Asian Recipes

[chinadoll]

EGGPLANT IN CHILI SAUCE

1/2 cup chicken stock
Seasoning List A
1 teaspoon garlic, minced
1 teaspoon chili and broadbean paste
1 teaspoon Xiao Xing wine (or sherry)
2 teaspoons red chili pepper, chopped
1/2 stalk celery, minced very fine
1 small bunch Chinese parsley, chopped
1 teaspoon fresh ginger, grated

Seasoning List B
1 1/2 teaspoons garlic, chopped
2 teaspoons spring onions, chopped
1/3 teaspoon salt
1 teaspoon chili and broadbean paste
1. Heat wok until very hot. Pour peanut oil in it and heat until very hot. Stir fry until cooked but not soft. Drain in sieve.

2. Heat up wok again and add a little more oil if needed. Add ingredients in seasoning list A and stir fry for two minutes. Add stock and salt and heat to bubbling. Return eggplants to wok. Cook over high heat until most of the liquid is gone. Remove to serving dish.

3. Heat wok up again and add ingredients from seasoning list B. Stir fry just one minute and add ground pork. Fry until well done and pour over top of eggplant. Serve garnished with chopped green onion.


Makes 6 servings each with approx 230 calories and 9 carb grams, reasonable for a Rung 6 level. This is a Rung 6 recipe because of the beans and you can also add in a Tbsp of sherry or rice wine but the alcohol is not figured into the totals.

[not2late]

Originally Posted by chinadoll

Megs, I love apritada made with beef or chicken.

Chadci - I think I have a Kum Pao chicken recipe somewhere that is Atkins friendly so you might like that. The spring rolls would be fine as long as you just use the filling wrapped in lettuce leaves--no way to make the wrapper Atkins friendly. You could also use an egg crepe wrap too.

I eat "lumpia" frequently. Lumpia is the Filipino version of an egg roll. The wrapper is pre-cooked, so it can be fried or eaten "fresh". But I make the filling, like I learned from my neighbor, and I wrap it either in lettuce or in nori seaweed and eat it "fresh.

I'm sure you can use the summer roll wrappers (made from rice), but I haven't tried that one yet.

[chinadoll]

Oooh Megs, I love lumpia! If the summer wrapper is made from rice, I am assuming it would be a higher rung food, correct? Never thought of using the seaweed. Great source of iodine too.

Do you use a dipping sauce? I love the sweet chili sauces but haven't come up with a low carb alternative.

[chinadoll]

Hey, I found this one in Karen's low carb gourmet recipes:
Thai Sweet and Sour Chile Dipping Sauce

Makes 1 1/2 cups

• 4 Tbsp. Splenda
• 1 cup boiling water
• 1/2 red bell pepper, stem removed but with the seeds and core left in
• 1-3 fresh chili peppers
• 2 cloves garlic, smashed
• 1 tsp. salt
• 4 Tbsp. lemon or lime juice
• 3 Tbsp. fish sauce

Combine the Splenda and boiling water. Let sit until cool.
Roughly chop the pepper and chilies. Combine with the garlic, salt and 1/4 of the Splenda® mixture in a food processor or blender. Blend until smooth. The pepper seeds will remain whole. Add to the rest of the Splenda® mixture along with the lime juice and fish sauce. Keeps for 1 week, covered and refrigerated.
Total Carbohydrates: 21.43
Total Carbohydrates Minus Fiber: 18.09
Carbohydrates per Serving (1 Tbsp.): 0.9
Carbohydrates per Serving minus Fiber (1 Tbsp.): 0.75



taken from Low Carb Recipes, Gourmet Style - Thai Sweet and Sour Chile Dipping Sauce

[not2late]

Originally Posted by chinadoll

Oooh Megs, I love lumpia! If the summer wrapper is made from rice, I am assuming it would be a higher rung food, correct? Never thought of using the seaweed. Great source of iodine too.

Do you use a dipping sauce? I love the sweet chili sauces but haven't come up with a low carb alternative.

Seaweed works well. The added benefit of making the filling is that it can be used in omelettes too or just eaten as is.

The Filipino family I knew used a garlic-black pepper and vinegar sauce for their lumpia and also their "lechon" (roast pork....specifically a whole roast suckling pig). I think that sauce tastes best with rich foods like lumpia (filling) and roast pork because the acidity cuts the richness, and the garlic and black pepper add extra flavor and heat.

[chinadoll]

That sounds great. Do you have a recipe for it?

[not2late]

The recipe I have is the one I remember watching the mom make. Yeah, I was the annoying kid next door who used to hang around, lol. Seriously, she let me hang around because her own children were older (teens when I was about 9-10 years old), and they weren't interested in cooking. So I used to help her make lumpia (filling and rolling them!), taste her dishes (like pancit) for correct seasoning and just watch her make some things. Of course, I was paid for my work with a nice meal or snack of whatever I helped make.

Anyhow, she use to take 3-4 garlic cloves and smash them in a mortar and pestle. Then she would add whole black peppercorns to the garlic and pound them down. That was scraped into a bowl and vinegar (the Filipino cane sugar vinegar) and an equal part of water was added. She would also put in a pinch of salt and sometimes a pinch of sugar (if the vinegar was too strong.)

I've used regular apple cider vinegar with good results. And you have to smash the garlic----the food processor doesn't give the right texture or flavor for some reason.

[chadci]

Thanks guys. I really wish I had waiting until I got home to read this because I want to go home and cook!

[chinadoll]

Chadci-

Megs- that's so easy. Can't wait to try it. I have to admit when I tried rolling my own lumpia the results were not so great. I never seem to be able to wrap them tightly enough.

[chadci]

Originally Posted by chinadoll

Chadci-

OH, I've missed Asian food the most. Almost every place local sells it breaded and fried OR has a lot of sugar and corn starch in the sauce. ONE place I can go and get steamed shrimp and veggies but... that's boring.