Asian Style Onion Salsa Food

SEARED TUNA WITH JAPANESE SALSA

Steps:

• Mix all the ingredients for the sauce. Add the chopped tomato, cilantro and onion. Season the tuna very well with salt and pepper. Heat a large skillet over high heat and add the vegetable oil. When the oil is hot, sear the tuna for 30 seconds on each side. Remove from heat and slice the tuna into 1/4-inch slices. To serve, neatly arrange the tuna slices and avocado slices on a plate and drizzle the sauce over the tuna.

ASIAN-STYLE ONION SALSA

Steps:

• Place sesame seeds in heavy small skillet. Stir over medium-low heat until seeds are light golden, about 2 minutes. Cool.
• Whisk lime juice, sesame oil, soy sauce, sugar and crushed red pepper in medium bowl to blend. Add sweet onion, green onions, red bell pepper and sesame seeds. Season salsa to taste with salt and pepper; toss to blend. (Can be prepared 2 hours ahead. Cover and chill.)

ASIAN-STYLE CORN, AVOCADO, AND SESAME SALSA

Steps:

• Prepare barbecue (medium-high heat). Brush corn all over with 1 1/2 teaspoons sesame oil. Grill until corn is tender and brown in spots, turning frequently, about 10 minutes. Cool.
• Cut corn kernels off cobs. Mix vinegar, green onions, sesame seeds, chili paste, garlic, and remaining 1 1/2 teaspoons oil in medium bowl. Add corn and avocado; toss gently to combine. Season salsa to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)
• Available in the Asian foods section of some supermarkets.

LAYERED ASIAN DIP

Steps:

• In a bowl, combine first six ingredients. Mix 2 tablespoons soy sauce and garlic; toss with chicken mixture. Refrigerate, covered, several hours., For sauce, in a small saucepan, mix cornstarch and water until smooth; stir in brown sugar, ketchup, Worcestershire sauce, vinegar and pepper sauce. Bring to a boil; cook and stir until thickened, 1-2 minutes. Cool slightly. Refrigerate, covered, until cold., To serve, mix cream cheese and remaining soy sauce until blended; transfer to a serving plate, spreading evenly. Top with chicken mixture. Drizzle with sauce. Serve with crackers.

ASIAN SALSA WITH BAKED WONTON CHIPS

Steps:

• Combine first 9 ingriedients and chill.
• For the chips.
• Preheat oven to 375combien soy sauce, sugar, garlic salt and oil in a small bowl.
• cut each wrapper diagonally in halfplace on lightly greased cookie sheet.
• brush soy sauce mixture on both sidesbake 4-6 minutes until lightly browned.

ASIAN SALAD

Steps:

• In a medium skillet over low heat brown ramen noodles, almonds, and sesame seeds with melted butter or margarine. Once browned, take off heat and cool.
• In a small saucepan bring vegetable oil, sugar, and vinegar to boil for 1 minute. Cool. Add soy sauce.
• In a large bowl, combine shredded napa cabbage and chopped green onions. Add the noodle and soy sauce mixture. Toss to coat. Serve.

ASIAN CHICKEN-QUESADILLA-WITH-GRILLED-PINEAPPLE-SALSA-AND-HOISIN

Steps:

• Place soy, ginger and garlic in a saucepan and bring to a boil. Remove from heat and let sit for 30 minutes.
• Place chicken in a shallow pan or plastic bag and pour marinade over. Place in refrigerator for at least 4 hours or overnight.
• Season chicken with salt and pepper.
• Heat oil in large saute pan over high heat almost to smoke.
• Saute chicken for 5 minutes lower heat to med and turn over continue until chicken is almost cooked.
• Let the chicken sit and then slice on a bias into 1/2 inch pieces.
• Preheat oven to 450 deg. Place 2 tortillas on an ungreased baking sheet.
• Spread 1/2 the cheeses, green onion and sliced chicken on the two tortillas.
• Stack the 2 layers and cover with the remaining tortilla.
• Bake for 8-12 minutes until crisp and cheese is melted.
• Cut into half to serve hot with vinaigrette and salsa.
• Salsa:.
• Heat grill. Or George Forman.
• Grill pineapple slices 2-3 minute per side.
• Remove and cut into med. dice.
• Add cilantro, lime, onion, jalapeno and olive oil.
• Season with S & P. Let sit 1/2 hour.
• Hoisin Vinaigrette:.
• Place onion, garlic, hoisin and vinegar in a blender and blend.
• Slowly add the sesame and olive oil until emulsified.
• Season with S & P.

ASIAN TURKEY WITH RED ONION SALSA

Steps:

• In shallow glass or plastic dish or resealable plastic food-storage bag, mix lemon peel, lemon juice, vinegar, soy sauce, oil and garlic. Add turkey; turn to coat with marinade. Cover dish or seal bag. Refrigerate at least 2 hours but no longer than 4 hours, turning once.
• Meanwhile, in glass or plastic bowl, mix Red Onion Salsa ingredients. Cover; refrigerate at least 2 hours.
• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Remove turkey from marinade; discard marinade. Place turkey in baking dish.
• Bake uncovered about 35 minutes, brushing with drippings after 10 minutes, or until juice of turkey is clear when center of thickest part is cut (170°F). Serve with salsa.