Li Ling - Easy 5-Ingredient Asian Recipes: 30 Simple, Fast and Tasty Recipes

1) Asian SaladPage: 3
2) Basic Chinese Egg Drop SoupPage: 3
3) Korean Bean Sprout SoupPage: 4
4) Korean Cabbage SoupPage: 5

5) Thai Pumpkin SoupPage: 6
6) CongeePage: 7
7) OnigiriPage: 8

8) Basic Fried RicePage: 9
9) Kimchi Fried RicePage: 10
10) Vegan CurryPage: 11
11) Baked TofuPage: 12
12) Simple Peanut NoodlesPage: 13
13) Chicken TeriyakiPage: 14
14) Sesame Grilled ChickenPage: 15
15) Orange ChickenPage: 16

16) Korean Sweet Soy AND HoneyPage: 17Chicken

17) Hoisin Glazed ChickenPage: 18
Drumsticks
18) Coconut ChickenPage: 19

19) Chicken LaksaPage: 20
20) Chicken Tikka MasalaPage: 21
21) Chicken AdoboPage: 22
22) Tortang TalongPage: 23
23) Beef TapaPage: 24
24) Thai Peanut BeefPage: 25
25) Beef and Pepper RamenPage: 26
26) Chinese Pork RibsPage: 27
27) Asian Fish CakesPage: 28
28) Broiled Tilapia FilletPage: 29
29) Black Sesame Ice CreamPage: 30
30) Japanese CheesecakePage: 31

Ingredients:

4 c. Chinese cabbage
1/2 red bell pepper
1/2 cucumber
1/4 c. citrus vinaigrette dressing
2 tbsps. teriyaki sauce

Instructions:

1) Thinly slice Chinese cabbage. Halve red bell pepper and remove seedsbefore cutting into thin strips. In the same way, halve the cucumber and remove the seeds before slicing thinly. Put in a salad bowl.

2) In a separate bowl, mix vinaigrette dressing and teriyaki sauce. Adddressing into the salad bowl and coat the vegetables by tossing. Put in chiller for 30 minutes before serving to give the vegetable that fresh crisp.Best served with fried dishes.

Ingredients:

4 1/2 c. chicken stock
2 tbsps. cornstarch
2 large eggs
1 to 2 finely chopped spring onions
Salt and pepper to taste

1) Combine cornstarch and 1/2 c. of chicken stock in a bowl. Mix until thepaste is smooth and without lumps.

2) Boil the rest of the chicken stock in a saucepan. Add the cornstarch and chicken stock paste when it simmers and mix. Slowly add lightly beat theeggs into the stock. If you want your soup to have egg shreds, rapidly mix the eggs in a clockwise motion for a minute. But if you'd like thin streams,stir still in clockwise motion but do it gently until it forms.

3) Season soup with salt and pepper to taste. Optional: Add in frozenwonton with a few drops of sesame oil for that extra flavor. Add springonions and serve hot.

Ingredients:

3 c. washed mung bean sprouts
6 c. chicken broth
2 cloves garlic
2 tbsp. soy sauce
1 tbsp. sesame oil

1) Saute minced garlic in sesame oil in a small pot. Once garlic is golden and you can smell its aroma, add soy sauce. Simmer for a minute.2) Add the chicken broth and bring it to a boil over high heat.

3) Add the mung beans once it starts boiling. Simmer for about 25 minutes.Add salt to taste. To make a spicy version, you may add cayenne pepper powder. Optional: Add chopped onion leeks to garnish to the soup beforeremoving from heat.

Ingredients:

1 head cabbage, chopped
4 c. beef broth
4 tbsp. soybean paste
2 tsp. garlic
2 tsp. black pepper

Instructions:

1) Boil beef broth in a medium-sized pot. In a small bowl, dissolve thesoybean paste by adding some boiled beef broth to it. Stir until dissolved.Add the dissolved paste into the pot and stir until well mixed.

2) Add the cabbage and the minced garlic into the pot. Make sure thecabbage is submerged into the soup. Reduce heat to a simmer. Simmeruntil cabbage is tender. This usually takes 20 minutes.
3) Remove from heat and add drizzle black pepper. Optional: You may add chopped onions leeks. Serve hot.

Ingredients:

2 tbsps. red curry paste
32 oz. chicken stock
2-15 oz. cans pumpkin puree
1-13.5 oz. can of coconut milk
1 large red chili pepper

Instructions:

1) Cook curry paste in a large saucepan until fragrant. This usually takes 1 minute over medium heat. Add the chicken stock and pureed pumpkin. Stirwhile it simmers.

2) When the soup starts to bubble, around 3 minutes into simmering, addcoconut milk and simmer for another 3 minutes. Continue to stir.3) Serve in soup bowls and top with sliced red chili peppers. Optional: Addcilantro for that extra punch of flavor. Ingredients:

1 cup rice white or brown rice
2 inches fresh ginger, chopped finely
4 cloves garlic, chopped finely
10 cups water
14 dried shiitake mushrooms

Instructions: 1) In a large pot, boil together rice, ginger, garlic and 10 cups of water.Simmer for 1 1/2 hours, stirring every now and then.

2) While the rice cooks, boil additional water to hydrate the dried shiitake mushrooms. The mushrooms will float to the surface of the water, so it is suggested to put another bowl to keep the mushrooms down. Leave mushrooms for 20 minutes or until tender. Slice thinly.

3) Add the shiitake as soon as it is sliced. It is recommended that yousimmer it with the congee for at least 20 minutes so the flavor will step into it.

4) The congee is done when it has a thick consistency. If you prefersomething runnier, you can remove the pot from the heat at your desiredconsistency. Make sure to stir the porridge every now and then as the ricetends to stick on to the bottom of the pan.

5) Serve hot. Optional: You can top it with sliced green onions and toasted, minced garlic. For the sauce, you may mix soy sauce, sesame oil, chili and lemon. Best served with baked tofu.

Ingredients:

2 c. medium grain white rice
2 1/2 c. water
Japanese seaweed wrap
1 canned tuna or chicken
Japanese mayonnaise

Instructions:

1) Clean rice by adding water to it, stirring it with your hand and discardingthe rest of the water. Add 2 1/2 c. of water and then cook it either on yourrice cooker or by stove. Make sure you watch closely if you are cooking bythe stove. You would not want rice stuck on your pan. You can add water ifyour rice is looking dry. Add 1/4 c. of water at a time if needed. You willwant to achieve soft rice that's not too dry but definitely not runny, so addwater little by little.

2) Upon cooking, set aside rice to cool. You can mix it so it will cool faster.3) Discard the liquid in canned tuna or chicken and add as much Japanese mayonnaise to your liking.

4) When the rice is cooled enough to touch, it's time to assemble it. Add rice halfway to the onigiri shaper, then add 1-2 tsps. filling in the middle. Addmore rice to cover and press it down with the onigiri shaper lid. Take the lid off and turn the shaper upside down onto a plate. Press the triangle at theback to push out the onigiri. Do this for the rest of the rice.