3 Easy Asian Recipes
Shamu Datsi
(Bhutanese chili cheese and mushroom dish)
Shamu Datsi Ingredients
What you will need:
1 lb of Shitake Mushrooms, or (Large Oyster Mushrooms, Chanterelle Mushrooms)
2 cups of water
2-3 slices of Kraft Singles, or even better is Amul Cheese which can be found at Indian Markets
2 oz. of mild cheddar cheese cut into chunks
2 red or green Jalapeno Chillies, sliced thin (julienne)
1/2 yellow onion, sliced thin (julienne)
4 cloves of fresh garlic, finely chopped
1 Tablespoon of fresh ginger, finely chopped
1 teaspoon of butter
1/2 teaspoon of salt
To Prepare:
Wash and chop off the ends of the mushrooms, then pull the mushroom apart into halves or quarters depending on what size mushrooms you choose. Combine all ingredients except for the cheese and chillies in a pint size sauce pan. Cook over medium heat until the mushrooms are fully cooked, 15-20min. Add the chillies and cheese. Do not stir the cheese in, just let it melt, and then stir a little and you’re done. Serve over Jasmine or brown rice.
Korean Barbeque~ Bulgogi
What you will need:
1 1/2 lbs rib eye steak or any other kind of Beef~Ask the butcher to slice it paper thin
2 carrots julienne
Green, Yellow, Red Bell peppers (3) Wide Sliced
2 cloves of garlic, finely chopped
2 teaspoons of fresh ginger root, finely chopped
Tablespoon of vegetable oil or butter
1/2 Yellow Onion, Sliced thin
Sauce: Annie Chun’s Korean Barbeque Sauce, in the Asian section of sauces at Whole Foods Market
To prepare:
Marinate the meat for at least 1 hour, or preferably overnight in the Korean Barbeque Sauce, ginger and garlic. In a large frying pan, fry the onion in oil or butter until the onions are a light brown. Then add the meat, cook over med/high heat until the meat is fully cooked, 15-20min. Then stir in the peppers and cook for another 5-7min. Server over Jasmine rice, or brown rice.
Quick and Easy Egg Drop Soup
Egg Drop Soup Ingredients
What you will need:
1 packet of Chinese Style ~Egg Flower Soup Mix~Hot and Sour
2.5 cups of water
1 bunch of bok choy
1 egg
1/2 packet of frozen pre-fried fish cakes
1 teaspoon of Soy Sauce (optional)
To prepare:
Add all the contents of the soup mix packet to 2.5 cups of water and the fish cakes. After 5 minutes, gradually add one well-beaten egg and then add the chopped bok choy and let it cook for 2-3 minutes. Serve Hot!
