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Asian Cooking

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Asian Cooking (alt.food.asian) A newsgroup for the discussion of recipes, ingredients, equipment and techniques used specifically in the preparation of Asian foods.

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Deep Fried Bread by SB "RLK" dashes_ wrote in message ... There is a deep fried bread I used to have...	04-01-2004 05:58 PM by SB	1	94
brown veggie in a sushi roll?? by kalanamak This was a veggie roll, and besides the cuck and avocado and radish sprouts, each peice had a bit of reddish brown, this, veined, salty and slightly sweet...	31-12-2003 06:37 PM by Tippi	6	82
Stir-fry BTUs? by Peter Dy "Frogleg" wrote in message ... A question came up in rec.food.cooking with someone... ( 1 2 3 4 5)	29-12-2003 08:06 PM by Frogleg	73	459
Title: CHINESE PEAS by Jaime Medina Title: CHINESE PEAS Yield: 4 servings 1/2 lb Chinese pea pods 1 tb Oil 1/2 c Waterchesnuts, Sliced 1 c Chicken broth 1 tb Cornstarch 2 tb Cold water -Salt	29-12-2003 03:32 PM by James Silverton	1	67
Which Tropp book? by irving kimura I'm trying to decide between the two books written by Barbara Tropp: _The Modern Art of Chinese Cooking: Techniques and Recipes_, and _The China...	27-12-2003 02:50 PM by Judy Cosler	3	78
Electric Rice Cooker/s by Hoges in WA Just about to pursue one of these. I am told by a neighbour that his father's Chinese partner insists, absolutely, that an Asian version is mandatory - none...	25-12-2003 11:39 PM by Marilyn Donato	3	62
How to make beef/pork soups? by Nicholas Zhou Some friends told me that they can't imagine how Chinese people can make beef or pork soups since it usually has bad smell. Well, it's generally because the...	24-12-2003 08:08 PM by Steve Wertz	3	58
monkey tails? by Alai In one of the recipes I found of Chinese Garlic Chicken, one of the ingredients(optional) is called monkey tails. ... ( 1 2)	23-12-2003 04:53 AM by Lawrence	21	165
Asian professional SM girls http://www.asiansmlover.com by webmaster@asiansmlover.com http://www.asiansmlover.com We Offer asian style of BDSM full-length movies. Site includes many beautiful Japanese, Korean and Chinese girls. You won't...	22-12-2003 12:15 AM by George J Bateman	1	51
Origin of the word "chow" by RLK Could someone enlighten me please. I know, I know I should know I'm AA but I need some facts. The inevitable joke about cats being served up as a Chinese meal... ( 1 2)	21-12-2003 12:10 AM by RLK	21	166
Your recommendations for a cookbook of Thai cooking by B.Server Its Christmas time and I have a friend who has expressed interest in leaning to cook Thai food. I am looking for your recommendations in addition to those I... ( 1 2)	20-12-2003 12:41 PM by Frogleg	29	163
Steamboat by Hoges in WA Has anyone here tried using an electric wok in place of a hot pot for Steamboat? I saw it recently on a tv show and was intrigued. I have put a hot pot on my...	15-12-2003 10:10 AM by K Forday	4	75
Bamboo sprouts by Chris Van Krieken How long do fresh bamboo sprouts stay good in the fridge ? Thanks, Chris; ( 1 2)	13-12-2003 04:12 PM by Ken Blake	28	94
Recipe name, and GARLIC! by Frogleg Had lunch at my favorite "American-Thai" restaurant yesterday. I got what they list as Pot Krappao Nua, which was heavenly. Googling for a recipe turned up a...	12-12-2003 03:42 AM by James Silverton	5	58
OK, can we talk about fish SAUCE? by James Silverton "Clarence" wrote in message ... Types, uses, brands, cost, etc.? Recipes? ...	11-12-2003 08:48 PM by KR	4	62
Deep Fried Hard Boiled Eggs by Glenn Jacobs On Sun, 07 Dec 2003 12:31:21 -0600, Steve Wertz wrote: I'm reading a book by Corrine Trang, and she mentions that the vietnamese deep-fry hard-boiled eggs...	11-12-2003 06:55 PM by Dimitri	5	58
Banh Cong Tom - Viet Tapioca Cakes by kalanamak Steve Wertz wrote: It's taken me years (decades even) to figure out what these things were called. I used to get them at vietnamese delis in San...	11-12-2003 05:45 PM by Tippi	4	171
How to improve this leftover soup? by I didn't drink the punch. I've got turkey bones, celery, garlic and ginger, preserved turnip for saltiness, black peppercorns ... please throw out any ingredients to add to improve...	11-12-2003 03:33 PM by RLK	10	72
fermented black beans by chillimartin I recently bought some 'Yang Jiang Preserved Beans' which came plastic bag inside a cardboard tube. I have two questions: 1. How are they stored best? Should...	10-12-2003 02:52 PM by Cape Cod Bob	6	53
Deep Fried Hard Boiled Eggs by Dan Logcher Steve Wertz wrote: I'm reading a book by Corrine Trang, and she mentions that the vietnamese deep-fry hard-boiled eggs until they're "golden crisp" on ...	09-12-2003 08:32 AM by amalia	1	63
Hot Sour Salty Sweet vs. Savoring Southeast Asia by Philippe Lemaire \(remove oldies\) Any advice between these books ? Philippe	08-12-2003 09:56 PM by Philippe Lemaire \(remove oldies\)	12	84
Deep Fried Hard Boiled Eggs by Arri London Steve Wertz wrote: I'm reading a book by Corrine Trang, and she mentions that the vietnamese deep-fry hard-boiled eggs until they're "golden crisp" on ...	08-12-2003 01:39 AM by Rona Yuthasastrakosol	1	62
Recipe for Sponge Cake by BMC I've noticed that the cakes sold in Asian bakeries always have the lightest sponge cake I've ever tasted. Does anybody have a recipe for it? Thanks,	08-12-2003 01:11 AM by Roy Basan	2	58
Raindrop Soup & Sauteed Beef Strips by Nicholas Zhou FREE RECIPES: To get authentic and healthy Chinese recipes and cooking tips emailed to you in 5 minutes, please subscribe to ChineseFoodDIY.com's...	07-12-2003 11:49 AM by Peter Dy	2	67
Szechuan Pepper - I am O-U-T by Cape Cod Bob Is szechuan pepper still banned from importation? Why? I used my last few grains last night and now I have NONE. It is an essential ingredient to one of my...	06-12-2003 09:33 PM by Cape Cod Bob	14	100

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