- Paperback: 192 pages
- Publisher: Rockridge Press (July 17, 2018)
- Language: English
- ISBN-10: 1641520027
- ISBN-13: 978-1641520027
- Product Dimensions: 7.5 x 0.5 x 9.2 inches
- Shipping Weight: 1 pounds (View shipping rates and policies)
- Average Customer Review: 24 customer reviews
- Amazon Best Sellers Rank: #58,213 in Books (See Top 100 in Books)
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The Easy Asian Cookbook for Slow Cookers: Family-Style Favorites from East, Southeast, and South Asia Paperback – July 17, 2018
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Slow Cook Family-Style Favorites from East, Southeast, and South Asia
The Easy Asian Cookbook for Slow Cookers features well-known dishes from all the major regions of Asia. Along with favorite traditional home-style meals, you’ll find some modern takes using authentic flavors. If cooking Asian cuisine is new to you, these easy-to-follow slow cooker recipes will take the pressure off.
Authentic Flavors for Your Slow Cooker:
In this Asian cookbook you'll find classic recipes from all over the Asian continent that have been masterfully adapted for your slow cooker.
Most of the recipes in this Asian cookbook feature quick prep, with the majority requiring only 15-minutes of prep.
Over 80 Delicious Dishes:
For rice and noodles, soups and stews, curries, vegetables and tofu, chicken and meat dishes, salads and sides, plus dessert!
Sample Recipe: Beef Pho Noodle Soup
Serves 5 or 6 / Prep time: 20 minutes / Cook time: 8 to 9 hours on low, 4 to 5 hours on high
1. Preheat the oven to 425°F.
2. On a baking sheet, arrange the onion and ginger and roast until lightly charred, about 10 minutes. Alternatively, you can pan roast them on the stove in a lightly oiled pan over medium-high heat.
3. In a small, dry skillet over medium heat, toast the cardamom pods, cinnamon stick, and star anise for 3 to 4 minutes.
4. In the slow cooker, combine the roasted onion and ginger with the toasted spice mixture. Add the beef brisket, garlic, fish sauce, sugar, beef broth, and water.
5. Cover and cook on low for 8 to 9 hours, or on high for 4 to 5 hours.
6. Skim any scum or fat from the surface of the soup. Strain the soup through a fine-mesh sieve into a large stockpot. Place the pot on the stove over medium-low heat to keep the broth warm.
7. Remove the brisket from the sieve and slice it thinly across the grain. Discard everything else from the sieve.
8. Season the broth with additional fish sauce or salt, if desired.
9. Cook the rice noodles according to package instructions. Drain, then divide the noodles among bowls.
10. In each bowl, place several slices of brisket and a few slices of the raw top round on top of the noodles. Pour broth into each bowl.
11. Serve alongside Thai basil, cilantro, mint, bean sprouts, jalapeños, lime wedges, hoisin sauce, and sriracha.
- 1 medium onion quartered, 2-inch piece fresh ginger peeled and halved lengthwise
- 3 green cardamom pods, 1 cinnamon stick, 3 whole star anise, 3 garlic cloves smashed
- 1 to 1 1/2 pounds beef brisket, 2 tablespoons fish sauce, plus more if needed
- 2 teaspoons sugar, 6 cups low-sodium beef broth, 3 cups water, Salt
- 14 ounces rice noodles, 8 ounces top round steak, very thinly sliced crosswise
- For Serving: Fresh Thai basil, Fresh cilantro, Fresh mint leaves, Mung bean sprouts
- Jalapeños seeded and thinly sliced, Lime wedges, Hoisin sauce, Sriracha
“Slow cookers embody the homey, warm, and heartfelt food I’ve found so appealing since I was a child. Nancy creatively presents easy-to-follow slow cooker dishes with modern Asian sensibility. She combines complex flavors with easy preparation in a way that is honest and nourishing.”―Joycelyn Lee, Owner of Burma Superstar, San Francisco
“Imagine a mouthwatering collection of Asian food recipes that are simple enough to make for your family on a busy weeknight. Asian food is my comfort food―Chicken Congee when I'm sick, Black Bean Sauce Noodles when I'm starving, or Shoyu Pork Ramen after a day at the beach―and I'm excited to be able to make these family-style dishes easily in my slow cooker.”―Lisa Wong Jackson, Founder of Good on Paper Design and Morningtide
“I was spoiled growing up: My mom is an amazing cook and primarily made dishes from our native Vietnam. Unfortunately, I didn't inherit her culinary skills and since she doesn't believe in recipes, recreating the food I loved as a kid has been a challenge for me. Not anymore―thanks to The Easy Asian Cookbook for Slow Cookers. The flavors take me right back to my childhood and, even better, the dishes are a cinch to make!”―Anh-Minh Le, Writer and Editor
About the Author
NANCY CHO pursued her passion for art and food as an editor and recipe developer for Anthology magazine, where she sought flavors and ingredients inspired by memories of her childhood. Nancy is constantly searching for dishes that inspire others to enjoy the best of Asian cuisine. She lives in the San Francisco Bay Area with her husband, son, and eccentric dog.
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I've tried a handful of recipes so far, and the results are delicious (husband and picky toddler approved), and I feel like a fancy chef afterwards, even though I'm totally not. I recommend you give this book a try, especially if you like Asian foods. It has expanded my slow cooker recipe portfolio beyond pot roast and chili!
TIP: Those of you without access to Asian grocery stores - buy ingredients online! Let's be real here, you're never going to find Sichuan peppercorns at your local chain grocery store (though wouldn't that be great?).