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    You are in: Home / Cookbooks / The Fighting Fourchettes Asian Cookbook
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    88 recipes in

    The Fighting Fourchettes Asian Cookbook

    The Asian recipes submitted for the Zaar World Tour by The Fighting Fourchettes team.
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    14 Reviews |  By Gerry

    This is one of my recipes I like to use for special occasions such as at my Christmas 'open house' and New Years Day buffet. It is a great addition to a buffet and is definitely a crowd pleaser at potlucks. I often prepare double batches of the meatballs, bake them in the oven, freeze on a cookie sheet and when frozen slip them into a plastic bag. This allows me to take out as many as I need for the meal I am preparing. Found this recipe hand written on a sheet of paper tucked in a cookbook picked up at a yard sale.

    Recipe #90355

    9 Reviews |  By Gerry

    Quick, easy and makes for a great basting sauce when wanting something a touch different when grilling. Amazing how something so easily made makes for a crowd pleaser. I usually triple the recipe and when wanting a little spice I add some dried crushed chili peppers.

    Recipe #305766

    12 Reviews |  By Gerry

    These spring rolls were a sell out at one of our annual school projects several years ago and have been a favorite at our house as well as at the Spring Mosaic. A Jean Pare recipe from "Company's Coming Asian Cooking" and one that never fails to please. Make for wonderful appetizers.

    Recipe #305791

    7 Reviews |  By Gerry

    A very flavorful dipping sauce I use for my Vietnamese Spring Rolls. The flecks of carrot and crushed chilies look very appealing in the serving bowl. A crowd pleaser that makes for recipe requests. Recipe from Jean Pare's "Company's Coming Asian Cooking"

    Recipe #305758

    Sesame is a main ingredient found in many of the dishes in Chinese food. Here is a new use for this nutty and delicious flavored seed! From BellaOnline.

    Recipe #284312

    Created for salmon but also works well with chicken. From a supermarket handout. NOTE: If using bamboo skewers soak for about 30 minutes.

    Recipe #240085

    Not sure where I got this one and never tried it.

    Recipe #237492

    "This dish is originally form the semitropical Hainan Island in the south of China, but was introduced by migrants to Singapore, where it is now almost a national dish." From Ethnic Cuisine.

    Recipe #284291

    Haven't tried this one yet. From Bon Appetit, Jan 2002. Can be made day ahead but needs no less than 4-hour chill time.

    Recipe #237297

    I get a kick out of serving these long beans to those who've never seen them as they're fairly new in our supermarket. This particular recipe was in one of those Supermarket CDs.

    Recipe #232328

    Found online. To add even more flavor to this Szechuan dish, feel free to garnish with toasted sesame seeds before serving.

    Recipe #231801

    This spicy soup is great when served just before a stir-fried dish or lo-mein noodles.

    Recipe #234263

    From a CD cookbook.

    Recipe #280148

    Submited by Edith Stevens Wilkinson this is one intriguing cake I hope to make. Must be pretty too with a light and a dark batter. Times are a guess since none were mentioned.

    Recipe #279617

    In China this richly exotic dish is eaten on the 8th day of the 12th month of the lunar calendar. Why? I have no idea, can you tell me? Two-hour soaking time required. From Ethnic Cuisine.

    Recipe #284308

    These crescent-shaped dumplings have evolved from won tons. Popular in central and northern China they are no longer thought of as a simple snack but are now considered a specialty dish associated with festivals. Cook time includes 20-minute resting time. From Ethnic Cuisine.

    Recipe #284280

    "The Chinese carefully select vegetables to achieve a harmonious balance of contrasting colors and textures. Once you have chopped the vegetables, this dish is quick and easy to put together, and makes an attractive and nutritious meal." Ethnic Cuisine.

    Recipe #284307

    Another from Ethnic Cuisine. KFC isn't the only thing that's finger-licking good. This Chinese dish is too and has a nice option - add halved hard-cooked eggs just before the dish has finished cooking.

    Recipe #284301

    The Crouching Tiger is a simple shooter to make, but unlike many others, it tastes really, really good. Maybe too good. It's simply a shaken tequila and lychee liqueur shooter that is so sweet, it can replace any candy any day. However, it is so tasty that you may find you've had one too many; they are addicting.

    Recipe #285944

    "Black bean sauce is a traditional Chinese blend of soybeans and special spices. Its unique aroma complements both meat and vegetables, making a rich and robust sauce that is great for steaming and stir-frying." Ethnic Cuisine.

    Recipe #284292

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