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	Spicy Coconut Chicken Curry by John Spottiswood This is more of an Indian than Thai curry, and has a condensed, pungent sauce. It is unusual and really wonderful. Curries are hit or miss with our kids, but they all loved this one (except for the peas...which meant more for me!) We served this with a brown/white rice mix and steamed brocco-flower. The sauce on this is so pungent…	16 votes 10 reviews 2 comments 20227 views
	Chinese Braised Oxtails with Root Vegetables by Joyce Leung A hearty oxtail dish with star anise, Chinese mushroom, daikon and carrots. The oxtails turn tender when cooked slow and the bones add a lot of favor to the meat.	4 votes 2 reviews 29092 views
	SHANGHAINESE LION’S HEAD by Linda Tay Esposito They call it Lion's Head because the meatballs are ye big with manes of soft, tender napa cabbage...looking like a lion. Seriously, in Shanghai, the meatballs are the size of a tennis ball - let's call that a quarter pounder meatball. Slowly braise or steam to get a tender, melt-in-your-mouth meatballs. If you have a small…	4 votes 1 review 1 comment 19121 views
	Quick Meat Curry by John Spottiswood I've been looking for recipes from Indian-American moms who love the rich flavors of Indian food but who need to get meals on the table quickly. So I'm really enjoying the book Saffron to Sassafras written by the Indian Women's Association of Louisiana.in Baton Rouge. There is nothing original about this simple recipe except the…	9 votes 4 reviews 7 comments 10556 views
	Butter Chicken - Chicken Makhani by John Spottiswood My kids love Chicken Makhani (Butter Chicken) and Chicken Tikka Masala whenever we go to an Indian buffet. So we tried replicating it at home. It's not a difficult dish to make once you have all the ingredients, and the results are delicious! It also gains flavor in your refrigerator over the next few days, so it's great for…	8 votes 2 reviews 2 comments 10415 views
	Korean potato side dish by John Spottiswood I always love these sweet and salty braised potatoes when they are served along with kimchi and various other side dishes at korean restaurants. I've always wanted to make them, and grilling Galbi gave me the perfect opportunity. I started with a recipe from maangchi.com and substituted a mix of sugar and mirin for the corn syrup…	3 votes 1 review 1 comment 8995 views
	Spicy Pork Ribs by Its a Food Fetish These Korean style pork ribs are braised with a sweet and spicy sauce.	1 vote 7538 views
	INDIAN KOFTA CURRY by Linda Tay Esposito Delicious Gujerati style of curry, with lamb kofta aka meatballs. A flavor explosion experience.	3 votes 1 review 14464 views
	Asian-Style Braised Sticky Short Ribs with Kumquat-Scallion-Chile Rice by Danielle Pallaske Slow braised in a soy-orange-brown sugar sauce loaded with aromatics like star anise, ginger, garlic, cinnamon and lemongrass. Serve with plain rice or with my creation of rice with kumquats, scallions and a little bit of fresh red chile. Divine!	1 vote 4157 views
	Pork and Shrimp Pot Stickers by A.L. Wiebe This is my version of a really delicious fried dumpling. I have found many recipes for pot stickers over the years, and it seems that no two are alike. I have made adaptations according to what I have on hand and what I like. Also, I use my handy dandy dumpling folder-upper-thingy that I have pictured here. It cost me 50 cents at a…	2 votes 1 review 4 comments 5636 views
	Mango Pickle by Navaneetham Krishnan tangy and spicy taste and perfumed with curry leaves.	1 vote 3317 views
	Dakbokkeum Tang (Spicy Chicken Stew) by jason kim We have been making dakdoritang (aka dakbokkeum tang) for quite a while now, but it has become a regular in our household for the simple reason that it's easy to make for a family of four, packs a lot of intense flavors (and spice), and provides all the nutritional benefits that you could ask for in a dish. Since this is supposed to…	1 vote 1722 views
	Braised lamb shanks in a fragrant almond sauce by Lemon Squeezy Minimal prep and slow cooking for meltingly tender meat	1 vote 3974 views
	Lamb Curry by Maria Ferrari This is Jamie Oliver's friend's Peter's lamb curry. Indian food usually seems so indulgent but besides the 1/4 T butter per serving there's not really anything bad for you in this, and you can throw in all sorts of veggies near the end. You can make the curry sauce one day ahead of time. I use lamb shoulder if I can't find shank.…	2 votes 1 review 2 comments 18814 views
	Shrimp and Tofu with Bok Choy by Nancy Miyasaki This is a tasty, Chinese inspired dish that our family loved. Ladle it over brown or jasmine rice on a cool evening. My recipe has double the tofu of the original recipe, and I will probably use even more tofu, and less shrimp, the next time around. Feel free to adjust the quantity of each based on your tastes.	5 votes 2 reviews 1 comment 3713 views

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