Asian Recipes
806 recipes. Page 6 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.
Gai Pad Med Mamuang (Thai Cashew Chicken)
Gai pad med mamuang is a Thai-Chinese stir-fry that traces its lineage to Chinese cashew chicken but has absorbed Thai seasoning logic - fish sauce replacing salt, oyster sauce adding body, and dried chilies providing a gentle background warmth. Bite-sized chicken and roasted cashews are tossed in a blazing wok with dried chilies, onion, and bell pepper; the cashews are pre-fried at low temperature to golden throughout, ensuring they stay crunchy even after joining the wet sauce. The sauce blends oyster sauce, soy sauce, fish sauce, and sugar, and the ratio among these four determines whether the dish leans sweet, salty, or somewhere in between. As the sauce coats the chicken, it takes on a lacquered sheen, and the cashews' oily richness melts into the glaze, adding a buttery undertone. In Thailand, it is typically served over steamed jasmine rice as a one-plate meal (khao rat kaeng), and its mild heat profile makes it one of the first Thai stir-fries that international visitors order with confidence.
Dorayaki (Sweet Red Bean Pancake Sandwich)
Dorayaki is a Japanese confection consisting of two small, round pancakes sandwiching a filling of sweet red bean paste. The batter brings together eggs, sugar, honey, and flour before being portioned onto a lightly greased griddle over low heat. Each pancake cooks on one side only, producing a smooth, pale top surface and an evenly browned, slightly springy underside. Honey in the batter dramatically improves moisture retention, keeping the pancakes soft and pliable for hours after cooling and lending a subtle floral sweetness that layers naturally with the bean filling. The pancakes' own sweetness is deliberately restrained so the dense, earthy richness of the anko filling takes the lead. Traditional anko uses adzuki beans simmered with sugar until thick and glossy; tsubu-an retains visible bean pieces while koshi-an is strained smooth, and either works depending on preference. The two pancakes are gently pressed together with a generous layer of filling between them, forming a compact round that fits easily in one hand. Beyond classic red bean, the same format welcomes custard cream, matcha paste, or sweetened chestnut filling.
Aji no Sanbai (Grilled Horse Mackerel in Sanbaizu)
Aji no sanbai is a summer fish dish from Kagawa made by grilling small horse mackerel until browned, then immersing the hot fish in sanbaizu blended from vinegar, sugar, dark soy sauce, dashi, and a pinch of salt. Adding the fish while it is still hot helps the sweet, tart seasoning penetrate, and turning it during the rest seasons both sides evenly. Small horse mackerel enter the Seto Inland Sea from summer into autumn. In earlier times, fishermen shared fish with adults and children who helped pull in shore seines, and families turned that catch into this practical dish. Its refreshing acidity suited hot days and made it a familiar accompaniment to drinks at summer festivals.
Dabu Chicken and Root Vegetable Soup
Dabu is a local soup from the Karatsu area of Saga, simmering chicken, lotus root, taro, burdock, carrot, shiitake, konnyaku, and other small-cut ingredients in abundant broth. Its name is said to come from zabu-zabu, an expression for liquid sloshing generously around the solids. Neighbors once gathered to cook it in large pots for weddings, funerals, and invited guests. The shape and selection changed with the occasion: square pieces and wheat gluten for celebrations, while triangular konnyaku could mark Buddhist memorial meals. This version uses 18g potato starch for 1. 2L broth, adding only a thin sheen rather than turning the soup heavy.
Madaka-zuke (Dried Daikon, Soybean, and Squid Pickle)
Madaka-zuke is a Miyazaki pickle of quickly rinsed dried daikon mixed with carrot, ginger, kombu, toasted dried squid, and roasted soybeans, then soaked in a sweet soy and vinegar dressing. Its name is said to echo impatient calls asking whether it is ready yet. Miyazaki is a major dried-daikon region, where winter wind and strong southern sunlight turn fresh strips into a concentrated pantry ingredient. The finished pickle brings crisp vegetables, chewy seafood, and nutty beans together and is served chilled after refrigerated resting.
Vietnamese Spicy Beef Noodle Soup
Bun bo Hue is a spicy beef rice noodle soup from the central Vietnamese city of Hue, distinguished from northern-style pho by the defining combination of lemongrass and fermented shrimp paste that gives the broth its assertive, layered character. Beef shank simmers for hours at low heat to yield a rich, collagen-heavy stock, and it is into this base that dried chilies, lemongrass stalks, and a measured quantity of mam ruoc, the fermented shrimp paste specific to central Vietnam, are introduced, building a spiciness that is complex rather than simply hot. A bright-red slick of chili oil floating on the surface signals the heat level before the first sip, and that first spoonful delivers the deep umami of the shrimp paste layered beneath the citrusy, grassy brightness of lemongrass, a combination unlike anything in other Vietnamese noodle soups. The noodles, called bun, are thick, round rice noodles chewier and more substantial than the flat strands in pho, with enough body to stand up to the heavy, assertive broth without becoming waterlogged. Bean sprouts, shredded raw banana flower, and a squeeze of lime are served alongside and added at the table, where their crisp textures and sharp acidity cut directly through the richness and temper the heat. Sliced pork blood sausage and braised pig's knuckle are the traditional additions that bring the bowl into full alignment with what is served in the street stalls of Hue itself.
Vietnamese Lotus Stem Shrimp Salad
Goi ngo sen is a traditional Vietnamese salad of thinly sliced lotus stem, blanched shrimp halved lengthwise, julienned carrot, and cilantro dressed in a fish sauce and lime vinaigrette. Soaking the lotus stem in diluted vinegar water for ten minutes is not optional: it removes the astringent edge while keeping the crisp, snapping texture that defines the dish, and skipping this step leaves a rough, bitter aftertaste no amount of good dressing can fix. Blanching the shrimp for two to three minutes and splitting them open lengthwise exposes more cut surface for the dressing to penetrate. The dressing combines fish sauce, lime juice, and sugar in a ratio that hits salty, sour, and sweet simultaneously, making the natural umami of the seafood stand out rather than recede. Letting the salad rest for at least five minutes after tossing gives the dressing time to soak into each ingredient and allows the flavors to settle into one another.
Arame and Peanut Nitsuke
This Atsumi Peninsula side dish pairs soaked raw peanuts with thick dried arame seaweed. Soak 200 g raw skin on peanuts in plenty of cold water for at least 12 hours, then drain and rinse them. In a separate bowl, soak 20 g dried arame in cold water for 30 minutes. Drain the seaweed and cut it into manageable lengths. Put the peanuts and arame in a pot, cover them with fresh water, and simmer over medium low heat for about 1 hour. Test a peanut by pressing it between your fingers. It should split easily through the center before seasoning begins. Drain both ingredients and return them to the empty pot with 2 tablespoons sugar, 3 tablespoons soy sauce, and 1 tablespoon mirin. Simmer over medium low heat for 15 minutes, turning the ingredients occasionally so the reducing sauce does not catch on the bottom. Stop when very little liquid remains and the surfaces look glossy. Boiling the peanuts completely in plain water before adding soy sauce prevents the seasoning from reducing while their centers are still firm. Serve the nitsuke warm or let it cool fully before plating as a side dish.
Date-Filled Semolina Cookies
A traditional Middle Eastern cookie in which a buttery semolina shell encloses a spiced date paste filling. Semolina produces a distinctly different texture from wheat flour: low in gluten, the baked cookie disintegrates into fine, sandy crumbs the moment it touches the tongue, releasing a wave of butter fragrance. A few drops of rose water woven into the dough create a faint floral backdrop that never overpowers. The filling blends date paste with ground cinnamon into a dense, caramel-like sweetness that contrasts with the restrained sweetness of the shell. After wrapping the filling, each cookie is gently pressed into a mold or marked with a fork to imprint a decorative pattern that is the visual signature of maamoul. Baking at 180 degrees Celsius for 16 to 18 minutes, just until the edges take on the palest gold, is critical; even a minute too long hardens the delicate crumb irreversibly. A light dusting of powdered sugar after cooling adds a sweet first impression before the date flavor takes over.
Chao Ga (Vietnamese Chicken Rice Porridge with Ginger)
Chao ga is Vietnam's most widely eaten breakfast porridge, served whenever someone is ill or needs gentle nourishment, occupying the same restorative role that dakjuk holds in Korean cooking. A whole chicken simmers in water until the broth turns opaque and deeply flavored, then rice cooks directly in that liquid until the grains dissolve into a thick, almost creamy consistency. Generous slices of ginger added early in cooking suppress any gaminess and warm the stomach, while fish sauce brings an underlying umami depth that plain salt cannot replicate. The finished porridge is ladled into bowls and finished with hand-shredded chicken meat, fresh cilantro, cracked black pepper, crispy fried shallots, and strips of you tiao -- Chinese fried dough sticks -- whose crunch against the soft porridge creates a textural contrast considered essential to the dish. In Hanoi's early-morning alleys, chao ga vendors work from a single clay pot, serving hundreds of bowls to workers and commuters before noon, and the sight of rising steam from those stalls remains one of the defining images of the Vietnamese morning.
Stir-fried Dried Tofu Strips
Geondubu bokkeum is a straightforward stir-fry of dried tofu strips with julienned carrot, bell pepper, and onion in a soy and garlic sauce. Dried tofu contains far less moisture than fresh tofu and holds its shape without crumbling during cooking. Blanching the strips briefly in boiling water before stir-frying removes the raw bean aroma and opens up the surface so the seasoning penetrates more deeply. The julienned vegetables add color and a crisp bite, while soy sauce and garlic provide a steady, savory backbone that suits the tofu's mild nuttiness without overwhelming it. Adding gochugaru shifts the dish toward a spicier, more distinctly Korean banchan flavor. The protein content is high enough that this dish carries a meal without any meat alongside it, and the tofu holds together well in lunchboxes without turning soft or releasing excess liquid. A small drizzle of sesame oil at the end of cooking rounds out the aroma and lifts the overall finish.
Douhua (Silky Tofu Pudding Dessert)
Douhua, known in English as tofu pudding, has anchored the street dessert culture of China, Taiwan, and overseas Chinese communities throughout Southeast Asia for centuries. Freshly pressed soy milk is mixed with a coagulant, typically gypsum or glucono delta-lactone, and left undisturbed at a precise temperature until it solidifies into a curd that sits somewhere between custard and liquid: barely set, trembling on the spoon, yielding to the slightest pressure. The texture is the point. Toppings and serving temperature vary dramatically by region. In Taiwan, the standard version arrives cold, scattered with brown sugar syrup, tapioca pearls, sweet red beans, or boiled peanuts. In Hong Kong, the same curd is ladled into bowls and doused with hot ginger sugar syrup. In Malaysia and Singapore, pandan syrup and longan often appear alongside. The tofu itself contributes almost nothing beyond a faint nuttiness from the soybean; every bowl's personality comes from what surrounds it. Sold for pocket change at night markets across Taiwan, douhua appears effortless but demands close attention during coagulation. Too much heat and the curd turns grainy. Too little and it never firms. The margin between perfect and failed is narrow, and experienced vendors develop an eye for reading the surface of the milk to judge the moment.
Amego Hirara-yaki (Miso Trout Hot-Plate Grill)
Amego hirara-yaki is an Iya-region dish from Tokushima that cooks freshwater trout, chicken, tofu, konjac, potatoes, mushrooms, and vegetables over a sweet miso sauce. A heated flat stone called a hirara was the traditional cooking surface; this four-serving method uses a covered electric hot plate. Clean four whole amego trout, pat them dry, skewer them, and grill until the skin sets and the flesh turns opaque. This preliminary grilling helps the fish remain intact during the covered cooking that follows. Boil and peel 200g small potatoes. Cut 120g chicken thigh and 300g firm tofu into bite-size pieces, and prepare the shiitake, onion, eggplant, and green peppers. Rub 100g konjac balls with 3g salt and rinse them before they go onto the plate. Mix 2.5 tablespoons miso, 2.25 tablespoons sugar, 2 teaspoons mirin, 1.33 tablespoons sake, and 2.25 tablespoons water, then spread the sauce across the hot plate. Arrange all the ingredients without crowding, cover, and keep them at medium-low heat for 15 minutes. Check that the chicken has reached 75C at the center and the potatoes are tender. Remove the lid and allow another 3 to 5 minutes for the miso mixture to reduce to a thin sauce around the food. Lower the heat if the edges begin to dry because the miso and sugar can scorch directly against the plate.
Dago-jiru (Hand-Stretched Dumpling Soup)
Dago-jiru is a regional soup from Kumamoto made with a niboshi and dried-shiitake broth, earthy burdock, taro, carrot, and pieces of wheat dough stretched by hand just before cooking. In the local name, dago refers to dumplings or rustic torn dough, a filling use of flour associated with meals eaten between farm tasks. Glutinous rice flour gives the pieces a tender edge and pleasantly chewy center, while starch from the dough lightly thickens the clear broth. Usukuchi soy sauce keeps the seasoning pale and restrained, and sliced green onion is added only after every dumpling has cooked through.
Matsumae-zuke Dried Squid and Kombu Pickle
Matsumae-zuke is a southern Hokkaido preserve of finely shredded dried squid, kombu, and salted herring roe cured in soy sauce, sake, and mirin until the kombu releases its characteristic viscosity. It is said to have begun in the Matsumae domain with local seafood. During the great herring fisheries, plentiful roe was used generously; as roe later became expensive, squid and kombu took a larger role. It remains a winter and New Year staple. To handle the traditional week-long cure conservatively at home, this version uses commercial ready-to-eat dried seafood and prepared salted roe, boils and rapidly chills the seasoning, packs it in sanitized equipment, and keeps it continuously at 4°C or colder.
Bun Bo Nam Bo (Vietnamese Beef Rice Noodle Bowl)
Bun bo nam bo - literally 'southern beef noodles' - is a Hanoi take on southern Vietnamese flavors, assembled as a dry noodle bowl rather than a soup. The dish layers cold rice vermicelli with stir-fried beef marinated in lemongrass and garlic, then tops it with a generous pile of fresh herbs: cilantro, Thai basil, mint, and perilla. Crushed roasted peanuts and fried shallots scatter on top, contributing crunch and a background sweetness. The binding element is nuoc cham - the sweet-sour-salty-spicy sauce built from fish sauce, lime, sugar, garlic, and chili - poured over and tossed through at the table. The beef is seared on maximum heat for under a minute so it stays medium-rare inside while the lemongrass marinade caramelizes along the edges. The pleasure of the bowl is in its temperature contrasts: cold noodles, cold herbs, warm beef, and room-temperature sauce all meeting in each chopstick-lifted tangle. Found on nearly every street in Hanoi's Old Quarter, it is the reliable lunch for office workers who return to their preferred stall day after day.
Grapefruit Shiso Shrimp Salad
Grapefruit shiso shrimp salad brings together ice-chilled blanched shrimp, membrane-free grapefruit segments, shredded shiso leaves, and thinly sliced cucumber and radish, all tossed in a yuja marmalade dressing. Blanching the shrimp for exactly two minutes and transferring them immediately to ice water locks in a firm, springy texture by contracting the protein rapidly while preventing the rubbery toughness that comes from overcooking. Removing all of the white pith from the grapefruit eliminates bitterness and leaves only the clean, tart juice of the flesh. Cutting the segments free from the membrane also makes the pieces easier to eat in a single bite. The dressing is built from yuja marmalade, rice vinegar, olive oil, and pepper, and the yuzu's floral acidity layers on top of the grapefruit to create a pronounced citrus profile that is bright but not harsh. The mint-like herbal quality of shiso leaves neutralizes any trace of fishiness from the shrimp and ties the Japanese-influenced flavor framework together. The crisp bite of cucumber and radish contrasts with the softness of the shrimp and grapefruit segments. Serving the salad well chilled is necessary to keep every texture and fragrance sharp and distinct rather than muted.
Arumado (Egg Wrapped in Fried Fish Cake)
Arumado is a Hirado specialty from Nagasaki made by tinting boiled eggs pale red, wrapping each whole egg evenly in seasoned white fish paste, and frying it gently. Dissolve 1 drop red food coloring in 10 ml water. Peel 2 hard boiled eggs, roll them in the colored water until the surfaces are evenly tinted, and dry them thoroughly with paper towels. Divide 80 g chilled white fish paste into two 40 g portions. On damp palms, flatten each portion into an oval about 8 mm thick. Place one egg in the center, bring the paste around it, pinch the seam fully closed, and smooth the surface so the fish layer has an even thickness. Heat 700 ml frying oil in a deep pot to 160C. Add one wrapped egg at a time and fry for 6 to 8 minutes, turning it gently while holding the oil between 155C and 160C. Remove it when the center of the fish paste layer reaches at least 75C. Drain on a rack for 5 minutes so the surface sets before cutting. Slice lengthwise into halves or quarters to show the yolk, the pale red ring around the egg white, and the outer fish cake layer. Serve warm on the day it is made.
Matcha Roll Cake (Green Tea Chiffon Sponge with Cream)
A Japanese-style roll cake built on a matcha chiffon sponge and filled with softly whipped cream. Sifting matcha powder into the egg yolk batter distributes the vivid green color evenly, while a stiff meringue folded in three additions preserves the air bubbles that give the sheet its light, springy structure. Baking at 180 degrees Celsius for 12 to 15 minutes, just until the surface springs back to the touch, keeps the sponge pliable enough to roll without cracking. After inverting and cooling, cream whipped to about 80 percent stiffness is spread across the sheet, thinner at the edges and thicker down the center so the finished cross-section shows a uniform spiral. Rolling tightly in plastic wrap and refrigerating for at least two hours sets the shape and allows the matcha flavor to meld with the cream. Slicing with a hot, damp knife produces clean edges. The matcha's gentle bitterness lingers after the cream's sweetness fades, leaving a layered aftertaste that distinguishes this roll from vanilla or chocolate versions.
Chicken Biryani (Mughal Spiced Saffron Layered Rice with Chicken)
Biryani emerged from the encounter between Persian pilaf technique and Indian spice culture during the Mughal Empire, and it remains a ceremonial dish served at weddings, festivals, and Friday prayer gatherings across the Indian subcontinent. Chicken is marinated in yogurt, saffron, garam masala, and ginger-garlic paste, then layered in a heavy-bottomed pot with par-cooked basmati rice, saffron milk, fried onions, and fresh mint placed between each layer. The pot is sealed with a flour-and-water dough in a technique called dum. Inside the sealed vessel, steam circulates and the rice and meat cook in each other's aromatic vapors, exchanging flavor in a way that open-pot cooking cannot replicate. When the dough seal is broken at the table, the released cloud of saffron, cardamom, and rosewater is the dish's most dramatic moment and the signal that it is properly done. In a well-executed biryani, each grain of basmati should stand apart and carry the seasoning evenly, and the bottom layer of rice should have formed a crisp, golden crust similar to Persian tahdig. The Hyderabadi and Lucknowi styles represent two distinct traditions: the former layers raw chicken directly with par-cooked rice and cooks everything together, while the latter par-cooks both components separately before assembling, producing a cleaner, more delicate result.
Pepper and Pork Stir-fry (Chinese-Style Julienned Bell Pepper and Pork)
Gochu japchae cuts pork loin, bell pepper, and onion into matching strips, coats the meat with soy sauce and starch, and finishes the fast high-heat stir-fry with soy and oyster sauce. Two hundred twenty grams pork loin, 180 g bell pepper, and 80 g onion are all cut into long strips 0.5 cm thick. The pork is coated lightly and evenly with 1 tablespoon soy sauce and 1 teaspoon starch and left for 10 minutes. Any starch clumps are separated before the meat reaches the pan. One tablespoon cooking oil is heated over medium, and 1 teaspoon minced garlic cooks for about 20 seconds. As its edges turn pale gold, the heat is raised to high and the pork is spread across the pan. It is stir-fried quickly for about 1 minute, stopping when the outer surfaces turn white. The onion and pepper are added for 1 minute while the heat remains high. When the vegetables bend slightly but still hold bright color, the remaining 1 tablespoon soy sauce and 1 tablespoon oyster sauce go in. After the sauce begins to bubble, 1 final minute of tossing leaves a thin sheen on the meat and vegetables. Matching the cut size and limiting the pepper to the last 2 minutes lets the pork finish while the vegetable keeps its shape.
Funayaki (Thin Wheat Crepes with Brown Sugar)
Funayaki is a wheat snack from the Chikugo area of Fukuoka. A thin batter of flour, water, and egg is cooked in a round, then lined with brown sugar and rolled while still warm. It developed as an easy use of wheat grown around the Chikugo River plain. One explanation for the name links funa, meaning boat, to the curved iron pan and the boat-like shape of a folded cake. Gentle heat gives both sides a pale golden color without making the sheet brittle. The small line of brown sugar softens in the residual heat, so each of the four crepes is best rolled immediately and eaten warm.
Hoba Miso
Hoba miso is a mountain dish of Hida and Takayama, Gifu, in which local miso, scallion, and shiitake are cooked directly on a dried brown magnolia leaf over charcoal or a griddle. It is associated with forestry workers who used the broad leaf as a plate while warming miso in the mountains. Fallen leaves were gathered in autumn and stored for winter, when miso and pickles could be warmed beside the hearth. The savory mixture is eaten hot with rice or sake. Gentle heat is essential: the miso should bubble and the vegetables soften while the leaf perfumes the food without catching fire.
Dongame-jiru (Eggplant and Sesame Miso Soup)
Dongame-jiru is a summer soup from the Koto region of Shiga. Eggplants are halved and crosshatched diagonally through the skin, soaked, then simmered in dashi with finely ground rice porridge until tender. Miso and a large amount of toasted ground sesame finish the soup. The scored purple skin resembles a turtle shell, while sesame dispersed through the broth looks like mud, giving the name mud turtle soup. Ground porridge gives slight body and slows the sesame from settling immediately. Add miso and sesame only after the eggplant is fully soft and do not return the soup to a hard boil, which dulls their aroma.
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.