Asian American Religious Cultures [2 volumes]

Jonathan H. X. Lee, Fumitaka Matsuoka, “Asian American Religious Cultures [2 volumes]”
2015 | ISBN-10: 1598843303 | 1060 pages | PDF | 23 MB

A resource ideal for students as well as general readers, this two-volume encyclopedia examines the diversity of the Asian American and Pacific Islander spiritual experience.

• Covers both common motifs in Asian American religious culture, such as Chinese New Year festivals and mortuary rituals, as well as many newly established faith traditions

• Contains entries on rarely addressed topics within Asian American religion, such as Hezhen Shamanism

Asian Geographic Junior - Issue 3 2016

Asian Geographic Junior – Issue 3 2016
English | 68 pages | True PDF | 21 MB

Best Vegetarian and Vegan Asian Recipes from Mama Li"s Kitchen

Best Vegetarian and Vegan Asian Recipes from Mama Li’s Kitchen by Sarah Spencer and Marjorie Kramer
English | 2015 | ISBN: 1517733944 | 120 pages | EPUB | 1,8 MB

Prepare delicious vegetarian and vegan meals inspired from Mama Li’s best recipes! From Mama Li’s Kitchen to yours. The beauty of Chinese cuisine lies in its simplicity. With a few ingredients rightfully chosen and flavorful spices, you can create the most amazing fresh meals in no time. You don’t need to be an exceptional cook or have an immense pantry to enjoy your favorite vegetarian or vegan Asian dishes fresh from your own kitchen. It has become a tradition in our family to cook like Mama Li. In this book, you will find a collection of her best Asian vegetarian recipes from her restaurant. Mama Li showed me everything I know about cooking Asian foods. One of the warmest memories I have from Mama Li was the patience she showed toward me when she hired me to assist in her restaurant’s kitchen. She would carefully explain and show me how to choose the right ingredients at the market, handle the knife and chop quickly the fresh produces, prepare the secret sauce with just the right amount of spices and ingredients, stir-fry with the most amazing pan in my kitchen, the wok, how to use a bamboo steamer and so much more. I learned so much for those two wonderful years working for Mama Li. Since, then I have continued cooking like Mama Li showed me while adapting the recipes to my own family’s preferences.

In this book, you will find everything you need to know about making at home delicious Asian vegetarian and vegan dishes including:

• Appetizing soups like the Sesame Bamboo Soup. • Mouth-watering appetizers like the Spring Onion Pancakes or the Crispy Skin Tofu. • Divine Entrees such as the Five Spice Tofu and Eggplant, the Ginger Lo Mein or the Emperor Vegetables with Rice. • Memorable rice and noodle dishes like the Yang Chow Fried Rice or Chicken Lo Mein. • Sweet desserts like the Sweet Bun with Red Bean Paste. So let’s get cooking! Scroll back up and order your copy today!

Chicken and Rice: Fresh and Easy Southeast Asian Recipes from a London Kitchen

Shu Han Lee, “Chicken and Rice: Fresh and Easy Southeast Asian Recipes from a London Kitchen”
English | ISBN: 0241199077 | 2016 | EPUB | 288 pages | 100 MB

Southeast Asian food is fresh, easy and full of unforgettable flavours: Chicken and Rice will show you just how simple it is to make at home. Shu Han Lee moved to London from Singapore as a student. Homesick and hungry, she started teaching herself to cook the food she’d grown up with – Singaporean and Malaysian dishes, with a strong Chinese influence from her Hokkien Chinese mother. These recipes, from her mother’s sesame oil chicken to ox cheek and venison rendang, are ones you will want to make time and time again. There are perfect midweek suppers rustled up in less time than it takes to order a takeaway, and healthier and better tasting at that: fennel and minced pork stir fry, fried hor fun noodles with kale and beansprouts or tom yum soup with mussels. For weekends, there are more adventurous projects: learn how to make your own steamed buns, egg noodles, or BBQ sambal lemon sole – a whole fish barbequed on banana leaves. Although these are Southeast Asian recipes, Shu’s seasonal approach to the very best of UK produce is reflected throughout this book: from Brussels sprouts with smashed garlic and oyster sauce to no-churn rhubarb and condensed milk ice cream. There are also recipes that Shu has picked up on her travels throughout Southeast Asia, such as Vietnamese caramel pork ribs, Thai baked glass noodles with prawns and black pepperand Burmese chickpea tofu with fish sauce, lime and honey dressing.