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    You are in: Home / Cookbooks / Asian
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    78 recipes in

    Asian

    "To the ruler, the people are heaven; to the people, food is heaven." — ancient chinese proverb
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    Recipe #17382

    Have not tried this yet but after a recent trip to the east coast I fell in love with crab cakes and this looks like an amazing variation! Originally from epicurious.com.

    Recipe #93540

    This is a wonderful Madhur Jaffrey recipe for fish. King Fish is my favourite fish and I get the freshest fish right at my door (at 9.00 a.m.)from my fish vendor named Jai Singh. It is almost as fresh as just out of the sea. Hmmm... one of the pluses of living near the sea. We have fish almost 4 days a week and I love variety so have a host of recipes that I have tried and used over and over again for 8 years now. This is definitely the top of the list.

    Recipe #86892

    Recipe #3769

    3 Reviews |  By Whipper

    Colorful, tasty and juicy with the wonderful texture of the crisp noodles, which places this firmly within my top 5 all time favorite stir-frys. You may want to use less mushrooms, but I love having tons in this!

    Recipe #117128

    75 Reviews |  By Dawn

    An authentic tasting oriental dish that can be prepared at home. This is a restaurant quality dish. Be prepared to share this recipe with others.

    Recipe #11669

    This is an adaptation of a recipe that was quite high in fat. I have found that the fat was not necessary to the dish, and one can enjoy it while being health conscious. However, if you wish to heat your spices in ghee or mustard oil in the traditional way, I wish you well. I found this to be a nice accompaniment to heavier meat curries. It can also go with vegetarian dals as well.

    Recipe #24856

    It's very hard to write the technique of this unleavened bread. It is very much like flatbreads of the Middle East. I have given approximate measurements because I never measure when I make them. You may find that you'll have to adjust the amount of water, flour, oil, frying time, depending on what type of frying pan you use and the type of stove you have. Good luck! They're delicious! Serve with curry. (Try my Caribbean chicken curry or my Chicken Vindaloo).

    Recipe #39198

    I got this recipe from an online recipe exchange. It's soooooo good!!!! You can use whatever vegies you'd like in this. Serve over hot rice.

    Recipe #131489

    Delicious egg rolls! I love mine with jalapeño pepper jelly! You can use 1/2 pound of meat for more veggie taste, or a full pound for meatier egg rolls.

    Recipe #134053

    This Chinese fried rice has the flavor those other recipes are missing. Tastes like takeout. I want to dedicate this dish to Bergy, whose recipe "AM & B's Indonesian Mehoon" has inspired this dish. Make sure you season your rice with salt before it cooks. Add some butter to the cooking water, as well. Other seasonings should be added before you cook, as well, so it has time to get inside the rice. If you like sesame flavor, add 1 tsp. of it after you add the green onions, but do not use it as a cooking oil because it easily burns.

    Recipe #38748

    I adopted this recipe after Mean Chef left the site. The recipe is from Fine Cooking Magazine. My comments from my first reviews were, "I prepared these for my Christmas Open House appetizer buffet. I used baby back ribs and rubbed liberally with the spice rub. They smelled heavenly while baking, and had a great flavor even before I added the sauce. Everyone raved, and they were the first item to disappear from the buffet." I have since made these for many, many parties and everyone always loves them. I use baby back ribs, and 2 racks are never enough. Cooking time for baby back ribs is about 3 hours.

    Recipe #105463

    Adapted from a Chinese cookbook by Jim Lee that was published around 1970. This is one of my all-time favorite cookbooks; I was introduced to it by friends who were Chinese students I knew at University of Virginia. The gai laan which the Chinese eat is not actually broccoli, but broccoli is a good substitute which works well in America, where most of us don't have access to gai laan.

    Recipe #103243

    Ever been intimidated by a recipe that calls for clarified butter? No need! It's not a difficult process at all...

    Recipe #51525

    ghee is wonderful for baking, frying, even taking straight for ayurvedic medicine. all the good fat is there without the proteinaceous impurities of butter. if you are a vata type like me, eating ghee often is enjoyable and healthful!

    Recipe #71031

    Recipe from Vij's

    Recipe #92427

    29 Reviews |  By Sueie

    Great side dish, just a little bit different.

    Recipe #29074

    The sauce of this easy n tasty chicken is great over rice. If you add some steamed broccoli, your dinner is ready!

    Recipe #18663

    Empress chicken was my favorite thing to order at the local chinese restaurant. They switched over to "fast food" chinese, and this dish got lost in the translation! I found this recipe online, and it's very close to my beloved dish! Great over rice. NOTE: The amount of cornstarch has been adjusted based upon reviewers' comments.

    Recipe #126128

    4 Reviews |  By ChrisMc

    Just a quick Chinese themed way of fixing chicken breasts - the prep time includes the minimum time for marinating.

    Recipe #31826

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