asian oysters

Oysters My Favourite Ways

Ingredients

Oysters with Shallots and Red Wine Vinegar
oyster
1 shallot, finely, chopped
2 tsp sugar
5 tbsp red wine vinegar
salt
freshly ground black pepper
Oysters with Chilli, Ginger and Rice Wine Vinegar
1/2 thumb-sized piece peeled ginger, finely, grated
6 tbsp rice wine vinegar
1 red chili, seeded, and, finely, chopped
a little finely sliced coriander
1 tsp sugar


Method

Oysters with Shallots and Red Wine Vinegar
Mix together in a small serving dish. Leave for 10 minutes & taste. Add more sugar if required.

Oysters with Chilli, Ginger and Rice Wine Vinegar
Mix together all the ingredients in the serving dish. Taste and add sugar if required. Serve with the oysters.

Serve on some crushed on a round tray with seaweed and 1/2 lemons.

this asianfresh oysters tastes delicious.

asian chicken and mushroom stew food

Chicken And Mushroom Stew

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason, this is also an account of what happens when I make this dish, so you'll understand each step. Of course when you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own! The thighs of a chicken are my favourite cut. They're inexpensive and have way more flavour than the bland breast. I usually braise them because it's easy and they go with just about anything. I love the way they soak up the earthy flavours of the mushrooms in this dish. this asian food will leave you satisfied and you will not get disappointed.

Ingredients

3 tablespoons of olive oil
8 chicken thighs
1 pound of cremini or button mushrooms, cut into quarters
2 Portobello mushrooms, sliced
2 onions, sliced
1 cup of chicken stock
1 cup of wine, red or white, your choice
salt and pepper

Method

Preheat a large skillet over a medium-high heat then add the oil and a single layer of the chicken thighs.

Because you will be adding liquid and lowering the temperature of the chicken, this is the only opportunity you will have to add the rich flavours of caramelized chicken - so be patient.

Brown evenly on both sides.

When they are done remove and rest on a side plate.

Pour off most of the accumulated fat.

Add the onions and mushrooms to the pan.

Sauté first until they begin to release their juices then as they start to become golden brown.

Place the chicken thighs back into the pan; then add the stock, wine, salt and pepper.

Bring to a slow simmer; a boil will toughen the meat.

Cover the pan with a tight fitting lid so that no moisture escapes and simmer slowly until the meat is very tender and falling off of the bone, about 45 minutes.

AsianFood

Grilled Asparagus And Beets

Ingredients

2 lbs summer beets mixed colours (1kg)
2 lbs asparagus1/4 cup fresh basil chopped roughly (60ml)
2 tablespoons olive oil (30ml)
1 tablespoon balsamic vinegar (15ml)
Salt and pepper to taste

Method

Add summer beets to a pot of water. Bring to a boil and cook until the beets are tender. Drain the beets under cold running water. Slice them 1/4" thick and place them on a baking sheet.

Next, snap the woody ends off the asparagus and place them on a baking sheet. Drizzle both the asparagus and beets with oil, balsamic vinegar, and salt and pepper.

Prepare the barbecue for direct grilling. Preheat the grill to high heat.

Oil grill and place the beets on for 2 minutes per side and flip or until beets are caramelized. Place the asparagus on the grill and allow to cook for 1 to 2 minutes turning after 1 minute, depending on the size of the asparagus. Asparagus will turn bright green with golden char marks. Remove and serve hot.

this is one of the best  southeastern asianfood which tastes yummy and deliver a promising result which make you feel like you are climbing a mountain  in 2 seconds.