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    You are in: Home / Cookbooks / asian
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    108 recipes in

    asian

    my favorite cuisine, i was told that the first solid food i ever ate was a spare rib!
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    1 Reviews |  By chia

    This was so good on an autumn night. This was the first course, from my "one pot" cookbook

    Recipe #261567

    This is the recipe as taught in the Main Line School Night [winter, 2005] class on Regional Chinese Cooking by Betty Foo, chef & co-owner of the Hunan Restaurant in Ardmore, PA. Betty and her husband are from Hunan and have returned to visit, so the recipe is authentic to the region, both by family history, by recent comparison, and by my own review of Chinese regional cookbooks. Originally a Sichuan regional specialty, hot and sour soup has become a staple at every chinese restaurant, no matter what regional style they claim as a specialty. Clearly, as with many soups, individual variations are easy and can vary the flavor considerably. One of the ways I judge any chinese restaurant the first time I eat there is by the quality of their hot and sour soup ... this one is superb! To make a kosher meat version, replace the pork with (kosher) chicken or turkey and replace the broth with a kosher broth (watch the salt if you use a commercial broth). To make a vegetarian version, use a vegetable broth and add a variety of sliced fresh mushrooms (e.g., shiitake, oyster). To make it vegan, use the above substitutions for vegetarian and skip the eggs. Recipe makes about 48 oz of soup, so you can serve 4 @ 12 oz or 6 @ 8 oz. October 2008 -- addendum. Thanks to all the fellow recipezaar foodies who have tried this recipe ... there have been two major issues raised: the amount of vinegar and the spiciness. Re the vinegar, I went back and asked Betty Foo about the "white distilled" vs "rice" vinegar. So far as she knows, both are the same acidity (5%, marked on the bottle) and while the taste is different (the rice vinegar provides a more subtle flavor), they "should be" equivalent. She noted that rice vinegar comes in a seasoned and unseasoned version (for Marukan, look at the label and the cap color to see the difference), but this shouldn't affect the acidity the vinegar provides. I'll make versions with both vinegars and update this note with some recommendations if I taste a significant difference. Re the spiciness, as noted, this soup comes from Sichuan, known for its love of spiciness. It may be more than you are used to, so by all means, feel free to adjust the pepper components (and other components) to your taste. Also, re substituting fresh mushrooms for the dried, you should know that the dried mushrooms tend to give a more intense and woodsy flavor than fresh ... the opposite of the situation with fresh herbs vs dried. Don't be surprised if you prefer the recipe done with dried mushrooms! Re the ginger, it should be added at step 11, with other spices. It adds to the "hot" flavor by infusing the broth and the pieces add to the texture. You could, if you wanted to increase the "hot" of the pepper and the crunch of the veggies, divide the ginger and add some at the end as a garnish. I prefer not to, simply because I prefer the hot and sour components to be more of a blended flavor ...

    Recipe #141637

    8 Reviews |  By ~Nimz~

    These are so good. Easy to make and well worth it.

    Recipe #191181

    Having spent a lot of time in the PI, I prefer lumpia to egg rolls (more meat, less veggies). These are easy to make. I recommend making a big batch and freezing some for another time.

    Recipe #153732

    2 Reviews |  By chia

    serve this the next time you have a yen for noodles.

    Recipe #84825

    4 Reviews |  By chia

    this quick easy meal can be ready in under 30 minutes, courtesy of mark bittman

    Recipe #139301

    6 Reviews |  By chia

    From Fine Cooking, this is great for adding to noodle or rice dishes.

    Recipe #138515

    1 Reviews |  By chia

    From today's NY Times.

    Recipe #137430

    This is so easy to prepare and the taste is incredible. I've adapted this recipe from More Long-life Chinese Cooking From Madame Wong and though it calls for deep-frying the shrimp, or chicken, I usually stir-fry it to make it easier and more healthy. I LOVE this recipe!

    Recipe #63033

    5 Reviews |  By Mirj

    This is different from most of these kinds of salads because it uses fresh peanuts instead of peanut butter.

    Recipe #13167

    I love this cold, sometimes I heat it up in the microwave. A great dish that fits in as a side dish as well as a main course.

    Recipe #25741

    Recipe from AussieChef at the Fine Cooking board... thanks Aussie! This is a great summer salad, makes an excellent side dish for a picnic, or top with grilled chicken for a simple and delicious main course.

    Recipe #31110

    4 Reviews |  By chia

    very refreshing asian flavors and very quick to prepare. you can prepare the dressing in advance and refrigerate

    Recipe #54689

    Sometimes you just don't have all day to make Vietnamese soup! You can have this made and in your hands in 15 minutes!

    Recipe #28377

    Quick version of the Chinese favorite

    Recipe #38921

    If you have some chicken stock on hand, this is the easiest ever soup to make. Loaded with herbs and spices, I think it would be perfect for warming up on a chilly winter day or clearing a cold-stuffed body.

    Recipe #43132

    This is a very light and tasty soup and very easy to make. Can be served over cooked rice if desired.

    Recipe #51049

    4 Reviews |  By chia

    quick easy main course soup, you can substitute chicken or tofu if you prefer, and this is easily doubled or tripled.

    Recipe #77939

    3 Reviews |  By chia

    This is a main course soup with a kick that takes no time to make. You can also substitute chicken. Adapted from Gourmet.

    Recipe #80006

    1 Reviews |  By chia

    great first course or light lunch- you decide.

    Recipe #81728

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