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Best Asian Recipes

Best Asian Recipes


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Top Rated Asian Recipes

This salad is quick and easy, and everyone loves it because it's hearty and it can sit out dressed on a potluck table without getting soggy or weird.

This healthy recipe is is easy enough to make on a weeknight, especially with the quick-cooking skirt steak. One of the benefits of skirt steak is that you don’t have to marinate it for a long time to get great flavor. A 20-minute dunk while you get the rest of the ingredients prepped is perfect.Recipe courtesy of Emily Paster, West of the Loop.

Grilling season is here! This recipe takes tasty grilled chicken and adds sesame oil, ginger and more to create a delicious Asian flavor. Perfect for a picnic and a simple weeknight dinner. This recipe courtesy of Perdue.

Grilling your chicken separate from your stir-fry vegetables allows your meat to cook evenly and get that satisfying charred flavor.This recipe is courtesy of Perdue.

Using miso paste in the dressing gives this slaw a rich, flavor-packed, satisfying flavor.This recipe is courtesy of Pumpkin and Peanut Butter.

These Instant Pot barbecue wings take just two minutes to prepare and 14 minutes to cook. You'll be chowing down in no time. Recipe courtesy of Corrie Cooks

This Asian vinaigrette recipe gives your basic vinaigrette recipe a kick! The mild heat that it brings will make any salad or vegetable a bit more exciting and will have you wanting to eat your greens more so than usual.

In the English tradition, a cook uses leftover beef or lamb from last night's roast to make this hearty casserole. For the most basic shepherd's pie, you sauté some fresh vegetables, add in meat taken off the bone, and then add any jus or gravy to thicken up the filling and make it a little saucy. You put this filling into an oven-safe casserole dish, top it off with mashed potatoes, dot with butter, and bake until the topping gets a nice roasted brown hue.What you don't know about shepherd's pie is that it is the perfect dish in which to use those Thanksgiving leftovers because there is no set recipe. Your shepherd's pie is based on what's available in the fridge the morning after Turkey Day. Personally, I like to go with very traditional flavors on Thanksgiving, and then go a little cross-cultural with the leftovers. So here is an Asian-inspired take on Shepherd's pie.

Sometimes we forget about these powerful, medicinal little plants that lend their gorgeous flavor and aroma. Run herbs through your juicer like you would with greens. Mint, chocolate mint, spearmint, and others are beautiful in combination with sweet fruits or greens, and have a cooling effect. I love mint with cucumber, spinach, ruby red grapefruit, and apple. Fennel is another wonderful addition, and whether you’re using the stalks, blub, or fronds (or all three), it will flavor your juice with the sweet and herbal taste of anise. And don’t forget about the savory herbs, basil, thyme, rosemary, sage, oregano, dill, and one and on. These add depth to savory vegetable juices and complexity to sweet and citrusy juices. Look for fresh herbs in your garden, your farmers market, co-op, and grocery store. There’s a lot you can do with a little bit of herbs. One of my favorite summer juices stars lemongrass, which wafts like a bright and sultry perfume through watermelon, Asian pear, and pineapple.

In creating the sauce for these short ribs, I aimed for a balance of sweet, salty, spicy, and tanginess that's so crucial in many Southeast Asian dishes. The brown sugar, soy sauce, Thai chiles, and vinegar all come together to create a harmony of flavors that's wonderful and delicious.See all braising recipes.Click here to see Heavenly Short Rib Recipes.

Fresh vegetables, soba noodles, and a spicy peanut dressing are layered up in a mason jar, for the perfect healthy, wholesome lunch to take with you to work.This recipe is courtesy of Foxes Love Lemons.

Created by Standard Market in Westmont, Ill., this is a basic Asian marinade that goes well with your favorite type of fish, chicken, and beef.


The first instalment of Observer Food Monthly’s collection of the best Chinese recipes, including dishes from Kenneth Lo and Fuchsia DunlopTomorrow: best Chinese recipes part 2Simple as it is, this is a satisfying dish to eat even with only a very limited amount of accompaniments, such as some chopped pickles, or just a tablespoon or two of soy sauce. Continue reading.

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The first instalment of Observer Food Monthly’s collection of the best Chinese recipes, including dishes from Kenneth Lo and Fuchsia DunlopTomorrow: best Chinese recipes part 2Simple as it is, this is a satisfying dish to eat even with only a very limited amount of accompaniments, such as some chopped pickles, or just a tablespoon or two of. »

From Andrew Wong’s dry-braised beef in oyster sauce to Lucky Peach’s kung pao prawns – Observer Food Monthly picks the finest Chinese recipesTomorrow: best Chinese recipes part 4I learned the recipe for these ribs while I was in Sichuan and since then it has even found its way to the island of the Seychelles where my sister-in-law Michie. »

Great dishes including Moro’s roast shoulder of lamb stuffed with saffron rice and Andrew Wong’s Hainanese chicken riceThe 20 best rice recipes: part 1The 20 best rice recipes: part 3Serves 4glutinous rice 400gdried shiitake mushrooms about 3 tbspdried shrimps 3 tbspcooking oil a dashAsian shallots 3, choppedspring onion 1, thinly slicedlap. »


Winner: Best Chinese food in Atlanta | Best of Atlanta

With a whole highway devoted to international dining, it’s evident Atlanta has one of the widest variety of cuisine offerings, including Chinese food, than many other big cities.

No matter which county or area you’re in, there is a Chinese food option to suit every taste. Last week, you all cast your votes for the top kung pao chicken, chow mein and spring rolls our city’s eateries have to offer.

Though all the options on our poll are great, only one can be the winner.

Masterpiece took the No. 1 spot this time around, just as it did in last year's last year's inaugural poll on Chinese cuisine in Atlanta. In 2018, Atlanta Magazine named the eatery one of the 50 best restaurants in 2018. The writers ranked it as No. 3 on its list, noting that it was no surprise the restaurant has double in size since opening. "As long as his fermented long beans with "streaky pork," fried eggplant dusted with chili powder, and fish braised in chili oil are on the menu, those crowds won't wane."

Royal China in DeKalb took second place. The AJC rated this restaurant as one of the best places for dim sum in Atlanta.

Simon's Chinese Cuisine is a delicious North Fulton staple. Our food writers have been covering it for a long time, and for good reason.

That isn't all. There's more great Chinese food on Buford Highway and in Gwinnett.

Eating great ethnic food doesn't have to be expensive, either - there are plenty of cheap eats.


Best Asian Recipes - Recipes

Aloha! We know why you’re here! You must be experiencing those familiar rumbling sounds coming from your opu (belly). Or, could it be that tingling craving sensation twitching your taste buds again? Whatever the reason you may have for finding your way to this site, we hope that your visit will repeat itself many times over. As you take off your ‘slippahs’ and come inside, we want to welcome you, "E komo mai", to Aunty Aloha’s collection of recipes, better known as the, "Ono Recipes".

Ono Recipes is a big POTLUCK of Hawaiian-style/local-island recipes contributed by people that know how to enjoy the more simple pleasures in life… cooking and eating! You’ll find hundreds mouth-watering, jaw-chewing, saliva-drooling Ono Recipes that would quench the even most savage appetite.

We invite you to join in AlohaWorld’s quest to help others enjoy the island’s cuisine. If you have a recipe that captures the tastes of Hawai'i and would like contribute to helping others enjoy, then all you have to do is submit your recipe for publication.

"MAHALO" for stopping by! We hope that you will stop by often and see what is new on the Ono Recipe list. New recipes are added often.


Asian Vegetables:

There are a lot of Asian vegetables, and they’re not all in this dish. If you’d like to try swapping out a few of the vegetables in this recipe for something else, I do have a few suggestions. My advice to you is to visit your local Asian market, and you’ll find a lot of vegetables there that you won’t spot in a traditional grocery store.

Yardlong beans, also called asparagus beans, are great to add to a stir fry. Mustard greens and garlic chives are also delicious additions to an Asian Vegetable Stir Fry. Japanese eggplant is delicious too. Choy Sum is similar to Bok Choy and can be used in a stir fry. These would all be interesting additions, so give them a try!

Jasmine rice is my favorite rice to make for serving with this Asian Vegetable Stir Fry. It’s light and fluffy, and it has a good texture. It also cooks quickly- in about 15 minutes. Chinese style noodles (sold in your market’s International aisle) are easy to make, and they’re good when served with stir fry too.

If you’re a fan of stir fry recipes, you might also enjoy my Three Pea Stir Fry (a medley stir fry of three different kinds of peas). My Lemony Stir Fried Sugar Snap Peas are pretty delicious too!


Taste the Best Northern China Food in China

Our customers enjoy authentic Chinese food.

If you want to enjoy China's top northern cuisine on your China trip, China Highlights offers you our assistance. We select the best local restaurants for you to taste authentic Chinese food. See our recommended tour below for inspiration.


Combine all the ingredients in a large pot and bring to the boil. Reduce heat to low and gently simmer for 30 minutes to allow the flavours to infuse.

Use in recipes (such as Soy-braised shiitake mushrooms with silken tofu or Soy-braised chicken) or simply strain, cool and freeze. The flavours will deepen and improve with each use. Every so often, add some more of the same ingredients to replenish the stock.

Brigitte Hafner's notes on master stock

Various meats are slowly braised in a master stock with soy, shao xing wine, ginger, dried mandarin, star-anise, cassia bark and yellow rock sugar flavours that intermingle and permeate the meat during the long cooking time. This dish can be simple or quite elaborate: some restaurants boast their broth has no fewer than 20 "secret" ingredients.

And because the flavours complement most meats, the variations are endless - try duck or chicken, beef brisket, lamb neck, oxtail or even pork shoulder. Vegetables such as Chinese greens, cabbage and mushrooms can also be added to the broth.

In northern China, this dish would generally be eaten with either wheat noodles or steamed buns, but it is also delicious with steamed rice, silky rice noodles or even fresh egg noodles.

Yellow rock sugar - a light-brown sugar in crystal form, which imparts a wonderful, honey-like flavour and luscious sheen to the sauce - is well worth seeking out in your local Asian supermarket.

Cassia bark has a distinctive savoury and earthy flavour and is also worth discovering, but can be substituted with its close relative, cinnamon, if necessary.

Eating the softly braised meat with its delicate yet earthy broth is both satisfying and nourishing. But the most beautiful thing about this dish is that it requires barely no work once everything is put together in the pot - and afterwards the stock can be re-used in fact, it improves with age. Each time, the meat imparts its own flavours and the stock becomes richer and more complex.

After using it the first time, the stock should be strained and then kept frozen before bringing it to the boil for another use, adding a little water and some more of the original ingredients to refresh the flavours.

I once had a beloved, aged stock that I kept in the freezer and used regularly. One morning after a dinner party, it was mistaken for dirty water and poured down the sink, much to my horror and dismay. Oh, well, time to start again - and yes, I still love him!


Asian Slaw Ingredients

This Asian slaw recipe is chock-full of fresh ingredients! Here’s what you’ll need to make it:

  • Crunchy green and red cabbage – Instead of buying a packaged coleslaw mix, I shred my own cabbage for this recipe. Using a mix of red and green cabbage makes it extra pretty, but it tastes delicious with just one variety too.
  • Charred peppers – I used a mix of Anaheim and banana peppers, but red bell pepper and poblano would also be nice. They add heat, extra color, and yummy charred flavor.
  • Green onions,cilantro, mint & basil – If you ask me, no summer salad is complete without herbs. This mix fills the slaw with fresh, surprising flavor, but if you don’t have all these herbs, that’s ok! Feel free to use what you have on hand. Along with the green onions, just one or two herbs would add plenty of flavor.
  • Peaches – They add a juicy, sweet contrast to the other savory, crisp elements.
  • Seeds or nuts – For crunch and toasty flavor!

A yummy ginger miso sauce ties it all together! The dressing ingredients include cashew butter, lime juice, sesame oil, miso, and fresh ginger, so it’s creamy, tangy, nutty, and umami. It’s so delicious that you might want to make extra sauce to have on hand for salads and grain bowls throughout the week!

Find the complete recipe with measurements below.


Urad dal recipe

Urad dal recipe is a tasty North Indian style split black gram preparation served with rice, roti and parathas.

Our New Year lunch spread included North Indian style dhuli urad dal that I served with masala paratha, tawa pulao and boondi raita. Urad dhal in english is called split black gram and also goes by the names, dhuli dal, dhuli urad, maa ki dal, white lentils or white urad dal. Dhuli urad dal is a popular lentil among regional cuisines in the hindi speaking states and other North Indian regions like Punjab.

Rich in dietary fibre and protein, black gram when cooked is sticky and is a heavier dal compared to tur dal and moong. Urad dal does take time to cook and when slow cooked over wood fire it has a smoky addictive flavor. I slow cooked the dal over wood fire since I love the smoky flavor which is reminiscent of dabha style dal. The method of cooking dhuli dal over wood fire helps the dal cook well, hold shape with no slime. Alternately, you can pressure cook the dal. Dhuli urad does become slimy after cooking and to reduce the slime, I suggest you dry roast urad dal on low flame for five to six minutes before pressure cooking it. Take care that the udad dal does not get either under cooked or mushy.

Recipe of urad dal is straightforward, easy to make and is very close to Punjabi sookhi dhuli dal, a dry saute preparation. There are a few variations to the basic urad ki daal with each version having an addictive, unique flavor. If you do not want to use garlic, replace it with asafoetida. Ghee or clarified butter is preferred in the tempering as it elevates the flavor of the urad ki dhal by leaps and bounds.

With warming flavors, urad dal made for a perfect vegetarian meal along with masala paratha and aloo ke gutke. If you are looking out for tasty white urad dal recipes, this comforting urad dal recipe fits the bill.

A simple, healthy and wholesome everyday North Indian style urad ki dal that makes for a comforting side with warm rotis or paratha.


Turkey for Christmas

It is Christmas Eve and the turkey is all ready for the oven.

Well, not really. I am only roasting it on Christmas Day. But I shall share some pics I took while seasoning the bird.

The red dot is the timer. Hmmm…fire80, someone who commented :

still… upside down how to see the thing pop-up.. or down as the case may be?

Well, fire80 got a point. I am going to place my turkey breastside down in a pan and not a rack as there is not enough space for a rack. I suppose I have to keep checking the pop-up towards the end. Hehehe, it is not a cracker so the turkey won’t explode if the popper is pressed down, I suppose.

I was told to prick the skin. It was errm…very nice to stab the big bird.

As can be seen from the first pic, I only season the turkey with salt, pepper and XO brandy. I had purposely hide the brand of the XO. Wouldn’t want to promote any brand.

I had fun taking this photo using sports action programme and multi-shots. I wanted to capture the XO flowing down. It is not easy to hold a heavy camera in one hand and an expensive bottle of XO on the other hand. Then, I had to use telephoto to capture the macro shots.

Hahaha, I hope this turkey felt appreciated for all the attention I gave to it. It is even much more photographed than Miss Turkey! (I know, lame joke.)

BTW, can anyone tell me is that plastic holder meant to be thrown away? It held together the turkey while in its packaging. I am going to throw it away because it is made of plastic. Now, do I have to tie the legs? Where do I buy the strings? Sigh…so many questions, so little time to Google to find out.