You can find my Asian recipes right here!
With this Asian recipe chapter I want to introduce you to flavorful and easy Indian
recipes, easy Japanese recipes, easy Chinese recipes and many more.
The most important trigger that makes Asian food so attractive to us is the use of ingredients we are not very familiar with in the West. It results in an interesting blend of freshness, taste and texture that is quite different from what we are used to eat. Thanks to these modern times Asian products such as lemons, coriander, lemongrass, fish sauce, soy sauce, wasabi, ginger, baby eggplant, seaweed, bokchoy and noodles are mainstream in most of our local supermarkets or grocery stores around the corner.
The most famous and established cuisines are Chinese, Thai, Vietnamese,
Japanese, Indonesian and Korean. Every (big) city at least houses one of
these little restaurants. A little less familiar but equally
interesting are Philippine, Malaysian, Tibetan and Laotian cuisine.
I don’t know quite where to situate the delicious Indian cuisine in all this. It’s not typically Asian nor Middle-Eastern cuisine but something in between. Indian cuisine is a rather independent style on itself. The use of cream and butter is something that pure Asian cuisines don’t have. The spice mix is another thing: ginger and chillies are crucial but also products like cloves, bay leaves, cumin, ground coriander, turmeric and garam masala. Indian was visibly influenced by its location, trapped between China and Afghanistan, and the British colonization in the 17th century. Are you searching for an easy Asian recipe you can prepare at home easily? You’re on the right track here with me! I'll show you how!
The best book I have over Asian cooking is "The Complete Asian Cookbook" written by Charmaine Solomon.
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