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..

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 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..

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 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..

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 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

Subscribe To Our Social Networks! Share with your friends your amazing dish, you just made!

 

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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..

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 French Fries Perfectly

French fries does not mean that this fries came or originated in France. French in cooking means slicing vegetables or meat into thin strips almost like julienne.It was believed that in 1802 french fries were serve at the white house dinner as ordered by Pres. Thomas Jefferson, but during that time the name is not yet french fries, but potatoes were serve in french manner and as time goes by in some places also they have this version of cooking the potatoes and it is now a popular fast food item called french fries. Patates Frites as French called it. In  Philippine food chain stores the term french fries is being used. Since it is weekend, I decided to post this recipe, because most of the weekends moms and dads stay with their kids at home. Just in case you want to have something to munch for the weekend with your loved ones,  french fries is an affordable and easy to serve. Happy weekend everyone. :).


Ingredients:
2 big potatoes ( french sliced)
3 cups water
salt  to taste
Oil for frying

Procedure:
1. Boil the water then put the french sliced potatoes and boil until half cooked, then remove from water and freeze for an hour.

2. after an hour heat the oil then deep fry until done then sprinkle with salt and serve it with your favorite sauce.

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Mami with Ham

I just want to share this mami with crispy ham, it is really yummy.

Ingredients for 6-8 servings:

1/2 kilo egg noodles or pancit ( blanched and set aside)

1 kilo any bones of beef/pork/chicken (buto-buto)

1 onion

1 teaspoon peppercorn ( pamintang buo)

1/4 kilo sweet ham ( crispy bits)

salt to taste

10 cloves garlic ( crushed and toasted for toppings)

1 cup minced spring onion ( for toppings)

4 hard boiled eggs ( cut into halves for toppings) optional

3 liters water

ground pepper for serving

Procedure:

1. In a pot, put the water, bones, onion, and black pepper  then let it boil for an hour over low heat, then add salt to taste.

3. In a serving bowl arrange the noodles, egg, garlic, spring onion, and crispy ham then pour the simmering soup.

4. Sprinkle with ground pepper, serve immediately and enjoy :-).

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Sapsap na Pinangat sa Kamatis

Ponyfish or sapsap is a small silvery fish   creamy tasting fish,   Simple yet delicious.


Ingredients:
1/2 kilo Sapsap
1 cup water
1 onion
2 cups sliced tomatoes
salt and pepper to taste

Procedure:
1. In a pot put the tomatoes, onion, sapsap, salt and pepper then cover and until it is simmering.
2. Add the water then cover and let it boil until the fish is fully cooked.
3. Serve with love and patis for extra flavor :-).

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Pesang Bangus

A light fish flavored soup that will keep you satisfied. :-)

Ingredients for 4 servings:

1 medium size Bangus ( cleaned and sliced into 4)

1/2 kilo cabbage

3 cloves garlic

1  onion

thumb size ginger ( strips)

1/2 teaspoon peppercorns ( pamintang buo)

1/4 cup fish sauce (patis)

4 cups water ( add if needed)

Procedure:

1. Saute the garlic, ginger and onion, then add the water, peppercorns and fish sauce,  bring to a boil, when boiling add the fish and continue to boil until cooked.

2. Add the cabbage then simmer for 2 minutes, add salt if necessary then simmer until done

3. Serve it hot and 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

Subscribe To Our Social Networks! Share with your friends your amazing dish, you just made!

 

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