Features | New Asian Cuisine

Curry Noodles in Coconut Broth (Laksa Lemak)

Posted on 02. Mon, 2010 by grace in Malaysian, Rice/Noodles, SE Asian, Soup

Flavored with a classic Malaysian combination of lemongrass, galangal, chilies, candlenuts, shallots, garlic and turmeric, this dish gets its name from the word, “lemak,” which indicates that that the dish is “rich,” due to coconut milk.

Korean Rice Cake Soup (Duk Guk)

Posted on 01. Sun, 2010 by admin in Korean, Korean New Year, Soup

Photo courtesy of Larry Hepinstall

Shrimp Wonton with Ginger Sauce

Posted on 01. Sun, 2010 by grace in Appetizers/Dim Sum, Chinese, Dumplings

Shrimp Wonton with Ginger Sauce
By Twin Marquis
Serves 4
Wrapper
4 ounces Twin Marquis Hong Kong-Style Dumpling Wrapper
Filling
3 ounces lean pork
2 ounces bamboo shoot
5 ounces shrimp
Seasoning
½ teaspoon salt
1 teaspoon light soy sauce
1 teaspoon corn starch
¼ teaspoon 5 spices powder
Ginger sauce
1 teaspoon oil
¼ teaspoon sugar
1 teaspoon light soy sauce
1 teaspoon ginger shreds
2 teaspoon scallion shreds
4 ounces broth
1. Mince pork. Remove shells and intestines from shrimp. Use corn starch to wash and wipe. Chop shrimp and bamboo shoot into small pieces. Add seasoning into filling ingredients. Mix and stir well.
2. Put suitable amount of filling on wrapper. Put water on the edges. Fold opposite sides to form triangles. Put water on both sides and fold again to form a [...]