The Everything Easy Asian Cookbook
Includes Crab Rangoon, Pad Thai Shrimp, Quick and Easy Hot and Sour Soup, Beef with Broccoli, Coconut Rice...and Hundreds More!
1st Edition
Published on 12. July 2015
304 pages
978-1-4405-9017-7 (ISBN)
Description
Forget takeout--you can make healthy Asian meals at home!
Whether you're craving a Chinese, Japanese, Korean, Vietnamese, or Thai favorite--or in the mood to try something new--The Everything Easy Asian Cookbook teaches you all you need to make the most popular Asian cuisine meals right at home! Featuring classic, flavorful dishes like:
Whether you're craving a Chinese, Japanese, Korean, Vietnamese, or Thai favorite--or in the mood to try something new--The Everything Easy Asian Cookbook teaches you all you need to make the most popular Asian cuisine meals right at home! Featuring classic, flavorful dishes like:
- Wonton Soup
- Hot Hunan Beef
- Pad See Ew with Chicken
- Prawn and Scallion Egg Rolls
- Tofu Salad with Ginger Miso Dressing
- Sweet Sticky Rice with Mango
More details
Other editions
Additional editions
Kelly Jaggers
The Everything Easy Asian Cookbook
Includes Crab Rangoon, Pad Thai Shrimp, Quick and Easy Hot and Sour Soup, Beef with Broccoli, Coconut Rice...and Hundreds More!
Book
08/2015
Adams Media Corporation
€36.11
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Person
Kelly Jaggers is a cookbook author, recipe developer, food photographer, food stylist, and founder of the recipe blog Evil Shenanigans (EvilShenanigans.com). She is the author of The Everything® Pie Cookbook, Not-So-Humble Pies, Moufflet, The Everything® Easy Asian Cookbook, The Everything® Dutch Oven Cookbook, and The Everything® Easy Instant Pot Cookbook. She is also a cooking instructor, personal chef, and caterer. Kelly lives in Dallas, Texas.
Content
- Intro
- Letter to the Reader
- Welcome to the Everything® Series!
- Title Page
- Copyright Page
- Acknowledgments
- Introduction
- Chapter 1: Major Flavor Components of Asian Cooking
- Rice and Noodles
- Vegetables
- Meat, Fish, and Seafood
- Tofu
- Condiments
- Cooking Equipment and Techniques
- Chapter 2: Appetizers
- Crab Rangoon
- Lettuce Wraps
- Deep-Fried Mushrooms
- Mini Spring Onion Pancakes
- Spicy Rice Balls
- Thai Shrimp Ceviche
- Corn Fritters
- Fried Sweet Potatoes
- Pork Egg Rolls
- Ahi on Wonton Chips
- Prawn and Scallion Egg Rolls
- Chicken "Satay" with Peanut Sauce
- Korean Beef Lettuce Wraps
- Potstickers
- Crispy Fried Shrimp Balls
- Spring Rolls
- Rumaki
- California Rolls
- Karaage (Japanese Fried Chicken)
- Ch? Giò (Vietnamese Fried Spring Rolls)
- G?i Cu?n (Vietnamese Summer Rolls)
- Bánh Patê Sô (Vietnamese Hot Meat Pie)
- Chapter 3: Sauces and Condiments
- Hot Mustard Sauce
- Plum Sauce
- Szechwan Salt and Pepper Mix
- Spicy Szechwan Peanut Sauce
- Soy Ginger Dressing
- Chilies in Vinegar
- Thai Chili and Fish Sauce (Nam Pla Prik)
- Marinade for Meat
- Salted Shrimp (Kung Haeng)
- Spicy Thai Dressing
- Roasted Chili Dipping Sauce with Shallots
- Roast Chili Sauce
- Simple Stir-Fry Sauce
- Orange Sauce
- Basic Chinese Brown Sauce
- Sweet-and-Sour Sauce
- Sesame Sauce
- Teriyaki Sauce
- Ginger Miso Dressing
- Korean-Inspired Marinade
- Chili Ponzu Marinade
- Miso-Soy Marinade
- Ponzu Sauce
- Peanut Sauce
- Wasabi Aioli
- D? Chua (Vietnamese Pickled Carrots and Daikon)
- Chapter 4: Asian Specialty Salads
- Boiled Egg Salad
- Salted Shrimp Salad
- Wild Mushroom Salad
- Yum Nuer (Beef Salad)
- Cucumber Salad
- Seafood Salad
- Mango Salad
- Tofu Salad with Ginger Miso Dressing
- Hot Spiced Cucumbers
- Bean Sprout and Carrot Salad
- Cold Asparagus Salad with Garlic
- Oi Muchim (Korean Cucumber Salad)
- Zesty Melon Salad
- Chapter 5: Soups
- Wonton Soup
- Walnut Soup
- Quick and Easy Hot and Sour Soup
- Egg Drop Soup
- Sweet Red Bean Paste Soup
- Tom Kha Kai (Coconut Soup with Chicken)
- Tom Yum Kai (Lemongrass Soup with Chicken)
- Kaeng Jued (Clear Soup with Bean Thread Noodles, Pork, and Shrimp)
- Coconut Beef Soup
- Po Taek (Seafood Hot Pot)
- Lemongrass Soup with Mixed Mushrooms
- Lemony Chicken Soup
- Watercress Soup
- Cucumber and Carrot Soup
- Easy Family Ramen with Beef
- Quick and Easy Miso Soup
- Tom Yum
- Chapter 6: Curries
- Quick and Easy Curry Chicken
- Green Curry with Beef and Bamboo Shoots
- Red Curry with Pork and Pumpkin
- Panang Curry with Beef
- Yellow Curry with Beef and Potatoes
- Steamed Fish Curry
- Red Curry with Salmon and Green Peppercorn
- Stir-Fried Green Curry with Chicken
- Green Curry Mussels
- Tofu Curry
- Curried Rice Noodles with Beef
- Pork and Spinach Curry
- Chapter 7: Noodle Dishes
- Hot, Sour, and Spicy Rice Noodles
- Noodle Pancake
- Cold Szechwan Sesame Noodles
- Pad Thai Shrimp
- Pad See Ew with Chicken
- Pad Kee Mao Nuer (Drunken Noodles with Beef)
- Rad Na Nuer (Flat Noodles with Thick Gravy and Beef)
- Pad Woon Sen (Stir-Fried Bean Thread Noodles)
- Kanom Jeen with Shrimp
- Singapore Fried Rice Noodles
- Dan Dan Noodles
- Chicken Lo Mein
- Shanghai Noodles
- Oyster-Flavored Pork with Noodles
- Sesame Pork with Noodles
- Chapter 8: Chicken Specialties
- Baked Oyster Sauce Chicken
- Soy Sauce Chicken
- Sweet-and-Sour Chicken
- Sweet-and-Sour Chicken Wings
- Drunken Chicken Wings
- Chicken Larb
- Salty and Sweet Chicken
- Cashew Chicken
- Chicken and Chili Jam
- Chicken with Bean Sprouts
- Plum Chicken Thighs
- Almond Gai Ding
- Teriyaki Chicken
- One-Dish Chicken and Rice Stir-Fry
- Egg Foo Yung Chicken Sauce
- Chicken Curry Thighs
- Spicy Chicken with Cashews
- Kung Pao Chicken
- Chicken with Peaches
- Thai-Style Cashew Chicken
- Chicken with Leeks
- Hot Chicken Salad
- Speedy Sesame Chicken
- Asian Garlic Chicken
- Oyakodon (Chicken and Egg Rice Bowl)
- Chapter 9: Beef Favorites
- Beef Chow Fun
- Basic Beef Stir-Fry
- Beef with Broccoli
- Dry Fried Beef
- Stir-Fried Orange Beef
- Crying Tiger (Grilled Beef and Roasted Chili Sauce with Shallots)
- Mongolian Beef
- Sizzling Beef with Teriyaki Sauce
- Vietnamese Shaking Beef
- Korean Beef Tacos
- Beef Tataki with Ponzu Sauce
- Ground Beef with Broccoli and Rice
- Steak Kew
- Beef with Peppers
- Peppery Beef
- Dry Ginger Beef
- Five-Spice Spareribs
- Beef with Celery
- Hot Hunan Beef
- Tomato Beef
- Cashew Beef
- Beef and Bean Sprouts
- Beef Chop Suey
- Crisped Szechwan Beef
- Hambagu (Hamburger Steak)
- Bulgogi (Korean Marinated Beef)
- Kalbi (Korean Beef Short Ribs)
- Bò Nu?ng X? (Grilled Lemongrass Beef)
- Chapter 10: Pork Entrées
- Honey Roasted Pork
- Twice Cooked Pork
- Pork in Plum Sauce
- Spicy Hoisin Pork
- Stuffed Red Peppers
- Kai Jiew (Thai Omelet with Pork)
- Kai Toon (Steamed Egg with Pork)
- Pork with Pepper and Bean Sprouts
- Teriyaki-Marinated Pork Chops
- Korean Spicy Pork Tacos
- Miso-Glazed Pork Belly
- Ginger Soy Pork Chops
- Tonkatsu
- Gingered Pork with Udon Noodles
- Pork Lo Mein
- Pork with Wood Ear Mushrooms
- Orange Pork Chops
- Asian Chili Pork
- Romantic Pork with Lychees
- Asian Skillet Pork with Mushrooms
- Ham with Mung Bean Sprouts
- Gingered Pork
- Roast Pork Omelet
- Restaurant-Style Mu Shu Pork
- Th?t Nu?ng (Vietnamese Grilled Pork)
- Bánh Mì (Vietnamese Sandwich)
- Ch? Tr?ng H?p (Vietnamese Steamed Meatloaf)
- Mapo Doufu (Grandmother Bean Curd)
- Chapter 11: Seafood
- Butter Prawns
- Kung Pao Shrimp
- Pepper-Salt Shrimp or Prawns
- Deep-Fried Fish
- Grilled Prawns
- Mussels with Thai Basil
- Tod Man Pla (Fish Cakes)
- Pla Nueng (Steamed Snapper with Ginger)
- Miso-Glazed Scallops
- Prawns with Water Chestnuts and Baby Corn
- Shrimp in Black Bean Sauce
- Spicy Shrimp with Peanuts
- Five-Spiced Shrimp
- Sea Scallops with Garlic and Red Pepper
- Teriyaki Salmon with Oyster Mushrooms
- Korean Spicy Stir-Fry Squid
- Clams with Ginger and Lemongrass
- Prawns with Snow Peas
- Scallops with Snow Peas
- Cucumber with Prawns
- Prawns with Two Kinds of Vegetables
- Coconut Shrimp
- Stir-Fried Fish
- Prawns with Two Kinds of Mushrooms
- Okonomiyaki (Japanese Cabbage Pancakes)
- Haemul Pajeon (Korean Seafood Scallion Pancake)
- Ebi Katsu (Japanese Shrimp Cutlet)
- Chapter 12: Stir-Fries
- Chinese Sausage and Cabbage Stir-Fry
- Three Vegetable Stir-Fry
- Moo Goo Gai Pan
- Spicy Fish Fry
- Pak Kai (Stir-Fried Mixed Vegetables with Chicken)
- Pad Prik King with Fried Fish
- Korean-Style Pork Stir-Fry
- Stir-Fried Shrimp with Snow Peas
- Stir-Fried Zucchini
- Stir-Fried Cabbage
- Basic Stir-Fry Noodles
- Ginger Peanut Noodles
- Hoisin-Flavored Cellophane Noodles
- Chinese-Style Steak over Noodles
- Korean Chap Chae Noodles
- Chicken and Miso Soba
- Zha Jiang Mian
- Shrimp and Pork Pancit
- Tofu and Eggplant Stir-Fry
- Sweet-and-Sour Shrimp
- Stir-Fried Beef with Onion
- Beef in Stir-Fry Sauce
- Basic Stir-Fried Scallops
- Simple Stir-Fried Shrimp
- Stir-Fried Lychee Pork with Vegetables
- Mongolian Lamb
- Chapter 13: Rice Dishes
- Basic Fried Rice
- Pineapple Fried Rice
- Chicken Fried Rice
- Speedy Congee
- Khao Pad Kai (Thai Fried Rice with Chicken)
- Khao Pad Sapparod (Fried Rice with Pineapple and Shrimp)
- Basil Fried Rice with Beef
- Thai Basil Turkey
- Mushroom Fried Rice
- Garlic Rice
- Basic Cooked Rice
- Kimchi Fried Rice
- Nasi Goreng (Indonesian Fried Rice)
- Basic Stir-Fried Glutinous Rice
- Onigiri (Japanese Rice Balls)
- Omurice (Japanese Omelet Rice)
- Bibimbap (Korean Mixed Rice with Meat and Vegetables)
- Chapter 14: Vegetarian
- Stir-Fried Water Chestnuts and Bamboo Shoots
- Snow Pea Stir-Fry
- Stir-Fried Bok Choy
- Mushrooms and Cabbage
- Stir-Fried Spinach with Roasted Garlic
- Deep-Fried Tofu
- Vegetarian Thai Omelet
- Bamboo Shoots
- Miso Eggplant
- Stir-Fried Shiitake and Scallions
- Vegetarian Chop Suey
- Vegetable Egg Foo Yung
- Peppery Bean Sprouts with Pressed Tofu
- Spicy Broccoli and Cauliflower with Pressed Tofu
- Buddha's Feast
- Stir-Fried Spinach
- Wild Mushrooms in Vegetarian Brown Sauce
- Broccoli with Vegetarian Oyster Sauce
- Spicy Eggplant Stir-Fry
- Vegetable Chow Mein
- Japanese Potato Salad
- Sukju Namul (Korean Seasoned Mung Bean Sprouts)
- Sigeumchi Namul (Korean Seasoned Spinach)
- Gaeran Jim (Korean Steamed Egg)
- Chapter 15: Desserts and Snacks
- Almond Cookies
- Mango Pudding
- Steamed Apples
- Spicy Roasted Peanuts
- Almond-Flavored Egg Cake
- Tofu Pudding
- Tea Eggs
- Banana Rolls
- Coconut Rice
- Khao Niew Ma Muang (Sweet Sticky Rice with Mango)
- Kluay Buad Chee (Banana in Coconut Cream)
- Ka Fae Yen (Thai Coffee)
- Lemongrass Tea
- Black Sticky Rice Pudding
- Grass Jelly Dessert
- Steamed Fruit with a Surprise
- Tamagoyaki (Rolled Egg Omelet)
- Bibingkang Kamoteng Kahoy (Philippine Cassava Cake)
- Boricha (Korean Roasted Barley Tea)
- Gyeran Bbang (Korean Egg Bread)
- Appendix: Glossary of Asian Ingredients
