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Asian

"To the ruler, the people are heaven; to the people, food is heaven." — ancient chinese proverb
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I'm not sure if the name is spelled correctly but this is the first dish I tried to (trick) impress my husband with. He thought I could cook...ha...I didn't learn to cook until 7 years later when I found Zaar! But this was very good and he stills remembers it.

Recipe #129790

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

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

Recipe #51525

Please adjust all amounts to taste, I used extra chunky Jif peanut butter for this, but really any peanut butter will do. The dressing should be made and chilled a couple hours ahead or even overnight to blend the flavors before using on the salad. This is really good!

Recipe #164237

Using a mixture of northern and southern Indian techniques and ingredients, this quick curry for two is best over brown rice. Add water or tomato and garbanzo liquids for a saucier curry, or leave as is for a slightly drier dish.

Recipe #165039

Recipe #17382

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

1 Reviews |  By Whipper

You'll love the soft and crunchy textures and layers of flavor in this most presentable stir-fry. You can subsitute a cheaper cut of beef for the tenderloin and it'll still be wonderful. From Company's Coming.

Recipe #157127

Toasting and grinding your seeds is so worth the effort, and doesn't take long at all. Serve this dhal as a main dish with rice or as a side dish. It is aromtaic, rich and delicious.

Recipe #112377

You can make this with wings or any other parts of the chicken, just adjust the amount of marinade needed to cover. I've also included a dipping sauce recipe for the wings. These make great appetizers.

Recipe #153729

Great condiment to keep in your refrigerator for whenever you get the urge for Indian food. Will keep indefinitely if put up properly. Great for pork or chicken. Use 1 tablespoon for each 1 1/2 pounds of meat.

Recipe #155811

13 Reviews |  By PaulaG

This recipe is one of my adopted recipes. I finally made it and it is really a full flavored dish. It does require a lot of prep but is so worth it. The intro from the psoting chef: "This is one of the most popular and well known Indonesian rice dishes. I have tried many versions and I always come back to this one. Chicken can be substituted for the shrimp."

Recipe #93403

6 Reviews |  By Sue Lau

For when you want to take a walk on the wild side. Adjust the heat to your own taste.

Recipe #44781

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

53 Reviews |  By Bergy

This is very tasty and low fat dipping sauce - use this as a dip for a variety of appetizers or as a sauce to go with stir fry.

Recipe #33113

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

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

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

My co-worker, who spent a few years teaching english in Japan, demanded that I try this when I got my first wok. If you don't have access to an asian food store, you can order Nanami Togarashi (a Japanese chili pepper blend) from one of many mailorder places online. It's well worth the effort to get it as it really makes this dish. The pickled ginger really adds another layer to the flavor as well. I actually make it with salmon instead of pork most of the time, as well as double the sauce and add more broccoli and mushrooms. This is the meal that my wife requests the most often by far.

Recipe #154263

2 Reviews |  By C in PA

What a great, tasty meal this is. I found this recipe years ago somewhere on the Internet, and it is definitely a staple for us. You can substitute chicken for the pork, if desired. I also make just the sauce and use it as a sweet/sour stir fry sauce. Everyone assembles their own lettuce wraps, which is also fun for kids! Fantastique!

Recipe #96424

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