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


    Asian recipes that i want to try or have tried. Some are different recipes of the same dish because I am always looking for the "perfect" one, and these are the contenders. photo courtesy of LMillerRN
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    A copycat recipe from Panda Express. This chicken is tangy and flavorful. Give it a try! I'm sure you and your family will enjoy it.

    Recipe #103215

    Evil Jungle Prince was the first Thai dish I ever made, and was so good that we went into the kitchen and made another batch to eat right then and there! These days I make it with tofu, but chicken tastes better.

    Recipe #227338

    Vietnamese. From "The Little Saigon Cookbook". Great on salads, chicken, fish and spring rolls.

    Recipe #282797

    Dry curries originated from the mountainous northern regions of Thailand but are popular throughout the country. This dry beef curry is usually served with a moist dish such as Ragout of Shellfish with Sweet Scented Basil, or Thai Chicken and Shrimp Soup. The curry is equally delicious made with a lean leg or shoulder of lamb.

    Recipe #275718

    2 Reviews |  By xenon

    The real deal. Straight from the streets of Bangok.

    Recipe #196219

    Recipe #39531

    1 Reviews |  By Manami

    Recipe by Eric Banh and Sophie Banh, featured in Food & Wine Magazine, October 2007 from their cookbook Simple, Tasty Vietnamese Cooking. The Chefs Eric and Sophie use fresh coconut juice in their sweet-spicy stir fry; we combined canned coconut milk and water.

    Recipe #258710

    Adapted from Charles Phan printed in Bon Appetit September 2005.

    Recipe #253854

    This dish comes from Karaikal, a small ex-French enclave south of Pondicherry

    Recipe #277650

    Light, delicious way to use fresh lemon grass from your garden or market. From Deborah M. Schneider, executive chef, Hilton La Jolla Torrey Pines.

    Recipe #113537

    This is amazing! I got this recipe from a lady I met on my honeymoon in Bali. It's Indonesian home cooking so it's more authentic than the Satay you could try in the restaurants. To make this dish quicker to prepare, you could use unsalted peanut butter instead of roasting and peeling the peanuts. Oh and if you don't like your food spicy, use only 1 chilie or omit them all together. Enjoy!

    Recipe #270449

    Michael Bao Huynh - Mai house, New York City

    Recipe #269040

    This recipe is from a great cookbook, Quick and Easy Thai. Also included in the Zaar World Tour 2005 swap, Asia.

    Recipe #137904

    Rice flavored with garlic, ginger and Recipe #184464. Adapted from a recipe from chef Corinne Trang in an old issue of Cooking Light. Including the Vietnamese Chicken Stock rather than generic chicken stock, the recipe shows nutritional values as: 210 calories, 2.2 g fat, 4.5 g protein, 46.1 g carb, 1.5 g fiber, 6 mg chol, 1.6 mg iron, 143 mg sodium, 9 mg calcium per 3/4 cup serving.

    Recipe #184538

    Original recipe comes from Cook's Illustrated however, I've made some adjustments to fit our taste. If preferred, pork can be substituted for the chicken.

    Recipe #262719

    OK, it's easier to go out and buy these wrappers ready made. However, I do like to make things from scratch, at least (I hope, I think, I imagine) that I know what I am eating. Besides, it's fun to experiment in the kitchen! Preparation time does not include cooling/resting time

    Recipe #113698

    2 Reviews |  By ms_bold

    I adopted this recipe after Mean Chef (IHHDRO) left the site. I have not yet had a chance to sample this, but will add my own comments when I do.

    Recipe #79497

    This is yummy, and pretty easy to put together, the wrapping wll be a little wrinkly. It not only has a shrimp filling, but a whole shrimp in it as well. Came from a recipe book i have that is written in half chinese and half english. Updated as per chef flower's comments in directions.

    Recipe #249889

    I really like the flavor combination for this potsticker, hope you do as well. If you can't find jiaotze wrappers at your Asian section, wonton wrappers will work

    Recipe #249894

    These are a nice change from the more standard beef or pork potstickers, the home made dough is easier than pie (crust that is). Serve with your favorite asian dipping sauce or plain soy sauce.

    Recipe #249906

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