Lucky Peach Presents 101 Easy Asian Recipes PDF/EPUB

10 thoughts on “Lucky Peach Presents 101 Easy Asian Recipes

  1. Lisa Lisa says:

    I have this book checked out from the library it has been really fun I bought the necessary ingredients and the dean family has been doing mostly Asian dinners for the past couple of weeks tonight we are going to have Korean grilled chicken japchae and soy sauce kimchi a uick unfermented version of kimchi all from this book can I tell you what we've made and how it rates? regardless of your response i'm going tochineasy cucumber salad good even without the peanutssoy sauce kimchi wow this was really good making a second batch today made our fridge smell pretty ethnicsoy sauce eggs I don't eat hard boiled eggs but sam and most of the kids liked themdollar dumplings and dollar dumplings III making this again this week dumpling dipping sauce good too we boiled some and fried somest paul sandwich I like egg foo yung and conseuently liked these sandwiches art's friends even ate them some kids also put ham on themrotisserie chicken ramen sam really liked this me not so much kids dividedeconomy noodles have already made twice once with cabbage because I had no bean sprouts good will make again and againjumuk bap I really liked kids even ginger and emma liked and ate than 2greens with whole garlic good ava ate the garlicbok choy with oyster sauce kids loved this making it again this weekchicken adobo really good and flavorful salty family likedlemongrass chicken already made twicetofu dressing sam liked it had too much sesame oil for meI probably should have waited to write this review until we were finished with this final week of lucky peach because i'm making several recipesthis book has commentary and suggestions with each recipe which I enjoy sometimes there is profanity which I don't enjoy I think that I am going to buy this book It has doable recipes with great diverse Asian flavors

  2. Keyi Keyi says:

    This book dresses itself as an inauthentic take on EastSoutheast Asian cuisine which I thought was candid considering the author's name is hilariously white This book is really really well organized and has a careful selection of truly easy recipes the blurbs are written with clear infallible tips that minimize the possibility of screwups I appreciate how it provides tips on how to acuire the asian vegetables sauces and condiments then how to pair them with ingredientsveglegumes I actually eat as a Chinese person without being like just call it asian inspired and substitute kale if you want The front page literally has a picture of cucumber salad with cilantro and vinegar which is really yummy and good with fried dough and plain congee for breakfast By itself the book is interesting and uirky to peruse and the pictures are glossy and big hearted The anecdotes are also uite homey and honestly written; I like imagining Peter Meehan sweating at his kitchen island at night while murmuring about Chinkiang vinegar and things I noticed in other reviews that people have mentioned that page about oranges which was the first page I saw when my friend who gave me this book flipped to it That touch of daring totally did it for me 100% 1010 good job Lucky Peach Cutest cookbookIt's not exactly a deep study into any cuisine barely goes into regional inspirations lacks cultural immersion at least it doesn't attempt to give you the idea that kimbap and kimchi lunchables are representative of Korean food but is enough of a broad collection of highly recognizable pop culture staples and compulsively edible recipes treated honestly that I can truly appreciate what it does bring My mom bf and I had a lot of fun trying the omurice and making Ms Kwok's Pepper SauceThank you Vivian Luv it 3

  3. Kelly Ferguson Kelly Ferguson says:

    Given that I can Google any recipe I want I buy cookbooks now for what the internet can't provide a good read cool pictures an artifact that's nice to hold and cool on my shelf Lucky Peach hit all the right spots for me My favorite part so far is the ingredient guide with pictures I think condiments are the most intimidating part of Asian cooking That moment where you wonder if you're going to put something that smells that funky on something going in your mouth But that's what makes the food taste good Anyway it turns out I've been buying seasoned instead of regular rice vinegar which is why I've never liked it and rice vinegar is a pretty key staple a lot of dishes That tip alone was probably worth the price of admissionHave I made anything yet? Nope But I will I did technically finish reading the book which was a pleasure on its own

  4. Stephanie (Reading is Better With Cupcakes) Stephanie (Reading is Better With Cupcakes) says:

    Once again Blogging for Books has blown me away I reuested this book not really knowing what to expect maybe something small with a few recipes in it I don't really know But whatever it was I thought I was going to get what I actually got was a lot betterTo start off this book is uite large There are so many different recipes From appetizers to main dishes there is a lot of different things that you can make in this book The dessert section is a little small It has about 2 different recipes and one doesn't really count as a recipe The dessert is an orange and the directions are that you can slice it or not pg 262 I found it uite humorous to be honestThe over all book is very well put together Almost all of the recipes have a picture to go with them which I love It makes it very nice to be able to see what the food you are trying to make should at least kind of look like when you are done That is very helpful for someone like me who is just starting their adventure in to the cooking things at home instead of eating out worldAlso the directions seem pretty simple and easy to follow I really like how everything is set up The book even takes the time to go over some of the commonly used ingredients that you can have in your pantry at the beginning of the book All in all this is a great book for those who like to cook at home and also like Asian cuisine You will find recipes for chicken fish beef noodles rice etc in this book There are recipes in this book that are sure to be a hit for a dinner party or for a simple week night dinner with the family or roommates or yourself I highly recommend that you add Lucky Peach 101 Easy Asian Recipes to your cookbook arsenal This review is based on a copy provided by Blogging for Books in exchange for a fair and honest reviewFind of my reviews here

  5. Nat Nat says:

    Kind of silly but interesting recipes and definitely focused on home cooking

  6. Kathy Kathy says:

    David Chang is a culinary emperor and his influence has had far reaching effects worldwide When he started Momofuku in 2004 Americans found ramen kimchi and steamed buns mainly in Chinatowns urban strip malls and stretches of ethnic enclaves like Buford Highway in Atlanta Chang celebrates and elevates Asian home cooking to a 500 tasting menu that’s per person and two Michelin stars His food is divineTrying to recreate any of his dishes is difficult I’m in a moderately sized city but am still 120 miles away from the closest purveyor of the fresh noodles his cookbook editor Peter Meehan recommends The “mall chicken” recipe has 9 ingredients not including the chicken and rice The Jap Chae has 12 not including the noodles This is not easy weeknight cooking at least not for this cookInstead my recommendation is for “Japanese Soul Cooking” which has plenty of recipes with a dozen or so ingredients but the components are ones that are pretty easily accessible

  7. Becky Becky says:

    I honestly wasn't planning a cookbook review again so soon With Thanksgiving thrown in the mix I didn't actually think I'd have time to adeuately test a good enough number of recipes to feel satisfied offering up a review BOY WAS I WRONGFriday night yes the night after Thanksgiving Luck Peach Presents 101 Easy Asian Recipes arrived on my doorstep while I was trying desperately to figure out what to have for supper And no Thanksgiving leftovers were not appealing at that moment I realized though that I had everything on hand to make all three versions of Onigiri that appear in the book I settled for two the umeboshi and the tuna and made four total two of which I tried as Yaki Onigiri And I ate them with the Spicy Cold Celery Readers we were off to the racesAsian food has always intimidated me and I'm really not sure why Sure the ingredients can be odd andor hard to find but I actually live in an area that has two great international grocery stores Even as a teen I knew where our Asian market was admittedly spending most of my money there on Botan Rice Candy and melon flavored gum I think that my biggest issue has been the fear that it just won't taste as good as what I can get at my favorite Asian restaurants Even after successfully trying my hand at a few Thai dishes I never really delved into the depths of Asian cooking Until now I should note that the recipes in this book are EASY Super easy There are undoubtedly complex and complicated dishes out there that aren't featured in the book but I think Peter Meehan and the folks at Lucky Peach have gone a long way in offering the average home cook a chance to experiment with Asian cooking in their own home And yes some of the dishes are Americanized Asian food Mall Chicken for example What I realized too was that after just one trip to the Asian market list in hand to make a few specific dishes I actually had the ingredients on hand to make way recipes than I'd planned And since hubs was out snowboarding all weekend I kept myself occupied making ALL THE THINGSGround pork tofu lemongrass dumpling wrappers hondashi think dashi flavored bouillon which I didn't know they made Chinkiang vinegar a new bottle of fish sauce and a few kind of noodles along with my already amply supplied pantry got me Com Tam Breakfast Thai style homemade sausage patties with rice fried egg and homemade Nuoc Cham; Economy Noodles which I ate with leftover Spicy Cold Celery and flank steak; Soy 'n' Sugar Cucumber Pickles maybe my only meh recipe so far very soy saucy which is a little odd with the sweet; Chineasy Cucumber Salad; Silken Tofu Snack uite good I loved the lime and the soy sauce in this; Soy Sauce Eggs perfect with just about anything; Miso Soup; and two recipes I've yet to make Lion's Head Meatballs and Dollar Dumplings I did a deconstructed version of because I was lazy I'm dying to try their version of Chicken Adobo one of my absolute favorite meals and the Hainan Chicken Rice though they sadly don't provide a chili sauce recipe for this one I also have all the stuff on hand to make the Jap Chae a Korean noodle dish made with sweet potato noodles my store had them and Ms Vo Thi Huong's Garlic Shrimp which sound amazing and WILL be supper tonight Psst those links take you to the recipes onlineSee I told you I want to cook ALL THE THINGS This is my favorite new cookbook And I'm not the only one Check out this piece from Booktrib for another great review and a recipe

  8. Sarah Sarah says:

    While I'm not really inspired to make anything from this cookbook I really enjoyed it I found the pictures crisp and clean and plentiful I LOVE cookbooks with pictures The steps were clearly laid out and easy to follow I didn't find the majority of the ingredients to be to specialty like the common man wouldn't be able to find them All of these were pluses but what threw me over the edge to liking this book were the cute comments at the bottom of recipes about the chef's or finding similar but not as good recipes on the internet These comments made me smile and take this book with a grain of salt I received a copy of this book from the blogging for books program in exchange for my honest review

  9. Joe Joe says:

    Great cookbook filled with lots of inspiration and lovely accompanying photos Recipes are approachable and the writing is witty often slightly irreverent Worth it just for the dessert section Then again I'm biased toward anything Meehan Chang and co produce RIP Lucky Peach

  10. Gwen Gwen says:

    When we're feeling under the weather and still up to cooking Smitten Kitchen's Hot and Sour Soup based on a recipe from this book is the best No nonsense instructions with accessible ingredients plus delicious taste On the strength of this recipe alone I knew that I was going to love 100 Easy Asian Recipes and the cookbook did not disappointI appreciated their straightforward approach surprising for authors coming from Momofuku This is clearly not an authentic cookbook but one that teaches you how to make relatively easy and tasty food with humorous commentary from the authors who seem to actually understand the day to day grind of getting dinner on the table The authors walk readers through the various ingredients and sauces with pictures of the different bottlespackaging since they know that not everyone would know what these ingredients look like Look we know the Internet is out there And on it you can find almost anything from pictures of dogs on surfboards to multilayered analyses of whether or not Thomas Pynchon predicted parallel universes decades before the Hadron Supercollider gave scientists reason to think they might exist But the pull of Gravity's Rainbow aside what we wanted to do here was give you a simple visual and factual orientation to what we cooked with as we made this book so you know what you're looking for as you paw through the aisles of a foreign supermarket andor the murky depths of third party seller pages on com 18 19 From this section I learned that going for the nicer expensive bottle of drinking Shaoxing wine rather than the cookingcondiment wine is worth itAlso the recipe pictures are amazing Recipes I bookmarkedSoy 'n' Sugar Cucumber Pickles 32 In a small saucepan bring to a boil over medium high heat ¾ lb Persian cucumbers sliced into ¼ rounds ⅓ C soy sauce 3 TBSP brown sugar and 3 TBSP rice vinegar I omitted the ¼ tsp fennel seeds because I don't like them Cook for 1 minute stirring to make sure the cucumbers are coated Transfer to a pint jar Let cool then cover and chill for 12 hours Pickles will keep 2 weeksOshitashi 38 Blanch 8 oz baby spinach in boiling salted water for 1 minute then drain and set aside Sueeze the greens dry Whisk together ½ tsp hondashi ½ C hot water ½ tsp mirin and 1 ½ tsp soy sauce Stir in greens then cover and chill 1 24 hours Sueeze marinade from greens then drizzle with a bit of marinade and sprinkle with sesame seedsSoy Sauce Kimchi 42 In a large bowl toss together 1 lb napa cabbage cut into 1 pieces; ½ Asian pear or 1 medium apple grated; ½ C chopped scallions; 1 ½ TBSP julienned ginger 1 garlic clove grated; and 1 ½ tsp gochugaru Sprinkle over 1 TBSP sugar and a pinch of kosher salt Massage until cabbage wilts into about half the original volume Stir in ½ C soy sauce and ½ C water Transfer all to a ziplock bag and remove all the air Chill at least an hour Soy Sauce Eggs 50 In a small saucepan over medium heat combine 3 TBSP soy sauce 2 TBSP rice vinegar 1 TBSP brown sugar 1 TBSP water and ¼ tsp gochugaru Bring to a boil Add in 6 peeled hardboiled eggs and roll to coat eggs in sauce Do in batches if saucepan isn't big enough to hold all 6 eggs Roll for 5 minutes or until eggs are infused with soy Let cool then store in the fridgeMiso Glazed Eggplant 166 Rub 4 Japanese eggplants halved lengthwise with veggie oil then place cut side up on a parchment paper lined baking sheet Roast at 450 for 10 minutes Meanwhile whisk together ¼ C red miso and 2 TBSP mirin Smear the cut sides of the eggplant with the miso mixture and roast another 10 minutes until the miso is bubbling and the eggplants are tender Top with sesame seedsRoasted Suash with Red Glaze 168 Toss 2 lb hard suash like delicata kabocha or acorn seeded and cut into 1 wedges with 1 TBSP veggie oil Season with salt and pepper Place on parchment paper lined baking sheet at roast at 400 until tender about 35 minutes Meanwhile heat 1 TBSP veggie oil in a medium saucepan over medium heat Add in 1 TBSP minced ginger 1 TBSP minced garlic and ¼ C minced scallions Cook until soft and fragrant Stir in 2 TBSP water ¼ C soy sauce 2 TBSP mirin 1 TBSP rice vinegar and 1 TBSP sugar Simmer and cook until glaze is syrupy about 8 minutes Drizzle roasted suash with the glaze Lacuered Roast Chicken 183 Place 1 whole chicken on a rack set inside a baking sheet Stir together 2 TBSP honey and 2 TBSP soy sauce Brush a thin even layer of the mixture over the chicken Let stand at room temperature for 15 minutes then brush again with the remaining mixture Sprinkle all over with 2 tsp kosher salt Refrigerate uncovered for at least 12 hours and up to 2 days Roast chicken at 400 for 50 minutes Tent with foil if the skin darkens too uickly Let rest for 15 minutes before carvingKorean Grilled Chicken 194 Marinate 4 whole chicken legs bone in in ziplock bag in a whisked together mixture of 2 TBSP gochujang or sriracha 2 TBSP honey 1 TBSP white miso ¼ C water 2 TBSP apple cider vinegar 2 TBSP grapeseed oil and ½ tsp kosher salt Marinate chicken in the fridge for at least 1 hour and up to 2 days Remove chicken from marinade and scrape off excess marinade Roast chicken at 400 for 45 minutes basting with some leftover marinade in the last 15 minutes Can also grillRed Roast Pork 216 Whisk together ¼ C hoisin sauce ¼ C soy sauce ¼ C honey ¼ C Shaoxing wine and 1 tsp five spice powder Marinate 3 lbs boneless pork shoulder in sauce in ziplock bag for 24 48 hours Remove from fridge 1 hour before cooking My update place in slow cooker and cook on LOW for about 8 hours Let cool 20 minutes before eating

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Lucky Peach Presents 101 Easy Asian Recipes [PDF] ✓ Lucky Peach Presents 101 Easy Asian Recipes By Peter Meehan – Beholden to bold flavors and not strict authenticity the editors of Lucky Peach present a compendium of recipes that hit the sweet spot between craveworthy and stupid simple and are destined to become Beholden to bold Presents 101 MOBI ô flavors and not strict authenticity the editors of Lucky Peach present a compendium of recipes that hit the sweet spot between craveworthy and stupid simple and are destined to become favorites   Your friends and lovers will marvel as you show off your culinary worldliness whipping up meals with fish sauce splattered panache and all the soy Lucky Peach PDF/EPUB or soaked ginger scalliony goodness you could ever want—all for dinner tonight.