T. White - The Ultimate Asian Cookbook: Take a Culinary Trip Through Asia with These Interesting Asian Recipes!

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Table of Contents

Congratulations on purchasing this Asian-themed recipe book!

Unlike other recipe books you may be familiar with, this recipe book is the best on the market because it contains a large number of recipes that you can enjoy when cooking with this recipe book!

But, before we get to the recipes, let's review a few pointers to help you cook Asian style.

Cooking Techniques for Asians

First and foremost, when preparing Asian dishes, keep in mind that you must be generous with your vegetables!!

Because Asian cuisine does not take vegetables lightly, you take note and make sure to include vegetables in the recipe.

And, while you're at it, make sure to use fresh vegetables!

If you need to cook different vegetables separately, please do so.

Some ingredients take longer to cook than others, so you must cook ingredients precisely as specified in the recipe book.

Also, pay attention to the specific ingredients mentioned in the recipe.

If a recipe calls for almond milk, make sure you use it.

If you don't have almond milk, use the substitute.

However, before choosing the alternative, find the almond milk first.

Finally, if you are cooking any meat, be sure to marinate it first.

Marinating allows the spices to thoroughly penetrate the meat before cooking. Phew!

There you have the tips to make your Asian meals as perfect as any Asian chef would!

So, let us proceed to the next stage of this recipe book and begin cooking!

Our first recipe for the day is a delicious Squash soup.

Prepare your bread!!!

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Prep Time: 15 minutes

Total Prep Time: 35 minutes

Makes:

Ingredient List:

• 4 cups Ichiban dashi
• 1 yellow squash roughly chopped
• 1 green zucchini roughly chopped
• 1 white onion roughly chopped
• cup fresh peas
• Salt to the taste
• 2 tbsp. olive oil
• Some chives finely chopped for serving

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How to Cook:

1. Put dashi in a pan, bring it to a boil, reduce heat to medium and mix it with zucchini, onion, and squash.
2. Stir the mixture and boil for 20 minutes.
3. Add peas, stir, and cook for 3 more minutes.
4. Add the oil and salt to the taste, stir, take the soup off the heat, and puree it using your blender.
5. Pour the soup into serving bowls and top with chopped chives.
6. Enjoy!

Prep Time: 10 minutes

Total Prep Time: 35 minutes

Makes:

Ingredient List:

• 1 and quarts of homemade chicken stock
• 3 cups of water
• 4 dried shiitake mushrooms
• 6 dried ear mushrooms
• 6 ounces canned bamboo shoots
• A small piece of ginger
• 5 ounces of firm tofu cut into small cubes
• 2 tsp. soy sauce
• 2 tbsp. Asian rice wine
• 4 tbsp. red wine vinegar
• 5 tbsp. cornstarch mixed with cup of water
• tsp. white pepper
• Chopped cilantro for serving

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How to Cook:

1. Put stock in a pan and heat up over medium-high temperature.
2. Put mushrooms in a bowl, cover with 3 cups of warm water, set aside for 15 minutes, drain, and add the liquid to the soup.
3. Cut mushrooms into small pieces and leave them aside for now.
4. Bring soup to a boil, reduce heat, add mushrooms, bamboo, and ginger and simmer for 5 minutes.
5. Add tofu and cook for 4 more minutes.
6. Add wine, and soy sauce, stir, and cook for 2-3 more minutes.
7. Add cornstarch, stir, and cook for 2-3 minutes.
8. Take the soup off the heat, and add pepper, vinegar, and cilantro into the mixture.
9. Stir, pour in serving bowls and serve hot!
10. Enjoy!

Prep Time: 1 hour

Total Prep Time: 1 hour and 15 minutes

Makes:

Ingredient List:

• 2 pounds clams scrubbed
• 4-inch square kombu
• 3 cups of water
• 1 jalapeno pepper thinly sliced
• 1 garlic clove thinly sliced
• 1 Asian chili pepper thinly sliced crosswise
• Salt to the taste