Where can I find great asian cuisine recipes from appetizers to soup dishes like ramen and wonton on the web?

I would really appreciate it if someone could give a web site that gives awesome asian cuisine recipes. These recipes can be Chinese, Japanese, and etc.Where can I find great asian cuisine recipes from appetizers to soup dishes like ramen and wonton on the web?
Vietnam cooking recipes http://kitchentoworld.com/Where can I find great asian cuisine recipes from appetizers to soup dishes like ramen and wonton on the web?
French-Vietnamese Cuisine, Springrolls



Amount Measure Ingredient -- Preparation Method

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Rice paper

Rice stick noodles

1 breast of chicken

12 Pieces tiger shrimp -- size 12/25

4 stems mint leaves

4 stems cilantro

2 leafs Romaine lettuce

1 Small cucumber

soy sauce



Boil the Rice stick noodles for 3 minutes and then place in a strainer to

drain and cool off, but keep water boiling. Saute chicken breast in a pan

and add soy sauce to taste. After the chicken is cooked, cut it into long

thing strips and put aside. Boil the shrimp for 1 minute and peel skin off

and then cut in halves. Cut the Romaine lettuce into thin long strips. Peel

the skin off the cucumber and then peel about 16 long strips of the

cucumber. Dip 2 pieces of rice paper into the boiling water and then lie

flat next to each other on a cloth napkin. In a row, place 3 halves of

shrimp (pink side face down) in the middle of each rice paper. Then take

some rice noodles and place on top of the shrimp. Place 2-3 strips of

chicken on top of noodles and then place some more rice noodles on top of

the chicken. The peeled cucumber and Romaine lettuce strips top of the

second layer of rice noodles. Pull mint and cilantro leaves off the stem

and place face down on the rice paper in front of the shrimp and noodles.

Fold the side of the rice paper in and then tightly roll the rice paper.

The product should be 2 springrolls, which can be cut into 6 small pieces

and plated or kept as 2 longer pieces. A peanut sauce is served on the side

with the springrolls.

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Title: ASPARAGUS CRAB SOUP (SUP MANG TAY CUA)

Categories: Vietnamese, Soups,

Yield: 6 servings



2 1/2 qt Water

2 lb Pork bones

2 ts Salt

1 tb Fish sauce (nuoc mam)

1 ts Vegetable oil

1 Clove garlic, chopped

2 Shallots or

2 Scallions, chopped white

-part

1/2 lb Crab meat, fresh, frozen,

-or canned

1/4 ts Freshly ground black pepper

2 ts Cornstarch dissolved in

2 tb Water

1 Egg

1 cn (15 ounces) white

-asparagus, undrained

1/4 c Chopped fresh coriander

-(Chinese parsley)

1/4 c Chopped scallion greens



The French introduced asparagus to the Vietnamese, who promptly

incorporated this classic vegetable into their cuisine. The

Vietnamese word for asparagus is “Western bamboo,” due to its

resemblance to bamboo shoots. asparagus is universally popular

throughout Vietnam, this light, tasty dish will delight your family

as well.



Bring water to a boil and put the pork bones in. Remove the scum,

then cover and continue to boil the bones for 1 hour. Remove the

bones from the stock and discard. Add the salt and the fish sauce to

the stock.



Heat the oil and add the chopped garlic and shallots; add the crab

meat and fry for 5 minutes over high heat. Sprinkle with 1/8

teaspoon of black pepper, stirring constantly, then add the crab meat

mixture to the soup and bring to a boil. Add the

cornstarch-and-water mixture and stir for a few minutes.



Break the egg open and drop it into the actively boiling soup while

stirring. Cook, still stirring, for about 2 minutes, then drop in the

asparagus, along with the liquid from the can and the rest of the

black pepper. Continue to cook until the asparagus is heated through.



Sprinkle the coriander and scallion green over the soup before

serving. Makes 6 to 8 servings. xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx…

Title: Adobong Pusit

Categories: Filipino, Seafood,

Yield: 2 servings



1/2 kg Small fresh squids

1/2 c Native vinegar

10 Cloves garlic

Salt and pepper to taste

1 md Onion, sliced

2 md Tomatoes, chopped

Extra salt and pepper for

-seasoning

1 ts Vet-sin (monosodium

-glutamate)



Got down my single Filipino cook book and found this little gem. My

grasp of Tagalog is non-existent but I'd guess that the name

translates as “Squid Adobo”. At any rate, it's squid stewed in

vinegar. I assume that the reference to “native vinegar” refers to

nipa sap vinegar (sukang paombong). The bottle I have is a milky

looking vinegar that tastes pretty much like any vinegar so I imagine

that you have some latitude on what type you can use.



For those of you who have never tried it, Filipino food is an

intriguing cuisine that has elements of Southeast Asian, Chinese and

Mexican or Spanish influences. It has everything from spring rolls

(lumpias) to rellenos dishes.



Wash the squids very well. Remove the long thin membrane in the head

and slit the eyes to bring out the ink. Place the squids in a

saucepan with vinegar, 6 cloves garlic crushed, salt and pepper.

Cover and cook slowly until the squids are tender. Cut cooked squids

into 1/2 inch slices crosswise.



Crush remaining garlic and saute in a little lard in another pan. Add

the onion and tomatoes and cook until tomatoes are very soft. Add

the squids and the liquid in which they were boiled. Simmer for 7 minutes. Season with salt, pepper and vet-sin.

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Title: POT STICKER DOUGH

Categories: Chinese, Appetizers

Yield: 1 servings



2 c All-purpose flour

1/2 c Water



In a bowl, combine flour and water, mixing to form a

ball. Remove to a floured board and knead with palm

of hand for about 3 minutes. Shape into a ball, cover

with damp towel, and let stand for about 10 minutes.



To shape and assemble, knead dough for about 3

minutes. Shape into a ball, cover with damp towel,

and let stand for about 10 minutes.



To shape and assemble, knead dough for about 3

minutes. Roll into a cylinder that is about 1-inch in

diameter. Cut off ends, then cut into about 24

pieces, each 1/4-inch wide. With a cut side up, press

dough down with palm to flatten. Roll with a rolling

pin to make pancakes about 2-1/2-inch in diameter.



NOTE: A pasta machine can be used to roll out dough.

Roll to No. 4 setting on machine, or about 1/32nd of an inch. Cut dough with a 2-1/2-inch cookie cutter (or a glass, inverted tuna can, etc.)

xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxWhere can I find great asian cuisine recipes from appetizers to soup dishes like ramen and wonton on the web?
I use MyFridgeFood.com to find recipes, Tells me what I can make with what I already have. It's not just asian but they have a few ramen recipes. have Fun!
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