Asian Recipes
467 recipes found
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The Southeast Asian Noodle Dish That Should Be as Big as Pho and Pad Thai
Curry laksa, a dish of rice noodles in a creamy, fragrant broth that's brilliant ochre in color, warm with chiles and spices, and accompanied by a variety of toppings, is beloved across Southeast Asia.
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Forget Bubble Tea—This Cool, Creamy Beverage Is Taiwan’s Best-Kept Secret
Fruit milk, a fruity beverage across Taiwan, is creamy, refreshing, and subtly sweet.
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The Creamy, Coconutty Filipino Dessert Salad You'll Want All Summer Long
A creamy and refreshing fruit salad made with pandan jelly and coconut cream.
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How to Perfect Sticky and Sweet Filipino Barbecue Skewers
Satisfy your appetite for Filipino barbecue with these sweet, sticky glistening skewers of grilled pork or chicken.
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Taiwanese Braising Liquid
In Taiwan, this flavorful stock of soy sauce, Chinese spices, and sugar is used over and over again to braise meats and vegetables.
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Singaporean Fudge Cake
In Singapore, people flock to Lana Cakes for a taste of their famous chocolate fudge cake. What sets it apart isn’t just the cake’s tenderness and intense chocolate flavor—it’s also the dessert’s unique frosting, which resembles chocolate pudding. Here's how to make the cake at home.
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Gaeng Hunglae (Northern Thai Pork Curry)
Seasoned with palm sugar, tamarind paste, and hunglae powder—a regional variation on garam masala—this sweet and sour pork curry is deeply aromatic, and one of northern Thailand’s most iconic dishes.
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Beef Nilaga (Filipino Beef Soup)
Each bite of beef nilaga’s melt-in-your-mouth meat, buttery bits of bone marrow and tendon, and unctuous vegetable-laden beef broth is a symphony of textures and flavors. Here, Philippine-born chef Yana Gilbuena shares her recipe for the Filipino beef soup.
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Spiced Potato Gratin
This cheesy spiced potato gratin is homey enough for a weeknight meal, but also impressive enough for a dinner party.
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Maja Blanca (Filipino Coconut Pudding With Corn)
Sweet corn and creamy coconut star in maja blanca, a luscious Filipino dessert.
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Fan Tuan (Taiwanese Stuffed Rice Roll)
Originally an obscure breakfast item enjoyed mainly by the Chinese refugees who introduced it, fan tuan—a portable burrito-shaped rice roll typically filled with pork floss and a crispy cruller—has become an everyday staple in Taiwan.
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Soto Ayam Madura (Indonesian Chicken Noodle Soup)
Soto ayam Madura is an Indonesian chicken noodle soup fragrant with turmeric, coriander, lemongrass, and makrut lime leaves.
Milk Bread Pull-Apart Rolls
Asian milk bread, also known as Japanese milk bread or Hokkaido bread, is pillowy soft and buttery with a hint of sweetness. Tangzhong, the traditional Chinese technique of cooking flour and liquid (milk, water or a combination) into a paste and adding it to the dough when cooled, is the key to full, airy-soft, squishy buns that stay fresh longer. (You can also use this technique for cinnamon buns or hot cross buns.) These pull-apart rolls are a version of milk bread popular at Asian bakeries. The dough, with the addition of tangzhong, is supple and easy to work with. You can shape the rolls into balls or, for a little flair, twist them into knots. Use a round 9-inch cake pan, or similar pan, to bake the bread.
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This Salty-Sweet Chocolate Porridge Will Fully Convert You to a Breakfast Person
Drizzled with condensed milk and a smattering of dried anchovies, this porridge is typically served for breakfast or as a midday snack in the Philippines.
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Topik (Armenian Chickpea and Potato Dumplings)
These Armenian chickpea and potato dumplings are a classic Armenian Lenten dish. Filled with onions, currants, and warm spices, topik are sweet and savory, with a rich, velvety texture reminiscent of pâté.
Tandoori Chicken
Believed to have originated in Iran but known by different names depending on the country, the tandoor is a clay oven used throughout South, Central and Western Asia to bake, roast and grill. Meats cooked in a tandoor are incredibly moist and tender; cooking on a grill or in the oven under the broiler can achieve similar results. Make incisions into the chicken to help the marinade really penetrate the meat. Lemon juice and yogurt help achieve the tenderness tandoori chicken is known for, while a combination of sweet paprika and Kashmiri chile powder give it its signature red hue. (The bright red hue you might see in some Western restaurants is achieved by adding red food coloring.) Serve with steamed basmati rice and cucumber cilantro raita.
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Malaysian Fiddleheads and Fava Beans in Spicy Coconut Milk
Loved by Malaysians the world over, “masak lemak” is one of the most popular styles of cooking in Peninsular Malaysia and refers to cooking in coconut milk. You can prepare almost any ingredient in this style.
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Bumbu Dasar Putih (Indonesian White Spice Paste)
This white spice paste is the cornerstone of many Indonesian meals and is the base of many other essential flavorings within the cuisine. Plus: Having a jar in my fridge means I can whip up my favorite meals at a moment’s notice.
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Kasam Sabi (Bornean Fermented Mustard Greens)
Kasam sabi—pleasantly tangy and salty fermented mustard greens—is commonly eaten as a side dish with rice or combined with meats on the hot and humid island of Borneo.
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Macau Pork Chop Sandwich
This salty-sweet sandwich featuring a tender, flavorful bone-in pork chop on a toasted, buttered pineapple bun is a classic in Macau, where it's won over the hearts and stomachs of locals and tourists alike.
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Pengat Pisang (Malaysian Banana Coconut Soup)
Lightly sweetened with palm sugar, pengat pisang—a delightful Malaysian dessert with pleasantly chewy sago pearls, bananas, and rich coconut milk—is the best kind of afternoon pick-me-up.
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Puto (Filipino Steamed Rice Cakes)
These palm-sized Filipino steamed rice cakes are ideal to dip into your favorite stew, serve with a sweet or savory topping, or enjoy all on their own as a satisfying snack.
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Brazo de Mercedes (Filipino Meringue Roll)
This pillowy Filipino meringue roll filled with rich lemon-scented custard is a true celebration of eggs.
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Malaysian Fish Head Curry Recipe
South Indian and Malaysian cuisines come together in this spicy vermillion curry that's simmered with fish heads, eggplant, and okra.