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Shrimp and Avocado Noodles

Shrimp and Avocado Noodles

A lighter take on the shrimp noodle recipe, using a very little amount of oil. We’ve paired rice noodles with some sauteed shrimp and a delicious avocado mash. To give it that exotic Asian flavor, we’ve added ingredients like soy sauce, cilantro, sesame oil, and garlic.

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Ingredients Needed for Shrimp and Avocado Noodles

5 ounces of rice noodles
1 avocado
1 tablespoon lemon juice
1 tablespoon soy milk
salt
pepper
1 teaspoon coriander seeds
1 tablespoon sesame oil
1 onion, chopped
½ red bell pepper, julienne sliced
1 teaspoon garlic powder
7 ounces of shrimp
1 tablespoon soy sauce
cilantro

How to Make Shrimp and Avocado Noodles

  1. Pour enough hot water over the noodles and let them soak for 10 minutes.
  2. Add the avocado flesh in a blender along with the lemon juice, soy milk, salt, pepper, and coriander seeds. Blend until smooth.
  3. Heat the sesame oil in a skillet over medium heat. Add the onion and cook until translucent.
  4. Add the bell pepper and season with garlic powder.
  5. Add the shrimp and soy sauce. Cook for 2 minutes on both sides.
  6. Add the drained noodles and the avocado mash. Give it a good stir and cook for 2 more minutes. Serve with some cilantro on top!
Spiced-Up Shrimp Curry

Spiced-Up Shrimp Curry

Curries are some of the best dishes South-Asian cuisine has to offer us. And a spicy shrimp curry really is something to try and cook at home. Be careful because you’ll need to visit the spice shops a little because you’ll see that this dish is packed full of all kinds of exotic spices. So if spicy food is what you’re looking for, you’re in the right place.

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Ingredients Needed for Spiced-Up Shrimp Curry

2 tablespoons of vegetable oil
1 teaspoon coriander seeds
1 teaspoon fennel seeds
1 teaspoon red peppercorns
1 teaspoon caraway seeds
4 garlic cloves
½ jalapeno, thinly sliced
2 star anise
3 cardamom seeds
4 red onions, julienne sliced
1 tablespoon coconut flakes
½ cup coconut milk
2 tablespoons of water
3 garlic cloves, crushed
1 tablespoon curry paste
½ cup tomato paste
1 teaspoon curry powder
8 ounces of shrimp
½ cup fresh parsley, chopped

How to Make Spiced-Up Shrimp Curry

  1. Heat a tablespoon of vegetable oil in a skillet over medium heat.
  2. Add the coriander seeds, fennel seeds, red peppercorns, caraway seeds, garlic cloves, jalapeno, star anise, and cardamom.
  3. Add a red onion, coconut flakes, and give it a good stir. Pour the coconut milk and bring to a boil. Cook for 2 minutes.
  4. Pour everything into a blender and add a few drops of water. Blend until smooth.
  5. Heat the remaining vegetable oil in a skillet and add the remaining onions.
  6. Add the garlic, curry paste, and tomato sauce. Give it a stir.
  7. Add the water, coconut milk mixture, and curry powder.
  8. Add the shrimp and simmer for the next 10 minutes.
  9. Add the parsley and give it a stir.
Chinese Sweet-and-Sour Pork

Sweet and Sour Pork Tenderloin

If you’re into pork recipes, let’s try an Asian twist! Stir-fry pork tenderloin together with green bell pepper, red bell pepper, and pineapple. Flavor the ingredients with sesame oil, tamari and chili sauce. Serve your stir-fry on a bed of lettuce. Stir-fried colorful peppers, pineapple, and tender pork cooked in a sweet sauce. Instead of the classic rice side for this Asian-style dish, opt for a bed of lettuce!

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Ingredients Needed for Sweet and Sour Pork Tenderloin

1 tablespoon canola oil
1 ½ pounds of pork tenderloin, cubed
1 onion, julienne sliced
1 garlic clove, crushed
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
½ medium pineapple, cubed
1 teaspoon sesame oil
2 tablespoons of tamari sauce
2 tablespoons of chili sauce
3 tablespoons of white sesame seeds

How to Make Sweet and Sour Pork Tenderloin

  1. Heat the canola oil in a skillet. Add the pork cubes and start frying them. Stir and cook until browned, about 2 minutes.
  2. Add the onion and cook until softens, about 3 minutes.
  3. Add garlic, bell pepper, and pineapple cubes. Stir and cook for 3 more minutes.
  4. Add sesame oil, tamari, chili sauce, and sesame seeds. Cook until the sauce thickens. Remove from the heat and serve over a bed of lettuce.
Roasted Ginger Salmon Steaks

Roasted Ginger and Orange Salmon

You can make this Asian-inspired salmon recipe all-season. In summer, use the grill for cooking the steaks and in the winter put your oven to good use. No matter the season, marinate the salmon with orange juice, sesame oil, ginger, and garlic.

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Ingredients Needed for Roasted Ginger and Orange Salmon

3 salmon steaks (7-ounce each steak)
2 teaspoons of dark sesame oil
⅔ cup orange juice
2 garlic cloves, crushed
1 teaspoon ginger, grated

How to Make Roasted Ginger and Orange Salmon

  1. Put the salmon steaks into a zipper bag.
  2. Add the dark sesame oil, orange juice, garlic, and ginger. Seal the plastic bag, shake it to coat the fish, and marinate the salmon for 60 minutes.
  3. Preheat the oven to 380ËšF/190ËšC.
  4. Remove the salmon from the bag and add it to a baking dish. Cook in the oven for 10-12 minutes.
  5. Meanwhile, pour the marinade in a saucepan and place it on the stove. Bring to a boil over high heat, then reduce the heat and cook until the sauce thickens and reduces to 1/2 cup. It’ll take about 5 minutes.
  6. Serve the salmon steaks with ginger and garlic glaze.
Lemongrass and Peanut Chicken Legs

Lemongrass and Peanut Chicken Legs

For all of you lovers of the Far East flavors, welcome to another Asian cuisine-inspired dish. Cook the chicken legs with lemongrass, coconut milk, fish sauce, and rice wine vinegar to give the meat an acidic kick. Also, let the snow peas and peanut butter play their mildly sweet part.

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Ingredients Needed for Lemongrass and Peanut Chicken Legs

3 lemongrass stalks
1 tablespoon vegetable oil
1 ⅔ pounds of bone-in, skin-on, whole chicken legs (3 chicken legs 9-ounce each)
salt
pepper

For the sauce:

2 garlic cloves, crushed
1 chili, finely chopped
1 tablespoon peanut butter
1 cup coconut milk
1 teaspoon fish sauce
1 teaspoon rice wine vinegar
½ cup chicken stock
3 ounces of snow peas (mangetout peas)
2 ounces of peanuts
1 spring onion, finely chopped (for garnishing)

How to Make Lemongrass and Peanut Chicken Legs

  1. Trim the lemongrass stalks and cut them in half. Peel the outer leaf from each of lower white halves and discard.
  2. Cut the lower halves lengthwise in two, then crush them by pressing them with the side of the knife. Also, finely chop the upper green halves. Set aside.
  3. Heat the oil in a skillet over medium heat. Score the 3 chicken legs and add them in the skillet. Season with salt and pepper and fry for 6 minutes on each side. Set them aside.
  4. For the sauce:

    Turn the heat to low and add the garlic and chili to the same skillet. Cook and stir for 30 seconds.

  5. Add the cut and chopped lemongrass, peanut butter, and coconut milk. Stir them in, then add the fish sauce, rice wine vinegar, and chicken stock.
  6. Add the chicken legs, cover with the lid, and simmer for 30 minutes.
  7. Add the snow peas (also called mangetout peas) and peanuts. Cover with the lid and simmer for 10 more minutes.
  8. Garnish with finely chopped spring onion. Optionally, add some lemon wedges, too.
melon and clam soup with crispy onion

Melon and Clam Soup With Crispy Onion

This clam soup will bring a touch of Asian cuisine into your kitchen. Preparing it is a piece of cake. First, prepare some crispy onion. Then boil all the ingredients together for 12 minutes and at the end add the crispy onion and spring onion which will tone down the seafood scent a bit. Told you – it’s a breeze!

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Ingredients Needed for Melon and Clam Soup With Crispy Onion

1 tablespoon sesame oil
1 ½ pounds of clams
0.5 melon, cubed
3 cups of chicken stock

For the crispy onion:

vegetable oil
1 small-sized red onion
1 egg, lightly beaten
½ cup flour
salt

How to Make Melon and Clam Soup With Crispy Onion

  1. For the crispy onion:
    Whisk the egg, flour, and some salt into a smaller bowl. Cover the chopped onion with this batter. Heat some vegetable oil in a skillet and fry the onion until golden brown, then drain on paper towels.
  2. Add the sesame oil, clams, melon, and chicken stock to a cooking pot over medium heat. Boil for 12 minutes. Stir from time to time, too.
  3. Add the crispy onion and the spring onion. Stir a little. Serve immediately.
Chicken, Zucchini and Spinach Soup

Chicken, Zucchini and Spinach Soup

Are you going for a light, savory meal for dinner? How about you try this delicious chicken, zucchini, and spinach soup. You can make it in about 30 minutes and you can bring out those delicious Asian flavors by adding some ginger, noodles, and a spicy red chili!

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Ingredients Needed for Chicken, Zucchini and Spinach Soup

1 tablespoon vegetable oil
1 zucchini, thin slices
0.25 ounce ginger, shredded
2 garlic cloves, crushed
2 cups of chicken stock
5 ounces of chicken breast, cooked
2 ounces of baby spinach
7 ounces of noodles, cooked
½ red chili, thinly sliced

How to Make Chicken, Zucchini and Spinach Soup

  1. Heat the vegetable oil in a skillet over medium heat.
  2. Add the zucchini, ginger, and garlic.
  3. Stir, pour the chicken stock and add the chicken.
  4. Add the baby spinach and simmer for the next 15 minutes.
  5. Serve with noodles and some sliced red chili on top!
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