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    You are in: Home / Cookbooks / Asian Inspired
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    85 recipes in

    Asian Inspired

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    Cookbook by

    Rita~

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    From Spice mixes, Drinks, To making ghee, Making pickled ginger. Indian, Thai, Chinese, Vietnamese......
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    Finger Licking Sesame Edamame
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     14 Reviews |  By Rita~

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    Edamame is more commonly known as a soybean, harvested at the peak of ripening right before it reaches the "hardening" time. Edamame means "Beans on Branches" . A good source of protein. Enjoy as a snack squeezed directly from the well seasoned pods into the mouth with the fingers. Hence finger licking good!

    Recipe #296583

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    Spicy Shrimp and Scallops With Cellophane Noodles
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     3 Reviews |  By Rita~

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    From Oodles of Noodles by Emeril Lagasse,

    Recipe #216530

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    Baked Omelet (Kuku-Ye Sabzi)
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     1 Reviews |  By Rita~

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    Similar to an Italian frittata or an Arab eggah; it's thick and fluffy, and stuffed with herbs, vegetables, or meat. It may be eaten hot or cold — it keeps well in the refrigerator for two or three days. Served as an appetizer, side dish, or light main dish with yogurt or salad and bread. Kukus are traditionally made on the stovetop, but this oven version is much simpler. A fresh herb kuku such as this one is a traditional New Year's dish in Iran. The green herbs symbolize rebirth, and the eggs, fertility and happiness for the year to come. • Advieh, a spice mix is available online at www.sadaf.com. • Dried barberries, which add a sour flavor to many Persian dishes, are available online at www.sadaf.com. "I like to use the dried fenugreek leaves in the batter, and also some red barberries on top for color," says Batmanglij. "Sauté them with a little oil and a teaspoon of sugar, then sprinkle them on top of the kuku just before serving."

    Recipe #233650

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    Annatto Oil
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     7 Reviews |  By Rita~

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    Also called Achiote Oil. Annatto seed (poor man's saffron) is used to color food. It's from South America. The golden-yellow oil is used to fry or marinade vegetables or meat. Which results in a bright orange surface. In Vietnam, batters are often prepared with annatto oil to achieve a more attractive color.

    Recipe #109238

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    Asian Style Salmon on a Bed of French String Beans
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     1 Reviews |  By Rita~

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    Beautifully seasoned salmon on a bed of veggies which I also served on a bed of Shirataki (Pronounced SHE-RAH-TAH-KEE)fettuccine noodles that LOW CARB FOOD!: containing 3g of carbohydrate per serving. LOW CALORIE: 20 cal / 4 oz. NO CHOLESTEROL, NO SUGAR, GLUTEN-FREE, DAIRY-FREE, CONTAINS 10% CALCIUM. The only added oil in this recipe is the teaspoon of sesame oil keeping it low in fat. Yes salmon is high in fat but it's a great fat so do eat and enjoy this healthy meal! This is a quick moving recipe so have all ingredients prepared as called for.

    Recipe #205871

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    Wasabi Tuna Salad
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     2 Reviews |  By Rita~

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    Make this on a bed of greens, tuna on crackers, in a wrap or on your favorite bread! Asian Flair! A great recipe to use leftover Grilled Tuna “beeriyaki Recipe #176028 but do use any of your favorite grilled tuna recipes. Used Wasabi Herbed Mayonnaise.

    Recipe #179279

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    Green Tea Spiced Kashmiri Kahwa
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     6 Reviews |  By Rita~

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    Cloves, cinnamon and ginger - the 3 ingredients used is this recipe mixed with Kashmiri green tea and flavoured with cardamom is what helps you relieve headache.

    Recipe #176553

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    Grilled Tuna “beeriyaki”
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     1 Reviews |  By Rita~

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    Beer substitutes the sake or white wine. I enjoy my tuna still still red but others do like it pink or somewhat translucent in the center. If like myself follow my directions and for those that want it more well done go ahead and continue to grill it till desired doneness. You may need to move it to indirect heat.

    Recipe #176028

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    Fragrant Apricot Rice
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     10 Reviews |  By Rita~

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    This rice dish is made lively with dried apricots, fresh ginger root, onion, garlic, coriander and basil. Make a meal out of this or serve as a side.

    Recipe #116485

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    Sweet Chicken Skewers With a Peanut Dip
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     48 Reviews |  By Rita~

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    Honey, ginger, garlic, peanut butter, teriyaki and cilantro flavor these so fine that I know you'll want to try them! Be sure to soak skewers on water or apple juice for 30 minutes before skewering chicken. Serve as an appetizer, on a bed of greens or a meal.

    Recipe #132446

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    Gingered Scallop, Shrimp & Snow Peas
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     3 Reviews |  By Rita~

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    A crisp spring dish! Serve with Jasmine rice.

    Recipe #59076

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    Sweet and Spicy Shrimp Kabobs
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     47 Reviews |  By Rita~

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    Chipotles give a zippy flavor Honey giving it a sweetness making it a perfect finger licking food for entertaining. Tweeked from Weber. Serve as an appetizer or over rice for a main meal. I served this with Lime Cayenne mayonnaise recipe #120459. It went great with it!

    Recipe #116536

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    Sweet and Spicy Dry Rub on Ribs or Salmon
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     7 Reviews |  By Rita~

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    The dry rub makes 2 cups worth so jar the rest for any other meat you want to grill this summer. And yes you cook it wrapped in the plastic wrap then wrapped in foil. This is a great time saving recipe so you can be at the party your hosting. I also used it on salmon which was yummy! This has a slight Asian taste to it! recipe #66477

    Recipe #66475

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    Garam Masala for Cunswim
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     5 Reviews |  By Rita~

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    AHHHHHHHHHHHHHH the aroma of these warming spices. This is being posted for those in the world that can't buy it you can make it!This way no one is missing out! Nice to pack in pretty jars for gifts. Mixed this together for CunSwim a chef here at zaar.

    Recipe #126026

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    Hue Chicken Salad Ga Bop
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     2 Reviews |  By Rita~

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    The two main ingredients in this recipe are the chicken, which must be juicy and cooked just right (the technique here for cooking the chicken is based on the Chinese method of submerging a whole bird in boiling water. This simple method produces moist, succulent chicken every single time), and the rau ram (Vietnamese Cilantro), which must be used liberally. This dish originated in Hue, the ancient imperial capital of Vietnam where ga bop is served as a snack with beer or as a side to chao ga (chicken rice soup) or with just a bowl of steamed rice!

    Recipe #166720

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    Asian Sauce
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     6 Reviews |  By Rita~

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    Great for grilling with an Asain touch! Use it sparingly, as you would a steak sauce.

    Recipe #156343

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    Red Cabbage Touched With Asian Flavors
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     5 Reviews |  By Rita~

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    This crisp Red cabbage is stir fried with ginger, garlic, red pepper, onion, seasoned with mirin, sesame oil, and soy sauce.Nice deep dark red to stay in color for Valentines day.

    Recipe #155361

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    Duck Spring Rolls With Dipping Sauces
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     2 Reviews |  By Rita~

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    A take off of Vietnamese fresh spring rolls that are little self-contained salads-to-go -- crisp raw veggies and lots of minced fresh herbs, along with cooked shrimp, pork, fried tofu but in this recipeI used ingredients called for in the RSC contest all neatly wrapped up in a deliciously chewy-soft, rice paper that you eat with your hands. They’re delicious, refreshingly cool, and fun to make as a group so each can place what they want into them. Perfect for a light summer meal, or hors-d’oeuvre. Being posted for the RSC contest. Which you needed to use the ingredients posted in the contest to make the recipe. Can be double very easily. Is served with 2 sauces both very different from each other and each complementing the duck. Rice paper rounds and rice vermicelli that are two of the essentials for this recipe so go ahead a alter this to add the vermicelli. Bean threads/bean vermicelli can be used in it's place.

    Recipe #93513

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    Deep Fried Taro/Yam Puffs
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    Be the first to review! |  By Rita~

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    I found this on line as requested for Chef Howie.These are served when having Dim Sum! FRIED YAM PUFFS - EPOK-EPOK KELADI Deep Fried Woo Kok taro = taro root = dasheen = coco = cocoyam = eddo = Japanese potato = baddo = elephant's ear = old cocoyam = sato-imo Pronunciation: TAHR-oh sweet potato, yam . I did a mixture of yam and taro root. Taro has a brownish hairy skin with a white flesh with purple specks while yam has a brownish skin and white crisp flesh.

    Recipe #118364

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    Pea Shoots (Stir-Fried Pea Shoots -- Chow Dau Miu)
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     4 Reviews |  By Rita~

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    Pea shoots are the tips of the vines and the top set of leaves of the pea plant. I was introduced to these by my BIL a couple of years ago. I found no recipes for it here or on line. Which lead me to add my recipe.

    Recipe #146661

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