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All recipes and menus from Asia

Asia : Introduction

Here you'll find all the recipes inspired by Asian cuisine, lovingly created for you by the site's foodies!

Calling "Asian cuisine" a single category is a bit like calling the Pacific Ocean a "pond"—it’s a massive understatement. We’re talking about a culinary landscape that spans over half the world’s population, ranging from the delicate, seasonal precision of Japan to the fiery, spice-heavy kitchens of India.

While it’s impossible to pin down one flavor, the common thread is an obsession with balance. It’s the art of hitting all the notes—sweet, salty, sour, bitter, and the savory "fifth taste" known as umami—often in a single bite.

🌏 The Big Three: Mapping the Flavors

To make sense of such a huge continent, it’s easiest to look at it through three major regional lenses:

  • East Asia (China, Japan, Korea): This region is the powerhouse of fermentation (think soy sauce, miso, and kimchi). The cooking focuses on high-heat stir-frying, steaming, and a deep reverence for rice and wheat noodles.

  • Southeast Asia (Thailand, Vietnam, Indonesia): This is the land of "fresh and funky." It relies heavily on aromatic herbs (cilantro, Thai basil), citrus (lime, lemongrass), coconut milk, and the essential salty punch of fish sauce.

  • South Asia (India, Pakistan, Sri Lanka): Here, the "dry" spice is king. Complex blends of turmeric, cumin, and cardamom create deep, slow-cooked curries, balanced by cooling yogurts and an incredible variety of flatbreads like naan and paratha.

🥢 The Essential Pantry

While every country has its own secrets, these staples are the "MVP" ingredients found in most American-Asian pantries:

  • Rice: It’s more than a side dish; it’s the foundation. Whether it’s fluffy Basmati, sticky Jasmine, or short-grain sushi rice, it defines the meal.

  • The Aromatics (Ginger & Garlic): The universal starting point for almost every sauté or soup base.

  • Soy Sauce: The "salt" of the East, providing that deep, savory umami depth.

  • Chilies: Used differently everywhere—from the subtle warmth of Japanese togarashi to the "face-melting" heat of a Thai bird's eye chili.

  • The Funk: Ingredients like shrimp paste or fermented bean pastes that might smell intense on their own but add an incredible "secret" layer of flavor to the finished dish.

🍳 Iconic Techniques & Traditions

Asian cooking is just as much about how you cook as what you cook.

The Power of the Wok

In Chinese cooking, "Wok Hei" (the breath of the wok) refers to that distinct smoky charred flavor you get only from cooking over an incredibly high flame. It’s a skill that takes years to master.

The Art of Fermentation

From the spicy crunch of Korean Kimchi to the salty depth of Japanese Miso, fermentation is used not just for preservation, but to create complex flavors that "fresh" ingredients simply can't match.

Street Food Culture

In Asia, some of the best food isn't found in five-star restaurants, but on a plastic stool at 2:00 AM. Whether it’s Hainan Chicken Rice in Singapore, Banh Mi in Hanoi, or Takoyaki in Osaka, street food is the heartbeat of the culinary scene.

A Quick Reality Check: For a long time, "Asian food" in the U.S. was synonymous with sugary orange chicken or generic "curry powder." Thankfully, we’ve moved past that. We’re finally embracing the regional specifics—learning that "Chinese food" means something totally different in Sichuan than it does in Canton.

China
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Chinese cabbage and chicken bites

Here is the recipe for these little Chinese cabbage and chicken bites. It’s originally based on a recipe by Jamie Oliver. It’s a delicious dish for a cocktail party or as a starter for an ...

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Thailand
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Thai-Style Red Curry with Tofu

This Thai-style red tofu curry is made with a variety of vegetables and typical Asian spices, all simmered gently in coconut milk. For those who aren’t familiar with it, tofu—this soy “cheese”—offers ...

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Indonesia
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Chicken Skewers with Satay Sauce

This recipe for chicken skewers with satay sauce is very popular in Indonesian and Thai cuisine. These irresistible skewers are perfect for an Asian-inspired or contemporary dinner. They’ll also add ...

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India
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Beef and Turmeric Samosa

I’d like to share with you this excellent recipe for beef and turmeric samosas, which I discovered during a cooking class taught by a chef from Laos. These little pastries are pretty easy to make ...

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Thailand
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Swiss chard Pad Thai-style

Pad Thai is an iconic dish of Thai cuisine, made with stir-fried rice noodles and shrimp or chicken. In this vegetarian recipe, I use Swiss chard to add a meaty texture, along with cashews for ...

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Thailand
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Kohlrabi Curry

Here’s my recipe for kohlrabi curry with coconut milk, which I find both delicious and unique. It features kohlrabi, an heirloom vegetable that we don’t usually cook with. Ever since I discovered ...

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Vietnam
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Vietnamese-Style Duck Breast with Pineapple

I drew inspiration for this recipe for Vietnamese-style duck breast with pineapple from the excellent book . It’s a collection of truly authentic recipes, but with a focus on using ingredients that ...

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India
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Chicken Curry with Apples

This apple chicken curry recipe is delicious and very easy to make. It requires very few ingredients that are easy to find at the supermarket (no fresh curry leaves or special spices).In the photo, ...

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Thailand
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Thai Fish Cakes (Thot Man Pla)

If you're looking for an idea for a cocktail party or an original appetizer, you're sure to love this recipe for Thai fish cakes. This traditional dish, called Thot Man Pla, is made with ...

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