Healthy Brown Rice Congee

Posted on 01. Sat, 2012 by grace in General Asian, Healthy Asian, Rice/Noodles

By Periplus Editors, Healthy and Simple Asian Recipes

Millet is the oldest grain on record as a staple cereal crop in China. Although it is rarely consumed any more in the West, millet remains one of the most beneficial of all grains for human health. It is also very easy to digest and it is the only grain that alkalizes rather than acidifies the stomach. Millet lends itself best to the preparation of congee and in this recipe it is combined with the hearty flavor and chewy texture of brown rice.

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 Soba Noodles in Sweet Soy Broth

Posted on 06. Fri, 2011 by grace in Japanese, Rice/Noodles

By Periplus Editors, Healthy and Simple Asian Recipes

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.

Sushi Rice

Posted on 05. Sat, 2011 by grace in Japanese, Rice/Noodles

By Hideo Dekura, Brigid Treloar, Ryuichi Yoshii, Authors of The Complete Book of Sushi

This recipe gives tips and instructions on how to make white, black and brown sushi rice.

Cold Sesame Noodle Salad (Hiyashi Chuka)

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

By Sarah Marx Feldner, A Cook’s Journey to Japan: Fish Tales and Rice Paddies, 100 Homestyle Recipes from Japanese Kitchens

The great thing about this dish is that most of the ingredients can be prepared ahead of time so that all you have to do is boil the noodles and then assemble the dish just before serving.

Noodles with Shrimp and Tofu (Pancit Luglug)

Posted on 05. Mon, 2011 by grace in Filipino, Rice/Noodles, Seafood, Vegetable/Tofu

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

This impressive dish—known as Pancit Luglug or Pancit Palabok depending on the region in which it is made—uses cornstarch noodles. When cooked, these noodles don’t last long so they need to be consumed the day they are prepared.

Nagaimo and Asparagus Warm Pasta with Orange Ginger Sauce

Posted on 05. Tue, 2011 by admin in Fast Asian Recipe, GF-Adaptable, Japanese, Rice/Noodles

One of my favorite Japanese vegetables is nagaimo. In the United States, unless you live near a large Asian population, you might not have heard of nagaimo before. It’s a yam that’s crunchy, fresh-tasting and can be eaten raw.

Japanese Noodles with Shimeji Mushrooms

Posted on 04. Thu, 2011 by grace in Japanese, Rice/Noodles

By Jaden Hair, SteamyKitchen

Recipe adapted from The Japanese Kitchen by Kimiko Barber

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