Get ready to embark on a culinary journey through the flavorful and aromatic world of East Asia! With its diverse range of cultures, cuisines, and ingredients, this region offers a plethora of exciting dishes to try. From spicy Szechuan noodles with peanuts to Japanese miso glazed eggplant, Korean bibimbap with gochujang sauce, and Thai green curry with coconut milk, the options are endless.
In this article, we’ll take you on a gastronomic tour of 18 exotic Eastward recipes that will tantalize your taste buds. From popular street foods like Chinese dim sum pork buns and Indonesian satay chicken skewers to more complex dishes such as Indian butter chicken with basmati rice and Pakistani biryani with lamb and spices, we’ve got you covered.
Whether you’re a seasoned foodie or just looking to try something new, these recipes are sure to delight. So, grab your apron, get cooking, and let the flavors of East Asia transport you on a culinary adventure like no other!
Spicy Szechuan Noodles with Peanuts
Experience the bold flavors of Szechuan cuisine with this spicy and savory noodle dish, perfect for those who love a little heat. This recipe is quick to make and packed with flavor from peanuts, chili flakes, and Szechuan peppercorns.
Ingredients:
– 1/2 cup noodles (preferably Szechuan or rice noodles)
– 2 tablespoons peanut oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon Szechuan peppercorns, toasted and ground
– 1/4 teaspoon chili flakes
– 1/2 cup peanuts
– Salt to taste
– Scallions, chopped (optional)
Instructions:
1. Cook noodles according to package instructions. Drain and set aside.
2. Heat peanut oil in a wok or large skillet over medium-high heat.
3. Add sliced onion and cook until translucent, about 2 minutes.
4. Add minced garlic and grated ginger; stir-fry for 30 seconds.
5. Add toasted Szechuan peppercorns, chili flakes, and peanuts. Stir-fry for 1 minute.
6. Add cooked noodles to the wok or skillet. Toss to combine with the spice mixture.
7. Season with salt to taste.
8. Garnish with chopped scallions, if desired.
Cooking Time: 10-12 minutes
Japanese Miso Glazed Eggplant
Discover the sweet and savory harmony of this classic Japanese dish. This simple yet flavorful recipe is perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 2 medium eggplants, sliced into 1/2-inch thick rounds
– 2 tablespoons white miso paste
– 2 tablespoons soy sauce
– 2 tablespoons sake (Japanese rice wine) or dry white wine
– 2 tablespoons sugar
– 2 cloves garlic, minced
– 1 tablespoon sesame oil
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together miso paste, soy sauce, sake, and sugar until smooth.
3. Place eggplant slices in a single layer on a baking sheet lined with parchment paper.
4. Brush the miso glaze evenly over both sides of the eggplant slices.
5. Drizzle sesame oil over the eggplant.
6. Bake for 20-25 minutes or until tender and caramelized, flipping halfway through.
Cooking Time: 20-25 minutes
Korean Bibimbap with Gochujang Sauce
Bibimbap, meaning “mixed rice,” is a beloved Korean dish that combines the flavors of various vegetables and protein with a sweet and spicy sauce. This recipe adds an extra layer of depth with a gochujang-based sauce.
Ingredients:
– 1 cup cooked white rice
– 1 cup mixed vegetables (bean sprouts, shredded carrots, diced zucchini)
– 1/2 cup marinated beef (or tofu for a vegetarian option), sliced
– 2 tablespoons Gochujang sauce
– 1 tablespoon soy sauce
– 1 tablespoon sesame oil
– Salt and pepper to taste
– Garnishes: chopped green onions, toasted sesame seeds
Instructions:
1. Cook the rice according to package instructions.
2. Heat a non-stick pan with sesame oil and marinated beef (or tofu). Cook until browned, about 3-4 minutes.
3. Add mixed vegetables and cook until tender, about 3-4 minutes.
4. In a small bowl, whisk together Gochujang sauce, soy sauce, and sesame oil.
5. To assemble the Bibimbap, place cooked rice in a bowl, followed by the vegetable-beef mixture, and drizzle with the Gochujang sauce.
6. Garnish with green onions and toasted sesame seeds.
Cooking Time: 15-20 minutes
Thai Green Curry with Coconut Milk
A fragrant and flavorful Thai dish that combines the creaminess of coconut milk with the spiciness of green curry paste.
Ingredients:
– 2 tablespoons vegetable oil
– 4-6 Thai basil leaves, chopped
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 tablespoons Thai green curry paste
– 1 can (14 oz) coconut milk
– 1 cup mixed vegetables (bell peppers, carrots, and Thai eggplant)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add chopped basil, garlic, and ginger; cook until fragrant, 1 minute.
3. Add curry paste; cook, stirring constantly, for 1-2 minutes.
4. Pour in coconut milk; bring to a simmer.
5. Add mixed vegetables; cook until tender, about 5-7 minutes or until the sauce has thickened slightly.
6. Season with salt and pepper to taste.
7. Garnish with fresh cilantro leaves.
Cooking Time: 15-20 minutes
Vietnamese Pho with Beef Brisket
Experience the rich flavors of Vietnam with this comforting and savory beef brisket pho recipe.
Ingredients:
– 1 pound beef brisket, sliced into thin strips
– 4 cups beef broth
– 2 cups water
– 1 tablespoon fish sauce
– 1 tablespoon soy sauce
– 1 tablespoon sugar
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground cardamom
– 1/4 teaspoon ground cloves
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 star anise, whole
– 1 tablespoon grated ginger
– 8 oz rice noodles
– Fresh herbs (basil, mint, cilantro) for garnish
– Lime wedges and chili sauce for serving
Instructions:
1. In a large pot, combine beef broth, water, fish sauce, soy sauce, sugar, cinnamon, cardamom, and cloves. Bring to a boil, then reduce heat and simmer.
2. Add sliced onion, garlic, and star anise to the pot. Simmer for 30 minutes.
3. Cook rice noodles according to package instructions. Drain and set aside.
4. Add beef brisket strips to the pot. Simmer for 20-25 minutes or until tender.
5. Assemble pho bowls by placing cooked noodles, sliced beef, and a sprinkle of fresh herbs in each bowl. Serve with lime wedges and chili sauce.
Cooking Time: Approximately 1 hour
Chinese Dim Sum Pork Buns
These soft and fluffy buns are filled with savory pork and served steaming hot. A perfect snack or light meal for any occasion.
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup cornstarch
– 1/4 teaspoon salt
– 1/4 teaspoon sugar
– 1/2 cup warm water
– Filling ingredients (below)
Pork Filling:
– 1 pound ground pork
– 1 tablespoon soy sauce
– 1 tablespoon sesame oil
– 2 cloves garlic, minced
– 1 tablespoon chopped scallions
Instructions:
1. In a large mixing bowl, combine flour, cornstarch, salt, and sugar.
2. Gradually add warm water to form a dough. Knead for 10 minutes until smooth.
3. Divide dough into small balls. Roll out each ball into a thin circle.
4. Place 1 tablespoon of pork filling in the center of each circle.
5. Fold the dough over the filling, forming a bun shape. Seal edges and place on a bamboo steamer lined with parchment paper.
6. Steam buns for 12-15 minutes or until cooked through.
Cooking Time: 12-15 minutes
Indian Butter Chicken with Basmati Rice
A rich and flavorful Indian-inspired dish that combines the tender chicken breast with a velvety butter sauce, served over fluffy basmati rice.
Ingredients:
– 1 lb boneless, skinless chicken breast
– 2 tbsp vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1/2 tsp ground cinnamon
– 1/4 tsp ground cardamom
– 1/2 cup heavy cream
– 2 tbsp unsalted butter
– Salt and pepper to taste
– Fresh cilantro leaves, chopped (optional)
– Basmati rice for serving
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add chicken and cook until browned, about 5-6 minutes.
2. Remove chicken from skillet, set aside.
3. Reduce heat to medium, add onion and garlic; sauté until softened, about 3-4 minutes.
4. Stir in cumin, coriander, cinnamon, and cardamom; cook for 1 minute.
5. Add heavy cream and butter; stir until sauce thickens slightly, about 2-3 minutes.
6. Return chicken to skillet, simmer until cooked through, about 10-12 minutes.
7. Serve over basmati rice, garnished with chopped cilantro if desired.
Cooking Time: 25-30 minutes
Indonesian Satay Chicken Skewers
Experience the bold flavors of Indonesia with these savory chicken skewers, typically served at street food stalls and family gatherings.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 1/2 cup coconut milk
– 2 tablespoons soy sauce
– 2 tablespoons kecap manis (sweet soy sauce)
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1/4 teaspoon ground cumin
– 1/4 teaspoon coriander powder
– 1/4 teaspoon turmeric powder
– Salt and black pepper to taste
– 20 bamboo skewers, soaked in water for at least 30 minutes
– Vegetable oil for brushing
Instructions:
1. In a blender or food processor, combine coconut milk, soy sauce, kecap manis, garlic, ginger, cumin, coriander powder, turmeric powder, salt, and black pepper.
2. Thread chicken pieces onto the bamboo skewers, leaving a small space between each piece.
3. Brush the chicken with the marinade mixture, making sure they are well-coated.
4. Place the skewers on a baking sheet lined with parchment paper.
5. Brush the tops with vegetable oil and bake in a preheated oven at 400°F (200°C) for 15-20 minutes or until cooked through.
Cooking Time: 15-20 minutes
Malaysian Laksa with Shrimp and Tofu
Laksa, a popular Malaysian noodle soup, is elevated by the addition of succulent shrimp and tofu. This recipe combines the rich flavors of laksa paste with fresh seafood and protein-rich tofu for a satisfying meal.
Ingredients:
• 200g thin rice noodles
• 2 cups chicken or vegetable stock
• 2 tbsp laksa paste
• 1 tsp grated ginger
• 1/4 cup sliced red bell pepper
• 150g large shrimp, peeled and deveined
• 250g firm tofu, cut into small cubes
• Salt and black pepper to taste
• Chopped scallions and fried shallots for garnish (optional)
Instructions:
1. Cook noodles according to package instructions. Drain and set aside.
2. In a large pot, combine stock, laksa paste, and ginger. Bring to a boil then reduce heat and simmer for 10 minutes.
3. Add bell pepper and cook for an additional 5 minutes.
4. Add shrimp and tofu. Cook until shrimp are pink and tofu is lightly browned (about 5-7 minutes).
5. Season with salt and black pepper to taste.
6. Serve noodles in bowls and ladle the laksa mixture over. Garnish with scallions and fried shallots if desired.
Cooking Time: 25-30 minutes
Filipino Adobo Chicken with Garlic Rice
Savor the bold flavors of the Philippines with this classic dish that combines tender chicken, tangy adobo sauce, and aromatic garlic rice.
Ingredients:
– 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
– 1/4 cup soy sauce
– 2 tablespoons vinegar
– 2 cloves garlic, minced
– 1 tablespoon fish sauce (optional)
– 1 teaspoon ground black pepper
– 2 cups cooked white rice
– 3 cloves garlic, minced
– Salt to taste
– Fresh cilantro leaves for garnish
Instructions:
1. In a large bowl, combine chicken, soy sauce, vinegar, garlic, fish sauce (if using), and black pepper. Mix well.
2. Marinate for at least 30 minutes or overnight.
3. Cook the rice according to package instructions. Set aside.
4. Grill or cook the chicken in a pan until cooked through.
5. In a separate pan, sauté minced garlic until fragrant. Add cooked rice and stir-fry until combined with garlic.
6. Serve chicken on top of garlic rice, garnished with cilantro leaves.
Cooking Time:
– Marinating time: 30 minutes to overnight
– Cooking the chicken: 20-25 minutes
– Garlic rice preparation: 5-7 minutes
Singaporean Chili Crab with Mantou Buns
Experience the bold flavors of Singapore’s street food scene with this mouthwatering chili crab recipe, served with fluffy mantou buns for a delightful twist.
Ingredients:
– 1 lb blue swimmer crabs, cleaned and cut into bite-sized pieces
– 2 tbsp vegetable oil
– 4-6 garlic cloves, minced
– 2-3 Thai bird’s eye chilies, seeded and chopped
– 1/4 cup chili tomato sauce
– 2 tbsp soy sauce
– 1 tsp oyster sauce (optional)
– 1 tsp sugar
– Salt and pepper to taste
– 4 mantou buns, steamed according to package instructions
Instructions:
1. Heat oil in a wok or large skillet over medium-high heat.
2. Add garlic and chilies; stir-fry until fragrant (30 seconds).
3. Add crab pieces; stir-fry until they turn pink (about 5 minutes).
4. In a small bowl, whisk together chili tomato sauce, soy sauce, oyster sauce (if using), sugar, salt, and pepper.
5. Pour the sauce mixture over the crab; stir-fry until coated (2-3 minutes).
6. Serve the chili crab with steamed mantou buns.
Cooking Time: 15-20 minutes
Cambodian Fish Amok with Steamed Jasmine Rice
Experience the bold flavors of Cambodia with this classic dish, where fish cooked in coconut milk and spices is wrapped in banana leaves and steamed to perfection. Serve with fluffy jasmine rice for a truly authentic meal.
Ingredients:
– 1 pound fish (such as tilapia or catfish), cut into small pieces
– 2 cups coconut milk
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– Salt and black pepper, to taste
– 4 banana leaves
– Steamed jasmine rice, for serving
Instructions:
1. In a large pan, heat oil over medium heat. Add onion, garlic, and ginger; cook until onion is translucent.
2. Add fish pieces and cook until they turn white.
3. Pour in coconut milk, cumin, turmeric powder, salt, and black pepper. Stir to combine.
4. Divide the mixture among four banana leaves, placing a portion in the center of each leaf.
5. Fold the leaves over the filling, securing with toothpicks if needed.
6. Steam the amok for 15-20 minutes or until the fish is cooked through.
7. Serve with steamed jasmine rice.
Cooking Time: 20-25 minutes
Laos-style Sticky Rice with Mango
A classic Laotian dessert, this sweet and fragrant sticky rice dish is served warm with a juicy slice of ripe mango.
Ingredients:
– 1 cup glutinous or “sweet” rice
– 2 cups water
– 1/4 cup granulated sugar
– 1/4 teaspoon salt
– 1 ripe mango, sliced
– 1 tablespoon vegetable oil
Instructions:
1. Rinse the glutinous rice and soak it in water for at least 4 hours or overnight.
2. Drain the rice and place it in a medium saucepan with 2 cups of fresh water. Add sugar and salt. Bring to a boil, then reduce heat to low and cover.
3. Simmer for 15-20 minutes, or until the rice is cooked and sticky.
4. Heat the vegetable oil in a small pan over medium heat. Add a few grains of cooked sticky rice to test the temperature. When the oil sizzles, pour it evenly over the cooked sticky rice.
5. Serve warm with sliced mango on top.
Cooking Time: 20 minutes
Burmese Tea Leaf Salad with Peanuts
This refreshing salad is a popular street food in Myanmar, made with the unique flavor of fermented tea leaves ( lahpet). The combination of crunchy peanuts and tangy tea leaf flakes creates a delightful harmony of textures and tastes.
Ingredients:
– 2 cups fermented tea leaves (lahpet)
– 1/4 cup roasted peanuts
– 1/2 cup chopped scallions (green onions)
– 1/4 cup chopped cilantro
– 2 tablespoons soy sauce
– 1 tablespoon lime juice
– Salt, to taste
Instructions:
1. In a large bowl, combine tea leaves and peanuts.
2. Add scallions and cilantro; toss gently to combine.
3. Drizzle with soy sauce and lime juice; toss again.
4. Season with salt to taste.
5. Serve immediately.
Cooking Time: 5 minutes
Bangladeshi Shorshe Ilish with Mustard Sauce
Shorshe Ilish is a popular Bangladeshi dish made with mustard oil fried fish, served with a flavorful mustard-based sauce. This recipe brings the authentic taste of Bangladesh to your table.
Ingredients:
– 4 pieces of fresh ilish (hilsa) or any other white fish
– 1/2 cup mustard oil
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 tablespoon mustard paste
– 1 tablespoon vegetable oil
– 2 tablespoons mustard seeds
– Salt, to taste
– Fresh cilantro, for garnish
Instructions:
1. Heat the mustard oil in a pan over medium heat.
2. Add the minced garlic and grated ginger; sauté until fragrant.
3. Add the fish pieces; cook until golden brown.
4. In a separate pan, heat the vegetable oil and add the mustard seeds; let them pop.
5. Mix in the mustard paste, salt, and 1/2 cup water to make the sauce.
6. Serve the fried fish with the mustard sauce and garnish with cilantro.
Cooking Time: 20-25 minutes
Pakistani Biryani with Lamb and Spices
Pakistani Lamb Biryani Recipe
Pakistani lamb biryani is a flavorful and aromatic dish that combines tender lamb with fragrant spices, basmati rice, and saffron. This classic recipe is perfect for special occasions or everyday meals.
Ingredients:
- 1 pound boneless lamb shoulder, cut into small pieces
- 2 medium onions, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon red chili powder
- 1 can (14 oz) diced tomatoes
- 2 cups basmati rice
- Saffron threads, soaked in 2 tablespoons hot water
- Salt, to taste
- Oil or ghee, for frying
Instructions:
- Fry the lamb and onions until browned. Add garlic, cumin, coriander, cinnamon, cardamom, turmeric, and chili powder. Cook until fragrant.
- Add diced tomatoes and cook for 5 minutes.
- Soak basmati rice in water for 30 minutes. Drain and add to the lamb mixture.
- Make a layer of cooked rice in a large pot, followed by a layer of lamb mixture. Repeat this process until all ingredients are used.
- Sprinkle saffron threads over the top layer and drizzle with oil or ghee.
Cooking Time:
1 hour 15 minutes to 1 hour 30 minutes, depending on your oven temperature.
Sri Lankan Coconut Roti with Sambal
This traditional Sri Lankan flatbread is a staple in many homes, often served with a spicy sambal to add an extra layer of flavor. The combination of crispy roti and tangy sambal is a match made in heaven!
Ingredients:
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 cup coconut milk
– 1 tablespoon vegetable oil
– Sambal (see below for recipe)
– Optional: chopped cilantro or onions for garnish
Instructions:
1. In a large mixing bowl, combine flour and salt.
2. Gradually add in coconut milk and mix until a dough forms.
3. Knead the dough for 5 minutes until it becomes smooth and elastic.
4. Divide the dough into 6-8 equal portions.
5. Roll out each portion into a thin circle.
6. Heat the oil in a non-stick skillet or griddle over medium heat.
7. Cook the roti for 30 seconds on each side, until crispy and golden.
Sambal Recipe:
– 2 cups chopped fresh chilies (such as bird’s eye or cayenne)
– 1/4 cup fish sauce
– 2 cloves garlic, minced
– Salt to taste
Combine all ingredients in a bowl. Mix well and adjust seasoning to taste. Serve with roti.
Cooking Time: Approximately 20-25 minutes for the roti, plus an additional 5-10 minutes for the sambal preparation time.
Nepalese Momo Dumplings with Tomato Chutney
Experience the authentic flavors of Nepal with these delicious momo dumplings wrapped in a savory tomato chutney. Perfect for any occasion, this recipe is sure to delight your taste buds.
Ingredients:
For the momos:
– 2 cups all-purpose flour
– 1/4 cup warm water
– 1/4 teaspoon salt
– Filling ingredients (see below)
Filling:
– 1 pound ground pork or beef
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon sesame oil
For the tomato chutney:
– 2 cups fresh tomatoes, diced
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 2 tablespoons vegetable oil
Instructions:
1. Prepare the momo dough by mixing flour, warm water, and salt.
2. Roll out the dough into thin circles.
3. Place a spoonful of filling in the center of each circle.
4. Fold the dough over the filling, forming a triangle or a square shape.
5. Seal the edges by pressing them together with your fingers.
6. Cook the momos by steaming them for 15-20 minutes or frying them until golden brown.
7. Meanwhile, prepare the tomato chutney by sautéing onions and garlic in oil until softened.
8. Add diced tomatoes, cumin, salt, and pepper. Simmer for 10-15 minutes.
Cooking Time: 30-40 minutes
Summary
Discover the bold flavors and aromas of East Asia’s most iconic dishes with these 18 authentic recipes. From spicy Szechuan noodles to savory Indian butter chicken, this collection takes you on a culinary journey across countries like China, Japan, Korea, Thailand, Vietnam, Indonesia, Malaysia, Philippines, Singapore, Cambodia, Laos, Burma, Bangladesh, Pakistan, and Sri Lanka. Explore the versatility of ingredients like peanuts, coconut milk, gochujang sauce, and sambal, and delight in the diversity of these mouthwatering dishes. Get ready to ignite your taste buds with this exotic eastward culinary adventure!
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