DRAGON CHEF SESAME TERIYAKI BEEF

Ingredients
1 to 1 1/2 pounds roast beef, cut into thin slices
1 cup Iron Chef Sesame Garlic Sauce
2 to 3 tablespoons oil or butter

Directions
1. Mix together all sauce ingredients except the oil or butter.
2. Soak beef slices in sauce for at least 1 hour.
3. Fry in a saucepan in oil or butter for about 4 minutes per side, or until tender.

DRAGON CHEF GINGER SHRIMP WITH FRIED RICE

Ingredients
2 2/3 cups water
1 1/3 cups uncooked white rice
2 tablespoons sesame oil
1 tablespoon butter
1/4 cup snow peas
1/4 cup whole kernel corn, drained
3/4 pound cooked shrimp - peeled and deveined
1 Cup Orange Ginger

Directions
1. In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
2. In a large skillet over high heat, add sesame oil andallow it to get hot. Add rice and 1 tablespoon of butter. Saute for three minutes.
3. Stir in the snow peas and corn. Saute until rice beginsto brown slightly. Add shrimp to top of rice. Reduce heatto low and cover to keep warm.
4. Cover Shrimp with enough Orange sauce to coat the shrimp.
5. Spoon out shrimp over the rice and shrimp with sauce to taste.

GRILLED STEAK AND VEGETABLE SALAD

Ingredients
/2 cup KRAFT Balsamic Vinaigrette Dressing, divided
3/4 pound beef sirloin steak, 1/2- to 3/4-inch thick
2 large yellow peppers, halved lengthwise, seeded
3 cups torn mixed salad greens or spring greens
2 beefsteak or other large tomatoes, cut into wedges
1/2 cup slivered red onion

Directions
1. Preheat greased grill on medium-high. Set aside 1/3 cup of the dressing for salad. Brush remaining dressing lightly over one side of steak and insides of peppers.
2. Grill steak and peppers 10 min., turning steak after 5 min. (peppers do not need turning) until medium doneness (160 degrees F).
3. Meanwhile, arrange greens, tomatoes and onion on four serving plates. Cut steak across grain into thin slices and peppers into strips; arrange over greens. Drizzle reserved 1/3 cup dressing over salads.

SPICY BEEF WITH SHRIMP AND BOK CHOY

Ingredients
1/4 cup lemon juice (see Ingredient note)
1 1/2 tablespoons oyster-flavored sauce
2 teaspoons cornstarch
4 teaspoons canola oil, divided
3/4 pound sirloin steak, trimmed of fat, cut in half lengthwise and thinly sliced
1/4 teaspoon crushed red pepper
10 raw shrimp (21-25 per pound), peeled, deveined and chopped
1 pound bok choy, preferably baby bok choy, trimmed and sliced into 1-inch pieces

Directions
1. Whisk lemon juice, oyster sauce and cornstarch in a small bowl until the cornstarch is dissolved.
2. Heat 2 teaspoons oil in a large nonstick skillet or wok over medium-high heat. Add beef and crushed red pepper to taste; cook, stirring, until the beef begins to brown, 1 to 2 minutes. Add shrimp and continue to cook, stirring, until the shrimp is opaque and pink, 1 to 2 minutes. Transfer the beef, shrimp and any juices to a plate.
3. Heat the remaining 2 teaspoons oil over medium-high heat in the same pan. Add bok choy and cook, stirring, until it begins to wilt, 2 to 4 minutes. Stir in the cornstarch mixture. Return the beef-shrimp mixture to the pan and cook, stirring, until heated through and the sauce has thickened slightly, about 1 minute.

SALT AND PEPPER PRAWNS

Ingredients
1/4 cup lime juice
4 teaspoons reduced-sodium soy sauce
4 teaspoons sesame oil
1 teaspoon sugar
6 cups cabbage, preferably napa, thinly sliced
2 small red or orange bell peppers, very thinly sliced
1/4 cup rice flour or cornstarch (see Ingredient Tips)
1/2 teaspoon kosher salt
1 teaspoon freshly ground pepper
1 teaspoon five-spice powder (see Ingredient Tips)
1 1/3 pounds raw shrimp (21-25 per pound), peeled and deveined
2 tablespoons canola oil
2 jalapeno peppers, seeded and minced

Directions
1. Whisk lime juice, soy sauce, sesame oil and sugar in a large bowl until the sugar is dissolved. Add cabbage and bell peppers; toss to combine.

2. Combine rice flour, salt, pepper and five-spice powder in a medium bowl. Add shrimp and toss to coat in spice mixture. Heat oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook, stirring often, until pink and curled, 3 to 4 minutes. Add jalapenos and cook until the shrimp are cooked through, about 1 minute more. Serve the slaw topped with the shrimp

COOKING TIPS FROM DRAGON CHEF ASEAN

You open the cookbook and see a recipe title or a photo that tempts your taste buds. Then you start to read the recipe, realize the preparation is more difficult than you first thought, and put the book back on the shelf.

Sound Familiar? Well here's a simple cooking tip to help get you started:

1. Abbreviations for Measuring

Tsp. = teaspoon

Tbsp. = tablespoon, which equals 3 teaspoons

C = cup.

Cooking Tip:

Get a set of measuring spoons. The set will usually have 1/4 tsp., 1/3 tsp., 1/2 tsp., 1 teaspoon and 1 tablespoon.

Dry measure cups look like little saucepans and can be leveled off with a knife or other straight-edged tool. They come in sets like the measuring spoons. Liquid measuring cups have ounce marking lines so you can measure however many ounces you need.

Cooking Tip: Some recipes require exact measurements to turn out right so learn to measure correctly.

2. Common Ingredients

Make sure you know what you need.

Cooking Tips:

Baking powder and baking soda are not the same.

Ask the produce manager at the market about fruits and vegetables, the meat manager about cuts of meat.

When trying something new, buy ONE. You can always go back for more if it turns out well.

3. Common Terminology

Bake:

Dry heat in the oven. Set oven control to the desired temperature while you're preparing the dish to be baked. Once the light that says it's heating turns off, the oven is at the proper temperature. Then put in the food--for best results, center it in the oven.

Boil:

Heat a liquid until it bubbles. The faster the bubbles rise and the more bubbles you get, the hotter the liquid. Some recipes call for a gentle boil--barely bubbling--or a rolling boil--just short of boiling over. Watch so it doesn't boil over.

Braise:

A moist cooking method using a little liquid that barely bubbles on the top of the stove or in the oven. This is a good way to tenderize cheaper cuts of meat. The pan should be heavy and shallow with a tight-fitting lid to keep the liquid from boiling away. There's a lot that can be done for flavoring in your choice of liquid and of vegetables to cook with the meat.

Broil:

Turn the oven to its highest setting. Put the food on broiler pan--a 2 piece pan that allows the grease to drain away from the food. In an electric oven on the broil setting only the upper element heats, and you can regulate how fast the food cooks by how close to the element you place it. Watch your cooking time--it's easy to overcook food in the broiler.

Brown:

Cook until the food gets light brown. Usually used for frying or baking. Ground beef should usually be browned (use a frying pan) and have the grease drained before adding it to a casserole or meat sauce.

Fold:

A gentle mixing method that moves the spoon down to the bottom of the bowl and then sweeps up, folding what was on the bottom up over the top. This is used to mix delicate ingredients such as whipped cream or beaten egg whites. These ingredients just had air whipped into them, so you don't want to reverse that process by mixing too vigorously.

Simmer:

Heat to just the start of a boil and keep it at that point for as long as the recipe requires. The recipe will usually call for either constant stirring or stirring at certain intervals.

Now you are ready to do the shopping and prepare that recipe that you've always wanted to try!

Happy cooking..

GALBI GUI ( GRILLED BEEF SHORT RIB )

Ingredients: 16 ribs *
1 cup soy sauce, 3/4 cup sugar, 1/2 cup water
1 Asian pear, chopped ** (or 1/2 Korean pear)
1 onion, chopped
2 tablespoons minced garlic
4 tablespoons sesame oil
1 tablespoon ground pepper
1 tablespoon juice of ginger

Method
1. Get ribs from Korean market, it's easy. There are two types of cut.
One is that the rib is wrapped with thinly sliced meat with one side attached to a bone.
The other is 1/3 to 1/4 inch thick meat sliced across the bone, so 3-4 bones are in one piece.)
2. Pear acts as a tenderizer, also adds flavor. The best is Korean pear which contains more water and sweet flavor, has soft texture, and it is almost large as a cantaloupe.
If you don't have a access to it, use kiwi, but small amount.)

3. Wash meat.Rarely but sometimes you can find tiny bone scraps stick to the meat.
Soak in water for 1 hour, drain.

4. In a food processor, add chopped onion and pear, puree finely.
Pour out to a large bowl, add remaining ingredients, stir.

5. Marinate beef for 8-10 hours or overnight.
They cook fairly fast, 2-3 minutes on one side.

6. Traditionally, it is grilled with a wood charcoal but
certainly you can grill on a gas stove or out door grill.

Deep-fried Chicken Nuggets (Tori no kara-age)

Ingredients:
2 boneless chicken breasts, cut into bite-sized cubes
For the marinade:•3 tablespoons soy sauce
•30g (1 oz) root ginger, peeled and grated
•2 large garlic cloves, peeled and grated
•salt and freshly ground black pepper
For the coating:
•2 tablespoons cornflour
•2 tablespoons plain flour
•vegetable oil, for deep frying
•2 slices lemon, to garnish

Method
The mixture of garlic, ginger and soy sauce enhances the taste of the chicken, with the sliced lemon giving refreshing "bite" to these delicious nuggets


1. Marinate the chicken with the soy sauce, ginger, garlic, salt and pepper for 30 minutes.

2. Mix the cornflour with the plain flour. Take each piece of chicken from the marinade and roll in the flour mixture until completely coated.


3. Heat the oil to 180 degrees C (350 degrees F) and deep-fry the chicken pieces for 4-5 minutes or until a burnished golden brown. Garnish with the sliced lemon and serve on a bed of salad leaves.

Mizutaki (chicken stew)

Ingredients:
1kg chicken with bones
Soup stock
600g chicken bone
2000cc water
Pinch salt
50g chicken liver
50g chicken gizzards
1 block tofu
1/2 bunch shungiku/kikuna (chrysanthemum) leaves
4 shiitake mushrooms
1/4 head of Chinese cabbage
150g cauliflower
Ponzu soy sauce (sauce containing soy sauce and vinegar or citrus juice)
20g sliced konegi leek
Momiji oroshi
100g grated radish
2 red peppers


Introduction
Mizutaki is a nationally known Fukuoka cuisine. The origin is said to be Chinese-style cooked chicken or a Western style of consomme soup. Mizutaki can be made with two kinds of stock: a clear soup or milky chicken broth soup.

To enjoy mizutaki, taste the soup before eating the chicken, and when the taste of the soup has become strong enough, add vegetables to the soup. After enjoying all these ingredients, use the soup for zousui (rice porridge) or udon noodles.

Directions
1. Rinse chicken bones in hot water in a pot. Add the cold water to the pot and boil over high heat, skim off any foam, and simmer until the liquid is reduced to 1/3. While simmering, take chicken bones out of the pot, grind with a pestle, and put back into the pot. When the soup turns milky, strain.

2. Chop chicken into pieces (about 50g), and place in a deep pot. Add hot water to twice the depth of the chicken and simmer over high heat while skimming off any foam for 25 minutes. Turn off the heat and leave for 30 minutes, so that the bone can be removed from the chicken easily.

3. Shave chicken liver and gizzards thinly with a knife, let bleed, boil, and then drain.

4. Chop vegetables and tofu into chunks, arrange on a plate, and serve with momiji oroshi and sliced konegi leek.

5. Put (2) into the earthen pot, and add stock (1) and the meat (3). While simmering, enjoy ingredients in ponzu soy sauce. Add tofu and vegetables to the pot, and enjoy the dish while it simmers over low heat in the middle of the dining table.

6. After finishing the ingredients, mochi rice cakes or udon noodles can be added. Rice porridge can also be made with the stock.

JAPANESE FRIED CHICKEN

Ingredients
• 3 lbs chicken wings (cut in half)
• 2 eggs, beaten
• 1 cup flour
• 1/2 teaspoon cayenne pepper (or to taste, use only if you like spicy!)
• 1 cup butter
• 2 tablespoons vegetable oil
SAUCE
• 3 tablespoons soy sauce
• 3 tablespoons water
• 1 cup sugar
• 1/2 cup white vinegar
• 1 teaspoon Accent seasoning (optional)
• 1/2 teaspoon salt
Directions
1. Mix the flour with the cayenne pepper.
2. Heat butter and oil in a skillet until hot.
3. Dip the wings into the eggs, then into the flour mixture.
4. Fry the wings until deep brown and crisp, then transfer into a shallow roasting pan
5. Mix all ingredients for the sauce.
6. Bake for about 30 minutes at 350 degrees, spooning the sauce over the wings while baking
7. Delicious!