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    You are in: Home / Cookbooks / ZWT4 ~ My Asian Recipes
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    26 recipes in

    ZWT4 ~ My Asian Recipes

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    These little tasty treats are always a hit. They taste just like an apple pie, except they are mini sized and easy to eat. They are great to take to a party because there is not cutting and serving needed. People always rave about these. I think their pretty tasty too! My hubby loves to eat them warm with vanilla ice cream on the side. Maybe a little caramel sauce drizzled over top! Mmmmm...

    Recipe #286704

    This sauce is delicious on just about anything including plain white rice. Wonderful on grilled shrimp. It is the sauce used for the Grilled Vietnamese Jumbo Shrimp on Sugarcane Sticks that I posted. Great recipe with many variations!

    Recipe #172588

    This rice is Indian inspired and so the recipe calls for traditional basmati, but Texmati rice will give much the same effect, and in fact any white rice is good made this way. Substitute almonds for the cashews if you prefer.

    Recipe #136535

    These dumplings are perfect and the dipping sauce is exquisite. The flavors just explode in your mouth. You can increase the red pepper flakes to 1/2 to 3/4 tsp. It also works well if you substitute ground chicken for the pork, and/or madeira for the sherry. I also prefer to steam them in a 'bamboo steamer' for about 7 minutes. Be sure to lube the steamer with cooking spray, otherwise they stick. It can be time-consuming to fold all of the wontons, so it could be a good idea to keep the folded, yet-to-be-cooked wontons covered with a damp towel until you're ready to cook 'em all. Note: I like them much better fried LOL!

    Recipe #136555

    Wonderful Bass with a great flavor. This is a keeper and so worth trying!!! From the lovely magazine: Food & Wine. Wine: Try an Alsatian Pinot Gris, such as the 1997 Domaine Ostertag Fronholz.

    Recipe #136243

    I love the green beans found on Chinese Restaurant buffets! They are the bomb! I could easily pay for the entire buffet and only eat the green beans! I found this recipe while searching for the technique online as I was told the secret was that they were Dry-Fried. Oh Yum! Thanks to Ronda Parkenson for the recipe I adapted. I found that I did not need as much oil when making this recipe....so i reduced the oil amounts to what I used, if it does not look like enough for you, feel free to add more.

    Recipe #272498

    Green curry paste can be pretty fiery. If that's appealing to you, lay it on! If not, use just a little, or try red or yellow curry paste instead. These are somewhat milder--though in no way bland--and they're becoming more and more available in the Asian section of supermarkets. Serve the curry with steamed jasmine or regular white rice. Also great with added chicken or shrimp. Food & Wine Magazine. Wine: An off-dry gewürztraminer from the Pacific Northwest is a good choice to both accentuate the curry spice flavors and tame their heat.

    Recipe #136378

    A recipe for garam masala posted for the Zaar World Tour 2.

    Recipe #176687

    This is a favorite around here! Wonderful flavor! This recipe makes twice as much dressing as you will need for the coleslaw. Keep the extra on hand for tossing with rice noodle salads, serving as a dip for crudités or spooning over broiled or sautéed fish. So good. This recipe is from July 2004 of Food and Wine. MAKE AHEAD: The dressing can be refrigerated for up to 1 week.

    Recipe #133734

    What a spectacular way to serve cauliflower! The whole head is simmered in turmeric water, then stuffed with nuts and spices and slathered with a spicy paste. When it emerges from the oven, fragrant and golden brown, it makes an unforgettable vegetarian main dish. MAKE AHEAD: The stuffed cauliflower can be refrigerated overnight; refrigerate the yogurt topping separately. The warm spices and tangy acidity of the yogurt sauce suggest an aromatic and fruity white with a hint of bright citrus. Try an off-dry but crisp New World Riesling, such as the 2000 Smith-Madrone Napa Valley, or an off-dry sparkling wine, such as the Nonvintage Domaine Ste. Michelle Extra Dry Columbia Valley from Washington State. Recipe is from Amarvilas Resort and Spa, India

    Recipe #133109

    Traditionally escabeche is made by pickling fried fish. Susser's quick version features sautéed shrimp in a cilantro marinade with tangy grilled pineapple. Liberal use of local citrus and tropical fruits and juices makes it easy for Allen Susser to add bright flavor to both savory and sweet dishes without using lots of fat. His philosophy at Chef Allen's in Miami is simple: don't try to cut out oil and rich foods altogether; just use small amounts and make sure they're top quality. This low calorie (161 a serving) - low fat (4.6 gm) recipe was created by Allen Susser, the famed Caribbean-Latin-Euro fusionist of Miami's Chef Allen's. WINE: WINE Because ginger, lemons and spices can overwhelm dry, subtle wines, look for a simpler aromatic white, such as a West Coast Riesling. The 1994 Hogue Cellars Dry Johannisberg Riesling or the 1993 Trefethen White Riesling are acidic enough to stand up to the tartness and fruity enough to magnify the flavors of the shrimp and the snapper. 30 minutes to marinate.

    Recipe #144497

    Tikka is the Indian version of shish kebabs. If you want to replicate the look of traditional Indian barbecue, add a few drops of red food coloring to the chicken marinade. Chicken marinates for 3-4 hours. This recipe was created by Steven Raichlen the BBQ King and author.

    Recipe #136558

    This is one of my favorite recipes. I have it every time I go to a Thai restaurant topped with coconut ice cream or drizzled with honey. If you have never tried it, now is the time, it's so good! I use Nam, a variety of banana which can be found at most Asian Markets. You can also use sweet potatoes in this recipe.

    Recipe #137195

    Probably no mixed drink recipe has been as mistreated by bartenders as this one. This is a delicious adaptation of the original Singapore Sling recipe from Raffles Hotel in Singapore. Use the highest quality liquor available.

    Recipe #149661

    Chef Vongerichten sells 60 orders a day of this supermoist Hong Kong-style chicken. One of the reasons it's so good is that the chicken is fried whole in a wok, yet it doesn't taste remotely oily. The other reason is that the chicken is rubbed with aromatic five-spice powder and salt four hours before being basted with a vinegar and brown sugar syrup, then marinated overnight; plan accordingly. MAKE AHEAD: The spiced salt can be made up to 2 weeks ahead. Wine: A fruity, peppery red from France's southern Rhône Valley will complement the chicken and spicy seasoning here. Consider a Grenache-dominated Gigondas, such as the 1999 Domaine du Gour de Chaulé or the 2000 Domaine Les Paillères.

    Recipe #136245

    These aromatic dan dan noodles in a spicy soy-based sauce are wildly popular at South Beauty. A small bowl of them will customarily arrive at the end of a meal—especially in the summer when, paradoxically, eating chile-laden foods is thought to help you feel cooler. Choose noodles that have a firm, chewy texture. This wonderful recipe is from Susanna Foo.

    Recipe #136242

    This salad is so refreshing and wonderful. The fruit really mix well with the Lemon Verbena Oil! The Lemon Verbena Oil makes about 1/2 a cup and can be refrigerated for 1 week. This spectacular recipe is by Jean-Georges Vongerichten. The Lemon Verbena Oil can also be Drizzled over steamed vegetables or sautéed fish or chicken or use it to make a fragrant vinaigrette. Food & Wine. WINE: The tart and sweet flavors of this salad find a good match in a bright German Riesling that echoes the apple and lemon. Try the inexpensive 1999 Piesporter Michelsberg Riesling Kabinett or the 1999 "Dr. L" Dr. Loosen Riesling.

    Recipe #136736

    Josh DeChellis of Manhattan's Japanese-inspired Sumile flavors these incredibly simple but hugely satisfying beef burgers with miso, soy sauce, wasabi powder, sesame oil and other Asian staples. Make Ahead: The ginger-pickled onions, wasabi mayonnaise and miso sauce can be refrigerated separately in airtight containers overnight. Wine: rich, velvety merlot.

    Recipe #136246

    These offbeat tuna burgers were loosely inspired by a Thai fried white fish patty called tod man pla and discovered by Food & Wine. The Thai cucumber salad stands in for pickles. Use sushi-quality tuna so you can serve the burgers medium rare. The Ginger-Lemon Mayonnaise makes one cup and can be refrigerated for up to 3 days. MAKE AHEAD: According to the author, the recipe can be prepared through Step 3 and refrigerated for up to 3 hours. Beer Recommendation: An aromatic golden lager will complement the rich tuna here. Look for one with hoppy or lemony flavors, such as Asahi Super Premium from Japan or Singha Lager from Thailand. Wine: soft, off-dry riesling.

    Recipe #133737

    These succulent ribs, a version of those served at Do Hwa, are adapted from the cookbook Dok Suni: Recipes from My Mother's Korean Kitchen by Jenny Kwak, whose mother owns Do Hwa. Wine: serve with a fruity, low-oak chardonnay

    Recipe #133740

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