How to Make Turkish Radish Salad Asian Cooking Recipe Cuisine

Turkey Radish Salad

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe Makes for 4 Servings:

About 16 radishes, sliced

1 celery stalk, diced

1 tablespoon salt

� teaspoon black pepper

3 tablespoons fresh lemon juice or 2 tablespoons sherry or white wine vinegar, or to taste

2 tablespoons extra virgin olive oil

1 orange, peeled and segmented, optional

2 tablespoons chopped fresh parsley or cilantro leaves, optional

Directions:

Toss the radishes and celery with the salt in a strainer and let sit for 15 minutes; rinse and drain. Meanwhile, stir together the pepper, lemon juice, and olive oil.

Toss the radishes and celery with the dressing; taste and add more salt, pepper, or lemon juice as needed. Refrigerate for up to an hour or serve right away, after garnishing with orange segments and parsley if you like.

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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How to Make Indian Tabak Maaz Asian Cooking Recipe Cuisine

India Tabak Maaz (Fried Lamb Ribs)

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe Makes for 8 Servings:

4 pounds lamb ribs (breast), or 2 to 3 pounds shoulder lamb chops

Salt

� teaspoon cayenne pepper

1 tablespoon fennel seeds, ground

1 tablespoon peeled and minced fresh ginger

1 teaspoon ground turmeric

2 bay leaves 4 cloves

4 cardamom pods

1 cinnamon stick

� cup milk

2 tablespoons butter or neutral oil, like corn or grapeseed

1 tablespoon minced garlic

Chopped fresh cilantro leaves for garnish


Directions:

Combine the ribs in a large skillet with a pinch of salt and the cayenne, fennel, ginger, turmeric, bay leaves, cloves, cardamom, cinnamon, milk, and about � cup water. 

Bring to a boil, then adjust the heat so the mixture simmers; cook, turning the meat occasionally, until tender, adding more water if the mixture dries out, 30 to 45 minutes.

When the ribs are tender, remove them. If any liquid remains in the pan, cook over medium-high heat, stirring with a wooden spoon to loosen any bits that have stuck to the bottom, until the mixture is just about dry. Remove the cardamom pods, cloves, cinnamon stick, and bay leaves.

Add the butter to the pan over medium heat and when it's hot, brown the ribs. Remove the ribs to a warm platter and add about � cup water to the pan. 

Once again, cook over medium-high heat, stirring with a wooden spoon to loosen any bits that have stuck to the bottom, until the liquid is reduced by about half. Pour over the ribs, garnish with cilantro, and serve.

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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How to Make Korean Style Crab Soup Asian Cooking Recipe Cuisine

Korea Crab Soup

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe Makes for 4 Servings:

6 blue or rock crabs

2 tablespoons dark miso

2 tablespoons light miso

2 tablespoons minced garlic

1 tablespoon go chu jang or 1 tablespoon hoisin sauce mixed with 
1 teaspoon Tabasco or other hot sauce

About 4 cups cooked short-grain white rice 

Directions:

If you must clean the crabs yourself, bring a large pot of water to a boil. Plunge the crabs in and cook for just a minute. Drain in a colander and rinse under cold water. 

Working over a bowl (and saving any liquids or soft parts of the crab that come out during cleaning), break off the �apron,� the triangle of shell on the crab's bottom, then remove the upper shell entirely (save any innards attached to it). 

On each side of the crab you will find the gills�spongy and off-white�remove and discard. Now cut the crab into quarters. To make eating easier, use the back of your knife to crack the claws.
In a saucepan, whisk the next 4 ingredients with 1 quart water; bring to a boil, stirring. 

Add the crabs, cover, and cook at a steady boil for about 20 minutes; during the last 5 minutes of cooking, add any parts of the crab you reserved during cleaning.

Serve the broth with a few pieces of crab in it; when people have eaten the crabs, clean up the shells and add the rice to the broth. Eat the rice.

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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How to Make Malaysian Curry Soup Noodles Asian Cooking Recipe Cuisine

Malaysia Curry Soup Noodles

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe Makes for 4 Servings:

3 garlic cloves, peeled

3 shallots, peeled

One 1�-inch piece fresh ginger, peeled

2 fresh chiles, preferably Thai, stemmed and seeded, or hot red pepper flakes, to taste

1 tablespoon Tamarind Paste, optional

2 teaspoons ground turmeric

2 teaspoons ground coriander

2 tablespoons corn, grapeseed, or other neutral oil

1 lemongrass stalk, trimmed and smashed 

1 quart beef, chicken, or vegetable stock, preferably homemade , or water

Salt to taste

1 pound fresh Chinese egg noodles

1� cups bean sprouts, trimmed

1 cup coconut milk, homemade or canned

4 hard-cooked eggs sliced

� pound tofu, pressed and sliced

1 cucumber, peeled, cut in half, seeds removed, and sliced

Directions:

Put the first 7 ingredients in a food processor or blender and process until pasty. Put the oil in a large saucepan over medium-high heat. 

Add the curry paste and cook until fragrant, about 1 minute. Add the lemongrass and stock and bring to a boil. Lower the heat and simmer, uncovered, for 15 minutes.

Meanwhile, bring a large pot of water to a boil and add salt. Add the noodles and bean sprouts and cook, stirring occasionally, just until the noodles are tender, about 3 minutes. Drain and transfer the noodles and bean sprouts to large serving bowls.

Add the coconut milk to the curry soup and cook, stirring occasionally, for another 5 minutes. Remove from the heat and divide the soup among the bowls of noodles. Top the noodles with the eggs, tofu, and cucumber and serve.


Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

Have an Asian dish of your own? Or you tried using our recipe? Please send us a picture, we would love to post it! email pix to cook@avagroups.info

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How to Make Japanese Cucumber Seaweed Soup Asian Cooking Recipe Cuisine

Japan Cucumber Seaweed Soup

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe Makes for 4 Servings:

5 cups Dashi  or vegetable or chicken stock 

One 1 �-pound block firm tofu, cut into �-inch cubes

1 tablespoon soy sauce

1 tablespoon mirin or 1� teaspoons honey

Salt and black pepper to taste

One 8-inch sheet nori

1 medium cucumber, peeled if necessary and cut into paper-thin slices

Directions:

Put the dashi in a medium saucepan and bring almost to a boil, then lower the heat so the mixture is steaming but not bubbling.

Add the tofu and heat through, about 5 minutes. Stir in the soy sauce, mirin, salt, and pepper; taste and adjust the seasoning.

Toast the nori by either holding it over a flame for a few seconds per side or drying it in a 300�F oven for about 10 minutes. 

Crumble the nori and divide it and the cucumber slices among 4 soup bowls. Ladle the hot soup over them and serve immediately. Alternatively, refrigerate the soup and serve it cold, garnished with the cucumber and nori.



Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

Have an Asian dish of your own? Or you tried using our recipe? Please send us a picture, we would love to post it! email pix to cook@avagroups.info

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How to Make Indian Coconut Milk Soup Asian Cooking Recipe Cuisine

India Coconut Milk Soup

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe Makes for 4 Servings:

3 tablespoons corn, grapeseed, or other neutral oil

1 small onion, chopped

One 1-inch piece fresh ginger, peeled and minced

� cup chopped fresh cilantro leaves, plus more for garnish

� teaspoon ground cinnamon

2 cups coconut milk, homemade or canned

2 cups heavy cream or whole milk

Salt and black pepper to taste

Directions:

Heat the oil in a saucepan over medium-high heat. Add the onion and ginger and cook, stirring occasionally, until the onion softens, 5 to 10 minutes. Stir in the cilantro and cinnamon and cook until fragrant, about 20 seconds.

Pour in the coconut milk and cream and bring to a boil; immediately turn the heat to low and simmer gently for 15 minutes, or until the mixture thickens slightly.

Season with salt and pepper, garnish with the remaining cilantro, and serve hot.

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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How to Make Thailand Hoy Tod Asian Cooking Recipe Cuisine

Thai Hoy Tod

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe Makes for 6-8 Servings:

2 cups flour, preferably half all-purpose, half glutinous rice

2 eggs, lightly beaten

1 tablespoon corn, grapeseed, or other neutral oil, plus more for frying

5 scallions, green parts only, trimmed, cut into 3-inch lengths, and sliced lengthwise

20 chives, preferably Chinese (�garlic�) chives, roughly chopped

2 medium carrots, grated

1 small yellow or green summer squash, grated

� pound chopped peeled shrimp, clams, mussels

1 cup bean sprouts

� cup chopped fresh cilantro leaves


Directions:

Mix the flour, eggs, and oil with 1� cups water to form a smooth batter. Let it rest while you prepare the vegetables. When you're ready to cook, stir the scallions, chives, carrots, squash, seafood, bean sprouts and cilantro. into the batter.

Heat a large nonstick skillet over medium-high heat and coat the bottom with oil. Ladle in a quarter of the batter and spread it out evenly into a circle. 

Turn the heat to medium and cook until the bottom is browned, about 5 minutes, then flip and cook for another 5 minutes. Repeat with the remaining batter.

As the pancakes finish, remove them and, if necessary, drain on paper towels. Cut into small triangles and serve with Soy Dipping Sauce.

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

Have an Asian dish of your own? Or you tried using our recipe? Please send us a picture, we would love to post it! email pix to cook@avagroups.info

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How to Make South East Asian Fresh Corn Fritters Asian Cooking Recipe Cuisine

South East Asia Fresh Corn Fritters

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe Makes for 6 Servings:

2 Anaheim or poblano chiles

1 jalape�o or habanero chile, stemmed, seeded, and minced, or 1 teaspoon hot red pepper flakes, or to taste

3 cups fresh corn kernels, from 5 or 6 ears

1 egg

� cup flour, or a little more as needed

� teaspoon ground coriander

1 teaspoon ground cumin

� cup fresh cilantro leaves

Salt and black pepper to taste

Corn, grapeseed, or other neutral oil for deep-frying

Directions:

Roast the whole chiles in a dry skillet, the broiler, or over a grill , until lightly charred all over. Cool, then peel, stem, and seed. 

Combine the mild chiles in a food processor with the hot chile and 2 cups of the corn; process until quite smooth, about 1 minute, stopping the machine to scrape down the sides if necessary.

Combine the puree with the whole corn kernels, egg, flour, spices, cilantro, and some salt and pepper. The mixture should hold together when you clump it; if it does not, add a little more flour.

Put at least 2 inches of oil in a deep saucepan or skillet and heat over medium-high heat to 350�F or until a pinch of flour sizzles. 
Use a spoon or your hands to form the batter into golf ball-sized or smaller fritters; gently slide them into the oil and fry until golden brown, turning once, about 4 minutes. Serve immediately.

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

Have an Asian dish of your own? Or you tried using our recipe? Please send us a picture, we would love to post it! email pix to cook@avagroups.info

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How to Make Korean Clam Cakes Asian Cooking Recipe Cuisine

Korea Clam Cakes

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe Makes for 4-6 Servings:

1 pound chopped clams, with liquid if possible

1 egg, lightly beaten

� cup chopped fresh cilantro leaves

� cup chopped scallion

1 small fresh chile, stemmed, seeded, and minced, or about 1 teaspoon cayenne or hot red pepper flakes

1 teaspoon baking soda

Salt and black pepper to taste

2 tablespoons flour, or more as needed

Corn, grapeseed, or other neutral oil for frying

Directions:

Mix together the clams, their liquid or � cup water, the egg, cilantro, scallion, chile, baking soda, salt, and pepper. Add just enough flour to bind the mixture and form a stiff batter; start with 2 tablespoons and use more if you need it.

Preheat a large skillet, preferably nonstick, over medium-high heat for 2 or 3 minutes, coat the bottom with oil, and heat for another minute. Drop the batter by spoonfuls into the skillet and smooth out the batter to make flat cakes. Do not overcrowd. 

Cook until browned, about 5 minutes, flip, and cook for another 5 minutes. Repeat with the remaining batter.

Drain on paper towels and serve with Soy Dipping Sauce.

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

Have an Asian dish of your own? Or you tried using our recipe? Please send us a picture, we would love to post it! email pix to cook@avagroups.info

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