Gluten-free sweet potato noodles are tossed with steak, mushrooms, and spinach to make this classic Korean dish. Get the recipe at Food & Wine.
So, what is Central Asian food all about? We travelled through 'The Stans' and ate many popular Central Asian dishes. Here are our favourite foods!
Popular Japanese food is characterized by several traditional Japanese dinner dishes that are often enjoyed on a daily basis and during some of the special holidays in Japanese culture. As an individual who loves to
Want delicious Chinese carry out but don't want to leave home? Try these 35 Chinese carry out recipes to bring the restaurant into your kitchen!
One-Pan Roasted Chicken in Oyster Sauce is easy to make and delicious. Set the oven timer and wait until this oven roasted chicken in oyster sauce is done!
Prepare to see Japan in a truly magnificent way, and succumb to the colors, flavors, and compositions of these 21 popular and must-try Japanese foods.
Cook your favorite Asian dishes anytime with these delicious recipes, 25 Great Asian Dishes at Home.
From teriyaki chicken, miso ramen, Japanese curry to yakisoba, find our most popular and EASY Japanese recipes you can make anytime.
These are the most delicious dishes in Southeast Asia under $5. If you're looking for cheap foods, try these delicious meals and you won't regret it.
These 6 MUST TRY Gluten-Free Asian Recipes are some of my tastiest and easiest favorites that will leave your taste buds satisfied.
Learn how to make delicious Asian food with over 400 delicious Taiwanese, Chinese, Asian Food Recipes and more! #ohsnapletseat
These Chinese Garlic Chive Boxes are a crispy, delicious appetizer or dim sum. You can pre-make the filling, but all other steps should be done the day you plan to serve them. This recipe makes a dozen chive boxes.
Rice noodles are tossed in a creamy Thai peanut sauce to create this naturally gluten free side dish. Made with fresh ginger, garlic and lime juice.
Kung Pao Chicken is the ultimate stir fry experience. It is loaded with delicious peppers, scallions, and peanuts in a sweet and salty, slightly spicy sauce. Make this favorite takeout dish at home for a delicious experience!
This is another dish that I have been wanting to make for some time. According to Blogger, I put this recipe in my queue back in early September 2010. Granted, I have recipes that I picked out years ago and haven't made yet saved in my Gmail account. The fact that I picked a recipe out so long ago and haven't made it yet doesn't necessarily bear any relation to how much I want to make the dish. Sometimes I sit on a recipe for ages because I just cannot manage to find one particular ingredient. Then there are the times that I pick out a recipe and then misplace it or forget about it. That happens a lot. Sometimes I sit on a recipe because it just never quite comes together - everytime I get ready to make it something comes up or I find that I am missing something that I could have sworn we had in the apartment. Usually we discover that we are missing something before we actually start cooking, but every once in awhile there is a late stage panic when we realize that we are out of some absolutely necessary component halfway through the cooking process. Anyway the component that we were always missing for this dish was the 1/4 pound of thinly sliced pork shoulder/butt. Since pork shoulders tend to be so large, they aren't something we generally stock in the freezer. And most normal grocery stores don't stock pork shoulder so buying one always requires a special trip to Fairway or Whole Foods. But the last time we cooked pork shoulder I hacked off a chunk and threw it in the freezer so I would have it the next time I thought about making this dish. Good thinking on my part, huh? Not to quote Alex's favorite phrase twice in a row, but this dish was kind of awesome. Vietnamese food is always a huge winner in our apartment - neither Alex nor I can get enough of the flavors of nuoc cham (Alex actually claimed that he likes it so much he could drink it), fresh herbs, fish sauce and lime juice. Vietnamese food just tastes so fresh and bright. It is also perfect for hot, steamy weather (like mid-80s over Memorial Day weekend in NYC), which is really no surprise given the steamy climate in Southeast Asia. The pork and shrimp in the stir-fry itself had a surprising amount of flavor given that they were quickly marinated in fish sauce and sugar, before being simply stir-fried with lemongrass and garlic. They didn't really need the nuoc cham at all. But if you are going to serve the stir-fry over rice noodles like we did, I would recommend the nuoc cham for the noodles. We quickly stir-fried our noodles in the pork and shrimp juju that was left in the wok after we cooked the stir-fry to loosen the noodles up and flavor them. If you don't have noodles, you could also serve the stir-fry with rice and a sauteed vegetable of some sort. Any way you serve it, I think you will have an excellent meal. Recipe after the jump! Vietnamese Shrimp and Pork Stir-Fry Hot Sour Salty Sweet: A Culinary Journey Through Southeast Asia By Jeffrey Alford and Naomi Duguid INGREDIENTS: 1/2 lb medium to small shrimp, peeled and deveined 1/4 lb boneless pork butt or shoulder, thinly sliced 2 tbsp fish sauce 1 tsp sugar 2 tbsp peanut or vegetable oil 1 tbsp garlic, minced 2 tbsp lemongrass, minced fresh ground black pepper 2 tbsp mint or cilantro, chopped for garnish (optional) Place shrimp and pork slices in a bowl. In another small bowl, mix together fish sauce and sugar, then pour over shrimp and pork. Stir to make sure pork and shrimp are well-coated with marinade. Marinate, covered, for 30 minutes. Heat a wok over high heat. Add oil and swirl to coat the wok. When the oil is hot, add garlic and stir-fry for 10 seconds, then add lemongrass. Stir-fry until the garlic starts to change color. Toss in shrimp and pork and any remaining marinade. Stir-fry vigorously until the pork is cooked through. Transfer to a plate, grind black pepper over the top and garnish with herbs (if desired). Serve stir-fry on top of rice noodles with salad greens, nuoc cham and fried shallots.
A fast and easy weeknight dinner recipe, this Shrimp Pad Thai is a lighter version of the take-out classic.
Hunan Pork and Tofu spicy stir fry is a classic dish served at many Hunan restaurants throughout China and the US. Hunan-style food, like Sichuan food, features hot chilis, fermented beans and green onions, much more.
Pork Sinigang sa Kamias is a version of Filipino Pork Sinigang using pork belly and bilimbi – which is locally known in the Philippines as kamias
There’s no delivery required for this delicious, healthy and easy Bok Choy With Garlic and Oyster Sauce Recipe! Ready in 10 minutes from start to finish.
Easy to cook, healthy vegetarian and vegan recipes for everyday life to help you make your mealtimes fun, enjoyable, satiating, and stress-free.
An authentic version of Pork with Garlic Sauce involves just three main ingredients: pork, wood ear mushrooms, and celtuce, the stem part of a lettuce plant
These Ginger Scallion Hokkien Noodles are a 10-ingredient wonder that takes just 20 minutes to prepare, making it perfect for a quick and delicious weeknight meal.
Unlike many yellow rice recipes, this one — influenced by Spain’s colonization of the Philippines — is a main course, similar to paella. I usually make it with jasmine rice, which is all about texture (slightly sticky and soft, yet firm enough to hold its shape) and smell (slight, but distinct floral notes). That said, I have substituted extra-long grain rice, the classic choice for Mexican- and Puerto Rican-style yellow rice, with good results. The shrimp and/or chorizo can be swapped with other quick-cooking proteins or vegetables. Use only vegetables and vegetable stock if you want to make the dish vegetarian.
Pork, shrimp, mushroom, noodle, and veggie stuffed Vietnamese Egg Rolls served with a flavorful Nuoc Cham dipping sauce are guaranteed to have your guests asking for more!
