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.

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.

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

Chicken and Three-Color Pepper Stir-Fry Bento

Posted on 06. Wed, 2011 by grace in Fast Asian Recipe, Healthy Asian, Japanese, Poultry

By Makiko Itoh, The Just Bento Cookbook, Everyday Lunches to Go

This beginner bento is made with everyday ingredients that you may already have in your pantry. It can be assembled in twenty minutes or less without any advance preparation.

Coconut Roast Chicken with Soy Honey Glaze

Posted on 06. Thu, 2011 by grace in Poultry, SE Asian, Thai

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

This is the Southeast Asian variation on beer can chicken. The coconut water steams the chicken from the inside while the exterior becomes nice and crispy. The chicken is served with the coconut water as a side dish. This aromatic and slightly sweet chicken dish is best served with stir-fried steamed rice or Japanese Grilled Eggplant.