Asian Greats · Delicious Asian Recipes, The Top 100 Asian Recipes by Franks, Jo -- Read -- Imperial Library of Trantor

Index

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Preface

Chapter 1

A-M

ADOBONG PUSIT

1/2 kg Small fresh squids 1/2 cup Native vinegar 10 Cloves garlic Salt and pepper to taste 1 md Onion, sliced 2 md Tomatoes, chopped Extra salt and pepper for seasoning 1 teaspoon Vet-sin (monosodium glutamate)

ASIAN BBQ SAUCE

6 ounces hoisin sauce 2 1/2 ounces ketchup 1 1/2 ounces sherry 5 ounces water 1 tablespoon chopped garlic 1 tablespoon chopped ginger 4 ounces soy sauce

ANISE MOLASSES BRISKET BRAISED IN A WOK

1 sm Eggplant 2 lbs. Beef brisket, trimmed of excess fat 2 tablespoons Peanut oil 1 Onion, finely chopped 1 tablespoon Minced fresh ginger 1 tablespoon Minced garlic 1/2 teaspoon Crushed red pepper 6 Star anise 3 tablespoons Soy sauce 1/4 cup Dry sherry 2 cups Beef broth 3 tablespoons Dark molasses Salt and pepper, to taste 8 Dried black fungus (tree ears) 1 Tomato, finely chopped 4 Scallions, sliced 1 teaspoon Asian sesame oil

ASIAN ANGEL HAIR PASTA

1/4 cup pine nuts or slivered almonds 1/4 cup soy sauce 3 tablespoons rice vinegar 2 tablespoons Asian sesame oil 1 tablespoon sugar 2 teaspoons hot chili oil 3/4 lbs. dried angel hair pasta 1/2 lb. edible-pod peas 1 lb. shrimp, shelled and deveined 1/4 cup chopped fresh cilantro 1/4 cup thinly sliced green onions

ASIAN BEEF

1 1/4 lbs. ground beef 2 packages, (3 oz each) oriental flavor instant ramen noodles 2 cups frozen vegetable mixture 1/4 teaspoon ground ginger 2 tablespoons thinly sliced green onions

ASIAN BEEF AND NOODLES IN 25 MINUTES

1 1/4 lbs. ground beef 2 packages, (3 oz each) oriental flavor instant ramen noodles 2 cups frozen vegetable mixture 1/4 teaspoon ground ginger 2 tablespoons green onion, thinly sliced

ASIAN BLACK BEAN MARINADE

--for poultry pork, lamb- 2 tablespoons black bean sauce 1/2 teaspoon dry mustard 2 tablespoons dry sherry 2 tablespoons soy sauce 1 tablespoon sesame oil

ASIAN CHICKEN AND NOODLES

8 ounces uncooked medium egg noodles 1 tablespoon vegetable or olive oil 1 lb. boneless chicken breasts, (without skin) cut into julienne strips, (1 1/2 x 1/4-inch) 2 carrots, peeled and thinly sliced 1 bunch scallions, chopped 1/2 red bell pepper, thinly sliced 1/4 cup low-sodium soy sauce 1 cup chopped celery 4 ounces sliced water chestnuts 1/2 teaspoon garlic powder 1/2 teaspoon white pepper 1 teaspoon dried cilantro 2 tablespoons toasted almonds, (optional)

ASIAN CARROT SOUP

1 1/2 teaspoons Chinese sesame oil 10 large green onions, sliced 1 large sweet potato, peeled, chopped 1 lb. carrots, peeled, sliced 29 ounces vegetable broth 1 1/2 cups water 1 square fresh ginger, peeled salt snipped fresh chives

ASIAN BEEF AND NOODLES

1 1/4 lbs. ground beef 2 packages oriental flavor instant ramen noodles 2 cups frozen vegetable mixture 1/4 teaspoon ground ginger 2 tablespoons thinly sliced green onion

ASIAN CHICKEN POT PIE

4 6 oz boneless and skinless chicken breast 1/2 teaspoon Chinese black vinegar 1 head broccoli 1/2 lb. water chestnuts 1 large carrot 1 stalk celery 1 small bok choy 2 tablespoons olive oil 2 tablespoons cornstarch 1/2 teaspoon Chinese 5 spice salt and pepper to taste 3 garlic cloves, chopped 2 tablespoons chopped onion 1 teaspoon chopped ginger 1 cup chicken broth 8 sheets phyllo dough 2 tablespoons melted butter 1 tablespoon chopped Chinese chives 4 large rosemary sprigs

ASIAN CHICKEN SALAD - CUSTOM CUISINE

***SALAD*** 1 1/3 tablespoons sesame seeds 6 ounces snow peas (fresh or frozen) 1/2 cup celery (inner stalk), chopped 3/4 cups corn kernels (fresh/ frozen) 1/4 cup cilantro, chopped 1/2 lb. pasta, short bite-sized 1 lb. boneless skinless chicken breasts ***spicy peanut sauce*** 2 2/3 tablespoons soy sauce 2 2/3 tablespoons unseasoned rice vinegar 1/4 cup cold water 2 tablespoons sugar 1/4 teaspoon salt 1 1/2 teaspoons gingerroot, minced 1 teaspoon garlic, minced 1/4 cup roasted peanuts, ground 2 tablespoons peanut oil 2 tablespoons sesame oil 2 tablespoons hot chili oil, or to taste

ASIAN CHICKEN SALAD OVER RICE NOODLE CAKE

1 whole chicken breast, skinless, boneless 1 whole scallion, thickly sliced 2 quarter-size pieces fresh ginger, smashed 2 cups chicken broth ***DRESSING*** 1 tablespoon garlic, minced 1 tablespoon fresh ginger, minced 1/4 cup fresh lime juice 2 teaspoons Thai fish sauce, to taste 1 teaspoon minced seeded jalapeno chile, if desired 2 teaspoons sugar salt 2/3 cups vegetable oil ***SALAD*** 3 scallions, julienne 1 carrot, julienne 1 cup blanched snow peas, julienne 8 large basil leaves, chiffonade 8 large mint leaves, chiffonade 2 tablespoons minced fresh cilantro 8 ounces rice noodles oil for deep frying

ASIAN CHICKEN SLAW WITH PASTA

Salt, as needed 8 ounces Angel hair pasta or capellini 1/4 cup Vegetable oil 2 tablespoons Sesame oil 1 Garlic clove, minced 1/4 cup Rice or white wine vinegar 1 teaspoon Sugar 1/2 teaspoon Dried red pepper flakes 2 tablespoons Nuoc nam, bottled Vietnamese fish sauce, (optional) 3/4 lbs. Boneless smoked chicken or turkey breast, - (to 1 lb) 1/2 small head Napa or Chinese cabbage, cored 2 Carrots, peeled 1/2 cup Packed washed basil leaves

ASIAN COLESLAW

1 1/2 bags precut cabbage and carrot 2 bunches green onions, chopped 2 tablespoons slivered almonds 4 tablespoons sesame seeds 1 cup cocktail peanuts 3 packages chicken-flavored ramen noodles 1 cup canola oil 3/4 cups rice wine vinegar 3/4 cups sugar

ASIAN CREPINETTES

1 lb. Ground Lamb 4 tablespoons Fresh Asian or reg. Basil (finely chopped) 3 tablespoons Minced Fresh Coriander 1 tablespoon Finely chopped Ginger 2 teaspoons Finely chopped Garlic 1 teaspoon Salt 2 teaspoons Sichuan Peppercorns roasted and ground 2 teaspoons Coarse. chopped dried chiles 1 tablespoon Light soy sauce 1 tablespoon Dark soy sauce 2 tablespoons Rice wine or dry sherry 2 teaspoons Chinese sesame oil 1/2 lb. Caul fat or crepinette

ASIAN DUMPLING SOUP

1 can low-sodium chicken broth, (49 oz.) 3 tablespoons minced fresh ginger 2 cloves minced garlic 2 tablespoons seasoned rice vinegar 1 tablespoon soy sauce 1 lb. frozen potstickers or won tons 1/2 cup sliced green onion Asian (toasted) sesame oil, to taste

ASIAN FISH PACKETS

3/4 cups coconut milk, light 2 tablespoons fresh ginger root, minced 1 tablespoon sugar 1 tablespoon lime juice 1 teaspoon fish sauce, Asian 3/4 teaspoons salt 24 ounces sea bass fillets, or grouper (remove skin, one fillet per serving) 4 teaspoons mint leaves, minced

ASIAN GRAVLAX

4 stalks lemongrass 6 leaves kaffir lime 1 cup shallots 1/2 cup ginger, peeled 1/2 cup coriander seed, toasted and ground 1/2 cup star anise, toasted and ground 1/4 cup Szechwan peppercorns, toasted and ground 1/2 cup fennel seed, toasted and ground 1/2 cup white peppercorns, toasted and ground 2 cups kosher salt 2 cups sugar 1 side salmon, skin off

ASIAN GUACAMOLE

1 tablespoon Black or white sesame seed 1 lg Firm-ripe avacado 1 tablespoon Shredded pickled ginger 3 tablespoons Seasoned rice vinegar OR 3 tablespoons Cider vinegar,mixed with 1 teaspoon Sugar 1/2 teaspoon Wasabi powder or prepared horseradish

ASIAN HOT GRILL SAUCE FOR CHICKEN, BEEF OR PORK

2 tablespoons brown sugar 2 tablespoons red wine vinegar 1 cup ketchup 1/2 teaspoon Chinese hot mustard, up to 1 1 large garlic clove, minced 1 tablespoon soy sauce 1 teaspoon Asian chile paste with garlic, up to 3

ASIAN HOT-QUE GRILL SAUCE FOR CHICKEN, BEEF OR PORK

ASIAN HUMMUS AND GRILLED-VEGETABLE SANDWICHES

1 can garbanzos, (15 oz.) rinsed 1/2 cup prepared Asian peanut sauce 5 zucchini 1 red onion 2 tablespoons olive oil 4 pocket breads 1 firm-ripe tomato, thinly sliced 5 1/2 cups alfalfa sprouts, rinsed

ASIAN MAYONNAISE

1/4 cup mayonnaise 5 spice powder 1 pn fresh ginger, (optional) 1 scallion, thinly sliced 1 drop rice vinegar

ASIAN NOODLE SALAD

6 ounces Chinese style egg noodles 1/3 cup chopped green onions, about 3 2 tablespoons chopped fresh cilantro 2 tablespoons apple juice, frozen concentrate, thawed 1 tablespoon balsamic vinegar 1 tablespoon soy sauce, low sodium 2 teaspoons fresh ginger root, finely chopped 1/2 teaspoon sesame oil 1 clove garlic, finely chopped

ASIAN PEAR AND LYCHE STRUDEL

3 phyllo dough, sheets 1/4 cup butter, melted 1/3 cup coconut, toasted, - shredded 2 cups lyche, seeded, halved 1/4 cup walnut, roasted, chopped 1/4 cup raisins, soaked in plum wine 3 tablespoons ginger, candied 1 1/2 cups Asian pear, peeled, diced 1 teaspoon zest, lemon 1 tablespoon sugar 1 tablespoon juice, lime or 1 tablespoon juice, lemon 1 teaspoon five spice, powder 1 tablespoon wine, plum sugar, confectioner's

ASIAN PEAR-CABBAGE SALAD

1 cup Asian pear or ripe pear, cubed unpeeled 1 cup ripe fresh mango, peeled and cubed 2 cups green cabbage, very thinly sliced 1/4 cup unsalted pumpkin seed kernels, toasted 6 tablespoons white vinegar 2 tablespoons low-sodium soy sauce 4 teaspoons sugar 1/8 teaspoon garlic powder 1 ds salt

ASIAN PORTERHOUSE

2 lg Porterhouse steaks about 1-to-1 1/4-lb each Freshly ground black pepper

ASIAN POULTRY BURGER

8 ounces ground chicken or turkey 1 tablespoon soy sauce 1/2 teaspoon minced fresh ginger 1/2 teaspoon minced fresh garlic 1 tablespoon oriental sesame oil 2 tablespoons bread crumbs, (up to 4) 1 medium carrot, peeled 1 Kirby cucumber, peeled vegetable oil for frying 2 sesame seed hamburger buns halved and toasted

ASIAN RICE SALAD

2 cups leftover Asian rice pilaf 2 cloves garlic, minced (or 1 teaspoon bottled) 1/2 cup sliced water chestnuts coarsely chopped 1/4 cup thin carrot slices 1/4 cup thin celery slices 1 tablespoon roasted peanuts, coarsely chopped 3 tablespoons oil, (preferably peanut) 1 tablespoon rice or red, up to 3 wine vinegar 1/2 teaspoon sugar ***OPTIONAL*** 3 green onions, (white and green tops), sliced

ASIAN SALAD CHICKEN SOUP

2 cups chicken stock or veal or fish or vegetable stock 2 cups water 2 tablespoons soy sauce 4 cups mushrooms, wiped clean trimmed and thinly sliced 2 nickel-size slices fresh ginger 1/4 teaspoon dried red pepper flakes 2 tablespoons oriental sesame oil 2 tablespoons vegetable oil 2 tablespoons rice vinegar 3 cups bean sprouts 4 scallions, thinly sliced 1 bunch watercress, rinsed and stemmed salt and freshly ground black pepper 1 lb. skinless boneless chicken breasts diced into 2 inch cubes 2 tablespoons black sesame seed, optional or toasted white sesame seed

ASIAN SESAME NOODLES

1/2 lb. Asian egg noodles or spaghetti noodles 1/4 cup vegetable or peanut oil 2 tablespoons soy sauce 1 teaspoon sesame oil 2 cloves garlic, crushed 1 teaspoon red pepper 1/3 cup toasted sesame seeds

ASIAN SHRIMP & NOODLE SOUP

3/12/ 8 cups Water 4 package Ramen noodle soup 12 ounces Shrimp; frozen, cooked, Deveined 1 teaspoon Dark Oriental sesame oil 1/4 teaspoon Red pepper, crushed 1/2 cup Green onions, chopped 1/3 cup Carrots, shredded 4 Lime wedges

ASIAN SKILLET NOODLES WITH VEGETABLES

8 ounces fettuccine or spaghetti 1 teaspoon vegetable oil 1/4 cup dry sherry 1 1/2 teaspoons minced garlic 1 cup frozen mixed veggies, (e.g., cauliflower, red bell pepper and pearl onions) 1/2 cup frozen tiny peas 1 cup sliced fresh mushrooms 2 tablespoons mirin 1 teaspoon dark sesame oil 2 tablespoons soy sauce

ASIAN SLOW-ROASTED PORK

4 lbs. boneless pork shoulder, untied 3 to 4 T Asian grilling rub 2 tablespoons canola oil 2 cups sliced yellow onions 1/4 cup Asian grilling glaze 1 cup chicken stock 3 tablespoons mirin 4 teaspoons soy sauce 1 1/2 teaspoons toasted sesame oil 1 lb. asparagus, steamed 2 tablespoons black sesame seeds, toasted 6 cups cooked white rice

ASIAN SMOKED CHICKEN WALDORF SALAD

1/4 cup mayonnaise regular or low fat 2 tablespoons oriental sesame oil 2 tablespoons vegetable oil 1 large clov garlic, minced 1 piece ginger, (quarter size), minced 1/3 cup rice vinegar salt 1/2 teaspoon dried red pepper flakes 1 1/4 lbs. smoked chicken breast, (up to 1) or roasted chicken 2 granny smith apples, cored 2 cups red seedless grapes 1 head Boston lettuce, (medium size), washed and dried torn into pieces 1 small bunc fresh chives, snipped for garnish 1 cup walnuts, toasted and chopped

ASIAN SOBA SALAD

8 ounces soba (japanese buckwheat noodles) 1 tablespoon peanut oil 2 carrots, in match sticks 1/4 lb. snow peas, trimmed 1 cup bean sprouts 1 package enoki mushrooms, trimmed 1/2 lb. cooked shrimp or other shellfish 1/3 cup minced scallion w/ green 1/4 cup rice vinegar 1 tablespoon minced fresh gingerroot 2 tablespoons soy sauce 4 tablespoons peanut oil 2 tablespoons oriental sesame oil 2 teaspoons minced garlic 1 teaspoon honey 1 tablespoon minced fresh cilantro

ASIAN STYLE TURKEY SALAD

2 cups Leftover roast turkey 1 tablespoon Light soy sauce 1 tablespoon Dry sherry or Mirin 1 tablespoon Vegetable oil 1 tablespoon Oriental sesame oil 1 piece Fresh ginger, quarter size, minced 2 Green onions, thinly sliced Salt, to taste Freshly-ground black pepper, to taste 1 head Belgian endive, separated into spears 1/4 cup Finely-diced red bell pepper 2 tablespoons Chopped cilantro or peanuts

ASIAN TURKEY AND RED ONION SALSA

1/4 cup lemon juice 1 tablespoon grated lemon rind 2 tablespoons red wine vinegar 2 tablespoons soy sauce, low sodium 1 tablespoon canola oil 1 clove garbanzo beans, finely chopped 1 1/2 lbs. turkey tenderloin red onion salsa 1 1/2 cups red onion, finely chopped/2 med 3/4 cups tomato, finely chopped/1 med 1/4 cup chopped green onions, 2-3 med 1/4 cup lemon juice 2 tablespoons chopped fresh cilantro 2 tablespoons balsamic vinegar 1 tablespoon canola oil 1 teaspoon soy sauce, low sodium 1/4 teaspoon cayenne 4 cloves garlic, finely chopped

ASIAN-STYLE TILAPIA WITH BABY CORN RELISH

1 1/2 lbs. Tilapia fillets, about 1/2" thick 1 1/3 lbs. Regular broccoli OR 1 lb. Broccoli rabe (rapini) 8 Green onions (white part only), sliced 1 cn Baby corn, drained (15oz)

ASPARAGUS AND MUSHROOMS WITH BLACK BEAN SAUCE

1 lb. Asparagus, stiff ends Peeled 1/4 lb. Brown button mushrooms (or Mixed mushrooms) 2 Garlic cloves 1 tablespoon Fermented black soybeans 1 1/2 tablespoons Rice vinegar 1 tablespoon Tamari (or soy sauce) 1 teaspoon Potato starch (or Cornstarch) 1 teaspoon Brown sugar 1 tablespoon Sake or other rice wine

ASPARAGUS WITH BEEF AND BLACK BEANS

1 1/2 lbs. asparagus, cleaned 1/2 lb. beef flank steak, sliced thin across the grain 3 tablespoons soy sauce, light 1/2 teaspoon fresh ginger root, grated 2 tablespoons Chinese rice wine, or dry sherry 1 tablespoon cornstarch 3 tablespoons peanut oil 2 cloves garlic, sliced thin 1 tablespoon dow see -, (see * note), rinsed, drained 1/4 cup chicken stock, fresh or canned 1 pn sugar 1 pn salt, to taste

BAK KU TEH (PORK RIB TEA SOUP)

1 lb. Pork back ribs, chopped into 2-inch lengths 1 lg Clove garlic, crushed 6 cups Water 1 Stick cinnamon 3 Whole star anise 1 teaspoon Whole white peppercorns 1 1/2 teaspoons Sugar 3 teaspoons Salt 3 tablespoons Dark soy sauce, or to taste

BANANA COCONUT CAKE

***CAKE*** 7 ounces unsalted butter 1 1/2 cups granulated white sugar 3 large eggs 1/2 cup buttermilk 1 1/3 cups mashed ripe banana 1 1/3 cups sifted cake flour 1 teaspoon baking powder 3/4 teaspoons salt 3/4 teaspoons baking soda 1/2 cup finely-chopped pecans ***COCONUT CUSTARD*** 1 can unsweetened coconut milk -, (13.5 oz) (available in Asian markets) 1 cup milk 2/3 cups white sugar 5 egg yolks 1/3 cup cornstarch ***ASSEMBLY*** 3 bananas, sliced 1/4 cup lemon juice 2 tablespoons white sugar 1 cup unsweetened coconut flakes, toasted golden-brown

BANGKOK BIRDS

2 chickens 1/4 cup chopped garlic 1/2 cup thinly sliced green onions 2 tablespoons chopped fresh ginger 1 teaspoon ground coriander 1 teaspoon coarse-ground pepper 1/4 cup Asian fish sauce or soy sauce Thai chili sauce (recipe follows)

BARBECUED BEEF SHORT RIBS WITH GINGER TERIYAKI SAUCE

***Marinade*** 3/4 cups mirin or white wine 3/4 cups Japanese soy sauce 6 tablespoons Japanese miso 1/4 cup white vinegar 1/4 cup sugar 2 teaspoons Asian sesame oil ***Ginger Teriyaki Sauce*** 3/4 cups mirin or white wine 3/4 cups Japanese soy sauce 1/2 cup sake 1/2 cup sugar 2 tablespoons fresh ginger, grated

BARBECUED SHRIMP PASTE ON SUGAR CANE (CHAO TOM)

1 tablespoon Roasted rice powder Scallion oil Crisp-fried shallots 1 tablespoon Roasted peanuts, ground 1 lb. Raw shrimp in the shell 1 tablespoon Salt 6 Garlic cloves, crushed 6 Shallots, crushed 2 ounces rock sugar, crushed to a powder, or 1 tablespoon Granulated sugar 4 ounces pork fat 4 teaspoons Nuoc mam Freshly ground black pepper Peanut Sauce Vegetable Platter 8 ounces 6 1/2-inch rice paper rounds (banh trang) 12 Piece fresh sugar cane, or 12 ounces Sugar cane packed in light syrup, drained 12 8-1/2 inch bamboo skewers soaked in water for 30 minutes Vegetable oil, for shaping shrimp paste 8 ounces extra-thin rice vermicelli

BARBEQUE PORK TENDERLOIN - ASIAN STYLE

1 lb. pork tenderloin 1 teaspoon dark soy sauce 2 tablespoons honey 1 tablespoon sherry 3 tablespoons light soy sauce 1 clove garlic, mashed 2 tablespoons hoisin sauce 1 tablespoon sugar 2 tablespoons catsup

BARBEQUED HAM

1 cured ham, about 7 pounds 2 ounces JD sour mash whiskey 1 tablespoon cinnamon 2 tablespoons brown sugar 1 teaspoon dry mustard 1/2 teaspoon molasses 1 tablespoon ginger 2/3 cups wine vinegar 1/2 teaspoon cloves, ground pineapple juice

BARBEQUED PORK RIBS WITH CURRANT GLAZE

3 lbs. pork loin back ribs or 1 1/2 lbs. spareribs 1 thin orange slices, garnish ***DRY RUB*** 1 teaspoon ground ginger 1 teaspoon salt 1 teaspoon ground coriander 1/2 teaspoon paprika 1/4 teaspoon pepper ***GLAZE*** 1/2 cup red currant jelly 1 tablespoon Dijon mustard 3 tablespoons orange juice 1 tablespoon lemon juice

BEAN BUNDLES

See below

BEEF AND GREEN BEAN STIR-FRY

1 lb. green beans, trimmed and left whole 1 14 oz flank steak, cut in thin strips 1 tablespoon grated fresh ginger 1 clove garlic, minced 2 teaspoons oil 1/2 cup reduced sodium beef broth 1/4 cup creamy peanut butter 3 tablespoons red-wine vinegar 3 tablespoons light soy sauce 2 teaspoons dark Asian sesame oil 1 tablespoon chopped peanuts

BEEF AND PUMPKIN CURRY

1 1/2 lbs. lean beef, cubed 1 lb. pumpkin, canned or fresh 2 large onions, chopped fine 5 large garlic cloves, chopped fine 2 teaspoons ginger root, chopped fine 1 teaspoon turmeric 1 teaspoon red chili peppers, ground 8 tablespoons light sesame oil 1 cup water or dry white wine 1 1/2 teaspoons salt to taste

BEEF MEATBALLS

1 lb. lean ground beef 1 tablespoon dark soy sauce 1 tablespoon Chinese rice wine or dry sherry 1/4 teaspoon freshly grated ginger 1 teaspoon sugar 2 green onions, chopped 1 egg, beaten 1 tablespoon cornstarch 1 teaspoon sesame oil 2 garlic cloves, crushed 1 teaspoon soybean condiment, (mein see), see * note 2 teaspoons finely grated orange peel 1/4 teaspoon msg, optional 1 bunch spinach or mustard greens, for garnish

BEEF WITH BROCCOLI

1 cup beef, sliced thin salt 2 tablespoons soy sauce 1 tablespoon wine 1/2 bunch broccoli, shredded in 3" or 1/2 lb. broccoli, shredded in 3" 2 tablespoons sugar 3 tablespoons oil 1/2 cup water

BEEF WITH CELERY AND MUSHROOMS

1/4 lb. round steak, sliced 2 tablespoons soy sauce 1 tablespoon wine salt 1 small onion, sliced 3 celery stalks, sliced 1 cup fresh mushrooms, sliced 3 tablespoons water 3 tablespoons oil

BEEF WITH GREEN PEPPERS

1/2 lb. round steak, sliced thinly 1 tablespoon soy sauce 1 tablespoon wine salt 2 green peppers, coarsely chop 2 tablespoons oil 1 tablespoon corn starch, dissolved in 1/3 cup water 4 tablespoons water

BEEF WITH TOMATO AND GREEN PEPPERS

1 lb. round steak 2 tablespoons soy sauce 1 tablespoon wine salt 1 onion, sliced thinly 1 garlic clove, minced 3 tablespoons oil 4 tomatoes, cut in wedges hot house tomatoes are, used, add 2 tablespoons along with tomatoes, at cooking time) 1 green pepper, coarsely sliced 2 tablespoons sugar 1 1/2 tablespoons corn starch, dissolved in 1/2 cup water

CAMPING THAI TURKEY SAUSAGE

1 lb. ground turkey 1/4 lb. green beans, minced 8 green onions, minced 1 stalk fresh lemon grass, minced 3 tablespoons minced fresh cilantro 3 teaspoons fresh serrano chilies, minced 2 tablespoons Asian fish sauce 1 large egg 2 tablespoons cornstarch 1/4 teaspoon sugar 2 tablespoons olive oil

CANTONESE BARBECUE PORK

3 To 3 1/2 lb pork butt, shoulder or tenderloin 4 tablespoons Soy sauce 5 tablespoons Sugar 3 tablespoons Honey 2 tablespoons Hoisin sauce 1 tablespoon Grated fresh ginger 1 tablespoon Shao Hsing rice wine or dry sherry 1 1/2 teaspoons Salt Mustard Dip (recipe follows) 3 tablespoons Toasted sesame seeds

CANTONESE CHICKEN SALAD WITH CASHEWS

2 cups Peanut or vegetable oil 2 ounces Rice stick noodles 1 tablespoon Dry spicy mustard 1 1/2 tablespoons Water 1 pn Sugar 1 pn Salt 1 Roast Chicken Deli (Cantonese-style) left whole 4 tablespoons Roast chicken juices 2 teaspoons Soy sauce 1 tablespoon Vinegar 1 teaspoon Asian sesame oil 4 Green onions mostly white section, cut into 2" long fine shreds 1 bn Fresh coriander leaves 2 tablespoons Toasted sesame seeds 6 cups Shredded iceberg lettuce =OR=- Romaine lettuce 1 cup Roasted cashews

CARIBBEAN PASTA WITH SHRIMP

1 1/2 lbs. raw medium shrimp 4 cloves garlic, finely minced 1/4 cup minced shallots 1 tablespoon finely minced ginger 3 tablespoons flavorless cooking oil 8 ounces your favorite pasta 1/2 cup cilantro sprigs ***--SAUCE*** 1 green bell pepper, seeded and chopped 1 1/2 cups seeded, chopped ripe tomatos 2 teaspoons curry powder 1/2 teaspoon allspice berries, finely crushed 1/2 cup chicken stock 1/4 cup grand marnier 2 tablespoons thin soy sauce 1 tablespoon light brown sugar 2 teaspoons corn starch 1 teaspoon caribbean or asian chile sauce

CAULIFLOWER WITH GROUND BEEF

1 cup ground beef, (1/2 lb) 1/2 onion, minced 1/2 medium cauliflower head, or 1 small cauliflower head salt 1 tablespoon soy sauce 3/4 cups water 3 tablespoons oil 1 1/2 tablespoons corn starch, dissolved in 1/2 cup water

CHA GIO

2 tablespoons tree ear mushrooms 1 cup Soaked, roughly chopped bean thread noodles 1 lb. Ground pork 1/2 lb. Chopped shrimp or crabmeat 1 tablespoon fish sauce 1 teaspoon Each salt & pepper(white) 2 Garlic cloves, chopped 1/4 cup Each chopped red onion & chives 8 Rounds Rice paper Beer Mint, basil & coriander leaves Lettuce leaves Cucumber slices

CHICKEN ADOBO IN COCONUT MILK

2 tablespoons garlic, minced 1 onion, chopped 2 tablespoons olive oil 1 whole chicken, cut up 3 cups coconut milk, divided 1 teaspoon ground black pepper 1/4 teaspoon salt 1/4 teaspoon fresh ginger, grated 3 teaspoons vinegar 1 small piec chili

CHINESE MAPO TOFU

2 tablespoons Oil, for sauteing 1 tablespoon Black Bean Garlic Sauce (see notes) 1 teaspoon Red Chili Paste with Garlic 1/4 lb. Ground pork 1 package Fresh tofu (any firmness) cut into cubes 1/4 cup Chopped green onions Salt, to taste

CHINESE NOODLES WITH SHIITAKES

1/2 lb. shiitake mushrooms, sliced 1/2 cup chopped onion 1 tablespoon minced fresh ginger 2 cups fat-skimmed chicken broth 2 cups water 1 lb. fresh Chinese, Shanghai-style, or udon noodles 1/2 lb. Chinese pea pods 1/3 cup prepared oyster sauce 2 teaspoons Asian (toasted) sesame oil.

CHINESE: SHRIMP IN CHINESE LOBSTER SAUCE

--INGREDIENTS:--- 1 lb. Jumbo shrimp (21-25 per pound) 1 tablespoon Fermented black beans 2 Garlic cloves, minced 1 Quarter-sized slice fresh ginger, peeled, minced 1 tablespoon Shao Hsing rice wine, or dry sherry 2 tablespoons Peanut or corn oil 1/2 teaspoon Salt 6 ounces Ground pork butt 1 sm Onion, cut into 1-inch cubes 1 Bell pepper, cut into 1-inch cubes 1/2 teaspoon Sugar Big pinch white pepper 1/2 tablespoon Light soy sauce 3/4 cups Chicken stock 2 teaspoons Cornstarch, blended with I tablespoon water 1 lg Egg, lightly beaten 1 Green onion, chopped 1 teaspoon Asian sesame oil

CRISPY ROAST PORK

2 1/2 lbs. side of pork, lean (with the skin on) 1 teaspoon salt, or to taste 3 green onions, for garnish *** marinade *** 1 tablespoon mein see, see * note 1 tablespoon soy sauce, dark 1/4 teaspoon salt 1 teaspoon sugar 1 garlic clove, crushed 1 teaspoon ginger root, fresh grated

DRUNKEN SPARERIBS

4 lbs. spareribs 1/4 cup brown sugar 1/4 cup bourbon 1 tablespoon Dijon mustard 1/4 cup soy sauce

EGG ROLLS

1 lbpackage egg roll skins egg beaten enough oil to deep fry 1 cup diced roast pork 1/2 cup cooked and diced shrimp 1/4 cup water chestnuts 1/4 cup shredded bamboo shoots canned 2 cups chopped bean sprouts fresh 2 green onion, finely chopped 4 fresh mushroom chopped 1/2 teaspoon sugar 2 tablespoons soy sauce 1 tablespoon sesame oil salt and pepper to taste

GROUND BEEF WITH ZUCCHINI AND TOMATO

1/4 lb. ground beef 1/2 medium onion, sliced or minced 2 tablespoons soy sauce salt 2 small zucchini, peeled and sliced 2 tomatoes, cut into wedges 1/2 cup water 1 teaspoon sugar 3 tablespoons oil 1 1/2 tablespoons corn starch, dissolved in 1/3 cup water

HERB-POACHED SEAFOOD

1/2 cup chopped fresh basil leaves 2 tablespoons chopped fresh cilantro 2 tablespoons chopped parsley 2 tablespoons minced shallots 1 teaspoon minced garlic 3/4 lbs. boned rockfish, cut chunks 3/4 lbs. large scallops, halved 18 shrimp, peeled and deveined 6 cups herb broth, see recipe or chicken broth 24 clams or mussels in shells, scrubbed 3 lobster tails, split in half or 12 shrimp

INDIAN FRYING PAN POTATO SOUFFLE

1 large onion, chopped (1/2 lb.) 2 tablespoons minced fresh hot green chilies* 4 large garlic cloves, minced or pressed 3 tablespoons minced fresh ginger 1/2 teaspoon ground turmeric 1/4 cup salad oil 6 medium thin-skinned potatoes, (about 2 1/4 lb. total) 4 large eggs, separated, up to 6 1/4 cup coarsely chopped fresh cilantro, (coriander) salt

INDONESIAN SOTO AYAM (CHICKEN SOUP)

1/3 cup peeled garlic cloves 1 cup sliced shallots 1/4 cup salted, roasted macadamia nuts 6 thin slices fresh galangal or ginger 1 teaspoon ground turmeric 1 tablespoon salad oil 10 1/2 quarts fat-skimmed chicken broth 3 strips lemon peel, yellow part 5 1/2 lbs. boned chicken breasts, rinsed 6 ounces dried bean thread noodles (saifun) Salt and pepper 3 cups finely shredded cabbage 3 cups bean sprouts, rinsed and drained 1 cup thinly sliced green onions, including tops 1 cup diced Roma tomatoes 1 cup chopped fresh cilantro 4 hard-cooked large eggs, wedges 2 cups potato chips or shrimp chips, optional 1/2 cup fried shallots, recipe follows Lime wedges Chili sambal, Asian red chili paste, or minced fresh hot chilies

INDONESIAN SPICED COCONUT CHICKEN

8 large chicken thighs or 4 chicken breasts 1 large onion, sliced 2 tablespoons lemon juice 1/4 cup oil 1/2 lb. mushrooms, sliced 4 macadamia nuts, ground 2 cloves garlic, minced 1 teaspoon coriander 1 teaspoon nutmeg 3/4 teaspoons pepper 1/2 teaspoon salt 1/4 cup soy sauce 1 1/2 cups canned cream of coconut, (unsweetened) 1/3 cup half and half 2 bay leaves

KUNG PAO SHRIMP

1 1/2 tablespoons chile garlic sauce, see * Note 1 1/2 tablespoons oyster sauce 1 teaspoon rice vinegar 2 tablespoons oil 3 cloves garlic, minced 1/3 cup roasted cashews 6 dried chile peppers - (to 8) 1/2 red bell pepper, chopped 1/2 green bell pepper, chopped 1 white onion, diced 1/2 lb. peeled medium shrimp, deveined 1/2 teaspoon freshly-ground white pepper 2 green onions, minced

LEMON BEEF ORIENTAL

1 lb. sirloin steak, cut in 2-inch pieces 3 tablespoons vegetable oil 1 teaspoon salt 2 teaspoons grated lemon peel 2/3 cups beef broth 1 lb. fresh snow peas, (Chinese pea, pods) 1/2 cup sliced fresh mushrooms 1/4 cup fresh lemon juice 1 tablespoon cornstarch 1/8 teaspoon ground ginger

LEMONGRASS PORK STIR-FRY

4 lemongrass stalks 10 tablespoons water 6 garlic cloves, chopped 4 tablespoons chopped fresh cilantro 1/2 teaspoon freshly ground pepper 3 lbs. pork loin, cut into bite-sized cubes Juice of 1 lemon 2 tablespoons Asian fish sauce 2 teaspoons firmly packed brown sugar 4 tablespoons corn or peanut oil 6 thinly sliced shallots 4 thinly sliced green onions Steamed rice for serving

LIGHTER CHICKEN WALDORF SALAD

3/4 lbs. roasted chicken breast, (2 boneless, skinless halves) 1 medium granny smith apples, cored and diced in 1/2-inch pieces 1 rib celery, finely minced 1 ripe mango, peeled and diced 2 tablespoons minced, candied ginger * 1/3 cup light mayonnaise 1/3 cup nonfat sour cream 2 tablespoons lime juice 2 tablespoons mango chutney 1 teaspoon grainy mustard 3 tablespoons coarsely chopped walnuts 2 tablespoons minced fresh mint

MANGOES WITH STICKY RICE MONGOLIAN CHICKEN

6 chicken thighs, boned and skinned 1 tablespoon hoisin sauce 1 tablespoon oyster sauce 1 tablespoon dark sesame oil 1 tablespoon Chinese rice wine or dry sherry 4 garlic cloves, finely minced 1/2 cup hazelnuts 14 medium button mushrooms 6 whole green onions 12 small dried red chiles 1/4 cup cooking oil === wok sauce === 1 teaspoon minced tangerine zest 1/3 cup freshly-squeezed tangerine juice 1/4 cup Chinese rice wine or dry sherry 2 tablespoons oyster sauce 1 tablespoon hoisin sauce 1 tablespoon dark sesame oil 1 tablespoon red wine vinegar 1 tablespoon cornstarch

Chapter 2

N-Z

OPO SQUASH SOUP

1 opo squash - (abt 1 3/4 lbs), see * Note 1 cup water 1 tablespoon butter 1 clove garlic, minced 1/2 cup minced onion 1 cup vegetable or nonfat chicken broth 1 teaspoon vinegar 1/2 teaspoon salt 3 tablespoons low-fat sour cream

ORIENTAL BEEF SHORT RIB BARBECUE

4 lbs. beef short ribs, trimmed excess fat and cut crosswise no more than 3/8 to 1/2" thick 2/3 cups thinly sliced green onions 1/2 cup soy sauce 1/2 cup water 1/4 cup oriental dark roasted sesame oil 2 1/2 tablespoons packed brown sugar 1 1/2 tablespoons toasted sesame seeds crushed 1 tablespoon minced garlic 1 tablespoon grated fresh ginger root 1/2 teaspoon ground red pepper 1/8 teaspoon Szechuan peppercorns, freshly ground fresh red chili peppers green onions radish roses

ORIENTAL MARINATED STRIPS

1/2 cup fresh orange juice 1/4 cup soy sauce 2 tablespoons very dry sherry 2 cloves garlic, minced 2 ds ground ginger 2 boneless, (10 oz) strip sirloins

OVEN-ROASTED CHILEAN SEABASS

5 1/2 lbs. Chilean seabass, cut in pieces 1 tablespoon salted fermented black beans 1 tablespoon minced fresh ginger 1/4 cup rice vinegar 2 tablespoons butter or salad oil 1/4 cup slivered shallots or red onion 2 ruby grapefruit 1 lb. mustard greens, rinsed and drained 2 tablespoons soy sauce

PAD THAI

4 ounces dried rice noodles (rice sticks or mai fun) 2 tablespoons catsup 5 1/2 tablespoons sugar 2 teaspoons hot chili flakes Salt 2 teaspoons salad oil 2 cloves garlic, minced 1 boned, skinned chicken breast, sliced 1/3 lb. shrimp, peeled and deveined 2 large eggs, beaten 3 green onions, sliced 3 cups bean sprouts, rinsed 2 tablespoons finely chopped unsalted roasted peanuts Cilantro sprigs 1 cup finely shredded cabbage 1/2 cup shredded carrot Lime wedges

RICE BOWL WITH SAUCED BEEF

1/4 cup prepared Asian peanut sauce 4 cups precooked dried white rice 1 cup shredded carrots 3/4 lbs. thinly sliced cooked tender beef 6 tablespoons prepared Asian peanut sauce 1/2 cup thinly sliced green onions

RICE PAPER ROLLS WITH PEANUT SAUCE

1/2 cup coconut milk 1/2 cup peanut butter 1 green onion, including tender green portion, minced 1 piece lemongrass stalk, 3 inches long, minced 2 garlic cloves, minced Juice of 1/2 lime 1 tablespoon soy sauce 1 teaspoon curry powder 1 teaspoon ground coriander 1/2 teaspoon ground cumin 1 teaspoon chili paste, or to taste 1/2 cup coconut milk 1/2 cup peanut butter 1 green onion, including tender green portion, minced 1 piece lemongrass stalk, 3 inches long, minced 2 garlic cloves, minced Juice of 1/2 lime 1 tablespoon soy sauce 1 teaspoon curry powder 1 teaspoon ground coriander 1/2 teaspoon ground cumin 1 teaspoon chili paste, or to taste For the rolls: 1/2 lb. dried rice stick noodles 3 tablespoons peanut oil 1 garlic clove, minced 1/2 teaspoon Asian sesame oil 1/2 lb. Chinese broccoli, trimmed and coarsely chopped 1 carrot, peeled and coarsely grated 1/2 cup bean sprouts 24 rice paper rounds, each 6 inches in diameter Fresh mint and fresh cilantro leaves Butter lettuce leaves

SALMON IN PESTO SAUCE

3 tablespoons Lemon juice 3 tablespoons Rice vinegar 3 tablespoons Light soy sauce 2 tablespoons Sugar 1/2 teaspoon Salt 1/2 teaspoon Crushed Sichuan peppercorns 1/4 teaspoon Freshly ground black popper 1 tablespoon Dry Sherry 1 tablespoon Sesame oil 2 tablespoons Minced fresh ginger root 2 tablespoons Peanut oil 1 lb. Salmon fillet, in I or 2 pieces 1 tablespoon Cornstarch 2 Cloves garlic, peeled and minced 2 tablespoons Minced scallions 1 tablespoon Minced cilantro

SAMBAL DABO LILANG

1 medium onion, cut into thin strips 1 small ripe tomato, cut into small cubes 5 fresh basil, chopped fine 1 small fresh hot red chili, stemmed, seeded, and chopped 1 small fresh hot green chili, stemmed, seeded, and chopped 60 fresh lime juice 1 lime rind, chopped into tiny pieces

SAMOOSA (SMALL SAVORY PASTRIES)

pastry 1 1/2 cups all-purpose flour 3/4 teaspoons salt 1 tablespoon oil or ghee, (clarified butter) 1/2 cup warm water filling 1 tablespoon oil or ghee 1 clove garlic, finely chopped 1 teaspoon fresh ginger root, finely chopped 2 medium onions, finely chopped 2 teaspoons curry powder 1/2 teaspoon salt 1 tablespoon vinegar or lemon juice 8 ounces steak or lamb, minced 1/2 cup hot water 1 teaspoon garam masala 2 tablespoons fresh mint or coriander leaves, chopped oil for frying

SMOKED CHICKEN SALAD

1/2 teaspoon salt 1/4 teaspoon Szechwan peppercorns crushed* 1/8 teaspoon granulated sugar 1/8 teaspoon ground ginger 10 ounces skinless boneless chicken thighs 1 medium scallion, quartered 3 slices pared fresh ginger root 20 garlic, crushed 1/2 cup uncooked, regular long-grain rice 2 tablespoons firmly packed light or dark brown sugar 1 tablespoon plus 1 1/2 tsp. lapsang souchong tea leaves* 1/2 cinnamon stick 3 " x 12" strips orange zest** 4 cups torn lettuce leaves 1 1/2 cups drained, canned, sliced water chestnuts 3 tablespoons low-sodium chicken broth 2 tablespoons fresh lemon juice 1 tablespoon peanut oil 1 medium papaya, pared, seeded and diced

SUMMER KIMCHI

6 cups water 3 1/2 ounces Korean salted shrimp 1/4 brown onion, chopped 1 piece ginger root - (1/2" long), chopped 1/2 cup hot Korean ground red pepper 1/2 teaspoon superfine sugar 1/2 small daikon 1 head nappa cabbage 1 Asian pear 1 bunch green onions 1/2 bunch Asian watercress (minari)

SWEET AND SOUR HALIBUT

1/4 cup honey 1/2 teaspoon dry mustard 2 tablespoons reduced-sodium soy sauce 1/2 teaspoon crushed red pepper flakes 2 tablespoons fresh lemon juice 1/2 teaspoon freshly ground black pepper 1 tablespoon Chinese sesame oil 2 garlic cloves, minced 6 (8-ounce) halibut steaks 1 teaspoon ground ginger

SWEET AND SOUR MARINADE

1/2 cup low-sodium chicken broth 4 teaspoons dark molasses 3 tablespoons rice wine vinegar 12 medium garlic cloves, minced 1 teaspoon Chinese sesame oil 2 tablespoons reduced-sodium soy sauce 1/4 teaspoon crushed red pepper flakes

SZECHWAN SPICED BEEF STEW

1 tablespoon ginger root, minced 1/4 cup scallions, chopped 2 lbs. stew meat 1/4 inch chunks 6 tablespoons oil 1 tablespoon garlic, minced (include green part) 3 cups water --sauce--- 5 teaspoons Szechwan chile bean sauce 4 tablespoons pale dry sherry 1/2 tablespoon peppercorns, crushed 4 whole star anise 2 1/2 tablespoons Szechwan sweet bean sauce 4 tablespoons black soy sauce 2 teaspoons sugar

THAI ICED TEA

4 cups water 1/2 cup Thai tea mix, available at Asian markets 1 cup sugar - (to 1 1/2 cups) Half-and-half, to taste

TUNA BURGERS WITH GINGER AND SOY

1 1/2 lbs. fresh tuna steak 2 cloves garlic, chopped 1 piece fresh ginger root - (abt 2"), minced or grated 3 tablespoons tamari dark soy sauce 2 scallions, chopped 1/2 small red bell pepper, finely chopped 2 teaspoons sesame oil 2 teaspoons grill seasoning blend = (or 1 tspn black pepper and 1/2 tspn coarse salt) 1 tablespoon light-in-color oil = (such as canola, safflower or peanut oil) 1/2 lb. shiitake mushrooms, coarsely chopped Coarse salt, to taste 4 sesame kaiser rolls, split 1 jar mango chutney - (8 oz) 4 red-leaf lettuce leaves 1 jar wasabi mustard - (8 oz) = (Stonewall Kitchen brand recommended - Asian sweet-hot mustard, available on the condiment aisle as well as in Asian foods section of larger markets, may be substituted === OPTIONAL === Exotic root vegetable chips, to pass at table = (Terra brand recommended) Pickled ginger, plate garnish

TUNA CASSEROLE

1 can cream of mushroom soup - (10 3/4 oz) 3/4 cup milk 1/2 cup mayonnaise 2 cans solid white tuna in water - (7 oz ea), drained 10 ounces frozen peas, thawed 6 celery stalks, thinly sliced 2 hard-boiled eggs, halved lengthwise, and sliced 1/2 cup sliced ripe olives, drained Butter, for greasing 1/2 cup crushed potato chips 2 tablespoons butter, melted 1/3 cup shredded Cheddar cheese or grated parmesan 2 tablespoons chopped parsley

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