Quick & Easy Asian Vegetarian Recipes - Periplus Editors.pdf

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Measurements Conversions
All our recipes are thoroughly tested in the Periplus test kitchen. Standard measuring
cups and spoons are used throughout, and all cup and spoon measurements are level.
We have used large eggs in all recipes unless otherwise stated.
International Measures
1 cup
1 teaspoon
1 tablespoon
= 250 ml (8 fl oz)
= 5 ml
= 15 ml (3 teaspoons)
Note:
We have used international
15 ml tablespoon measures.
Lengths
= 30 ml
1
/
8
in
= 60 ml
1
/
4
in
= 125 ml
1
/
2
in
= 250 ml
1
in
= 1 liter
=
=
=
=
3 mm
6 mm
1 cm
2
1
/
2
cm
Weights
1 oz
8 oz
1 lb
2 lbs
=
=
=
=
28 g
250 g
500 g
1 kg
1 fl oz
2 fl oz
4 fl oz
8 fl oz
32 fl oz
=
1
/
8
cup
=
1
/
4
cup
=
1
/
2
cup
= 1 cup
= 4 cups
Volumes
= 2 tablespoons
= 4 tablespoons
= 8 tablespoons
= 16 tablespoons
= 1 quart
Oven Temperature Guide
When using convection ovens, the top of
the food may cook too quickly. As a general
rule, set the oven temperature 60°F to
70°F lower than the temperature indicated
in the recipe, or refer to your oven manual.
ºF
200
300
325
350 to 375
375 to 400
425
450
ºC
90
150
160
180 to 190
190 to 200
220
230
Cool
Slow
Warm
Moderate
Mod. Hot
Hot
Very Hot
Published by Periplus Editions, with
editorial offices at
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Tel: (65) 6280 1330; Fax: (65) 6280 6290;
Copyright © 2007 Periplus Editions (HK)
Ltd. All rights reserved. No part of this
publication may be reproduced, stored
in a retrieval system or transmitted in
any form or by any means, electronic,
mechanical, photocopying, recording or
otherwise without the prior written
permission of the publisher.
ISBN: 978-1-4629-0902-5 (ebook)
10 09 08 07
6 5 4 3 2 1
Distributed by Tuttle Publishing,
364 Innovation Drive, North Clarendon,
VT 05759-9436, USA.
Tel: (802) 777 8930; Fax: (802) 773 6993;
Email: info@tuttlepublishing.com
Website: www.tuttlepublishing.com
Recipes by Rohani Jelani, Daniel Reid,
Devagi Sanmugam, Nongkran Daks,
Alexandra Greeley, Willam W. Wongso
and Hayatinufus A.L. Tobing
Photography by: Edmond Ho, Luca
Invernizzi Tettoni, Suan I. Lim
and Jörg Sundermann
Food styling by: Rohani Jelani, Susie
Donald, Suan I. Lim and Myrna Sim
Printed in Malaysia
quick
&
easy
asian vegetarian
recipes
nutritious and delicious alternatives
Your guide to the exciting world of Asian vegetarian cooking.
Contains over 75 flavorful recipes that can be prepared at home
in minutes, thanks to the simple step-by-step instructions.
A quick trip to your local supermarket is all you need to get started.
Contents
Introduction
Ingredients Glossary
Tofu Dishes
Noodles, Rice and Bread
Salads
Steamed and Braised Vegetables
Stir-fries
Curries, Stews and Soups
Desserts
Complete Recipe List
3
4
8
29
46
53
67
77
125
128
MAIL ORDER SOURCES
Finding the ingredients for Asian home cooking has become very simple. Most super-
markets carry staples such as soy sauce, fresh ginger, and fresh lemongrass. Almost
every large metropolitan area has Asian markets serving the local population—just
check your local business directory. With the Internet, exotic Asian ingredients and
cooking utensils can be easily found online. The following list is a good starting
point of online merchants offering a wide variety of goods and services.
http://www.asiafoods.com
http://www.geocities.com/MadisonAvenue/8074/VarorE.html
http://dmoz.org/Shopping/Food/Ethnic_and_Regional/Asian/
http://templeofthai.com/
http://www.orientalpantry.com/
http://www.zestyfoods.com/
http://www.thaigrocer.com/Merchant/index.htm
http://asianwok.com/
http://pilipinomart.com/
http://www.indiangrocerynet.com/
http://www.orientalfoodexpress.com/
2
egetarian cooking has long been an integral part of Asia’s culinary land-
scape, with many groups of peoples in India, China, Thailand, Vietnam,
Korea and other parts of Asia foregoing meat primarily due to religious
reasons. This book presents a mouthwatering selection of vegetarian recipes drawn
from many different regions of Asia—which are not only extremely nutritious
but also simple to prepare and fabulously tasty!
Asian vegetarian cooking differs greatly from the vegetarian fare normally
found in Western countries. Extensive use is made of fresh tropical spices, fragrant
herbs, exotic vegetables and fruits. Foremost among these are the spicy chili pepper
used to impart a pungent bite to many Asian dishes. Sesame oil, toasted sesame
seeds or sesame paste, garlic, ginger, galangal, black pepper, fermented black beans
and soy sauce are essential ingredients in any Asian larder. And herbs like Asian
basil, curry leaves, coriander leaves (cilantro) and mint add zest to sauces and
stir-fries, or a bright splash of color when used as a garnish.
Two mainstays of the vegetarian diet in Asia are protein-rich tofu (bean curd)
and dried or fresh black Chinese mushrooms. Tofu comes in a wide variety of
forms and flavors, and is prepared in an incredible number of different ways—
eaten plain with soy sauce and pickled daikon radish, deep-fried with garlic and
a bit of salt, “crinkle-fried” with vegetables, stir-fried with seasonings—the list
goes on and on. Black Chinese mushrooms have a similar versatility, as well as
an exceptionally high nutritional content, and Chinese or Japanese vegetarian
meals would be unthinkable without them.
The sheer variety of vegetables found in Asia is incredible, and over many
centuries, Asians have developed endless ways of preparing them—each more
delicious than the last! All the usual Western vegetables such as cabbage, spinach,
potatoes, tomatoes, carrots, etc., are widely eaten, but so are many less common
ones like lotus root, mung bean sprouts, bok choy,
choy sum,
water spinach
(kangkong), and so forth. One of the most exciting things about Asian cooking
is exploring the new tastes and textures these unusual vegetables provide. And
so many of them are now available in health food stores or Asian food shops!
The staples of an Asian vegetarian meal are rice or noodles combined with
some sort of sauce. Indian vegetable curries generally feature a range of protein-
rich beans and peas, cooked in half a dozen or more flavorful spices—often with
coconut milk or tamarind added. Rice is of course eaten plain with other side
dishes and condiments, or prepared in various ways with spices and herbs.
While millions of Asians are vegetarians for religious reasons, there are a
growing number who practise it due to health concerns or as a lifestyle choice.
As a result, nowhere else in the world is vegetarianism so widespread, and nowhere
else can you find such a variety of delicious vegetarian recipes!
V
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