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    You are in: Home / Cookbooks / ZWT#9 Southeast Asia(with emphasis on Thailand, Cambodia, Laos)
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    15 recipes in

    ZWT#9 Southeast Asia(with emphasis on Thailand, Cambodia, Laos)


    Displaying up to 20 pages of results. To see all results, or register.

    In the classic Indonesian dish, called Petjel Terong, the eggplant is usually deep-fried. In this healthier version, the eggplant is baked in the oven with a small amount of olive oil. The creaminess of the coconut milk and the peanut butter are heavenly. As a side dish, this serves 4, but will serve 3 as a main dish. From Nut Butter Universe by Robin Robertson.

    Recipe #497804

    Rempah, a common curry blend in Brunei, will infuse your meal with the most haunting flavors of garlic, ginger, lemongrass, spicy chili powder and golden turmeric. The entire kitchen smells like paradise when you cook with Rempah. You can eat Rempah in any curry – vegetarian, chicken, fish, meat. The original recipe calls for anchovy paste, giving it that nice salty flavor. I have subbed miso paste, which also has a nice salty flavor. From Global Table Adventure.

    Recipe #501293

    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

    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

    A delightful vegetarian dish spiced up with red curry paste! Adaped from Bon Appetit!

    Recipe #182320

    This flavored oil gives a touch of Thai to whatever you baste while cooking. Use on vegetables and meat. From Classic Home Cooking!

    Recipe #144066

    A delicious spicy slaw adapted from a recipe courtesy of Joe's Farm Grill in Gilbert, Arizona. this is a burger joint that grows most of the food they use and has awesome food! Adapted from Guy Fieri's cookbook, "Diners, Drive-Ins and Dives. Guy says the slaw is most amazing! Enjoy!

    Recipe #380605

    Each piece of eggplant is dark and shiny and plump and soft, with wonderful complex flavors coming through-hot, sour, salty, and sweet! Adapted from Friedas.

    Recipe #267640

    From Darlene Schmidt,Your Guide to Thai Food. Here's what she says,"This Thai red curry paste recipe is red hot! Check your spice-o-meter when preparing this paste, adding less fresh chili if you prefer milder dishes. Red curry paste makes for excellent Thai curry, including curry chicken and seafood curries, vegetarian curries, or noodles." I have made some slight changes. Enjoy!

    Recipe #256648

    This is an intensely flavored spice blend that goes well in any curry dish. Toss some curry paste with steamed veggies and serve them on rice. Tightly sealed and refrigerated, this will keep for at least a week, and it may also be frozen for extended storage.

    Recipe #43732

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

    Recipe #501807

    Recipe adapted from Primal Grill with Steve Raichlen on PBS.

    Recipe #504079

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

    Recipe #504131

    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


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