Steak Teriyaki

Posted on 08. Thu, 2011 by admin2 in GF-Adaptable, Japanese, Meat

Simple 3-ingredient teriyaki sauce.

Classic Indonesian Fried Rice

Posted on 07. Thu, 2011 by grace in Fast Asian Recipe, Indonesia, Meat, Rice/Noodles, Seafood

By Wendy Hutton, Southeast Asia’s Best Recipes

Fried rice is a common breakfast throughout Indonesia. It is often very simple—cooked rice tossed with a seasoning paste of chili and a dash of sweet soy sauce—or can be more substantial, like this recipe, which adds beef instead of the pork often used in non-Muslim parts of Southeast Asia.

Japanese Beef Curry from Scratch

Posted on 06. Tue, 2011 by grace in East Asian, Japanese, Meat

By Harris Salat, The Japanese Food Report and The Japanese Grill

This beef curry is much more flavorful and appealing than curries made from prepackaged mixes. It freezes well, so make a big batch. A scale with metric measurements is needed for this recipe.

Caramelized Soy and Lemongrass Spareribs

Posted on 05. Tue, 2011 by grace in Asian Barbecue, Meat, Vietnamese

By Alex Skaria, The Asian Barbecue Book: From Teriyaki to Tandoori.

This Vietnamese-inspired recipe combines sweet and salty flavors with lemongrass. The carmelized sugar gives the ribs a nice crust. This marinade is well suited to both smoking and grilling. Serve these ribs with Chinese Coleslaw and Curried Potato Wedges or jasmine rice.

Beef Hor Fun Rice Noodles

Posted on 05. Mon, 2011 by grace in Meat, Rice/Noodles, Singaporean

By Terry Tan and Christopher Tan, Singapore Cooking

This is a hearty and filling dish. Chris likes to mix the leftover noodles with a beaten egg and fry them slowly until crusty in a non-stick pan for breakfast.

Soy-Braised Chicken

Posted on 04. Tue, 2011 by grace in Meat, Poultry, Singaporean

By Terry Tan and Christopher Tan, Singapore Cooking

This delicious dish is Cantonese in origin. Leftover sauce can be used to braise another chicken, or in fact any meat.

Lamb Kebabs

Posted on 03. Thu, 2011 by grace in Indian, Meat

For these kebabs, small chunks of lamb are skewered on bamboo sticks and baked in an oven. When the weather is pleasant, you can cook these lamb kebabs on an outdoor grill. In this recipe, I use boneless leg of lamb, but if you prefer goat meat, which is more common in India, you may use that instead.

Barbecued Lemongrass Beef

Posted on 03. Sun, 2011 by grace in Meat, Rice/Noodles, Vietnamese

By Periplus Editors, Vietnamese Cooking Made Easy: Simple, Flavorful and Quick Meals

Pork with Kimchi and Tofu

Posted on 03. Mon, 2011 by grace in Korean, Meat

By Soon Young Chung, Korean Cooking Made Easy: Simple Meals in Minutes

Hanoi Beef Noodle Soup (Pho Bo)

Posted on 03. Tue, 2011 by grace in Meat, Rice/Noodles, Soup, Vietnamese

By Periplus Editors, Vietnamese Cooking Made Easy: Simple, Flavorful and Quick Meals

This may well be considered Vietnam’s national dish. The Vietnamese eat it at any time of the day, but it is especially popular as a breakfast food. What makes this soup so convenient is that you can cook it ahead of time, storing the stock in one container and the remaining ingredients in another.