Cooking with an Asian Accent
Format: PDF / Kindle (mobi) / ePub
In "Cooking with an Asian Accent, "award-winning author" Ying Compestine, a nationally renowned authority on Asian culture and cuisine, reveals how to make delicious home-cooked meals that nourish the senses and the soul using accessible ingredients, simple preparations, and thrilling flavors." Cooking with an Asian Accent" is not another traditional Asian or "quick-meals" cookbook. It offers a new cuisine created through Ying's East-Meets-West journey, a style of contemporary cooking that brings three essential principles of Asian cuisine into the Western kitchen: food that satisfies the senses, harmonizes the body's Yin-Yang balance, and acts as medicine. Melding Eastern philosophy with Western-style efficiency, Ying's recipes offer a balanced approach to cooking everything from quick and healthy soups, salads, and stir-fries to sauces, condiments, and desserts. Accompanied by beautiful full-color photography and inspirational personal stories, this accessible, engaging book is ideal for anyone who aspires to home cooking that is simple, delicious, and revitalizing.
3. Place the pumpkin shell upright in a heatproof dish and place the dish on a rack in a steamer large enough to hold the pumpkin. Pour the hot soup, crabmeat, zucchini, and squash into the pumpkin. Cover and steam over briskly boiling water until the pumpkin flesh softens, 25 to 30 minutes. 4. Transfer the pumpkin to a serving platter. Season the soup with salt and pepper to taste and garnish with the cilantro and/or basil. To serve, spoon out the stew along with some of the pumpkin flesh
before serving, spoon the sauce over the melon balls, mix gently, and garnish with the mint. wild rice with cranberries and pine nuts In this dish, I added the Eastern elements of white tea and shiitake mushrooms to complement the traditional American flavors of wild rice and cranberries. The mushrooms bring a delicately savory flavor to the rice. Although I cook this dish year-round as a delicious side dish, it’s become a popular stuffing for poultry or pork tenderloin for my holiday
and almonds Years ago, while I sailed down the Nile, I had a meal at a small restaurant. It was the first time I’d eaten couscous. Since then I’ve fallen in love with it. Couscous is easy and versatile to cook with, and it has found its way into many of my dishes. In this dish I combine hearty couscous and chickpeas with fresh greens and dress them in a tangy, orange-soy dressing. It is a meal in itself, perfect for every season. Makes 4 servings 1 cup fresh orange juice
teaspoons black sesame seeds 1⁄8 teaspoon salt 4 cups baby green salad mix 2 Asian pears or Bosc pears, cubed 1 cup cherry tomatoes (about 8 ounces), halved ¼ pound precooked shrimp ½ cup Spicy Sesame Sauce ½ cup toasted nuts 1. Place the tofu on a flat surface and pat firmly with paper towels to remove as much water as possible. Cut the tofu horizontally into 2 large pieces, then cut those in half vertically, and then into quarters; you will have 8
skillet over medium-high heat and swirl to coat the pan. Add the green tea and ginger and sauté until fragrant, about 30 seconds. Add the beef mixture and cook, stirring, until the beef is no longer pink on the outside, about 1 minute. Add the snow peas and stir-fry until they brighten in color, about 1 minute. Remove from the heat. 4. Lay each warm tortilla on a work surface. Arrange ½ cup of the meat mixture and ¼ cup of the mangoes in the center of each wrap. Roll up and serve while warm.