Search results for: asian

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

Get with the Program: Home-Cooked Meals for a Healthier Life

About Us

The SoDelicious.recipes website is born out of our excitement for food. We are a small but good-hearted team trying to put our skills together to create a meeting place that acts like a magnet for people who share our love for cooking and eating comfort food that’s still healthy and exciting. We are planning our

About Us Read More »

Seared Duck Breast with Caramelized Pear and Cabbage

Seared Duck Breast With Caramelized Pear and Cabbage

Want to cook a special dinner for Valentine’s Day? Why not try some delicious duck breast? It is one of our favorite meats, and that is because you can cook it in all kinds of dishes, whether fast Asian stir-fries or classy French meals. For this recipe, we’ve paired it with some bacon-flavored cabbage and one caramelized pear.

Seared Duck Breast With Caramelized Pear and Cabbage Read More »

Ingredients Needed for Seared Duck Breast With Caramelized Pear and Cabbage


For the duck breast:

1 pound duck breast
salt
pepper
1 garlic clove
2 fresh thyme sprigs

For the cabbage:

1 teaspoon vegetable oil
2 bacon slices, chopped
1 teaspoon fresh thyme
½ medium-sized cabbage, shredded
salt
pepper
¼ cup water
½ cup heavy cream

For the pears:

1 ounce butter
2 tablespoons of brown sugar
2 star anise
1 tablespoon balsamic vinegar
1 pear, halved

How to Make Seared Duck Breast With Caramelized Pear and Cabbage

  1. Place the duck breast on your wooden board skin-side up. Make a few scores over the skin, in a crisscross pattern. Rub both sides of the meat with salt and pepper.
  2. Heat a skillet over medium-high heat and place the duck breast skin-side down. Add garlic and thyme to the pan. Cook the duck breast for 6 minutes, and then flip it over and continue cooking it for 4 minutes.
  3. Heat the vegetable oil in a skillet over medium heat and add the chopped bacon. Add the fresh thyme and cabbage. Season with salt and pepper.
  4. Stir for 1-2 minutes, and add the water and heavy cream. Cook for 5 minutes, to reduce the extra liquid.
  5. Next, heat the oil in a skillet over medium heat, add the butter in it and melt it. Melt the brown sugar and add the star anises and balsamic vinegar.
  6. Stir, until the sauce turns dark-brown and small bubbles start appearing on its surface.
  7. Add the halved pear and sprinkle caramel over it using a teaspoon.
  8. Thinly slice the duck breast and serve it with the cabbage and caramelized pear.
Roasted Salmon on Fresh Salad

Roasted Salmon on Fresh Salad

Ginger and coriander make for a delicious filling for salmon. They give it an exotic, Asian flavor, that will complement the fish very well. You won’t need a strong side for this dish, you can easily serve it with a light salad, topped with some radishes and red onion.

Roasted Salmon on Fresh Salad Read More »

Ingredients Needed for Roasted Salmon on Fresh Salad

1 tablespoon ginger root, shredded
1 tablespoon fresh coriander
1 spring onion, chopped
1 tablespoon olive oil
salt
pepper
14 ounces of salmon
½ lime
1 tablespoon honey
1 tablespoon soy sauce

For the salad:

1 romaine lettuce, chopped
1 small red onion
2 radishes, sliced
1 tablespoon olive oil
½ lime
salt

How to Make Roasted Salmon on Fresh Salad

  1. Preheat the oven to 360°F/180°C.
  2. Grab a small bowl and add the shredded ginger, fresh coriander, spring onion, olive oil, salt, and pepper. Mix everything.
  3. Vertically slice the salmon steaks, but not all the way down, thus making room for the filling. Fill the salmon with the coriander mixture. Season with salt.
  4. For the sauce, mix the lime juice, honey, and soy sauce in a small bowl. Lay the salmon on a baking tray and spread the sauce over the salmon.
    Cook the salmon for the next 15 minutes.
  5. In the meantime, you can take care of the salad. Add the romaine lettuce, red onion, radishes in a salad bowl. Drizzle with olive oil, lime juice, season with salt, and mix.
  6. Take the salmon out of the oven and serve it with the salad.
cabbage salad with salmon and soy sauce marinade

Cabbage Salad With Salmon and Soy Sauce

Treat yourself to a flavorful meal tonight, that also has a low-calorie level. Salmon is always an option for a light and tasty meal, and it works very well in this Asian-inspired salad, that has red cabbage, carrots, soy sauce, sesame seeds, a few oranges, and a slight touch of ginger for an extra punch.

Cabbage Salad With Salmon and Soy Sauce Read More »

Ingredients Needed for Cabbage Salad With Salmon and Soy Sauce

1 carrot, thinly sliced
1 orange, peeled
¼ red cabbage
1 red onion, thinly sliced
1 tablespoon honey
1 ½ tablespoons of soy sauce
½ teaspoon white wine vinegar
½ teaspoon white sesame seeds
½ teaspoon black sesame seeds
2 garlic cloves, crushed
ginger, shredded
1 teaspoon olive oil
10 ounces of salmon, 2 fillets
½ medium-sized lettuce

How to Make Cabbage Salad With Salmon and Soy Sauce

  1. Cut the carrot into sticks, peel the orange, shred the red cabbage, slice the red onion into roundels.
  2. Prepare the soy sauce vinaigrette. Add the honey in a small bowl. Next, add the soy sauce, white wine vinegar, and sesame seeds. Crush the garlic and add it to the vinaigrette. Peel and shred a piece of ginger (0.6-inch/1.5 cm). Stir and set aside.
  3. Heat the olive oil in a skillet over medium-high heat. Lay the salmon fillets skin-side down and cook them for 4 minutes. Flip the salmon and drizzle 1 teaspoon of soy sauce mixture over the fillets. Cook for 3 more minutes.
  4. Prepare two plates. Chop the lettuce and place them on the plates, then add equal quantities of cabbage, carrots, onion rings, orange pieces, and the salmon fillets. Drizzle the remaining soy sauce vinaigrette on top of the salad.

Soy Sauce Marinated Salmon With Quinoa and Mushrooms

Quinoa is one of the most protein-rich foods you can eat. Also, it has lots of fiber and iron, making it something you should definitely eat more often if you’re on a healthy living path. Mix it with some mushrooms and other veggies and serve it as a side for a delicious salmon steak, flavored with delicious Asian spices.

Soy Sauce Marinated Salmon With Quinoa and Mushrooms Read More »

Ingredients Needed for Soy Sauce Marinated Salmon With Quinoa and Mushrooms

1 teaspoon honey
1 teaspoon mirin
1 tablespoon soy sauce
3 garlic cloves, crushed
0.5 ounce ginger, shredded
7 ounces of salmon, diced
3 ounces of quinoa, cooked
1 tablespoon vegetable oil
1 spring onion, chopped
5 mushrooms, quartered
2 romaine lettuces leaves
lemon zest, shredded

How to Make Soy Sauce Marinated Salmon With Quinoa and Mushrooms

  1. Add the honey, mirin, and soy sauce in a small bowl. Also, add 2 garlic cloves and half of the ginger. Add the diced salmon, mix and cover the bowl with foil. Let it marinate for the next 30 minutes.
  2. Next heat the vegetable oil in a skillet over medium heat. Add the remaining garlic and ginger. Add the mushrooms, and the romaine lettuce leaves. Stir and cook for around 2 minutes. Add the lemon zest, stir, and cook for an additional minute.
  3. Take out everything from the skillet and add the salmon. Cook it evenly on all sides. Next, add the cooked quinoa, mushrooms, stir, and cook everything for 1 more minute.

Rice Noodle Burger

Rice noodles become a delicious bun in this interesting spin on the classic burger recipe. Slide a rich beef patty between the buns and top it with a few fresh veggies, then give it a spicy Asian kick by serving it with sriracha sauce!

Rice Noodle Burger Read More »

Ingredients Needed for Rice Noodle Burger

5 ounces of rice noodles
8 ounces of minced meat
1 egg yolk
salt
pepper
1 teaspoon turmeric paste
1 spring onion, chopped
1 tablespoon sesame oil
3 tablespoons of vegetable oil
1 cup lettuce, finely chopped
2 carrots, shredded
white sesame seeds

How to Make Rice Noodle Burger

  1. Add the minced meat to a large bowl. Add the egg yolk and season with salt and pepper. Add the turmeric paste, spring onion, and sesame oil. Mix everything until smooth.
  2. Next, add the rice noodles to a large bowl and pour hot water to cover them entirely. Soak them according to the instructions on the package (for about 8 to 10 minutes).
  3. Shape the meat mixture into 4 patties.
  4. Heat 2 tablespoons of vegetable oil in a skillet over medium-high heat. Fry the patties on both sides, according to your preferences. Set them aside.
  5. Heat the remaining oil in a skillet over medium heat.
  6. Divide the noodles into 8 separate piles. Add each pile in the skillet and press them with a spatula. Cook them on each side until slightly golden and crispy.
  7. Each noodle pile will serve as a burger bun.
  8. Assemble the burgers: Top one rice noodle bun with sriracha sauce, lettuce, burger patty, shredded carrot, more sriracha and lettuce, and some sesame seeds. Complete each burger with another rice noodle bun.
  9. Assemble the next 3 burgers.

Beef, Bacon and Veggie Stir-Fry

If you feel creative and thinking to experiment with Chinese foods at home, you’ll have to buy some basic ingredients like meat, mushrooms, veggies, and, of course, Asian spices and sauces. This beef, bacon and veggie stir-fry is a good dish to start with!

Beef, Bacon and Veggie Stir-Fry Read More »

Ingredients Needed for Beef, Bacon and Veggie Stir-Fry

3 mushrooms, slices ½ iceberg lettuce 0.75 inch - ginger root, peeled, cut into small sticks 1 tablespoon vegetable oil 12 ounces of beef tenderloin, cut into strips oregano 2 tablespoons of oyster sauce ¼ cup red wine 2 spring onions s, slices 3 bacon slices, cut into small pieces ½ teaspoon butter ½ teaspoon salsa sauce 1 ounce shimeji mushroom ½ zucchini, sliced 2 tablespoons of sweet corn ⅓ cup almond flake 1 teaspoon paprika powder

How to Make Beef, Bacon and Veggie Stir-Fry

  1. Slice the mushrooms. Cut the carrot lengthwise, then slice it. Chop the iceberg lettuce.
  2. Heat the vegetable oil in a skillet and cook the ginger for just a few seconds, to flavor the oil.
  3. Add the beef tenderloin strips and start frying it. Add the oregano, 1 tablespoon of oyster sauce, and red wine.
  4. Stir and cook until the wine reduces.
  5. Add half of the spring onion slices and cook them for 1 more minute. Set the meat aside.
  6. Take another skillet and heat it on the stove, without any fat. Add the bacon and the chopped onion.
  7. Cook until the bacon becomes crispy and the onion softens.
  8. Add the butter and the salsa sauce and stir.
  9. Add the brown mushrooms, Shimeji mushrooms, zucchini, and carrots. Stir-fry them for 3-4 minutes.
  10. Add the remaining oyster sauce, sweet corn, and season with salt. Stir well.
  11. Add the cooked beef, iceberg lettuce, and the remaining spring onion. Stir-fry for 1 more minute. Set aside.
  12. Roast the almond flakes for 1 minute in another skillet.
  13. Sprinkle roasted almond flakes over the dish and serve.

Vegetarian Ramen Soup

There are a lot of wonderful ways to cook the very popular ramen soup, depending on the Asian region in which it’s served. Here is our version with vegetable stock, spinach, radishes, and boiled egg. It’s a simple one, but it really does not skimp when it comes to flavor!

Vegetarian Ramen Soup Read More »

Ingredients Needed for Vegetarian Ramen Soup

0.5 ounce dried mushroom
4 radishes es
½ jalapeno
1 baby spinach
1 cup vegetable stock
salt
1 teaspoon chili flakes
1 tablespoon soy sauce
2.5 ounces of rice ramen noodle
1 egg

How to Make Vegetarian Ramen Soup

  1. You can start with boiling your egg. Place the egg in a saucepan and cover it with water by 1 inch (2.5 cm). Bring the water to a boil, and cook the egg for 8-10 minutes. Take the egg and slice it in quarters.
  2. For the soup, heat another saucepan and add 2 cups of water. Add the dried mushrooms and boil them for 20 minutes, so they will rehydrate.
  3. Slice the radishes and the jalapeno. Take the baby spinach and slice off their leaves. You will keep them for later on. Use the stems and mince them.
  4. Add the radish, jalapeno, and spinach stems into the boiling saucepan. Pour the beef stock and the soy sauce. Season with salt and chili flakes. Bring to a boil and continue cooking for 8-10 minutes.
  5. Place the noodles into a large bowl, and pour the broth on top of them. Top it with baby spinach leaves and the hardboiled egg.
Scroll to Top