Asian Recipes
806 recipes. Page 5 of 34
The Asian category gathers popular dishes from Japan, China, Thailand, Vietnam, India, and beyond. Curry, stir-fried noodles, mapo tofu, pad Thai, and pho are among the Asian favorites commonly enjoyed in Korean households.
Gado-Gado Salad (Indonesian Peanut Sauce Veggie Plate)
Gado-gado salad is an Indonesian composed dish that brings together blanched cabbage, bean sprouts, boiled potato wedges, pan-seared firm tofu, and halved soft-boiled eggs on a single plate, then finishes them with a thick, glossy peanut sauce. The sauce combines peanut butter, lime juice, and soy sauce into a base that layers nuttiness over a sharp, salty-sour foundation, lifting the mild flavors of every vegetable and the tofu in a single pour. Each vegetable is blanched separately and pulled from the water at a different moment: cabbage stays crisp, while bean sprouts are allowed to soften just slightly, so the finished plate holds distinct textures rather than a uniform mush. The tofu must be pressed or patted completely dry before it goes into the pan; residual moisture prevents proper browning and causes the cubes to crumble when tossed with the sauce. If the peanut sauce thickens as it sits, a tablespoon of warm water at a time is all it takes to bring it back to a pourable, coating consistency that drapes over the vegetables rather than clumping on top.
Aloo Tikki Chaat (Indian Fried Potato Patty Street Snack)
Aloo tikki chaat combines pan-fried potato patties with yogurt, two chutneys, and red onion. Boil the potatoes until a skewer reaches the center easily, mash them while hot, and let the steam escape to reduce moisture in the mixture. Compact the edges of each patty and turn it over medium heat only when a deep golden crust has formed and releases cleanly from the pan. Soak the diced red onion in cold water and drain it thoroughly before topping. Add the cold yogurt and chutneys to the hot patties, then serve before the crust softens.
Japanese Cotton Cheesecake
Japanese cotton cheesecake pursues a cloud-light, moist texture in place of the dense, heavy richness of a New York-style cheesecake. Cream cheese is melted and blended with egg yolks and milk, then stiffly beaten meringue is folded in three additions to keep as much air in the batter as possible. Baking in a water bath at around 150 degrees Celsius prevents the surface from setting too quickly and allows the interior to cook gently, so the finished cake wobbles when nudged from the pan. A slight collapse after removing from the oven is expected and normal. Resting in the refrigerator overnight redistributes moisture evenly through the crumb, deepening the cheese flavor while adding a silkier texture to each slice. On the palate, the cake dissolves almost weightlessly, releasing a mild tang from the cream cheese and a soft, eggy warmth. Very little flour goes into the batter, which keeps the texture smooth and delicate rather than cakey, making toppings entirely unnecessary.
California Roll
The California roll was developed in the early 1970s, most likely by Japanese chefs working in Vancouver or Los Angeles who needed to make sushi approachable for North American diners unfamiliar with raw fish. The inside-out construction - rice on the outside, nori hidden within - was a deliberate inversion designed to conceal the dark seaweed that Western eaters initially found off-putting. Imitation crab (surimi), ripe avocado, and cucumber form the filling, delivering a mild, creamy, and crunchy combination that requires no acquired taste to appreciate. The rice is seasoned with vinegar, sugar, and salt, then rolled so the grains hold together without being compacted into a dense cylinder. Tobiko or sesame seeds pressed into the outer rice layer add visual appeal and a subtle pop of texture with each bite. Though dismissed by sushi traditionalists, the California roll served as a gateway that brought millions of Westerners into Japanese cuisine and laid the foundation for the global sushi market. Today it remains the single most ordered sushi roll in North America.
Japanese-Style Chili Shrimp (Ebi Chili)
Ebi chili was created in the 1970s when Chen Kenmin, a Sichuan-born chef working in Tokyo, adapted the fiery Sichuan prawn stir-fry with doubanjiang to suit Japanese palates. The original Sichuan preparation leads with doubanjiang's raw, aggressive heat, but Chen softened that edge by adding ketchup, beaten egg, and chicken stock, transforming a sharp regional dish into the glossy, gently spiced sauce that became a Japanese staple. Shrimp are lightly coated in cornstarch and flash-passed through hot oil to form a thin shell on the outside. That shell absorbs the sauce during the final toss while protecting the shrimp's firm, springy interior. Minced garlic, ginger, and scallion are fried in oil first to build a deep aromatic base, then doubanjiang is toasted in the same oil until its raw pungency mellows and the oil takes on a deep red color. Ketchup and sugar go in next, followed by chicken stock, and the sauce is reduced until it coats a spoon. The beaten egg stirred in last gives the finished sauce a slightly creamy, silky body. Ebi chili is one of the most recognized items on Japanese teishoku restaurant menus, typically served as a set meal with steamed rice, miso soup, and a small side salad. It is equally common in home kitchens and bento boxes, occupying the kind of everyday familiarity that few other Chinese-inspired dishes have achieved in Japan.
Kuri no Shibukawani Candied Chestnuts in Inner Skin
Kuri no shibukawani is an autumn sweet from Saitama that removes only the hard outer chestnut shell, preserves the thin inner skin, repeatedly boils away its astringency, and gently candies the whole nuts in sugar syrup. Large chestnuts from producing areas such as Hidaka were preferred, and when sugar was costly the dish belonged to festivals and celebrations rather than ordinary meals. Any cut through the inner skin can make a nut collapse during the many boiling cycles, so the chestnuts soak for half a day to soften their shells before careful peeling from the base. Baking soda assists the first dark extraction, followed by four or five brief boils in clean water. Once tender, sugar is added in three portions so concentration rises gradually without toughening or breaking the nuts. Salt enters at the end, and cooling undisturbed in syrup gives a glossy intact finish.
Chicken Satay
Chicken satay is a Southeast Asian grilled skewer dish that originated in Java, Indonesia, where it is thought to have developed from the influence of Arab and Indian traders who brought kebab and spiced meat traditions to the archipelago. Chicken pieces are marinated in a wet spice paste of turmeric, coriander, cumin, lemongrass, and coconut milk, which tints the meat yellow and begins to tenderize it before it reaches the fire. The skewered pieces are then cooked over charcoal, and as the heat intensifies, the coconut milk in the marinade caramelizes against the direct flame, forming a sweet, charred crust at the edges while the interior stays moist. The dish is inseparable from the peanut sauce served alongside it: roasted peanuts are ground and blended with coconut milk, tamarind, palm sugar, and chili into a thick dipping sauce that holds nuttiness, sweetness, sourness, and heat in simultaneous balance. From Java, satay spread across Malaysia, Thailand, and Singapore, with each country developing its own regional variations in spice combination, skewer size, and sauce recipe. At night markets throughout Southeast Asia, rows of satay sticks lined up over glowing charcoal produce a fragrant smoke that draws customers from considerable distances, and the smell of charring spiced meat remains one of the most vivid sensory memories for travelers who pass through the region.
Chobo-jiru (Cowpea, Taro Stem, and Rice Dumpling Soup)
Chobo-jiru is a regional soup from Awaji Island in Hyogo, made by simmering tender cowpeas, dried taro stems, and glutinous-rice dumplings in dashi seasoned with miso. Its thick, reddish appearance can resemble sweet bean soup, but the flavor is savory, with fermented soybean depth and a final topping of bonito flakes. Since the Edo period, families have prepared large pots for celebrations after a birth and for a child's first shrine visit, sharing portions with relatives and neighbors. Dumplings may be rounded, pointed, or indented as symbols of wishes for the child. Separate soaking and boiling remove harshness from the beans and taro stems.
Kaki-zuke Persimmon Daikon Pickle
Kaki-zuke is a southern Akita pickle that cures whole daikon with a remarkably large amount of astringent persimmon, salt, and sugar for about a month. Kumoshikari persimmons grown in household gardens around Kakunodate shifted from fresh eating to drying and pickling, and families packed them after the autumn farm work, later carving the radish like flowers for New Year guests. Reproducing that long cure at uncontrolled household temperature and acidity is unsafe. This conservative version scales it to one tenth, heat-treats the persimmon puree, adds 5 percent acidity vinegar, verifies pH 4. 2 or below, and performs every curing stage at 4°C or colder.
Bihun Goreng (Indonesian Stir-Fried Rice Vermicelli with Sweet Soy)
Bihun goreng is fried rice vermicelli sold at street stalls and warung throughout Indonesia and Malaysia from early morning through midnight. Thin rice noodles soaked just until pliable go into a wok heated until it smokes, alongside garlic, shallots, and a generous spoonful of sambal that sizzles the moment it hits the surface. Kecap manis, the thick Indonesian sweet soy sauce, caramelizes rapidly against the hot metal and wraps each strand in a dark, sticky glaze that is the defining characteristic of the dish. Cabbage, bean sprouts, and sliced carrot are added quickly so they retain their crunch against the softness of the noodles. The technique requires constant lifting and turning to prevent the noodles from breaking or clumping while they absorb the sauce. A fried egg laid on top, its edges lacy from being cooked in very hot oil, is the standard finish. The flavor of bihun goreng rests on four layers stacked one over another: the sweetness of kecap manis, the smokiness from the wok, the heat of the sambal, and the salt of a dash of fish sauce added at the end. The ratio shifts from vendor to vendor but the underlying structure holds across regions.
Garigari Namasu with Coarsely Grated Daikon
Garigari namasu is an Ibaraki local dish of daikon grated coarsely on a bamboo oni-oroshi, vinegar-cured small fish, and a sweet miso vinegar dressing. The rough grating keeps moisture and a firm bite in the radish instead of reducing it to a fine pulp. Both the salted daikon and cured fish are squeezed lightly so the dressing does not become watery. It was served for New Year and other celebrations in a region shaped by farming and fishing, while also appearing as an everyday side dish. Eat it freshly mixed for the crispest texture or let it rest briefly for a more even flavor.
Amago Trout Kanroni
This river-fish kanroni is a Nara simmered dish from Yoshino and Uda, grilling freshwater fish first and then slowly glazing it with roasted green tea, soy sauce, mirin, sake, and sugar until even the fine bones soften. This salmon-family trout is relatively mild for a river fish, while hojicha softens any lingering aroma. Raw freshwater fish can carry parasites and environmental contaminants. Never use self-caught fish; obtain dressed cooking-grade farmed amago from a licensed supplier, separate raw-fish equipment, grill to a 70°C center first, and then simmer thoroughly for about two hours.
Knafeh (Crispy Shredded Pastry with Cheese)
Shredded kataifi pastry is tossed in melted butter, pressed into a pan, layered with mozzarella cheese, and baked until the strands turn golden and shatteringly crisp. The butter saturates every strand during baking, creating an intensely rich, crunchy base. Between the two layers of pastry, the cheese melts into a stretchy, creamy sheet that pulls apart in long strings when the dessert is cut. A syrup of sugar, water, and lemon juice, poured hot over the hot pastry, sinks into the crunchy layers almost instantly, glazing them with a sweet, barely tart coating that balances the cheese's mild salinity. Crushed pistachios scattered on top add a vivid green contrast and a firm, nutty bite that breaks up the otherwise uniform texture. The interplay of crunchy, stretchy, and syrupy in a single forkful is what makes knafeh distinctive. It must be served immediately; the pastry softens as it sits, and the contrast between crisp and molten fades.
Century Egg and Pork Congee
Century egg and pork congee - pi dan shou rou zhou - is the defining Cantonese breakfast, served from dawn at congee shops across Hong Kong, Guangzhou, and the broader Pearl River Delta. The congee base demands a full hour of slow simmering over low heat, during which the rice grains break down entirely into a silky, fluid suspension. In Cantonese this texture is called sang shui - meaning the rice and water have become indistinguishable from each other - and anything short of that is considered undercooked. Lean pork is sliced thin and added during the final minutes, cooking through immediately in the residual heat of the porridge without toughening. Century egg - duck egg preserved in an alkaline mixture of clay, ash, and salt for several weeks - transforms dramatically in the process: the white sets into translucent, trembling amber jelly and the yolk becomes a creamy, dark-green semi-solid with a dense, sulfurous depth. Cubed and stirred through the porridge, the egg's alkaline richness cuts through the clean blandness of the rice base, while the pork provides a grounding savory note. White pepper, a few drops of sesame oil, and sliced scallion finish the bowl. The congee thickens rapidly once it leaves the heat, narrowing the window of ideal texture, so it must be eaten as soon as it is served.
Fuzhu (Dried Bean Curd) Mala Xiang Guo
This spicy stir-fry features chewy fuzhu and crisp vegetables tossed in a numbing mala sauce. The dried bean curd skin is soaked in lukewarm water with a pinch of salt for at least two hours, giving it a soft, sponge-like structure that absorbs the savory sauce. To prepare the dish, minced garlic and dried chilies are sautéed in oil, followed by thinly sliced pork belly cooked on high heat until the fat renders. The rehydrated fuzhu and firm cabbage and bok choy stalks are added next, coated in the mala sauce, and stir-fried quickly. In the final seconds, bean sprouts and leafy greens are tossed in for less than thirty seconds to keep their crisp texture, creating a contrast with the chewy bean curd. Ingredients like fish balls or sliced lotus root can be added for extra texture.
Decchi Yokan (Soft Red Bean Jelly)
Decchi yokan is a winter sweet from northern Settsu in Osaka. Agar threads are dissolved completely in water, smooth red bean paste and sugar are boiled into the liquid, and the mixture is stirred while cooling to about 40C before it sets in a mold. More water and less reduction than dense neri yokan give it a soft, clean texture. It is remembered as an inexpensive sweet associated with apprentices when sugar was costly. Sweep the bottom continuously as it cools so agar and bean paste do not separate. Its high moisture means it is not shelf-stable; refrigerate once set and cut with a clean knife.
Iya Dekomawashi Miso Skewers
Iya dekomawashi is a Tokushima skewer of taro, small potato, firm tofu, konjac, and buckwheat dumpling. Each component is cooked first, threaded in order, dry-grilled, brushed with sweet ginger miso, and grilled again until the sauce browns. The name is linked to the way cooks rotate skewers beside an irori hearth, a motion compared with the turning head of a wooden puppet in Awa ningyo joruri. Five contrasting textures share one skewer, while caramelized miso ties the mild roots, tofu, and buckwheat together.
Takasaki Zakuni
Takasaki zakuni is a ceremonial Gunma soup of daikon, carrot, burdock, taro, konjac, shiitake, fish cakes, and dried squid, all cut to about 1cm. The ingredients simmer without oil in water enriched by the squid soaking liquid, then soy seasoning and potato starch give the broth a light gloss. Unlike kenchin-jiru, the vegetables are not fried and dried squid supplies the defining stock. A wedding explanation says oil was omitted so the couple would not separate like oil and water. The soup is also served for New Year, Setsubun, Ebisu observances, and household rites, with uniformly small pieces bringing several ingredients into each spoonful.
Nasu no Koji-zuke (Eggplant Pickled with Rice Koji)
Nasu no koji-zuke is a southern Akita pickle of firm small eggplants layered with steamed rice, active rice koji, salt, coarse sugar, shochu, and dried chili, then matured under refrigeration for one month. This batch uses 6kg eggplants and makes about 60 portions, so begin by sanitizing the food-safe vessel, lid, weight plate, and tongs and drying them completely. Select only sound, firm eggplants without damaged or soft areas. Wash and dry them, then rub 20g food-grade alum over every surface. Do not use industrial alum or a product of uncertain identity. Spread the fruit on clean mesh in a shaded, ventilated place for 3 to 6 hours, turning it halfway. Once the surfaces are dry, rinse away excess alum quickly under running water and dry the eggplants thoroughly with a clean cloth. Rinse 1.5kg rice, soak it for 1 hour, and drain for 30 minutes. Steam it for 35 to 45 minutes until cooked through, then spread it on a sanitized tray and cool it to 35C or below. This cooling step protects the koji enzymes from excessive heat. Combine the cooled rice with 1.5kg active rice koji, 900g salt, 1.25kg coarse sugar, and 200ml shochu at 25 percent alcohol or higher. Layer the rice mixture, eggplants, and dried chilies cut to 5mm in the vessel, finishing with enough mixture to cover the fruit completely. Overlap 12 food-grade bamboo leaves on top, add the sanitized plate, and apply at least 12kg of sanitized weight. Keep the vessel at 4C or colder throughout maturation. When brine rises above the eggplants and rice mixture, reduce the weight to about 6kg but keep all contents below the liquid. After one month, remove a piece with clean tongs and inspect the batch. If mold, a putrid odor, or abnormal slime appears, do not taste it and discard all of it.
Buckwheat Noodle Salad
Thoroughly rinsing boiled soba noodles in cold water removes the starchy film that forms on the surface during cooking. This specific step prevents the noodles from clumping together and ensures the dressing coats each strand evenly. Rinsing multiple times produces a firm and elastic texture, highlighting the characteristic coarse bite of the buckwheat. The sauce relies on a base of tsuyu combined with rice vinegar to provide a sharp acidity that cleanses the palate after every bite. This combination avoids the heavy residue often found in oil-based dressings. Shredded lettuce and sliced cucumber add a crisp, watery element to the bowl, while the addition of red cabbage provides a purple visual contrast against the brown noodles. A final topping of roasted seaweed strips adds a toasted ocean scent to the dish. For a complete meal, adding chicken breast or a boiled egg provides additional protein. The dressing remains stable when prepared in advance and stored in the refrigerator, allowing for quick assembly when the vegetables and noodles are ready.
Vietnamese Chicken Salad
Goi ga is a Vietnamese chicken salad served throughout the country as a beer snack and appetizer, one of the most practical dishes the cuisine has for hot weather when something cool, sharp, and light is what the body wants. A whole chicken is poached in water until just cooked through, then cooled completely before being shredded by hand along the grain. Hand-shredding rather than knife-cutting matters here: the torn fibers create irregular surfaces with greater surface area, so the dressing clings to the meat rather than pooling at the bottom of the bowl, and the textured chew is noticeably different from cleanly sliced chicken. Shredded cabbage, onion, and carrot form the vegetable base, combined with Vietnamese coriander known as rau ram, cilantro, and fresh mint. The dressing is fish sauce, fresh lime juice, sugar, sliced fresh chili, and minced garlic, whisked together until the sugar dissolves. The dressing acidity pulls the chicken out of its mildness, and the fish sauce depth meets the watery crunch of the vegetables to produce a balance that reads as light but not bland. Fried shallots and crushed roasted peanuts scattered over the top add a crunchy layer that makes the salad feel complete rather than spare. At bia hoi, the informal fresh-beer street bars found across Vietnam, goi ga is among the first dishes ordered and typically arrives at the table before the first cold glass is poured.
Anko no Tomo-ae (Monkfish with Liver Miso)
Anko no tomo-ae is a Soma winter dish that folds boiled monkfish into a dressing made from fully cooked monkfish liver, Japanese miso, and sugar. Cut 180 g cleaned monkfish meat into bite size pieces and boil until the center is opaque and reaches at least 63C. Drain it and let it cool without soaking it in cold water, which would add moisture to the final mixture. Rehydrate 30 g dried shredded daikon, cut it into 2 cm lengths, and squeeze it dry. Rinse the salt from 40 g wakame, soak it until tender, cut it into bite size pieces, and drain thoroughly. Put 60 g cleaned monkfish liver in a dry pan and break it up over medium low heat. Continue until the color changes evenly, no raw reddish areas remain, and the liver reaches at least 63C throughout. Add 4 tablespoons Japanese miso and 1 tablespoon sugar, then work the mixture with a spatula for 1 to 2 minutes. Use the measured 1 tablespoon sake only if the dressing is too stiff to stir. Add the monkfish, daikon, and wakame and fold over medium low heat for no more than 2 minutes. Turn off the heat as soon as visible moisture disappears and the liver dressing clings to the ingredients.
Lotus Seed Mooncake (Sweet Lotus Paste in Golden Syrup Crust)
Lotus seed paste is wrapped in a thin dough of golden syrup, neutral oil, alkaline water, and flour, then pressed into decorative molds and baked to produce this iconic Chinese Mid-Autumn Festival pastry. The syrup-based dough remains pliable and moist even after baking, unlike a standard pie crust, creating a skin that yields softly under the teeth before giving way to the dense, sweet filling. The ratio of filling to dough is intentionally high, so each bite delivers concentrated lotus seed flavor. Mooncake molds stamp intricate patterns onto the surface, but a heavy-handed egg wash blurs those details; a single thin coat preserves the design while adding a glossy, amber sheen. Baking in two stages at 190 degrees Celsius, with the egg wash applied between them, ensures even coloring without over-browning. The crucial final step is resting: sealed in an airtight container for at least one day, the dough absorbs oil from the filling in a process called hui-you, softening its texture and harmonizing the flavors into a cohesive whole.
Cha-gayu (Roasted Tea Rice Porridge)
Cha-gayu is a rice porridge from the Yamato area of Nara made by simmering cooked rice and salt in strongly brewed hojicha until soft and loose. It spread as a way for households that cooked rice in the evening to warm leftover rice for breakfast the next day. Roasted tea gives the pale broth a nutty aroma and gentle bitterness while the grains soften without disappearing completely. Steamed sweet potato or grilled dried rice cake may be added for more substance, but the basic bowl remains spare: rice, tea, and salt.
About Asian
Each country brings its own signature spices and sauces, so even the same ingredients can produce completely different flavors. With a few key pantry items - coconut milk, fish sauce, curry powder, doubanjiang - you can recreate the tastes of Asia at home.