Asian Recipes
460 recipes found
Pickled Sea Beans
Sesame Braised Chicken With Scallions, Daikon and Mushrooms
On a search for a nontraditional take on chicken in a pot in 2012, Melissa Clark was hoping for something that avoided the flavors and “seasonings inherent in Continental cuisine” — white wine, leeks, bacon. She found an answer in this recipe, which relies on dry sherry, soy sauce and star-anise-infused sesame oil as its braising liquid. Daikon and shiitake mushrooms soak up the liquid and soften under its weight. Be sure to brown the bird, too. It won't crisp the skin, but it does add depth of flavor.
Spicy Shrimp With Snow Peas
Kasu Cod
Broccoli in Garlic Sauce
Sesame Dip
Soft-Shell Crabs With Black-Bean Sauce
String Beans With Sesame Dressing
Lemon Grass Spicy Vegetables
Crab and Cantaloupe Salad with Ginger and Mint Dressing
Chicken in a Watermelon
“Consider the madness of roasting a hen inside a hollowed-out watermelon with soy sauce and a lemon,” Rozanne Gold wrote in 1994, when she brought this recipe to The Times, part of a roundup of April Fools’ Day recipes. It’s an unconventional recipe, with roots in Hawaii and meant to surprise. (Step 5 encourages cooks to show the full chicken and watermelon to guests before carving.) Do, as one commenter suggests, and have someone on hand to record the reactions. And what to do with the leftover watermelon pulp? Take Gold’s advice. “With some sugar, champagne and a little imagination, it makes a decent sorbet.”
Sesame Noodles With Shrimp and Corn
Stewed Spicy Chicken With Lemongrass And Lime
This wildly flavorful chicken dish is inspired by the bright flavors found in Thai cooking – garlic, galangal (or ginger), chiles, turmeric, cilantro and lemongrass. While its flavor profile is complex, it is blessedly easy to make. Just sauté the savories, herbs and spices and add the chicken to the pan. Allow it to cook, covered, for about 20 to 30 minutes. Remove the lid, let the chicken brown a bit, and that's it. Serve over rice so you don't miss out on a single drop of the exquisite sauce.
Rojac (Pineapple and cucumbers with hot,red-pepper flakes)
Balinese Thousand-Spice Sauce
Sea Scallops With Sweet Peppers and Snow Peas
Cambodian Barbecued Chicken
Stir-Fried Shrimp With Snow Peas and Red Peppers
This is not unlike the shrimp with snow peas you get in many Cantonese restaurants. But there are more vegetables in this version.
Spring Rolls With Hawaiian Shrimp
For a leaner alternative, green leaf lettuce can be used instead of egg roll wrappers. If using lettuce, follow all instructions except for frying. Chill briefly before serving.
Snow Peas and Red Pepper Rice Salad
Chicken Breasts With Sweet Red Peppers and Snow Peas
Rice Noodles With Stir-Fried Chicken, Turnips and Carrots
Turnips are a perfect winter vegetable for a hearty stir-fry.
Chicken Kottu Roti
This recipe for kottu roti, a popular Sri Lankan street food, comes from Sanjeewa Gooneratne, who prepares the dish at events around New York on a griddle the size of a sled. A flaky flatbread is stir-fried with eggs and spices and finished with a curry sauce. Don't let the long list of spices deter you from making the dish. You can omit a few and still experience its fantastic depths of flavor.
Sake-Steamed Chicken With Ginger and Scallions
“Steamed chicken is not the kind of dish that makes my mouth water,” Melissa Clark wrote in 2011, when bringing this recipe to The Times. But she made an exception for this dish, inspired by Harris Salat, who helps run the website Japanesefoodreport.com. Here, a full chicken is steamed for about an hour and a half over a mixture of sake and water, leaving it soft and flavorful.