Asian Dessert Food Recipes

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Avocado and Lime Whip Passion Fruit and Banana Whip
Kiwi Fruit Salad Date and Apricot Salad
Melon with Raspberries Mango Mousse
Apricot and Banana Compôte Papaya Salad
Toffee Apples Thousand-Layer Cakes
Won't Stick Three Ways Red Bean Paste Pancakes
Plum-Blossom And Snow Competing For Spring Toffee Bananas
Spring Onion Pancakes Sa Chi Ma
Sesame Prawns on Toast Spring Roll Fillings
Spring Roll Wrappers Baked Chinese Cake
Pineapple and Lychee Fruit Salad Summer Salad
Ginger and Marmalade Dreams Port and Cherry Compôte
Peach and Passion Fruit Chantilly Peach Fruit Layer
Rhubarb and Ginger Compôte Raspberry Chantilly
Summer Fruits with Soured Cream Sauce Kissel Cup
Strawberries with Yogurt Snow Strawberry Cassis
Cider and Lemon Syllabub Pineapple Crunch
Spicy Burgundy Peaches Rhubarb Fool
Apricot Yogurt Apple and Ginger Trifle
Coffee and Walnut Mousse Blackcurrant Syllabub
Hazelnut and Whisky Whip Damson Mousse
Apple and Blackberry Fool Tartufi
Ratafia Créme Brúlée Orange and Lemon Creams

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Chestnut Whip Chocolate and Mint Mousse
Quick Orange Cheesecake Loganberry Fool
Spicy Fruit kebabs Crêpes Suzette
Cheese Blintzes Cherries Hot
Floating Islands in Plum Sauce Baked Stuffed Apples
Kentish Cherry Batter Pudding Baked Rice Pudding
Plum and Walnut Crumble Cabinet Pudding
Pear and Blackberry Brown Betty Easy Chocolate and Orange Soufflé
Sticky Toffee Pudding Soufflés Rice Pudding
Creamed Rice Pudding Apple Strudel
Spiced Poached Pears with Orange Butter Lemon Meringue Pie
Rhubarb and Almond Tart Iced Raspberry Soufflé
Bread and Butter Pudding with Panettone Bavarian Vanilla Cream
Hot Passion Fruit Soufflés Clafoutis
Marshmallow, Coffee and Walnut Cream Banana Splits with Hot Fudge Sauce
Cream Pie Apple and Pear Crumble
Hot Cointreau And Orange Soufflé Pink Grapefruit Sorbet
American Apple Pie Crème Brûlée
Chocolate and Cointreau Mousse Fruit Terrine
Thin Shortbreads with Fresh Cream and Fruit Vanilla Ice Cream
Gooseberry and Elderflower Cream Yorkshire Curd Tart
Bakewell Tart Upside-down Apple Tart
Mississippi Pecan Pie Apple and Orange Pie
Gingerbread Upside-down Pudding Pear and Blueberry Pie
American Spiced Pumpkin Pie Lemon Meringue Pie (2)
Cabinet Puddings Crepes Suzette (2)
Baked Apple and Fruit Charlotte Gooseberry Fool
Gratin of fruits Apple Fritters
Burgundy Granita Oeufs À La Neige
Crepes Soufflés Queen of Puddings
Twice Baked Chocolate Cakes Thin Apple Tart
Breton Crêpes Pears with Chocolate Sauce
Gooseberry and Hazelnut Brúlée Pineapple Meringue Pie
Lemon Soufflé Pancakes with Raspberry Sauce Apple Crêpes
Custard Cream Fritters Soufflé Rothschild
Ginger Queen of Puddings Apple and Sultana Fritters
Crêpes Melba Apple Meringue Pie
Chocolate Amaretti Peaches Zabaglione
Papaya and Pineapple Crumble Bread and Butter Pudding
Castle Puddings with Custard Warm Lemon and Syrup Cake
Apple Soufflé Omelet Surprise Lemon Pudding
Eve’s Pudding Warm Autumn Compote
Crunchy Gooseberry Crumble Orange Rice Pudding
Apple and Blackberry Nut Crumble Fruity Bread Pudding
Spiced Pears in Cider Bananas with Rum and Raisins
Crepes Suzette (3) Banana, Maple and Lime Crepes
Apple Strudel (2) Thai-fried Bananas
Soufflé Surprise Baked Alaska
Pots au Chocolate Chocolate and Orange Mousse
Apricot Chocolate Fool Italian style Pineapple Trifle
Chocolate Mousse Layer Chocolate Cups
Chocolate Raisin Fool Chocolate top Meringues
Chocolate Syllabub Chocolate Banana Pie
Indian Kulfi Ice Cream with Almonds and Pistachios Sweet Yogurt with Saffron (shrikand)
Southern Indian Coconut Dessert (payasam) Rich Rice Pudding Kheer
Sweet Milk and Chenna Fritters in Syrup (Gulab Jamun) Cream Cheese Bals in Syrup (Rasgulla)
Egg And Cream Cheese Tart Egg And Vegetable Flan
Chocolate Egg Custard Jam Omelet
Custard Tart Egg Puffs With Custard
Fu Chok Tong Shui Rich Chocolate Cream
Spanish Caramel Custard Chawanmushi (Egg Custard)
Coconut Macaroons  



In cultures around the world, dessert is a course that typically comes at the end of a meal, usually consisting of sweet food. The word comes from the French language as dessert and this from Old French desservir, "to clear the table" and "to serve." Common Western desserts include cakes, biscuits, gelatin, pastries, ice cream, pies, and candies. Fruit may also be eaten with or as a dessert.

Variations of desserts can be found all around the world, such as in Russia, where breakfast foods such as bliny, oladi, and syrniki served with honey and jam are also popular as desserts. Desserts are sometimes eaten with a dessert spoon, intermediate in size between a teaspoon and a tablespoon. The first desserts were crusty, made from raw honeycomb and dried dates. It was not until the Middle Ages, when sugar was manufactured, that people began to enjoy more sweets but even then sugar was so expensive that it was only for the wealthy on special occasions. Early origins of popular frozen desserts, such as ice cream, trace back to the Middle Ages when royalty would request fresh ice flavored with honey or a fruit syrup.

The word dessert is most commonly used for this course in U.S., Canada, Australia, New Zealand and Ireland, while sweet, pudding or afters may be alternative terms used in the UK and some other Commonwealth countries, including India. In England, the term pudding is usually used among the Upper and Upper-middle classes, with dessert only used if the course consists of fruit or sweetmeats, after the cheese and biscuits course.

For many people the dessert is the most important part of a meal. Some people feel that they have not had a proper meal unless there is a dessert to round off the other courses. But nowadays, with so many demands on time, making a dessert frequently falls by the wayside. There is no need for this to happen because there are so many delicious recipes that are neither time-consuming nor expensive to make.

There are a number of steps that can be taken which will help you to produce desserts quickly. Make use of good-quality convenience foods, such as ready-made cakes, custards and sweet sauces, pastry and pastry cases, meringues, pancakes and crepes, flavored yogurts, canned fruits in natural juice and frozen and dried fruits. Always try to keep some in the refrigerator, freezer or store cupboard so that you are never stuck for inspiration or ingredients for assembling a dessert at the last minute. Ripe fruit that is in season will not only taste better, but it will cook more quickly.

Chilled Desserts: When making desserts that are best served chilled, chill not only the ingredients in advance but also the equipment such as bowls, whisks and spoons. To speed up chilling, make use of the freezer or the freezing part of the refrigerator, but make sure that dishes and bowls are freezer-proof. When really in a hurry, it is best to avoid recipes that you have not made before and stick to those that you know - they will take you less time to make.

Dessert Biscuits: Simple dessert recipes can be made more special and substantial if they are served with dessert biscuits. This book contains recipes for Langues de Chats, Nutty Curls and Cigarettes Russe that can be made when there is time and kept handy in an airtight container for several days. Alternatively, a variety of suitable products can be bought from good supermarkets.

A Quick Dessert For Every Occasion: There are many times when a recipe for a quick dessert is wanted. On certain occasions something will be needed that can be eaten straight away. At other times, you might prefer to make a dessert in advance to save having to worry about it when preparing the rest of the meal. In winter, a warming, hot dessert is always appreciated, as is a light, refreshing dessert in summer. Quick Desserts contains a choice of recipes that are suitable for all these occasions.

Famous chefs on cooking shows make the creation of desserts look easy. A twist here, a flip there and a fabulous looking dessert has the audience drooling. Do you fantasize about creating pastry masterpieces but your hands just don't have enough strength? Are you inspired to start baking but you can't see the numbers on the timer? Don't despair, you can still make fabulous desserts and enjoy yourself at the same time! There are some tips to help you make delicious desserts with as little effort as possible. Here are some examples:

• While home made whipped cream is richer and sweeter, whipped cream from a can may do the trick for visual appeal and save you preparation and clean-up time too.
• Great desserts can begin with ingredients that are already prepared. By cutting up a store bought chocolate cake and reassembling it with canned fruit and whipped cream, you've created a whole new dessert that can become a family tradition.
• Experiment with boxed baking ingredients, like cake mixes. These ingredients have been tested over time for success and are the foundation for many award winning desserts. Add nuts and raisins, use a baking pan in an interesting shape, drizzle some honey or a glaze over the top and suddenly you have a divine cake!

Take a moment to dress up your creation to make it special. A few sprinkles, a nice plate, a handsome pie cutter or knife all add eye appeal and make the dessert feel more like an indulgence. As they say "Life's short. Eat dessert first!"


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