Best 10 Asian Style Meatloaf With Jasmine Rice Recipes

ASIAN STYLE MEATLOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, mix together the beef, pork, bread crumbs, eggs, onion, and celery. Season with 3 tablespoons soy sauce, ginger, and 2 tablespoons hoisin sauce. Pat mixture into a shallow 2 quart baking pan.
• Bake in preheated oven for 40 minutes.
• Drain grease from pan. In a small bowl, mix 1/2 cup hoisin with 2 tablespoons ketchup. Spread over top of meatloaf. Continue baking for 20 minutes or so. Remove from oven, and let rest for 5 minutes.

ASIAN-STYLE MEATLOAF WITH JASMINE RICE

Steps:

• combine and cook.

THAI MUSSELS WITH JASMINE RICE

Steps:

• Boil rice until tender.
• Scrub mussels and remove beards, fill a large saucepan with water, enough to cover mussels, bring to the boil and add mussels reduce heat. Simmer covered until mussels open, drain and discard any that have not opened.
• In another large saucepan add a small amount of peanut oil and paste and cook until fragrant. Add water, both stocks, sauce and sugar, bring to a boil.
• Add coconut milk and coconut cream, reduce heat to a simmer, Add cooked mussels to broth and cook until heated through. Add coriander, onions and lime juice stir, serve immediately.
• To serve divide jasmine rice among 4 serving bowls and top with mussels, spoon broth over, garnish with coriander leaves.

PERFECT JASMINE RICE

Steps:

• Put the rice in a medium bowl and fill with cold water. Gently agitate the rice to loosen any dust and sediment clinging to the rice and drain through a fine mesh sieve. Repeat 2 more times.
• Transfer the rice to a medium saucepan and shake the pan to level the rice. Add enough water so that when you place the tip of your index finger on the top of the rice, the water comes up to the first crease (joint) of your finger. Cover the pot with a tight-fitting lid and place over high heat. As soon as the rice comes to a boil, reduce the heat to low and cook for 20 minutes. Transfer the rice to a large bowl and fluff with a heatproof spatula.

CITRUS JASMINE RICE

Steps:

• Rinse the rice well several times until the water runs clean; drain thoroughly.
• Bring water to a boil in a lidded saucepan; stir in rice, bouillon, salt, orange and lemon zest, and the optional smashed garlic clove.
• Cover, reduce heat and simmer for about 20 minutes or until water has been absorbed. Do not stir during the cooking process to prevent gumming.
• Remove from heat, add optional green onions and fluff with fork.

JOSHUA'S FAVORITE TILAPIA WITH JASMINE RICE

Steps:

• Pour your dressing straight from the bottle into the pan, I usually make sure the bottom is covered but not too much, I gave approximate measures here.
• Place the fillets on top of the dressing in the pan.
• Sprinkle with all 4 seasonings (all the measurements I gave are approximate). I usually just sprinkle a generous amount on each filet. Don't leave out the cumin it is a wonderful addition to the fish.
• Saute the fillets on med-low heat approximate 4-5 minutes each side until fish flakes easy with a fork.
• While the fish is slowly cooking, cook the rice, using 2 1/2 cups water and 1 cup rice, with butter, bring to a boil and simmer 15 minutes on low.
• Serve the fillet on top of the Jasmine rice. I will usually add more s&p and cumin according to my taste.

ASIAN STYLE MEATLOAF

Steps:

• Preheat oven to 350 degrees In a large bowl mix together the beef, pork, bread crumbs, eggs, onion, and celery.
• Season with 3 tbsp soy sauce, ginger, and 2 tbsp hoisin sauce.
• Pat mixture into a shallow 2 quart baking pan.
• Bake in preheated oven for 40 minutes.
• Drain grease from pan.
• In a small bowl mix 1/2 cup hoisin with 2 tbsp ketchup.
• Spread over top of meatloaf.
• Continue baking for 20 minutes.
• Remove from oven and let rest for 5 minutes.

JAPANESE-STYLE MEATLOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat corn oil and sesame oil in a large skillet. Add carrots, green bell pepper, and onion; cook and stir until softened, about 5 minutes. Stir in soy sauce, sake, mirin, sugar, and fish soup stock. Mix in garlic and ginger. Let cool, 5 to 10 minutes.
• Mix turkey, pork, and eggs together in a large bowl until blended. Stir in cooled carrot mixture and bread crumbs until well combined. Press evenly into a loaf pan.
• Bake in the preheated oven until browned, about 30 minutes. Increase oven temperature to 400 degrees F (200 degrees C); continue baking until an instant-read thermometer inserted into the center reads at least 160 degrees F (70 degrees C), about 30 minutes more.
• Let stand before serving, about 5 minutes.

MANGO INFUSED JASMINE RICE

Steps:

• Peel and core mangoes.
• Dice 1 mango into 1/4-inch cubes and set aside.
• Puree the other mango in a food processor with sugar and set aside.
• Place water and 1 cup coconut milk in pan with rice.
• Bring to a boil, stirring occasionally.
• When the rice reaches a boil, stir it one last time.
• DO NOT stir again.
• Place a clean dish towel between pot and lid, laying excess toweling on top of lid. (wrap lid in towel).
• Wrapping the lid in the towel will catch the condensation that accumulates on the underside of the lid and drips back down into the rice.
• This will give you nice, fluffy rice that separates easily.
• Turn the heat down to Low and cook for 20-25 minutes, until ALL of the liquid has absorbed.
• DON'T lift that lid until the 20 minute mark has passed.
• Stir in pureed mango.
• Remove from stove.
• Stir in diced mangoes and served garnished with the toasted black sesame seeds.

MEATLOAF ASIAN-STYLE

Steps:

• Preheat oven to 350°.
• In a big bowl, combine all the ingredients EXCEPT 2 cups of rice, the glaze, and the
• wasabi; mix well.
• Turn the mixture into a lightly oiled 9 x 5 inch loaf pan; gently pat down.
• Bake for 45 minutes; meanwhile make the glaze-in a small bowl, whisk the glaze ingredients together.
• Spread the glaze on top of the loaf and bake 15 more minutes, until the loaf is firm and the top is lightly browned and the sauce is bubbly.
• Let stand in the pan for 5-10 minutes before serving.
• Remove the loaf from the pan and slice to serve.
• Serve with the remaining rice and wasabi.