South East Asian Cooking

By Tino Rozzo

This cookbook contains the recipes you want to make. Not the obscure stuff you are never going to make. There are traditional Thailand, India, Myanmar, and more, South East Asian recipes. You will cherish this cookbook because you can have fun making every recipe. researched for years, This cookbook has insights never published before. The culinary adventure is more than just recipes, but the authors advice and experiences. He takes a spiritual approach to this art. The Authors personal adventures take him to New York, Philadelphia, Hawaii, And San Francisco. There are no secrets to this cuisine. This book is designed to be a step-by-step approach to simplify your efforts so you find this cookbook fun to use. This will be your favorite book. Uncomplicated, fun, and easy. Take and imaginative journey through South East Asian Cooking, experiences something new and tantalizing.

• Language: English
• Publisher: AuthorHouse
• Release date: Apr 14, 2014
• ISBN: 9781491867792

Tino Rozzo

Costantino "Tino" Rozzo was born in and raised Paterson NJ, now residing in Vineland NJ. Tino Rozzo attended Public School #18 and Passaic County Tech. Considered a very educated person. He is famous for his ideas and his points of view. He has also been on TV and Radio many times. His interviews have been published in the USA and abroad. Tino Rozzo has experience as a freelance writer, philosopher, cook, and a world traveler. Writer of humor books, poetry, spiritual and political philosophy. In 2006 Tino released his Acoustic Guitar CD, "Dreaming Swan" and "Uncle Freddies Electronic Shop". He is a culinary and writer of cookbooks.

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© 2014 Tino Rozzo. All rights reserved.

No part of this book may be reproduced, stored in a retrieval system, or transmitted by any means without the written permission of the author.

Published by AuthorHouse 02/25/2014

ISBN: 978-1-4918-6778-5 (sc)

ISBN: 978-1-4918-6779-2 (e)

Library of Congress Control Number: 2014904022

Any people depicted in stock imagery provided by Thinkstock are models,

and such images are being used for illustrative purposes only.

Certain stock imagery © Thinkstock.

Because of the dynamic nature of the Internet, any web addresses or links contained in this book may have changed since publication and may no longer be valid. The views expressed in this work are solely those of the author and do not necessarily reflect the views of the publisher, and the publisher hereby disclaims any responsibility for them.

CONTENTS

Introduction

Exotic Foods

INDIA

Garam Marsala

Curry sauce

Samosas

Pakoras

Channe Chi Chat

India Style Dip-(Similar too Greek Tzatsiki.)

Tikka (Kabobs)

Chapatti

Paratha

Puri

Roti

Chapatti

Tandoori Chiken

Chicken Korma

Chicken Mougalai

Chicken Biryani

Chicken Vindaloo

Chicken Tari

Chicken Bhuna

Chicken Saagwala

Chicken Makhani

Chicken Tikka Marsala

Chicken Kasmir

Lamb Rogan Josh

Seekh Kabobs

Keema Mutter

Roti Kabob

Aloo Beans

Aloo Gobhi

Aloo Palak

Bartha

Bhindi Masala

Dal Tarka

Palak Panir

Mushroom Sag

THAILAND

Satay Peanut Sauce

Padang Sauce

Sweet and Sour Sauce

Nam Prik Gang Massman Curry Paste

Green Curry Paste/Red Curry Paste/Yellow Curry Paste

Satay

Tod Mun Pla-Thai fish Cake

Deep Fried Tofu With Sweet And Sour Sauce

Thai Salad

Yum Nurr-Thai Beef Salad

Yum Woon Sen-Vermicelli And Shrimp Salad

Tom Kha Gai-Chicken In Coconut Broth

Tom Yum Goong Shrimp In Clear Broth

Tom Yum Gai-Chicken In A Clear Broth

Kang Chud

Sauteed Eggplant

Broccoli In Oyster Sauce

String Beans In Garlic Sauce

Sauteed Mixed Vegitables

Thai Fried Rice

Pad Thai-Thai Fried Noodles

Mee Krob-Crispy Pasta

Keang Ped Ped Yang-Red Curry Duck

Duck Pad Pring-Duck And Chili Sauce

Duck With Mixed Vegetables

Thai Chicken

Keang Kari Gai-Yellow Curry Chicken

Gai Young-Grilled Chicken

Kai Phad King-Chicken With Ginger

Pad Gai Mauamg Himapan-Chicken With Cashews

Exotic Thai Barbeque Beef

Beef Masamam

Satay Beef

Paneang Nuea

Beef and Broccoli in Oyster Sauce

Garlic Chili Beef

Shrimp in Yellow Curry

Stir Fry Shrimp

Shrimp with Garlic and Peppers

Satay Shrimp

Khao Pad Prik

Telay Thai-Steamed Fishes and Chili Sauce

Pla Jian-Deep Fried Fish with Ginger Garlic Sauce

Pla Rad Prig-Fried Fish with Garlic and Chili Sauce

Chicken Stiuffed Squid in Green Curry

MYANMAR (BURMA)

Balachong

Sesame Satay

Burmese Rice Dish

Golden Triangles

Calabash Fingers

Tok Tok Rolls

Crispy Lentil Fritters

Fried Shrimp

Lima Bean Soup

12 Ingredients Soup

Coconut Noodle Soup

Curried Beef

Satay Beef

Burmese Beef

Beef Kabot

Beef Mint Kababs

Lemon Grass Beef

Pineapple Pork

Pork with Mango Chutney

Pork Cutlet with Vegetables

Rangoon Smoked Pork

Pork Spareribs

Chili Chicken

Spiced Chicken Wing

Barbecued Chicken

Chicken in Red Bean Paste

Rangoon Smoked Tea Duck

Chicken in Pickled Mustard Greens

Barbecued Lamb Chops

Lamb Curry

Barbecued Leg of Lamb with Yogurt

Festival Rice I

Festival Rice II

Fish Cake

Fish Cake Salad

Fried Calamari

Crab Dumpling

Mixed Seafood with Vegetables

Shrimp Salad

Burmese Sweet and Sour Shrimp

Panthay Noodles

Street Market Noodles

Mandalay Nungyl Noodles

Shan Rice Noodle

BHUTAN

(Land of the Thunder Dragon)

Pork Fing

Tphoem

Phaksha Pa

Kewa Phagsha (Spicy Pork With Potatoes)

Jasha Maroo (Minced Chicken)

Ema Datshi

Kewa Datsphi (Potatoes ‘N’ Cheese)

Burmese Garnish

Hapai Hantue Buckwheat Dumplings with Bok Choy and Poppy Seed Filling

Kamrupi Biriyani and Vegetable Fry-

CAMBODIA

Lemon Grass Curry Sauce

Aioan Chua Noeung Phset Kretni: Stir Fried Chicken with Mushrooms

Khmer Beef

Cambodian Marinated Beef with Kime Sauce.

Mermaid Prawns

Cambodian Sweet Soup

Cambodian Eggplant with Pork and Shrimp

Khao Poun Cambodian Spice Pork Ball Soap

Black Tiger Shrimp with Vegetables

Khmer Coconut Pork

Amok Trei Coconut Fish Curry Parcels

Khmer Star Fruit Steak

Pork Brochettes with Shredded Coconut

Tamarind Chicken Wings

Pakon Char Poat Koun

Amok Fish

Caramel Sauce (Tirk Kmao):

Kho

Five Vegetable Stir-fry

Fragrant-Eggplant

Sweet and Sour Vegetables

Cambodian Cucumber Salad

Hot & Sour Mushroom Soup

Sweet & Sour Tofu Salad

Tohu Char Kreoung. (Soy Gluten Rolls with Spicy Lemon Grass )

To Hu Ang Swai Chei (Grilled Tofu with Mango Slaw.)

Num Ta Leng Sap (Khmer Vegetarian Pancake)

Manor Kho To Hu (Caramelized Pineapple and Tofu)

To Hu Ang Swai Chei (Grilled Tofu with Mango Slaw.)

Salor Kor-Ko Sap. (Khmer Vegetarian Stew.)

Banana Blossom Salad (Nyoum Trayong Chaek)

Dressing For Salad (Tuk Trey):

Cambodian Summer Rolls

Bananas Cooked In Coconut Milk

Sticky Rice and Mango

Baked Coconut Rice Pudding

Banana Rice Pudding

Another Banana Dessert 2

Oranges in Syrup

Boua Loy

Filled Custard

Coconut Custard

Mung Bean Pudding

Num Tirk Doung

Bobor Trao Taro Root Pudding

Nom Kruob Kanau Sweet Mung Bean Rolls

Tik Doung Coconut Dressing

Fried Banana Nuggets

Num Treap-Sticky Rice with Sesames

Camdodian Salad Dressing

Basic Lemon Grass Curry Sauce

Red Curry Khmer

Tirk khngay Ginger fish dipping sauce

Tirk sa-ieu chu p’em Sweet Soy Dipping Sauce

Tirk Pahok-Pickle fish dipping sauce

Tirk trey chu p’em Sweet fish sauce

Tirk umpel Tamarind sauce

Tirk salouk swai Mango Dip

Spicy hot pineapple sauce with peanut

Tirk kreoung pahok Grilled fish with pickle

Tirk doung Coconut sauce

PAHAK:

TIBET

Beef Momos

Lamb Momos

Shamday-Tibetan Curry

Tibetan Noodle Stew

Then Thuk—Noodle Soup

Sherpa Momos

Sha-Balé-Meat Pastry

Kongpo Shaptak

Tibetan Spring Soup

Mar Jasha

Lamb Curry

The Dalai Lama’s Momos

Tibetan Noodle Stew

Then Thuk-Noodle Soup

Tukpa: Tibetan Noodle Soup

Potato Soup

Cold Cucumber Soup with Mint

Potato Curry

Tibetan Vegetable Soup

Tibetan Vegetables

Cheese soup Churu

Tema String Beans with Potatoes

Corn Soup Ashom Tang

Greens with Tofu

Kopan Masala

Coriander Chili Sauce (Sonam Penzom Sibeh)

Cream Cheese Barfi (Sweetened Cream Cheese Cake)

Sikarni

Rasbari Dessert (Cheese Balls in Cream Syrup)

Khir (Himalayan Rice Pudding)

Carrot Barfi (Carrot Fudge Dessert)

MONGOLIA

Mongolian Lamb

Mongolian Barbecue

Mongolian Beef

Mongolian Hot Pot

VIETNAM

Vietnamese-Style Carrot and Daikon Pickles

Rice Noodle Garnish

Bahn Mi

Mahi Mahi Banh Mi

Banh mi With Mushu Pancake

Grilled Meatballs

Viet Steak Sandwich

Viet Chicken Sandwhich

Grilled Pork Paboy

Grilled Pork

Char Siu Pork

Kecap Manis

Thai Iced Tea

Vietname Bubble Drinks

MAYLASIA

Beriani

Char Koay Teow Fried Flat Rice Noodles

Chili Sauce Recipe

Hae Mee Prawn Soup

Kurma

Malaysian Stir-fried Beef with Vegetables

Mee Goreng Fried Noodles-Malay/ Indian-Style

Paste For Noodles:

Murtabak (Meat Pockets)

Laksa Penang

Mayalasia Garnish

Satay Barbecued Beef: With Peanut Sauce

Sambal Telor chili Eggs

Rendang

Bakkut Teh

Laksa Lemak

Fried Prawns in Tamarind

Enche Kabin

Ayam Pongteh

Assam Laksa Noodles in Tangy Fish Gravy

Belacan Clams

Soto Ayam-Spicey Chicken Soup

Mie Bakso-Noodle and Meat Ball Soup

Rempah-Rempah=Fritters

Nasi Cuning-Boiled Rice

Gule Kambang-Lamb Stew

Bebek Hijau-Duck in Green Chili Sauce

Sambal Kelapa-Coconut Relish

Kepiting Pedas-Crabs With Peppers

Bola Bola Tahu-Bean Curd Balls

Pais Ikan-Baked Fish

INTRODUCTION

It is not easy to write a cookbook. Providing recipes is a lot of work and only an experienced cook, professional Chef or not, would know if a recipe works or not.

When I started cooking Asian foods, I was living on my own. Luckily I had a Chinatown ear by and Asian grocers offered bargains on food and condiments.

It was not long when I started to take menus from restaurants I could not afford and started cooking in my apartment kitchen. A refrigerator stove, sink combo with two burners.

I bought a Wok at the Mall, and a small sauce pan. For a long time in my tiny apartment I made some really wonderful Asian recipes. It isn’t hard to hack a recipe off a menu. The public library offered sources on the way these cuisines could be made. Spending much time in Asian markets and getting to know the condiments, I would even at time, freelance a recipe and make something of my own.

It is easy to see that many recipes one could make can replicate already existing traditional recipes. If one studies the ways and means, one can get the notion of how things are done.

I was accustomed to New York’s Chinatown. My parents used to visit Little Italy and right here across Canal Street, is Chinatown. Visiting that part of New York made me feel as though I was especially in a movie. I loved hearing the Asian music and the wonders of that section of New York. What a marvel in my mind two great historic cultures living right across the street from each other. My cultural ground zero and attribute to being an American is that Mulberry St. and Canal St is my cultural center in life.

New York’s Chinatown has grown amazingly. It is now many times larger than Little Italy. Greenwich Village offers a great Italian neighborhood, but that is for another book.

As life journey continued I found myself in Philadelphia. Philly has grown in years. Chinatown found itself behind the Gallery Mall. I have frequently traveled to this Chinatown and discovered many Asian wonders. In years my travels to South Street’s Italian Market has lead to the development of the Vietnamese Market. Nice, another Asian society, Another American miracle! It seems the Italian American Community welcomed the Vietnamese because Italian Americans remember their immigrant struggles. There are some great markets and Vietnamese stores that are recommended to visit.

There have been many Vietnamese markets with in the South Street Market, but this current development is awesome.

Vietnamese restaurants offer great lunch special bargains. And I recommend them. One of my favorite is called the Buddhist Hot Pot. Sometimes it goes by another name. It has meat, tofu, pineapples, and a Asian cucumber called beiheh. It is served in a stainless steel pot with a flame under it.

There is a future for a Vietnamese cookbook. But I want it to be special and out of the ordinary. There are already a few really good Vietnamese cookbooks in print.

Cherry Hill NJ has developed a really nice Asian area. There are now Vietnamese and Korean markets along the main routes. There are some very good opportunities to explore.

Cherry Hill in years has really developed a great international restaurants. It can be called the Culinary Capital of the Delaware Valley.

It seems Asian communities are growing in the USA also. In Fort Lee NJ, and Cliffside Park NJ there are developments of Asian variety. Fort Lee has a Koreatown now, and

New York City has a good Koreatown in the center of Manhattan.

Of course there are other Asians varieties such as Indian and Thai food. II discovered Indian food at a restaurant in Fair Lawn NJ. I had my first South East Asian adventures there.

Thusly, I discovered Thai in the Bronx one day when I visited a Chinese Astrologer. Unfortunately none of her predictions came true. I never had enough money for extravagant travel. Luckily in America, even with Low Dough (meaning people short on funds). We can experience

Something different and unique that is not available in many countries. But Thai, Indian, and Vietnamese where not the only food adventures one could have. New York’s Asian population grew incredibly now serving a wide variety of Asian cuisines. One of my new favorites is Burmese. The cuisine of Myanmar. Also, Malay has become a new entry in the Asian food experience. North Jersey and New York have become a food paradise for the world.

For people in Los Angles and San Francisco, Asian cuisine has probably been more available before reaching the East Coast. Too some extant that is true.

One day I met a friend named Allan Kehler. He was from Ashland, Pennsylvania. He used to come to New Jersey to visit me from a very long way. Allan’s family had a business and Allan became available to travel. Our first trip was to Hawaii. We stayed at the Rainbow Hilton in Waikiki. As we toured Honolulu and other sites on the Island. Although Hawaii claims its own cuisine, obviously heavily based in Asian cuisine, there was a vast variety of Asian foods to try. Allan became my sponsor in many adventures. Many of his friends could not get past greasy spoon establishments.

Maui had a lot to offer. From the time we landed, we saw Pineapple Farms and many local products. Lahaina is a quaint village with many Asian Restaurants. We visited a friend from New York, Satomi Seki, wife of Reverend Hozen Seki. Sensei Seki was the founder of the New York Buddhist Church. He had two sons Hoken, of Lake Forest, Ill., and Hoshin, of Mount Vernon, N.Y. I still see Hoshin from time to time at New York and New Jersey O-Bon festivals.

When I was young there was a Restaurant in Fair Lawn NJ called Chan’s Hawaiian Islander. They had a Tiki cocktail named The Flaming Virgin. In Hawaii, they never heard of it. The Cocktail came in a Tiki cup and of course a it is a flaming drink.

One waiter made fun of me when I asked about the Flaming Virgin, That is New Jersey Hawaiian. Allan and I took our next vacation to San Francisco. In San Francisco there was another great discovery. I was seeking the Italian Neighborhood, which is called North Beach. South Across Broadway is Chinatown. Two Cities with an Italian and Chinese neighborhood North and South of each other.

And yes, varied Asian restaurants.

Outside Chinatown though we found a excellent Cambodian Restaurant. A new discovery from another Asian culture. Right here in