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    You are in: Home / Cookbooks / Galley Wench's Asian Cookbook
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    46 recipes in

    Galley Wench's Asian Cookbook

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    This is a quick fix dinner that is oh so tasty. Recipe comes from Cook's Illustrated. Note that light coconut milk can be substituted for regular coconut milk, but the sauce will be slightly thinner. If you prefer your curry a little less spicy, reduce the amount of curry paste to 1 teaspoons.

    Recipe #262902

    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

    While sailing the Sea of Cortez, with not a leaf of lettuce in sight, I came up with this recipe one night. A welcomed change from tacos and burritos! Shrimp or chicken can be added to make a complete meal!

    Recipe #298183

    Yet another recipe from my favorite food magazine, Cook's Illustrated.

    Recipe #320108

    This is one of Emeril's recipes however, I've cut a corner or two by using purchased red curry, which you should add according to taste. NOTE: Here's RZ suggested substiution for Fish Sauce: 1 tbsp Worcestershire sauce = 1 tbsp fish sauce; 1 tbsp soy sauce = 1 tbsp fish sauce

    Recipe #319470

    A complete meal in a bowl or a ‘roll’. Or, better yet . . . serve as a salad and save the leftovers for wraps. Whether you serve as a salad or a wrap, your family is going to love this easy and inexpensive dish!

    Recipe #336762

    A wonderful side dish with an asian flair! Found this recipe on the internet.

    Recipe #325410

    Great fragrant rice; especially nice with Asian food. Recipe from April 2009 Bon Appetit.

    Recipe #362935

    Chicken could be substitued for the shrimp. My version of Bon Appetit's recipe.

    Recipe #362943

    Dinner on the table in less than 30 minutes! This dish is sweet, salty and slightly spicy. We like extra sauce so I always make double sauce! The recipe comes from America's Test Kitchen Family Cookbook.

    Recipe #363021

    Original recipe comes from Todd Wilbur's book "Top Secret Restaurant Recipes" however I've made some minor changes to fit personal taste. For something different substitute leftover pork roast. Please note that we like spicy food so you may wish to adjust the amount sambal oelek you use.

    Recipe #369499

    This is SO GOOD! Recipe from Emeril, Food Network! Time indicated includes marinate time for salmon.

    Recipe #376279

    Pad Thai sauce is not always available, especially in Mexico, so I'm posting this recipe because it includes homemade sauce. Pad Thai sauce has a special quality, it's salty, sour, sweet and spicy. The recipe comes from The Gourmet Cookbook however I've made a few revisions.

    Recipe #376321

    I've developed this recipe to be used with my bamboo steamer. Use your favorite oriental sauce or try my favorite bottled sauce, Iron Chef's Orange- Ginger Sauce. Or try the sauce used in Recipe #376279 Since my steamer has two baskets, I cook the fish in the bottom basket, and veggies in the top. Serve over rice; makes for a great one pot dinner! Time indicated does not include marinading time! NOTE: Cooking Sherry or Gin can be substituted for the rice wine.

    Recipe #376465

    A wonderful fruity, flavorful salad that screams for a glass of your favorite white wine! Recipe was found on Wine Spectator Magazine's website.

    Recipe #379399

    Serve with Recipe #379759

    Recipe #379761

    Great appetizers! Special equipment needed is a steamer, preferably bambo!

    Recipe #379759

    It's next to impossible to find Hoisin Sauce in Mexico, so I'm learning to make my own. Recipe from Epicurion website. Ignore the nutritional information as this recipe only makes 1/2 cup however unable to input that amount into the recipe!

    Recipe #379686

    Sweet, spicy, tangy and tart flavors all in one bowl! Serve with a light bodied white wine. Found on Wine Spectator website!

    Recipe #379596

    You don't have to reserve this dish for an Asian main course; also great served with grilled chicken or pork. Although I've posted the recipe to use with my bamboo steamer, a pasta pot (with a deep basket) lined with cheese cloth will work just as well. Besure to use long grain Thai sticky rice, not American long grain, or China sticky rice. Here's an explanation of Thai sticky rice: http://importfood.com/stickyrice.html . Time indicated does not include soak time for the rice. Recipe comes from The Gourmet Cookbook

    Recipe #380042

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