for two to three days.

Whitebait Fritters

(Photo by Fraser Lewry/Flickr)
Food & Recipes

Serves 4.

Ingredients

250 g/8 oz whitebait
1 egg
125 ml/4 fl oz/1/2 cup milk
60 g/2 oz/1/2 cup flour
salt and pepper to taste
oil for shallow frying
lemon wedges for serving

Directions