Asian Recipes
216 recipes. Page 8 of 9
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.
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.
Poha (Indian Spiced Flattened Rice Breakfast with Peanuts)
Poha is a staple Indian breakfast built on flattened rice that has been briefly soaked in water until pliable. The cooking starts with a tempering of mustard seeds and curry leaves in oil, followed by sliced onion, green chili, and turmeric. The soaked flattened rice is folded in gently so the grains stay separate rather than clumping. Turmeric stains everything a warm yellow. Roasted peanuts tossed in at the end provide a crunchy counterpoint to the soft rice, and a generous squeeze of lemon brightens the entire dish. The city of Indore is famous for its poha, where vendors garnish each plate with freshly grated coconut and a handful of sev, a crispy chickpea-flour noodle snack. The dish comes together in under fifteen minutes and sits comfortably in the stomach all morning.
Pork Vindaloo (Goan Vinegar-Marinated Fiery Pork Curry)
Pork vindaloo is a Goan curry shaped by centuries of Portuguese colonial influence on India's western coast. The name descends from the Portuguese carne de vinha d'alhos -- meat marinated in wine and garlic -- though the Goan version swaps wine for palm or cane vinegar and adds a punchy chili paste. Pork shoulder is marinated overnight in a mixture of vinegar, garlic, ginger, and Kashmiri chilies, then braised slowly until the meat yields to a fork. The sauce reduces into a thick, rust-colored gravy where acidity, heat, and garlic merge into a single bold flavor. Vindaloo is one of the few Indian curries where sourness leads rather than supports, and the dish tastes even better the next day after the flavors have had time to settle.
Rajma Chawal (North Indian Kidney Bean Curry with Rice)
Rajma chawal is a weekday comfort meal across northern India, particularly beloved in Delhi and Punjab households. Dried red kidney beans are soaked overnight and pressure-cooked until creamy inside, then simmered in a gravy of slow-cooked onions, crushed tomatoes, and a combination of garam masala, cumin, and coriander powder. As the beans continue to cook in the gravy, their starch thickens the sauce naturally, producing a rich, almost velvety consistency without any added cream. The dish is always served alongside plain steamed basmati rice, which absorbs the spiced gravy and carries its warmth. A squeeze of lemon and a side of sliced raw onion cut through the richness. Rajma reheats exceptionally well, and many cooks insist the second-day version is the better one.
Rogan Josh (Kashmiri Slow-Braised Lamb Curry with Yogurt)
Rogan josh is a Kashmiri lamb curry whose name translates from Persian as 'heat in oil,' describing the way the fat separates and rises to the surface of the finished sauce. Bone-in lamb pieces are slow-braised with yogurt, fennel seeds, dry ginger powder, and Kashmiri red chilies - a variety that delivers vivid crimson color with moderate heat rather than scorching fire. Some traditional recipes use ratanjot, a tree bark that deepens the red hue without altering the flavor. The yogurt tenderizes the meat over the long cooking and lends a subtle tang to the gravy. When done properly, a layer of aromatic oil floats on top of the thick, rust-red sauce. The spice profile leans warm and fragrant rather than sharp, making rogan josh one of the more approachable Kashmiri dishes.
Roti Canai (Malaysian Flaky Ghee Flatbread with Curry Dip)
Roti canai is a flaky, pan-fried flatbread served at mamak stalls across Malaysia from dawn until late at night. The dough is enriched with ghee and stretched by hand until nearly translucent, then folded back onto itself multiple times to create dozens of paper-thin layers. On a well-oiled griddle, the bread puffs and crisps on the outside while the interior stays chewy and layered. Each tear reveals the laminated structure inside. The standard pairing is a bowl of dhal curry for dipping, though sardine curry and chicken curry are equally common. Variations abound: roti telur folds in a beaten egg, roti pisang wraps sliced banana inside, and roti bom is a thicker, butterier version dusted with sugar. The bread is torn by hand, never cut, and the best versions leave a faint sheen of ghee on the fingers.
Saba Misoni (Japanese Miso Mackerel Recipe)
Saba miso-ni is a cornerstone of Japanese home cooking, a dish most cooks can make from memory. Mackerel fillets are first doused with boiling water to remove surface proteins and odor, then placed skin-side up in a shallow pan with a sauce of white or red miso, soy sauce, mirin, sake, and sugar. Thick slices of ginger go in alongside the fish, neutralizing any remaining fishiness and lending a clean, sharp note to the broth. The pan is covered with a drop lid so the simmering liquid bastes the fillets continuously, building a glossy, caramelized miso coating on the surface. The finished fish is so tender it flakes at the touch of chopsticks, and the reduced sauce has concentrated into a thick glaze that clings to each piece. Served over steamed rice, a single fillet and a spoonful of sauce make a complete meal.
Salt and Pepper Shrimp
Salt and pepper shrimp is a Cantonese wok dish where shell-on shrimp are deep-fried twice - once to cook through and once at higher heat to crisp the shells until they shatter on the teeth. The fried shrimp are then tossed in a dry wok with minced garlic, sliced fresh chili, and a heavy dusting of sea salt and ground white pepper. The garlic chars slightly at the edges, releasing a nutty aroma that coats the shrimp. No sauce is involved; the seasoning sticks to the hot shells through residual oil alone. Eating the shrimp whole, shell and all, is the intended method - the shells provide a papery crunch that contrasts with the sweet, snappy meat inside. The dish lands on the table in minutes and disappears just as fast, especially when cold beer is within reach.
Three Cup Chicken (Taiwanese Soy Sesame Oil Rice Wine Braised Chicken)
San bei ji, or Three Cup Chicken, is a Taiwanese braise named for the equal measures of soy sauce, sesame oil, and rice wine that form its sauce. The cooking begins with toasted sesame oil in a clay pot, followed by thin slices of garlic and ginger fried until golden. Bone-in chicken pieces, seared to a light crust, join the pot along with the soy sauce and rice wine. As the liquid reduces over moderate heat, it thickens into a dark, glossy glaze that coats every piece of chicken. The final and defining step is a generous handful of Thai basil leaves stirred in just before serving - the residual heat wilts the leaves and releases a sharp, peppery aroma that lifts the rich sauce. The dish is served directly in the clay pot, still bubbling, and paired with plain steamed rice to soak up the concentrated sauce.
Rich Sea Urchin (Uni) Cream Udon
A luxurious noodle dish combining the sea aroma of fresh uni and a smooth cream sauce.
Shabu Shabu (Japanese Hot Pot with Thin-Sliced Beef in Kombu Broth)
Shabu-shabu is a Japanese hot pot built on simplicity: a pot of simmering kombu dashi, a plate of beef sliced so thin it is nearly translucent, and a selection of vegetables arranged on a separate platter. The name mimics the swishing sound made when a slice of beef is swept back and forth through the broth for just a few seconds until it turns from red to pale pink. Each piece is then dipped in either ponzu, a citrus-soy sauce, or a creamy sesame dipping sauce before eating. Napa cabbage, tofu, enoki mushrooms, shungiku greens, and rice cakes cook alongside the beef, each ingredient releasing its flavor into the broth and building complexity as the meal progresses. By the end, the enriched broth is used for a closing course of udon noodles or rice porridge, ensuring nothing is wasted.
Shan Noodles (Burmese Flat Rice Noodles with Turmeric Meat Sauce)
Shan noodles are the everyday noodle of Myanmar's Shan State, found at nearly every market stall and tea shop in the region. Thin, flat rice noodles are topped with a sauce of minced chicken or pork cooked with turmeric, tomato, and a touch of chili. The dish is finished with a generous pour of fried garlic oil - golden-brown garlic chips sizzling in their own rendered fat - which gives the bowl its signature aroma. Pickled mustard greens add a sour crunch on the side, and toasted chickpea flour is sprinkled over for a nutty, grainy texture. The noodles come in two styles: a dry version tossed with the sauce, and a soup version swimming in a light broth. Both are eaten with a spoon and fork rather than chopsticks, in keeping with Burmese custom.
Hakodate Shio Ramen (Hokkaido Clear Salt-Seasoned Chicken Ramen)
Hakodate shio ramen is the oldest style of ramen in Hokkaido, originating from the port city of Hakodate in the south of the island. The broth is built from chicken and pork bones simmered at a gentle, never rolling, boil so the liquid stays clear and golden rather than turning cloudy. Seasoning comes from salt alone - no miso, no soy sauce - which places the burden of flavor entirely on the quality of the stock. Medium-wavy noodles are the standard choice, their curls catching just enough broth in each bite. Toppings are kept minimal: a slice or two of chashu pork, strips of menma bamboo shoots, and chopped scallion. The appeal of shio ramen lies in its transparency, both visual and gustatory - there is nowhere for imperfections to hide, and every sip delivers a clean, uncluttered umami.
Tokyo-Style Shoyu Ramen (Classic Japanese Soy Sauce Chicken Broth Ramen)
Tokyo-style shoyu ramen is considered the closest descendant of the original ramen that appeared in Japan over a century ago. The broth starts with chicken carcasses simmered until the liquid turns a warm amber, then seasoned with kaeshi - a concentrated blend of soy sauce, mirin, and sugar that has been cooked and rested. A thin film of chicken fat floats on the surface, trapping heat and delivering a gentle richness with each spoonful. The noodles are thin and straight, designed to be slurped quickly before they soften, and their wheat flavor stands distinct against the soy-tinged broth. Classic toppings include narutomaki fish cake with its pink spiral, strips of menma, a halved soft-boiled egg, and a sheet of nori. The bowl is intentionally restrained - no heavy pork fat, no thick miso - letting the clarity of the soy-chicken combination speak for itself.
Shui Zhu Yu (Sichuan Poached Fish in Fiery Chili Oil Broth)
Shui zhu yu - literally 'water-boiled fish' - is one of Sichuan cuisine's most dramatic presentations, despite its modest name. Thin slices of white fish are coated in a light starch slurry and poached in a broth loaded with doubanjiang chili bean paste and Sichuan peppercorns. The fish cooks gently so each slice remains silky and intact. A wide bowl is lined with blanched bean sprouts, celery, and tofu, then the poached fish is laid on top. Dried chilies and whole Sichuan peppercorns are scattered over the surface, and smoking-hot oil is poured over them tableside - the sizzle sends a plume of chili-laced steam into the air. The resulting pool of fiery red oil looks intimidating, but the fish beneath is mild and buttery, creating a contrast between the numbing, tingling broth and the delicate flesh that defines the dish.
Singapore Chili Crab (Singaporean Whole Mud Crab in Sweet Spicy Sauce)
Singapore chili crab is a national dish built around whole mud crabs wok-fried in a thick, glossy sauce that balances sweet, sour, and spicy in every spoonful. The sauce is a mixture of ketchup, sambal, garlic, and sugar, brightened with rice vinegar and thickened at the end with beaten egg, which curdles into soft ribbons throughout the gravy. The crabs are cracked but not fully shelled, so diners must work for each piece of meat - prying open claws, sucking sauce from joints, and using the back of a spoon to scoop gravy-coated flesh from the body. Deep-fried mantou buns served alongside are the essential mop for the remaining sauce; no self-respecting plate leaves any behind. The eating is loud, messy, and communal, with stacks of napkins and finger bowls as standard table settings.
Sinigang na Baboy (Filipino Tamarind Sour Pork Rib Soup)
Sinigang na baboy is a Filipino sour soup that appears on family tables across the Philippines with the comforting regularity of a weekly ritual. Pork ribs are simmered until the meat loosens from the bone, then the broth is sharpened with tamarind - either fresh pods pounded and strained, or a spoonful of tamarind paste for convenience. Tomatoes, onions, and daikon radish go in early and soften into the broth, while eggplant, long green beans, finger chilies, and leafy greens like water spinach are added toward the end so they keep their color and bite. The resulting broth is clear, tart, and savory all at once, with the pork fat adding a subtle richness beneath the acidity. Filipinos ladle the soup generously over steamed rice, and the sourness is said to sharpen the appetite rather than satisfy it, which explains why second helpings are almost mandatory.
Sisig (Filipino Crispy Chopped Pork with Chili and Calamansi)
Sisig is a Filipino bar food built around chopped pork that is boiled first for tenderness, then pan-fried in butter until the edges turn deeply crisp. Diced onion and fresh chilies are tossed in briefly, adding crunch and a sharp bite that cuts through the richness. Calamansi juice-a small citrus native to the Philippines-brings a tart brightness that lifts the entire dish, while a finishing fold of mayonnaise binds everything together in a creamy coating without dulling the flavor. The mixture is traditionally served on a sizzling cast-iron plate so it arrives at the table still popping and hissing. Each forkful delivers a layered experience: the crunch of the fried pork, the cool tang of citrus, and the lingering heat of the chili. Sisig is inseparable from Filipino drinking culture and remains one of the country's most iconic street-to-table dishes.
Siu Mai (Cantonese Open-Top Steamed Pork and Shrimp Dumpling)
Siu mai is a Cantonese dim sum dumpling that wraps a seasoned filling of ground pork and chopped shrimp inside a thin wheat wrapper left open at the top. The filling is mixed vigorously with soy sauce, sesame oil, minced ginger, and cornstarch until it develops a sticky, springy texture that holds together when steamed. Shaped into small cylinders with the tops exposed, each dumpling reveals its filling like a tiny cup. A ten-to-twelve-minute stint in a bamboo steamer turns the wrappers translucent and lets the pork and shrimp meld their flavors-earthy pork fat meeting clean, briny sweetness. The cornstarch traps the juices inside so each bite releases a burst of savory liquid. Siu mai is a cornerstone of the yum cha table, eaten alongside tea and other small plates in an unhurried, communal style of dining.
Som Tam (Thai Green Papaya Salad with Lime Fish Sauce Dressing)
Som tam is a Thai salad made by pounding shredded green papaya with a handful of bold seasonings in a clay mortar. The dressing comes together right in the mortar: bird's eye chilies and palm sugar are crushed first, then lime juice and fish sauce are added to create a sauce that is simultaneously sour, salty, sweet, and spicy. Cherry tomatoes are bruised just enough to release their juices into the mix, and roasted peanuts contribute a nutty crunch that contrasts with the crisp, watery strands of papaya. The pounding is deliberately gentle-too much force turns the papaya limp and loses the texture that defines the dish. Som tam is Thailand's most widely eaten salad, appearing everywhere from pushcart vendors to upscale restaurants, and it is often served alongside sticky rice and grilled chicken as a complete meal.
Soto Ayam (Indonesian Golden Turmeric Chicken Noodle Soup)
Soto ayam is Indonesia's beloved chicken soup, recognizable by its vivid golden broth colored with turmeric. The flavor base is a paste of garlic, turmeric, and galangal, fried until fragrant and then simmered with chicken pieces and lemongrass stalks for at least thirty minutes to build a deeply aromatic stock. The chicken is removed, shredded by hand, and returned to the bowl along with rice noodles, halved boiled eggs, and a handful of fresh bean sprouts. Each component adds its own texture-the silky noodles, the springy sprouts, the tender chicken-while the broth ties everything together with its warm, earthy spice profile. A squeeze of lime at the table brightens the bowl and lifts the heavier notes of galangal and turmeric. Soto ayam appears at breakfast stalls, family dinners, and celebrations across the Indonesian archipelago.
Soto Betawi (Jakarta Creamy Coconut Milk Beef Soup)
Soto Betawi is a Jakarta-born beef soup distinguished by its creamy, coconut-enriched broth and a layered spice profile. The aromatics begin with a paste of onion, garlic, and ginger, bloomed in oil alongside ground coriander and a cinnamon stick to build a warm, complex base. Beef brisket simmers in this fragrant liquid for forty minutes or more until it yields to the touch, its collagen enriching the stock. Coconut milk and fish sauce are stirred in toward the end, transforming the broth into something rich and velvety while rounding off the sharper spice edges. The finished soup is neither thin nor heavy-it sits in a satisfying middle ground, substantial enough to serve as a main course with steamed rice or crusty bread on the side. Soto Betawi is a point of pride for Jakarta's Betawi community and a fixture of the city's street-food landscape.
Steamed Monkfish Liver (Ankimo) with Ponzu
A premium appetizer recipe for Ankimo, often called the foie gras of the sea.
Suan Cai Yu (Sichuan Pickled Mustard Greens Fish Stew)
Suan cai yu is a Sichuan fish stew that draws its defining character from pickled mustard greens-fermented vegetables whose sharp acidity provides the tangy backbone of the dish. The cooking starts with chili oil, garlic, ginger, and dried chilies sizzled together to create a pungent, aromatic base. The rinsed pickled greens go in next, their sour bite mellowing slightly as they simmer in stock for ten minutes, releasing a complex fermented depth into the broth. Thin slices of white fish, lightly dusted with starch to protect their delicate texture, are added at the very end and cooked for only a few minutes so they remain silky and intact. The finished bowl is a study in contrasts: the broth is simultaneously sour from the pickled greens, spicy from the chili oil, and savory from the stock, while the fish offers a clean, mild counterpoint. It is a deeply satisfying dish that showcases Sichuan cuisine's mastery of bold, layered flavors.
Kanto-Style Sukiyaki (Japanese Beef Hot Pot in Sweet Soy Warishita Broth)
Kanto-style sukiyaki is a Japanese hot pot in which thinly sliced beef, vegetables, and tofu simmer together in a pre-made broth called warishita-a mixture of soy sauce, mirin, sugar, and sake. The preparation begins by searing thick-cut leek in beef fat to release its sweetness, then pouring in the warishita and adding the remaining ingredients: napa cabbage, shiitake mushrooms, grilled tofu, and shirataki noodles. Each component absorbs the sweet-salty broth differently-the cabbage wilts and soaks it up, the mushrooms intensify their earthiness, and the tofu becomes a sponge for the surrounding liquid. The signature ritual is dipping each cooked morsel into a bowl of beaten raw egg before eating; the egg forms a silky coat that tempers the concentrated sauce and adds richness. Sukiyaki is a fixture of Japanese winter cooking, prepared at the table over a portable burner so the pot stays bubbling throughout the meal.