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Ingredients common to many Asian countries include rice, ginger, garlic, sesame seeds, chillies, dried onions, soy, and tofu. Stir frying, steaming, and deep frying are common cooking methods
Asian cuisine includes several major regional cuisines: Central Asian, East Asian, North Asian, South Asian, Southeast Asian, and West Asian.
Ingredients common to many cultures in the East and Southeast regions of the continent include rice, ginger, garlic, sesame seeds, chillies, dried onions, soy, and tofu. Stir frying, steaming, and deep frying are common cooking methods.
1 Kohlrabi, peeled and cut into matchsticks (you could also use jicama, daikon radish or turnip)
2 ribs celery, sliced into half moons
1 small onion, julienned
Half a medium cabbage (I used white, but feel free to use any other), thinly sliced
1 medium carrot, grated
2 red Thai...
AKA Royal special fried rice as named by another person.
I have never liked fried rice, whether restaurant/takeout or homemade, but DH loves it. So, I was looking at recipes to see if I could find one I might like when I came across one that was rated as 4.9 out of 5 stars. Checked out the...
Mongolian BBQ is pretty darned yummy. I guess it was invented in Taiwan and is not Mongolian or BBQ, apparently.
Mongolian barbecue - Wikipedia
I have been looking over some recipes online and found one I like pretty well. Since I have an excess of steak from my latest meat score, I was...
Asian inspired minced seafood roll
In New England, lobster and seafood rolls are a delicious staple to a seafood lover's diet. Typically the cooked seafood is mixed in a mayonnaise-based sauce with very little additional ingredients except for a little celery and a few seasonings, and the...
The original is a recipe from BBC good food. The picture is mine though.
525g plain flour, plus extra for dusting
1½ tbsp caster sugar, plus a pinch
1 tsp fast-action dried yeast
1 tbsp sunflower oil
plus extra for greasing and brushing
1 tbsp rice vinegar
1 tsp baking...
This is a recipe very close to my heart and comes from Fiji where I lived and worked a little while back for about a year and a half. It's actually pronounced ko-kon-dah, as in Fiji any word with a "d" in the middle is actually pronounced "nd". Such as the International airport town of "Nadi"...
caseydog raised the subject and it got me thinking, here down under we are blessed with medium Kosco stores to big stores like gurujis. I can get almost anything I want. I have 3 medium stores within 5 kms. Also 2 very big ones in town. ( 20kms).
Do you have a local Asian store and able to get...
Asian Beef Lettuce Wraps (recipe I found, with notes on things I changed
Lettuce leaves (I went with romaine)
1-lb ground beef (I used a very course grind, like I would use for chili)
1-yellow onion, diced
1-red bell pepper, diced
2-cloves garlic, minced
1-TBSP soy sauce
1/4 Cup- Hoisin sauce
Personally, I really don't need any excuse to make Asian or Asian-inspired dishes, but we are coming up to The Year of the Rat, starting on January 25th.
Of course, it isn't just China - but much of the southeast Asian nations (Singapore, Malaysian, Indonesia), Indochina and even Japan and...
Typically, this will be a side.
You will usually find shredded carrot in recipes for Asian coleslaw, but I don’t care much for raw carrot, so I used daikon. Use what you like!
What I adore about Asian coleslaw, even if someone adds in the carrot, is the fact that it has no mayonnaise. Mind...
We use this pork belly to make a Momofuku's pork belly buns and ramen noodle soup (which uses the broth as well).
1 whole 3-pound piece of pork belly, skin on, cut in half if necessary to fit in pot
3 whole star anise
1 cinnamon stick
3 whole cloves
4 tsp black peppercorns
I'm a big fan of Chinese cuisine.
But I'm very picky about which Chinese place that I dine at. The trick is, for me, I try to find a good one & stick with it. That way, you know that you are getting good food & your money's worth!!
But what I'd like to know is why did Chinese restaurants stop...
I went to an Asian restaurant and had a tower of King Crab a few months ago.
It had to be one of the best dishes I have eaten in my life. I have attached an image of it. It tasted of garlic bits that were browned, ginger, fresh green onions..... and thats all I can recall at the moment...
Perfect for Autumn and full of warm earthy flavours. It is surprisingly easy to make. I used the chanterelles as well as chestnut mushrooms because I had them and because they look so pretty but you don’t have to. I cooked them separately as they are more delicate than chestnut mushrooms and I...