| Welcome to the wonderful world of Asian cuisine as we continue our travels through the world of food. Put on your apron, heat up your wok, get out your chopsticks, and try your hand at some of these mouth-watering recipes. |
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| SPECIAL INSTRUCTIONS FOR ASIAN COOKING |
| STEAMED RICE : |
| For steamed rice, use two cups of water for each 1 cup of rice. |
| TOASTED SESAMEE SEEDS : |
| Place the required amount of sesamee seeds into a wok or frying pan, with- out oil. Toast over medium high heat, stirring constantly to avoid burning. |
| DIPPING SAUCES & HOT BEAN PASTE |
| A) VINEGAR/ SOY SAUCE (CHOJANG) |
| Mix together the following; |
| 1/4 Cup soy sauce 6tbls. white vinegar 4tsps. lemon juice 2tsps. sugar 2tsps. finely chopped green onions 2tsps. toasted sesame seeds: |
| B) HOT MUSTARD SAUCE (KYEOJA) : |
| Gradually stir 8-9 tbls. (about 1/2 cup) lukewarm water or white rice vinegar into 3 tbls. of Chinese mustard powder un- til it forms a thin paste. Makes 1/2 cup. |
| C) HOT BEAN PASTE (KOCHUJANG) : |
| Mix together 4 tbls. powdered red pepper, 4 tbls. soy sauce, and 4 tbls. unsweetened bean paste. To make Vine- gar-Hot Bean Paste (Cho Kochujang), add 4 tbls. of white vinegar to the above ingredients. |
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| FLAG OF CHINA |
| Combine all ingredients in a small bowl. Stir to dissolve the sugar. Vinegar/ Soy sauce will keep for up to a week in the refrigerator in a tightly covered jar. Makes 1 cup. |
| ASIAN COOKING |