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    You are in: Home / Cookbooks / ZWT Asia
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    5 recipes in

    ZWT Asia


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    3 Reviews |  By AB_Fan

    From The Best Recipes in The World by Mark Bittman. Cook time does not include time to heat grill or preheat broiler. This can be an appetizer or a main dish if served with rice.

    Recipe #305512

    From The Best Recipes in the World by Mark Bittman. Use the Japanese eggplant (the slender, long, lavender-colored varieties rather than the fat, almost black ones) for this recipe. Make this up to an hour in advance; like many eggplant dishes, it's good at room temperature. Or make in advance and run under the broiler to reheat, until the miso topping bubbles (reserve the sesame seeds until after you do this).

    Recipe #305597

    15 Reviews |  By AB_Fan

    From The Best Recipes in the World by Mark Bittman. "A small and perfectly easy dish. The finishing touch of hot sesame oil is a common garnish in Hong Kong and a nice one."

    Recipe #305601

    From The Best Recipes in the World by Mark Bittman. "You can make this easy mint chutney quite hot, and it still seems balanced, especially when served with a rich, flavorful meat like lamb. Heat comes in a wide variety of flavors, and what works best here is a bit of roasted fresh hananero (also called Scotch bonnet), the hottest chile you can find. But minced raw jalapeno or hot red pepper flakes are also good. No matter what you use, add a little at a time (I'd start with a quarter teaspoon if you're using habanero) and taste repeatedly, bearing in mind that the heat of chiles can "bloom" after a few minutes. Serve this with a neutral dish like plain rice, and perhaps a cooling salad."

    Recipe #305630

    3 Reviews |  By AB_Fan

    From The Best Recipes in the World by Mark Bittman. "This popular one-pot dish can be made with meat or vegetables and, like most casseroles, is easily varied. There are many similar dishes throughout East Asia, but this one is made distinctively Japanese by the addition of mirin and even more so if you use dashi for the cooking stock -- a terrific touch. Arbruage -- fried tofu -- is available, precooked, at Japanese markets; it's slightly sweet. Firm, well pressed tofu can be used as a substitute."

    Recipe #305670


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