The Complete Book of Modern Asian: China, Thailand, Vietnam, Malaysia, Japan by Australian Women's Weekly

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  • Crisp potato and peanut cakes

    Crisp potato and peanut cakes

    from The Complete Book of Modern Asian: China, Thailand, Vietnam, Malaysia, Japan The Complete Book of Modern Asian by Australian Women's Weekly

    • Categories: Dips, spreads & salsas; Fried doughs; Canapés / hors d'oeuvre; Entertaining & parties; Asian; Vegetarian
    • Ingredients: potatoes; tapioca; peanuts; coriander leaves; long green chillies; fresh ginger; sunflower oil; cumin seeds; turmeric; black mustard seeds; yogurt; tomatoes; spring onions
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  • Baked garlic and chilli quail

    from The Complete Book of Modern Asian: China, Thailand, Vietnam, Malaysia, Japan The Complete Book of Modern Asian by Australian Women's Weekly

    • Categories: Dressings & marinades; Canapés / hors d'oeuvre; Entertaining & parties; Asian
    • Ingredients: quail; garlic; sambal oelek; honey; light soy sauce; peanut oil
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  • Beetroot dip

    from The Complete Book of Modern Asian: China, Thailand, Vietnam, Malaysia, Japan The Complete Book of Modern Asian by Australian Women's Weekly

    • Categories: Dips, spreads & salsas; Canapés / hors d'oeuvre; Entertaining & parties; Asian; Vegan; Vegetarian
    • Ingredients: beetroots; cumin seeds; fresh ginger; palm sugar
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  • Thai spring rolls

    from The Complete Book of Modern Asian: China, Thailand, Vietnam, Malaysia, Japan The Complete Book of Modern Asian by Australian Women's Weekly

    • Categories: Dips, spreads & salsas; Fried doughs; Canapés / hors d'oeuvre; Entertaining & parties; Asian
    • Ingredients: rice vermicelli noodles; peanut oil; pork mince; Thai red chillies; green onions; carrots; coriander roots; coriander stalks; fish sauce; cooked prawns; spring roll wrappers; vegetable oil; Lebanese cucumbers; white vinegar; fresh ginger; coriander leaves
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  • Sticky pork with kaffir lime leaves

    from The Complete Book of Modern Asian: China, Thailand, Vietnam, Malaysia, Japan The Complete Book of Modern Asian by Australian Women's Weekly

    • Categories: Spice / herb blends & rubs; Canapés / hors d'oeuvre; Entertaining & parties; Asian
    • Ingredients: peanut oil; minced pork; palm sugar; fish sauce; kaffir lime leaves; fried shallots; crisp-fried garlic; roasted unsalted peanuts; coriander leaves; long red chillies; baby spinach; limes; coriander roots; garlic; white peppercorns
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  • Green mango salad on betel leaves

    from The Complete Book of Modern Asian: China, Thailand, Vietnam, Malaysia, Japan The Complete Book of Modern Asian by Australian Women's Weekly

    • Categories: Salads; Canapés / hors d'oeuvre; Entertaining & parties; Asian
    • Ingredients: green mangoes; green onions; long red chillies; bean sprouts; coriander leaves; snow peas; wombok; fresh ginger; rice vinegar; peanut oil; mirin; light soy sauce; betel leaves
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  • Curry puffs

    from The Complete Book of Modern Asian: China, Thailand, Vietnam, Malaysia, Japan The Complete Book of Modern Asian by Australian Women's Weekly

    • Categories: Fried doughs; Canapés / hors d'oeuvre; Entertaining & parties; Asian
    • Ingredients: peanut oil; coriander roots; green onions; beef mince; turmeric; ground cumin; ground coriander; fish sauce; mashed potatoes; puff pastry; vegetable oil
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  • Spicy butterflied prawns on crisp wontons

    from The Complete Book of Modern Asian: China, Thailand, Vietnam, Malaysia, Japan The Complete Book of Modern Asian by Australian Women's Weekly

    • Categories: Spice / herb blends & rubs; Canapés / hors d'oeuvre; Entertaining & parties; Asian
    • Ingredients: wonton wrappers; king prawns; vegetable oil; peanut oil; Thai red chillies; limes; sweet chilli sauce; green onions; roasted sesame seeds; black peppercorns; coriander seeds; sea salt flakes; lemon pepper
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  • Sticky-glazed pork with pineapple

    from The Complete Book of Modern Asian: China, Thailand, Vietnam, Malaysia, Japan The Complete Book of Modern Asian by Australian Women's Weekly

    • Categories: Dressings & marinades; Canapés / hors d'oeuvre; Entertaining & parties; Asian
    • Ingredients: pork fillets; char siu sauce; light soy sauce; pineapple; snow pea sprouts
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  • Samosas with tamarind sauce

    from The Complete Book of Modern Asian: China, Thailand, Vietnam, Malaysia, Japan The Complete Book of Modern Asian by Australian Women's Weekly

    • Categories: Fried doughs; Dips, spreads & salsas; Sauces, general; Canapés / hors d'oeuvre; Entertaining & parties; Asian; Indian
    • Ingredients: brown onions; ground cumin; curry paste; lamb mince; coriander leaves; kūmara; limes; frozen peas; shortcrust pastry; tamarind paste; lemon grass; palm sugar; oranges
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  • Sushi rice

    from The Complete Book of Modern Asian: China, Thailand, Vietnam, Malaysia, Japan The Complete Book of Modern Asian by Australian Women's Weekly

    • Categories: Rice dishes; Asian; Japanese
    • Ingredients: rice vinegar; store-cupboard ingredients; Koshihikari rice
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  • Tuna and cucumber mini maki

    from The Complete Book of Modern Asian: China, Thailand, Vietnam, Malaysia, Japan The Complete Book of Modern Asian by Australian Women's Weekly

    • Categories: Rice dishes; Canapés / hors d'oeuvre; Entertaining & parties; Asian; Japanese
    • Ingredients: sushi rice; rice vinegar; yaki nori; wasabi paste; sashimi grade tuna; Lebanese cucumbers; Japanese soy sauce
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  • Money bags

    from The Complete Book of Modern Asian: China, Thailand, Vietnam, Malaysia, Japan The Complete Book of Modern Asian by Australian Women's Weekly

    • Categories: Dips, spreads & salsas; Fried doughs; Sauces, general; Canapés / hors d'oeuvre; Entertaining & parties; Asian
    • Ingredients: peanut oil; brown onions; fresh ginger; chicken mince; palm sugar; roasted unsalted peanuts; coriander leaves; green onions; wonton wrappers; vegetable oil; red chillies; lemon grass; coconut milk; fish sauce; crunchy peanut butter; curry powder; limes
    show

  • Spicy teriyaki tuna

    from The Complete Book of Modern Asian: China, Thailand, Vietnam, Malaysia, Japan The Complete Book of Modern Asian by Australian Women's Weekly

    • Categories: Dressings & marinades; Canapés / hors d'oeuvre; Entertaining & parties; Asian; Japanese
    • Ingredients: Japanese soy sauce; honey; mirin; wasabi paste; sesame oil; sashimi grade tuna; pickled ginger
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  • Thai-style oysters

    from The Complete Book of Modern Asian: China, Thailand, Vietnam, Malaysia, Japan The Complete Book of Modern Asian by Australian Women's Weekly

    • Categories: Dressings & marinades; Canapés / hors d'oeuvre; Entertaining & parties; Asian; Thai
    • Ingredients: oysters; limes; fish sauce; coconut cream; baby onions; long red chillies; coriander leaves; mint
    show

  • Pork and garlic chive-wrapped prawns

    from The Complete Book of Modern Asian: China, Thailand, Vietnam, Malaysia, Japan The Complete Book of Modern Asian by Australian Women's Weekly

    • Categories: Canapés / hors d'oeuvre; Entertaining & parties; Asian
    • Ingredients: pork mince; garlic chives; Thai red chillies; fresh ginger; king prawns; spring roll wrappers; peanut oil
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  • Lime and coconut prawns

    from The Complete Book of Modern Asian: China, Thailand, Vietnam, Malaysia, Japan The Complete Book of Modern Asian by Australian Women's Weekly

    • Categories: Sauces for fish; Dips, spreads & salsas; Canapés / hors d'oeuvre; Entertaining & parties; Asian
    • Ingredients: king prawns; limes; coconut milk; shredded coconut; peanut oil; roasted unsalted peanuts; peanut butter; sweet chilli sauce
    show

  • Gyoza with soy vinegar sauce

    from The Complete Book of Modern Asian: China, Thailand, Vietnam, Malaysia, Japan The Complete Book of Modern Asian by Australian Women's Weekly

    • Categories: Dips, spreads & salsas; Sauces for meat; Canapés / hors d'oeuvre; Entertaining & parties; Asian
    • Ingredients: pork mince; kecap manis; sake; sesame oil; wombok; green onions; gyoza wrappers; light soy sauce; Chinese red vinegar; white vinegar; sweet chilli sauce
    show

  • Vietnamese chicken spring rolls

    from The Complete Book of Modern Asian: China, Thailand, Vietnam, Malaysia, Japan The Complete Book of Modern Asian by Australian Women's Weekly

    • Categories: Dips, spreads & salsas; Fried doughs; Sauces for poultry; Canapés / hors d'oeuvre; Entertaining & parties; Asian; Vietnamese
    • Ingredients: red capsicums; peanut oil; chicken breasts; fresh ginger; green onions; bean thread noodles; carrots; Vietnamese mint; bok choy; sweet chilli sauce; light soy sauce; spring roll wrappers
    show

  • Prawn dumplings

    from The Complete Book of Modern Asian: China, Thailand, Vietnam, Malaysia, Japan The Complete Book of Modern Asian by Australian Women's Weekly

    • Categories: Canapés / hors d'oeuvre; Entertaining & parties; Asian
    • Ingredients: green prawns; bamboo shoots; chives; sesame oil; gow gee wrappers
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  • Mini scallop and lime kebabs

    from The Complete Book of Modern Asian: China, Thailand, Vietnam, Malaysia, Japan The Complete Book of Modern Asian by Australian Women's Weekly

    • Categories: Grills & BBQ; Dressings & marinades; Canapés / hors d'oeuvre; Entertaining & parties; Asian
    • Ingredients: scallops; fresh ginger; limes; kaffir lime leaves
    show

  • Vegetable gow gees with miso dipping sauce

    from The Complete Book of Modern Asian: China, Thailand, Vietnam, Malaysia, Japan The Complete Book of Modern Asian by Australian Women's Weekly

    • Categories: Dips, spreads & salsas; Sauces, general; Canapés / hors d'oeuvre; Entertaining & parties; Asian; Vegan; Vegetarian
    • Ingredients: peanut oil; fresh ginger; Thai red chillies; oyster mushrooms; carrots; green onions; bean sprouts; soft tofu; canned water chestnuts; coriander leaves; gow gee wrappers; white miso; Japanese soy sauce; limes
    show

  • Coconut chicken salad in crisp wonton cups

    from The Complete Book of Modern Asian: China, Thailand, Vietnam, Malaysia, Japan The Complete Book of Modern Asian by Australian Women's Weekly

    • Categories: Salads; Canapés / hors d'oeuvre; Entertaining & parties; Asian
    • Ingredients: chicken breasts; coconut cream; kaffir lime leaves; fish sauce; Thai red chillies; wonton wrappers; snow peas; coriander leaves
    show

  • Sashimi stacks

    from The Complete Book of Modern Asian: China, Thailand, Vietnam, Malaysia, Japan The Complete Book of Modern Asian by Australian Women's Weekly

    • Categories: Canapés / hors d'oeuvre; Entertaining & parties; Asian; Japanese
    • Ingredients: Lebanese cucumbers; avocados; sashimi grade salmon; wasabi paste; green onions; yaki nori; toasted sesame seeds; Japanese soy sauce
    show

  • Pork and prawn Vietnamese summer rolls

    from The Complete Book of Modern Asian: China, Thailand, Vietnam, Malaysia, Japan The Complete Book of Modern Asian by Australian Women's Weekly

    • Categories: Sandwiches & burgers; Canapés / hors d'oeuvre; Entertaining & parties; Asian; Vietnamese
    • Ingredients: pork belly; cooked king prawns; iceberg lettuce; bean sprouts; mint; rice papers
    • Accompaniments: Hoisin and peanut dipping sauce
    show

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  • ISBN 10 1742452760
  • ISBN 13 9781742452760
  • Published Jul 01 2012
  • Format Paperback
  • Page Count 496
  • Language English
  • Countries Australia
  • Publisher Australian Consolidated Press

Publishers Text

The ultimate compendium of Asian food, this is the follow up to the best-selling cookbook, THE COMPLETE BOOK OF MODERN CLASSICS. Modern Asian is the food we eat now: delicious little morsels to serve as finger food at parties, light piquant starters, some of which can also be served as lunch dishes. Main courses made from seafood, lean meat, chicken and duck, noodles and vegetables. Delicious side dishes which you can eat with non-Asian meals, and some wonderful desserts. Each chapter contains a 'star' recipe, the one that has become so popular it's now almost mainstream. It's a beautiful book with recipes that will convert you to modern Asian food.

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