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    You are in: Home / Cookbooks / 2013 Southeast Asia
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    15 recipes in

    2013 Southeast Asia

    Displaying up to 20 pages of results. To see all results, or register.

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

    Recipe #187809

    The Runner-Up recipe for 1990 in the San Francisco Chronicle. This recipe comes from the Oriental Hotel in Bangkok via Joyce Jue.

    Recipe #189369

    This is a great-tasting sandwich! If you love sate anything, this is the sandwich for you.

    Recipe #92816

    A refreshing fruit salad. The 3 different-coloured melons make for a very attractive appearance. The ginger syrup sends it over the top.

    Recipe #99376

    Typically great Vietnamese street food.

    Recipe #144749

    Adapted from The Curry Book: Memorable Flavors and Irresistibly Simple Recipes From Around the World, by Nancie McDermott, and found at This curry comes from southern Thailand, where many Thais follow the teachings of Islam. Mussamun is thought to be a pronunciation of the word "Muslim." In Thailand, mussamun curries are often made with chunks of beef, but chicken is popular as well. Make this one a day ahead and you will be rewarded with an extraordinary blossoming of spice-laden flavors. Serve with rice or noodles.

    Recipe #187877

    Adapted from Cracking the Coconut: Classic Thai Home Cooking and found at Snack vendors in Thailand who specialize in sweet sticky rice offer a variety of rices as well as toppings. Besides unadorned, plain sweet sticky rice, there are such choices as wild sticky rice, deep black burgundy in color; sweet sticky rice with corn; green sticky rice colored with pandanus leaves; and kao neuw from Nong Kao, sweet sticky rice with grated fresh coconut and roasted sesame seeds. Toppings include sweetened fresh coconut cream, coconut custard, and a mixture of dried shrimp, sugar, coconut flakes, and shredded kaffir lime leaves - sounds outrageous, but it is really delicious! Serve as an afternoon snack with tea or as a dessert.

    Recipe #188516

    The Winning Recipe for 1999 in the San Francisco Chronicle. This recipe, from chef Mai Pham, makes a great appetizer and, with a bowl of steamed rice, a satisfying entree as well.

    Recipe #189296

    One of two Runner-Up recipes for 1999 in the San Francisco Chronicle. The recipe comes from Le Colonial restaurant in San Francisco. This granita, with its fiery chile, tart lime, pungent mint and fish sauce, gives a decidedly Southeast Asian flavor to the oysters. A spoon of the intensely flavored ice not only keeps the oysters chilled, but as it melts, it creates a delicious sauce that pools in the shells. The granita is best when made the day before serving.

    Recipe #189298

    The Winning Recipe for 1990 in the San Francisco Chronicle, by Joyce Jue.

    Recipe #189368

    The Runner-Up recipe of 2000, in the San Francisco Chronicle, from Tim Hanni.

    Recipe #189462

    Recipe #309230

    Tracy K highly recommends this recipe - and I trust her recommendations. From the July, 2006 edition of 'Delicious' for posterity...

    Recipe #328533

    From Food and Wine, recipe by Joanne Chang. Shake up the holidays with a 'different' recipe for the classic squash soup.

    Recipe #441697

    I wanted to make something that would tantalize our taste-buds but still be healthy, fresh-tasting and colorful. This recipe delivers in every department. The kids loved assembling their own oriental-style chicken-lettuce 'tacos' at the table, loading them with the toppings of their choosing, drizzling with the yummy sauce, sprinkling on nuts and then eating everything up! I guess I should have made twice as much.

    Recipe #501170

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