Everyday Asian: From Soups to Noodles, From Barbecues to Curries, Your Favorite Asian Recipes Made Easy

Everyday Asian: From Soups to Noodles, From Barbecues to Curries, Your Favorite Asian Recipes Made Easy

by Marnie Henricksson

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Product Details

ISBN-13: 9780062032706
Publisher: HarperCollins Publishers
Publication date: 12/26/2012
Format: NOOK Book
Pages: 336
File size: 455 KB

About the Author

Marnie Henricksson was born and raised in Minnesota and first became interested in food at Cornell University. At Cornell, she studied Economics but between classes made and sold French pastry to coffee shops on campus. Marnie then spent a year and a half in Asia, sampling local ingredients and cuisines, and becoming hooked on Asian food. In 1991 she opened "Marnie’s Noodle Shop" in New York City, where she put to use all that she learned in her travels. Marnie is a full-time writer and lives in Putnam Valley, NY.

Read an Excerpt

Tossed Salad With Lemon-Ginger Dressing

Serves 4

So simple, but this salad always brings a little smile of pleased surprise. It was the house salad at my restaurant, and customers constantly asked me for the dressing recipe. Serve it with an Asian meal instead of a salad with the usual olive oil and vinegar dressing. It is oil free, light, and tangy and goes equally well with fried food, cold noodles, or a barbecue.



3 tablespoons unseasoned rice vinegar
2 tablespoons lemon juice
1 teaspoon minced ginger
1 tablespoon sugar
1/4 teaspoon salt

1/2 cucumber, peeled and thinly sliced into rounds
1 head red leaf lettuce, or romaine, leaves torn into small pieces
1 carrot, grated 4 thin slices red onion


  1. Make the dressing by combining the dressing ingredients in a small bowl. Stir to dissolve the sugar.

  2. Place the cucumber slices in a bowl and pour the dressing over them. Let them marinate for 15 minutes.

  3. Combine the lettuce, carrot, and onion in a bowl and toss with tongs. Pour in the cucumbers and dressing and toss again. Transfer to a serving bowl.

Vietnamese Spareribs

Serves 4

China, Singapore, Vietnam, and Korea each have distinctive ways of cooking spareribs -- grilled, baked, braised, fried, or deep-fried. Vietamese ribs are marinated in a tomato paste mixture that is first fried in oil to intensify the tomato flavor. Allow them to marinate overnight for a deeper flavor, and baste the ribs with the leftover marinade as they cook.

Asian ribs are generally not served with a barbecue sauce.

Before marinating, for easy turning and even cooking, slice three-quarters of the way down between each rib, leaving intact he backbone that holds the rack together. It is quick work to make he final separation with a sharp knife after they are cooked. Spareribs are frequently served as an appetizer in Asia, so, if you like, after separating the ribs, chop each one in half with a cleaver serve them before a meal.


1/2 Onion, minced
2 large garlic cloves, minced
1 teaspoon black pepper, coarsely ground
2 tablespoons sugar
3 tablespoons fish sauce
2 tablespoons canola oil
2 tablespoons tomato paste
3 pounds pork spareribs, ribs separated but still attached to the rack (See headnote)
Cilantro sprigs for garnish


  1. Combine the onion, garlic, pepper, and sugar in a food processor or blender and pulse until you have a rough paste. Remove the mixture to a pan large enough to hold the ribs, add the fish sauce, and stir.

  2. Heat the oil in a small frying pan over medium heat. Add the tomato paste and fry while stirring until it becomes shiny, about 5 minutes. Cool slightly and stir it into the onion paste.

  3. Spread the marinade over the ribs, making sure you get between the ribs and under the flaps. Let them marinate for 3 hour or overnight. Try to let at least 2 hours of the marinating time be at room temperature.

  4. Prepare your grill and cook over gray coals, turning frequently and basting with leftover marinade until well done, 30 to 40 minutes. Serve on a platter garnished with the cilantro sprigs.

  5. Alternatively, you can separate the ribs completely with a sharp knife and bake them in a 400°F oven for 45 minutes to an hour. Stir them up in the pan a bit after half an hour.
Everyday Asian. Copyright © by Marnie Henricksson. Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved. Available now wherever books are sold.

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