How to Make Thai Pumpkin and Coconut Soup Asian Cooking Recipe Cuisine

Thailand Pumpkin and Coconut 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 6 Servings:

1 lb ripe pumpkin

3 cups water or chicken stock

2 tbsp Tom Yum Paste or Laksa Paste

1 13 oz. can coconut milk

fish sauce or salt

lime juice to taste

a few small basil leaves

Directions:

Peel and dice the pumpkin, discarding any seeds. Bring water or stock to a boil and stir in the paste. Add a quarter of the coconut milk and diced pumpkin. Simmer until pumpkin is tender.

Stir in the rest of the coconut milk and mash some of the pumpkin to give thickness to the soup. Taste and adjust the seasoning, if necessary, with a dash of fish sauce or salt and a little lime juice. 


Ladle into bowls and scatter basil leaves over when serving.

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 Cornish Hens with Rum and Saffron Asian Cooking Recipe Cuisine

India Cornish Hens with Rum and Saffron

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:

3 tablespoons canola oil

1 teaspoon cumin seeds

2 large yellow onions, sliced thin

4 cloves garlic, minced

1 (2-inch) piece fresh ginger, peeled and minced

2 (1-inch) pieces cassia

2 whole black cardamom pods

3 or 4 whole cloves

1 bay leaf

2 tablespoons ground coriander

1 tablespoon roasted ground cumin

� teaspoon turmeric

1 teaspoon ground Indian red chile*

2 fresh tomatoes, diced

2 whole peeled canned tomatoes, crushed

? cup juice from the canned tomatoes

? cup plain yogurt, store-bought or homemade

1� teaspoons salt

2 serrano chiles, sliced in half lengthwise

� cup dark rum

� teaspoon saffron threads

3 (1�-pound) Cornish hens, skinned and cut into 8 pieces, including wings

? cup chopped cilantro

Directions:

Before prepping the ingredients, turn the slow cooker on to the high setting for 15 minutes, until the insert is warmed through.

In a skillet, heat the oil over high heat, with a lid handy. Tilt the pan to pool the oil and carefully add the cumin seeds; cover immediately to avoid splattering.

When the sputtering subsides, add the sliced onions and brown for about 10 minutes over medium-high heat. Add the garlic, ginger, cassia, cardamom, cloves, and bay leaf to the browned onions and saut� for 1 minute before transferring to the slow cooker.

Set the skillet aside. In the bowl of the cooker, combine the saut�ed onions with the ground coriander and cumin, turmeric, red chile, fresh and canned tomatoes, tomato juice, yogurt, salt, serrano chiles, rum, and saffron. Mix well.

Use the saved skillet to sear the hen pieces in batches; place them in the slow cooker and turn them in the spice mix. Arrange them as uniformly as possible. Turn the cooker to low, cover, and cook for 3� hours. 


Turn the cooker to warm, and remove the cassia pieces, cardamom, cloves, and bay leaf. Stir in the cilantro when ready to 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 Chinese Velvet Chicken Asian Cooking Recipe Cuisine

China Velvet Chicken

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 tbsp Chinese rice wine or dry sherry

2 teaspoons cornstarch

1 large egg white


1 pound boneless, skinless chicken breasts, cut into �-inch-thick slices

1 quart water

2 tablespoons peanut or vegetable oil

1 teaspoon minced garlic

1 teaspoon minced fresh ginger

4 ounces snow peas, hard ends trimmed

1 teaspoon sesame oil

� teaspoon sugar

Salt and ground white pepper

Directions:

 In a small bowl, stir together the rice wine and cornstarch until the cornstarch is dissolved; be sure it is fully dissolved or else it can turn clumpy when added to the egg.

In a medium bowl, lightly beat the egg white for a few seconds. (It should not be beaten enough to turn frothy.) Add the cornstarch mixture to the beaten egg white and stir until the mixture is dissolved. 

Add the chicken and stir gently to coat. Cover and let stand in the refrigerator for 30 minutes so that the coating can adhere to the chicken.

Bring the water to a boil in a deep pot or saucepan. Stir in 1 tablespoon of the peanut oil (this will help prevent the chicken slices from sticking to one another), then reduce the heat to a very gentle simmer.

With a slotted spoon, carefully add the chicken and lightly stir for about 2 minutes, until the coating is white but the chicken is not yet cooked through. Drain the chicken in a colander and shake out the excess water.

Heat a wok or large skillet over medium-high heat until a bead of water sizzles and evaporates on contact.

Add the remaining 1 tablespoon peanut oil and swirl to coat the bottom. Add the garlic and ginger and stir-fry until aromatic, about 30 seconds.

Add the snow peas and stir-fry for about 3 minutes, or until crisp-tender and still bright green. Drizzle on the sesame oil and sprinkle the sugar over the snow peas. 


Add the chicken and stir-fry for another 1 to 2 minutes, or until the chicken is cooked through and still white all around. Add salt and white pepper to taste. Transfer to a plate 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 Middle Eastern Achar Lefet Asian Cooking Recipe Cuisine

Gulf States Achar Lefet (Pickled Turnips)

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:

1/4 cup rock salt

1 kg small white turnips (about 8 pcs)

1 small beetroot

1 garlic clove, peeled and cut in half lengthways

1 cup white vinegar

Directions:

Put the salt in a saucepan with 2 cups water. Bring to a boil, stirring until the salt has dissolved. Cool.

Peel the turnips and cut into quarters or sixths. Peel the beetroot and cut into thick strips.

Pack the turnips in a large sterilized jar, placing the beetroot strips and garlic between the layers.

Stir the vinegar into the cooled brine and pour over the turnips. Remove the air bubbles. Seal with a glass or plastic lid.


Leave in a cool place for at least 3 weeks before opening. Once opened, refrigerate.

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 Shredded Pork Cotton Banh Mi Asian Cooking Recipe Cuisine

Vietnam Shredded Pork Cotton 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.

Recipe Makes for 12 Servings:

3 pounds pork shoulder (or any boneless meat of your choice)

1 tablespoon white pepper, freshly ground

1 teaspoon ground ginger

1 white onion

2 tablespoons vegetable oil, plus more as needed

1/2 cup soy sauce

2 cups water

1 1/4 cups granulated sugar

1 1/2 teaspoons mushroom seasoning salt (b?t n�m) (or regular salt)

1/4 teaspoon red chile powder

2 teaspoons grated coconut (optional)

1/8 teaspoon turmeric powder

Directions:

Slice the piece of meat horizontally into about 4"-thick slices (3 pieces). In a small bowl, combine 2 teaspoons of the white pepper with the ground ginger. 

Gently dry the pieces of meat using paper towels. Rub the meat with the dry rub. Set aside and let marinate for 15 minutes.

Peel and slice the onion. Heat 2 tablespoons vegetable oil in a large nonstick pan. Working in batches and adding more oil as needed (for extra crispness), add the onions and fry for 6 minutes until crisp and golden brown. Transfer to a platter lined with paper towels to drain the oil.

In a small bowl, combine the soy sauce and the remaining teaspoon of white pepper. Stir well.

Pour 2 cups of water into a small pot. Add the fried onions. Bring to a boil. Add the pieces of meat. Bring back to a boil, then lower the heat to medium-high. 

Season with 1 teaspoon mushroom seasoning salt and cook for about 45�50 minutes. Add the seasoning mixture. Stir well and cook until all the liquid is almost gone.

Remove the meat to a cutting board. Reserve the liquid that remains in the pot. Let the meat cool to room temperature. Using your fingers, shred the meat.

In a wok, heat 1 teaspoon of the oil. Add 1/4 cup of the sugar, the red chile powder, coconut, turmeric, and the remaining liquid from the pot. Stir well. Once it�s boiling, add the shredded meat. Stir-fry until the meat is nearly dry. Season with 1/2 teaspoon mushroom seasoning salt.

Add the remaining sugar to the wok, stirring constantly until the meat is dry-looking.

Use 1 baguette per serving. Cut lengthwise into the baguette and remove some of the crumb. Drizzle the inside of the baguette with Fish Sauce.

Spread a thin layer of softened butter on one side of the bread. Fill the sandwich with the ch� b�ng (shredded meat) and sliced cucumbers.


Garnish with 2 sprigs of cilantro. Close the sandwich tightly.

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 Ochazuke Rice with Crisp Salmon Skin and Nori Asian Cooking Recipe Cuisine

Japan Ochazuke Rice with Crisp Salmon Skin and Nori

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 Servings:

One 4x6 inch piece of salmon skin, scaled and uncooked

pinch of salt

4 cups freshly brewed green tea

1/2 tsp instant dashi granules

1 1/2 cups cooked, leftover short-grain rice

2 tbsp shredded seaweed nori

Directions:

Season the salmon skin with salt and place on a sheet pan. Place the salmon skin 6 inches from top heating element and broil on high heat for 5-7 minutes. Make sure you don't burn; cut the crispy skin into strips.


Mix the brewed green tea with the dashi granules and stir well. Divide the cooked rice in two bowls. Pour the green tea mixture over the rice. Top with the salmon skin and shredded nori. 

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 Cambodian Aubergine Curry Asian Cooking Recipe Cuisine

Cambodia Aubergine Curry

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 tbsp vegetable oil

4 garlic cloves, crushed

2 shallots, sliced

3 tbsp fish sauce

1 tbsp shrimp paste

1 tbsp palm sugar

2.5 cups coconut milk

1 cup chicken stock

4 aubergines, trimmed and cut into bitesize pieces

6 kaffir lime leaves

1 bunch fresh basil, stalks removed

salt and ground black pepper

Directions:

Heat the oil a wok or heavy pan. Stir in the garlic, shallots and whole chilies and stir fry until they begin to colour. Stir in the fish sauce, shrimp paste and palm sugar and stir fry until the mixture begins to darken.

Stir in the coconut milk and stock and add the aubergines and lime leaves.


Partially cover the pan and simmer over a gentle heat for about 25 minutes until the aubergines are tender. Stir in the basil and check the seasoning. Serve with rice and lime wedges.

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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