I decided to make another variation on classic spring rolls other than mine that I've been using and chose this recipe based on ingredients used. The recipe comes from A. Nguyen "Asian Dumplings". Although her recipes calls for 18-20 spring rolls, I find 18 better than 20 unless you increase the ingredient amount a bit more or prefer thinner spring rolls. I have altered the recipe somewhat to make it easier for my own cooking method and taste. There are several variations on shaping spring rolls and I've decided to use a method that may be easiest to work for most people. Tastes wonderful with Sweet and Sour Sauce, Recipe #447509 I've posted from the same book.
This flavorful dish is reputed to be a copy of the recipe served at the Ramayana Room, Hotel Indonesia, Djakarta during the 1960's. The jalapeno pepper is a western substitution. Feel free to use any hot green pepper in your dish.
This is sooo good... pork and onions simmered with coconut milk, soy sauce, cumin, coriander and ginger, sweetened with a little molasses and spiked with chili sauce... The pork can marinate for up to about a day and a half; then simmer away and dish up on a bed of rice.
This is an Indonesian salad. I found the recipe in my Extending the Table cookbook, and since I have an explosion of cucumbers in my garden right now, I am trying every possible variation of cucumber salad! :) Chilling time is the cook time.
This is my family's favourite butter chicken recipe - it came about after my youngest son stayed at a friends house and they bought Indian take-away. Youngest says this is just like the one he had at his friend's. This is one of favourite dishes.
Although quite often thought to be an Indian dish this recipe was actually developed in the UK.
Usage of wine comes from living in the Bay Area. Feel free to use either white or red wines instead of both. If you do not have sake, you can sub white wine. You can purchase shichimi togarashi which is a Japanese 7 spice pepper mixture often used in soups, meats, and veggies. You can also find a recipe in recipezaar by typing shichimi togarashi.
Easy, tasty weeknight recipe. Adaptable to different types of meat; add veges or delete to suit your taste, or what you have on hand. I developed this "cook-and-drain" technique to avoid chow mein that was swimming in liquid. It also makes added thickeners unnecessary. I show varying amounts of noodles and cabbage - I enjoy a chow mein with lots of veges, but others in my family like the noodles. This recipe works well either way.
Adapted (liberally) from Simply THAI Cooking, this is a favorite in our house, as testified by the badly stained page in my cookbook. Can also sub pork for the chicken. Change vege to suit your taste - green beans are nice instead of bok choy. Prep all ingredients, including the sauces, before starting to cook.
This recipe was in a recent issue of Cook's Illustrated. My husband and I both LOVED it.
A few notes as well as some changes I made:
They suggest using whole milk yogurt, I could only find lowfat and it still tasted fine. I did not have the serrano chile it calls for, but I did put in a bit extra cayenne and it was still delicious.
If you do not have the garam masala they suggest you substitute the following: 2 teaspoons ground coriander, 1/4 teaspoon ground cardamom, 1/4 teaspoon ground cinnamon, and 1/2 teaspoon ground black pepper. (I had the garam masala on hand so I'm not sure if the substitute is good or not.)