Easy Asian TakeoutDelicious & Healthy Asian Recipes at Home

Bee Yinn Low

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PhotographyBee Yinn Low, Reem Rizvi

Published byRasaMalaysia.com

Design & LayoutHeidi Larsenfoodiecrush.com

This ebook is for my loyal fans and readers who have been with me all these years.You continue to inspire me to improve myself and become better.

My first cookbook Easy Chinese Recipes: Family Favorites from Dim Sum to KungPao (Tuttle Publishing), was released on September 10, 2011. I have been blessedand fortunate that the cookbook continues to do well. More than three years after itsrelease, Easy Chinese Recipes is still the best-selling cookbook in its category andscores hundreds of amazing reviews on Amazon.

Over the years, my fans and readers have inquired about my second cookbook. Manyof them sent me touching emails, left sweet comments and encouraging words for meon my social media; they wanted me to write a second cookbook.

I loved the idea of having a second cookbook, but the thought of putting togetheranother cookbook was daunting—sleepless nights, extensive recipe development,endless taste testing, food styling, photography and writing the manuscript. As a full-time food blogger at Rasa Malaysia and a stay-at-home mother to a 4-year-oldpreschooler, I simply don’t have the luxury of time to commit to a full-blowncookbook; however, I wanted to share my work with my fans and readers, and Iwanted to write a second book. So, after much consideration, I finally settled on an

ebook.

I got in touch with Heidi Larsen of FoodieCrush, whose work I have admired foryears. We started corresponding on the topic in August 2012, but serious discussionsdidn’t kick in until July 2013. The plan was to release this ebook during the 2013holidays. That didn’t happen. Life always has a way of taking over a lot of priorities. Itold Heidi I had to postpone the book until spring 2014. Then came spring, when Iembarked on a two-month vacation to Penang, Malaysia—my hometown. Swayingcoconut trees, shimmering blue sea—soaking up the sun and fun completely buried theebook project. It was postponed (again) to December 2014. I was procrastinating tothe max and taking my own sweet time.

After repeatedly delaying the project, and at the risk of losing all my credibility toHeidi, I gave myself an ultimatum. The ebook had to be done; it had to take its shapeand form and be officially released in January/February 2015. No more excuses, nomore delays—instead, hard work, sweat and sleepless nights. As soon as I set mymind to it, new recipes and ideas started to brew. I was ready. I felt inspired, thrilledand motivated. This time it was for real.

What you see here is a collective effort between Heidi and me. Her keen eyes andartistic direction make this ebook such a delight to look at. I am utterly happy andproud of the end product. It’s beautiful, useful and a great resource for everyone wholoves Asian cooking.

Special thanks goes to my husband G, who took care of our son little G when I wasdeeply engaged in this project. Thanks for your immense patience and support. To mybeloved son little G, thanks for being such a sweetheart; I am sorry for not spendingmuch time with you the past few months.

This ebook would not have been possible without the help of Jenny Franklin, my testkitchen assistant and recipe tester. Thanks also to my good friend Reem Rizvi forteaching me how to make the ever-popular tandoori chicken and chicken tikka masala,and for taking the gorgeous ingredient shots in this book. A special shout-out goes tomy friend Korie Kha for giving me precious food-styling ideas. Thanks to all myfamily in Malaysia for giving me the courage to pursue my every dream. Last but notleast, this ebook is for my loyal fans and readers who have been with me all theseyears. You continue to inspire me to improve myself and become better. Thank youvery much for the support—this book is for you.

I hope you enjoy reading Easy Asian Takeout as much as I do. Thank you for buyingthis ebook.

Happy reading and cooking!

Asian takeout can be many things to many people: A guilty indulgence of preparedmeals contained in the iconic paper box stamped with a red Chinese pagoda, completewith napkins, disposable wooden chopsticks, fortune cookies and packets of soysauce; a convenient weeknight dinner in front of the TV; a cheap and tasty culturalimmersion of the exotic lands in the Far East. Simply put, Asian takeout is an all-American love affair with Asian food that we have all grown to love so much.

Everyone has their favorite Asian takeout joints that satiate our hunger and craving forMongolian beef, sweet and sour chicken, pad Thai and fried rice. Our fridge is pinnedwith too many takeout menus from our neighborhood Asian restaurants. We might evenhave Dragon King Chinese Restaurant and Golden Thai Café on speed dial. Asiantakeout equals glorious Asian dishes that please and tantalize our hungry palates.

While being cheap and accessible, Asian takeout is not usually the healthiest food toconsume. It’s often loaded with MSG, grease and sodium-laden seasonings, and madewith very low-quality ingredients. It’s also a surefire way to put on unwanted weight.

There is a huge misconception that Asian cooking is too difficult and impossible toattempt at home. Most people are not familiar with the ingredients, do not have goodrecipes to refer to, or simply feel too intimidated by the cooking method. As a result,we continue to patronize our neighborhood takeout joints even though we know whilefriendly on the budget, the food is often hostile on our health and waistlines.

In Easy Asian Takeout: Delicious & Healthy Asian Recipes at Home, I demystifyAsian cooking for you. There is a comprehensive chapter on the basic ingredients,plus picture guides to make shopping a breeze. Most ingredients are easily obtainableand available at your regular local supermarket. For harder to get ingredients, a trek tothe closest Asian store will be rewarding as you can find all the ingredients you needand more. If you aren’t familiar with Asian markets or supermarkets, ask your Asianfriends and I am sure they will point you in the right direction. For those who preferonline shopping, I provide a “Resource Guide” on where to buy the ingredients online.

Easy Asian Takeout features an amazing—and mouthwatering—collection of 35recipes that you’ll love, from perfect and fluffy steamed rice to Chinese SesameChicken; from moist and juicy Indian Tandoori Chicken to Vietnamese Summer Rolls;and from hearty Japanese Udon to spicy Thai Yellow Curry.

This ebook is packed with the most popular Asian takeout recipes and reads like yourfavorite Asian restaurants’ menus. All recipes are original, new and updated withfriendly ingredients without losing authenticity and great taste. Most of the recipes arealcohol-free so anyone can make them, regardless of race, national origin or religion.All recipes are personally developed, tried and tested by me. They deliverscrumptious results that rival those of the best takeout restaurants you’ve everpatronized. Every recipe comes with a color photo—styled and shot by yours truly.Some complicated recipes come with step-by-step picture guides. It’s easy andfoolproof, even for novice cooks who are new to Asian cooking.

MEASUREMENT AND CONVERSION

All recipes in Easy Asian Takeout: Delicious & Healthy Asian Recipes at Homefeature both American and metric measurements.

For recipes that call for cup measurement, the standard U.S. measuring cup is used.

Following are online tools for conversions:

Rasa Malaysia: www.rasamalaysia.com/conversion/

Metric Conversions: www.metric-conversions.org/volume/us-cups-to-milliliters.html

FOOD STYLING AND PHOTOGRAPHY

All photos of the dishes were styled and photographed by me. I shot with a Canon 5DMark II with two lenses: Canon EF 50mm f2.5 Compact Macro and EF 100mm f/2.8Macro USM.

The gorgeous ingredient pictures were styled and photographed by my talented goodfriend Reem Rizvi at SimplyReem.com.

My profile pictures were shot by photographer Jennifer Chong at jchongstudio.com.

INGREDIENTS

It’s easier than ever to make Asian dishes at home, since most regular grocery storesand supermarkets are stocked with many Asian ingredients in the ethnic orinternational food aisle. Walking down the aisle, you’ll see that soy sauce, oystersauce, hoisin sauce, sriracha, dried noodles, coconut milk, Asian canned foods,various seasonings and condiments are prominently displayed on the shelves.

If you live in a city where there is a large concentration of Asians, chances are youwill find Asian grocery stores dotting your city. A quick trip to Asian grocery storesand you can get just about anything you need for these recipes. If you live in a placewhere neither option is possible, there is always online shopping where you can loadup on the supplies. The shipping cost may be hefty on some online shopping sites, butit’s all great investment as some of the ingredients last practically forever in the fridgeor pantry.

Bok ChoyBok choy is a leafy green vegetable with white stems and dark green leaves. It has amild flavor and the white stems are crisp. There are a few varieties of bok choy but Iprefer baby bok choy, which is smaller in size.

Chinese Broccoli(Gai Lan/Kai Lan)Chinese broccoli is similar to kale, with thick, sturdy stalks and dark green leaves.They are sometimes labeled as Chinese kale, or gai lan/kai lan, its name inChinese/Cantonese. If you can’t find Chinese broccoli where you are, you can use kaleas a substitute.

Fried TofuFried tofu can be purchased in plastic packaging at Asian markets. It’s basically friedfirm tofu for use in some noodle or stir-fry dishes. If you can’t find fried tofu whereyou are, you can buy a regular block of fresh firm tofu at your grocery store and deepfry pieces of it. It can also be served as a light snack with a sweet chili sauce.

GalangalGalangal is a rhizome in the ginger family, but it tastes distinctly different from ginger.Galangal is used in Thai cooking to lend its signature aroma and distinctive nuance todishes. Unfortunately, there is no good substitute for galangal. If you can’t find it fresh,just leave out the ingredient.

Kaffir Lime LeavesKaffir lime leaf is the leaf of the kaffir lime tree, another unique ingredient usedmostly in Thai cooking for its prized fragrance it imparts to Thai soups and curries. Ifyou can get the leaves fresh at your Asian store, buy and freeze. They keep for monthsand still retain the aroma.

LemongrassLemongrass is used in Southeast Asian cuisines, especially in Thai and Vietnamesecooking. The fibrous stalk—the white part of lemongrass—is tough but exudes atempting and lemony fragrance. To release its aroma, peel away the tough outer layerat the bottom of the stalk and use a cleaver or knife to pound, bruise or slice the stalk.

Thai BasilThai basil, or Asian basil, is commonly found in Asian markets. The plant has distinctpurplish stems and flowers. Thai basil leaves smell more intense compared to regularsweet basil. They are used abundantly in Thai and Vietnamese cuisines.

Soy SauceSoy sauce is a staple condiment and flavoring sauce used in most Asian cooking.Made of fermented soybeans, salt and water, there are various grades, brands andcountries of origin for soy sauce. I love soy sauce made in Taiwan as the taste is justright and can be used for all sorts of Asian recipes.

Dark Soy SauceDark soy sauce is used very sparingly in Asian cooking, mostly as a coloring agentdue to its dark color. Dark soy sauce is salty in taste and gives stir-fries a beautifuldark brown color. It can also be used as a marinade.

Sweet Soy SauceAlmost every country in Southeast Asia has its own version of sweet soy sauce, whichis sweet and thick in consistency. For the purpose of this ebook, I recommendIndonesian “kecap manis” when sweet soy sauce is called for in the ingredients.Kecap manis is easily found at Asian markets; however, if you can find Thai sweetsoy sauce, buy it instead.

Fish SauceFish sauce is the main flavoring sauce used in Thailand and Vietnam, but it’s gainingpopularity in other Asian countries as well as in the United States. A great quality andpremium-grade fish sauce is an umami bomb, enhancing flavors of many dishes. Whenpurchasing fish sauce, price does matter as the smell and taste of fish sauce should bepleasant, not foul smelling as in cheaper bottles.

Oyster SauceOyster sauce is an indispensable ingredient in Chinese and general Asian cooking. It’sthe key flavoring agent in noodles, stir-fries, and can also be used as a marinade. Thedark brown-colored oyster sauce is made with oyster extract and tastes salty with ahint of the briny nuance of oysters. There are a few brands of oyster sauce available inthe market, but I prefer the legendary Lee Kum Kee brand. Store it in the refrigerator.

Hoisin SauceHoisin sauce tastes both sweet and savory, with a thick consistency. It’s used in stir-fries and as a condiment in Asian dipping sauces. The complex flavors of hoisin saucecome from fermented soybeans, spices, dried sweet potatoes, salt, sugar and otheringredients.

Chinese Rice VinegarChinese rice vinegar is clear in color, has a sharp and acidic smell, and tastes sour.It’s used to pickle vegetables such as cucumber, as well as to give tartness to dishessuch as sweet and sour chicken. You may use apple cider vinegar as a substitute.

Sesame OilSesame oil is the aromatic oil derived from pressed and toasted sesame seeds.Sesame oil appears dark amber in color and adds a subtle fragrance to Asian dishes.When shopping for sesame oil, look for 100% pure sesame oil for best results.

Ground White PepperGround white pepper or white pepper powder is commonly used in Asian cooking. Itsmilder aroma and taste is great in marinades and sauces. A small bottle of groundwhite pepper lasts forever as only a tiny quantity is necessary. Store in your spicerack.

Cooking SakeCooking sake is a type of rice wine used in Japanese cooking. Cooking sake isfermented from rice and water, with a little bit of salt added to it. Sake is an essentialingredient in Japanese cooking. If you can’t find Japanese cooking sake, you maysubstitute it with Chinese rice wine.

MirinMirin is Japanese sweet rice wine that is commonly used in Japanese cooking. It addsa subtle sweetness to dishes. If you don’t have mirin, you can use a little bit of sugaras a substitute. You might want to stock up as mirin is an excellent sweetener thatmakes many Japanese dishes extremely flavorful.

KombuDried kombu or dashi kombu is edible kelp used extensively in Japanese cuisine. It’sthe key ingredient in making dashi, basic Japanese soup stock. Kombu comes in plasticpackaging and can be found in Japanese or Asian markets.

Dried Bonito FlakesDried bonito flakes are basically shaved dried tuna fish, used in Japanese cooking.Dried bonito flakes are an essential ingredient in making dashi, or Japanese soupstock. There are two kinds of dried bonito flakes, thin and slightly thicker flakes. Buythe thicker dried bonito flakes for making soup stock. If you can’t find the thickerflakes, you can use the thin flakes for equally amazing flavor.

Red MisoRed miso is Japanese fermented soybean paste used in making miso soup. Despite itsname, red miso is not red in color. It’s brownish in color and the texture is a bitgrainy. It’s salty and offers an earthy and savory note to soups.

PonzuPonzu is a Japanese condiment made of soy sauce, citrus juice and vinegar. The tasteis refreshing with a hint of tartness. It’s used as a dipping sauce for sushi, sashimi anddumplings, and also as salad dressing. Ponzu keeps well in the refrigerator for a fewmonths.

Thai Roasted Chili Paste (Nam Prik Pao)Thai roasted chili paste is the building block of many spicy Thai dishes. The roastedchili paste imparts the complex flavors in many Thai dishes, e.g., tom yum and otherstir-fries. While it can be made from scratch, you can buy the bottled version fromAsian or Thai grocery stores. One bottle lasts for a while and can be kept in therefrigerator. Thai roasted chili paste is also labeled as “Chili Paste with Soya BeanOil.”

Yellow Curry PasteYellow curry paste is used to make the milder yellow curry in Thai cooking. Turmericgives the vibrant yellow color to the dish. The curry paste usually comes in a smallcan or a plastic tub. For starters, buy a small can to avoid waste. The bigger plastictub, however, can be stored in the refrigerator easily for months without losing itsflavor and fragrance.

Coconut MilkCoconut milk is the milky colored liquid from the flesh of brown coconut, an importantingredient in South Asian cuisines, especially in Thai curries. They are available incans and mostly imported from Thailand.

Garam MasalaGaram masala is an Indian ground spice blend made of cloves, cinnamon, nutmeg,cardamom, peppercorn, bay leaves and other spices. It’s the secret ingredient in Indiancuisine, lending its exotic aroma, signature depth and complex flavors to many dishes.Garam masala keeps well for a long time but make sure you store it in an airtightcontainer to preserve the fragrance of the spices.

Curry PowderCurry powder is a blend of different spices—including but not limited to coriander,fenugreek, turmeric, red pepper and cloves—used in Asian cuisine to add fragrance,complex flavors, heat and a beautiful golden orange color to noodles, curries andother concoctions.

Spring Roll WrappersSpring roll wrappers are found in the frozen section of Chinese or Asian markets.There are two kinds of frozen spring roll wrappers: thin and thick versions. The thinwrappers are light and creamy in color while the thick wrappers are pale yellow incolor. The thick wrappers are also called egg roll wrappers. For the recipes in thisebook, please buy thin spring roll wrappers.

Vietnamese Rice PaperVietnamese rice paper is dry sheets made of rice, water, and some salt. They areround in shape and come in two sizes: big (8.5”/ 22 cm) and small (6 inch / 15 cm).They are used to wrap Vietnamese summer rolls or goi cuon. Traditionally,Vietnamese fried spring rolls (cha gio) are also wrapped with rice paper.

Dumpling WrappersThere are a variety of dumpling wrappers at the market—wonton, potsticker, gyoza,jiaozi, etc.—and you might be overwhelmed with the many choices. Choosing the rightdumpling wrappers is actually very easy. If you are making gyoza or Japanesepotstickers, you can buy the wrappers labeled “gyoza” or “potsticker.” They are roundin shape and essentially the same thing. If you’re making wontons, buy the oneslabeled “wonton.” Wonton wrappers are square in shape, and might be yellowish incolor.

NoodlesThere are a few types of noodles used in this ebook. While noodles look prettysimilar, they are rather different when it comes to Asian noodle dishes. There are alsomany different types of noodles in the market: chow mein, egg, Hong Kong, flat rice,rice sticks or vermicelli and udon, to name just a few. At right are the ones called forin this ebook.

Egg NoodlesEgg noodles are wheat-based noodles with eggs added. They are pale yellow in colorand lightly dusted with flour. If you can’t find fresh egg noodles, you can use dried eggnoodles.

Flat Rice NoodlesFlat rice noodles are available fresh at Chinese or Asian markets. They are soft,pliable, white in color and shiny looking (they’re coated with oil). They taste bestwhen fresh. Fresh flat rice noodles are used in Pad See Ew and Pad Kee Mao. Whenfresh noodles are not an option, you can use the substitutes below:

Dry Wide Rice SticksThis is the perfect substitute for fresh flat rice noodles. Packaged and made inThailand, the noodles are about 3/8-inch (1-cm) wide, and after soaking they expandto about ½-inch (1 ½-cm) wide.

Dry Skinny Rice SticksThese noodles are about 1/10-inch (0.3-cm) wide and are best for making Pad Thai.

Rice Sticks (Rice Vermicelli)Rice sticks or rice vermicelli are dry, thin rice noodles made with rice flour andwater. They are mostly made in China or Taiwan. Before buying the rice sticks, pleasecheck the label to make sure that no starch is added to the rice sticks, which can causethem to stick together after cooking. They are used for Singapore Fried Noodles.

Fish CakeNaruto or Japanese fish cake is one of the toppings for udon. They come in a plasticpackage. The fish cake is decorated with a beautiful pink swirl or flower shape in themiddle. The fish cake is cooked and can be eaten as is but I usually blanch the fishcake slices in hot boiling water before serving.

TamarindTamarind is usually sold as a rectangle block in a plastic package. The brown colorpulps are sticky. To extract the juice, add some warm water and extract the juice byhand. Discard the pulps, seeds and retain only the juice for cooking.

Resource GuideHere is a list of online retailers for Asian ingredients:

Asian Supermarket 365 www.asiansupermarket365.com

Import Food www.importfood.com

Temple of Thai www.templeofthai.com/food

CONTENTS

BasicsRice

Dashi

Nuoc Mam Cham

Hoisin Peanut Sauce

Frying Batter

AppetizersEdamame

Korean Cucumber Salad

Samosas

Garlic Naan

Summer Rolls (Goi Cuon)

Cha Gio (Vietnamese Fried Spring Rolls)

Chicken Gyoza

Soups and CurriesMiso Soup

Pork and Shrimp Wonton Soup

Tom Yum Goong (Thai Hot and Sour Shrimp Soup)

Chicken Yellow Curry

Tandoori Chicken

Chicken Tikka Masala

ChickenSesame Chicken

Sweet and Sour Chicken

BeefMongolian Beef

Shaking Beef

Vegetables & SaladBroccoli & Scallops

Asian Chicken Salad

Rice & NoodlesKorean Bulgogi Beef Bowl

Thai Crab Fried Rice

Vietnamese Grilled Pork Noodles

Pad Thai

Pad See Ew

Pad Kee Mao

Shrimp Lo Mein

Singapore Fried Noodles

Udon

DessertsGreen Tea Ice Cream

Mango Lassi

How to Fold Samosas

How Wrap Summer Rolls

How to Wrap Fried Spring Rolls

How to Wrap Wontons

Steamed rice is a staple in Asian cuisines. No dinner is complete without a steamingbowl of warm and fluffy rice. Steamed rice is best made with an electric rice cooker—a great investment if you love Asian food. The rice cooker lasts forever and isvery affordable. If you don’t have a rice cooker, you can always make rice using thestovetop. Here are the perfect, foolproof recipes for making steamed rice at home.

STEAMED RICEServes 4 - 6

2 cups (400 g) rice, long grain or Jasmine rice

2 cups (470 ml) water

StovetopPlace the rice inside a pot and rinse the rice thoroughly with cold running water. Drainthe water a few times until the water becomes clear, leaving 2 cups of water in thepot.

On a stovetop, cover the pot tightly with its lid and bring to boil over low heat. Boilfor about 15 minutes or until the rice is cooked and the water dries up.

Turn off the heat, stir and loosen the rice immediately with a spatula. For the fluffiestrice, let rest for 15 minutes before serving.

Electric Rice CookerPlace the rice inside the cooking pan of the rice cooker. Rinse the rice thoroughly withcold running water. Drain the water a few times until the water becomes clear, leaving2 cups of water in the cooking pan.

Turn the heat on the rice cooker to cook the rice, per the manual.

Stir and loosen the rice immediately with a spatula after the rice is cooked. For thefluffiest rice, let rest for 15 minutes before serving.

Dashi or Japanese fish stock is the basic building block of Japanese cooking.Making dashi at home takes less than 30 minutes and you can use it for so manydifferent Japanese dishes: miso soup, udon, the soup base for various ramen andJapanese hot pot recipes. Make ahead and store it in the refrigerator for up to oneweek.

DASHI (JAPANESE FISH STOCK)Yields: 6 cups (1.4 liter)

8 cups (1.9 liter) water

Two 6 x 6 inch (15 x 15 cm) pieces kombu (dried kelp)1 ½ ounces (40 g) dried, shaved bonito flakes

Rinse the kombu with water thoroughly. Cut the kombu into big pieces. Add the waterand the kombu to a stock pot and let it sit for 30 minutes.

Place the stock pot over medium heat and bring to a boil. Remove the kombu and addthe bonito flakes. Stir once to mix well. As soon as the liquid starts to boil, decreasethe heat to low and simmer for 5 minutes. Remove the foam and scum that appear onthe surface.

Turn off the heat and let the liquid sit for 15 minutes. Strain it through a fine sieve orcheesecloth. To make clear dashi, do not squeeze or press the bonito flakes whilestraining. Discard the bonito flakes after use. The dashi is now ready to use.

No Vietnamese meal is complete without Nuoc Mam Cham, the ubiquitousVietnamese dipping sauce that goes hand-in-hand with cha gio (fried spring rolls),Vietnamese grilled pork noodles, and various Vietnamese dishes. Striking theperfect balance of this dipping sauce is vital—it has to be light, yet oozing with theumami flavor from the fish sauce, with just the right nuance of sweet, salty, andspicy. For the best nuoc mam cham, a premium fish sauce is essential.

NUOC MAM CHAM (VIETNAMESE DIPPING SAUCE)Yields: scant 3/4 cup (150 ml)

3/4 cup (160 ml) water

¼ heaping cup (60 g) sugar¼ cup (60 ml) fish sauce3 tablespoons lime juice1 teaspoon store-bought chili garlic sauce

In a small pot, bring the water and sugar to boil. Turn off the heat as soon as the sugarmelts. Let cool.

Add the fish sauce and lime juice, stir to mix well. Add the chili garlic sauce, stirwell.

The dipping sauce is now ready and can be kept in the refrigerator for a few days.

This sauce pairs well with freshly wrapped Goi Cuon, or Summer Rolls. I love thesavory, sweet and creamy texture of this dipping sauce. I also love it as a saladdressing. In fact, you may use it as a dressing for the Asian Chicken Salad.

HOISIN PEANUT SAUCEYields: 1/2 cup

2 tablespoons hoisin sauce3 tablespoons creamy peanut butter1 ½ tablespoons Chinese rice vinegar or apple cider vinegar

¼ cup (60 ml) warm water½ teaspoon sugar1 tablespoon roasted peanuts, roughly chopped or pounded

Combine all the ingredients together in a small bowl. Whisk to mix well. Transfer to adip bowl and garnish with the peanuts. The dipping sauce is now ready.

I have many frying batter recipes, but time after time, I come back to this amazingfrying batter that produces the crispiest, lightest and crunchiest fried foods ever.The secret ingredients are egg white and baking powder. Use this frying batter tomake Sesame Chicken, Sweet and Sour Chicken or any fried foods you desire.

FRYING BATTERYields: 2/3 cup (160 ml)

½ cup (65 g) all-purpose flour, sifted¼ cup (30 g) cornstarch

½ teaspoon baking powder1 egg white1/3 cup (80 ml) cold water1 tablespoon oilPinch of salt

Mixed all the ingredients in a bowl until well combined, stir a few times to make surethere are no lumps and the batter is smooth. The batter is now ready to be used.

I don’t know about you, but the first item I order at a Japanese restaurant isedamame. This amazing appetizer is so easy to make at home and costs only afraction of the price you pay at the restaurant. It takes less than 10 minutes, plusthey are so good and healthy. All you need to do is buy a big bag of frozenedamame, and you can have this any time of the day.

EDAMAMEServes 4 as an appetizer or snack

12 ounces (340 g) frozen edamame

Water, for boiling1 teaspoon kosher salt

Thaw the frozen edamame at room temperature.

Bring a pot of water to boil. Drop the edamame into the water, boil for about 3minutes. Strain in a colander.

Transfer edamame to a big salad bowl, add kosher salt. Toss a few times until the saltis nicely distributed. Serve immediately.

I love Korean Cucumber Salad. It’s such a great appetizer—salty, garlicky, sourand spicy. The salad is easy to make at home with easy-to-get ingredients. Servethis before a Korean or Asian meal, which is a surefire way to stimulate yourappetite. The best cucumber for pickling is the smaller baby cucumbers. Thesecucumbers usually don’t have much seeds, making them the best for pickles.

KOREAN CUCUMBER SALADServes 4 as an appetizer

8 ounces (225 g) baby cucumber

¾ teaspoon salt1 teaspoon Chinese vinegar or apple cider vinegar1 ½ tablespoons sugar1 teaspoon chili powder½ teaspoon chili oil½ teaspoon sesame oil2 cloves garlic, mincedWhite sesame seeds, for garnishing

Rinse the cucumber thoroughly and cut into pieces. Add salt, stir gently to combinewell. Set aside for 15 minutes.

Combine vinegar, sugar, chili powder, chili oil and sesame oil; stir to mix well andmake sure sugar is completely dissolved. Set aside.

Drain the salty liquid from the cucumber, but do not squeeze. Add the garlic andvinegar mixture, gently toss. Top with sesame seeds before serving.

Samosa is an absolutely mouthwatering Indian appetizer made of potatoes, spicesand deep fried to golden perfection. This is an easy and simplified version ofsamosa. The filling is wrapped with store-bought frozen spring roll wrappers. Theend result is crispy and aromatic—a dainty appetizer that everyone will enjoyeating.

SAMOSASMakes 20 or serves 4-6 as an appetizer or snack

Water, for boiling

8 ounces (230 g) potato2 tablespoons vegetable oil¼ small onion, diced¼ cup (25 g) green peas, diced1 heaping tablespoon curry powder½ teaspoon chili powder1 teaspoon sugar¼ teaspoon salt or to tasteVegetable oil, for deep frying

Sealing Mixture2 teaspoons cornstarch1/3 cup (80 ml) hot water

Bring a small pot of water to boil. Gently drop the potato in the boiling water andcook for 10 minutes or until it is completely cooked. Strain in a colander and let cool.

Peel the potato and roughly chop or mash into small chunks or cubes.

Heat a pan on medium heat and add the oil. Sauté onions until aromatic, then add thepotato and green peas; stir to combine well. Add the curry powder, chili powder,sugar and salt. Continue to cook for about 5 minutes. Transfer the mixture to a bowland let cool for 15 minutes.

Make the sealing mixture by combining the cornstarch and water together. Use theback of a spoon to break the cornstarch lumps and stir continuously to form a smoothand sticky paste. Set aside.

To fold the samosas, please follow the picture guide on the following page.

Heat 2 to 3 inches (5 to 7.5 cm) of oil in a small pan or stock pot to 350°F (175°C) fordeep frying. Gently drop the samosas into the oil and deep fry in batches, until theyturn golden brown. Remove with a strainer or slotted spoon, draining excess oil bylaying the samosas on a wire rack or a dish lined with paper towels. Serve warm.

How to Fold Samosas

step 1To wrap the samosa, cut each spring roll wrapper into 3 equal sized pieces. Scoop ½tablespoon of the filling onto the top center part of the wrapper.

step 2Using a small brush or your index finger, dab the outer edges of the wrapper with thesealing mixture, fold and form the samosa into a triangle shape.

step 3Continue to fold down to form the triangle shape.

step 4Pinch the edges and all corners to make sure they are sealed tightly and there is noleakage. Repeat the same until the filling is used up.

Naan is no longer exclusive to Indian restaurants thanks to this easy recipe thatyou can make at home, on a stovetop. This homemade garlic naan is better thanyour regular plain naan—it’s soft, fluffy, garlicky, and you don’t need a clay ovento make it!

GARLIC NAANMakes 8 or serves 4 as an appetizer or snack

1 teaspoon sugar½ cup (120 ml) warm water

¼ ounce (7 g) active dry yeast2 ¼ cups (350 g) all-purpose flour½ cup (125 g) plain yogurt1 tablespoon vegetable oil2 garlic cloves, finely minced3 sprigs cilantro, leaves only, choppedOil, for greasing the skillet4 tablespoons melted salted butter

In a small bowl, add the sugar, warm water and yeast together. Stir to combine well.The yeast should be activated when it becomes foamy, about 15 minutes. Transfer theflour to a flat surface and make a well in the middle. Add the yeast mixture, yogurt andoil; knead the dough until the surface becomes smooth and shiny, about 10 minutes.Cover the dough with a damp cloth and let it rise in a warm place (e.g., beside thestovetop or warm oven). The dough should double in size, in about 1 hour.

Divide the dough into 8 equal portions. Roll each portion into an 8-inch (20-cm)circle using a rolling pin dusted with some flour. Sprinkle some garlic and cilantro onthe top surface of each dough circle and use the rolling pin to gently press the garlicand cilantro into the dough.

Heat a skillet (cast iron preferred) over high heat and lightly grease the surface withsome oil to prevent the dough from sticking to the skillet. Place the dough—garlic-and-cilantro side up—in the skillet. When it puffs with bubbles and burnt spots appearon the bottom surface, flip it over and cook the other side. Repeat the process witheach dough circle.

Brush warm naan with the melted butter before serving.

Summer Rolls are some of the most enticing—and healthy—appetizers in Asiancuisine. Fresh vegetables, herbs and boiled shrimp are rolled together usingVietnamese rice paper, and then served with hoisin peanut sauce or Nuoc MamCham dipping sauce. The taste is light, refreshing and pleasing to the palate.

SUMMER ROLLS (GOI CUON)Makes 8 or serves 4 as an appetizer or snack

6 ounces (170 g) dry Vietnamese rice sticks6 ounces (170 g) peeled, deveined, medium-sized shrimp

4 leaves fresh lettuce, sliced into 8 pieces8 sheets Vietnamese rice paper2 ounces (60 g) carrot, peeled and cut into matchstick strips1/3 cup cilantro leaves1/3 cup mint leaves

Cook the rice sticks according to package directions. Strain in a colander and rununder cold running water until cool. Set aside to drain.

In another small pot, bring some water to boil. Cook the shrimp for about 1 minute, oruntil the shrimp are completely cooked. Drain, let cool and slice in half lengthwise.Set aside.

Divide the rice sticks, shrimp, lettuce, carrot, cilantro and mint. Divide rice sticks,shrimp, carrot, cilantro and mint leaves into 8 equal portions.

To assemble the rolls, please follow the picture guide on the following page.

Serve with Nuoc Mam Cham dipping sauce.

How to Wrap Summer Rolls

step 1Dip one rice paper sheet (at a time) in a big bowl of lukewarm water. Shake off theexcess water and quickly transfer to a clean, dry and flat working surface, such as thekitchen counter or a chopping board.

step 2Lay the lettuce, carrots, rice sticks, cilantro and mint leaves on the rice paper.

step 3Fold the bottom side of the rice paper over the filling securely, then fold the left andright sides of the rice paper over the filling and continue to roll. Make sure the fillingis secured tightly.

step 4Place 3 shrimp halves horizontally above the roll, with the orange side facing downand continue to roll it over. Repeat the same until everything is used up.

Cha Gio is the Vietnamese version of fried spring rolls. The filing is a scrumptiouscombination of ground pork, shrimp, bean threads and vegetables. Traditionally,cha gio is made with Vietnamese rice paper, but I used spring roll wrappers foreasy frying. You might try to make these spring rolls with the rice paper, but makesure you soak the rice paper before wrapping with the filling. Please note that ricepaper spring rolls are harder to deep fry and will not turn golden brown afterfrying.

CHA GIO (VIETNAMESE FRIED SPRING ROLLS)Makes 12 or serves 4 as an appetizer or snack

½ ounce (15 g) bean threads6 ounces (170 g) ground pork2 ounces (60 g) medium-sized shrimp, chopped1 ounce (30 g) carrot, shredded¼ small onion, diced1 tablespoon fish sauce3 dashes ground white pepper12 spring roll wrappersVegetable oil, for deep frying

Sealing Mixture2 teaspoons cornstarch1/3 cup (80 ml) hot water

Cook the bean threads according to the package directions. Strain in a colander andrun under cold running water until cool. Use a pair of kitchen scissors to cut the beanthreads into shorter strands. Set aside.

Make the sealing mixture by combining the cornstarch and water together. Use theback of a spoon to break the cornstarch lumps and stir continuously to form a smoothand sticky paste. Set aside.

Transfer the bean threads, ground pork, shrimp, carrots and onions into a bowl andadd the fish sauce and pepper. Stir to combine well to form a sticky filling.

To assemble the spring rolls, please follow the picture guide on the following page.

Heat 2 to 3 inches (5 to 7.5 cm) of the oil in a small pan or stock pot to 350°F (175°C)for deep frying. Gently drop the spring rolls into the oil and deep fry in batches, untilthey turn golden brown. Remove the spring rolls with a strainer or slotted spoon,draining the excess oil by laying the spring rolls on a wire rack or a dish lined withpaper towels. Serve immediately with Nuoc Mam Cham.

How to Wrap a Fried Spring Roll

step 1Place a spring roll wrapper on a flat surface. Spread 1 tablespoon of the fillinglengthwise onto the bottom part of the wrapper. Do not overfill. Using a small brush oryour index finger, dab the sealing mixture around the outer edges of the wrapper.

step 2Fold the bottom part of the wrapper over the filling.

step 3Fold the left and right sides of the wrapper over the filling. Make sure the filling issecured tightly.

step 4Roll the spring roll over. Repeat the same until everything is used up.

I love Japanese gyoza—the skin is always crispy and the filling is always moreflavorful than regular Chinese dumplings. This recipe is my take on the ones servedat my favorite Japanese restaurant. They are very easy to make and can be frozen,so double up on the ingredients, make a huge batch and you can eat gyoza wheneveryou want.

CHICKEN GYOZAMakes 20 or serves 4 as an appetizer or snack

20 store-bought gyoza wrappers

2 tablespoons vegetable oil, for pan frying

Filling10 ounces (280 g) ground chicken1 cup shredded cabbage1 scallion, finely chopped1-inch (2.5-cm) piece ginger, peeled and grated1 tablespoon cooking sake1 ½ tablespoons mirin1 tablespoon soy sauce½ teaspoon salt½ teaspoon sesame oil3 dashes ground white pepper

Dipping Sauce1/3 cup (80 ml) ponzu, for dipping½ teaspoon chili oilWhite sesame seeds

Combine all the ingredients in the filling in a bowl, stir and mix well to form a stickyfilling. Chill in the refrigerator for 30 minutes.

Combine all the ingredients in the dipping sauce in a dip bowl, stir to mix well and setaside.

To assemble the gyoza, place a piece of the gyoza wrapper on your palm and spoonabout 1 heaping teaspoon of the filling onto the wrapper. Do not overfill. Dip yourindex finger into a small bowl of water and circle around the outer edges of the gyozawrapper. Fold the gyoza over to form a half moon shape. Finish by pressing the edgeswith your thumb and index finger to ensure that the dumpling is sealed tightly and thereis no leakage. Place the gyoza on a floured surface or baking sheet. Cover them with adamp kitchen towel to prevent drying. Repeat the process until the filling is used up.

Heat 1 tablespoon oil in a skillet over medium heat. Arrange 10 gyoza in the skilletand cover with its lid. Pan fry the gyoza until the bottoms turn golden brown andcrispy. Turn them over and pan fry the other side until golden brown. Repeat the sameuntil all gyoza are cooked.

Serve with the dipping sauce.

Tip: You can freeze the wrapped gyoza in a plastic zip bag for weeks. Thaw them atroom temperature when you are ready to cook them.

Miso soup is the ubiquitous Japanese soup that is commonly served with atraditional Japanese meal. Making miso soup at home is an easy affair. Once youhave dashi, miso soup is a 15-minute recipe that you can whip up in a jiffy. You canbe creative with the ingredients: various types of mushrooms, clams or fried tofupuffs. Either way, it’s always comforting.

MISO SOUPServes 4 as part of a multi-course meal

3 cups (700 ml) dashi

4 ounces (115 g) silken tofu, cut into small pieces2 ounces (55 g) buna shimeji mushrooms, bottom parts trimmed1 tablespoon chopped scallion2 ½-3 tablespoons red miso paste

Heat dashi in a small stock pot. As soon as it starts to boil, add the tofu andmushrooms and let boil for 1-2 minutes. Turn off heat and add the red miso. Stir thesoup gently with a pair of chopsticks or a small ladle until the miso paste iscompletely dissolved.

Transfer the soup into four bowls, top with some chopped scallions, and serveimmediately.

Wonton soup is such a comfort food. There is something about dumplings in ahearty chicken broth that warms the heart and soul. This recipe comes completewith plump and juicy wontons in a savory broth. This soup is especially tasty oncold winter nights, but it’s an all-season soup that you can enjoy the entire year.

PORK AND SHRIMP WONTON SOUPMakes 20 wontons or serves 4 as part of a multi-course meal

20 wonton wrappers4 cups (950 ml) water

1 scallion, trimmed and cut into small rounds, for garnishing

Filling4 ounces (110 g) ground pork4 ounces (110 g) shelled and deveined shrimp, chopped into pieces½ teaspoon fish sauce¼ teaspoon salt½ teaspoon sesame oil3 dashes ground white pepper

Soup1 can (14 ounces/400 g) store-bought chicken broth1 cup (240 ml) water½ teaspoon sesame oil3 dashes ground white pepperSalt, to taste

Combine all the filling ingredients in a bowl, stir and mix well to form a sticky filling.Chill in the refrigerator for 30 minutes.

To assemble the wontons, please follow the picture guide on the following page.

Bring the water to boil in a pot. Gently drop the wontons into the water and boil untilthey float to the top, about 1-2 minutes. Remove the wontons with a strainer or slottedspoon, drain the excess water, and cover them to prevent drying.

To make the soup, bring a pot of the chicken broth and water to boil. Add pepper andsalt. Transfer 5 wontons into each soup bowl, add some broth, garnish with scallionsand serve immediately.

How to Wrap Wontons

step 1Place a piece of wonton wrapper on your flat surface and spoon about 1 heapingteaspoon of the filling onto the wrapper. Do not overfill. Dip your index finger into asmall bowl of water and circle around the outer edges of the wonton wrapper.

step 2Fold the wonton over to form a triangle shape, press to seal the edges tightly.

step 3Using both thumbs and index fingers, bring the two corners down together and securefirmly.

step 4One corner should overlap the other. Dab on a little water to help seal it. Place thewontons on a floured surface or baking sheet. Cover them with a damp kitchen towelto prevent drying. Repeat the process until the filling is used up.

Tom Yum Goong is probably my favorite recipe in the entire ebook. The reason issimple: Every time I make this soup, the taste transports me to Bangkok whereamazing tom yum goong is found on practically every corner. If you follow thisrecipe precisely, you will be rewarded with Bangkok-style tom yum goong that isbursting with intense and explosive flavors. Once you master the techniques, youwill never go back to the watered-down version served at your neighborhood Thairestaurant.

TOM YUM GOONG (THAI HOT AND SOUR SHRIMP SOUP)Serves 4 as part of a multi-course meal

2 ½ cups (600 ml) water2 stalks lemongrass, white part only, cut into 3-inch (7 ½ cm) strips and pounded2-inch (5cm) piece galangal, sliced8 kaffir lime leaves, torn6 bird’s eye (Thai) chiles, lightly pounded2 tablespoons Thai roasted chili paste8 ounces (230 g) peeled, deveined, tail-on jumbo or medium-sized shrimp1 tomato, cut into wedges6 fresh oyster mushrooms, or canned straw mushrooms3 teaspoons fish sauce3 ½ tablespoons lime juice4 tablespoons evaporated milk, optional4 sprigs cilantro, leaves only, chopped

Bring water to a boil. Add the lemongrass, galangal, kaffir lime leaves and chiles, andbring to boil. Add chili paste, stir to dissolve. Add the shrimp, tomato, mushrooms andfish sauce. Stir with a ladle to combine.

Boil the soup for about 1 minute, or until the shrimp are cooked. Turn off the heat, addthe lime juice and evaporated milk, if using. Garnish with the cilantro leaves andserve immediately with steamed rice. For best results, make the soup with shrimpstock. To make the shrimp stock, boil shrimp shells with water and discard the shells.

Evaporated milk is the secret ingredient that gives tom yum goong a little extra body.The evaporated milk makes the soup creamier and even more tantalizing to the tastebuds.

There are different kinds of Thai curries, but I am partial to yellow curry because Ilove potato and there are always chunks of potato in Thai yellow curry. Makingmouthwatering and authentic yellow curry is easier than you thought. Once youmaster the basic skills in making Thai curries, you can make just about any curryyou like: green, red, panang or massaman, as the cooking method is about the same.

CHICKEN YELLOW CURRYServes 2 as a main dish with rice or 4 as part of a multi-course meal

1 ½ tablespoons vegetable oil

½ small onion, peeled and cut into small wedges1 ½ tablespoons yellow curry paste8 ounces (230 g) boneless, skinless chicken, cut into bite-sized pieces2 ounces (60 g) baby carrot1 medium-sized potato, peeled and cut into chunks1/3 cup (80 ml) coconut milk¾ cup (180 ml) water1 teaspoon fish sauce2 teaspoons sugar

Heat the oil in a small pot over medium heat. Sauté the onion a few times beforeadding the yellow curry paste. When you smell the aroma from the curry paste, add thechicken, baby carrots and potato into the pot, stir to combine well with the curry paste.

Add the coconut milk and water, and cover the pot with its lid. Lower the heat andsimmer for about 5 minutes or until all the ingredients are cooked. Add the fish sauceand sugar, and stir to mix well with the curry. Turn off the heat and serve the curryimmediately with Steamed Rice.

Even though I love Indian buffets, I’m not crazy about the Tandoori Chicken servedat most Indian restaurants. It’s always too dry and bland in flavor. The besttandoori chicken I have had is from a hole-in-the-wall Indian restaurant indowntown San Francisco. For years, I have been trying to replicate the recipe, tono avail, until my good friend Reem at Simply Reem (simplyreem.com) came to myrescue. Her easy recipe produces moist, juicy, tender and extremely tasty tandoorichicken. And the sweetest thing is you can turn this tandoori chicken into a killerChicken Tikka Masala. Now, that’s what I call awesome!

TANDOORI CHICKENServes 2 as a main dish with rice

1 pound (450 g) skinless, boneless chicken thighs, cut into pieces2 tablespoons vegetable oil, for basting1 lime, cut into wedges

Marinade½ cup (120 ml) plain yogurt2 cloves garlic, finely minced1-inch (2.5-cm) piece ginger, peeled and finely minced¼ teaspoon garam masala1 teaspoon paprika2 tablespoons lime juice1 tablespoon vegetable oil1 ½ teaspoons salt¼ teaspoon turmericRed coloring, optional

Clean and pat dry the chicken with paper towels.

Mix all the ingredients for the marinade in a bowl. Stir to combine well. Add thechicken and marinate 4-6 hours, or even better, overnight.

Preheat oven to 500°F (260°C). Line the baking sheet with aluminum foil and place awire rack over it. Place the chicken on the wire rack. Bake for 10-15 minutes, thenturn the chicken over and bake for another 10 minutes. Using a small brush, baste bothsides of the chicken with the oil every 5 minutes.

Remove the chicken from oven, and serve immediately with the lime wedges.

I love Indian buffets and I can never get enough of this creamy, rich andscrumptious curry. I love dipping Garlic Naan to sop up the creamy sauce, orsimply top my basmati rice with loads of it. I learned this amazing recipe from mygood friend Reem at Simply Reem (simplyreem.com), who is an amazing Indiancook. Her recipe rivals the best restaurants’. Try it and I’m sure you’ll agree.

CHICKEN TIKKA MASALAServes 2 as a main dish with rice

1 recipe Tandoori Chicken

4 tablespoons butter1-inch (2.5-cm) piece ginger, peeled and finely minced1 clove garlic, finely minced½ cup (120 ml) canned tomato paste2 tablespoons chili powder½ teaspoon garam masala2 tablespoons ketchup½ teaspoon sugarSalt, to taste½ cup (120 ml) water4 tablespoons heavy whipping cream2 sprigs cilantro, leaves only, roughly chopped

Cut the tandoori chicken into bite-sized pieces. Set aside.

Heat the butter in a pan over low heat. Add the ginger and garlic, and saute for about1-2 minutes or until aromatic. Add the tomato paste and chili powder, stir to mix well,about 30 seconds.

Add the tandoori chicken and garam masala into the pan, stir and let simmer for 10minutes. Cover the pan with its lid.

Add the ketchup, sugar, salt and water, and simmer for another 3 minutes. Turn off theheat and add the heavy whipping cream, stir to combine well with all the ingredientsin the pan. Transfer to a serving platter and garnish with the chopped cilantro leavesbefore serving.

Chicken tikka masala is best served with steamed basmati rice, which is lighter,fluffier and has a nutty flavor. It goes extremely well with the curry. You can alsoserve it with Garlic Naan.

Everyone loves Chinese Sesame Chicken—deep-fried and crispy chicken coatedwith a sweet, savory sauce and speckled with lots of sesame seeds. This dish is thegolden child of Chinese takeout restaurants as patrons and diners just can’t seemto get enough of it. Lucky for us, I have decoded the secrets to making restaurant-style sesame chicken, with taste that rivals, if not surpasses, your favorite joint. Ihave a recipe tester who gave this recipe two thumbs way up!

SESAME CHICKENServes 2 as part of a multi-course meal

1 recipe Frying Batter

8 ounces (250 g) boneless, skinless chicken breast, cut into stripsVegetable oil, for deep frying1 ½ tablespoons vegetable oil1 clove garlic, mincedWhite sesame seeds, for garnishing

Sauce2 tablespoons soy sauce1 tablespoon Chinese rice vinegar or apple cider vinegar4 tablespoons sugar2 teaspoons cornstarch1/3 cup (80 ml) tablespoons water

Mix all the ingredients for the sauce in a small bowl. Set aside.

Prepare the Frying Batter. Add the chicken into the batter, stir to coat evenly with thebatter.

Heat 2 to 3 inches (5 to 7.5 cm) of the oil in a wok or a stock pot to 350°F (175°C) fordeep frying. Gently drop the chicken into the oil and loosen them up immediatelyloosen up the chicken strips with a spatula to prevent the strips from sticking together.Deep fry the chicken to golden brown. Remove the chicken from the oil with a straineror slotted spoon, draining the excess oil by laying the chicken on a dish lined withpaper towels. Discard the oil.

Heat 1 ½ tablespoons oil in a wok or skillet over high heat. Add garlic and stir fryuntil aromatic, before adding sauce.

As soon as the sauce thickens, add the fried chicken into the wok or skillet. Stircontinuously until all the ingredients are well coated with the sauce. Garnish withsesame seeds, and serve immediately with Steamed Rice.

Another popular standby on Asian takeout menus is Sweet and Sour Chicken. Thesecret to a great homemade version lies in an amazing frying batter. My batterincorporates egg white and delivers super crispy fried chicken. I like my sweet andsour chicken just lightly coated with the sauce. If you love it saucier, double up onthe portion of the sauce.

SWEET AND SOUR CHICKENServes 2 as part of a multi-course meal

8 ounces (230 g) skinless and boneless chicken breast, cut into bite-sized cubes

1 recipe Frying Batter1 ½ tablespoons vegetable oil2 cloves garlic, minced½ small red bell pepper, cut into small cubes½ small green bell pepper, cut into small cubes½ small tomato, cut into wedges1/3 cup (75 g) canned pineapple chunksVegetable oil, for deep frying

Sauce4 tablespoons ketchup1 tablespoon Chinese vinegar or apple cider vinegar2 tablespoons sugar1 tablespoon oyster sauce2 teaspoons cornstarch1/3 cup (80 ml) water

Mix all the ingredients for the sauce in a small bowl. Set aside.

Prepare the Frying Batter. Add the chicken into the batter, stir to coat evenly with thebatter.

Heat 2 to 3 inches (5 to 7.5-cm) of the oil in a wok or a stock pot to 350°F (175°C)for deep frying. Gently drop the chicken into the oil and loosen them up immediatelywith a spatula to prevent the chicken from sticking together. Deep fry the chicken togolden brown. Remove the chicken from the oil with a strainer or slotted spoon,draining the excess oil by laying the chicken on a dish lined with paper towels.Discard the oil.

Heat up 1 ½ tablespoons oil in a wok or skillet over high heat. Add the garlic and stirfry until aromatic before adding the peppers, tomato and pineapple. Stir theingredients a few times before adding the sauce.

As soon as the sauce thickens, add the fried chicken into the wok or skillet. Stircontinuously until all the ingredients are well coated. Serve immediately with SteamedRice.

P.F. Chang’s is a Chinese food franchise in the United States and one of the mostpopular dishes there is Mongolian Beef. While I am not a big fan of its food, I haveto say that their Mongolian beef is actually pretty amazing—tender, juicy and silkypieces of beef in a light sauce. My recipe closely mimics the taste of P.F.Chang’s.

MONGOLIAN BEEFServes 2 as a main dish with rice

8 ounces (230 g) beef tenderloin1 teaspoon cornstarch

2 tablespoons vegetable oil2 cloves garlic, minced1-inch (2.5-cm) piece ginger, peeled and sliced2 tablespoons vegetable oil6 scallions, cut into 2-inch (5-cm) lengths

Sauce2 teaspoons soy sauce1 tablespoon oyster sauce¾ teaspoon dark soy sauce1 ½ tablespoons sugar¼ cup (60 ml) water1 teaspoon cornstarch½ teaspoon sesame oil3 dashes ground white pepper

Cut the beef into thin pieces and add the cornstarch. Stir to coat well. Set aside for 10minutes.

Combine all the sauce ingredients in a bowl. Set aside.

Heat ½ tablespoon oil in a wok or skillet over high heat. Stir fry the beef until itchanges color on the outside, but remains pink inside. Remove and set aside. Cleanand rinse the wok or skillet.

Heat remaining oil over high heat. Add garlic and ginger and stir fry until aromatic.Return the beef to the wok or skillet and stir fry until cooked. Add sauce, and stir tocombine well.

As soon as the sauce thickens, add the scallions and give it a few quick stirs. Serveimmediately with Steamed Rice.

Shaking Beef is a popular Vietnamese beef dish that derives its name from themotion of tossing and “shaking” when the beef is cooked over high heat in a wok.Shaking beef is deeply flavorful, thanks to hours of marinating in fish sauce, soysauce and oyster sauce. Serve the beef with tomato, watercress and a squirt of limejuice for a refreshing taste.

SHAKING BEEFServes 2 as a main dish with rice

10 ounces (280 g) beef tenderloin or sirloin, cut into bite-sized cubes

1 1/2 tablespoons vegetable oil2 cloves garlic, minced1 small tomato, sliced horizontally into pieces1 small bunch watercress1 lime, cut into wedges

Pickled Onion½ small red onion, sliced2 tablespoons Chinese rice vinegar or apple cider vinegar1 tablespoon sugarPinch of salt

Marinade2 tablespoons oyster sauce1 tablespoon soy sauce½ tablespoon fish sauce1 tablespoon vegetable oil1 ½ teaspoons sugar½ teaspoon black pepper

Make the pickled onion by combining the onion with vinegar, sugar and salt. Set aside.

Combine all the marinade ingredients and marinate the beef for at least 30 minutes, upto 2 hours.

Heat the oil in a wok or skillet over high heat. Add the garlic and stir fry untilaromatic, followed by the beef. Continue to toss and “shake” the beef with a spatula,until the beef is completely cooked and no longer pink inside, about 1–2 minutes.

Transfer the beef to a serving platter with tomato, watercress and lime wedges. Top itwith the pickled onion and serve with Steamed Rice.

Broccoli and fresh scallop pair perfectly in this simple Chinese vegetable stir-fry.The sauce is very light and doesn’t overwhelm the briny good taste of freshscallops. It’s very easy to overcook this dish so you have to be precise with thetiming.

BROCCOLI & SCALLOPSServes 4 as part of a multi-course meal

Water, for boiling1 tablespoon vegetable oil

8 ounces (230 g) broccoli florets6 ounces (170g) scallops1-inch (2.5-cm) piece ginger, peeled and sliced1 ounce (30 g) carrot, peeled and sliced

Sauce1 tablespoon oyster sauce½ tablespoon soy sauce½ teaspoon sugar¼ cup (60 ml) water½ teaspoon cornstarch½ teaspoon sesame oil3 dashes ground white pepper

Bring water to a boil and add 2 drops of oil to the water. Blanch the broccoli floretsin the boiling water for 10 seconds. Remove immediately with a strainer or slottedspoon, draining the excess water. In the same boiling water, blanch the scallops for 30seconds. Remove immediately and drain.

Combine all of the sauce ingredients in a bowl. Set aside.

Heat the remaining oil in a wok or skillet over high heat. Add the ginger and stir fryuntil aromatic. Add the carrot; give it a few quick stirs before adding the broccoli andscallops. Add the sauce, and stir to combine. As soon as the sauce thickens, turn offthe heat, serve immediately with Steamed Rice.

Asian Chicken Salad is one of the easiest and healthiest salads available. Thedressing is always light and fat free, using simple condiments such as Japaneseponzu. This dressing is citrusy, with a slight hint of sweetness from the honey,making this Asian chicken salad an appetizing starter before any meal.

ASIAN CHICKEN SALADServes 2 as a light salad

6 ounces (170 g) boneless, skinless chicken breastPinch of salt

3 dashes ground black pepper1 teaspoon vegetable oil5 ounces (140 g) pack spring mix saladWhite sesame seeds, for garnishing

Dressing¼ teaspoon grated ginger2 tablespoons ponzu1 tablespoon honey½ teaspoon sesame oil

Lightly season both sides of the chicken with salt and pepper.

Mix all the ingredients for the dressing in a small bowl. Set side.

Heat the oil in a wok or skillet over high heat. Add the chicken and pan fry until bothsides of the chicken turn light brown and are completely cooked. Let cool and cut intostrips.

In a big salad bowl, toss the salad and the chicken with the dressing. Top the saladwith sesame seeds and serve immediately.

I love Korean cuisine and always think that Koreans have a way of making beefextremely tender, juicy and flavorful. Case in point: This mouthwatering KoreanBulgogi Beef served on top of Steamed Rice. This dish is very easy to put togetherand takes fewer than 30 minutes from prep to dining table, making it a perfectweeknight dinner for busy cooks.

KOREAN BULGOGI BEEF BOWLServes 2 as a main dish

8 ounces (230 g) beef sirloin, thinly sliced

1 tablespoon vegetable oil¼ small onion, sliced1 ounce (30 g) carrot, peeled and cut into thin strips1 scallion, cut into 2-inch (5 cm) strips½ recipe Steamed RiceWhite sesame seeds, for garnishing

Marinade1 inch ginger, peeled and grated2 tablespoons soy sauce2 tablespoons mirin3 dashes black ground pepper1 ½ teaspoons sugar½ teaspoon sesame oilPinch of salt

Combine all the marinade ingredients and marinate beef for at least 30 minutes, up to 2hours.

Heat the oil in a wok or skillet over high heat. Add the onion and stir fry untilaromatic. Add the beef slices and stir fry 1-2 minutes, until they are no longer pink.Add the carrot and scallion, and stir a few times to combine well.

Scoop Steamed Rice into 2 serving bowls. Top with beef mixture, garnish withsesame seeds and serve immediately.

I have never been a big fan of Chinese fried rice. I think it’s pretty bland and quiteboring. I really like Thai fried rice, however, like Crab Fried Rice. What’s not tolike about it—it’s loaded with fresh crab meat, flavored with fish sauce, and servedwith squirts of lime juice, plus my personal favorite—dollops of nam prik pao, orThai roasted chili paste.

CRAB FRIED RICEServes 2 as a main dish

2 ½ tablespoons vegetable oil

2 eggs, lightly beaten2 cloves garlic, finely minced2 cups tightly packed overnight Steamed Rice1 ½ tablespoons fish sauce1 ½ tablespoons soy sauce6 ounces (170 g) freshly picked crab meat (preferred) or frozen crab meat3 dashes ground white pepper3 scallions, cut into small rounds1 sprig cilantro, leaves only, for garnishing1 lime, cut into wedges1 small tomato, cut into wedges

Loosen the overnight Steamed Rice with your hand or the back of a spoon so there areno lumps.

Heat 2 tablespoons oil in a wok or skillet on high heat. Add garlic and stir fry untillight brown or aromatic. Add the rice and use a spatula to toss and stir the rice. Addthe fish sauce and soy sauce; continue to stir until combined.

Use a spatula to push all the rice to one side of the wok. Add remaining ½ tablespoonoil in the wok, then add the eggs and let cook for about 1 minute, until the bottom sets.Fold the rice over the eggs, then add the sauce. Stir continuously until well blended.

Mix in the crab meat and continue to stir fry. The crab meat might make the fried riceslightly wet. Continue to stir fry the rice until it’s slightly toasted and fluffy. Add thewhite pepper and scallions, and stir a few times. Garnish with cilantro leaves andserve with lime wedges and tomato wedges.

Overnight steamed rice means steamed rice that is left in the refrigerator overnight.

I am lucky that Little Saigon—the largest Vietnamese town outside of Vietnam—is ashort 20-minute drive from my house. Living in such close proximity to the best andmost authentic Vietnamese food around means I can have amazing Vietnamese fareas often as I want. One of my most loved dishes is Grilled Pork Noodle or Bun TitNuong, a delicious and healthy cold noodle dish topped with grilled pork, herbs andvegetables. For many of you who don’t have the luxury of great Vietnamese foodnearby, you can make this recipe in a jiffy in the comfort of your home.

VIETNAMESE GRILLED PORK NOODLEServes 2 as a main dish

6 ounces (160 g) pork shoulder or butt, thinly sliced6 ounces (160 g) Vietnamese rice sticks2 leaves lettuce, thinly sliced1 ounce (30 g) carrot, peeled and cut into thin strips1 ounce (30 g) cucumber, sliced and cut into thin strips¼ cup mint leaves1 tablespoon peanut, crushed and chopped1 recipe Nuoc Mam Cham

Marinade2 garlic cloves, minced½ tablespoon fish sauce1 teaspoon soy sauce½ tablespoon sugar3 dashes ground black pepper

Combine all marinade ingredients and marinate pork for at least 30 minutes, up to 2hours.

Cook the rice sticks according to package directions. Strain in a colander under coldrunning water until cool. Set aside to drain.

Grill pork slices over an open fire or with an electric grill, until they are slightlycharred. Cut pork into bite-sized pieces.

Divide rice sticks into 2 bowls. Top with lettuce, carrot, cucumber, mint leaves andgrilled pork slices. Garnish with peanuts and serve immediately with Nuoc MamCham.

Pad Thai, or Thai stir-fried rice noodles, is quite possibly the most famous noodledish outside of Thailand. Thai cuisine is prized for its perfect balance of the fourmain tastes: hot, sour, salty and sweet, and pad Thai is no exception. The spicinessof this dish comes from the use of chili powder while the tartness comes fromtamarind. The saltiness of most Thai food comes from fish sauce, while sugar lendssweetness to the overall dish.

PAD THAIServes 2 as a main dish

8 ounces (230 g) dry skinny rice sticks

2 ½ tablespoons vegetable oil2 cloves garlic, minced6 ounces (170 g) shelled, deveined medium-sized shrimp3 ounces (85 g) fried tofu, cut into pieces2 eggs, lightly beaten6 ounces (170 g) bean sprouts1 ounce (30 g) chives or scallions, cut into 2-inch lengths1 tablespoon peanuts, crushed and chopped1 lime, cut into wedges

Tamarind Juice2 tablespoons tamarind1/3 cup (80 ml) warm water

Sauce3 tablespoons fish sauce½ tablespoon soy4 tablespoons tamarind juice or 3 tablespoonsChinese rice vinegar or apple cider vinegar1 ½ teaspoon chili powder2 ½ tablespoons sugar3 tablespoons water

Cook the skinny rice sticks according to package directions. Strain in a colander undercold running water until cool. Set aside to drain.

Make the tamarind juice by combining the tamarind and water. Use your hand or aspoon to massage and squeeze the tamarind pulps to release the flavor. The tamarindjuice should be dark brown in color, and slightly thick in its consistency. Extract 4tablespoons of juice, set aside. Discard the tamarind pulps.

Mix all the ingredients for the sauce in a small bowl. Set aside.

Heat 2 tablespoons oil in a wok or skillet over high heat. Add garlic and stir fry untilaromatic. Add the shrimp, tofu, and continue stirring. As soon as the shrimp changescolor, add the rice sticks and stir continuously, for 30 seconds. Use a spatula to pushall ingredients to one side of the wok or skillet. Add remaining ½ tablespoon oil, thenthe eggs; let cook for about 1 minute, until the bottom sets. Fold the noodles over theeggs, then add sauce. Stir continuously until well combined.

Add bean sprouts and chives, and give it a few quick stirs. Turn off heat, top withpeanuts, and serve immediately with lime wedges.

This popular Thai flat rice noodle dish is sweet and savory. It originated in China(the words “see ew” mean “soy sauce”), but it has been adapted to local Thaitaste.You can make it with or without eggs. For this recipe, I went without eggs. Ifyou wish to add eggs to make the dish more substantial and filling, follow the PadThai recipe for when to add the eggs.

PAD SEE EWServes 2 as a main dish

8 ounces (230 g) dry wide rice sticks or 20 ounces (570 g) fresh flat rice noodles

2 tablespoons vegetable oil2 cloves garlic, minced4 ounces (115 g) boneless, skinless chicken breast, cut into thin pieces6 ounces (170 g) Chinese broccoli (kai lan/gai lan)

Seasonings2 tablespoons sweet soy sauce1 tablespoon fish sauce1 tablespoon oyster sauce1 tablespoon sugar

Cook the wide rice sticks according to the package directions. Strain in a colanderunder cold running water until cool. Set aside to drain. If you use fresh flat ricenoodles, loosen the noodles by hand, making sure they don’t stick or clump together.

Mix all the ingredients for the seasonings in a small bowl. Set aside.

Heat oil in a wok or skillet over high heat. Add the garlic and stir fry until aromatic.Add the chicken and continue stirring. As soon as the chicken changes color, add therice noodles and broccoli, and continue to stir fry for 30 seconds. Add the seasoningsand stir continuously until well combined.

Turn off the heat and serve the noodles immediately.

Pad Kee Mao—known as Thai Drunken Noodles—is a wildly popular dish outsideof Thailand. Over the years, I have received countless emails and comments frommy readers and fans, all requesting a recipe for pad kee mao. There is nothing“drunken” about the noodles as no alcohol is used, but everyone loves theintoxicating taste of this dish: bold flavors, heat from the jalapeno, plus the licoricearoma from the Thai basil.

PAD KEE MAOServes 2 as a main dish

8 ounces (230 g) dry wide rice sticks or 20 ounces (570 g) fresh flat rice noodles

2 tablespoons vegetable oil3 cloves garlic, minced1 jalapeño or green chili pepper, sliced6 ounces (170 g) ground chicken2 ounces (60 g) red bell pepper, sliced½ small tomato, cut into wedges2 ounces (60 g) Thai basil, leaves only

Sauce2 tablespoons oyster sauce1 tablespoon sweet soy sauce½ tablespoon fish sauce2 tablespoons water2 teaspoons sugar

Cook the wide rice sticks according to package directions. Strain in a colander undercold running water until cool. Set aside to drain. If you use fresh flat rice noodles,loosen the noodles by hand, making sure they don’t stick or clump together.

Mix all the ingredients for the sauce in a small bowl. Set aside.

Heat oil in a wok or skillet over high heat. Add garlic and jalapeño, and stir fry untilaromatic. Add ground chicken and continue stirring. As soon as the chicken changescolor, add bell pepper, tomato, rice noodles and sauce; stir continuously for 1 minute,until well combined. Add the Thai basil, and give it a few quick stirs until the leaveswilt.

Turn off heat and serve immediately.

Lo Mein is a popular Chinese noodle dish in the United States. It’s a great dish fortakeout: Imagine a Chinese takeout box full of delicious and slippery egg noodlesdoused with a savory sauce loaded with meat, seafood and vegetables. The thoughtof it is enough to set my tummy rumbling. Unfortunately, it is often greasy, with agloppy and MSG-laden sauce. Homemade lo mein is easy to make and a lothealthier.

SHRIMP LO MEINServes 2 as a main dish

Water, for boiling

8 ounces (230 g) egg noodles2 tablespoons vegetable oil1-inch (2.5-cm) ginger, peeled and sliced into pieces4 ounces (115 g) shelled, deveined medium-sized shrimp½ carrot, cut into pieces4 shiitake mushrooms, sliced2 heads baby bok choy, sliced

Sauce1 ½ tablespoons oyster sauce1 teaspoon soy sauce1 teaspoon sugar½ teaspoon sesame oil1 cup (240 ml) water1 tablespoon cornstarchPinch of salt

Bring a pot of water to boil; gently loosen egg noodles before boiling. Cook noodlesfor 3 minutes, or until almost al dente. Strain in a colander under cold running wateruntil cool. Set aside to drain.

Mix all the ingredients for the sauce in a small bowl. Set aside.

Heat oil in a wok or skillet over high heat. Add ginger and stir fry until aromatic. Addthe shrimp and continue stirring. As soon as the shrimp changes color, add the carrot,mushroom and baby bok choy; stir to combine well. Add sauce and keep stirring. Assoon as sauce thickens, add noodles. Toss and stir a few times until noodles are wellcoated.

Turn off heat and serve immediately.

Singapore Fried Noodles didn’t originate in Singapore. I think it’s a Cantonesecreation that has since become so popular outside of Singapore. The taste is similarto regular Cantonese or Hong Kong-style fried vermicelli, with the addition ofcurry powder in the noodles. For this recipe, I skipped the pork and used chickeninstead.

SINGAPORE FRIED NOODLESServes 2 as a main dish

6 ounces (170 g) rice sticks (rice vermicelli)

4 ounces (115 g) boneless, skinless chicken breast, cut into thin strips½ teaspoon cornstarch2 ½ tablespoons vegetable oil2 cloves garlic, minced½ small onion, sliced½ small red bell pepper, sliced6 ounces (170 g) shelled, deveined medium-sized shrimp2 eggs, lightly beaten6 ounces (170 g) bean sprouts3 scallions, cut into 2-inch lengths

Sauce1 tablespoon oyster sauce2 tablespoons curry powder1 ½ tablespoons soy sauce½ tablespoon sugar¾ cup (180 ml) water

Soak rice sticks (rice vermicelli) in warm water for 20-30 minutes, until they becomesoft. Strain in a colander.

Coat chicken with the cornstarch. Set aside.

Mix all ingredients for the sauce in a small bowl. Set aside.

Heat 2 tablespoons oil in a wok or skillet over high heat. Add garlic, onion and bellpeppers and stir fry until aromatic. Add the chicken and shrimp and stir fry until theychange color. Add rice sticks; stir to combine, about 1 minute. Use a spatula to pushthe noodles to one side of the wok or skillet. Add remaining ½ tablespoon oil, then theeggs, and let cook for about 1 minute, until the bottom sets. Fold the noodles over theeggs, then add sauce. Stir continuously until well combined.

Turn off heat and serve immediately.

Udon noodles are wheat flour noodles served in dashi broth with various toppings,such as Japanese fish cake, spinach and mushrooms. I love the refreshing taste ofudon—it’s healthy, light, non-greasy and always a delight to eat. For the toppings,you can also use hard-boiled eggs, tofu, shrimp or tempura.

UDONServes 2 as a main dish

14 ounces (400 g) udon noodlesWater, for boiling

2 ounces (60 g) spinach, roots removed3 cups (700 ml) dashi3 tablespoons soy sauce2 tablespoons sake4 tablespoons mirin2 ounces (60 g) Japanese “naruto” fish cake, cut into round slices2 ounces (60 g) buna shimeji mushroom

Bring a pot of water to boil. Add noodles and cook 3–5 minutes. Strain in a colanderunder cold running water until cool. Divide into 2 bowls.

Bring a pot of water to boil; add spinach and remove quickly with a slotted spoon orstrainer; drain and let cool for 5-10 minutes. Arrange the spinach in a bunch andsqueeze excess water. Cut into 2-inch bundles.

In the same pot of water, boil the fish cake and mushrooms about 1 minute, untilcooked. Remove with a slotted spoon or strainer, drain and set aside.

To make the broth, heat dashi in a small stockpot on medium heat. As soon as brothstarts to bubble, add soy sauce, sake and mirin. Stir to mix well.

Top each bowl of noodles with half the spinach, fish cake and mushrooms, then addhalf the broth into each bowl. Serve immediately with Japanese shichimi togarashi, or7-flavor chili pepper.

This recipe is the easiest way to make Green Tea Ice Cream without having tochurn your own from scratch. Matcha powder imparts a faint bitter note to the icecream, but it also adds depth and flavor to plain vanilla ice cream. Feel free to addyour favorite toppings, such as sprinkles, crushed peanuts, berries or Japaneseadzuki beans.

GREEN TEA ICE CREAMMakes 1 quart

7 ounces (200 g) sweetened condensed milk

1 ½ tablespoons butter, melted2 tablespoons matcha powder¼ teaspoon pure vanilla extract1 cup (240 ml) heavy whipping cream

Toppings3 tablespoons peanuts, crushed and chopped3 strawberries, sliced

Using a stand or hand mixer, whip heavy cream on high speed until stiff peaks form.In a big bowl, whisk condensed milk, butter, matcha powder and vanilla extracttogether until well combined. Fold in the whipped cream and mix well by hand orwith an electric mixer.

Pour mixture into a 1-quart container; cover and freeze until it sets, about 4 hours.Top with some peanuts and strawberries (or toppings of choice) before serving.

Lassi is a creamy, thick, yogurt-based beverage from the Indian subcontinent. Inmany Indian restaurants outside of India, Mango Lassi is the de facto beverageserved. Made with sweet and juicy mangoes, milk and yogurt, mango lassi is richand pleasing, especially during warmer months. I never miss out on a glass ofmango lassi whenever I dine at Indian restaurants; it cleanses and refreshes mypalate after a heavy Indian buffet meal.

MANGO LASSIServes 2

2 ripe mangoes

2-3 tablespoons powdered sugar½ cup (120 ml) milk1 cup (240 ml) plain yogurt

Peel the mangoes, discard the seeds and cut into pieces. Combine all ingredients in ablender and blend well, making sure the mangoes are completely juiced.

Chill in the refrigerator for 30 minutes before serving.

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