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.

Crunchy Burmese Cabbage Salad (Gawbi lethoke)

Posted on 07. Tue, 2011 by grace in Burmese, Healthy Asian, Salad, SE Asian

By Wendy Hutton, Southeast Asia’s Best Recipes, From Bangkok to Bali

The Burmese have perfected the art of making salads, first choosing the vegetables, then adding extra ingredients for saltiness, texture, fragrance and acidity. In this simple yet really tasty recipe, shredded cabbage is mixed with onion, dried shrimp and lime juice, together with crisp-fried shallots or, even better, Burmese Crispy Dried Shrimp Sprinkle.

Vietnamese Honey-Glazed Chicken

Posted on 07. Thu, 2011 by grace in Poultry, SE Asian, Vietnamese

By Wendy Hutton, Southeast Asia’s Best Recipes

To make this sophisticated Vietnamese recipe, chicken—first marinated with black pepper, sugar, salt and sesame oil—is brushed during cooking with a piquant glaze. This is a good recipe if you’re entertaining, not just because it’s sure to be enthusiastically received, but because the chicken can be marinated and the Honey Glaze prepared several hours in advance.

Spring Rolls (Lumpiang Shanghai)

Posted on 07. Sun, 2011 by grace in Appetizers/Dim Sum, Filipino

By Miki Garcia, Filipino Cookbook: 85 Homestyle Recipes to Delight Your Family and Friends

Spring rolls are a great finger food that everybody loves. This version, Lumpiang Shanghai, refers to a spring roll stuffed with ground pork and then fried, but ground chicken, shrimp or crab can also be used.

Tropical Tiramisu

Posted on 07. Fri, 2011 by grace in Asian Snacks, Sweets

By Periplus Editors, Quick & Easy Asian Tapas and Noodles

Sago, derived from a variety of palm trees, often forms the basis for many desserts in Asia. Here it contributes to a playful departure from the traditional tiramisu—where tropical fruits, instead of the expected chocolate and espresso, give oomph to a creamy mascarpone base.

Thai Barbecued Chicken

Posted on 07. Thu, 2011 by grace in Asian Barbecue, Poultry, SE Asian, Thai

By Wendy Hutton, Southeast Asia’s Best Recipes

This grilled chicken is marinated in the Thai trinity of garlic, black pepper and coriander root. For authentic Thai flavor, cook it over charcoal and serve with sweet Thai chili sauce.

Steamed Scallops with Black Bean Dressing

Posted on 06. Wed, 2011 by grace in Appetizers/Dim Sum, Chinese, Fast Asian Recipe, Seafood

By Periplus Editors, Quick & Easy Asian Tapas and Noodles

Fresh scallops are a delicate treat and require quick cooking and unfussy embellishments in order to shine. A hint of salty black beans, some sweetish rice wine, a few Asian aromatics and a brief steaming give spectacularly flavorsome results.

Asian Slaw with Ponzu Dressing

Posted on 06. Tue, 2011 by admin2 in Fast Asian Recipe, Healthy Asian, Japanese, Vegetable/Tofu

When I think of a summer slaw to go with the barbeque, I want something light, tangy, cold and crunchy. Traditional coleslaw just  doesn’t do it – its heavy mayonnaise dressing really weighs down the vegetables. Instead of a mayo-based dressing, my Asian slaw is made with a bright, citrusy ponzu sauce – one of the most versatile Asian sauces that I own. Ponzu is a Japanese “sauce” however I refer to it as both a dressing and sauce. It’s much lighter than soy sauce, with a distinctive tangy lemon/orange flavor combined with a savory note. It’s a perfect balance of salty, sweet and sour! You can use it as a dipping sauce for potstickers, a light sauce for steamed [...]

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.

Wakame and Tuna with Soy Dressing

Posted on 06. Sun, 2011 by grace in East Asian, Fast Asian Recipe, Fish, Japanese

By Susie Donald, Masano Kawana and Adrian Lander, Japanese Homestyle Dishes: Quick and Delicious Favorites

This light tuna salad can be prepared in under 30 minutes. It combines wakame, cucumber, tomato and tuna with a simple dressing.