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Homemade XO Sauce
Asian Recipes By Amy @ cookbookmaniac

This sauce is considered the emperor of all sauces in Hong Kong. Many chefs create their own version and keep the recipe with absolute secrecy. Here is my homemade version that will set your tastebuds on fire. This sauce is nothing like the gooey sauces that you find in the supermarket aisle. It is full of flavour and fire. With just a couple of tablespoons it can transform your stir-fry vegetables from bland to WHAM! You can add some to your fried rice for something different or dip your dumplings into it for a special kick. You can even dollop a bit onto some fried eggs. It is also a fraction of the cost of the store bought variety that can vary in quality. continue reading for recipe

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Pho – Vietnamese Beef Noodle Soup
Asian Recipes By Amy @ cookbookmaniac

There is a grace that permeates through every nook and cranny of my home when this pot is brewing in the kitchen. It is the thing that gives my body a sense of safety and nurture. It is the meal that I call home, and whenever I catch a whiff of the precious spices simmering along with the marrow bones, my neck instantly arches up and my nose points up into the air. "Yes, a fresh pot is brewing". An engaged and knowing smile crosses my heart and I know I must give in to the temptation to what Vietnamese call Phở. There must be some magical formula that causes the hard-working people of Vietnam to participate in the ritual of eating this morning, noon and night. It is too good to save for one time of the day, and if your cravings dictate when you eat, you too may…

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Asian Dumplings by Andrea Nguyen
Asian Recipes By Amy @ cookbookmaniac

I love Yum Cha. I especially love dumplings. The thought of it makes me hungry even on a full stomach. They are similar to cupcakes in a way, small, single serving, pretty and you could possibly fit an entire morsel into one bite. Whilst browsing amazon, I noticed that an Asian Dumpling book was being released by Andrea Nguyen. I know her quite well from her blogs on vietnamese food. After reading early reviews for the new cookbook, I preordered my copy. I was very excited when it arrived in the mail. It was better than expected! Andrea Nguyen shares her best techniques for shaping, filling, cooking and serving each kind dumpling. The chapters are arranged according to type, (filled pastas, thin skins, stuffed buns, rich pastries etc) and includes recipes from China, Japan, Vietnam, Nepal, Thailand, India, Korea, Malaysia, Singapore, Tibet and Phillipines. There is also a chapter dedicated…

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