Charmaine Solomon's Encyclopedia of Asian Food by Charmaine Solomon

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  • Marinated abalone

    from Charmaine Solomon's Encyclopedia of Asian Food Charmaine Solomon's Encyclopedia of Asian Food by Charmaine Solomon

    • Categories: Dressings & marinades; Asian
    • Ingredients: abalone; Japanese soy sauce; mirin; sesame oil; ginger juice
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  • Abalone and shiitake soup

    from Charmaine Solomon's Encyclopedia of Asian Food Charmaine Solomon's Encyclopedia of Asian Food by Charmaine Solomon

    • Categories: Soups; Asian
    • Ingredients: shiitake mushrooms; peanut oil; abalone; chicken stock; light soy sauce; sugar; garlic chives; sesame oil
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  • Almond bean curd

    from Charmaine Solomon's Encyclopedia of Asian Food Charmaine Solomon's Encyclopedia of Asian Food by Charmaine Solomon

    • Categories: Jams, jellies & preserves; Asian
    • Ingredients: agar-agar; condensed milk; bitter almond essence
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  • Japanese jelly dessert (Awayuki)

    from Charmaine Solomon's Encyclopedia of Asian Food Charmaine Solomon's Encyclopedia of Asian Food by Charmaine Solomon

    • Categories: Jams, jellies & preserves; Dessert; Japanese
    • Ingredients: kanten; sugar; egg whites; lemons
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  • Coconut jelly

    from Charmaine Solomon's Encyclopedia of Asian Food Charmaine Solomon's Encyclopedia of Asian Food by Charmaine Solomon

    • Categories: Jams, jellies & preserves; Burmese
    • Ingredients: agar-agar; coconut milk; canned coconut cream; rose water
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  • Agar-agar salad

    from Charmaine Solomon's Encyclopedia of Asian Food Charmaine Solomon's Encyclopedia of Asian Food by Charmaine Solomon

    • Categories: Dressings & marinades; Salads; Side dish; Asian; Vegetarian
    • Ingredients: agar-agar; garlic chives; peanut oil; bean sprouts; light soy sauce; sesame oil; honey
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  • Deep fried crisps (Sev, murukku)

    from Charmaine Solomon's Encyclopedia of Asian Food Charmaine Solomon's Encyclopedia of Asian Food by Charmaine Solomon

    • Categories: Fried doughs; Snacks; Indian; Vegetarian
    • Ingredients: besan flour; ground rice; coriander seeds; cumin seeds; cardamom seeds; cinnamon quills; whole cloves; whole nutmeg; ajowan seeds; chilli powder; ghee
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  • Almond beverage (Thandai)

    from Charmaine Solomon's Encyclopedia of Asian Food Charmaine Solomon's Encyclopedia of Asian Food by Charmaine Solomon

    • Categories: Beverages / drinks (no-alcohol); Indian
    • Ingredients: blanched almonds; sunflower seeds; cardamom seeds; milk
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  • Almond cream fudge (Badam barfi)

    from Charmaine Solomon's Encyclopedia of Asian Food Charmaine Solomon's Encyclopedia of Asian Food by Charmaine Solomon

    • Categories: Candy / sweets; Indian
    • Ingredients: milk; blanched almonds; ground cardamom; blanched pistachio nuts
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  • Creamed almonds (Badam kheer)

    from Charmaine Solomon's Encyclopedia of Asian Food Charmaine Solomon's Encyclopedia of Asian Food by Charmaine Solomon

    • Categories: Mousses, trifles, custards & creams; Dessert; Indian
    • Ingredients: milk; cream; ghee; flaked almonds; saffron; ground cardamom
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  • Stir-fried green amaranth with coconut

    from Charmaine Solomon's Encyclopedia of Asian Food Charmaine Solomon's Encyclopedia of Asian Food by Charmaine Solomon

    • Categories: Stir-fries; Main course; Asian; Vegan; Vegetarian
    • Ingredients: amaranth greens; onions; fresh ginger; turmeric; chilli powder; coconut
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  • Red amaranth with garlic and oyster sauce

    from Charmaine Solomon's Encyclopedia of Asian Food Charmaine Solomon's Encyclopedia of Asian Food by Charmaine Solomon

    • Categories: Main course; Asian
    • Ingredients: red amaranth greens; oyster sauce; garlic
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  • Amaranth with flowering chives

    from Charmaine Solomon's Encyclopedia of Asian Food Charmaine Solomon's Encyclopedia of Asian Food by Charmaine Solomon

    • Categories: Side dish; Asian; Vegan; Vegetarian
    • Ingredients: amaranth greens; flowering chives; sesame oil; light soy sauce
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  • Amaranth with red lentils

    from Charmaine Solomon's Encyclopedia of Asian Food Charmaine Solomon's Encyclopedia of Asian Food by Charmaine Solomon

    • Categories: Main course; Asian
    • Ingredients: amaranth greens; red lentils; coconut milk; dried red chillies; turmeric; Maldive fish; curry leaves; pandan leaves; cinnamon quills; lemon grass
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  • Ambarella conserve

    from Charmaine Solomon's Encyclopedia of Asian Food Charmaine Solomon's Encyclopedia of Asian Food by Charmaine Solomon

    • Categories: Jams, jellies & preserves; Asian
    • Ingredients: ambarella; sugar; cinnamon sticks; rose water
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  • Ambarella and raisin chutney

    from Charmaine Solomon's Encyclopedia of Asian Food Charmaine Solomon's Encyclopedia of Asian Food by Charmaine Solomon

    • Categories: Chutneys, pickles & relishes; Asian; Vegan; Vegetarian
    • Ingredients: ambarella; sultanas; raisins; fresh ginger; white vinegar; sugar; dried red chillies; whole cloves; cinnamon sticks
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  • Preserved anchovies

    from Charmaine Solomon's Encyclopedia of Asian Food Charmaine Solomon's Encyclopedia of Asian Food by Charmaine Solomon

    • Categories: Jams, jellies & preserves; Thai
    • Ingredients: anchovies; rock salt; galingale; kao koi
    show

  • Fresh anchovy relish

    from Charmaine Solomon's Encyclopedia of Asian Food Charmaine Solomon's Encyclopedia of Asian Food by Charmaine Solomon

    • Categories: Chutneys, pickles & relishes; Asian
    • Ingredients: fresh anchovies; gambooge; curry leaves; chilli powder
    show

  • Fried anchovies with peanuts

    from Charmaine Solomon's Encyclopedia of Asian Food Charmaine Solomon's Encyclopedia of Asian Food by Charmaine Solomon

    • Categories: Small plates - tapas, meze; Asian
    • Ingredients: peanut oil; dried anchovies; chilli powder; raw peanuts
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  • Chicken with bean thread noodles

    from Charmaine Solomon's Encyclopedia of Asian Food Charmaine Solomon's Encyclopedia of Asian Food by Charmaine Solomon

    • Categories: Pasta, doughs & sauces; Main course; Philippine
    • Ingredients: chicken; celery leaves; carrots; whole cloves; bean thread noodles; annatto seeds; onions; fish sauce; shiitake mushrooms; spring onions
    show

  • Chick peas with vegetables

    from Charmaine Solomon's Encyclopedia of Asian Food Charmaine Solomon's Encyclopedia of Asian Food by Charmaine Solomon

    • Categories: Main course; Indian; Vegetarian
    • Ingredients: dried chickpeas; aubergines; turmeric; ghee; fresh ginger; brown mustard seeds; cumin seeds; chillies; asafoetida powder; rice powder; tomatoes; red capsicums; coriander seeds; cardamom seeds; cinnamon quills; whole cloves; whole nutmeg; mint
    show

  • Thai style asparagus

    from Charmaine Solomon's Encyclopedia of Asian Food Charmaine Solomon's Encyclopedia of Asian Food by Charmaine Solomon

    • Categories: Stir-fries; Main course; Thai
    • Ingredients: asparagus; green peppercorns in brine; fish sauce; Maggi seasoning sauce; red chillies; peanut oil
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  • Chinese style asparagus

    from Charmaine Solomon's Encyclopedia of Asian Food Charmaine Solomon's Encyclopedia of Asian Food by Charmaine Solomon

    • Categories: Stir-fries; Main course; Chinese
    • Ingredients: asparagus; peanut oil; oyster sauce
    show

  • Avocado sashimi

    from Charmaine Solomon's Encyclopedia of Asian Food Charmaine Solomon's Encyclopedia of Asian Food by Charmaine Solomon

    • Categories: Side dish; Japanese; Vegan; Vegetarian
    • Ingredients: avocados; Japanese soy sauce; wasabi powder
    show

  • Avocado fool

    from Charmaine Solomon's Encyclopedia of Asian Food Charmaine Solomon's Encyclopedia of Asian Food by Charmaine Solomon

    • Categories: Mousses, trifles, custards & creams; Dessert; Asian; British
    • Ingredients: avocados; cream
    show

Notes about this book

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Notes about Recipes in this book

  • Thai soup with banana flower

    • IsaSim on May 02, 2014

      Finally after all those years eyeing beautiful banana flowers in Asian stores, we tried it, and it was excellent in this soup, the taste being similar to artichoke. I watched a couple of videos on how to prepare the thing: here we only discard the tough outer layers of the flower before steaming or boiling it, and do not separate and shell each little male flower nesting between layers. This time, I boiled the flower for 15 minutes as indicated, it was excessive in my opinion. Next time will try steaming.

  • Braised cauliflower, Chinese style

    • JLDuck on November 04, 2019

      An interesting alternative for cauliflower. Could be served with any meal.

  • Thai pepper-coriander paste

    • JLDuck on January 23, 2020

      An excellent accompaniment to stir-fried Thai or similar cuisine.

  • Thai stir-fried eggplant

    • JLDuck on January 23, 2020

      A different and very tasty eggplant recipe. Complemented by the Thai pepper-coriander paste.

  • Green curry of fish with krachai

    • JLDuck on February 07, 2019

      Not having any krachai I used ginger. Worked well and made a delicious meal.

  • Spiced chick peas, Indian style

    • JLDuck on August 23, 2019

      Happened to have some canned chickpeas in freezer. Still worked. Very tasty.

  • Thai style asparagus

    • valbe on August 10, 2020

      A very tasty way to make asparagus to serve with Asian food. Similar to Chris Kimball Milk Street's sweet-and-spicy ginger green beans.

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  • ISBN 10 9625934170
  • ISBN 13 9789625934174
  • Linked ISBNs
  • Published Jan 01 1998
  • Format Hardcover
  • Page Count 498
  • Language English
  • Countries United States

Publishers Text

This comprehensive reference book provides advice on buying, preparing, and storing ingredients, as well as explanations of Asian cooking techniques and guide to special utensils. More than 500 recipes, including the classic dishes of each country--are provided.

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