MENU
Cauliflower & Potatoes ~ Indian style

Cauliflower & Potatoes ~ Indian style by Amos Miller

I have never been a really big fan of cauliflower, but I love potatoes and spices. This dish, known as 'Alu Ghobi', has long been a favorite vegetable side dish in my kitchen. It is simple, easy to make and very healthy for you. One seldom finds a cauliflower dish on the average restaurant menu. But you need not be a…

8 votes
21525 views
MINCED CHICKEN & LAP CHEUNG IN LETTUCE CUPS

MINCED CHICKEN & LAP CHEUNG IN LETTUCE CUPS by Linda Tay Esposito

There are so many versions of Chicken in Lettuce Cups. This recipe features the classic trinity of chicken, lap cheung (Chinese wax sausages) and dried shrimp. If you are in the San Francisco Bay Area, get the Wycen lap cheung (Washington/Stockton or Clement/7th) . They make their sausages locally and offer extra lean 100%…

7 votes
19548 views
Wasabi Cream Sauce

Wasabi Cream Sauce by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Wasabi Cream Sauce

1 vote
9317 views
Japanese “Rare” Cheesecake

Japanese “Rare” Cheesecake by Henry Moline

No bake cheesecakes are called “rare cheesecakes” in Japan. It is a soft type of cheesecake and usually gelatin is used to harden the filling. Rare cheesecakes are chilled and served with fresh fruits or fruit sauces. It is a very easy cheesecake to make at home

1 vote
13470 views
Chicken Lettuce Wraps

Chicken Lettuce Wraps by Joanne Weir

This is one of those dishes that I have to order every single time I go to Chinatown and see them on the menu. I love the crunch of the lettuce, the saltiness of the soy sauce, and the sweetness of the oyster sauce. You can substitute turkey, pork or squab with equally delicious results.

56 votes
105903 views
Low Carb Chicken Lettuce Wraps…Just like In Your Favorite Asian Restaurant

Low Carb Chicken Lettuce Wraps…Just like In Your Favorite Asian Restaurant by Skinny Kitchen with Nancy Fox

It’s Chinese New Year…Here’s an easy low carb Asian restaurant favorite to make. You’ll love the crunch of the lettuce, the slightly saltiness of the soy sauce and the ever so sweet richness of the hoisin sauce and ginger, in these tasty wraps. This…

1 vote
13033 views
XINJIANG LAMB MINI PITA POCKETS

XINJIANG LAMB MINI PITA POCKETS by Linda Tay Esposito

On the Silk Road path, the Uyghur cuisine in north western China uses a lot of spices and features goat and lamb dominantly. It's not what one would typically think of as Chinese foods. The Uyghurs also serve most of their dishes with a chewy flatbread that reminds me of bagel just holeless. This Xinjiang Lamb Mini Pita Pockets…

2 votes
14797 views
Fried Noodles With Peanut Sauce

Fried Noodles With Peanut Sauce by Wendi Taylor

A simple and delicious take on a traditional Asian dish.

1 vote
7782 views
Yakimeshi

Yakimeshi by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Yakimeshi

1 vote
13919 views
Fig chutney

Fig chutney by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Fig chutney

1 vote
4617 views
Naan (Indian Flatbread)

Naan (Indian Flatbread) by myra byanka

When I lived in LA, there was a food court at Century City where a lady served the best Indian food I've ever had. I especially loved her naan bread with cilantro chutney. This recipe is an attempt to recreate her recipe, and it turned out really tasty, but not the same as hers. So, I am going to experiment with it using all…

1 vote
5379 views
Naan Bread II

Naan Bread II by myra byanka

Great flatbread for wraps, soups, stews, etc. Requires a comal or cast iron skillet. Recipe easily doubles.

1 vote
4098 views
Kaisen yakimeshi

Kaisen yakimeshi by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Kaisen yakimeshi

1 vote
10607 views
Easy Ghevar Recipe

Easy Ghevar Recipe by Jasp Mittal

Ghewar is one of the sweets that is associated with Teej. Originated from Rajasthan, Ghewar is a traditional sweet that's shape is often associated with a beehive. If you want to make Ghewar with simple ingredients at home, here is my recipe.

1 vote
290 views
Eggplant Szechuan-style

Eggplant Szechuan-style by Amos Miller

Year of the Rooster ! A most Happy and Prosperous and Fortunate New Year to all my Chinese friends! Many years ago - too many - I got a recipe from Chef Rose Cheng that set the basis for this dish. I have always come to this dish for a mid-winter spark. I love eggplant - in all it's manifestations. This dish is one of my…

2 votes
7857 views