30-Minute Asian Meals: 250 Quick, Tasty & Healthy Recipes from Around Asia

30-Minute Asian Meals: 250 Quick, Tasty & Healthy Recipes from Around Asia

Language: English

Pages: 256


Format: PDF / Kindle (mobi) / ePub

Love Asian food, but don't think you have the time to cook it at home? Marie Wilson's 30-Minute Asian Meals shows you how to prepare healthy, tasty Asian meals at home in 30 minutes or less.

Her cooking strategy is based on how long it takes to prepare rice—so that all the elements of these delicious meals are ready at the same time. She shares lots of helpful hints for quick-and-easy preparation and cooking, and demonstrates how her approach allows you to enjoy the exotic flavors and healthy benefits of Asian cuisine any day of the week.

The recipes are organized by country—covering the national cuisines of China, Japan, Korea, Thailand, Vietnam, India, Indonesia, Malaysia, Singapore, and the Philippines. Each chapter offers a broad range of dishes—including beef, seafood, poultry, tofu, egg and vegetable dishes along with soups and salads. Each chapter also includes a shopping list of key ingredients that will become indispensable parts of your Asian cupboard. A food glossary demystifies the less common ingredients and suggests substitutions when possible.

Recipes include:

  • Pan-Fried Noodles with Chicken and Vegetables
  • Five-Spice Chicken with Braised Zucchini
  • Beef with Leeks
  • Teriyaki Salmon
  • Sweet-and-Sour Pork
  • Shrimp in Yogurt Masala Sauce
  • Gado-Gado
  • Chili Crab
  • Savory Noodles

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important to Japan’s haute cuisine stature are the many health benefits associated with it. Since it is lower in calories and fat than any other Asian cuisine, many nutritionists believe that Japanese cuisine is the best diet for good health and long life. Consider these statistics. American men live an average of seventy-five years; American women, eighty. In Japan the age is seventy-eight for men and eighty-five for women. This is the highest in the world. What do the Japanese eat? A lot of

Drain well, squeezing out excess water. Toss with Soy-Sesame Dressing (page 107). Bean Sprout Salad Kong Namul cm) lengths Blanch the watercress in boiling water for about 1 minute. Drain well and mix with Soy-Sesame Dressing (page 107). If you wish you may eliminate the blanching step and dress the watercress as is. Cucumber Salad Oi Namul 12 oz (350 g) fresh mung or soy bean sprouts, washed and trimmed Blanch the mung bean sprouts in boiling water for 1 minute and soy bean sprouts, if

for color, cut in half lengthwise and sliced 4 fresh mushrooms, sliced, or use canned straw mushrooms 2 slices fresh or canned pineapple (reserve juice for sauce), cut into bite-size pieces 3 green onions (scallions), cut into 1-in 3. Heat a nonstick wok (or skillet over) high heat. Add half of the oil and stir-fry the onion for 1–2 minutes, or until soft. Add the garlic and chiles and stir-fry 3–4 seconds. 4. Add the pork or beef and stir-fry over high heat about 2 minutes, or until the pork,

tablespoon or two of water to prevent scorching. Cook until the vegetables are tender but still very crisp. 4. Sprinkle with the lemon juice, garam masala and half of the chopped coriander leaves. Stir well. Transfer to a serving dish and garnish with the remaining coriander leaves. Serve as a side dish or as part of a vegetarian meal. V a r i at i o n : Green or wax beans may be substituted for the cauliflower. Makes 2–3 servings and minced, or 4 teaspoon ground red chile or ground red pepper

lemongrass anchovy paste lemons Indonesian chili sauce (sambal limes ulek, recipe on page 192) onions indonesian-malay pantry 187 n Rice n White Rice Nasi Putih As in common throughout most of Asia, boiled white rice is central to all Indonesian cooking. Long-grain, highly milled and polished rice is generally preferred. The recipe for cooking Boiled Rice, Chinese Style on page 26 is recommended. Yellow Rice Nasi Kuning Indonesia & & Malaysia Yellow is traditionally a sacred color

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