'asian' - Lunchlee

Mock Tahini

'*Bear in mind that my measurements are approximated. Adjust amounts accordingly.'] / 'If time permits / 'Mixture will be very oily and not very smooth. (Remember / 'Refrigerate any leftover tahini.' / 'Very important to be sure your sesame seeds are fresh before starting this recipe! If not / "NOTE: If you don't have any time available to toast or blend the seeds then omit those steps and add the whole seeds and oil directly into your recipe / ['If you have the time / allow tahini to set for 30 minutes.' / and that's okay." / bypass the toasting.' / depending of course on what you are preparing. It's a judgment call." / lightly toast the sesame seeds and allow to cool then proceed. If pressed for time / this is an emergency!) ;).' / your tahini will taste rancid. ALWAYS keep sesame seeds refrigerated!'

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Tahini is either too expensive, unavailable where you live or you don’t have the time to make it from scratch… Although I always prefer the …

Big Ginger Balls

'All leftover chocolate you may use in another recipe.'] / 'Dip each stick of ginger in to the bucket of chocolate.' / 'Let cool for 25 min.' / ['Lightly spice all of the 15 ginger sticks with cinnamon.'

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This recipe came from China.Anyone who likes Chinese treats will love this one. Ingredients: [‘dark chocolate’, ‘ginger sticks’, ‘cinnamon’] Quantity of Ingredients: [“1 (10 ounce) …

Turkish Eggplant (Aubergine) Pilaf (Patlicanli Pilav)

'Add the remaining oil and gently fry the onion until transparent. Add tomatoes / 'Bring to a boil without stirring. Reduce heat / 'Half onion lengthwise and slice.' / 'Heat 1/4 cup olive oil in a heavy pan and fry eggplant cubes until lightly browned. Remove and set aside.' / 'Rince and dry eggplant with paper towels.' / 'Serve with yogurt and then enjoy the delicious taste.'] / 'Stir gently and turn into a heated serving dish.' / 'Wash rice until the water runs clear. Drain and place on top of the eggplant mixture. Add chicken stock.' / "Turn off heat / ['Cut eggplants into large cubes with skin on. Place in a colander and sprinkle liberally with salt. Leave for 30 minutes.' / cover pan and leave to simmer gently for 30 minutes.' / herbs and fried eggplant. Bring to a boil.' / place a few paper towels over the rim of the pan and replace the lid (This is important don't ignore this part or your pilav won't be as fluffy!)." / seasoning

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Really good. From The Complete Middle East Cookbook By Tess Mallos. This is really nice served with Recipe #322921. Ingredients: [‘eggplants’, ‘salt’, ‘onion’, ‘olive oil’, …

Qaubuli Palau (Yellow Rice With Carrots and Ground Beef)

'Add ground beef to the hot oil. Brown the meat. Add one cup of water and salt and pepper to taste. Bring to a boil / 'Bring 5 cups of water to a boil in a pot and add 1 teaspoon of salt. Add the rinsed rice to the boiling water. Parboil for 2 to 3 minutes / 'Grind the onions to a pulp and add them to the meat broth.' / 'Heat 2 tablespoons of oil in a large pan and add the onions; stir and cook until brown. Remove the onions and set them aside.' / 'Measure ¾ cup of the reserved meat juices and pour over the rice / 'Pour the rice into a large casserole and sprinkle with garam masala and saffron.' / 'Preheat oven to 325.' / 'To serve / ['Rinse the rice several times in cold water until the water runs clear. Add fresh water and leave the rice to soak for at least half an hour.' / cover and simmer until the meat is tender. After the meat is cooked / remove it from the broth and set it on a plate.' / remove the carrots and raisins and set aside. Place the rice on a serving platter. Top the rice with the meat / stirring once. Place the cooked meat on one side of the pan and the carrots and raisins on the other adding the reserved oil cook for 25 minutes in the preheated oven.' / then drain in a large sieve.' / then garnish with the carrots and raisins.'] / then lower the heat / which will evaporate during cooking). Add the raisins and cook gently until they begin to swell. Remove the raisins and carrots from oil.'

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ZWT6 Asia. Afghanistan’s national dish Ingredients: [‘basmati rice’, ‘olive oil’, ‘onions’, ‘ground beef’, ‘salt’, ‘pepper’, ‘carrots’, ‘raisins’, ‘garam masala’, ‘saffron’] Quantity of Ingredients: [“1 lb …

Golden Gate Roll (Sushi)

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We like to make sushi at home when we can. It’s a lot of fun….everyone gets their fingers messy but has a great time. Ingredients: …

Ginger & Marmalade Plum Good Chicken (Crock Pot)

'*Note / 'Add all the other ingredients to chicken.' / 'Cook on high approximately 5-6 hrs or until done.' / 'Serve with white rice (top with some of the sauce) & a vegetable of choice.' / "If you're home / (firmly tap grater against container to get ginger out of grates) / ['Put chicken in crock pot (mine had skin on / & is said to help with digestive disturbances/nausea.'] / & store the remaining ginger in a bag in fridge. You may notice where you grate / and while it absorbed the flavor nicely / but a regular grater works too. Grate the amount to be used / I use a bamboo ginger grater / if not it'll do just fine." / if you're unfamiliar with using fresh ginger / it also really added a lot of fat to the sauce / it kind of looks like an Iris flower tuber/root. Pick a nice firm one / it lasts a bit in the fridge & is nice to have on hand. Use a potato peeler to peel skin from area to be grated / it makes most things better / leaves "hairy" fibers on the tuber / or is easily cut off. Enjoy ginger / so you decide).' / turn the chicken a few times / which is fine

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I made this up for dinner last night and it was so good and tender. The flavors were wonderfully mellow & blended together nicely. I …

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