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    You are in: Home / Cookbooks / ZWT9 - Southeast Asia
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    12 recipes in

    ZWT9 - Southeast Asia

    Includes Thailand, Vietnam, Burma, Cambodia, Laos, Phillippines, Indonesia

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    From David Thompson’s book, Classic Thai Cuisine. A very filling dessert, this is typical of the sweet snacks available from the street hawkers that abound in Thailand. Should the mixture clump while cooking, just remove the pandanus leaves, whirl the mixture in a food processor and then return to the pot with the pandanus leaves. NOTE: Pandanus leaves (bai toei horm) are leaves used in desserts and occasionally in savoury cooking. Their flavor, released only when subjected to heat, is woody and nutty. Available from Asian food stores. If fresh is unavailable, by all means, use frozen. Although they are not as fragrant as the fresh, they are a better alternative than the essence that is available in small glass bottles.

    Recipe #505668

    From the California Culinary Academy’s Wok & Stir-Fry Cooking at the Academy cookbook. They recommend trying this hot dipping sauce with grilled or fried foods.

    Recipe #505651

    From Lora Brody’s cookbook, Plugged In, another of my favorite cookbook authors. She says, “This popular dish is Thailand’s answer to pasta primavera. All the ingredients can be found in gourmet or Asian specialty food shops.” Cook time doesn’t include the ½ hour soaking time for the noodles because you can be preparing everything else while that is going on!

    Recipe #505650

    The Thai name is "Pat Pak Bung Fy Daeng". From David Thompson's book, Classic Thai Cuisine. David says, "This stir-fry is a favourite of the Thais. Often they crumble a little roasted kapi (shrimp paste) and a few dried prawns (shrimp) into this dish." He also says that any green vegetable can be used in place of the Siamese watercress, such as spinach or asparagus.

    Recipe #270417

    Based on a recipe from Robin Robertson’s book, Vegan Planet. The intro to this recipe says, “Serve this delicious and extremely versatile sauce with steamed vegetables or spring rolls, or toss with hot or cold cooked noodles.” For a natural sweetener I use agave nectar although any other natural sweetener is fine if not using refined sugar. My husband and I are always in need of a peanut dipping sauce for his awesome homemade rice paper spring rolls. I haven’t yet found a store-bought sauce that I’d buy again.

    Recipe #443524

    Based on a recipe from the January/February 2011 issue of WeightWatchers magazine. This is featured as a 10 minute dinner for one and can be easily adapted to more than 1 serving.

    Recipe #446598

    From Tommy Tang's Modern Thai Cuisine. About this dish he says, "Simple to prepare when you're pressed for time but don't want to settle for the ordinary. I find something energizing about this dish -- but then I like it when my ears start smoking." Me, too! Try recipe #270746 with this.

    Recipe #270744

    This is from David Thompson's Classic Thai Cuisine. Note to self scribbled on the recipe says, "Pretty & delicious". David says, "It is a perfect foil for a searingly hot curry, such as a green curry..., or a Nam Prik....." Note: it cooks in a steamer.

    Recipe #271011

    From Tommy Tang's Modern Thai Cuisine. A lemon grass flavored chicken stock, if you will. Alternatively, a lemon grass "infused" chicken stock! Yeah, I like that so much better! Sign me up!

    Recipe #270746

    Based on a recipe from Robin Robertson’s book, Vegan Planet. The intro to this recipe says, “Inspired by the spicy-sweet Indonesian fried rice dish called nasi goreng, this can be made using alternative ingredients. For example, omit the tempeh, use broccoli and bell pepper instead of carrot and cabbage, or garnish with bean sprouts or diced tomato instead of cucumber and peanuts. The traditional accompaniment is a hot and spicy relish called sambal, which can be found in Asian markets.”

    Recipe #444721

    This is based on a recipe from A Taste of Thai’s “Red Curry Paste” packet. I’ve been making this for years (and just last night) and I really love it. I’m planning to make it again next week so will try to get a photo. My only reservation with it now-a-days is that my husband is on a low-sodium diet and I’ll need to find a recipe for the red curry paste that has no salt added. When I run out of these packets I’ll search for a low-sodium recipe and post an update. Note: be careful with the Thai fish sauce; you may want to go shy of 3 tablespoons if you’ve never had any before; although I like it, I’ve found that many people comment on the “fishy” (not in a good way!) taste it adds. I added the carrots, canned corn, and cilantro garnish.

    Recipe #466546

    From Thai Cooking Made Easy by Wei-Chuan Cooking School. I just love this simple recipe and hope that you do, too. The Peanut Sauce may also be used as a dipping sauce for other purposes; here, it goes great with chicken salad.

    Recipe #487813

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