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    You are in: Home / Cookbooks / Zaar-Asian Cuisine!
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    372 recipes in

    Zaar-Asian Cuisine!

    I love Asian flavor! I have compiled all my Asian inspired recipes here. I hope you enjoy!
    « Previous 1 2 3 4 5 . . . 17 18 19 Next »
    Displaying up to 20 pages of results. To see all results, or register.

    Yum! Roasted chickpeas with sriracha sauce! Be careful, these can be addictive. A fun treat gotten from glueandglitter.

    Recipe #507077

    Found on Pinterest and traced back to Half Baked Harvest. I don't eat meat, but would serve this to my meateaters! I'm going to try the sauce with tempeh or tofu! These are great because you can totally make them in advance (even freeze them in the sauce and let thaw about 30 minutes before popping them back in the oven) and just pop them back in the oven for a few minutes before you are ready to serve. So easy and so perfect.

    Recipe #506656

    This traditional Iranian mixture of nuts, seeds, and dried fruits is a staple of winter solstice celebrations. This recipe came from December 2012 issue of Saveur, along with Ramin Ganeshram's story Midnight Snack.

    Recipe #506261

    Also called Sweet Chili Tofu with Steamed Kale & Coconut Quinoa. Adapted from The Garden of Vegan and Vegan Yum Yum and posted on Vegan Cookbook Aficionado.

    Recipe #506019

    Dubu jorim (braised tofu) is one of the few dishes that puts tofu as the central ingredient in Korean cooking. It is a great source of protein (as most vegetarians already know), low in saturated fat, and provides of host of minerals and vitamins that make it a sought-after ingredient in Korea and abroad. Tofu (aka dubu) is a staple in Korea and is a regular ingredient in Korean cooking. Not only that, but it's really one of the most healthy and diverse ingredients that can make a dish outstanding in terms of texture and flavor profiles.

    Recipe #505902

    Halved Brussels sprouts are quickly stir fried with garlic, then tossed in Umami sauce which makes a nice, thick sauce. Yum. The computer would not let me say umami sauce in the ingredients, so I put soy sauce, but use umami sauce! From Colorado Homes, taken from True Food: Seasonal, Sustainable, Simple, Pure by Andrew Weil MD, Sam Fox and Micheal Stebner.

    Recipe #504889

    This intriguing sauce is easy to make. Most people can't guess what the ingredients are. Keep a jar in the fridge and use it for steamed vegetables, fish, rice, most anything. It's great on salads, but add it at the last minute so the greens don't wilt. From Colorado Homes magazine, taken from True Food, Seasonable, Sustainable, Simple, Pure by Dr. Andrew Weil MD, Sam Fox and Micheal Stebner.

    Recipe #504888

    Caramelized pineapple and tofu is delicious and very easy to cook. Feel free to add red bell peppers, or other vegetables.

    Recipe #504131

    This bright and healthy Asian Quinoa Salad is great for an easy lunch or dinner. It is also great to take to parties! It is always a hit! Adapted from Two peas and their pod.

    Recipe #504125

    Wonderful Asian flavors in this salad! I have doubled the sauce recipe so there's plenty to spoon over the veggies. From Martha Stewart Living, March 1996.

    Recipe #504091

    Recipe adapted from Primal Grill with Steve Raichlen on PBS.

    Recipe #504079

    Sri Lanka is an island country in the northern Indian Ocean off the southern coast of the Indian subcontinent in South Asia. Known until 1972 as Ceylon, Sri Lanka has maritime borders with India to the northwest and the Maldives to the southwest. There’s something so cool about dumping three ingredients in a bowl and emerging with warm, doughy flatbread that smells like a day in the tropics. This is good with curry, coconut sambal, or in the morning with butter and syrup. Gleaned from the Global Table Adventure, I had to add my touch. Hope you enjoy!

    Recipe #502750

    Sticky rice is a staple in Laos. The good little grains pinch together into little balls, perfect for dipping into sauces like jeow. Traditionally one would use a special basket to steam the rice, but a bamboo steamer lined with cheesecloth works very well.

    Recipe #502742

    Jeow is a lot of things, but mainly any sort of dipping sauce, typically made with char-grilled veggies. Sometimes spicy. Sometimes not. It could be vegetarian or it could be made with crushed beetles. Or anything in between. Great for dipping balls of sticky rice into. A Laotian staple. This is a good base sauce, feel free to add flavors and experiment. Laos is a landlocked country in Southeast Asia, bordered by Burma and China to the northwest, Vietnam to the east, Cambodia to the south, and Thailand to the west.

    Recipe #502741

    I'm traveling the world, vegetarian style. Curd is a spread that’s thickened with egg yolks… In this sense, Kaya is just like Britain’s much adored lemon curd, but with the flavor of rich, velvety coconut milk instead of tart lemon juice. Kaya is smooth and silky on the tongue, and makes any breakfast instantly feel special. The best part is that there are only three ingredients, the luscious blend is vegetarian, and, just happens to be gluten-free. While the tropical spread would be incredible between cake layers, the most traditional use in Singapore is on toast for breakfast or teatime. Singapore is an island city-state in Southeast Asia. This recipe is common in Malaysia and Indonesia as well. Adapted from Global Table Adventure.

    Recipe #502735

    The Republic of Maldives is a sunbathed group of islands southwest of India, dotted along the Indian ocean. Lomi Lomi is sweet and tart, spicy and refreshing, yin and yang. Since it only contains three ingredients, the drink comes together very quickly. The method is easy and you can make as little or as much as you like. Enjoy! From Four Seasons Maldives.

    Recipe #502674

    Micronesia is a subregion of Oceania, comprising thousands of small islands in the western Pacific Ocean. It is distinct from Melanesia to the south, and Polynesia to the east. The Philippines lie to the west, and Indonesia to the southwest. Adding lime juice to a smoothie may sound strange, but Micronesians know – this is like adding a hint of key lime pie to your drink.

    Recipe #501961

    My daughter asks for Chinese chicken wings for Christmas and for her birthday. The only thing I changed was to use fish sauce instead of oyster sauce(I don't do shellfish). I saw this on The Best Thing I Ever Made(by Andrew Zimmern, episode: Tasty Travels) and posted it to make for her. Andrew said the first time he tasted this dish was in Hong Kong and it took him 20 years to get the recipe. For his video on how to make, look here=http://andrewzimmern.com/2012/11/16/the-best-thing-i-ever-made-grandmas-chinese-chicken-wings/

    Recipe #501838

    The perfect addition to a summer grill out, different from the usual garlic bread! This bread is knock your socks off delicious. But don't stop at Italian bread. Use in paninis, burgers, pizza, baked on fish, and the list goes on. Adapted from Eat Togather.

    Recipe #501835

    Lemongrass and ginger infuse this lightly sweetened, refreshing iced tea with subtle flavor. From about.com.

    Recipe #501807

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