How to Make Middle Eastern Roast Pepper Spread with Walnuts and Garlic Asian Cooking Recipe Cuisine

Middle East Roast Pepper Spread with Walnuts and Garlic

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:

3 or 4 red peppers, roasted (page 470), or about 1� cups canned or jarred red peppers (preferably piquillos, but pimientos are okay too)

1 cup walnuts

1 tablespoon roughly chopped garlic


2 tablespoons extra virgin olive oil

1 lemon

1 teaspoon ground cumin

Hot red pepper flakes, hot paprika, or any small dried chile to taste

Salt to taste

Directions:

Make sure the peppers are without seeds. Combine them in a food processor with the walnuts, garlic, oil, the grated zest of the lemon, and the cumin. 

Process, turning the machine on and off, so the ingredients are pulverized but not pureed; you want a paste, but one with a little texture. (You could use a mortar and pestle if you have one, plus the energy.)

Transfer the paste to a bowl and add the hot red pepper flakes, salt, and juice of the lemon. Taste and adjust the seasoning. Serve or cover and refrigerate for up to a day or two (bring back to room temperature before serving).

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 Chinese Crab Balls with Water Chestnuts Asian Cooking Recipe Cuisine

China Crab Balls with Water Chestnuts

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:

450 g/1 lb crab meat, minced

100 g/4 oz water chestnuts, chopped

1 clove garlic, crushed

1 cm/1/2 in slice ginger root, minced

45 ml/3 tbsp cornflour (cornstarch)

30 ml/2 tbsp soy sauce

15 ml/1 tbsp rice wine or dry sherry

5 ml/1 tsp salt

5 ml/1 tsp sugar

3 eggs, beaten

oil for deep-frying

Directions:

Mix together all the ingredients except the oil and shape into small balls. 


Heat the oil and deep-fry the crab balls until golden brown. Drain well before serving.


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 Turkish Imam Bayildi Asian Cooking Recipe Cuisine

Turkey Imam Bayildi

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:

� cup extra virgin olive oil

4 small eggplants, about 1 pound or a little more total, trimmed and peeled

2 medium onions, sliced

4 garlic cloves, sliced

2 ripe tomatoes, cored and diced (drained canned are fine)

� cup chopped fresh parsley leaves

1 tablespoon sugar

Salt and black pepper to taste

1 lemon, cut into wedges


Directions:

Preheat the oven to 375�F. Heat half the oil in a large skillet over medium-high heat. Add the eggplants and brown on all sides, adjusting the heat and turning as necessary; drain on paper towels. 

Cut a slit lengthwise in each eggplant, taking care not to cut all the way through, then assemble them in a baking dish that will hold them snugly.

Add the remaining oil to the skillet and turn the heat to medium-low; cook the onions and garlic, stirring occasionally, until very soft and fragrant, about 10 minutes. 

Add the tomatoes and cook until softened, about 5 minutes more, then stir in the parsley, sugar, and salt and pepper. Remove from the heat.

Stuff the onion-tomato mixture into the slits in the eggplants. Pour any remaining pan juices and 3 tablespoons water over the eggplants, cover loosely with foil, and bake for 30 minutes. 

Remove from the oven, cool to room temperature, squeeze the lemon juice on top, 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 Korean Saut�ed Spinach with Sesame Asian Cooking Recipe Cuisine

Korea Saut�ed Spinach with Sesame

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:

3 tablespoons dark sesame oil

1 tablespoon minced garlic

1 pound spinach, large stems removed, roughly chopped

1 tablespoon sugar

1 tablespoon soy sauce Salt to taste

1 tablespoon toasted sesame seeds


Directions:

Put 2 tablespoons of the oil in a large skillet over medium heat; a minute later, add the garlic. The instant it begins to sizzle, add the spinach and cook, stirring occasionally, until it is completely wilted. Turn the heat to low.

Stir in the sugar and soy sauce and cook for a few more moments. Turn off the heat; taste and add salt (or more soy sauce if you prefer) if necessary. 

Serve hot, warm, at room temperature, or cold, drizzled with the remaining sesame oil and sprinkled with the sesame seeds.




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 Chinese Cold Tofu Asian Cooking Recipe Cuisine

China Cold Tofu

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:

450 g/1 lb tofu, sliced

45 ml/3 tbsp soy sauce

45 ml/3 tbsp groundnut (peanut) oil

freshly ground pepper

Directions:

Place the tofu, a few slices at a time, in a sieve and plunge into boiling water for 40 seconds then drain and arrange on a serving plate. Leave to cool.


 Mix together the soy sauce and oil, sprinkle over the tofu and serve sprinkled with pepper.

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 Middle Eastern White Bean Dip Asian Cooking Recipe Cuisine

Middle East White Bean Dip

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:

2 cups drained cooked or canned cannellini or other white beans, still moist and liquid reserved

2 garlic cloves, peeled, or to taste

� cup extra virgin olive oil, plus oil for drizzling

Salt and black pepper to taste

2 teaspoons ground cumin, or to taste

Fresh lemon juice to taste

� cup chopped shallot, red onion, or scallion for garnish, optional


Directions:

Put the beans in a food processor with the garlic, olive oil, salt, pepper, and cumin. Turn the machine on and process until the mixture is smooth, stopping and scraping down the sides if necessary and adding a bit more bean liquid or olive oil if necessary

Taste and adjust the seasoning�add more garlic, salt, pepper, or cumin if you like�then transfer to a bowl. Add lemon juice a tablespoon at a time, until quite tart, then garnish with the chopped shallot if you like. 

Use immediately or refrigerate for a day or two. Bring back to room temperature before serving. Drizzle with a little olive oil and sprinkle with a little more cumin (or some paprika) before serving.

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 Aloo Kachalu Chaat Asian Cooking Recipe Cuisine

India Aloo Kachalu Chaat (Potato Chaat)

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:

1-inch (2�-cm) piece fresh ginger, cut into thin strips

1� tablespoons freshly squeezed lemon juice

� teaspoon table salt

1 large ripe banana

2 medium potatoes, boiled, peeled, and cut into 1-inch (2�-cm) cubes

1 large sweet potato, boiled, peeled, and cut into 1-inch (2�-cm) 
cubes

1 teaspoon tamarind pulp

2 green chiles, stemmed and minced

1 teaspoon chaat masala

� cup (40 grams) fresh pomegranate arils

2 tablespoons chopped fresh cilantro

For Chaat Masala (makes 1/4 cup):

� cup (20 grams) coriander seeds

2 teaspoons cumin seeds

1 teaspoon ajwain

2 or 3 dried red chiles, stemmed

3 tablespoons black salt

� teaspoon citric acid

1 teaspoon amchur (dried mango powder)

1 tablespoon table salt

1 teaspoon ground black pepper


Directions:

For Chaat Masala:

Place a small nonstick saut� pan over medium heat. Add the coriander and dry-roast until lightly browned and fragrant. Transfer to a bowl.

One spice at a time, dry-roast the cumin and ajwain, and add them to the coriander. Stir and set aside to cool completely.

Transfer to a spice grinder. Add the chiles, black salt, citric acid, amchur, table salt, and pepper. Grind to a fine powder. Store in an airtight container.

For Potato Chaat:

Put the ginger in a small bowl, add � teaspoon of the lemon juice and a pinch of the salt, and set aside in the refrigerator.

Peel and cut the banana into 1-inch (2�-cm) pieces. Put them in a large bowl and drizzle with 1 teaspoon of the lemon juice.

Add the potatoes and sweet potato, the remaining 1 tablespoon lemon juice, the tamarind pulp, chiles, chaat masala, the remaining salt, the pomegranate arils, and cilantro. Toss gently to combine.


Serve garnished with the ginger.

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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