Wonton Soup

An Asian cuisine classic. Tasty noodle dumplings filled with Asian vegetables, exotic herbs, and spices in an aromatic vegetable broth.

In Asia soups are eaten for breakfast, lunch, and dinner as well as for snacks in between. Throughout Asia one finds hot food stalls with various ready-made, hearty soups on offer. A favorite ingredient in soups is the wonton noodle dumpling. In preparing the pockets, the filling is pre-cooked and then wrapped in a thin sheet of noodle dough. The last stage of cooking entails steaming the pockets in a basket. They can be served directly from the basket or added to a soup.

Tom Yam Gung Soup

The combination of shrimp, lemongrass, and chili with a splash of coconut milk makes this soup an Asian cuisine favorite. Green asparagus, straw mushrooms, and coriander do well in rounding off the Tom Yam Gung Soup.

Spicy-sour shrimp soup can be counted as an Asian favorite, not only because of its outstanding taste, but also because of its stimulating effects. Lemongrass gives the soup a touch of refreshment, while promoting concentration and brain function. Chilis add that necessary kick, and also stimulate the body's circulation and metabolism.

Udon Noodles with Asian Vegetables

Crisp wok vegetables in a light coconut sauce served with Udon noodles. A tasty meal, and a vegetarian favorite.

Asian wok cooking has a long tradition dating back thousands of years, and is experiencing a huge boom in Europe. Wok cooking is one of the quickest and easiest ways to prepare fresh ingredients for a low-fat, high-quality meal; vitamins are retained and the vegetables taste fresh.

In Asian cuisine, noodles are held in esteem. Traditionally, making noodles has been considered an acrobatic feat within the art of cooking. The dough is thrown like a laso into the air in order for it to stretch. The longer the noodle, the better - a belief based in Asian occult symbolism: he who eats the longer noodle is sure to live a longer life.

Red Snapper with Green Curry

The Perch-like Red Snapper is an extraordinarily tasty fish that can be transformed into a delicious curry by adding some vegetables, steamed rice, and curry paste. The mildness of the coconut milk balances the curry's spiciness.

"Curry" is known in Asia, not as the popular yellow powder, but rather as a whole meal with sauce, comparable to a ragout. Asian curry consists of coconut milk and a paste made of chilis, garlic, lemongrass, coriander, Kaffir lime leaf, and aromatic herbs such as Kurkuma and Thai Ginger. When cooked with green chilis, the dish is called "green curry," and when using red chilis, it's called "red curry."

Tuna Fish with Red Curry

A tasty curry dish served with savory tuna fish pieces, crisp vegetables, and a mixture of white and wild rices. Lemongrass and Kaffir lime leaf lend this curry a delightful freshness, while Thai ginger and coriander underscore the overall exotic taste of the dish.

Sweet and Sour Shrimp

Tasty shrimp in a sweet and sour sauce combined with carrots, soy bean sprouts, and a side of yellow kurkuma rice - a unique taste experience. Shrimp dishes enjoy a popular status in Asia. Shrimp is high in protein, and low in both fat and carbohydrates.
The yellow rice gets its color from the kurkuma spice. Kurkuma is a root that is used mainly in dry or ground form to spice and color dishes.

Teriyaki Shrimp with Asian Vegetables

Delicate shrimps prepared in a teriyaki sauce with Asian vegetables and steamed rice.
Soy Sauce and ginger lend this dish its typical flavor.

Teriyaki is originally a Japanese mode of preparation, whereby fish, meat, seafood, or vegetables are marinated in a special sauce and then fried, grilled, or stewed. Translated, Teriyaki means "shiny grill." The teriyaki sauce is made from rice wine, soy sauce, and fresh ginger; it's responsible for the tenderness of the meat as well as the luster and special taste of the dish.