SANDRA'S ASIAN PORK ROLL APPETIZER

I created this recipe when I had an extra pork tenderloin and was craving an Asian dish, 
and they turned out to be a superbly delicious appetizer...

Yields: (18 to 20 rolls; cut in half makes 36 to 40 appetizers)

Prep: 30 Mins.
Marinade 1 - 4 Hrs.
Bake: 15 to 20 Mins.

INGREDIENTS

1-1/2 pound center cut pork tenderloin

1/2 red onion, julienned (separate thin pieces)
½ each orange, and green bell pepper, julienned
2 cloves garlic, grated

3 tablespoons soy sauce

3 tablespoons honey

¼ teaspoon sesame oil

Ingredients laid out:
 1 pork round flattened...

1 tablespoon rice wine vinegar

3 tablespoons hoisin sauce
--(An Asian-type of BBQ sauce)

2 teaspoon fresh ginger root, grated

1 tablespoon toasted sesame seeds

¼ cup olive oil

1/8 teaspoon ground pepper

-- Garnish with freshly chopped parsley

METHOD

Trim any excess fat on pork, and cut into ½” thick, round slices.

Adding veggies to flattened pork...

Flatten meat slices with a mallet (or small heavy-bottomed, flat saucepan) between in a Ziploc bag (slightly moistened with water to prevent sticking) until doubled in size. Place julienned red onion slices nearest you on flattened meat slice and roll up. Repeat to form remaining rolls.

First stuffed pork roll...

In a small non-reactive bowl (glass or ceramic), whisk together garlic, soy sauce, honey, sesame oil, rice wine vinegar, hoisin sauce, ginger root, sesame seeds, and ground pepper. Slowly drizzle olive oil while whisking into marinade to form an emulsion. Pour Asian marinade into a non-reactive glass 9”x13”x2" square baking dish (or a round one as I used). Roll pork rolls to coat with marinade in baking dish, and place them touching, seam side down. Cover and let marinade in refrigerator for a minimum of 1 hour or up to 4 hours. Remove from refrigerator and allow to return to room temperature for 30 minutes.

Meanwhile, preheat oven to 400 degrees.

Hot out of the oven...

Bake, uncovered, 15 to 20 minutes (basting half way through) until meat is no longer pink in center; cut to test or they should register 155 to 160 degrees on a meat thermometer when done. Let rest covered with foil for 5 minutes for juices to redistribute.

To serve, cut rolls in half diagonally and place on decorative serving platter and sprinkle with fresh parsley. Serve hot or warm – Enjoy!

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Tips: When transporting, I prepare and bake the rolls ahead of time, and place them in a microwavable/ovenproof dish, so I can reheat in the microwave or oven for a couple of minutes before serving.

Also, we like our veggies crisp-tender, so if you prefer them tender you might choose to saute the julienned onion and bell pepper beforehand for 3 to 5 minutes.

SANDRA'S ASIAN LEMON-ORANGE SALMON

A very refreshing way to prepare
salmon that has a hint of both
citrus and Asian flavors...

Servings: (8)
Prep: 10 mins |
Cook: 15 mins.

Posted: by Sandra

INGREDIENTS:

***Salmon
2 lbs fresh boneless and skinless salmon chunks, cut into 1-1/2” cubes
1-½ cups all-purpose flour
2 eggs, beaten
Kosher salt and freshly ground pepper, to taste
Peanut oil for deep-frying

***Sauce
1-½ cups water
3 tablespoons freshly squeezed orange juice
3 tablespoons freshly squeezed lemon juice
1/3 cup rice vinegar
3 tablespoons low-sodium soy sauce
2 teaspoons orange zest, grated
2 teaspoons lemon zest, grated
1 cup brown sugar
1 teaspoon gingerroot, grated
--(I de-skin fresh ginger, then cut it into 1” cubes and freeze it, so I always have it on-hand)
2 garlic cloves, minced
1 shallot, finely chopped
1 teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons cold water
Kosher salt and ground pepper, to taste

---Freshly chopped parsley for garnish
---Prepared steamed jasmine rice for serving

METHOD

Start by making the steamed jasmine rice 20 minutes prior to preparing the lemon-orange salmon.

For the salmon, combine flour, salt, and pepper. Dip salmon cubes in egg mixture, and then toss in flour mixture to coat. Deep fry salmon cubes in batches at 375 degrees in an electric skillet (or deep-fryer), for 2 to 3 minutes, just until done (do not overcook or salmon will be dry). Remove to paper towel-line plate, and set aside.

Meanwhile, in a large saucepan combine 1-½ cups water, lemon juice, orange juice, rice vinegar, and soy sauce, and whisk over medium heat for a few minutes. Stir in brown sugar, orange and lemon zest, ginger garlic, and onion. Bring to a boil. (Taste for seasoning, adding kosher salt and ground pepper, if needed.)  Combine cornstarch with 2 tablespoons of cold water to form a slurry. Slowly drizzle slurry into sauce while whisking, until it thickens. Add deep-fried salmon cubes to sauce, gently folding to combine, just to heat through.

Serve immediately family-style by transferring asian lemon-orange salmon to a large platter, and garnish with reserved green onions. Place asian lemon-orange salmon along side steamed rice on serving plate. ~ Enjoy!


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Tip: This recipe is also fantastic with halibut, or chicken!

SANDRA'S SPICY SICHUAN SHRIMP STIR-FRY

A heavenly stir-fry you're sure to enjoy...

Servings: (4)
Prep: 10 | Cook 5 to 6 Mins.

Posted: by Sandra

INGREDIENTS:

***Sauce:
2 tablespoon tomato paste
2 teaspoons sriracha sauce (or your favorite hot sauce)
2 teaspoons rice vinegar
2 teaspoons sesame oil
2 teaspoons honey
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper

***Stir-fry:
2 tablespoons peanut oil
2 teaspoons fresh ginger, minced
2 cloves garlic, minced
2 green onions, sliced (reserve 1/2 for garnish – see below)
1 lb. shrimp/prawns, shelled and deveined

***Garnish:
green onion, sliced

---Serve with steamed jasmine rice

METHOD

Prepare rice so it is done when the stir-fry is.

Blend sauce ingredients in a small non-reactive bowl.

Heat large non-stick skillet over medium-high heat. Add peanut oil, and when oil is hot add the ginger, garlic, and scallions, stir-frying for 30 seconds. Add the shrimp and stir-fry for 1 minute, and add the sauce and continue stir-frying 2 to 3 more minutes.

Serve over steamed jasmine rice, and garnish with sliced green onions ~ Enjoy!

SANDRA'S TRANSLUCENT ASIAN NOODLES and PORK over RICE

Traditionally this spectacular recipe is served
to a ratio of 3 parts Asian noodle mixture on top
over 1 part steamed rice underneath, as I do as well...

Servings: (2)
Prep: 10 mins. |
Cook: 6 to 8 mins.
(+ 15 mins. to soak bean threads)

Posted: by Sandra

INGREDIENTS:

***Noodles:
¼ lb. dried bean thread noodles (found in the asian section)

***Meat
2 tablespoons peanut oil
½ pound pork, thinly sliced

***Sauce:
3 tablespoon low-sodium soy sauce
3 teaspoons rice wine vinegar
1 teaspoon sesame oil
1 teaspoon asian chili sauce
1 teaspoon honey (link to Homemade Alaska Fireweed-Clover Honey)
1 teaspoon fresh ginger, finely chopped
1 garlic clove, finely chopped
2 green onions, finely chopped diagonally
1 jarred roasted bell pepper, finely chopped
2 cups low-sodium chicken stock

Garnish:
1 tablespoons fresh cilantro, roughly chopped

--1 cup prepared steamed basmati rice

METHOD:

Prepare steamed basmati rice.

Cut the dried bean threads with kitchen scissors, and soak a ¼ lb. in a large bowl of hot water for 10 to 12 minutes, just until soft. Drain in colander, discarding the water.

Meanwhile, prepare all the sauce ingredients, stirring to combine in a medium-size bowl, and set aside.

Drizzle peanut oil in a large nonstick skillet and heat to medium-high. Add the sliced pork, and stir-fry until brown and slightly crispy, about 3 to 4 minutes. Pour the sauce ingredients into skillet to deglaze, and scrape the bottom to loosen any meat drippings. Add the noodles to the sauce in the skillet and heat just until the sauce simmers and the noodles are warmed through.

Place steamed basmati rice in two pasta bowls, and ladle the pork and noodles and sauce equally over the top, then garnish with cilantro. – Enjoy!

SANDRA'S INCREDIBLE INDIAN CURRIED SHRIMP

This is an excellent curry sauce recipe
to use with many other types of
meat and poultry as well,
 just adjust cooking time accordingly...

Serves (4)

Prep: 10 mins. |
Cook: 20 mins.

INGREDIENTS:

3 tablespoons peanut oil

1 lb. shrimp/prawns

2 small onions, chopped
--(or 1 large)

3 roma tomatoes, chopped

2 green chilies, chopped (retaining ribs and seeds if preferred) – these are mild chilies

2 tablespoon garlic, grated

1 tablespoon ginger, grated

1 tablespoon garam masala--(an Indian spice blend)

2 teaspoons ground coriander

1 teaspoon ground cumin

2 cups coconut milk

3 tablespoon heavy cream

¼ cup cilantro, chopped

Kosher salt to taste

--Prepared steamed basmati rice

1 lime, cut into 4 wedges

METHOD:

Begin preparing steamed basmati rice.

Place the chopped onions, tomatoes, and green chilies into a blender, and pulse just until the mixture is a bit chunky. Heat the peanut oil in a large nonstick skillet to medium-high heat. Add the vegetable mixture from the blender and saute for a minute. Add the grated ginger and garlic, and saute for another minute. Add the spices and garam masala and wait just until the oil begins to separate from it. Reduce heat to medium, and add the coconut milk and bring to a simmer; let sauce reduce to your desired consistency. Taste for seasonings, adding salt if you prefer at this point. Add the shrimp and cook for another 3 to 4 minutes, or just until the shrimp has a ‘loose’ curl. Remove from heat and stir in the heavy cream, and fresh chopped cilantro.

Serve over or steamed rice, with wedges of lime to be squeezed over curried shrimp just before eating – Enjoy!

SANDRA'S SUPERBLY CLASSIC SHRIMP PAD THAI

When you have time, this is an exceptional meal
that's very fun and rewarding to make...

Servings: (2)
Prep: 20 mins. |
Cook: 12 mins.

Posted: by Sandra

INGREDIENTS:

***Noodles:
8 oz. Thai rice noodles, (the flat and wider type)

***Thai Sauce:
3/4 tablespoon tamarind paste
--(found in the Asian section)
1/4 cup hot water
2-1/2 tablespoons fish sauce
--(found in Asian or Sauce section)
3 teaspoons hot garlic chili sauce
--(found in Asian or Condiment section)
3 tablespoons brown sugar

***Stir-Fry:
2 tablespoons peanut oil
2 cups raw shrimp/prawns, shelled and deveined
1/4 cup purple onion, finely chopped
4 cloves garlic, minced
1 teaspoon red pepper flakes
--(more or less to taste)
3 tablespoons chicken stock
1 ‘more’ tablespoon peanut oil
1 egg, beaten
2 cups fresh bean sprouts
1/8 teaspoon ground pepper

***Garnish:
2 green onions, sliced finely
1/2 cup fresh cilantro
1/4 cup dry roasted peanuts, finely chopped
wedges of lime for serving

--Prepared steamed rice (optional)

METHOD

***NOODLES: Bring a large pot of water to boil, and remove from heat. Submerge rice noodles into boiling water, and soak until soft (about 10 minutes), but still firm and a little "crunchy." Drain and rinse the noodles thoroughly with cold water.

***FISH SAUCE: In a small bowl, dissolve the tamarind paste in ¼ cup hot water. Add fish sauce, hot garlic chili sauce, and brown sugar. Stir well to dissolve the sugar, and set aside. (Add as much or as little chili sauce as you prefer, but don't skimp on the sugar because it is needed to compliment the tamarind).

***STIR-FRY: Heat large nonstick skillet to medium-high heat. Add 2 tablespoons oil and swirl around, then add the onion, garlic, and chili pepper flakes. Stir-fry for 1 minute. Add the shrimp and chicken stock, and stir-fry 3 minutes. Push ingredients aside, making room in the center of skillet. Add another 1 tablespoon of oil, and then add the egg and stir-fry, just until scrambled. Reduce the head to medium, and add the drained noodles, and drizzle over the pad thai sauce. Use tongs to very gently toss and fold to combine noodles while stir-frying for 4 minutes. Add the fresh bean sprouts and continue stir-frying for 1 more minute, until noodles are chewy and a bit sticky.

***GARNISH: Serve along side steamed rice (optional), and sprinkle Shrimp Pad Thai with the ground pepper, green onion, cilantro, and peanuts. Place the lime wedges along side, which should be squeezed over the Shrimp Pad Thai before eating. – Enjoy!


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Tip: Triple the sauce if making for 4 people, and drizzle it over noodles as you stir-fry, just until you’re satisfied that the dish has sufficient flavor. Left-over sauce can be stored in the refrigerator for up to one month.