Search results for: asian

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

Grilled Pork Neck with Peas and Carrots

Grilled Pork Neck With Peas and Carrots

The big secret to adding extra-flavor to your grilled meat is to marinate it. This is exactly what we did with this pork neck. Feel free to browse the ingredient list and see what we marinated the steaks in. If you feel like there is an Asian touch to it, then you’re right.

Grilled Pork Neck With Peas and Carrots Read More »

Ingredients Needed for Grilled Pork Neck With Peas and Carrots

1 tablespoon water
1 teaspoon Worcestershire sauce
1 teaspoon lime juice
1 teaspoon soy sauce
30 ml Bourbon
½ jalapeno, finely sliced
1 teaspoon dried oregano
1 teaspoon coffee powder
1 teaspoon fajita seasoning mix
1½ pound pork neck, cut into steaks
1 tablespoon vegetable oil
salt
3 lemon slices
10 ounces of frozen carrots
14 ounces of frozen peas
1 tablespoon olive oil

How to Make Grilled Pork Neck With Peas and Carrots

  1. Add the water, Worcestershire sauce, lime juice, soy sauce, the Bourbon, jalapeno, oregano, coffee powder, and fajita seasoning to a bowl.  Mix until even.
  2. Add the pork neck to the bowl and mix to coat it with the marinade, using your hands.
  3. Cover the bowl with aluminum foil and marinate for 30 minutes.
  4. Heat the oil in a grill pan over medium-high heat, sprinkle some salt, and add the pork neck steaks.
  5. Grill for 8 minutes.
  6. Fill a medium pot halfway with water, salt it, and heat it.
  7. Add the lemon slices, carrots, peas, and olive oil. Boil for 5 minutes.
  8. Fill a larger bowl with cold water, then transfer the boiled veggies into it in order to blanch them.
  9. Serve the grilled steaks over vegetables and garnish them as you see fit.
What Makes Turkish Food Taste so Good?

Cuisines

Are you looking for a specific cuisine? Some of our recipes are inspired from certain parts of the world. Choose your favorite cuisine and start cooking! Any suggestions will be extremely appreciated, so please drop us a line in the comments below. American Cuisine [see all recipes] Arabic Cuisine [see all recipes] Asian Cuisine [see

Cuisines Read More »

Philippine Adobo

Philippine Adobo

Say “Hello!” to the chicken adobo, inspired to us by the Filipino cuisine. You can choose to marinate the chicken meat for an hour or for the whole night; it depends on how fast you want the adobo on your plate. You can also choose not to marinate it at all, but some flavor will be lost in this case. It’s up to you! And what better side dish for this piece of Asian cuisine, than cooked rice?

Philippine Adobo Read More »

Ingredients Needed for Philippine Adobo

2 pounds of chicken legs, pieces
1 tablespoon soy sauce
5 garlic cloves, minced
salt
vegetable oil
1½ tablespoons sugar
½ cup of water
2 tablespoons vinegar
bay leaves
black peppercorns

How to Make Philippine Adobo

  1. Add the chicken legs to a bowl. Drizzle with the soy sauce, add the minced garlic, and season with salt.
  2. Mix to cover them entirely using your hands. Let it marinate for 1 hour at least.
  3. Heat 3-4 tablespoons of vegetable oil in a saucepan over medium-high heat, then add the chicken legs.
  4. Fry for 4 minutes.
  5. Sprinkle with the sugar, add the water and vinegar and throw in a few bay leaves. Also season with peppercorns (one tablespoon, or so).
  6. Cover with the lid and cook for 30-45 minutes. You can also add more water if needed.
  7. Serve over rice, garnished with chili pepper and fresh parsley.
Ground Beef Noodle Stir-Fry

Ground Beef Noodle Stir-Fry

Here’s an idea on how to upgrade your next noodle stir-fry and give it an Asian touch: use rice noodles and combine them with ground beef and apple. Generously flavor everything with turmeric, lime, coriander, oregano, and onion. Serve warm.

Ground Beef Noodle Stir-Fry Read More »

Ingredients Needed for Ground Beef Noodle Stir-Fry

2 teaspoons olive oil
1 red onion, chopped
1 teaspoon brown sugar
1 teaspoon dried coriander
1 teaspoon dried oregano
1 pound ground beef
1 tablespoon tomato paste
½ apple, julienned
1 tablespoon dill, finely chopped
lime zest
8 ounces cooked noodles
1 teaspoon turmeric
1 tablespoon fresh coriander

How to Make Ground Beef Noodle Stir-Fry

  1. Heat the oil in a pan over low-medium heat and add the onion.
  2. Cook and stir until tender.
  3. Stir in the brown sugar, dried coriander, and oregano.
  4. Add the ground beef and turn the heat to medium-high.
  5. Break the ground meat into smaller pieces, then cook for 15 minutes, while occasionally stirring.
  6. Stir in the tomato paste and apple.
  7. Season with salt, pepper, dill, and lime zest.
  8. Add the cooked noodles and turmeric. Cook and stir for 1-2 minutes.
  9. Season with fresh coriander, stir and remove from heat.
Korean Fried Octopus

Korean Fried Octopus

When one thinks about Asian cuisine, condiments, spices, and aromas come to mind. The same is true of Korean cuisine. Take these fried octopus tentacles, for instance. You’re going to flavor them (and the salad) with soy sauce, ginger, star anise, mango sauce, hoisin sauce, and a lot of other flavoring goodies.

Korean Fried Octopus Read More »

Ingredients Needed for Korean Fried Octopus

water
salt
2 teaspoons soy sauce
2 teaspoons ginger, grated
1 teaspoon Chinese 5-spice mix
1 teaspoon peppercorns
1 teaspoon dried coriander
2 star anise
2 pounds octopus
1 tablespoon olive oil
3 garlic cloves, crushed
1 teaspoon lemongrass, minced
2 tablespoons lemon juice
1 tablespoon honey
2 teaspoons mango sauce
1 teaspoon hoisin sauce
1 teaspoon rice vinegar
4 slices of lime
1 carrot, julienned
4 leaves lettuce, chopped
2 spring onions, julienned
1 chili pepper, sliced
sesame seeds (for seasoning)

How to Make Korean Fried Octopus

  1. Fill a pot with up to 1 liter of water, salt it and add 1 teaspoon of soy sauce, 1 teaspoon of grated ginger, the Chinese spice mix, peppercorns, coriander, and star anise. Stir in.
  2. Boil for 5 minutes.
  3. Add the octopus tentacles, cover with the lid and boil for 10 more minutes.
  4. Transfer the boiled tentacles on a plate on paper towels.
  5. Add the olive oil, garlic, and the remaining ginger to a smaller pot over low-medium heat. Stir. Add the lemongrass.
  6. Add the lemon juice, honey, mango sauce, hoisin sauce, and rice vinegar. Cook and stir for 1-2 minutes.
  7. Add the remaining soy sauce and 2-3 tablespoons of water if necessary. Stir and simmer for the next 10 minutes.
  8.  Use some of this sauce to coat the boiled tentacles.
  9. Heat 2 teaspoons of vegetable oil in a grill pan over medium-high heat, then add the sauce-coated tentacles.
  10. Grill for 4 minutes on both sides.
  11. Add the lime slices, cook for a few more seconds, and remove from heat.
  12. Add the carrot, lettuce, spring onions, and chili pepper to a medium bowl. Pour the dressing on top of them, add a dash or two of sesame seeds and mix.
  13. Serve the salad with grilled tentacles.
Pork Meatballs with Tomato Sauce

Pork Meatballs With Tomato Sauce

If you’re guessing these meatballs have a certain Asian touch, then you’re right. You’ll be using upgraded pork mince, one mixed with carrot, celery, bell pepper, and panko breadcrumbs. You’ll be serving these meatballs covered in a creamy mildly sweet tomato sauce. And what better side-dish for these guys than rice?

Pork Meatballs With Tomato Sauce Read More »

Ingredients Needed for Pork Meatballs With Tomato Sauce

1 onion, quartered
1 carrot, thickly sliced
1 celery stalk, thickly sliced
1 yellow bell pepper, cubed
1 pound pork mince
1 egg
½ teaspoon pepper
3 ounces panko
8 ounces canned tomatoes
3 garlic cloves, crushed
salt
pepper
2 tablespoons water
1 tablespoon sugar
basil leaves

How to Make Pork Meatballs With Tomato Sauce

  1. Add the onion, carrot, celery stalk, and bell pepper to a blender. Mash them.
  2. Add the pork mince, egg, and pepper. Mix until even using a spatula.
  3. Add the panko and mix.
  4. Start shaping meatballs from this mixture. We’ve ended up with 20 of them but your number may vary.
  5. Line a baking dish with parchment paper and transfer the meatballs on it.
  6. Bake for 30 minutes at 360ºF/180ºC.
  7. Add the canned tomatoes and garlic to a pot over low heat. Season with salt and pepper and add the water.
  8. Cook and stir until it starts to simmer, then add the sugar.
  9. Cook and stir for 2-3 more minutes, while seasoning with fresh basil.
  10. Serve the meatballs topped with this tomato sauce. You can serve them over rice.
Chicken Rice Stir-Fry

Chicken Rice Stir-Fry

Who would have thought that Asian cuisine would be so simple? In just 30 minutes you can have this delicious stir-fry on your plate. Just see to it and have all the ingredients ready.

Chicken Rice Stir-Fry Read More »

Ingredients Needed for Chicken Rice Stir-Fry

1 tablespoon sesame oil
1 onion, minced
4 garlic cloves, thinly sliced
1 carrot, diced
7 ounces peas
10 ounces cooked chicken breast, diced
2 whisked eggs
10 ounces cooked rice
2 tablespoons soy sauce

How to Make Chicken Rice Stir-Fry

  1. Heat the sesame oil in a pan over low heat, then add the onion and garlic.
  2. Cook and stir until tender.
  3. Add the peas and carrot. Stir them in for 1 minute.
  4. Add the chicken breast. Cook and stir for 1 more minute.
  5. Make room in the pan for the whisked eggs and add them.
  6. Cook and stir until they are firmly set, then gradually mix them with the chicken mixture and cook them together for 2-3 minutes.
  7. Add the cooked rice and stir it in.
  8. Cook for a few more minutes and add the soy sauce in the process.
Pan-Fried Pork Belly with Couscous

Pan-Fried Pork Belly With Couscous

If this recipe makes you think of Asian cuisine, then you are right. It’s the Asian cuisine that primarily inspired us here, but we also added an Arabic touch to it by using couscous. So, think of this flavored pan-fried pork belly as belonging to the world.

Pan-Fried Pork Belly With Couscous Read More »

Ingredients Needed for Pan-Fried Pork Belly With Couscous

10 ounces pork belly, chopped
1 tablespoon sweet chili sauce
1 teaspoon fish sauce
1 teaspoon oregano
1 teaspoon of five-spice powder
1 teaspoon soy sauce
1.5 tablespoon olive oil
1 tablespoon parsley, chopped
1 cup couscous
salt
hot water
more parsley (for seasoning)
black sesame (for seasoning)

How to Make Pan-Fried Pork Belly With Couscous

  1. Add the pork belly to a bowl. Season with sweet chili sauce, fish sauce, oregano, five-spice powder, and soy sauce.
  2. Mix to coat the meat.
  3. Mix in 1/2 tablespoon of olive oil.
  4. Heat 1/2 tablespoon of olive oil in a pan over high heat and add the flavored pork belly.
  5. Cook and stir until it browns, then add the parsley and stir it in. Set aside.
  6. Add the couscous to a bowl and season with salt. Add the remaining 1/2 tablespoon of olive oil and cover with hot water.
  7. Stir in, cover the bowl and let the couscous soak for 10 minutes.
  8. Mix the couscous with the meat, season with chopped parsley and black sesame and serve garnished with lime wedges.
Pan-Fried Pork Belly with Soy Honey Glaze

Pan-Fried Pork Belly With Soy Honey Glaze

Did you know that you can upgrade the already super-tasty pan-fried pork belly? You can do it the Asian way, by spicing them and shortly marinating them in soy sauce, honey, and brown sugar. Serve them with sweetened carrots and sour pickles. Now, is this salty sweetness or, sweet saltiness?

Pan-Fried Pork Belly With Soy Honey Glaze Read More »

Ingredients Needed for Pan-Fried Pork Belly With Soy Honey Glaze

3 ounces pork belly, sliced (6 strips)
2 teaspoons soy sauce
2 teaspoons honey
1 tablespoon brown sugar
1 teaspoon Chinese five-spice
nutmeg
4 carrots, julienned
1 tablespoon sugar
1 tablespoon lemon juice
6 lettuce leaves
3 pickles, julienned
sesame seeds (for garnishing)

How to Make Pan-Fried Pork Belly With Soy Honey Glaze

  1. Lay the pork slices in a roomy tray or dish. Drizzle with soy sauce and honey.
  2. Add the brown sugar and season with the Chinese five-spice and nutmeg. Carefully pat to coat the slices of pork. Set aside for 10 minutes.
  3. Add the carrot sticks to a bowl, sprinkle them with sugar, and drizzle them with lemon juice.
  4. Heat a pan over medium-high heat and transfer the marinated slices of pork belly to it.
  5. Fry for 8-10 minutes, or until crispy.
  6. Lay each slice on a lettuce leaf, then top with julienned carrot and pickles. Garnish with sesame seeds.
  7. You can serve them with a hot red sauce.
Scroll to Top