Asian recipes

Ingredients: ½ pound well-fermented napa cabbage kimchi, chopped into small pieces, plus 2 tablespoons of the brine 3 scallions, chopped ½ teaspoon sugar ½ cup all-purpose flour ½ cup water 4 tablespoons vegetable oil   Directions: Combine the kimchi, kimchi brine, scallions, sugar, flour, and water in a medium bowl and mix well with a […]

Ingredients: 1 middle size cabbage ,hand shredded and remove the tough parts 2 garlic cloves sliced 1 inch root ginger ,minced 3 to 6 dried chili pepper depending how spicy you want it to be 1 tbsp. light soy sauce ½ tbsp. black vinegar ½ tsp. salt or as needed 2 tbsp. vegetable cooking oil

Ingredients (serves 4): 120 g beef, filet mignon (or pork shoulder), cut into 0,5 cm wide and 6 cm long strips 2 large dried shiitake mushrooms, soaked in warm water for 2 to 3 hours, cut into thin strips 2 garlic cloves, minced 1 tablespoon plus 2 teaspoons sugar 2 tablespoons plus 1 teaspoon soy

Ingredients (4 as a part of a multicourse meal): 600 gr. Yard-long (snake) beans, cut into 5cm long 100 gr. of minced Pork (chicken/beef), marinated with 2/3 tsp. soy sauce + 2/3 tsp. Shaoxing rice wine + 2/3 tsp. sesame oil 1 tbsp. of minced Garlic 1 tbsp. of minced Ginger 2 tbsp. of chopped

Ingredients (2 People as a main dish with rice or 4 as a part of a multicourse meal): 100 gr. or 2 bundles of Glass Noodles 100 gr. of minced Pork (chicken/beef) 1 tbsp. of minced Garlic 1 tbsp. of minced Ginger 1 tbsp. of Doubanjiang (spicy fermented soya bean paste) 2 tbsp. of chopped

Ingredients: 350g bamboo shoots100g pork mincedGreen onionStarch50ml vegetable oil1/2 teaspoon salt3 cloves garlic1 tablespoon cooking wine1 tablespoon oyster sauce Instructions: Add the cooking wine to the pork, mix with salt and starch, and marinate for half an hour. Wash and shred the bamboo shoots. Slice the garlic and chop the green onion. Heat a wok

Ingredients: 170g Corn 125g Chicken 3 cups Chicken broth 4 tbsp. Rice wine 1tsp. salt 1 tbsp. Corn starch 1 Egg white Spring onions Ginger ½ tsp. sesame oil ½ tsp. soy sauce   Preparation: Place the drained corn in the mixing bowl. 10 sec/speed10. Reserve in a bowl. Place chicken in the mixing bowl.

Ingredients (4 to 6 persons): 200g medium-sized shrimps, shelled, (or chicken) marinated with:2 garlic cloves1 tsp fish sauceGrounded black pepper 50g tamarind paste, mixed with 1 ½ cup boiling water (tamarind juice)2 shallots, thinly sliced3 stalks fresh lemon grass, only white part50 g carrot, thinly sliced, cut into sticks1 large ripe tomato, cut into wedges1

50% Sugar + 50% Water (for cocktails)

Tamarind paste 50g + Water 1½ cup Put both ingredients in a small pot and cook at medium low heat for 10 minutes. Put it in a jar and keep in refrigerator.

Ingredients (for 2): 2 tbsp. Fish sauce¼ tsp Palm Sugar 2 tsp Tamarind juice 2 tsp Lime juice  Rice Powder/Chili Powder/Coriander leaves

Ingredients (for 2): 140 g  Rice noodles 140g (dried noodles)4 Prawns (60g)¼ cup Tofu/Bacon, cut in small pieces (30g) (or chicken)1 tsp. Garlic, minced2 tbsp. Shallots2 Eggs1 cup Bean sprouts (70g)½ cup Chives (80g)3 tbsp. Vegetable oil3 tbsp. Vegetable oil Ingredients for Sauce: 4 tbsp. Fish sauce (60 ml)3 tbsp. Palm Sugar (45 ml) or

  Ingrédients: 300 à 400 g de crevettes cuites 400 ml de lait de coco 2 tomates (sans la peau) coupées en morceaux 1 oignon émincé 1 c. à café de gingembre moulu 2 gousses d’ail 1 piment rouge séché 1 c. à café de piment en poudre 1 c. à café de curcuma en

  Ingredients (4 Pers): 3 packages yakisoba noodles or boiled Chinese egg noodles 1 carrot 1/4 of a small cabbage 1/4 pound thinly sliced pork 1/3 cup yakisoba sauce / Worcestershire sauce or seasoning packages which come with yakisoba noodles Beni-shoga (red pickled ginger) Ao-nori (dried green seaweed) Vegetable oil for frying Preparation: Cut the

  Ingredients (for 2): 100 to 200g roast beef or sealed beef fillet. 6 cherry tomatoes, cut in quarter 1/2 cucumber, sliced 1/2 red onion (or 2 to 3 Shallot) 1/2 cup celery Leaves mint leaves Dressing ingredients 3 tablespoons fish sauce 3 tablespoons lime (or lemon) Juice 1 tablespoon sugar Depending on your taste

  Ingredients (4 pers.): 400g chicken breast (2 pieces) 3 lemon grass, white parts 6 slices galangal 8 kaffir lime leaves 4 coriander roots, lightly crushed 2 L water Soup Sauce 3 tablespoons fish sauce 4 tablespoons tamarind juice (lime juice as substitute) 1 tablespoon sugar 2 cups Thai sweet basil leaves 2 small chilies

  Ingredients (for 4): 400g Minced Chicken breast (or pork) 3 to 5 Small chili, finely chopped (depending on taste) 4 cloves Garlic, finely chopped 1/2 tsp. white pepper 1/2 medium size Onion, cut in small cubes 1 medium  size Green/red/yellow pepper (large fresh red chili), cut in small cubes, optional 1/4 cup (60ml) Chicken

  Ingredients: (4 pers. as a part of a multicourse meal) Filling: 150g ground pork +150g Prawn, roughly minced (Sichuan only Pork) 1 tsp. grated ginger 1 egg, beaten 1 tsp. Shaoxing wine 1 tsp. light soy sauce 1/2 tsp. sesame oil 1/4 tsp. salt 1/4 tsp. grounded white pepper 3 tbsp. finely sliced spring

  Ingredients: (4 pers. as a part of a multicourse meal) 100g ground pork 2 tsp Shaoxing wine or sherry 1 tsp corn starch a pinch of salt 1L water 5g wood ear mushroom 5g dried shiitake mushroom, soaked and cut into thin strips 60g each carrot cut into thin matchstick strips 60g bamboo shoots

  Ingredients: (4 pers. as a part of a multicourse meal): 500g Chicken legs, cut into small pieces with/without bones Marinade: 1 tablespoon soy sauce 1/2 tablespoon Shaoxing wine 1 teaspoon salt 1 teaspoon grated ginger + liquid 1 tablespoon potato starch coat the chicken before flying 2 cloves of garlic, thinly sliced 10-30g or

Ingredients: 500 g chicken thighs (bite size pieces) 2 tablespoons soy sauce 2 tablespoons sake 1 teaspoon grated ginger 1 teaspoon grated garlic Pinch Salt and pepper Potato starch (or flour), for coating Vegetable oil, for deep-frying 1 lemon (optional) Preparation: In a bowl, combine chicken, salt, pepper, soy sauce, sake, ginger, garlic, and massage

  Ingredients (2 persons): 120g green papaya, unripe 50g cherry tomato, cut 4 wedges 25g snake or long beans, cut into 2.5 cm 1 tablespoon dried shrimp 25g roasted peanuts 1-2 cloves garlic 1-2 (depends) small red chilies 1 1/2 tablespoons palm sugar 1 tablespoon fish sauce 1 1/2 tablespoons lime juice Instructions: Peel the

  Ingredients (for 2): 1 (large one) or 2 (small one) Mango 200g (1 cup) Sticky rice (Glutinous rice) (1/2 cup of white + 1/2 cup of black) 2/3 cup Coconut milk 1 table spoon Palm sugar 1/2 teaspoon Salt (or 1/4) 1/2 teaspoon Roasted sesame, optional Instructions: Peel the mango skin and slice along

Ingredients: 3/4 cup coconut milk 1/2 to 1 tablespoon Thai red curry paste 4 tablespoons crushed peanut (or peanut butter) 1tablespoon palm sugar 1 1/2 teaspoons salt 1 tablespoon cooking oil Instructions: Combine oil, stir the curry paste until fragrant and then add a half of the coconut milk (3/8 cup) and place over medium

  Ingredients (for 4): 1kg Chicken Fillet or Breast, skinless Marinade | Thermomix (for double portion): 4 Garlic cloves, chopped 3 Coriander roots, chopped 1 teaspoon White Pepper 2 Shallots, chopped (or red onion) 1.5cm Ginger, chopped 1 tablespoon Palm Sugar 3/4 teaspoons Salt 1/2 tablespoon Ground Cumin (Cumin Seeds slightly roasted) 1/2 tablespoon Ground

  Ingredients (4 person): Okonomiyaki Batter: 200g All Purpose Flour (50g/person) 250cc Water (62.5cc/person) 1 tbsp. Japanese Soup Stock (Dashi) 200g Chinese Yam (50g/person) Little Salt Others 500g Chopped Cabbage 1 Egg Little Red pickled Ginger Topping 200g Thin Sliced Pork Mayo Okonomiyaki Sauce (sweetened Worcester Sauce) Dried Bonito Flake Seaweed powder Preparation: Peel Chinese

Ingredients (4 persons): Daikon (large white radish) Mizuna 2 tbsp. roasted white sesame seeds 2 tbsp. boiled and dried baby sardines Dressing: 4 tbsp. Sesame oil 1 tbsp. Soy Sauce 1/2 tsp Salt Juice of 1/2 Lemon Preparation: Cut Mizuna in 4-5cm pieces. Cut Daikon into thin sticks, same size as the Mizuna. Put cut

  Ingredients: 3 rice cooker cups uncooked Japanese short grain rice (3 rice cooker cups = 540 ml) Water 2 inch kombu (dried kelp) (2″ =5 cm) (or ½ tsp Konbucha) (optional – but it will give nice aroma!) Homemade Sushi Vinegar: ⅓ cup rice vinegar (⅓ cup = 80 ml) 3 Tbsp. sugar 1½

For approx. 50 – 60 pcs. For the dough: 1 kg wheat flower 1 – 2 cups water Mix the flour with the water and work until getting nicely even dough Make 2 cm thick dough strings and put aside. For the filling: 500 g (lean) meat 1 TSP grated ginger 1/2 tsp salt 2

Ingredients for 23cm cake pan: Kinshi-Tamago egg crepes 3-4 eggs a little bit Salt Sushi Rice 5 cups rice (1cup=180g) 7 table spoons of vinegar 7 table spoons of sugar 2 tee spoon of salt Filling Canned tuna steak in water (240g) 6 table spoons of soy sauce 3 table spoons of sake 1 table

Ingredients: 1 block medium firm tofu 4 Tbsp. potato starch oil Soba tsuyu 100cc Water 300cc (if not using soba tsuyu, 1cup dashi, 2 Tsp soy sauce and 2Tsp mirin) For toppings: Daikon radish Green onion Ginger Bonito (katsuobushi) Preparation: Wrap the tofu with 2-3 layers of paper towels and place another plate on top.

Ingredients (2 pers.): For Baked Katsu: 1 cup panko (Japanese breadcrumbs) 1 Tbsp. neutral flavor oil (vegetable, canola, etc.) 2 pieces ½”-thick lean boneless pork loin chops (2 pieces = ½ lb. or 226 g, thickness: 1.2 cm or ½” ) 1 tsp salt Freshly ground black pepper 1-2 Tbsp. all-purpose flour 1 large egg

  Ingredients: 1 pound top sirloin steak, thinly sliced ¼ cup low-sodium soy sauce 2 teaspoons cornstarch 1 tablespoon dark brown sugar 2 tablespoons fresh ginger, minced 1 tablespoon oil 1 large head broccoli, cut into 1-inch florets ½ cup water 3 cloves garlic, minced ¼ teaspoon red pepper flakes (optional) 1 teaspoon toasted sesame

  Ingredients (for 2): ½ large pomelo, peeled and separated into segments 4 large or 8 small prawns, shrimps, peeled and deveined ¼ cup desiccated coconut flakes (unsweetened) ¼ cup coconut milk (optional) 120ml ¼ cup roasted peanuts, roughly chopped, 2 tbsp. cup shallots (or onion), finely sliced 1 tbsp. garlic, minced 1 handful mint

  Ingredients (for 2): 200g chicken breast (or fillet), sliced 2 tbsp. Thai green curry paste (less spicy 1 1/2 tablespoons) 1 to 2 tbsp. Coriander leaves paste (optional) 1/2 cup Coconut milk 1 cup Coconut milk (or 1/2 cup and 1/2 cup water) 2 tbsp. Vegetable oil ½ cup Eggplants/Zucchini 4 leaves Kaffir lime

Ingredients: (2 persons as a main dish with rice or 4 as a part of a multicourse) 3 long purple eggplants (Chinese eggplants) – 400g, cut into 7-8 cm long pieces 100-150g minced pork (or beef) 20g chopped spring onions or leek 1 clove garlic, minced ½ to 1 tablespoon Doubanjiang (chili paste) 1 to

  Ingredients: (2 pers. as a main dish with rice or 4 as a part of a multicourse meal) 2 packs of tofu, cut in large cubes 100-150g minced pork (or beef) 1 leek, chopped (white) 2 to 3 clove garlic, minced a small piece of ginger 1 tablespoon Doubanjiang Chili Paste (Pixian doubanjiang if

  Ingredients: (2 pers. as a main dish with rice or 4 pers. as part of a multicourse meal) 250g chicken breast 1/4 salt 1 tsp Chinese rice wine or sherry 1 tbsp. cornstarch 2 tbsp. vegetable oil 1/4 tsp or more Sichuan peppercorn, crushed 1 clove Garlic 1 inch (2.5 cm) fresh ginger 5

Ingredients: for the salad: 1/2 daikon radish sesame seeds suggested toppings: cherry tomatoes rocket cucumber katsuobushi dried bonito flakes nori seaweed for the dressing 2 tbsp. soy sauce 1 tbsp. rice vinegar 1 tbsp. sesame oil 1/2-1 tsp. sugar Preparation: Put all of the dressing ingredients in a bowl and stir well. Set aside. Peel

Ingredients (4-6 servings): 2 pork chops (this is what I used but you can use 200g of any pork cut, like pork belly or pork ribs), cut into 1 inch chunks or slices 2 tbsp. soy sauce 2 tbsp. mirin 5 cups dashi stock (follow dashi powder packet instructions) 1 brown onion, finely sliced 1

Ingredients (4 servings): 1 Tbsp. canola oil 1/2 lb. ground beef 1 clove garlic, minced 1 green onion, chopped with light and dark green parts separated 1/2 large daikon, cut into quarters lengthwise, then into 1.5 inch pieces 4 Tbsp. sake 1 Tbsp. sugar 4 Tbsp. shoyu pinch ground white pepper 1 Tbsp. katakuriko (potato

Ingredients: 1 pound boneless skinless chicken breast, cut into 1-inch pieces 2 garlic cloves, finely chopped 2 teaspoons finely chopped ginger 1 cup chicken broth 3 tablespoons soy sauce 2 teaspoons sugar 2 cups broccoli flowerets 2 teaspoons cornstarch Preparation: Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken, garlic and

  Ingredients (4 servings): 1 kg cubed (Kabocha or other variety) winter squash 1 tbsp. olive or coconut oil 1 medium onion, finely diced 2 cloves of garlic, minced 1,5 to 2 tbsp. Thai red curry paste, more or less as desired 1 cup coconut milk 2 cups vegetable or chicken stock 1 tbsp. fish

  Ingredients (4 servings): 2 cups dry brown lentils 4-5 cups peeled, cubed kabocha or Japanese red squash (half of one large squash) 1 large yellow onion, roughly chopped 1 tbsp. butter 1 ½ cups vegetable broth 1½ tbsp. red curry paste 2 tsp curry powder ½ tsp turmeric 1 tsp salt ½ tsp cayenne

  Ingredients (4 servings): 4 cups steamed Japanese rice 500g thinly sliced beef 1 onion 1 1/3 cup dashi soup 5 tbsps. soy sauce 3 tbsps. mirin 2 tbsps. sugar 1 tsp sake ·*benishoga (red ginger) for topping Preparation: Cook Japanese rice. Slice onion thinly. Cut beef into bite-sized pieces. Put dashi, soy sauce, sugar,

Ingredients (6 servings): For chicken & marinade: 1 kg boneless, skinless chicken breast cut in cubes 2 tbsp. lemon juice 2 cloves garlic, minced 1 tbsp. garam masala 1 tsp salt For sauce: ¼ cup vegetable oil 2 ½ cups chopped onion (about 2 medium-large) 2 tbsp. coarsely chopped garlic 2 tbsp. garam masala 2

Ingredients (4 Servings): 4 salmon steaks 3 tbsp. soy sauce 3 tbsp. sake 3 tbsp. mirin 1,5 tbsp. powdered sugar pepper Preparation: Mix the soy sauce, the mirin and 1 tbsp. of sugar in a saucepan, bring to a boil. Remove from heat, stir and let cool down. Place the salmon steaks in a baking

  Ingredients: 1 package spring rolls wrapper (100 pieces) 200 g dry mushrooms 300g carrots 600 g cabbage 500 g spring onions 50 g coriander 500g glass noodles 8 tbsp. soy sauce 4 tbsp. oyster sauce 2 heaping tsp sugar Oil to fry Hot Thai chili sauce Preparation: Soak glass noodles in water for ½

  Ingredients: Baby corn Peppers Beans Pineapple Shrimps oil 50 g vinegar 50 g brown sugar 100 g Ketchup Preparation: Prepare the sauce: Mix Vinegar, brown sugar and ketchup. Mix all ingredients and fry them in the oil. Add the sauce.

  Ingredients: 2 chicken breasts cut in small cubes 6 medium potatoes 100g yellow curry 1 can coconut milk ½ cup water 3 tbsp. oil 2 pinch salt 2 tsp sugar Preparation: Peel the potatoes, cut them in quarters and cook them in water. In a pan, fry the yellow curry paste in the oil.