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    76 Recipes

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    If you like spicy curry dishes and with coconut milk this is the recipe to try. The original recipe called for Red Paneng Curry Paste, however, this recipe uses the Thai Green Curry paste. Also, Luffa/Chinese Okra is a great vegetable to use. However, a good substitute is using Zucchini (Squash) or any other type of vegetables.

    Recipe #515462

    This is a tasty meat and noodle soup from the Bukharian Jews of Central Asia, which is today’s Uzbekistan and Tajikistan regions… and its origins are from Chinese and Korean cuisines. The hand made/pulled noodles is an important ingredient to this delicious soup, which are thick or thin like Chinese Lo Mein or Japanese Udon noodles.

    Recipe #515451

    This wonderful and tasty soup (Khao Soi) was introduced to me by LeggyPeggy (Asian Forum Host, food dot com) and on her food blog, which featured a very good recipe by a leading Australian cook. However, I have enhanced the recipe’s ingredients and to my personal taste. That is, I used less coconut milk and added chicken stock, less Thai red curry paste… and my own homemade crispy noodles. Further, I had visited Chiang Mai in northern Thailand many years ago, but never had this delicious soup, until now. Enjoy!

    Recipe #504443

    Dandanmian (Sichuan Peddler’s Noodles) is a traditional, spicy noodle dish and popular at outdoor street vendors… and originated in the providence of Sichuan. It is made with a soy sauce paste, preserved vegetables, dried shrimp, chili pepper oil and sesame seeds. For my version I use small fresh shrimp (instead of dried shrimp), pistachio nuts/peanuts, scallions… and you can serve a bowl of broth on the side as well.

    Recipe #501820

    Summer is here and potato salad is a popular dish for picnics and summer time parties in your back yard. This is a very easy recipe to make and contains chopped up olives & pimentos, capers, red onions… and most importantly the recipe suggests using a high quality mayonnaise which will bring out the best in this potato salad.

    Recipe #501141

    Shav, also known as Sorrel Soup can be either served hot or cold, but I prefer it as a cold soup. After it is chilled in the refrigerator, I add into each individual bowls a chopped up hard boiled egg and a dab of sour cream. Sorrel leaves are expensive, so I use spinach instead and you can hardly taste a big difference (provided sour salt is used). This soup can be found in Jewish cuisines and known in Russian, Polish and other eastern European countries. Served this tasty soup with an old style hard crusted pumpernickel bread and enjoy!

    Recipe #500204

    Asian soups are wonderful and there are many different types, from mild noodle soups to spicy Hot & Sour soups. My favorite place in NYC’s Chinatown is to go to a Vietnamese Restaurant and get their Seafood Noodle Soup (Yellow Noodles). So I decided to make my own version and also added a few more ingredients as well. This recipe is for a full meal, lunch or dinner.

    Recipe #499296

    Biryani is basically made with meat, chicken, fish, eggs and mixed with many spices and then a layer of white rice is placed on top to cook; sometimes Saffron threads are added as well. Biryani originated in Southern Asia and made by Muslim chefs. Today there are many variations and it has been adopted by many countries, including India where it originated in Hyderabad (Hyderabadi Biryani). Further, it was created at the request of British Officers who wanted a fast meal for their troops. The famous Nizam’s Biryani (from Calcutta) has become one of the best Biryani’s in India and chefs throughout the country strive to match Nizam’s special dishes. Since Biryani’s are often served at banquets, this recipe is a very fancy version.

    Recipe #479490

    This recipe was one of LeggyPeggy’s recipes and her adaptation from the Joy of Cooking; Tomato and Cucumber Juice. I in turn have modified it to my own personal taste. I added some clam juice, hot sauce and a twist of lemon…. This drink is kind of like a “Bloody Mary” however, without Vodka. It is a great cold and frosty drink on a hot summers day.

    Recipe #476691

    This is a Chinese Szechuan dish using an Asian white radish… and slow cooking is used to blend the flavors. You can cook this on a stove top or crock pot, your choice.

    Recipe #456006

    This recipe takes a basic economical cut of meat like beef cubes (beef stew) and used to create a very nice meal with portabella mushrooms, vidalia onions, swiss cheese and a creamy sauce. May I suggest serving this recipe with fingerling or hasselback baked potatoes and lima beans… enjoy.

    Recipe #454897

    There is nothing better than a nice big bowl of homemade creamy mushroom and barley soup with some lima beans. Using a slow cooking crock pot for this recipe makes it a very easy one to make and enjoy.

    Recipe #454877

    There are so many types of pasta sauces on the supermarket shelves from tomato sauces to alfredo cheese and cream sauces. This RSC #16 contest recipe is based on you choosing YOUR “Favorite Sauce” from the supermarket/grocery store and using it in this recipe. Plus you can add various ingredients like olives, sun dried tomatoes… in which you feel would make this recipe a great one to try and make again in the future.

    Recipe #454869

    Many recipes in Malaysia are based on several ethnic cultures (Malay, Chinese, Indian….) and can be seen in this recipe. This is a very delicious Malaysian chicken and with a mild curry, coconut and lime sauce. You can vary the various ingredients according to taste, enjoy!

    Recipe #452146

    This is a tasty dish using beef liver and Chinese Garlic Chives (Nira) for a Japanese style recipe.

    Recipe #449995

    This is a Japanese style recipe which includes Silken Tofu, a good quality soy sauce, Chinese Garlic Chives (Nira) and Seaweed (Nori)… for a nice light and healthy lunch.

    Recipe #449991

    Tofu (Japanese name for Bean Curd, Chinese name Dou Fo) is high in protein, inexpensive and blends very well with many types of foods. This is a Japanese and Chinese Sichuan style recipe with shrimps and Chinese garlic chives. This recipe was modified from Iron Chef Chinese-Chef Chen’s Mapo Tofu by Rinshinomori Recipe #296880 (http://www.food.com/recipe-finder/all/296880)... which is more of a Japanese Mapo Tofu recipe.

    Recipe #449958

    I have in the past gone to the Dominican and Cuban area in upper Manhattan (NYC) and have eaten Cubano Sandwiches… especially from the Mambi Restaurants. However, they do not make the original Mojo Garlic Sauce any longer (as far as I know, perhaps due to the turnover of restaurant chefs) which was great! So I have tried (for a long time) to duplicate the original Mojo recipe (but with difficulty). However, here is my version of this tasty Mojo Sauce for Cubano Sandwiches!

    Recipe #449855

    Sea Cucumbers ("beche de mer" in French) with its gelatinous texture is a delicacy in Chinese cuisines. The Sea Cucumber is flavorless, however it has the ability to soak up the flavors of foods and seasonings it is cooked in. What… do you expect me to try this dish, Sea Cucumbers… which would be the reaction from many people (other than Asians) when seeing this sea creature. However, if you have an open mind in trying different foods, then give this recipe a go.

    Recipe #449111

    Italian Linguine & Pesto Sauce with Fruit of the Sea… need I say more! The al dente Linguine is tossed with a nice green pesto sauce, chopped olives & pimento… then “topped off” with a medley of seafood in a garlic butter sauce. It is also created to be given as a “Food Gift” for wonderful friends, relatives, a “home bound” older person, a family in need during the winter holiday season. That is, thankful for food on their table starting on Thanksgiving Day and throughout the holiday season. Also, you are the “Chef of the Day” for this extra special “Food Gift.”

    Recipe #443140

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