Asian Orange Marinade Food

ASIAN CUCUMBER SALAD

Steps:

• Whisk 3 tablespoons rice vinegar, 1 tablespoon sesame oil, 1/2 teaspoon sugar and 1/4 teaspoon kosher salt. Toss with 1 pound thinly sliced Persian cucumbers, 1/4 cup chopped cilantro, 2 thinly sliced scallions, 1/2 minced red jalapeno, 2 tablespoons thinly sliced pickled ginger and 1 tablespoon sesame seeds. Top with more cilantro.

ASIAN CHICKEN NOODLE SOUP

Steps:

• Mix soy sauce, mirin, 1 teaspoon of the sesame oil, garlic, ginger, sugar, vinegar, and chile paste in a small bowl.
• Heat the broth in a medium saucepan. Add the soy sauce mixture, the chicken, and the vegetables and bring to a boil. Simmer for two minutes or until chicken is cooked through. Add the remaining 1 teaspoon sesame oil. Taste and adjust seasonings.
• Pour over prepared Chinese noodles. Garnish with cilantro and scallions.

ASIAN STREET FRIES

Steps:

• Cut the potatoes in 3/8-inch slices. Then stack cut pieces of potatoes and cut them into 3/8-inch square pieces. Submerge the potatoes in a large bowl of water and let sit for 30 minutes. This will help leach the excess starch from the potatoes and keep them from oxidizing.
• While potatoes are soaking, prepare the sauce: Combine all ingredients in a nonreactive pan and heat over medium-high. Adjust heat to a simmer and reduce by half.
• Heat a heavy stock pot with the oil to 325 degrees F over medium heat. (Use a candy thermometer to check the temperature.) Remove potatoes from the water and pat dry. Carefully add 2 handfuls of potatoes to the hot oil. There should be at least 1-inch of oil above the potatoes. Cook for 5 to 7 minutes or until potatoes are light brown. Remove potatoes, with a slotted spoon, shake off excess oil and place on a rack to cool. Repeat until all of the potatoes are par-cooked.
• After all the potatoes have been par-cooked, heat oil up to 350 degrees F over medium heat. Add 2 handfuls of par-cooked potatoes, and cook for 2 minutes or until golden brown. Remove from oil, with a slotted spoon, shake off excess oil. Transfer potatoes to a serving bowl and season lightly with salt and pepper. Repeat this method until all potatoes are fried.
• To serve: Drizzle sauce over hot fries and garnish with toasted sesame seeds.

DANG COLD ASIAN NOODLE SALAD

Steps:

• In a medium stock pot, boil water, add salt and cook noodles. When finished, place noodles in an ice water bath to cool. Drain and set aside.
• In a medium bowl combine, sesame oil, vinegar, soy sauce, hot chili oil, hoisin and extra-virgin olive oil. Mix thoroughly and then combine prepared vegetables and noodles.
• Garnish with sesame seeds and peanuts.

ASIAN GRILLED SALMON

Steps:

• Light charcoal briquettes in a grill and brush the grilling rack with oil to keep the salmon from sticking.
• While the grill is heating, lay the salmon skin side down on a cutting board and cut it crosswise into 4 equal pieces. Whisk together the mustard, soy sauce, olive oil, and garlic in a small bowl. Drizzle half of the marinade onto the salmon and allow it to sit for 10 minutes.
• Place the salmon skin side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don't worry; it will keep cooking as it sits.
• Transfer the fish to a flat plate, skin side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled.

ASIAN SLAW

Steps:

• In a small saucepan add 2 tablespoons olive oil, ginger and garlic, lightly saute until lightly brown. Add brown sugar, soy sauce, and mirin. Saute for 5 minutes and remove from heat. When cool whisk in olive oil, sesame oil and rice wine vinegar.
• Mix all vegetables in a bowl and toss with dressing.
• Garnish with crushed wontons and peanuts.