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    You are in: Home / Cookbooks / ZWT9 Asia Submissions
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    11 recipes in

    ZWT9 Asia Submissions


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    An easy Vietnamese salad- great for warm nights when you dont feel like heating up the kitchen too much. If you're not keen on fresh chilli in a salad, then add in extra sweet chilli sauce in place of the fresh chilli. Be sure to check that your fish sauce and chilli sauce are gluten-free if following a gluten-free diet

    Recipe #460512

    You can sub chicken mince/ground chicken for the beef......though be sure to cook chicken thoroughly. 1 tablespoon measure = 4 teaspoons. Makes 8 skewers. Have included the recipe for the Vietnamese sauce, but you can use any sauce of choice. You can substitute roasted cashews or macadamias in place of the roasted peanuts

    Recipe #460475

    A recipe from Notebook magazine- easy and tasty. Easily made gluten-free provided the curry powder and fish sauce used are gluten-free too

    Recipe #460441

    A recipe from the cookbook "Vietnamese Bible". States that should last around 10 days stored in the refrigerator

    Recipe #460469

    A Vietnamese style recipe originally from Good Taste magazine . Quick and tasty. Easily made gluten-fre by using a gluten-free suitable fish sauce

    Recipe #460444

    Something a little different than regular plain rice.

    Recipe #460747

    A twist on Thai Green Chicken Curry and rice. Marinated chicken kebabs served with a Thai green curry coconut sauce and flavourful brown rice.This recipe was an entry in the DIning on a $ competition for 2011. After the competition- your choice of chicken thigh fillet or breast fillet (my preference is breast fillet)

    Recipe #461064

    Thai Curry Paste to use in recipes as required. Easy to prepare and will keep for two weeks in the fridge or several months if frozen. Easily made gluten-free by ensuring soy and fish sauces are gluten-free

    Recipe #380943

    This recipe was given to me by my brother-in-law but origanally from an Australian Women's Weekly cookbook/magazine. The coconut milk tames the spices, making this a smooth and subtle soup. You can use chicjen breast if you prefer them to the chicken thigh meat.. This recipe is gluten-free if you use a purchased or home-made stock that is gf suitable and a gf fish sauce. The whole coriander/cilantro is used in this soup- the roots and stem in the soup base and then the leaves before serving

    Recipe #407640

    You can use any green veges for this dish. Had to include 3 specifically for the recipe to be posted. Use whatever is in season. eg chinese cabbage, asparagus, broccoli, snow peas, capsicum etc. Traditional Chinese stir frys do not contain more than three types of veges. I have heard it said that more than three would look like you are cleaning out the fridge. This dish is naturally gluten free. If adding sauces such as soy before serving- check they are GF too.

    Recipe #228598

    This is a vegetarian version of ricepaper rolls. Serve with you rfavourite asian sweet chilli or other sauce. Makes approx 30 rolls You can add cooked chicken or prawns/shrimp if you wish. You can also add in cooked and drained rice vermicelli noodles if desired. For gluten-free check your fish sauce and dipping sauce are gluten-free suitable

    Recipe #305175


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