Mandy's Laksa


Mandy's Laksa by Rebecca Seal and John Vincent Yield Serves 4 Time 15 minutes prep, 30 minutes cooking, 45 minutes total Mandy Yin runs Sambal Shiok, a brilliant Malaysian pop-up restaurant in London. “Making our signature laksa at the pop-up restaurant is a lengthy, labor-intensive process...

Stir-Fried Cauliflower Rice


Stir-Fried Cauliflower Rice Rachel Khoo Serves 4 I’m a firm believer in the mantra “butter makes everything better,” but there are some days when I fancy something a touch lighter. True to my Asian roots, I regularly rustle up a stir-fry from a fridge raid of leftovers when I want a quick bite;...

Lemon Chicken Stir-Fry


Lemon Chicken Stir-Fry Recipe from The One-Dish Chicken Cookbook by Mary Ellen Evans. Published in 2006 by Broadway Books, a division of Random House, Inc. © 2006 by Mary Ellen Evans. Makes 4 servings Lemon chicken most often appears as pieces of chicken battered, deep-fried and topped with a thick...

Shrimp in Yellow Curry


Shrimp in Yellow Curry By Mark Bittman, cookbook author and columnist for the New York Times Makes 4 servings Active work time: 25 minutes Total preparation time: 25 minutes Can be prepared in advance (see recipe); easily multiplied 2 tablespoons peanut or vegetable oil 1 cup minced onion 1...

Green Lightning Shrimp


Green Lightning Shrimp Adapted from BBQ USA: 425 Fiery Recipes from All Across America by Steven Raichlen (Workman Publishing Company, 2003). Serves 6 It takes only about ten minutes to prepare these colorful shrimp kebabs, but the flavor is electrifying. The first jolt comes from jalapeno peppers—...

Ginger-Scallion Shrimp


Ginger-Scallion Shrimp Copyright 2006 by Lynne Rossetto Kasper Serves 4 generously This recipe has a favorite brining technique, which is worth filing away. Keep it for other seafood, and for poultry and meats. Spoon the shrimp over rice noodles and scatter with fresh basil and mint leaves. Brine:...


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