United States Chef
Recipes by Linda Tay Esposito
|
AUSHAK - AFGHAN RAVIOLII first tasted Aushak at the Salang Pass restaurant in Fremont, a city where a lot of Afghan immigrants have settled. Aushak is proof that Marco… |
Aug 2008
Professional |
3 votes
23919 views
|
|
VIETNAMESE BO LA LOTThis is a very tasty Vietnamese appetizer and part of the famous "bo 7 mon" Vietnamese menu of eating 7 different types of beef dishes. Beef 7… |
Aug 2008
Professional |
4 votes
48412 views
|
|
SHANGHAINESE LION’S HEADThey call it Lion's Head because the meatballs are ye big with manes of soft, tender napa cabbage...looking like a lion. Seriously, in Shanghai,… |
Aug 2008
Professional |
4 votes
19121 views
|
|
THAI KHAO TOM MOOThailand's breakfast for champions. A comfort food, the soup makes a wonderful meal. Besides being a popular breakfast item in Thailand (hold… |
Aug 2008
Professional |
2 votes
11635 views
|
|
MALAYSIAN FISH BALLSBouncy meatballs! My good aunt, Shirley, shared this recipe with me - her secret ingredient is to add the egg (you must stir in in one directions,… |
Aug 2008
Professional |
2 votes
21662 views
|
|
INDIAN KOFTA CURRYDelicious Gujerati style of curry, with lamb kofta aka meatballs. A flavor explosion experience. |
Aug 2008
Professional |
3 votes
14464 views
|
|
PERSIAN KUFTEH BERENJIBig balls of aromatic fresh herbs, rice, beef and lamb. It's a whole meal by itself. Adding dairy to meatballs make them tender. The Advieh is… |
Aug 2008
Professional |
3 votes
14719 views
|
|
MINCED CHICKEN & LAP CHEUNG IN LETTUCE CUPSThere are so many versions of Chicken in Lettuce Cups. This recipe features the classic trinity of chicken,… |
Aug 2008
Professional |
7 votes
19548 views
|
|
CRABMEAT AND CHIVES POTSTICKERSPotstickers are real easy to make. Part pan fried, part steamed, the dumplings have a crisp base and a soft top. In this recipe, we have filled… |
Aug 2008
Professional |
3 votes
9358 views
|
|
SHIITAKE & ENOKI ASIAN MUSHROOMS SPRING ROLLSA vegan favorite at the dim sum table. When you bite into the spring roll, you will feel several layers of… |
Aug 2008
Professional |
4 votes
19881 views
|
