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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

    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 can't believe anything this healthy can taste so good! Truly, this is one of the best things I've ever eaten. This recipe is very liberally adapted from one shown on Australia's version of Good Chef Bad Chef. The original poached a whole chicken, but I just bought a cooked chicken from the shop and 'cheated' with the poaching. It was still deeee-licious!

    Recipe #251296

    3 Reviews |  By Chickee

    This recipe is from Brigitte Hafner. When I made it I found I had to add quite a bit of water in the last 15 minutes to stop it getting too dry, just keep an eye on it and stir frequently. I used rump steak as that was all I had, but I marinaded it for 24 hours in a tenderising marinade and it was absolutely amazing. I made this in a nonstick wok so you may like to use more oil if you don't have one of these. Also, I used pre-cooked potatoes to make it a little faster and just reheated them in the curry (but they would taste nicer cooked in).

    Recipe #186638

    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

    With a mint and lime dressing.

    Recipe #268636

    This makes them even more delicious!

    Recipe #171414

    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

    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

    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

    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

    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

    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

    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

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

    Recipe #230356

    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

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