Brendan Fawn - Asian Bowls Cookbook, Asian Recipe Book with Delectable and Appetizing Oriental Cuisine Recipes for Healthy Living

Asian Bowls Cookbook Asian Recipe Book with Delectable and Appetizing Oriental Cuisine Recipes for Healthy Living

Asian Kitchen Book 4 Brendan Fawn Text Copyright [Brendan Fawn] All rights reserved. No part of this guide may be reproduced in any form without permission in writing from the publisher except in the case of brief quotations embodied in critical articles or reviews.

Legal & Disclaimer The information contained in this book and its contents is not designed to replace or take the place of any form of medical or professional advice; and is not meant to replace the need for independent medical, financial, legal or other professional advice or services, as may be required. The content and information in this book has been provided for educational and entertainment purposes only. The content and information contained in this book has been compiled from sources deemed reliable, and it is accurate to the best of the Author's knowledge, information, and belief. However, the Author cannot guarantee its accuracy and validity and cannot be held liable for any errors and/or omissions. Further, changes are periodically made to this book as and when needed. Where appropriate and/or necessary, you must consult a professional (including but not limited to your doctor, attorney, financial advisor or such other professional advisor) before using any of the suggested remedies, techniques, or information in this book.

Upon using the contents and information contained in this book, you agree to hold harmless the Author from and against any damages, costs, and expenses, including any legal fees potentially resulting from the application of any of the information provided by this book. This disclaimer applies to any loss, damages or injury caused by the use and application, whether directly or indirectly, of any advice or information presented, whether for breach of contract, tort, negligence, personal injury, criminal intent, or under any other cause of action. You agree to accept all risks of using the information presented in this book. You agree that by continuing to read this book, where appropriate and/or necessary, you shall consult a professional (including but not limited to your doctor, attorney, or financial advisor or such other advisor as needed) before using any of the suggested remedies, techniques, or information in this book.

S erves: 3-4 Prep and Cooking Time: 80-90 minutes Difficulty: Expert Ingredients: 1 lb lamb meat, sliced 0.3 Bandel cheese, grated 0.2 white rice for filling 2 red bell peppers 2 avocados, cubed 3 tablespoons sunflower oil 2 Chinese onions, chopped 3 garlic cloves, chopped 2 teaspoons table salt 2 teaspoons black pepper powder 2 teaspoons basil 2 teaspoons cilantro 1 teaspoon oregano 1 teaspoon nutmeg 1 teaspoon coriander 1 teaspoon ginger 1 bunch fresh chives, chopped How to Prepare:

1. Rinse the white rice with the cold water several times and then boil it on low heat for 20 minutes. Cook the rice until half cooked.

   Remove the scum from the surface of the cooking rice.

2. Heat some oil in a wok, and fry the bell peppers on low heat for 10 minutes until golden brown and caramelized.
3. Next, in a wok heat the remaining sunflower oil and add the chopped onions and garlic. Fry the Chinese onions and garlic on low heat for 10 minutes until golden brown and caramelized.
4. Combine the white rice with the Bandel cheese, table salt, black pepper powder, basil, cilantro, oregano, nutmeg, coriander, ginger and caramelized bell peppers. Add the Chinese onions, garlic and avocados. Stir the white rice mix well until there is a smooth and homogenous mass.
5. Wet your hands with water and form the rice balls using hands and spoons. Place the rice balls on top of the lamb slices. Wrap the brown rice filling in lamb and secure with wooden sticks.
6. Meanwhile preheat the oven to 320-340 degrees Fahrenheit and grease the baking pan.
7. Transfer the lamb rolls into the baking pan and bake for 40 minutes.
8. Transfer the lamb rolls into the Asian bowls and serve with the chopped chives.

Nutrition Information: Calories: 275; Total fat: 48g; Carbohydrates: 336g; Protein: 46g S erves: 3-4 Prep and Cooking Time: 90-100 minutes Difficulty: Expert Ingredients: 1 lb lamb, cubed 1 lb white rice 1 pineapple, cubed 4 oz green beans 2 yellow carrots, chopped 3 tablespoons sunflower oil 2 Chinese onions, chopped 3 garlic cloves, chopped 2 teaspoons table salt 2 teaspoons black pepper powder 2 teaspoons basil 2 teaspoons cilantro 1 teaspoon oregano 1 teaspoon nutmeg 1 bunch chives, chopped How to Prepare:

1. Rinse the white rice in the cold water several times and then boil it on low heat for 30 minutes.

   Cook the white rice. Remove the scum from the surface of the cooking white rice.

2. Heat some sunflower oil in a wok, and fry the yellow carrots, green beans and pineapple cubes on low heat for 10 minutes until golden brown and caramelized.
3. Combine the white rice with the table salt, black pepper powder, basil, cilantro, oregano, nutmeg and caramelized yellow carrots and pineapples. Next stir the white rice mix well.
4. In a wok or skillet, heat the remaining sunflower oil and add the chopped onions and garlic. Fry the Chinese onions and garlic on low heat for 10 minutes until golden brown and caramelized.
5. Transfer the cubed lamb into the wok with the onions and garlic and stew on low heat with the lid closed for 40 minutes.
6. Transfer the rice into the Asian bowls and place the lamb cubes on top. Dollop with the cooking liquid, onions and chopped chives.

Nutrition Information: Calories: 289; Total fat: 46g; Carbohydrates: 334g; Protein: 45g S erves: 3-4 Prep and Cooking Time: 70-80 minutes Difficulty: Medium Ingredients: 1 lb lamb meat, cubed 4 apples cut into pieces 4 oranges, peeled and cut into pieces 1 cup sour cream 0.5 lb white rice 3 Chinese onions, chopped 2 tablespoons chicken grease 2 tablespoons cornstarch 2 cups water 5 tablespoons soy sauce 2 teaspoons table salt 2 teaspoons oregano 2 teaspoons basil 2 teaspoons fennel 1 teaspoon red pepper powder 1 teaspoon cilantro 0.2 teaspoon cinnamon 0.2 teaspoon nutmeg 1 cup water 1 bunch chives, chopped How to Prepare:

1. Combine the spices in a bowl and toss the lamb cubes in spices mix. Marinate the lamb meat in spices (salt, oregano, basil, fennel, red pepper powder, cilantro, cinnamon and nutmeg) for 24 hours in the zip-lock bags.

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