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    You are in: Home / Cookbooks / ZWT 2010: Asia/Tossed in Translation
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    14 recipes in

    ZWT 2010: Asia/Tossed in Translation

    Pic by CG.

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    From Canada's Garden Greens' cookbook. Serve this for your next Asian themed meal. (The carrot was added for color. Substitute packaged shredded cabbage with carrots for faster preparation.)

    Recipe #180990

    A Vedic recipe (meetha kesari bhat) adapted from the cookbook The Best of Lord Krishna's Cuisine by Yamuna Devi. Although not considered Vedic, I add onion to the rice. Very sweet dish meant to be served to soothe the palate when eating more fiery Indian dishes. The sweetener jaggery or gur can be found in many Asian markets.

    Recipe #125149

    From Bon Appetit October 2005 magazine courtesy of the Four Seasons' Hotel in Los Angeles. If I didn't post this recipe I knew sometime down the road I would have regretted it.

    Recipe #141000

    Every once in awhile one has to indulge that craving for fried...From Quick and Simple magazine, July 2006. The original recipe deep fries the chicken but since I don't own a deep fryer I pan fried the chicken instead. This is great with plum sauce! (I wonder what this would be like with tofu...??)

    Recipe #182102

    From All American Vegetarian cookbook. Serve over steamed rice!

    Recipe #213378

    From Prevention Magazine November 2003 with some minor tweeks. An intriguing use of maple syrup... In the future I may try subbing cashew butter or almond butter for the peanut butter as I am curious how that would taste. Lemongrass puree is available in the refrigerated produce section in most large grocery chains and natural food stores. The brand is Gourmet Garden and is made in Australia. I use as needed, then freeze the tube.

    Recipe #166363

    A vegan recipe from 101 Meatless Family Dishes. Unfortunatley no other rice substitute will do. Can be served either chilled or at room temperature.

    Recipe #147176

    Adapted from Good Food from a Japanese Temple as found on thekitchn.com. From the site: "Spinach crowns (also known as 'spinach feet'!) are the stem clusters at the bottom of the spinach plant (yes, that part you either throw away, compost or use as mash in the pig trough). They are often cut off as most recipes call for spinach leaves only, but temple life has strong ethics around avoiding waste, so this recipe was developed. It is considered simple, everyday food and would be eaten as a side dish. ...Include this dish as part of light dinner, serving it with steamed white rice and maybe some marinated tofu or a small roasted chicken breast. This is one of those recipes where simple ingredients combine to create a dish whose taste and satisfaction go far beyond its basic components. Each of the flavors here -- the green, vegetal spinach with the salty soy, zippy vinegar and rich tahini -- compliment and enhance each other without overcrowding the palate."

    Recipe #424472

    From a local source. The original recipe is much more elaborate involving fresh lemongrass and steaming fresh rose petals. I made it easier for myself by substituting rose water and tubed lemongrass puree. Please feel free to adjust the proportions to your liking.

    Recipe #386329

    I cut this out of our local newspaper sometime in the 80s. The recipe intro stated this salad was a regular menu item at the restaurant in Neiman Marcus department store. Slightly altered recipe.

    Recipe #190148

    A recipe from my worn out copy of Jeff Smith's The Frugal Gourmet Cooks 3 Ancient Cuisines. With this recipe, which I adapted from a soup to pot stickers, you have the choice of steaming or pan frying the dumplings. Dim sum (also known more commonly as gyoza) wrappers are shaped like wonton wrappers except they are round not square. The wrappers can be found at any Asian market and many grocery chains. We always serve the dim sum with both a sweet dipping sauce, (usually a purchased plum sauce) and a salty dipping sauce. You can also use freshly made dim sum wrappers, but as I am not to that confidence level in Asian cooking I will leave that to the culinary experts. In the meantime I will take itty-bitty baby steps when it comes to cooking Asian food.

    Recipe #163653

    No coffee creamer or instant tea here. Wait until you catch the aroma of this wafting through your house! Adapted from several online sources with inspiration most notably from my own spice stash, but also from the side box of Yogi tea, and chaitearecipes.com, etc. Be sure the milk or milk substitute you use is very fresh!

    Recipe #220853

    An Asian-inspired salad from Better Homes and Garden Magazine. Perfect summer salad!

    Recipe #420677

    Found on asiarecipe.com. Adapted, spruced up, cleaned up...

    Recipe #420971


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