A huge variety of Asian herbs and spices, Asian curry pastes and condiments are integral parts of dishes across Asia. Unlike bland Western dining, there is no salt or pepper in sight, and certainly no tomato ketchup! Instead, dishes are intensely flavourful and often accompanied by Asian sauce recipes specific to each dish... The innate complexity of Asian cooking is at first bewildering... we have a big A to Z list of Asian recipe ingredients to help you, along with Asian recipe ingredient substitutions.
Techniques encompass some of those used in the West, plus a number of Asian regional styles. Frying is either shallow, deep or stir-fry depending on the dish and ingredients, see How to cook with a Wok. Steaming is a traditional Chinese cooking method that has spread across countries with Chinese populations, and been adopted by other cultures. Roasting is common, as evidenced in Chinese food recipes. For an overview, read… » How to cook Asian food...
Here’s your chance to experience the authentic flavours of Rajasthani spices, infused in juicy mutton pieces, and the recipe is sure to impress and delight your dinner guests! Ingredients 150 mils of cooking oil 600 grams mutton sliced into chunks 200 grams onions 50 grams whole garam masala 80 grams ginger-garlic paste 25 grams red […]
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Malaysian Oyster Omelette is a dish that is also popular in Taiwan, Hong Kong, Malaysia, Singapore, Philippines, Thailand for its savory taste. Variations of the dish can also be found in southern regions of China (Chaozhou, Fujian, Guangdong) although the taste and appearance can vary significantly from the original version. The oyster omelette is a Taiwan night market favorite. […]
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Shoyu Ramen is special because of its complex pork-and-chicken-based broth that gets extra depth of flavor from kombu (seaweed) and shoyu (Japanese soy sauce). Ramen is a Japanese soup dish consisting of Chinese-style wheat noodles served in a meat or fish-based broth. It is often flavored with soy sauce or miso, and uses toppings such as sliced pork, dried seaweed, menma, and green onions. Nearly […]
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Ayam goreng is the name applied to various Indonesian and Malaysian dishes of chicken deep-fried in coconut oil. Ayam goreng literally means “fried chicken” in Indonesian and Malay. This South-east Asian version of fried chicken has no batter coating, and is richer in spices. Marination & Spices Nasi bungkus Padang with Padang style ayam goreng.The spice mixtures vary across regions, but primarily consist of a combination of; ground shallot, garlic, Indian bay leaves, turmeric, lemongrass, tamarind juice, candlenut, galangal, salt […]
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Pork Sinigang or Sinigang na Baboy is a sour soup that is part of the cuisine of the Philippines. The soup dish uses pork as the main ingredient, although beef, shrimp, fish and chicken can be used. (if chicken is used, the recipe is known as sinampalukang manok). Bony portion of pork known as “buto-buto” […]
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Pork Menudo is another Filipino “stew” style recipe that incorporates pork meat and liver cubes with potatoes, carrots and tomato sauce. You can also substitute the pork with chicken, and eliminate the liver… and perhaps even add in some chickpeas (garbansos) with your mixed vegetables. Ingredients: 2 lb. pork belly, cut into cubes 1/2 […]
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If you are looking for a healthy beef recipe, this Mandarin Beef recipe is a classic “slow cooker” beef dish that also tastes great! Slow cooking recipes are both easy to make and still enable you to get your essential vitamins and minerals from red meat without going overboard it on calories or fat. Mandarin […]
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This is popular offering is a national dish of the Philippines. Before serving, it might pay to mention that peppercorns in the sauce, not everyone handles those well. The strong vinegar flavor in the sauce/gravy is counterbalanced by the pepper, soy sauce and garlic. Adobo has many regional variations and Chicken & Pork Adobo is […]
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