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    You are in: Home / Cookbooks / Mischief Makers ZWT6 Asia
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    121 recipes in

    Mischief Makers ZWT6 Asia

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    1 Reviews |  By Lou van

    Taken from a Charmaine Solomon recipe (The Complete Asian Cookbook), goes wonderfully with Sri Lankan Chicken curry (Kukl Mas Curry) recipe number 268510

    Recipe #268430

    5 Reviews |  By Lou van

    I (slightly) adapted this recipe from a book by Charmaine Solomon and have been cooking it for approx 18 years. I often add various veg (we like small eggplants and okra), if I do I add another tin of chopped tomatoes to make more sauce. Goes very well withSri Lankan Yellow Rice (Kaha Bath) recipe number 268510. Originally the recipe serves 2-4 however if you add the optional veg and tomatoes then it stretches to about 6 depending on how much extra you add :)

    Recipe #268510

    2 Reviews |  By Lou van

    Taken from Charmaine Solomon. "In Sri Lankan cooking one of the main characteristics is that the spices are dark and roasted, this gives an aroma completely different from Indian curries". Used in "Harak mas curry" (Sri Lankan beef curry), "Lampries Curry" and "Mas Ismoru" (Sri Lankan braised beef with gravy).

    Recipe #305276

    2 Reviews |  By Lou van

    From Charmaine Solomon. This is a large piece of beef cooked in a spicy coconut gravy. Its cut in slices like roast beef and served with the gravy and rice.

    Recipe #305422

    2 Reviews |  By Lou van

    Taken from Charmaine Solomon

    Recipe #305431

    3 Reviews |  By Lou van

    I first cooked this Charmaine Solomon recipe a few years ago and thought it wa sgreat. I then went on holiday to Singapore and had this dish in a restaurant there and was amazed at how close this recipe is to the restaurant version. Lots of ingredients (as with most good Asian food) but don't be put off, it really is worth the effort.

    Recipe #314901

    I've posted this after a request from another member, I've never tried it as we don't eat fish but its copied from "The Complete Asian Cookbook" by a fantastic cook Charmaine Solomon. She states that in Sri Lanka the acid used for this dish is called "goraka" but she has used tamarind as its easily available.

    Recipe #315082

    I've posted this after a request from another member. I've never tried it but I do trust where the recipe came from, Charmaine Solomon.

    Recipe #315086

    1 Reviews |  By Lou van

    Another Sri Lankan recipe from Chamaine Solomon posted after a request from another member. I have had to miss one ingredient from the list as the site does not recognise it, but 1 strip of daun pandan or rampe leaf needs to be added to the other ingredients in the saucepan.

    Recipe #315110

    8 Reviews |  By Lou van

    Taken from Charmaine Solomon (she has the most fantastic Asian recipes) this is easy, healthy, comfort food. Great with rice, Indian breads or on its own. Any lentil can be used but red lentils cook quickly and don't need soaking, (if using any other sort soak overnight), I've never tried it with anything other than red lentils. As one reviewer has commented this isn't a spicy Indian dish and therefore makes a great accompaniment / side dish to othe rspicy curries. Also its a great way of introducing children to Indian food (my 4yr loves it) and I'm happy because its full of protein for her.

    Recipe #336973

    My friend Stephen gave this one to me and it has got to be one of the lightest and well balanced meals I have ever tasted. It can be done either as an Entree, Main Course or even a soup.

    Recipe #336080

    30 years ago my friend Karen served this at dinner. I thought it was awesome then. People still like it when I serve it. Takes 15-mins from opening the tins of soup to serving. Great when hungry and rushed for time.

    Recipe #334252

    My friend, Ginny, calls this her "Thai-soupie thingo" - it's another soup when you are hungry and pushed for time. You can use chicken which is already cooked, otherwise fry raw chicken breasts in the usual manner. The preparation time is based on chicken already cooked.

    Recipe #334257

    This is from the July/August 2009 Vegetarian Times. They recommend serving with low-sodium soy sauce and chili oil. Posted for safekeeping.

    Recipe #380852

    This quick stir-fry with Asian flair is from the Dec/Jan edition of Taste of Home and was submitted by Ben Haen of Baldwin, WI. Posting for safekeeping!

    Recipe #409879

    This recipe makes me very nostalgic, as it is the one that made me fall in love with cooking when I was in college. All it took was the smell of the mushrooms and garlic sauteeing and I was hooked! This is a wonderful dish that is easily made vegan by choosing vegan veggie burgers and using a different sweetener for the honey. From The New World of Eating by Paula Duvall.

    Recipe #314873

    This is adapted from Cooking Light, July 2007. I really think it is one of my favorite stir-fry recipes out there, It is also very flexible...I'm sure you could sub in other veggies for some of the broccoli, like water chestnuts or carrots or mushrooms. Let your imagination run wild :). The original recipe calls for 2 T reduced-sodium soy sauce plus 1/4 t table salt stirred in at the end, but I think it is salty enough as written here.

    Recipe #373485

    Just got this in an email from Prevention.com and I don't want to lose it! Will update as soon as I make it...

    Recipe #349779

    This dark, flavourful chilli sauce is a good accompaniment for rich Thai dishes. It is from David Thompson's authoritative book, Thai Food. Yield and prep and cooking times are approximate. Posted to serve with Recipe #269446, which was requested in the Asian Forum.

    Recipe #269411

    Haw Muslim traders from the south of China probably brought this dish to Chiang Mai (in northern Thailand). This version is based on one in David Thompson's authoritative book, Thai Food, and is posted in response to a request in the Asian Forum. Thompson says, 'The best noodles to use are the somewhat flat egg noodles, about 1/2-centimetre (1/4-inch) wide. Deep fry a few of them in very hot, clean oil to use as a garnish, but be careful -- they splatter as they expand and become crisp.' He also says that beef can be used in place of chicken. Preparation and cooking times are guesses. Recipe #269411 is supposed to be a nice complement to this.

    Recipe #269446

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