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Asia-Zaar World Tour#4

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Slowly caramelized onions with lots of garlic and a mushroom stock give this thick soup it depth of flavor. If you like, stir a few drops of toasted sesame oil into each bowl. Enjoy! Adapted from Moosewood Restaurant New Classics cookbook.

Recipe #264395

Wildly refreshing! Using delicate herbs and a wonderful sweet and sour vinaigrette! Adapted from Good Cooking Cookbook by Jill Dupleix

Recipe #293293

From Boy Meets Grill with Bobby Flay. I love all the ingredients in the sauce!

Recipe #249171

A simple Burmese recipe kicked up with hot peppers! Adapted from RecipeSource.

Recipe #292216

This is good on cooked rice, steamed broccoli, or baked eggplant slices. It is also a good accompaniment to curries and stuffed cabbage. I got this from Moosewood Cookbook.

Recipe #36570

This is a rich oil that goes a long way! Menu Sugguestions: Because of the large proportion of sesame oil, this is a rich oil. A little bit goes a long way. A spoonful added to a salad dressing or brushed on the plate on which a fish will steam or on the skin of a just smoked or roasted bird gives an unmatched touch of lushness. If you are a bread baker, brush a bit on your next loaf, if you are tossing pasta, drizzle a bit on the noodles just before serving.

Recipe #53448

The China Grill has been a Miami Beach hot spot ever since it opened in 1995. It offers funky "World Fusion" cuisine! This recipe came from them via the South Beach Diet Cookbook. I hope you enjoy it! It says this is phase 3.

Recipe #147342

If you want really good flavor, make your own spice mix! In the ingredients, the Szechwan peppers are actually peppercorns, but for some reason, the computer program won't let me say that. This is adapted from China Moon Cookbook. This can be used in marinades, sauces, mayonnaises, chopped meat, sauteed vegetables, and pastas! Have fun!

Recipe #257153

These are scrumptious little bites! Adapted from Mass Recipes.

Recipe #140238

A fillet of lightly cured salmon hinting of ginger, coriander, and Szechwan peppercorn. Cured salmon is surprisingly easy to make! A piece of plastic wrap and a few day's patience is all that's required. Adapted from the China Moon Cookbook. Cooking time is marinating time.

Recipe #257285

Rich and delicious! Adapted from the Veggie Table.

Recipe #161283

Each piece of eggplant is dark and shiny and plump and soft, with wonderful complex flavors coming through-hot, sour, salty, and sweet! Adapted from Friedas.

Recipe #267640

Try this paste in Thai and Indian dishes. Stir in as much or as little as you desire.

Recipe #39109

This is a little different, in that you mix the berries and place in the bottom of your glass, then pour the yogurt blend over the top, mixing ever so gently. Enjoy! Adapted from Good Cooking with Jill Dupleix.

Recipe #293979

Oh so good! Adapted from Cooking Live.

Recipe #187841

I make this for our potluck at church and people beg me to bring it again! Adapted from Cooking Live-Episode: America's Best Fourth of July: Salads. Update: I hve found I can toast the seeds, ramen noodles, and nuts under the broiler with no butter for just a few minutes, and they get nice and crisp, but watch carefully, they can burn quickly!

Recipe #250575

This is a blend adapted from Low Sodium Cooking, so there is no salt. It is good to put in stir fries, salad dressings and dips.

Recipe #198063

Fresh shitake mushrooms and sesame oil are true oriental iingredients in this yummy stir fry, but it is the Italian balsamic vinegar that gives it the edge. From the cookbook Pasta!

Recipe #148103

I found this little gem in the China Moon Cookbook. This is the Chinese version of our American salt and pepper. It's an all purpose seasoning and a little goes a long way. It's good for marinating meats and poultry, and a delightful final seasoning for soups and salads. Try a bit tossed into some just made popcorn or sprinkled on a grilled burger! For people watching their salt intake, this is a wonderful kitchen gift! Be sure to use kosher salt, as this gives the flavor. If you can't get kosher, then use sea salt.

Recipe #257258

Serve this on a bed of steamed rice or couscous. Be careful when browning the chicken, not to let it burn. That's why it's finished off in the oven. Enjoy this wonderful recipe from Cooking with Caprial-American Bistro Fare!

Recipe #117216

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