recipes
Filed Under: asian  

- 1/2 cup honey
- 1 cup water
- 1 cup butter, melted
- 1 teaspoon grated lemon zest
- 1 pound chopped mixed nuts
- 1 teaspoon ground cinnamon
- 1 (16 ounce) package phyllo dough
- 1 teaspoon vanilla extract
- 1 cup white sugar

- 4 chicken legs and thighs or 4 chicken breasts (deboned)
- Spice Paste:
- 1 teaspoon of coriander seeds
- 2 stalks lemon grass
- 6 shallots (peeled)
- 2 cloves garlic (peeled)
- 4 tablespoons of cooking oil
- 1 teaspoon of chili powder
- 2 teaspoons of turmeric powder
- 4 spoons of Kecap Manis
- 1 spoon of Oyster Sauce
- Others:
- Bamboo skewers (soaked in water for 2 hours to avoid burning)
- 1 cucumber (skin peeled and cut into small pieces)

- 10?12 oz of kangkung / grean beans / long beans / four-angled winged beans / asparagus
- 1 T dried prawns (look for this in an Asian Grocery)
- 4 shallots
- 2?3 cloves of garlic
- 1-1/2 tsp of belacan (shrimp paste)
- 4 red chillies (adjust this to the level of spiciness you are comfortable with, remove the seeds if you want it less spicy)
- 3 T oil
- 1/2 tsp salt (or adjust to taste)
- 1/2 tsp sugar (or adjust to taste)

- 1 bowl Cooked Rice (long grain rice)
- 1/2 cup Boneless Chicken
- 1/2 cup fried Anchovies
- Salt & Sugar to taste
- For the sambal-grind into a paste:
- 5 dried Chillies (soak in water)
- 2 cloves Garlic
- 1/2 - 1 in Belacan (shrimp paste)
- 6 Shallots
- 1/2 in fresh Turmeric
- Enough Oil to saute the sambal
- For Garnishing:
- Shredded Cucumber
- Fried Crisp Shallots
- Chopped Spring Onions

- 6 skinless chicken breast or thigh.. cut in big chunks
- or (3/B & 3/ T)
- 2 cups of red split peas Dahl.
- (you can find in any grocery store)
- 1 large onion chopped
- 1 Elephant Garlic clove chopped
- curry powder to taste
- turmeric to taste
- pepricka to taste
- lemon juice to taste
- orange juice to taste
- canned diced tomato
- vegetable oil
- extra virgin olive oil
- salt to taste
- 3 cups of hot water
- 1/2 cup orange juice

- 1 1/2 C white rice
- Water as required
- 1 C brown sugar
- 1/3 C sweetened coconut flakes
- 1 Tb corn starch
- 1 can (13-13.5 oz) coconut milk

- 1 tablespoon vegetable oil
- 1/4 teaspoon garlic powder
- 2 skinless, boneless chicken breast halves - cut into 1 inch pieces
- 3/4 cup soy sauce
- 6 green onions, cut into 1-inch pieces
- 8 ounces fresh mushrooms, stems removed
- 1/2 teaspoon ground ginger
- 1/4 cup sugar

- 1/2 cup apricot preserves
- 1 pound boneless skinless chicken breasts, cut into strips
- 1 teaspoon minced garlic
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- Hot cooked rice
- 1/2 cup salted cashews
- 1/4 teaspoon ground ginger
- 1 medium green pepper, chopped
- 1 tablespoon chicken broth or sherry

- 1 tablespoon mirin (sweetened rice wine) (optional)
- Freshly ground black pepper to taste
- 3 tablespoons reduced-sodium soy sauce
- 2 teaspoons grated fresh ginger
- 2 cups fresh udon noodles (or substitute cooked linguine)
- 1 cup thinly sliced green onions, with some of the green tops
- 2 cups chicken breast, shredded
- 4 cups fat-free, reduced-sodium chicken broth
- 2 cups shredded raw spinach or whole baby spinach leaves
- 3 garlic cloves, crushed
- 1 cup thinly sliced carrots
- 3 cups assorted mushrooms, sliced (I like white buttons, oyster, shiitake, portobello and crimini
- if using shiitake, discard stems)
- 3 cups white cabbage, cut in wedges

- 1 red bell peppers, sliced
- 1 tablespoon vegetable oil
- 1 (8 ounce) package capellini pasta
- 1/2 cup fresh shiitake mushrooms, stemmed and sliced
- 1 tablespoon chopped fresh parsley
- 1 teaspoon grated fresh ginger
- 1/4 cup rice vinegar
- 3 tablespoons soy sauce