Asian recipes - 120 recipes
More Asian recipes
Asian fish/chicken

By Sophie H
While boiling the rice, pan fry the fillet in butter with the chillis (and mushrooms)
- 1 salmon (or other fish)/chicken fillet per person
- or prawns if preferred.
- 1 tin of coconut milk / cream
- 2 chillis
- Mushrooms (optional)
- Pak choi
- Rice
Chinese Sticky Rice (Nuo Mi Fan)

By food247
1. Boil about 3 cups of water in a medium pot, add the chicken and let cook for about 3 minutes
- 2 cups sweet rice (short grain)
- soaked in room temp water overnight
- 2 chicken breasts (or sub tofu)
- cut into 1/2 inch chunks
- 2 tablespoons canola or vegetable oil
- 5 cloves garlic
- minced
- 7-8 shittake mushrooms (if dried
- make sure to rehydrate for about 30-40 min beforehand)
- minced
- 3/4 cup dried shrimp (without shells)
- 1 cup pickled radishes
- diced into 1/2 inch pieces
- 4 tablespoons soy sauce
- or to taste
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- Optional: sheets of dried seaweed
Thai Cononut Rice cake (Kanom Chan) SWEET DISH

By food247
Kanom Chan is one such sweet that comprises nine layers and dates back to ancient times
- 2 cups plain flour
- 2 cups rice flour
- 2 cups tapioca flour
- 6 cups coconut milk
- 15 pandan leaves
- 5 cups jasmine essence water
Chinese Hoisin Chicken

By food247
1. Marinate the chicken with the Marinade for about 10 minutes
- 2 tablespoons oil
- 2 cloves garlic
- minced
- 3 oz broccoli florets
- 4 oz chicken breast meat
- sliced into thin pieces
- 4 oyster mushrooms
- sliced
- Pinch of salt and sugar
- to taste
- Marinade:
- 1/2 teaspoon Shaoxing wine or rice wine
- 1/2 teaspoon starch
- Sauce:
- 1 heaping tablespoon hoisin sauce
- 1 teaspoon soy sauce
- 1/2 teaspoon sesame oil
- 3 dashes white pepper
- 1/2 heaping teaspoon corn starch
- 4 tablespoons water
Stir-fry cabbage

By jazz
Stir-fry garlic until the aroma comes out
- cabbage slices
- carrot slices (optional)
- garlic slices
- chicken slices
- salt
- light soy sauce
Chicken with soy sauce

By jazz
Stir-fry ginger until the aroma comes out
- parts of chicken including the skin
- cut into small pieces
- diced potato
- onion slices
- garlic pieces
- ginger slices
- light soy sauce
- dark soy sauce
Sweet potato soup

By czj
Slice the ginger and cut the sweet potato into cubes or thick slices
- sweet potato
- ginger
- clump sugar
Fast-fix fried rice

By leigh-anne
A great way to use leftovers, this is a super-speedy one-pan supper
- 2 tsp oil
- 1 egg
- beaten
- 2 rashers bacon
- chopped
- 175g mushrooms
- sliced
- 200g frozen peas
- 1 garlic clove
- crushed
- small knob of fresh root ginger
- grated
- 2 tsp dark soy sauce
- plus extra to serve
- 1 tsp sugar
- 250g cooked basmati rice
Rice Paper Spring Rolls

By kenzofish
1.Start by softening the rice papers
- About 14 edible rice papers (also called rice wrappers sometimes)
- About 1 cup fresh mint leaves
- About 7 oz cooked shrimps
- peeled and sliced in half lengthwise (I weighted them before peeling them)
- About 14 lettuce leaves
- About 2 cups cooked rice vermicelli
- cold
- About 3 cups fresh bean sprouts
- For the sauce
- 4 tbsp rice vinegar
- 4 tbsp fish sauce
- 1 cup water
- 1 tbsp sugar
- 1 garlic clove
- crushed (optional)
- 1 tbsp grated carrots (optional)
Chinese Spring Rolls- with Thai Peanut Sauce

By The Veggie Indian, The Veggie Indian
This delicious Monsoon snack is one of my favourite among deep fried food
- 8-10 Spring roll wrappers
- Oil to deep fry
- For stuffing:
- 1 cup Mix vegetables chopped very fine - Carrot
- Cabbage
- Beans
- Corns
- Bell Peppers etc.
- 1/2 cup bean sprouts
- 1 cup fresh egg noodles
- 1 tbsp Soy sauce
- 1 tbsp Vinegar
- 2 tbsp ginger garlic paste
- 2 tbsp spring onion
- chopped small
- 3-4 green chilies
- chopped very small - optional
- 1 tsp black pepper
- Salt to taste
- 1 tsp Oil
Asian-style Asparagus Salad

By Cathy , blog La marmite de cathy
Cook asparagus in boiling water for 5 minutes, until tender-crisp
- 15 asparagus
- Some lambs lettuce
- 8 cooked prawns
- 1 tablespoon pecans
- 1 ripe avocado
- 2 tablespoons lemon juice
- For the sauce
- 2 tablespoons soy sauce
- 1 inch grated ginger
- 1 tablespoon olive oil
- pepper
Any burning questions? Ask our chefs below!