Thai, Japanese and American Thai recipes

[LuxLiving]

I just found a great recipe site in a link from baselle's blog. Looks to have some neat Thai, Japanese and American-Thai recipes.

Looks like just the place to help a beefeating cornfed newbie trying to branch out into other cuisines.

http://importfood.com/recipes.html

I'm not affiliated in any way I just like their recipe setup.

Oh, and Broken Arrow, they've got some sushi recipes on there it looks like.

[rickatheslicka]

Looks interesting! I would love to make my own Pad Thai, but I may start with the sauce that they are selling and go from there.

Thanks for sharing!

[lynclarke]

My husband is half Japanese and we tend to eat alot of orintal flavored stuff and we have a rice cooker going 24/7. The basic Japanese marinade is soy sauce and mirin or sake 1:1, grated ginger (I leave my ginger root in the freezer and scape off the end with a serrated knife and put the rest back in the freezer) and chopped garlic. If you mix that up with sugar to taste- it will be teriaki-like. The Chinese basic marinade is soy sauce to sherry 2:1, with ginger and garlic. Add the soy amount of oyster sauce for a change or add hoisin sauce (again same amount as the soy) for a little different flavor. I just open the refrigerator door and pour so giving you exact amounts is a little tricky. I also marinate the meat a day before, if I have a choice. Right now I have pork loin in the frig marinaded with the chinese flavor. Good luck lynclarke

[rickatheslicka]

Thanks lynclarke! I have tried to make similar sauces by adding vinegar to soy sauce, but it wasn't very good. Next time I'll try cherry. I also like the trick of leaving the ginger in the freezer, the one time I bought some it got soft very quickly in the fridge. But what is mirin?

[lynclarke]

Rick- sherry not cherry!!! Yuck that sounds awful. anyway, Mirin is a Japanese sweet cooking rice wine. You can usually find in the oriental section of a grocery store, sometimes a liquor store, or in an oriental store. For the non-purist you probably can not tell if something is made with saki or mirin- so buy which ever you can find at the cheapest price. I buy quart size bottles at my local oriental store but I have also seen it in 10 or 12 oz bottles in grocery stores- like a soy sauce size bottle. I am actually out right now but I need to go to the oriental store. My problem is once I walk in there I will spend $50 and I am putting it off. I still have some saki which I am using instead. Think cheap though. Buy the "Morgan David" of saki- not the good stuff. (I do not mean to offend any one) lynclarke

[rickatheslicka]

He-he, I meant to type sherry (yes, cherry would be gross). LOL Thanks for the info about the mirin and saki, I'll have to get some soon!

[kealina]

Originally Posted by lynclarke

My husband is half Japanese and we tend to eat alot of orintal flavored stuff and we have a rice cooker going 24/7. The basic Japanese marinade is soy sauce and mirin or sake 1:1, grated ginger (I leave my ginger root in the freezer and scape off the end with a serrated knife and put the rest back in the freezer) and chopped garlic. If you mix that up with sugar to taste- it will be teriaki-like. The Chinese basic marinade is soy sauce to sherry 2:1, with ginger and garlic. Add the soy amount of oyster sauce for a change or add hoisin sauce (again same amount as the soy) for a little different flavor. I just open the refrigerator door and pour so giving you exact amounts is a little tricky. I also marinate the meat a day before, if I have a choice. Right now I have pork loin in the frig marinaded with the chinese flavor. Good luck lynclarke

wow... this is great info... i know what you mean about the rice cooker... living in hawaii, rice is everywhere and everybody eats... didn't know the sauce mixing tricks tho... we're lucky with our sauces here because stuff like teriyaki and other oriental flavorings are sold everywhere and are cheap too so we don't bother with mixing our own but it's good stuff to know if you don't have such easy access... i concur with the ginger in the freezer trick too... my mom does that and it makes the ginger last for quite a while...