How to Make Indian Tomato Soup Asian Cooking Recipe Cuisine

India Tomato 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 2-3 Servings:

6 fully ripe tomatoes, washed and cut in half

3 cups (750 ml) water

1 teaspoon salt

1 teaspoon ground black pepper

Directions:

Place the halved tomatoes in a large saucepan. Add the water and cover the saucepan. Bring to a rolling boil over high heat. Boil for 15 minutes.

Reduce the heat to medium. Simmer covered for 10 minutes.

Turn off the heat and let it cool for 10 minutes.

Pour the boiled tomatoes into a large sieve placed over a large bowl. Using the back of a large spoon, press the tomatoes to squeeze out the juice. Discard the squeezed tomato flesh.


Add the salt and black pepper to the juice and mix together. Pour into small glasses or coffe cups and serve.

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 Spiced Fruit Cocktail Asian Cooking Recipe Cuisine

India Spiced Fruit Cocktail

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 guavas, chopped into bite-size cubes (peel on)

1 red apple, chopped into bite-size cubes (peel on)

1 pear, chopped into bite-size cubes (peel on)

1 plum, chopped into bite-size cubes (peel on)

1 cup (150 g) green grapes

1 banana (peeled)

� teaspoon ground red pepper (cayenne)

� teaspoon salt

� teaspoon ground black pepper

Juice of 1 lime

Pomegranate seeds (from 1 small pomegranate), for garnish (optional)

Directions:

Place the guava, apple, pear, plum, and grapes in a large serving bowl.

Cut the banana into �-inch (6 mm) slices and place in the bowl.

Add the red pepper, salt, black pepper, and lime juice. Mix well.


Sprinkle 2 tablespoons of the pomegranate seeds over the fruit salad. Enjoy now or refrigerate for later!



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 Chicken Salad Asian Cooking Recipe Cuisine

China Chicken 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 2-4 Servings:

� tablespoon peanut or vegetable oil

� pound boneless, skinless chicken breast, or substitute 2 cups leftover cooked chicken

4 seedless clementines or tangerines

dressing

� cup peanut or vegetable oil

� cup cider vinegar

3 tablespoons smooth peanut butter

2 tablespoons soy sauce

� tablespoon honey

1 teaspoon sesame oil

1 garlic clove, minced

� teaspoon grated fresh ginger

1 teaspoon salt

� teaspoon freshly ground black pepper

8 ounces romaine lettuce, chopped

1 large carrot, julienned

� cup slivered almonds

� cup crispy chow mein or crispy wonton toppings

Directions:

Heat a large skillet over medium heat. Add the peanut oil and swirl to coat the bottom of the pan. Sear the chicken breasts for about 4 minutes on each side, or until the outside starts to turn golden brown. 

Cut open a breast to check for doneness; the juices should run clear. Remove from the heat and allow the chicken to cool on a plate while you prepare the other ingredients.

Peel the clementines, separate into segments, and remove the white membranes (pith).

Prepare the dressing: In a medium bowl, combine the peanut oil, cider vinegar, peanut butter, soy sauce, honey, sesame oil, garlic, ginger, salt, and pepper. Whisk until smooth and set aside.

Once the chicken breasts have cooled, shred them into bite-size pieces. In a large bowl, toss together the shredded chicken, clementines, romaine, carrots, and almonds.


Drizzle the dressing on top of the salad. Garnish with crispy chow mein or wonton toppings and serve.



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 Asian BBQ roasted chickpeas Asian Cooking Recipe Cuisine

Asia BBQ roasted chickpeas

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 1 1/2 cups:

1 tablespoon smoked paprika

1 tablespoon onion powder

1� teaspoons light brown sugar

1� teaspoons garlic salt

� teaspoon chili powder

� teaspoon freshly ground black pepper

1� cups canned chickpeas, rinsed and drained

1 tablespoon extra-virgin olive oil

Directions:

 Preheat the oven to 425�F.

In a small bowl, whisk together the paprika, onion powder, brown sugar, garlic salt, chili powder, and pepper.

Pat the chickpeas completely dry with a towel and remove any of the skins that become loose. Add the chickpeas to a bowl and toss them with the olive oil and three-quarters of the spice mixture. 

Mix well to coat the chickpeas and spread them out on a nonstick baking sheet. 

Bake the chickpeas for 20 minutes, toss them with a spatula, and bake for 15 minutes more. Remove the pan from the oven and let the chickpeas cool on the baking sheet.

Taste the chickpeas and season them with the additional spice mix if needed. If you don�t need it, simply place it in a sealed plastic bag and save it for the next batch.


Roasted chickpeas are best the day they are made�after a few hours they can start to lose their crunch. However, you can store them in a container with a sheet of plastic wrap lightly covering the top for 2 to 3 days.



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 Thai Homemade Sriracha Asian Cooking Recipe Cuisine

Thailand Homemade Sriracha

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 2 Cups:

1� pounds red jalape�o peppers, stems removed and halved lengthwise

3 cloves garlic

2 tablespoons garlic powder, plus more as needed

2 tablespoons granulated sugar, plus more as needed

1 tablespoon kosher salt, plus more as needed

1 tablespoon light brown sugar

� cup distilled white vinegar, plus more as needed

Water, as needed

Directions:

In the bowl of a food processor, combine the peppers, garlic, garlic powder, granulated sugar, salt, and brown sugar. Pulse until a coarse puree forms. 

Transfer to a glass jar, seal, and store at room temperature for 7 days, stirring daily.

After 1 week, pour the chili mixture into a small saucepan over medium heat. Add the vinegar and bring to a boil. Lower the heat and simmer gently for 5 minutes. 

Let the mixture cool, then puree in a food processor for 2 to 3 minutes, until a smooth, uniform paste forms. If the mixture is too thick to blend properly, feel free to adjust the consistency with a small amount of water.

Pass the mixture through a fine-mesh strainer. Press on the solids with the back of a spoon to squeeze out every last bit of goodness you�ve been waiting a week to get. 

Adjust the seasoning and consistency of the final sauce, adding additional vinegar, water, salt, granulated sugar, or garlic powder to suit your taste. 


Transfer to a glass jar, seal, and store in the refrigerator for up to 6 months.



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 Singaporean Rojak Mixed Salad with Sweet Spicy Dressing Asian Cooking Recipe Cuisine

Singapore Rojak Mixed Salad with Sweet Spicy Dressing

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 4-5 Servings:

150 g (5 oz) kangkong (water spinach)

125 g (2� cups) fresh bean sprouts, washed and drained

2 yew char kway (Chinese fried dough crullers)

4 deep-fried tofu squares (tau pok)

150 g (5 oz) fresh pineapple, sliced

200 g (7 oz) bangkwang (yambean or jicama), peeled and sliced

1 cucumber

4 tablespoons coarsely ground peanuts

1 small wild ginger bud (bunga kantan), shredded

DRESSING

1 tablespoon tamarind pulp

? cup (150 ml) water

1 generous tablespoon dried prawn paste (belachan)

4 red ?nger-length chillies, deseeded and finely chopped

1 tablespoon sugar

3 tablespoons hay koh (black prawn sauce)

3 teaspoons fresh lime juice

Directions:

Trim and discard 2.5 cm (1 in) from the root ends of the kangkong and wash well. Bring a large pot of water to a rolling boil. 

Blanch the bean sprouts for 30 seconds, then remove and drain. Blanch the kangkong for 1 minute or until just tender and drain. 

Chop the kangkong into 5-cm (2-in) lengths. Toast the crullers and deep-fried tofu hot in a toaster oven or broiler grill until they are crisp on the outside, 4�5 minutes, turning frequently.

To make the Dressing, mash the tamarind pulp in the water. Strain to obtain the juice, discarding the solids. Roast the dried prawn paste over an open ?ame until blackened and fragrant. Grind the chillies, hay koh and sugar until ?ne and transfer to a large mixing bowl.

Stir the dried prawn paste into the chilli mixture until smooth. Slowly stir in the lime juice and 2/3 of the tamarind juice. 

Taste it: it should be hot, sweet, sharp and smoky. Add more sugar, tamarind juice, or lime juice if necessary.

Add the bean sprouts and kangkong to the bowl. With a sharp knife, slice in the pineapple, bangkwang and cucumber in bite-sized chunks. Toss well. 


Snip in the deep-fried tofu and crullers with sharp scissors. Sprinkle in most of the ground peanuts and toss again. Serve sprinkled with more ground peanuts and shredded ginger bud.



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 Vietnamese Spicy Eggplant Tofu Banh Mi Asian Cooking Recipe Cuisine

Vietnam Spicy Eggplant Tofu Banh Mi

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.

Vietnam Spicy Eggplant Tofu

Recipe Makes for 6 Servings:

1 (12-ounce) package firm tofu

3 tablespoons vegetable oil (or any neutral oil), as needed

1 (2") piece fresh ginger

3 Japanese eggplants

1 teaspoon salt

1 tablespoon chile black bean sauce

1/4 cup soy sauce

1 teaspoon palm sugar, freshly grated (or light brown sugar)

2 shallots, sliced

1 teaspoon toasted sesame oil, optional

1/2 teaspoon mushroom seasoning salt (b?t n�m) (or regular salt), or to taste

1/3 teaspoon black pepper, freshly ground

1 tablespoon sesame seeds, lightly toasted

Directions:

Preparing the tofu: Cut the tofu into 11/2" slices, then into 11/2" sticks. In a wok, heat 2 tablespoons of the vegetable oil. Pan-fry the pieces of tofu until golden on all sides. The tofu should have a nice fried outer crust and still be moist inside. 

Transfer the tofu onto paper towels, leaving as much oil as possible in the wok. Set aside.

Preparing the ginger: Clean the chunk of ginger, carefully removing any dirt. Peel the ginger root with a paring knife or the edge of a spoon, then chop very finely.

Preparing the eggplants: Trim the eggplants. Cut them in half lengthwise and slice them into 5�6 pieces. Place a cooling rack on top of a cookie sheet (to collect the excess moisture). 

Place the eggplant pieces on the rack and sprinkle with salt. Let sit for about 20 minutes, then pat dry using paper towels. Drizzle the eggplants with a little oil and sprinkle with about 11/2 tablespoons ginger. Toss well.

For the stir-fry sauce: In a small bowl, combine the black bean sauce, soy sauce, and sugar. Stir well.

Assembly time: Add more oil to the wok if necessary. Add the rest of the ginger and the shallots. Cook until fragrant, then add the eggplant pieces. 

Ensure that the eggplant eggplant pieces. Ensure that the eggplant pieces are lightly coated in oil (no need to use a lot). Once a dry outer crust is formed, drizzle with the soy sauce mixture. Add the tofu pieces. Toss well, cover with a lid, lower the heat to low, and cook for 5�8 minutes until soft and tender. 

Once all the liquid at the bottom of the wok evaporates, check that the eggplant is tender; if not fully cooked, add more water and continue cooking. Drizzle with toasted sesame oil (if used). Check seasoning; add mushroom seasoning salt and black pepper. Turn off the heat, but keep the wok on the stove for about 5 minutes. Sprinkle with sesame seeds.

Sandwich assembly: Use 1 baguette per serving. Cut lengthwise into the baguette and remove some of the crumb. 


Spread a thin layer of softened butter on one side. Add pieces of eggplant and tofu to the sandwich. Drizzle the inside of the baguette with dipping sauce of your choice.



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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