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Asian Cooking: Fresh and Home-Made, #1
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About this ebook
Based on the recipes by artisanal spices maker Laurie Stewart, a collection of 5 recipes for spice mixtures and 24 recipes for dishes using those spices. Includes Szechuan, Vietnamese, Korean and Thai recipes. All from fresh ingredients, and totally home-made, no processed foods. Includes a list of where to get hard to find regional ingredients.
Author
Laurie Stewart
If you enjoyed this story, please check out other stories by Laurie Stewart. Shifting Shards- Eighth Ripple Press; On This Day We Maen be Seen, an urban fantasy novella 30 at 30- Ottawa Independent Writers 30th Anniversary anthology; The Soul Eggs, a fairy-tale horror short Steamy Cogs- Eighth Ripple Press, La Contessa; a Steampunk romantic mystery Soon to be released: A Ring of Earth, a Terreagles Novel Nets to Catch the Wind, a Terreagles Novel A Scream in the Night, a Bean Sidhe novel Or follow her on Facebook at Laurie Stewart; writer, filmmaker, painter You can also check out her authors page at Smashwords
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Reviews for Asian Cooking
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Book preview
Asian Cooking - Laurie Stewart
Laurie's Ultimate Goods presents:
Fresh and Home-made Asian
by Laurie Stewart
DEDICATION
For my Mom, who taught me to cook,
And my dearest husband who taught
me to love cooking.
Cover design by Beyondtherealm.ca
Published by Corvid Moon Publishing ©2016
Contents
Foreword
Chapter One
Making your own spices
Massaman Curry Paste
Red Curry Paste
Sweet Curry Powder
Five Spice Mix
Szechwan Chili Paste
Chapter Two: Korean recipes
Basil-Coconut Chicken
Easy Bibimbap
Kimchee Soup with Chicken
––––––––
Chapter Three: Szechwan Recipes
Ginger Chicken Stir-fry
General Tao's Chicken
Ginger Beef
Singapore Noodles
Spicy Tangerine Chicken
Five Spice Duck Breast
––––––––
Chapter Four: Thai Recipes
Massaman Beef Curry
Massaman Chicken Curry
Pad Thai
Squash & Spinach Curry
Red Coconut Curry Noodles
Chili Coconut Shrimp
Curried Chicken Stir-fry
Thai Coconut Chicken Soup
Chapter Five: Vietnamese Recipes
Lime-Sriracha Chicken
Greens with Peanuts
Home-made Pho
Vietnamese Fried Rice
––––––––
Chapter Six: Accompaniments
Coconut Rice
Cucumber Kimchee
Kimchee
––––––––
Appendix
Afterword
Foreword
There is a simple joy in being able to serve healthy, home-made food to your family and friends. I find it especially, well...thrilling, if the food is clean, real, unprocessed and interesting. My Dad's signature dish was baked pork chops with onions and a can of mushroom soup. Mine is fast becoming Pad Thai with me creating the sauce from scratch instead of buying it from an Asian market or the ethnic foods aisle at a grocery store.
My husband's favourite is red curry or massaman curried anything. I like ginger chicken, but dearest hubby is not so fond on sweet with his meat. All served over quinoa, brown basmati or parboiled rice.
These recipes are not just delicious, they fit (with little to no changes) with a number of diet plans; Clean Eating, Whole Food, (modified) Paleo, etc. And they can be easily made Gluten or Dairy free, Vegetarian, and some can even be made vegan.
I have been making my own spice mixes since 2003, and have gotten pretty good at it. Good enough that restaurant food is often a let-down. I make better myself, so it's only laziness or time constraints that have us eat out now.
In this book are recipes that use basic, and a few speciality, ingredients.
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