Recipezaar: Southeastern Asia recipes

Thai Green Papaya Salad

Thu, 06 Aug 2009 11:25:00 -0400

From Quick&Easy Thai by Nancie McDermott. One of the most delicious & unique salads I've ever had! Use fresh green chilies, like Thai chilies, serranos, or jalapenos. In place of the 1 1/2 c shredded green papaya, you can use 1 c shredded green cabbage, plus 1/2 c shredded carrots. -- posted by hannahactually

Thai Spinach With Black Pepper & Garlic

Thu, 06 Aug 2009 11:25:09 -0400

From Quick&Easy Thai by Nancie McDermott. -- posted by hannahactually

Easy, Light Coconut Rice

Thu, 06 Aug 2009 11:25:20 -0400

This recipe is so fragrant and creamy, nobody can guess that it uses chicken stock to reduce fat/calories without reducing flavor. It is mild enough to be paired with any dish yet tasty enough to be eaten on its own. You could use jasmine rice instead if you prefer. -- posted by lilsweetie

Thai Roasted Eggplant Salad With Cilantro and Lime

Thu, 06 Aug 2009 11:25:35 -0400

From Quick&Easy Thai by Nancie McDermott. Can used chopped peanuts in place of dried shrimp. -- posted by hannahactually

Sticky Rice With Mangoes

Thu, 06 Aug 2009 11:26:03 -0400

From Quick&Easy Thai by Nancie McDermott. -- posted by hannahactually

Thai Sweet Potato Pudding Maw Gaeng

Thu, 06 Aug 2009 11:26:10 -0400

From Quick&Easy Thai by Nancie McDermott. -- posted by hannahactually

Vegetable Green Curry

Thu, 06 Aug 2009 11:33:53 -0400

Make your own or use store-bought Thai green curry paste. Adapted from "Everyday with Rachael Ray," Summer 2009. Serve over basmati rice. -- posted by Ice Cool Kitty

Chicken Satay With Spicy Peanut Sauce (Gai Satay)

Thu, 06 Aug 2009 12:10:39 -0400

From Quick & Easy Thai by Nancie McDermott. A slightly different recipe than the other satays posted here. Can also be enjoyed with grilled tofu--or you can use chicken thighs instead of breasts. You'll need about 60 bamboo skewers, soaked in water for at least 30 minutes. Prep time does not include marinading time. -- posted by hannahactually

Thai Chicken With Fresh Basil

Thu, 06 Aug 2009 12:10:46 -0400

From Quick&Easy Thai by Nancie McDermott. Use Thai chilies, serranos, or jalapenos & fresh Thai basil in this recipe. -- posted by hannahactually

Thai Beef With Broccoli in Oyster Sauce

Thu, 06 Aug 2009 12:13:54 -0400

From Quick&Easy Thai by Nancie McDermott. -- posted by hannahactually

Thai Shrimp Fried Rice With Pineapple

Thu, 06 Aug 2009 12:17:18 -0400

From Quick&Easy Thai by Nancie McDermott. -- posted by hannahactually

Thai Country-Style Curry With Ground Beef and Green Beans

Fri, 07 Aug 2009 02:28:29 -0400

From Quick&Easy Thai by Nancie McDermott. Use fresh everything (basil, etc.) for best results. -- posted by hannahactually

Chiang Mai Curry Noodles

Fri, 07 Aug 2009 02:32:33 -0400

From Quick&Easy Thai by Nancie McDermott. Can use angel hair pasta or spaghetti in place of Chinese style egg noodles if you cannot find them. -- posted by hannahactually

Quick & Easy Thai Fried Rice

Fri, 07 Aug 2009 10:10:25 -0400

From Quick&Easy Thai by Nancie McDermott. Can use pork instead of chicken. Serve with cucumber slices, quartered lime, and/or fish sauce seasoned with hot chilies (optional). -- posted by hannahactually

Thai Shellfish Salad With Chili Dressing

Sun, 09 Aug 2009 21:39:36 -0400

This one is for the freshest big shrimp you can get - we are blessed with white ocean shrimp & green tail river shrimp to choose from.Received this lovely recipe in an email from gourmet-recipes-from-around-the-world - Thanks, Bear! -- posted by Buster's friend

Cambodian Hot and Sour Beef Salad

Mon, 10 Aug 2009 15:02:45 -0400

From Nigella show on ITV. Sounds delish for hot weather -- posted by MarraMamba

Thai Chili Paste

Wed, 12 Aug 2009 10:20:46 -0400

This is your basic Thai curry paste, and it may be frozen, thawed and re-frozen again at least a few times until used. There is no salt in this curry paste, as the shrimp paste is salty enough. I searched for this recipe so I can make a soup here on 'zaar that looks really yum. -- posted by Rhiannon&Matt.gauci

Shrimp Satay With Garlic Peanut Sauce

Wed, 12 Aug 2009 15:01:21 -0400

Marinate the shrimp in this fun mixture of garlic, ginger, and gound spices, then thread it on skewer and grill until lightly charred. Based on the recipe served at Ludacris' "Straits Atlanta." Leave time for 3 hours marinating. -- posted by Super Wifey

Thai Chicken Appetizer Skewers

Mon, 17 Aug 2009 03:15:35 -0400

This is a nutty, spicy, and citrus-fresh chicken recipe that lets you treat your family and guests to a delicious range of Thai flavors! -- posted by Feast Your Eyes!

Fried Tamarind Prawns

Mon, 17 Aug 2009 03:39:18 -0400

A very simple and quick shrimp dish, you can add garlic and ginger to the oil as well but i rather like it just plain. Great on the bbq as well. Time includes marinade -- posted by MarraMamba

Caramelized Garlic Shrimp (Tom Rim Man)

Mon, 17 Aug 2009 03:39:32 -0400

I found this on the terrific site Seasalt with food, adapted from the book Pleasures Of The Vietnamese Table by Mai Pham -- posted by MarraMamba

Lemongrass Whole Roasted Chicken

Mon, 17 Aug 2009 03:40:17 -0400

What a great roast chicken! It also has a dipping sauce with it, delicious alone or with sauce. From Pleasures Of the Vietnamese Table by Mai Pham> time does not include 4 hours marinating -- posted by MarraMamba

Thai Curry Chicken Breast Saute

Wed, 19 Aug 2009 14:16:51 -0400

I created this as a side dish for Thai Style Fried Rice, recipe #281522 (by SquadLeader). The rice calls for meat and seafood, but I made it vegetarian style with broccoli. That main dish was my inspiration for this side dish. I made this dish mild but anyone can adjust the heat by adding more peppers or curry. This dish can also be served with plain Jasmine rice. -- posted by chargirl

Thai Fish Cakes

Fri, 21 Aug 2009 12:00:14 -0400

A healthier variation of the Thai styled fish cake, can easily be adapted according to preferred levels of heat. Nutritional Information Per cake Fat total 1.2 g Saturated 0.2g Fibre 0.5g Protein10.0g carbs 6.8g sugar 0.5g sodium 299mg cals (79) -- posted by Roxxy

Larb (Laab) Thai Meat Salad With Mint and Lemongrass

Mon, 24 Aug 2009 02:43:35 -0400

I first had this dish when i lived in Port au Prince Haiti, a thai restaurant served it..i loved it and have kept looking for one that has the right spicing. It is a wonderful scented tasting heaven. Most of them have to few flavors but it needs enough of each herb. Of course people can change the amounts to their taste. Serve over rice or roll up in rice paper or lettuce rolls. -- posted by MarraMamba

Thai Shrimp

Tue, 25 Aug 2009 02:26:10 -0400

Diabetic-Friendly -- posted by Lorrie in Montreal

Cheesy Creamy Baked Macaroni

Wed, 26 Aug 2009 17:17:05 -0400

This is my one of my versions of the classic filipino style baked macaroni with an american twist. Its very cheesy and very creamy! Please note that the OZ. measurements might be incorrect so try to eyeball the measurements. Thanks! -- posted by Chef #1365209

Cashew Chicken

Thu, 27 Aug 2009 14:12:15 -0400

this is always a crowd pleaser. i bought the cookbook with this recipe while living in thailand, as recommended by a native. it is delicious. (since we are still in student mode financially, i often substitute green peppers for red and black pepper for white) to make a grand meal, i like to cook this with my vegetarian delight and sweet & sour pork/chicken. -- posted by gnet

Vegetarian Delight (Stir-Fry)

Thu, 27 Aug 2009 14:16:31 -0400

this recipe comes from a cookbook i purchased while living in thailand, as recommended by a native. the key is cooking time for the vegetables. be sure they are not overcooked and too soft. always use fresh vegetables, as frozen always turn out soggy. this is a great side for any dish, not just thai food. to make a great spread, i cook this along with my cashew chicken and sweet & sour pork/chicken. -- posted by gnet

Beef Pares

Fri, 28 Aug 2009 10:17:28 -0400

Filipino Beef Stew. Sweet and Tasty. This is a Filipino favorite food. -- posted by Julio Miguel

Thai Pra Ram Chicken

Sat, 29 Aug 2009 13:27:11 -0400

My husband's favorite Thai resturant serves this dish (his fave!) and he says he likes mine even better! I always serve it on top of a bed of white rice, following package directions for servings. Even my 5 year old says "this one's a keeper!" Also, the spinach can be substitued with a 2 lb. bag of stirfry veggies instead. -- posted by HappyCookingMommy

Thai Green Masala Paste (Taaza Masala)

Tue, 01 Sep 2009 13:26:55 -0400

A fragrant Thai spice paste that's based on fresh cilantro/coriander leaves, mint, garlic and ginger. This paste can take the place of fresh ginger and corriander/cilantrol in a recipe. A welcome addition to curry or spicy recipes. Recipe from The Complete Asian Cookbook. -- posted by Galley Wench

Thai Peanut Sauce

Wed, 02 Sep 2009 16:22:47 -0400

This is sooooooo yummy! I usually serve this with Thai Chicken Wraps, but my husband will put the leftover sauce on just about ANYTHING! -- posted by HappyCookingMommy

Thai Chicken Wraps

Wed, 02 Sep 2009 16:32:25 -0400

A great way to get your kids to eat some greens!!! My 5 year old son calls these "peanut butter burritos" and will easily eat a whole one all by himself. My husband and I usually double up though! :) Serve with my Thai Peanut Sauce recipe, also listed on this site. Enjoy! -- posted by HappyCookingMommy

Ginger Shrimp Pasta

Thu, 03 Sep 2009 12:06:52 -0400

Tempting Thai flavours with a pasta twist - delicious! Time does not include 30 mins marinating. Use frozen spinach instead of fresh if you wish. -- posted by English_Rose

Spicy Thai Chicken Curry

Sun, 06 Sep 2009 09:21:00 -0400

A really tangy, pick-you-up and high speed meal. -- posted by English_Rose

Thai Coffee

Sun, 06 Sep 2009 10:08:32 -0400

I just found it on a website and I haven't tried it yet it but I plan to do so later. -- posted by littlemafia

Coconut Peanut Sauce Sliced Steak (London Broil)

Tue, 08 Sep 2009 12:40:08 -0400

Creamy, peanutty, coconut curry sauce with slices of thick juicy steak with sharp, crisp green onions on top . London broil is budget friendly and when prepared correctly is very tender. The coconut peanut sauce adds a wonderful exotic sweet-savory flavor kids will love and adults will appreciate. This dish can be made in under 30 minutes and is guaranteed to become a favorite in your home too. Enjoy! -- posted by College Girl

Curried Chicken and Veggie Stew

Tue, 08 Sep 2009 13:13:43 -0400

This recipe was inspired by delicious Thai cooking. -- posted by paphlovian

Thai Sweet Chili Sauce for Spring Rolls or Fried Tofu

Tue, 08 Sep 2009 13:35:39 -0400

Really good on any Thai food or whatever you need a dipping sauce for. Even chicken strips or ... whatevs. MMMM... o la la Your jalapeno mileage may vary, so adjust the heat accordingly. Keep in mind, however, that the heat is the strongest the day you make the sauce and starts to dissipate gradually the longer it is kept in the refrigerator. I usually start off with more pepper than I would like and let the sauce sit in the fridge for a couple of days before I use it. This sauce keeps for a long time, and after a couple of weeks, you can't even taste the pepper. -- posted by College Girl

Pad Thai

Mon, 14 Sep 2009 14:33:42 -0400

Pad Thai is one of my all-time Takeout Dishes.. I had to learn to make it at home.. This is the best recipe I found. It's from Throwdown with Bobby Flay -- posted by GingerlyJ

Devil Curry

Mon, 14 Sep 2009 15:46:24 -0400

An Eurasian dish from Malaysia from www.staronline.com. Best made the day before. -- posted by Coasty

Penang Red Curry Paste

Mon, 14 Sep 2009 16:10:28 -0400

From my food preservation yahoo group. Thai Red Curry and Penang Curry are similar. The difference is that the Penang version carries with it flavors from distant places - Malaysia, Burma, India (Penang is a state in northern Malaysia). Try this homemade red curry recipe with beef, chicken, tofu, wheat gluten, or beans and vegetables - you'll love its aroma and unique blend of flavors! -- posted by dicentra

Hot and Sour Shrimp Noodle Soup

Mon, 21 Sep 2009 10:53:48 -0400

A spicy warming noodle soup with exciting flavors that is quick to make too! -- posted by English_Rose

Singapore Black Pepper Chicken

Mon, 21 Sep 2009 11:29:18 -0400

This recipe, adapted from Steven Raichlen's "Big Flavor" cookbook is a winner. Easy to make, and very tasty. Have sauce made and veggies prepped before you start cooking. Sub snow peas for green beans when in season - delicious. -- posted by dianegrapegrower

Thai Shrimp Salad

Mon, 21 Sep 2009 13:27:23 -0400

This lively dressing takes shrimp salad to a new level. You could add a little fresh crab meat, mussels or cooked squid to the salad too. -- posted by English_Rose

Spicy Cucumber Salad With Peanuts

Tue, 22 Sep 2009 13:04:58 -0400

Try this Thai-inspired salad with chicken or fish. The sugar in the dressing balances the heat of the red pepper. From Cooking Light. (Prep time doesn't include 1 hour for cucumber to drain). -- posted by appleydapply

Udon Noodle Soup With Spring Greens, Spring Onions, and Wild Mus

Tue, 22 Sep 2009 14:35:28 -0400

This recipe originally appeared in TABLE Magazines Spring 2007 Issue. -- posted by By The Lake

Butternut Squash and Noodles With Coconut, Lime and Cilantro Sau

Wed, 23 Sep 2009 01:37:46 -0400

This lovely and satisfying main course uses light coconut milk, Thai red curry paste, and jalapeño chili for lots of flavor and spice. From Bon Appétit | May 1998. -- posted by By The Lake

Scallop and Mango Ceviche With Thai-Lime Dipping Sauce

Wed, 23 Sep 2009 02:11:05 -0400

This dipping sauce, fresh with herbs and tangy with lime, is Blue Ginger's, Ming Tsai's restaurant, most requested recipe. It's based on the traditional Thai dip called cha-gio, which gets its flavor from fish sauce. That salty ingredient is nicely balanced with lime juice. The herbs darken as the sauce ages; this isn't a taste problem (quite the opposite, as the flavor deepends over time) but the sauce will lose it looks. If this bothers you make and store the sauce "base" only, then chop & add the herbs an hour before serving it.Ceviche is food "cooked" without heat. As with all ceviches, freshness is key. Make sure your scallops are pristine enough to eat raw. This technique uses citric acid or vinegar to firm and therefore"cooked". Here, mango adds its exotic sweetness to scallops, which cook in the flavorful dipping sauce. Ming Tsai - ming.com - Episode 105, Tags: sauce, appetizer, scallops or mangoes. ;) -- posted by Manami

Chicken Sate

Mon, 28 Sep 2009 01:17:13 -0400

Gourmet 2006 Any party host knows that food served on skewers is just plain fun. These chicken satés are made from thigh meat, so they don't dry out during grilling, and the palm sugar in the marinade helps get the meat nice and caramely brown. -- posted by Chef #1298498

Thai Sweet Peanut Sauce

Mon, 28 Sep 2009 01:46:10 -0400

I found this recipe on the Internet. -- posted by littlemafia

Hoisin BBQ Pork Kebabs With Lemongrass Skewers

Mon, 28 Sep 2009 02:05:32 -0400

A recipe from Cuisine At Home, Cuisine for Two special publication. This is a very simple recipe with outstanding presentation because of the way the lemongrass is used as a skewer. -- posted by Lille

Chicken Pad Thai

Mon, 28 Sep 2009 15:25:44 -0400

from bhg.com -- posted by Chef #1298498

Beef Salpicao

Mon, 28 Sep 2009 15:50:04 -0400

I got this from a cookbook. It tastes so good, my whole family loves it. -- posted by Shesbittersweet

Thai Pineapple Curry or Gang Kua Recipe

Mon, 28 Sep 2009 16:38:29 -0400

I'm usually not a huge fan of anything with cooked pineapple in it. I went to lunch with a friend and she ordered this dish. I tried a bite and I was converted. I loved it. This is my rendition. It comes really close. I hope you enjoy. It's really easy to make. -- posted by Jencathen

Thai Sticky Chicken

Tue, 29 Sep 2009 11:05:48 -0400

These sticky chicken pieces are a real treat - enjoy the blend of sweet, sour and salty flavours that is characteristic of Thai cuisine. Time does not includ marinating. -- posted by English_Rose

Aromatic and Spicy Beef Stew (Thit Bo Kho)

Tue, 29 Sep 2009 13:43:05 -0400

Instead of making a regular stew, try this tasty Vietnamese version. In Vietnam this recipe is eaten either with rice or hunks of crusty French bread. -- posted by English_Rose

Vegetable Coconut and Peanut Curry

Wed, 30 Sep 2009 12:36:37 -0400

This creamy curry with sweet, chunky pieces of butternut squash makes a great meat-free main course. -- posted by English_Rose

Rosie's Chicken and Pork Adobo

Mon, 05 Oct 2009 16:32:23 -0400

A great friend and excellent cook gave me this Authentic recipe. -- posted by Elaniemay

Thai Coconut Peanut Chicken

Mon, 05 Oct 2009 17:43:11 -0400

This was one of my favorite recipes from Painter's Tavern in NY state. I tracked down various versions and tested and retested until I found the taste that fit their version. Thai inspired, not truly an authentic dish. -- posted by HeatherFeather

Fast Thai Tuna Wraps

Tue, 06 Oct 2009 11:03:07 -0400

First published in Chatelaine's 09/2003 issue. © Rogers Media Publishing Inc -- posted by Lambkyns

Thai Style Peanut Stir Fry Salad

Tue, 06 Oct 2009 12:56:24 -0400

I got this Original from a healthy eating cookbook and trussed it up a bit My mother in law refuses to eat salad but even she enjoys this colorful dish -- posted by GingerlyJ

Vietnamese Fish Sauce

Wed, 07 Oct 2009 12:09:18 -0400

This is the dipping sauce you get in Vietnamese restaurants when you order Imperial rolls or vermicelli salad bowls. -- posted by Chef Farmer

Thai Turkey Lettuce Wraps

Tue, 13 Oct 2009 15:13:30 -0400

My sister, who once lived in Thailand, got this recipe from a friend's Thai cookbook. -- posted by Donna Matthews

Littlemafia's Chili Dipping Sauce

Mon, 19 Oct 2009 13:29:00 -0400

From Southeast Asia. -- posted by littlemafia

Vietnamese Chili Sauce for Dipping-Nuoc Cham

Mon, 19 Oct 2009 13:29:39 -0400

This is the recipe for the red sauce that comes in a clear plastic bottle with a green lid and a red rooster on the plastic. Or in smaller glass jars. It's called "Tuong ot toi Viet Nam" (tung ot toy) and is nothing more than red chiles mashed up with a bit of garlic. You could easily make it by smashing up a handful of the little red hot peppers and a couple of cloves of garlic in a mortar and pestle. It's great with chicken. -- posted by littlemafia

Ginger Dipping Sauce

Mon, 19 Oct 2009 13:29:39 -0400

Nuoc Cham Gung in Vietnamese. -- posted by littlemafia

Sweet Hot Thai Garlic Sauce

Mon, 19 Oct 2009 13:48:45 -0400

Naam Jeem Gratiem in Thai. -- posted by littlemafia

Vegetarian Vietnamese Broth

Mon, 19 Oct 2009 14:28:17 -0400

I love Vietnamese pho. -- posted by littlemafia

Vietnamese Soy Sauce Dip

Mon, 19 Oct 2009 14:28:38 -0400

Tuong Toi Ot in Vietnamese. -- posted by littlemafia

Thai Lime Chicken & Noodles

Tue, 20 Oct 2009 17:25:57 -0400

Tasty, fast & easy recipe by Donna Hay with a couple slight modifications. Even the cilantro naysayers in our house liked this :) -- posted by Beautiful BC

Clams and Mussels in Thai Curry Sauce

Thu, 22 Oct 2009 12:40:11 -0400

From Food Network Magazine, November 09. I love mussels, and I love curry, so this has got to be a winner. I changed the recipe a bit to cut down on the heat, feel free to add more chile and curry paste if you like it spicier. This serves four as a main course, or 6 as a starter. -- posted by IngridH

Thai Green Curry Paste

Fri, 23 Oct 2009 16:38:07 -0400

This is another from Keo's Thai Cuisine. Green curry paste is the hottest of the Thai curries. The shrimp paste is optional, so it can be served to those allergic to shellfish or kosher. If you use the salt and not the fish sauce, it becomes vegetarian. Do try to find the Thai gingers, called Kha and kra-chai, the greater and lesser gingers, as the usual stuff will not give you the same results. These and the kaffir lime leaves can be found frozen in your Asian market. And if you choose to de-seed the chilies for a milder paste, be sure to wear gloves to handle them. DH did not the first time he made this and the next day, had no feeling in his hands. He figured out what had happened when he touched his eye. -- posted by OliveLover

Banh Mi-Style Chicken Sandwich

Mon, 26 Oct 2009 14:44:46 -0400

Another chicken sandwich recipe that's a little different from the usual This is a great way to use leftover chicken. Recipe source: local newspaper -- posted by ellie_

Thai Inspired Butternut Squash Curry

Wed, 28 Oct 2009 12:32:32 -0400

This is my take on a vegetarian curry. You can make it as mild or spicy as you like by just adjusting the amount of green curry paste. Remember one of the keys to a great curry is proper seasoning so make sure you taste and adjust as needed. -- posted by Jencathen

Malaysian Fried Shrimp With Sugar Snap Pea Pods

Wed, 28 Oct 2009 17:11:52 -0400

Serve over quickly cooked fresh Chinese noodles. Please use the fresh ginger, garlic and curry paste rather than powders, as it gives a more rounded and less "raw" taste. -- posted by Cecily Parsley

Fragrant Thai Beef Curry

Wed, 28 Oct 2009 17:27:16 -0400

Cocunut milk and sweet potatoes give this curry a delicious lift. -- posted by English_Rose

Soup Kambing (Malaysian Lamb Soup)

Sat, 31 Oct 2009 14:14:02 -0400

From Woman's Day, May 17, 1983. Serve with a salad and crusty bread. The msg is in the original recipe, but I never use it so I've made it optional. -- posted by Chocolatl

Thai Butternut Squash and Corn Bisque

Mon, 02 Nov 2009 17:02:54 -0500

Ready to shake up the Thanksgiving standards? This is a great way to do it: posted in Barbara Fisher's blog, Tigers and Strawberries (http://www.tigersandstrawberries.com/). The flavors of this soup are amazingit is somewhere between the tangy-spicy herbal flavor of Tom Kha Gai and the best butternut squash or sweet potato soup you have ever had with a little Thai curry mixed in for fun. It is spicy, sweet, tangy and rich all at the same time without being heavy or overly filling. And it's vegan. How can it be velvety smooth without much in the way of rich coconut milk and absolutely no cream? It was the addition of the potato that does it. This is a trick she learned when she was cooking for vegan clients as a personal chef. A good creamy boiling potato like a Red Bliss or Yukon Gold will thicken soups and make them velvety smooth if they are pureed, all without adding fat or any dairy products at all. -- posted by East Wind Goddess

Delectable Spicy, Sweet and Salty Tofu!

Tue, 03 Nov 2009 14:23:21 -0500

The title says it all really. Adapted from The Garden of Vegan cookbook. -- posted by Sharon123

Vietnamese-Style Grilled Beef Wrap-Ups

Thu, 05 Nov 2009 01:53:30 -0500

This is from a magazine clipping. Prep time includes chilling time. -- posted by Chocolatl

Coconut Tapioca Pudding With Bananas

Thu, 05 Nov 2009 02:31:07 -0500

Adapted from The Ultimate Rice Cooker Cookbook by Beth Hensperger and Julie Kaufmann. This recipe is written for use with a fuzzy logic rice cooker with a porridge setting. -- posted by Lille

Straits Chinese (Nyonya) Chicken

Fri, 06 Nov 2009 12:11:25 -0500

'Inche Kabin' is the inspiration for this oven roasted chicken. Inche Kabin, a favourite pre-marinated chicken dish among the Babas and Nonyas of Straits Settlements in old Malaya (now Malaysia), is traditionally double fried. This version would suit those who prefer not to deep-fry in their kitchens. (You may use pieces of a whole chicken if you wish.) -- posted by RotiJala

Thai Peanut Chicken (Hacked Chicken)

Sat, 07 Nov 2009 14:06:11 -0500

Modified from an old Tabasco sauce cookbook. Make twice the sauce to serve over rice or serve chilled as is on a bed of cucumber slices and lettuce. Garnish with red bell pepper strips. -- posted by Princess Lisa

Shrimp With Veggies

Sun, 08 Nov 2009 08:43:06 -0500

I love eating shrimp and so is my husband and daughter, so from time to time I always cook them this recipe and they all like it. -- posted by Chef #1439428

Nua Yang - Thai Style BBQ Beef

Sun, 08 Nov 2009 10:49:50 -0500

Thai style bbq marinade, great for steak sauce or stir fry marinade. I love it because it's very fast and the flavour is strong. It's close to the flavour from my local Thai restaurant. I can't take all the credit I was given the recipe from a friend but I have cut it down to just the basics. No idea where it originated from. -- posted by Chef #1439705

Stir-Fried Shrimp With Xo Sauce

Mon, 09 Nov 2009 16:15:14 -0500

A homemade seafood sauce gives a perky kick to this shrimp and vegetable stir-fry. -- posted by English_Rose

Sweet Rice Cake (Bibingkang Malagkit)

Thu, 12 Nov 2009 00:01:07 -0500

This is a Filipino dessert made from glutinous sweet rice and coconut milk. My friend asked for this recipe after someone made it for a potluck. -- posted by Amy in Hawaii

Classic Thai Peanut Sauce

Thu, 12 Nov 2009 15:05:16 -0500

This came from my 101 Deep Fryer Recipes cookbook, as a dipping sauce for some kind of Thai meat fritter. The fritter didn't look too appetizing but this sauce is really good and quite simple to make. Yields about 1 cup of sauce. And this delightful sauce is vegan! -- posted by the80srule

Thai Corn Cakes

Fri, 13 Nov 2009 12:35:29 -0500

Received in email from Gourmet_recipes_from_around_the _world. the email notes it was adapted from Very Simple Food. Very pretty with either fresh cut or sweet kernel canned corn - frozen doesn't work as well because the kernels skins get tough when frozen. The sweet chili sauce makes the meal - get it; it's cheap & addictive. -- posted by Buster's friend

Filipino Chicken Adobo

Wed, 18 Nov 2009 14:14:12 -0500

Traditional filipino chicken adobo! I always make enough to last a week! This is also great with my savory garlic fried rice recipe -- posted by Pumpkin Pie's Mommy

Savory Garlic Fried Rice

Wed, 18 Nov 2009 14:50:54 -0500

This rice was passed on to my from my mother. Its so delicious and savory that its good to eat by itself or with any type of asian dish. -- posted by Pumpkin Pie's Mommy

Filipino Egg Rolls

Fri, 20 Nov 2009 15:24:24 -0500

This recipe is from my mother, I usually double the recipe, becuase once the egg roll are wrapped they can be frozen and taken out at anytime and fried. Try this with the sweet chili sauce found in the Asian Food aisle of any grocery store. This is also a big hit when I bring them into work or my husbands pot luck. This is the best recipe you will ever find! -- posted by Pumpkin Pie's Mommy

Thai-Style Sweet and Tangy Noodles

Fri, 20 Nov 2009 15:27:00 -0500

Once you have all of your ingredients in place and your wok nice and hot, dinner can be cooked in a manner of minutes. From Vegan Dad blog. -- posted by annh53182

Chicken Drumsticks With Asian Barbecue Sauce

Sun, 22 Nov 2009 18:14:03 -0500

This is a Grace Parisi recipe from F&W Magazine, October 2009 edition. Instead of using a traditional American barbecua sauce, Grace Parisi prepares a sweet, sticky, slightly fiery version using Asian ingredients, like chile sauce, hoisins sauce, rice vinegar and ginger. Wine suggestion: Ripe, spicy Malbec from Argentina 2007 Bodega Septima. From: 15 Rules for Great Wine and Food Pairings, Published October 2009. -- posted by Manami

Tom Yum Soup With Vegetables

Mon, 23 Nov 2009 15:04:14 -0500

Thai Tom Yum soup is a delicious and aromatic Thai soup. I crave this soup ALL of the time. I have brought this to parties and people always rave about it. Now friends always ask me to make it whenever we're getting together. I made it completely from scratch for years. A few years ago, I started using the paste and prefer it. I find it to be more flavorful. Tom Yum is distinctly known for it's hot and sour flavor. My version maintains the distinct hotness and sourness of the traditional soup but it also is slightly sweet and spicy. I make a side of jasmine rice and serve it with the soup. I noted the ingredients and amounts I use however, I encourage additions, deletions and alterations. I don't care for the mushrooms and I love broccoli which may come as a surprise to some. Broccoli is not a traditional component of this recipe but it's healthy and I find that it goes nicely with the broth. Play and have fun! -- posted by Proserpine79

Pasta With Thai Peanut Sauce

Mon, 23 Nov 2009 15:21:11 -0500

This quick, easy, and flexible recipe is a "poker club" favorite! It's full of Asian vegetables, unique, and absolutely delicious. -- posted by Chef #1255890

Filipino Pancit

Mon, 23 Nov 2009 16:25:15 -0500

I got this recipe from my mother when I moved out of the house, becuase I wanted to make filipino food that she used to cook for us so that I can cook them for my family and keep passing down the recipes. This is one of my favorites! My family absolutely loves it. Its definately worth all the work done to make this dish. -- posted by Pumpkin Pie's Mommy

Thai Coconut Milk Cookies

Tue, 24 Nov 2009 12:21:53 -0500

From foodbuzz.com -- posted by littlemafia