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

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    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

    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

    Garam masala is an Indian spice mix that can include up to 12 different ingredients, such as cinnamon, clove, cardamom, cumin and fennel. This recipe uses the blend to give flaky biscuits a complex flavor and mild heat. The biscuits are then filled with a curried chicken salad that contains grapes, pistachios and cilantro. MAKE AHEAD: The biscuits can be stored overnight in an airtight container and the chicken salad can be refrigerated overnight. Add the grapes and pistachios shortly before serving. Created by bay area caterer, Carrie Dove. NOTES: To toast the pistachios, spread them in a pie plate and bake at 350° for 5 minutes. WINE: The warm days and cool, foggy nights of the Russian River Valley are a large part of what makes its Pinots so rich in flavor yet also so elegant. Russian Hill Estate's 2002 Russian River Valley Pinot Noir is a classic expression. It has a vibrant cherry flavor and firm structure, with a spiciness that complements this curried chicken salad. Or try Gary Farrell's intense, layered 2003 Starr Ridge Vineyard Pinot Noir, from hillside vines east of the Russian River.

    Recipe #136531

    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

    This dish is a great showcase for the flavors of Southeast Asia: It's spicy, tart, creamy and slightly sweet. Use the extra curry as a marinade or pan sauce for chicken or pork. Recipe originated from Chef Ming Tsai for Food & Wine. Oct, 2003. A Riesling from Australia's Clare Valley, like the 2002 Grosset Polish Hill, is a terrific complement to this dish, echoing its richness and standing up to its spice. MAKE AHEAD: The sauce can be refrigerated for up to 2 weeks.

    Recipe #136377

    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

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