Benihana's Fried Rice

1 c Uncooked rice
5 T Butter
1 c Chopped onion
1 c Chopped carrots
2/3 c Chopped scallions
3 T Sesame seeds
5 Eggs
5 T Soy sauce
Salt
Pepper

Cook rice according to package directions.
In a large skillet melt butter.
Add onions, carrots and scallions. Saute until carrots are translucent.
Set aside.
Heat oven to 350 degrees. Place sesame seeds in a shallow pan. Bake until golden brown (10 to 15 minutes), shaking pan occasionally for even color.
Lightly grease another skillet. Beat eggs. Pour into hot
skillet. Cook as you would scrambled eggs.
Combine rice, vegetables, sesame seeds and eggs. Add soy sauce. Stir.
Salt and pepper to taste.

http://recipecircus.com/recipes/DollyJ/CHINESE/Benihana39s_Fried_Rice.html

Auntie's "Japanese" Fruit Cake

1 C butter
4 3/4 C sugar
3 1/4 C + 4 T flour
1 1/4 C milk
6 eggs
2 t baking powder
2 t cinnamon
1 t ground cloves
1 t nutmeg
1 box golden raisins
1 cup nuts, chopped
2 seedless oranges, peeled and chopped
2 lemons, peeled and chopped
1 C crushed pineapple, drained
1 C grated coconut

Cream butter and 1 3/4 C sugar. Add eggs and beat well. Sift 3 1/4 C flour, spices and baking powder together. Add to egg mixture alternately with milk. Beat well. Fold in raisins and nuts. Bake in 4 (9-inch) layers. While cake cools, make filling. Mix 3 C sugar, 4 T flour, oranges, lemons and pineapple in saucepan. Cook over medium heat, stirring often until thick like honey. Cool and add coconut. Spead between layers of cake and on top and sides.

http://recipecircus.com/recipes/vishusvi/CAKESandPIES/Auntie39s_quotJapanesequot_Fruit_Cake.html

Berried Avocado Grapefruit Salad

Bibb lettuce
Watercress
2 avocados, seeded, peeled and sliced
2 cups grapefruit sections
1 cup fresh raspberries
Prepared sweet vinegar and oil dressing

Line serving platter or individual salad plates with lettuce and
watercress. Arrange avocado, grapefruit and raspberries over
and sprinkle with dressing.

Sweet and Sour Ribs

6 Pounds Ribs
1/2 Cup Vinegar
1 Cup Catsup
1/2 Cup Water
1/2 Cup Soy Sauce
1/2 Cup Honey 2 or 3 cloves of Garlic
1/2 tsp Seasoning Salt

Cut ribs into serving portions and simmer covered in vinegar and water for one hour until tender.
Prepare sauce (remaining ingredients) cook on slow heat until sauce thickens . Approximately 45 minutes.
Grill for 20 - 30 minutes glazing ribs with sauce with every turn.

Egg Drop Soup

3 eggs beaten
2 tsp. cornstarch
1/4 tsp. pepper
6 cups bouillon
3 Tbsp. vinegar
2 Tbsp. soy sauce

In a large saucepan, mix the cornstarch with a small amount of cold bouillon.
Add remaining bouillon and other ingredients except eggs. Bring to a boil and
simmer until clear. Gradually stir in egg, season to taste and serve at once.

Mongolian Beef and Bok Choy

3 cups flank steaks, thinly sliced against the grain
1 cup shiitake mushrooms, thinly sliced
1 cup bok choy
1 tablespoon oyster sauce
1/2 cup vegetable oil
1/8 cup fresh ginger
2 cloves finely chopped garlic
1/2 tablespoon sesame oil
1/4 cup light soy sauce
1/3 cup chicken broth

Marinate the flank steak in the oyster sauce and 1/4 cup vegetable oil.
In a separate bowl mix soy sauce, sesame oil, and chicken broth. Sauté garlic and ginger in very hot wok. Add flank steak and sauté for 2 minutes. Add bok choy and sauté for 2 minutes. Add sauce and cook for 30 seconds.

Tropical Rice Pudding

3 cups cooked rice (Chinese take out leftovers)
2 cups 1% low-fat milk (more if needed)
1 cup heavy cream
3/4 cup Splenda sugar substitute
1/2 teaspoon sea salt
1 teaspoon coconut extract
1 teaspoon vanilla extract
1/2 cup crystallized ginger, baker's cut
1/2 cup slivered almonds, toasted
2 mangoes, diced

Bring milk and cream to a simmer. Add Splenda and salt. Stir to combine.
Stir in the rice. Add extracts and crystallized ginger. Cook over low heat until rice absorbs milk/cream mixture. Stir frequently. Add more milk or cream if necessary to achieve the creamy consistency you desire. Remove from heat and stir in almonds and diced mangoes. May be served warm or cold.

Abby's Oriental Yum Yum Soup

12 king prawns, chopped
1 large chicken breast fillet, finely chopped
1/4 bunch celery, finely sliced
4 spring onions, finely sliced
6 small mushrooms, finely sliced
1/4 cabbage, finely sliced
2 tablespoons fresh grated ginger
1 tablespoon sesame oil
1/2 cup soy sauce
1 liter campbells vegetable stock
500 ml campbells real chicken consomme
1 liter water
4 bunches egg pasta vermicelli
1 tablespoon salt
1 tablespoon pepper
2 tablespoons oil

In a heavy based pan put prawns, chicken and all the veg; stir fry for 5 minutes in cooking oil. Add ginger and continue to stir fry for 2 minutes.
Add liquid stocks and water, stir.
Add sesame oil and soy sauce, salt and pepper.
Stir well, bring to the boil and gently simmer for 10 minutes.
Add egg noodles and simmer for another 30 minutes, stirring every 5 minutes.
Don't let this soup boil.

- abby 12

Thai Beef Jerky (Nua Sawan)

1 teaspoon cumin seeds
2 tablespoons coriander seeds
1 teaspoon thai white peppercorns
5 tablespoons palm sugar or light brown sugar
1 cup soy sauce
1 lb boneless top sirloin steaks, sliced paper-thin

Put the cumin seeds in a 9-inch skillet and dry-roast over medium-high heat, sliding the skillet back and forth to ensure even roasting until the seeds are fragrant, about 45 seconds. Remove to a plate to cool.
Add the coriander seeds and Thai peppercorns to the skillet and dry-roast for about a minute or less, until they exude a pleasing aroma.
Transfer to the plate with the roasted cumin seeds.
Cool the seeds, before they grind in an electric spice or coffee grinder.
Transfer the ground spices to a large shallow pan and add the palm sugar and soy.
Add the beef, stir well to coat thoroughly, cover, and marinate overnight in the refrigerator. Put the marinated steak on wire cooling racks and dry in the sun for a day, turning occasionally to ensure even drying.
Alternatively, dry the marinated steak in a 150 degree F oven for at least 8 hours, until they are dry and leathery. Store in the refrigerator.
To serve, shred and deep-fry in hot oil until crispy.

Hot and Sour Soup

1 qt. chicken stock
1 tsp salt
1 Tbsp soy sauce
4 dried chinese mushrooms, presoaked 3 hours, sliced
1/2 cup bamboo shoots, sliced fine
1/4 lb pork, sliced in verty thin strips
2 eggs beaten
1 lb tofu cut into small cubes
1/4 tsp white pepper
2 Tbsp white vinegar
2 Tbsp cornstarch mixed with water to a paste
1 egg slightly beaten
2 tsp sesame seed oil
1 stalk green onion thinly sliced

Combine in a pot the chicken stock, salt, soy sauce, mushrooms, bamboo shoots, and pork. Boil and reduce heat to simmer for 10 minutes. Drop in bean curd cubes, pepper and vinegar. Bring to boil again. Stir in cornstarh paste. Then slowly pour in the beaten egg, stirring gently. Remove pot from heat. Stir in sesame seed oil and sprinkle in green onions.

Long Shimmered Short Ribs (Calbi Chim)

2 Ib of short ribs
5 Shitake mushrooms
1/2 Asian pear
2 Tbs of rice wine

Seasoning
4 Tbs of soy sauce, 1 1/2 Tbs of sugar, 4 Tbs of chopped green onion, 2 Tbs of chopped garlic, 1 Tbs of sesame seeds, 1 Tbs of sesame seeds oil, ground black pepper

Make deep cuts on meat to absorb seasonings well. Soak Shitake mushroom in warm water until tender (15 to 30 minutes). Remove stems and cut into pieces. Peel Asian pear and grate.

In a large bowl, make seasoning mixture and add short ribs. Mix well. In a sauce pan, place the rib mixture, shitake mushroom and 1 cup of water over high heat. When it starts to boil, add rice wine and place a lid. Reduce heat to medium or medium low and let it shimmer until meat is very tender (about an hour, depends on the heat and tenderness of the meat.) While it is shimmering, pour soup at the bottom of the pan over the ribs with a spoon from time to time.

Zucchini Fry (Hobak Jun)

one zucchini
one egg
salt
ground black pepper
1/3 cup of flower
oil
1 Tbs of soy sauce

Clean zucchini, and slice (coin shape) with 1/5-inch thickness.
Sprinkle salt and pepper over sliced zucchini.
Beat the egg well.
Place flower on a dish.
Coat zucchini slices with flower and dip it into egg and coat egg well.
Place them on a frying pan with oil right away. Cook until both sides of zucchini are brownish.
Serve with soy sauce with a drop of vinegar.

Vegetable and Hotdog Stir-Fry

1/2 bell pepper
1/2 carrot
1/2 onion
two smoked sausage (hotdog links are better than real sausage, because it is already cooked)
Salt and pepper
1 Tbs of ketchup

Cut all the vegetables into small pieces (as you want). Cut smoked sausage into about ¼ inch thick pieces.

Coat skillet with oil, and put all vegetables and sausage pieces into the skillet. (If you are cooking with raw sausage, stir fry sausage first before vegetables.)
Stir-fry until vegetables and sausages are cooked.

Choose either salt and pepper, or, ketchup. Mix and serve.

Bean Sprout Soup

7 oz of bean sprouts
6 cups of water
1 red or green chilly pepper
1 green onion
15 dried anchovy or 10 dried shrimp
1 Tbs of chopped garlic
1 tsp of salt

Clean bean sprouts. Cut chilly pepper diagonally. In a pan, pour 6 cups of water and boil dried anchovies or dried shrimps for about 15 minutes. Take out anchovies or shrimps. Add bean sprouts and chilly pepper and boil for about ten minutes with lid on. *If you like it hot! spicy! put about 1 Tbs of ground red pepper with bean sprouts. This will be very good when you have cold.

Add salt, and chopped garlic. Boil five more minutes, and add green onion. Turn stove off right away, and serve in soup bowls.