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

    Asian

    Cutting stalks at noontime. Perspiration drips to the earth. Know you that your bowl of rice each grain from hardship comes?
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    53 Reviews |  By KelBel

    Better then takout. Nice summer dish. Great for picnics.

    Recipe #122757

    This is a recipe that I've used for years. It's so quick and easy for a week night meal and has such wonderful flavor.

    Recipe #40339

    32 Reviews |  By LAURIE

    Quick marinated chops done up on the grill. Serve with steamed veggies and rice for a complete dinner. Taken from another website. and time doesnt not include marinating.

    Recipe #137142

    5 Reviews |  By ms_bold

    From the December 2005 issue of Gourmet magazine. They state that these crisp, crunchy hors d'oeuvres are sure to turn heads at your next party.

    Recipe #146073

    This recipe really satisfies my craving for Chinese food. I serve it over rice and steamed vegetables on the side. The sauce makes just enough to glaze the chicken. I usually double or even triple the sauce recipe to have enough to pour over our rice and veggies. It is a nice low-fat alternative to the restaurant-style Sesame Chicken.

    Recipe #44321

    A new twist on an old favorite just for RSC#8! The secret is the fresh grated ginger... ;)

    Recipe #161335

    Baked chicken wing appetizers with a fruity pineapple-orange based sauce. Very good! Great for parties and sports get-togethers.

    Recipe #77820

    Light and tasty! You'll NEVER guess that you're eating healthy!!

    Recipe #19912

    6 Reviews |  By KJK #5

    Ma used to make this for all (7) of us when I was young. She used round eggs molds or a tuna can with both ends cut off to make them perfectly round and to keep the mixture together. These are the measurements she gave me--it makes just and bit--can be easily multiplied.

    Recipe #140361

    79 Reviews |  By Redsie

    A wonderful recipe from Cooking Light. A delicious way to use ground beef. You can make it spicier by using more red curry paste.

    Recipe #150739

    These ribs are fantastic and finger licking good. They turn out moist with a rich, dark glaze. This is a Wolfgang Puck recipe that I found in the Chicago Tribune last month. The five-spice powder, hoisin sauce, plum sauce and pickled ginger can be found in the Asian area of most well-stock supermarkets.

    Recipe #155681

    These spicy Chinese-inspired wings came from a cookbook called, "Blue Corn and Chocolate". The flavor is best when the wings are slightly warm or at room temperature. I also use this sauce to make a great main dish using chicken breasts! Chef note: Try lining pan with parchment paper. It is great for cakes and cookies, but fabulous for oven fries and chicken wings etc. Nothing sticks to it and makes cleanup so much easier.”

    Recipe #18123

    Makes a great appetizer that's easy to bake. You can make these ahead of time and just warm them up before serving. Easily doubles or triples, if needed.

    Recipe #78106

    Very good! Makes a lot of treats.

    Recipe #18321

    Normally we eat NASI LEMAK for breakfast or dinner. To make it more tasty, wrap it in banana leaf for 15 min (while it still hot)

    Recipe #154278

    This is an adoptee. I have made it many many times and want to be able to help people out when they make it! One of the best I've ever had. Takes some time, but oh so worth it. Good eats ;-)

    Recipe #52488

    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

    126 Reviews |  By Bergy

    These pot stickers are 100% better than any you can buy and well worth the extra effort. I like to make them and then freeze them so all you have to do is the final steps just before you serve them. I make them every Christmas to have as a quick appetizer. One review commented that she had trouble with them sticking together when she defrosted them - I have not had this happen however to be sure it doesn't happen to you defrost them separated. I have also fried them directly from the freezer. They only take a few seconds more to cook.

    Recipe #13320

    21 Reviews |  By chia

    i always get compliments when i serve this. make it with fried rice or lo mein

    Recipe #47644

    There are as many recipes for Bami Goreng as there are people to make them. Bami Goreng is an Indonesian dish that's traditional to Holland. It seems like a lot of work but it really isn't - if I'm having company for dinner I slice, dice and prepare all my ingredients (including cooking the noodles) and place them in separate zip-lock bags in the refrigerator until I'm ready to use. This makes actual cooking time a snap! This is my version and I hope you enjoy it. You can spice it up if you like by adding more or less sambal.

    Recipe #110266

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