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    You are in: Home / Cookbooks / Using my new Asian ingredints
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    25 recipes in

    Using my new Asian ingredints

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    Adapted from recipe by Delia Smith. Easy and low fat Chinese dish.

    Recipe #107693

    Posting for Chef #29196. Please see my recipe for Recipe #268464.

    Recipe #268462

    Curry type dish that's easy and quick to make - with a bit of bite to boot! Sourced from the TV show Food Lover's Guide.

    Recipe #342185

    From the Revolutionary Chinese Cookbook. Chairman Mao's nephew told the author that the people of Mao's home village, Shaoshan, recommend red-braised pork as a health food: "Men eat it to build their brains and ladies to make themselves more beautiful" and this is Mao Anping's recipe. The recipe below gets its lovely reddish gloss from caramelized sugar, but you can also substitute dark soy sauce. Traditional variations also can include stir-frying the finished pork recipe with water chestnuts, garlic cloves, mushrooms or fried tofu.

    Recipe #281023

    4 Reviews |  By Coasty

    This is an Indonesian chicken dish - I got the recipe from a cook at a roadside cafe in central Java. While some of the ingredients may be hard to find ie the ketup manis & palm sugar it is worth the effort.

    Recipe #283235

    I found this recipe in the book "The Food of the World". This is one of the classic soups of Thailand.

    Recipe #230356

    This dish is wonderful to have for dinner on a cold, stormy evening. I serve this with plain steamed rice and a vegetable. My Flash-cooked Greens with Garlic, #65735 goes really well with this. Recipe is from 'A Spoonful of Ginger' by Nina Simonds.

    Recipe #77977

    From a 1997 issue of Cooking Light magazine. This uses soba (buckwheat noodles) that can be found in the asian aisle of many supermarkets, whole foods markets, and asian markets. This is said to pair well with grilled meats and seafoods because of its hot-and-sour dressing.

    Recipe #199784

    This is a very healthy, yet delicious recipe. It is an alternative way to do lamb shanks other than in red wine and beef stock with herbs and vegetables. It is also low in fat and carbohydrates. You can up the carbs by serving this with steamed basmati rice if desired, I just served it with bok choy and gai larn (also known as Chinese broccoli).

    Recipe #269223

    Recipe #356142

    This makes them even more delicious!

    Recipe #171414

    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

    The quintessential fabulous chinese chicken with garlic sauce, in china called chicken with fish sauce bc they use it on fish so often from barbara fisher.

    Recipe #281396

    This is a good basic recipe to use as a dip for cold soba noodles. It may need to be diluted slightly with water, depending on preferences.

    Recipe #478335

    Recipe #268390

    This is how we cook beef in Sri lanka. Sri Lankan food has its own flavor. I tell people it is a mix between Indian (spicy) and Thai (hot and coconut milk)

    Recipe #331044

    Just about any large leaf lettuce can be used to create cups or folded packets for this spicy Szechuan-style dish of ground beef. The filling is also good on flour tortillas or pita pockets with shredded lettuce. It makes a great warm weather light dinner, perfect for sharing with friends! This recipe was printed in the food section of the December 17, 2008 Houston Chronicle and was adapted from "Quick and Easy Chinese".

    Recipe #368628

    This recipe is delicious, comes from Donna Hay magazine. We used a boneless pork roast rather than the pork neck and cooked in a slow cooker (as we don't have a lid for our baking dishes) on high for one hour and low for four hours, turning each hour. Probably not as sticky as the recipe intends but delicious just the same and very tender. You could do in the slow cooker and then put into the oven for 15-20minutes and baste a couple of times with the sauce to get a sticky glaze (we didn't bother).

    Recipe #316243

    1 Reviews |  By Terese

    Courtesy of Kylie Kwong, a nice simple chicken stir-fry. It is important that the chicken is marinated overnight to bring out the most flavour.

    Recipe #179734

    From Ross Dobson's book "Chinatown". This is an easy and delicious side dish for a Chinese meal. Potatoes are julienned, stir fried and then doused with black vinegar and sprinkled with sea salt - we have this often, and it's great! Cook time does not incude at least an hour's drying time.

    Recipe #161256

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