Asian Recipes
460 recipes found
Shu Mai-Style Burgers
These burgers are inspired by the pork and shrimp filling of a shu mai dumpling. This gives you uncommon flavor in a burger — not only from the shrimp, but also from the combination of Asian ingredients — with adequate fat.
Shrimp Stock
Rice Noodle Salad With Crispy Tofu and Lime-Peanut Dressing
Unrefined expeller-pressed peanut oil contributes a wonderful nutty flavor to this dressing
Nigella Lawson's Red Cabbage
Mushrooms in Lettuce Wraps
Sticky Rice With Mango
Also known as “sweet rice” or glutinous rice (despite being gluten free), sticky rice is a large white grain that, when steamed, becomes translucent, shiny and, well, sticky. In French, it’s called riz gluant or gluey, not much more attractive. There should be a better word for it, because it really is undoubtedly one of the best things to eat under the sun.
Bok-Choy-and-Radish Coleslaw
Asian Cabbage Slaw
Cellophane Noodle Salad With Cabbage
This incredibly refreshing salad is loosely based on a recipe for a Thai cellophane noodle salad in Jeffrey Alford and Naomi Duguid’s “Hot, Sour, Salty, Sweet.” The authentic recipe includes more garlic and chiles as well as dried shrimp. Make sure to cut up the noodles before you try to toss them with the other ingredients.
Singapore curry powder
Roasted Sichuan Pepper-Salt
Roasted Squab With Sichuan-Peppercorn Marinade
Five-Spice Powder
Grilled Cured Salmon
Sichuan Hacked Chicken
Stir-Fried Oysters With Mushrooms and Scallions
Susanna Foo's Grilled Chicken Breasts
Fried Fish With Fried Ginger
Chile-Crusted Black Sea Bass
This recipe came to The Times from the chef Kerry Heffernan, who developed it after an afternoon fishing off Long Island for striped bass but catching black sea bass instead. It was refined in his kitchen in Sag Harbor, then taken back to Brooklyn for further work. It results in fillets of marvelous, flaky simplicity, with a blistering crust that intensifies the sweetness of the fish. White rice and a tangle of sautéed greens are excellent accompaniments, along with a glass of bracing white wine.
Curried Beef And Bitter Greens
Lemon-Grass-Ginger Soup With Mushrooms
Seared Fish With Shiitake Mushroom Ragout
Here is a main dish that can work with many kinds of skin-on fish fillets. Crisp the skin to a crackle in a pan, then finish cooking in the oven; the method can also work with meaty, skinless fillets like hake and mahi-mahi. As you cook, season little by little, tasting all the while, and feel free to adjust to your own palate. Though Chinese stir-fries are often thickened with a slurry of cornstarch, this recipe uses miso, which adds nuanced depth. A slick of sesame oil enriches the sauce and burnishes the fish. A crisp, off-dry riesling makes a fine pairing.
Clams with Chinese Black Bean Sauce
Arctic Char With Soba Noodles, Pine Nuts and Lemon
Soba, the slender buckwheat noodles from Japan, are pale brown in color, earthy in flavor and springy in the bite. Pair them with a silky, pink piece of fish to create a simple, elegant study in contrasts. The fish here, Arctic char, is reminiscent of salmon but has a more delicate texture. It’s seasoned with cumin seeds that, in a clever move, are briefly toasted in a pan then steeped in oil. The deeply scented oil and seeds are then spooned over the fish for a rich coating of flavor. The fish is roasted about 10 minutes, to desired doneness, while the noodles are tossed in a dressing of finely ground pine nuts, garlic, lemon zest and juice, along with a ribbon of olive oil. The recipe calls for Meyer lemons, which are smooth-skinned, sweet, fragrant and juicy, without the acidic tartness of more commonplace lemons. Meyers are easier to find than they used to be, but are still something of a delicacy in the produce aisle. Regular lemons will do fine.