Steamy Kitchen Cookbook: 101 Asian Recipes Simple Enough for Tonight's Dinner
Format: PDF / Kindle (mobi) / ePub
You will absolutely love the 101 Asian recipes in this easy to use cookbook. This author learned from the best — her mom!
"What am I going to cook for dinner tonight?" It's a common lament for everyone, and the answer too often is something unhealthy, unappealing, or both in the form of expensive take-out. Jaden Hair comes to the rescue in The Steamy Kitchen Cookbook, a fantastic new cookbook stuffed with dozens upon dozens of foolproof Asian recipes that are quick and easy to do—all in time for tonight's supper!
The recipes in this Asian cookbook will take you on a culinary journey across the Asian continent. This book of Asian cuisine contains recipes for appetizers, soups, salads, wraps, seafood, meat, chicken, vegetables, tofu, eggs, rice, noodles, and desserts. Enjoy healthy, delicious, and easy-to-make Asian food with this easy to use cookbook
In this Asian cooking book, author and food blogger, Jaden Hair (steamykitchen.com) reveals her secret ingredient to create take-out favorite Broccoli Beef, shows you step-by-step in photos how to roll perfect Vietnamese Spring Rolls, how to make Thai Curry in less time than it takes to drive to a restaurant and teaches how, with only three main ingredients, you can fry up the crowd-favorite Firecracker Shrimp. With her irresistible sense of humor and accessible style, Jaden will have you running into your kitchen to start cooking!
- Firecracker Shrimp
- Pork & Mango Potstickers
- Quick Vietnamese Chicken Pho
- Beer Steamed Shrimp with Garlic
- Korean BBQ-style Burgers
- Maridel's Chicken Adobo
- Simple Baby Bok Choy and Snow Peas
- Chinese Sausage Fried Rice
- Grilled Bananas with Chocolate and Toasted Coconut Flakes
In a wok, deep fryer or large sauté pan, add 1 1/2 inches (3.75 cm) of oil and heat it to 375°F (190°C). Add the firecracker shrimp a few at a time to the oil and fry until golden brown on each side, about 3 minutes. Drain on a baking rack and serve with a side of sweet chilli sauce for dipping. More Options Dip in Sriracha chilli sauce, Sweet Chilli Sambal (page 26), Apricot Sweet Chilli Sauce (page 27) or Ginger Scallion (page 28). Add a thin slice of mango with the shrimp with wrapping
fish. Top with seaweed shreds and green onions. 73 74 THE STEAMY KITCHEN COOKBOOK Mom’s Chinese Steamed Fish The moment I tell mom that I’m planning to come visit her, she pulls out her list. It’s a list of dishes that I’ve tagged as my favorites, and this list has never changed in the past twelve years. Steamed fish Chinese style is always first, mainly because I could never get the flavors right when I cooked it myself. Every year, I’d bug mom about teaching me how to make this dish. And
before grilling. If you don’t have the time to marinate, you can also simply season steak with salt and pepper, grill it to your liking and pour the sauce over just before serving. Of course, you don’t have to use skirt steak. We are meat lovers, and I’ve made this sauce to serve with flank, sirloin, strip and rib eye too. When cooking with skirt or flank steak, the most important thing to remember is to slice the meat ACROSS the grain. See tips on page 62. This recipe is great with the Mashed
Simple, 116 Crab and Pork Wonton Noodle Soup, 60–61 Breadcrumbs, panko, 18 Broccoli Beef, Chinese, 94 Broccoli Stem Pickle, 30 Brussels Sprouts, Asian Style, 123 Bubble “Boba” Tea, 149 Burgers, Korean BBQ-style, 91 C Carrot(s) Cucumber Pickle, Quick, 91 Daikon Pickle, 31 Perfect Shrimp Fried Rice, 128 Cashew Nut Dipping Sauce, 30 Cherry Chocolate Ice Cream, 148 Chicken Adobo, Maridel’s, 99 Baked Crispy, with Citrus Teriyaki Sauce, 105 Baked Garlic Chilli Wings, 43 and Corn Soup, 57 Curry, Thai
Chilli sauce is so popular in all countries of Asia, and it’s very easy to make your own from fresh or dried chillies. Of all chilli sauces, there are two that are the most popular in the U.S., one is called Sriracha and the other is the Indonesian sambal oelek—a chilli-garlic combo. A staple at many Vietnamese restaurants (though originated from Thailand), Sriracha is like ketchup with a kick! I use it for everything, yes, even dipping in french fries (mix Sriracha with mayo). Its bottle is easy