Search results for: asian

Here are the search results for your query. Please use our advanced search page for more specific results.

Asian Style Coquelet

Asian Style Coquelet

This delicious coquelet has Asian cuisine written all over it. It’s a twist on the Korean dish “Samgye-tang” where we traded ginseng for the ginger. Other than ginger, use chili, garlic, and white pepper to spice things. Serve with two sauces made with unmistakably sour and delicious soy sauce, sweet honey, and sesame oil and seeds.

Asian Style Coquelet Read More »

Ingredients Needed for Asian Style Coquelet

1 coquelet (1 pound)
2 ounces of ginger, cut into sticks
⅔ cup cooked rice
salt
white pepper
1 teaspoon garlic powder
1 spring onion, chopped
3 garlic cloves
4 cups of water
1 medium onion, minced
1 teaspoon white wine vinegar
1 teaspoon chili, chopped
2 tablespoons of soy sauce
1 tablespoon honey
1 tablespoon sesame oil
1 tablespoon white sesame seeds

How to Make Asian Style Coquelet

  1. Stuff the coquelet with 1 ounce of ginger sticks and cooked rice.
  2. Transfer it to a roomy cooking pot over high heat. Season with salt, white pepper, and garlic powder. Add the spring onion, the remaining ounce of ginger sticks, garlic cloves, and water.
  3. Bring to a boil, then turn the heat to low and cover with the lid. Simmer for 35 minutes. Set aside.
  4. Add the onion, white wine vinegar, chili, soy sauce, and honey to a smaller bowl. Mix them shortly until even. Transfer to a serving bowl and set aside.
  5. Add the sesame oil and sesame seeds to a smaller bowl and season with salt and white pepper. Mix them shortly until even, then transfer to a serving bowl.
  6. Serve the soup with the two sauces.
Asian Pork Dumplings

Asian Pork Dumplings

Asian dumplings, potstickers, jiaozi, gyoza … No matter how you name them, they are a super-duper appetizer. Prepare the stuffing for them from sesame and soy sauce-flavored pork mince mixed with egg, onion, and garlic. The rest is pan-frying and pan-steaming them to finger-licking bites.

Asian Pork Dumplings Read More »

Ingredients Needed for Asian Pork Dumplings

For the dough:

1 cup flour
salt
⅓ cup hot water

For the stuffing:

12 ounces of pork mince
1 medium onion, minced
1 egg
3 garlic cloves, crushed
2 teaspoons soy sauce

How to Make Asian Pork Dumplings

For the dough:
  1. Strain the flour into the dough mixer bowl. Season with salt and add the hot water. Mix until you have a dough.
  2. Form it into a ball, wrap it in plastic and refrigerate for 30 minutes.
For the stuffing:
  1. Add the mince, onion, egg, garlic, soy sauce, and sesame oil to a bowl. Mix until even.
  2. Dust the work surface with flour. Form dough discs 2.5 – 3 inches in diameter using the rolling pin. We’ve got 12 of them.
  3. Top each disc with approximately 1 ounce of ground meat. For each one, fold upwards two opposing sides of the disc. Wrap and pinch them along the opposing edges on top the stuffing, so that they somehow resemble half-moons.
  4. Transfer them to a roomy flour-dusted baking pan, cover it with a kitchen towel and let them rest for 15 minutes.
  5. Heat 2 teaspoons of vegetable oil into a larger skillet over medium heat. Place the dumplings upwards and fry for 2 minutes, or until the base is golden brown.
  6. Add the water into the pan and quickly cover with the lid. Cook for 6 minutes. Transfer on a serving tray.
Asian Hot Chicken Wings

Asian Hot Chicken Wings

Mouth-watering and, literally, finger-licking. That’s how your friends will describe these hot chicken wings. Give them an Asian touch by tossing soy sauce into the saucepan. Also, spike the sauce with minced ginger, chili flakes, and garlic. A hint of sweet and a few crumbled walnuts, and you’re done.

Asian Hot Chicken Wings Read More »

Ingredients Needed for Asian Hot Chicken Wings

1 pound chicken wings
salt
pepper
¼ cup cornstarch
vegetable oil for frying
1 tablespoon grapeseed oil
2 garlic cloves, crushed
1 tablespoon fresh ginger, minced
1 tablespoon Korean red pepper paste
1 teaspoon chili flakes
2 tablespoons of soy sauce
1 tablespoon corn syrup
¼ cup walnut, crumbled

How to Make Asian Hot Chicken Wings

  1. Add the chicken wings to a bowl. Season with salt and pepper, add the cornstarch and mix to coat the chicken wings. Set aside.
  2. Heat some vegetable oil in a deeper pan over high heat. Add the chicken wings and deep-fry them for 2 minutes. Transfer them on a paper towel-lined plate and set aside.
  3. Heat the grapeseed oil in a pan over low heat. Add the garlic and ginger and stir in. Add the red pepper paste, chili flakes, soy sauce, corn syrup, and walnuts. Stir them in, then simmer for 3-4 minutes.
  4. Add the fried chicken wings to the pan. Stir and cook for 10-12 minutes. Remove from heat.
Asian Shrimp and Black Rice Salad

Asian Shrimp and Black Rice Salad

This Asian shrimp and black rice salad is hearty and nourishing, so you can serve it as a main dish for dinner. Black rice is a good source of iron, vitamin E, and antioxidants, so you should include it more often in your diet.

Asian Shrimp and Black Rice Salad Read More »

Ingredients Needed for Asian Shrimp and Black Rice Salad

5 ounces of black rice
salt
2 tablespoons of soy sauce
1 tablespoon sesame oil
1 tablespoon vinegar
½ teaspoon fresh ginger, grated
½ teaspoon garlic powder
4 ounces shrimp
1 spring onion, sliced
½ cup canned pineapple, cubes
10 fresh mint leaves

How to Make Asian Shrimp and Black Rice Salad

  1. Add the black rice in a cooking pot. Pour 1 1/2 cup of water over it. Add salt and bring the water to a boil. Cover with a lid and boil the rice for 25 minutes. When ready, give it a good stir and set aside.
  2. Add soy sauce, sesame oil, vinegar, ginger, garlic powder, and a pinch of salt to a small bowl. Mix the Asian vinaigrette.
  3. Add half of the Asian vinaigrette to a skillet on medium-high heat. Add the shrimp and cook it for 2-3 minutes, flipping to cook on both sides until pink. Coat with the vinaigrette.
  4. Add the spring onion and stir for 1 more minute.
  5. Add the cooked rice, cooked shrimp, fresh mint, the remaining Asian vinaigrette, and pineapple cubes to a bowl. Mix them all. You’ll make 2 servings.
Asian-Spiced Pork Belly

Asian-Spiced Pork Belly

Pork belly fans anyone? Sure, it’s not the most diet-friendly ingredient on the planet, but it’s ok to indulge in it from time to time. Especially when you cook it in a delicious way. We’ve decided to give it an Asian flavor by spicing it up with some soy sauce, hoisin, rice vinegar, and garlic and serve it with a simple side of rice.

Asian-Spiced Pork Belly Read More »

Ingredients Needed for Asian-Spiced Pork Belly

1 tablespoon sesame oil
10 ounces of pork belly
1 teaspoon hoisin sauce
1 tablespoon soy sauce
1 tablespoon rice vinegar
2 garlic cloves, crushed
salt
2 star anise
2 onions, julienne sliced
1 tablespoon tomato sauce
1 teaspoon dried coriander
½ cup water
2 tablespoons of chives, thinly sliced

How to Make Asian-Spiced Pork Belly

  1. Heat the sesame oil in a skillet over medium heat.
  2. Add the pork belly and cook it until browned.
  3. Add the hoisin sauce, soy sauce, rice vinegar, and garlic. Season with salt and star anise.
  4. Give it a good stir. Add the onion, tomato sauce, and coriander. Stir.
  5. Add the sugar, water, and chives.
  6. Cover the pan with a lid and simmer for 10 minutes.
  7. You can serve the dish on a bed of rice. If you want a quick tip on how to cook rice, click here.
Zucchini and Carrot Salad with Asian Dressing

Zucchini and Carrot Salad With Asian Dressing

With low amounts of calories, this zucchini and carrot salad is perfect if you’re going on a diet. Plus, it also has a fresh and exotic flavor. That is thanks to the Asian dressing, made with sriracha, ginger, soy sauce, and honey, thickened with a touch of almond butter.

Zucchini and Carrot Salad With Asian Dressing Read More »

Ingredients Needed for Zucchini and Carrot Salad With Asian Dressing

1 large carrot
1 zucchini
2 tablespoons of almond butter
1 tablespoon sriracha
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 tablespoon ginger, chopped
1 tablespoon soy sauce
1 tablespoon honey
1 tablespoon lime juice
½ red bell pepper
cooked quinoa (optional)
fresh parsley (optional)
1 teaspoon olive oil (optional)

How to Make Zucchini and Carrot Salad With Asian Dressing

  1. Spiralize the zucchini and carrot. Finely slice the red bell pepper.
  2. For the dressing, add the almond butter in a large bowl. Add the sriracha, vinegar, sesame oil, ginger, soy sauce, honey, and lime juice. Mix everything.
  3. Place the spiralized veggies in a large bowl and mix them with the dressing.
  4. Serve topped with quinoa and parsley.
Roasted Chicken Wings with Asian Miso Sauce

Roasted Chicken Wings With Asian Miso Sauce

Roasted chicken wings are delicious and full of flavor on their own, but wait till you try them in this fabulous combo. We’ve glazed them with an Asian marinade, made with miso, teriyaki sauce, rice vinegar, and a touch of fiery sriracha for that special Asian kick. They’re ready in about 1 hour, but we assure you they’re worth the wait.

Roasted Chicken Wings With Asian Miso Sauce Read More »

Ingredients Needed for Roasted Chicken Wings With Asian Miso Sauce

6 chicken wings
salt
pepper
1 teaspoon miso
1 tablespoon teriyaki sauce
1 tablespoon sriracha sauce
1 teaspoon rice vinegar

How to Make Roasted Chicken Wings With Asian Miso Sauce

  1. Preheat the oven to 360 degrees F/180 degrees C.
  2. Lay the chicken wings in a glass baking tray. Slide it into the oven for the next 15 minutes.
  3. Next, add the miso paste in a small bowl. Add the teriyaki sauce, sriracha, rice vinegar. Mix until smooth.
  4. Take the out the chicken and increase the heat to 420 degrees F/210 degrees C.
  5. Coat the chicken wings with the Asian sauce, then slide the tray into the oven and cook the wings for the next 35 minutes.
Asian Glazed Meatballs

Asian Glazed Meatballs

The idea that cooking Chinese food is difficult will probably seem like a myth after you make these Asian glazed meatballs. They’re ready in a mere 30 minutes! And of course, you can’t go wrong if you serve them with a bowl of rice.

Asian Glazed Meatballs Read More »

Ingredients Needed for Asian Glazed Meatballs

2 tablespoons of breadcrumbs
1 tablespoon milk
7 ounces of minced meat
salt
pepper
5 garlic cloves, crushed
2 spring onions s, thinly sliced
¼ cup soy sauce
1 tablespoon olive oil
1 teaspoon sesame oil
0.75 inch - ginger root, peeled and shredded
½ teaspoon chili flakes
¼ cup apricot jam
1 tablespoon hoisin sauce
1 teaspoon sesame seeds

How to Make Asian Glazed Meatballs

  1. Preheat the oven to 500 degrees F/260 degrees C.
  2. Add the breadcrumbs and milk in a small bowl. Mix with a fork.
  3. Add the minced meat in a medium bowl.
  4. Add salt, pepper, half of the garlic, spring onion, soy sauce, and breadcrumb mixture.
  5. Line a baking tray with parchment paper.
  6. Shape small meatballs and place them on the baking tray.
  7. Roast them for 15 minutes.
  8. Meanwhile, heat the olive oil and the sesame oil in a skillet.
  9. Add the remaining garlic, ginger root, chili flakes, apricot jam, and hoisin sauce.
  10. Stir and simmer until the sauce reduces. Set it aside.
  11. Coat the roasted meatballs with this sauce and sprinkle sesame seeds on them.
  12. Serve them with a fresh salad and a bowl of rice.

Asian-Style Chicken and Rice

If you long for an Asian meal, just stir-fry some chicken and vegetables with rice vinegar, sesame oil, fish sauce, and soy sauce. Add the mixture on a bed of rice and top everything with a fried egg.

Asian-Style Chicken and Rice Read More »

Ingredients Needed for Asian-Style Chicken and Rice

1 red onion, julienne sliced
1 red bell pepper, slices
2 ounces of green beans
5 ounces of chicken breast, cooked and sliced
3 tablespoons of vegetable oil
1 tea spoon starch
1 teaspoon rice vinegar
½ teaspoon sesame oil
1 tablespoon fish sauce
½ teaspoon brown sugar
1 ½ tablespoons of soy sauce
1 spring onion, slices
2.5 ounces of cooked rice
1 teaspoon almond flake

How to Make Asian-Style Chicken and Rice

  1. Heat 2 tablespoons of vegetable oil in a skillet and braise the red onion.
  2. Add the red bell pepper, green beans, and chicken slices. Cook them together.
  3. Mix the starch with rice vinegar, sesame oil, fish sauce, and brown sugar in a bowl. Add the soy sauce, stir with a fork, then add this mixture to the skillet.
  4. When the veggies are soft, add the spring onion, mix, then set aside.
  5. Heat the remaining vegetable oil in another skillet and fry the egg. Season it by taste.
  6. Serve the veggie and chicken mixture with cooked rice and an egg on top.

Asian Vegetable Soup

You can always count on Asian cuisine to be full of fresh, simple ingredients, paired with spicy, intense flavors. Try making this warm, cozy soup, with plenty of Asian greens, and a few spices to bring out that nice, exotic flavor. It’s ready in just half an hour, so it’s also a quick meal!

Asian Vegetable Soup Read More »

Ingredients Needed for Asian Vegetable Soup

1 tablespoon vegetable oil
3 garlic cloves, chopped
1 red chili, thinly sliced
0.25 ounce ginger, chopped
2 star anise
2 cups of vegetable stock
2 ounces of chinese cabbage, shredded
2 ounces of choy sum, chopped
1 spring onion, chopped
2 ounces of bok choy, thinly sliced
1 teaspoon salt
1 teaspoon pepper
1 tablespoon soy sauce
1 tablespoon fish sauce

How to Make Asian Vegetable Soup

  1. Heat the vegetable oil in a saucepan over medium heat.
  2. Add the garlic, chili, ginger, and star anise. Pour the vegetable stock and bring it to a boil. Turn down the heat and gently simmer for 20 minutes.
  3. Add the Chinese cabbage, choy sum, spring onion, and bok choy. Season with salt and pepper. Cook everything for around 2 more minutes.
  4. Serve the soup with soy sauce, fish sauce, and a few extra chilies if you feel the need!
Asian-Style Beef with Mushrooms and Veggies

Asian-Style Beef With Mushrooms and Veggies

How about the next time you crave some Chinese you don’t pick up the phone, but you pick up the wok and do it yourself? Make some Asian-style beef with mushrooms and veggies for two, so that you and your significant other can have a homey and special dinner in one? After stir-frying, all you’ll need are some chopsticks and a big appetite.

Asian-Style Beef With Mushrooms and Veggies Read More »

Ingredients Needed for Asian-Style Beef With Mushrooms and Veggies

1 pound beef tenderloin
2 tablespoons of vegetable oil
2 ounces of butter
1 tablespoon brown sugar
6 mushrooms
6 cauliflower florets
¼ teaspoon dried oregano
½ teaspoon sweet paprika powder
6 baby corns, canned
¼ cup soy sauce
¼ leek
fresh coriander
chives, for garnish
salt

How to Make Asian-Style Beef With Mushrooms and Veggies

  1. Cut the beef tenderloin in very thin slices.
  2. Heat the vegetable oil in a wok.
  3. Add the beef slices and start to cook them, stirring often, for about 4-5 minutes, until well browned.
  4. Season with pepper and add the butter, then let it melt.
  5. Sprinkle the brown sugar.
  6. Add the mushrooms and cauliflower florets, dried oregano and sweet paprika powder. Mix and cook them together.
  7. Add the dried tomatoes and canned baby corn, then stir and continue to cook everything together.
  8. Add the soy sauce.
  9. Slice the leek and add it to the wok.
  10. Add the fresh coriander leaves.
  11. Cook until the veggies are soft and the meat is tender.
  12. Before serving, sprinkle chopped chives on top.
  13. Serve as it is, or with a rice side!

Asian-Style Egg Drop Soup With Noodles

Cold, freezing weather goes well with warm recipes, to turn you back from icicle to beautiful human being. Try this traditional Chinese egg drop soup with rice noodles, spring onions, and some soy sauce. Its flavors and nutrients will bring back your smile!

Asian-Style Egg Drop Soup With Noodles Read More »

Ingredients Needed for Asian-Style Egg Drop Soup With Noodles

vegetable oil
10 cherry tomatoes, chopped
½ yellow bell pepper, diced
2 garlic cloves, sliced
¼ lemon, only pulp
1 egg
2 spring onions, thinly sliced
6 ounces of rice noodles, cooked
1 tablespoon soy sauce

How to Make Asian-Style Egg Drop Soup With Noodles

  1. Heat a stainless steel skillet on high heat without using any fat.
  2. Add the chopped cherry tomatoes and stir. Reduce the heat to medium.
  3. Add the yellow bell pepper and the garlic, then mix.
  4. Pour water (about 34 fluid ounces/1000 ml) over the vegetables, mix, and bring the mixture to a boil.
  5. Add the lemon pulp. Simmer until the vegetables are soft.
  6. Whisk the egg and add it to the soup.
  7. Add the spring onion slices (keep some for garnish).
  8. Add the cooked rice noodles and soy sauce.
  9. Mix and simmer for a few more minutes.
  10. Season with salt and pepper and garnish with spring onion.
Scroll to Top