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GG Rnd 3 SE Asia - 3rd Subm

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I haven't tried this yet, but it should be very delicious and fragrant. I think I will use individual custard cups and or course reduce the steaming time.

Recipe #505810

This is easy to make and can be served over cubed mango, strawberries, or even over canned fruit cocktail. I like it mixed into plain yogurt. You can serve it over pound cake that it topped with fruit. I toast some sweetened coconut flakes and serve it over the sauce, whether over fruit or in yogurt. It adds a wonderful finishing touch.

Recipe #505806

A typical sweet, sour, salty combination, with a fresh taste. I added a bit more cilantro because we love it.

Recipe #505804

My entire family loves this dish. I grill thick salmon steaks in a grill pan, but it can be cooked on a barbecue, or sauteed in a cast iron skillet. I have made this with whole tilapias and with halibut. I have seasoned the fish with Old Bay and once with a fish rub instead of the salt and pepper. You can actually use just about any kind of fish you like, as long as it will hold its shape after cooking. Once, I only had 2 shallots on hand, so I used 1 small red onion along with the 2 shallots. I have used 1 large jalapeno pepper, seeded and chopped finely, when out of Thai chilies. When out of fresh ginger, I have used 1 1/2 Tbsp of jarred, pickled ginger, chopped. No tomatoes? leave them out. You can use apple cider vinegar instead of rice wine vinegar. As you can see, this dish is very forgiving. I cook the topping in a separate skillet alongside and it is ready right as the fish is. This meal cooks up in 10 minutes, looks and tastes great.

Recipe #505454

2 Reviews |  By Ck2plz

This recipes comes out of the Quck and Easy Thai Cook Book. You can add bamboo shoots, eggplant, and baby corn to this dish. Sliced Pork or chicken can be interchanged with the ground beef.

Recipe #505826

By Su-Mei Yu, from Fine Cooking, issue #52. This thai-influenced salad is perfect with sate.

Recipe #187809

There are many recipes for sticky rice here, but his one is easy and doesn't require fancy equipment. From Cracking the Coconut, an award winning Thai cookbook by Su-Mei Yu, owner of my favorite Thai restaurant in San Diego. Yield is dependent on how much rice you make. I've stated 2 cups only because the site requires an amount. PREP TIME DOES NOT INCLUDE SOAKING TIME!

Recipe #505768

The same marinade works with other meaty fish, or shrimp, and the sauce is grand even with plain rice. Recipe from the Quick and Easy Vietnemese Cook Book. Cook time does not include MARINATING time.

Recipe #505846

A simple dessert combining mango and coconut-infused rice found at Cooking time does not include time to cook sticky rice.

Recipe #505837

From 125 Gluten-Free Vegetarian Recipes.

Recipe #505798

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