New asian cuisine
Vancouver
Alberta
Canada
About New Asian Cuisine
Member since Feb 15, 2008
New Asian Cuisine is a terrific compilation of recipes from some of today's most dynamic and creative chefs. It is an exciting culinary tour in which readers are able to sample the range of flavors and techniques which are influencing chefs around the world. Go to http://www.newasiancuisine.com for more information.
Cod en Papillotte with Coconut Lime Sauce
Baked cod fillets in a delightful Thai infused coconut milk sauce.
| Active Time: 40 mins | Comments: 0 |
| Total Time: 1 hr | Views: 463 |
Grilled Skirt Steak with Thai Chili Dipping Sauce
A perfectly grilled steak Taiwanese style.
| Active Time: 15 mins | Comments: 0 |
| Total Time: 30 mins | Views: 454 |
Pork Tenderlion
The simplicity and balance of ingredients makes this dish a knockout.
| Active Time: 20 mins | Comments: 0 |
| Total Time: 30 mins | Views: 440 |
Steamed Halibut Wrapped with Napa Cabbage and Fresh Chili Lime Sauce
A healthy fish dish with a twist of Thai influence.
| Active Time: 30 mins | Comments: 0 |
| Total Time: 1 hr | Views: 405 |
Jumbo Prawns with Sweet and Sour Glaze
A simple to make prawn appetizer that pack a flavorful punch.
| Active Time: 15 mins | Comments: 0 |
| Total Time: 30 mins | Views: 463 |
Chicken Salad Chinois
Why go to Spago in LA if you can make authentic Wolfgang Puck at home.
| Active Time: 20 mins | Comments: 0 |
| Total Time: 1 hr 30 mins | Views: 424 |
New Asian Cuisine has no favorites listed.
Steamed Halibut Wrapped with Napa Cabbage and Fresh Chili Lime Sauce
A healthy fish dish with a twist of Thai influence.
| Active Time: 30 mins | Comments: 0 |
| Total Time: 1 hr | Views: 405 |
Chicken Salad Chinois
Why go to Spago in LA if you can make authentic Wolfgang Puck at home.
| Active Time: 20 mins | Comments: 0 |
| Total Time: 1 hr 30 mins | Views: 424 |
Jumbo Prawns with Sweet and Sour Glaze
A simple to make prawn appetizer that pack a flavorful punch.
| Active Time: 15 mins | Comments: 0 |
| Total Time: 30 mins | Views: 463 |
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