"Lynn from Fargo Ografmorffig" > wrote in message
...
On Apr 15, 10:24 pm, The rabbit > wrote:
> We Have 15 home style Asian-Pacific recipes you can purchase. These
> home style Asian-Pacific recipes are from Asian-Pacific families who
> prepared them for their families for generations. you can purchase 1,
> 2, 3, Home style Asian-Pacific or you can purchase all 15 Asian-
> pacific recipes.
>
> http://lee69j.tripod.com/
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Here For FREE copy this and go away
• Navratan Korma
Ingredients:
• 2 cups peas boiled
• 1 large carrot chopped and boiled
• 1/2 cup tomato sauce
• 1/4 cup paneer
• 1/4 cup malai (cream)
• 3 tbsp. butter
• 1 small sweet lime
• 1 small apple
• 1 banana
• 2 slices pineapple
• 10-15 cashewnuts
• 20 raisins
• 2 glaced cherries for decoration
• 1 tbsp. fresh coriander chopped
• 1 tbsp. ghee
• salt to taste
• 12
Dry Masala:
• 1 tsp. cumin seed
• 2 tsp. khuskhus (poppyseeds)
• 1 tsp. cardamom seeds
Wet Masala:
• 1 large onion
• 1/4 cup coconut shredded
Method:
• Grind the dry and wet masalas separately.
• Chop all the fruit fine. Heat ghee and fry cashews, drain and keep
aside.
• Add butter to ghee and heat, add the wet masala and fry for 2
minutes.
• Add the dry masala and salt and fry 2 more minutes.
• Add the carrots and peas, mix together curd and cream and add to
gravy.
Allow to thicken a bit, add fruit, cashews and
raisins and boil till the gravy is thick and the fat separates
• Garnish with grated cheese ,coriander and chopped cherries.
• Serve hot with naan, roti or paratha.
• Making time: 45 minutes
• Makes for: 6
• Shelf life: Best fresh
Then there's this, one of my signature dishes:
Thai Dumplings (Kahnom Jeep)
3 oz. flaked crabmeat
6 oz ground pork
6 large shrimp, minced*
1 Tbsp water
1/4 tsp garlic salt (I use minced garlic and add a little salt to the mix)
1-1/2 - 2-1/2 Tbsp cornstarch
1 egg
1-1/2 Tbsp light soy sauce
1 Tbsp peanut oil
1/2 tsp pepper
1 pkg wonton wrappers
*Since I rarely just have 6 large shrimp lying around, I buy a bag of small
frozen "salad shrimp" and measure out what I need... no need to mince those,
either! Place shrimp, crabmeat and pork in mixing bowl. Blend in remaining
ingredients except wonton wrappers and mix together until firm (add a little
more cornstarch if mixture is too wet). Hold a wonton wrapper in one hand.
Place 1 Tbsp filling in the center. Fold the corners in to meet in the
middle, squeezing to close the top. Moisten fingers with water and gently
seal (I noticed last night they look like small whole heads of garlic when
done!). Place in a lightly oiled steamer basket. Steam (covered) over
simmering water about 25 minutes. Serve with dipping sauce (below).
Serves 4
Dipping sauce (or use whatever you like):
4 Tbsp white wine vinegar
2 Tbsp hot water
1 tsp sugar
2 Tbsp dark soy sauce
2 Tbsp thinly sliced ginger root
Blend all ingredients together. Let sit at least 30 minutes. Use as a
dipping sauce for dumplings.