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    You are in: Home / Cookbooks / ZWT II - All Chefs - Asian- China, India, Japan, SE Asia
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    965 recipes in

    ZWT II - All Chefs - Asian- China, India, Japan, SE Asia

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    Recipe found on the net! Some versions of this drink call for brown sugar instead of golden syrup, some for molasses.

    Recipe #137463

    Recipe from Glorian ruoka&viini magazine. The recipe calls for loose tea leaves but I don't see why you couldn't use tea bags instead! Adjust the amount of sugar to taste.

    Recipe #137518

    A simple and good chicken dish. Freezing the meat for 1-2 hours until very firm but not frozen solid will make it easier to slice.

    Recipe #175576

    Adapted from a recipe I found in a Land O'Lakes holiday cookie mag. Unusual but good (calls for a cake mix as the cookie base). They went over pretty well with my favorite group of culinary guinea pigs, my coworkers!

    Recipe #144078

    I was looking for an easy, cool, summer fruit appetizer for my August wedding reception. My family made all the food for 100 guests by ourselves, so I needed something easy yet memorable. I found this recipe on a "melon web-site", AICR. It was so simple and after doing a tasting of 3 different recipes, this one was the clear favorite. If you've never used crystallized ginger, you should be able to find it in the bulk food section with dried fruits. It is NOT fresh ginger, it's like a soft, sugared, candy. You can't mince it too fine because it gets pretty sticky as you cut it. You can use any kind of ripe melon in season, but I like honeydew and cantaloupe best. Perfect for a picnic, summer brunch or a DIY wedding reception! Enjoy!

    Recipe #169116

    **Freezer Friendly recipe. Freeze in individual portions in freezer bags. I added fresh cilantro once before serving because I had it on hand. Fabulous. I have a lot to say about this little recipe. First it is ugly, really ugly. A totally white dish. It does taste fabulous. Do not omit the garnish, it adds color and the flavors are important. This recipe was a great solution to a "Costco" dilema I encountered. I buy boneless pork chops in bulk at Costco and needed some easy recipes other than traditional pork chops. I found this recipe in Mark Bittmans "The Best Recipes in the World" and of course adapted it to my needs. It takes about 15 minutes max to make. Love that! What I especially like, is that I learned to grind my own meat in my food processor. You simply cut the pork into chunks (1 - 2 inches) and put them in the processor. Pulse on and off until it's ground. I thought it would be a big gooey mess, but it worked perfectly! The original recipe call for 1/2 pound of uncooked shrimp, peeled and chopped. I just substituted cooked bay shrimp and add them at the end. (You could certainly leave out the shrimp). I also worried about the pork being cooked through, but becuase it was ground it only took a few minutes!! Nam Pla is an Asian fish sauce made from Anchovies. It is like a light soy sauce.

    Recipe #169974

    This is my favorite cold noodle salad! I loved it so much, we made mass quantities for my wedding. There are some similar recipes out there, but after testing over and over, here is the combination that I think works best. I kept the recipe vegetarian, but I usually add cooked bay shrimp. You can add any kind of meat or veggies!! You can also omit or add more of the cayenne depending on your "spicy tolerance"! You can certainly substitute spaghetti for the Soba noodles, but Soba noodles really work best.

    Recipe #170042

    Another recipe I'm posting for safekeeping from a cooking magazine I picked up. I think this would make a lovely summer dinner salad.

    Recipe #171459

    Posted for ZWT II. Adapted from the New York Times Cookbook.

    Recipe #173860

    This stock has a wonderful flavor and can be used as the base for many different soups and sauces. This stock will keep in the refrigerator for 1 week or in the freezer for up to 2 months.

    Recipe #175394

    A recipe from Chef Lily Lei of China Lily Restaurant which I'm submitting for Zaar World Tour II.

    Recipe #175416

    1 Reviews |  By ellie_

    For World Tour II - Asia (Fiji). I think this sounds wonderful for summer desserts. Recipe source: Bon Appetit (December 1984)

    Recipe #175567

    This salad has been very popular whenever I've brought it to picnics, potlucks, and barbeques. It travels well and can be prepared a few hours in advance of the party. Be prepared to share this recipe because people Ü will ask for it!

    Recipe #175651

    Being from Texas, I'm not usually too fond of rib recipes that involve cooking them in the oven, but I love this recipe. It's an Emeril Lagasse recipe--enough said.

    Recipe #155805

    Wow! This is even better than the BEST I have had in my fave Chinese restaurant. To make the meal go quickly prep everything the day or night before and store in the fridge. To make this easy to understand I have changed the terms to cornstarch slurry and sauce. The first is used to coat the chicken for frying, the second to coat the fried chicken. HTH I use a grater with small holes for the garlic or you can just zip all the sauce ingredients up in a blender or food processor. Enjoy! NOTE: I really appreciate all the reviews this recipe has received. I know that when making this it seems strange and like it just is not going to work. Trust that it will work even though the method and the way that the cornstarch slurry acts before cooking are so different. I was the same way the first time I made this. It does result in crispy pieces of chicken that are so like you find in a restaurant. The heat here is pretty much a balanced amount because some like it hot and some do not. Taste and add more heat as desired. Thanks again for trying this recipe. I hope that you have the great results that I have had time and again. Here is info, pics and heat levels of different chilies. http://www.foodsubs.com/Chilefre.html

    Recipe #164706

    Sweet and spicy chicken skewers. These are made in the oven and I have never tried grilling them, but can't see why it wouldn't work!

    Recipe #110937

    I've been making this dish for years and it never fails to draw rave reviews. Using a good cut of meat is key, so it will be very tender. I use beef tenderloin or sirloin (choice at the minimum). The longer you marinate the beef the better the flavor (over night at a minimum). Cooking time does not include time to marinate.

    Recipe #151494

    The secret to this recipe is to marinate the meat before cooking. This adds additional flavor to an already flavor rich dish. You can use beef or chicken. I use round steak, cut 1/2" thick or skinless chicken breasts. Having the meat slightly frozen will help in cutting it into thin strips.

    Recipe #152285

    You can make this with wings or any other parts of the chicken, just adjust the amount of marinade needed to cover. I've also included a dipping sauce recipe for the wings. These make great appetizers.

    Recipe #153729

    Having spent a lot of time in the PI, I prefer lumpia to egg rolls (more meat, less veggies). These are easy to make. I recommend making a big batch and freezing some for another time.

    Recipe #153732

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