Recipes

Tom Yum or Tom Yam

is the most famous Thai soup, not only in Asian countries but also around the world. There are several variations of this soup, but they all have one thing in common: it is a combination of spiciness (chili), sourness (lime), and seafood flavor (fish sauce and shrimp). If you want to try cooking Tom Yum Goong, we recommend trying this recipe as it is very easy and quick to prepare.

Recipe by Pailin Chongchitnant. Preparation: 20 minutes Cooking: 30 minutes Total time: 50 minutes.

Recipe for 4 servings

Crunchy pork belly

Vietnamese or Chinese recipe? It is not important, important is how to do it properly.

This is the simplest roasted pork recipe that you can find. But it turns out amazing.

Recipe from Helen

Prep: 20 mins Cook: 60 mins Ready in: 4 hrs 20 mins

For: 4-6 Servings

Gimbab - Kimbab recept (김밥)

But did you know that there is a Korean version of the sushi roll? If not, you are missing out. Kimbap (sometimes spelled gimbap) is made with steamed white rice and dried seaweed, which is of course similar to the Japanese version.

But there are two big differences: the rice and the filling. While sushi rice is seasoned with vinegar, kimbap is instead cut with sesame oil and sweeter. As for the fillings, while the Japanese incorporate mostly raw fish (tuna, salmon, chopped scallops), in Korea the inside layer consists of cooked or preserved items like canned tuna, kimchi, grilled bulgogi and ham and cheese. Also, spicy kimchi kimbap is one of the greatest hangover cures around.

Recipe from Maangchi.

Bulgogi (Korean BBQ Beef) - Korean special dish 

Korean beef BBQ - bulgogi, can be easily prepared at home from a few basic ingredients and thin slices of beef do not last long marinated. Here's everything you need to know about how to make the best bulgogi possible!

Preparation time: 10 minutes, Marinating: 1 hour Cooking time: 10 minutes

Total time: 20 minutes. Recipe for: 4 people

THE BEST TOFU RECIPE, A specialty from the province of Sichuan. Mapo tofu (Chinese: 麻 婆 豆腐;) is a popular Chinese dish from Sichuan Province.

It consists of tofu in a spicy sauce, based on douban (fermented bean and chilli paste) and douchi (fermented black bean), along with minced meat, traditionally beef or pork. The food existed as early as 1254 in the suburbs of Chengdu, the capital of Sichuan Province.

Main cooking time : 10 minutes, cooking time : 5 minutes, total time : 15 minutes

Recipe for : 3 people

A fresh Vietnamese vegetable salad combines crunchy cucumber, carrots, and mung bean sprouts with fragrant herbs and a sweet-and-sour lime dressing. This easy recipe is full of color and flavor and can be prepared in just 20 minutes.

Tandoori masala chicken - favorite indian special dish

The best way to prepare food is from the part of the chicken where it is with bones and skin. This food isn't too spicy. The key to the beautiful, crispy surface is hidden in a thick coat of Tandoori marinade.

Preparation time: 10 minutes, cooking time: 35-40 minutes, total time: 50-60 minutes

Recipe for: 7 person

​​Fish sauce glazed pork belly - Thịt rang cháy cạnh - Fish sauce glazed pork belly becomes a tasty addition to family meals.

Although the fish sauce amount is much less now, this is still one of the dishes that really make you want to eat a lot of rice. The ingredients are nothing extraordinary, the cooking is very easy as well, and the finished dish is so delicious.

Prep: 20 mins, Cook: 50 mins Ready In: 1 hr 10 mins, Yield: 3-4 Servings

If you are not familiar with this dish, it may look rather unusual.  What is this exactly?  Meat-filled snow globes?  Fossilized pork parts? 

Interestingly, this dish of jellied meat is not distinct to just Asian cuisine, but is also popular in Eastern and Western European cuisine as well. 

The traditional recipes use meats with cartilage such as hocks, feet, tails, etc., as the cartilage contains the gelatine needed to give the dish its distinct structure.  These recipes are laborious to make because the meats need to be thoroughly cleaned and these choice parts are often not the most sanitary.

Yakiudon is Stir-Fried udon noodles with meat and vegetables. It's simple, quick and more homemade food than in a restaurant.

Although Yakiudon is not a fancy Japanese dish, with lots of vegetables and meat, it is still a very good idea for a perfect lunch or a great alternative to dinner or a quick snack.

Preparation time: 10 minutes, Cooking time: 7 minutes

Recipe for : 2 servings

Chinese cuisine is one of the most varied in the world.

If you want to know the real China with everyone as it should be, then only in the original environment of a real Chinese restaurant you have the opportunity to enjoy one of the most famous gastronomic delicacies, which includes the indisputable crispy Peking duck. Real Peking duck is only served in Beijing.

In addition to the quality of the meat itself, the final culinary experience of the diner is determined by the way it is prepared and served. An important part of the Peking duck is the skin. Ducks are prepared only by specially trained chefs, who are then on the table right in front of the guests and portion them out. Portioning itself requires a special skill. The duck is cut into exactly 120 pieces and each piece contains a piece of crispy skin and meat. It is not a fried thin hard crust as we know it from regular baking. This skin is soft to the bite, deliciously supple and fragile, yet baked, fragrant and melting on the tongue.

Sesame ball Bánh rán - This kind of snack is influenced by chinese cuisine, which is very popular in many Asian countries, including Vietnam. In northern Vietnam, it is called Banh Ran and southern Vietnam called Banh Cam.

The dish is very popular due to the smell of green beans, coconut, sesame and crispy crust made of fragrant rice, which creates a very harmonious taste. Discover how to make this attractive delicacy, the sesame ball.

Kung Pao Chicken is one of the most popular Chinese recipes. We all love the spicy and flavorful Kung Pao prepared in the style of Sichuan Province in China.

Authentic Kung Pao Chicken requires Sichuan pepper for a "numbing taste." However, the Kung Pao we get in Chinese restaurants is often toned down with vegetables like carrots, bell peppers, water chestnuts, celery, zucchini, or broccoli in the recipe.

Create an atmosphere of a quality Asian restaurant at home. This recipe is not as complicated as it may seem at first glance. Try it once, and you'll be convinced. You can also try substituting peanuts with cashews or bamboo shoots.

Serves 2 people, prep time 15 min., cooking time 5 min.

Probably the most well-known Indian food in Britain, perhaps even one of the most known of any type of cuisine, this meal is considered by the minister of foreign affairs in the United Kingdom to be the “true British national dish.”

No matter its true origins, when one has a taste of this creamy dish, they find out just why it’s so universally loved. This is a classic curry recipe, first marinating chicken mean before cooking it in curry sauce.

Tom Ka Gai (ต้มข่า ไก่) is a coconut chicken soup combining the taste of lime leaves, lemon grass and galangal. Galangal can look similar to ginger but with the difference that while ginger has a warming effect, galangal has a cooling and a refreshing, almost smoky taste.

You do not need to peel it, but just use the main part of the galangal and offshoots. You can also freeze galangal before cutting it into slices placed separately on the plate, and then freeze them in a bag for future use.

There are other versions of Tom Kha made with seafood (Tom Kha Thale Thai ต้มข่า ทะเล), mushrooms (Tom Kha het Thai ต้มข่า เห็ด), pork (Tom Kha him, Thai ต้มข่า หมู) and tofu (Tom Kha taohu, Thai. ต้มข่า เต้าหู้)

In the 19th century, Tom Kha was not soup, but it was the dish of chicken or duck in a light coconut broth with plenty of galangal, served with roasted chili paste for dipping

Banh Mi is a type of sandwich prepared in the style of Vietnamese cuisine.

The base is a baguette, which arrived in Vietnam during the period of French colonial rule. The Vietnamese version differs from the original with the use of rice flour.

The fresh bread is sliced lengthwise to create a pocket for the filling. This is typically made up of slices of grilled meat (usually pork, but chicken or fish is also used), pickled vegetables (daikon radish, carrot), fresh cucumber slices, chili pepper, and coriander leaves. The filling may also include rousong (meat cooked and shredded into fibers, then toasted dry) or Vietnamese Gio Lua sausage. For flavoring, mayonnaise, soy sauce, or chili sauce (Tuong Ot) is often added. In Vietnam, banh mi is sold as street food mainly for breakfast, with each small vendor having their own unique recipe.

With Vietnamese immigrants, this dish spread worldwide, particularly popular in North America (e.g., Lee's Sandwiches).

Forget blueberries, currently black rice is considered one of the great natural "superfoods".

The so-called black rice should more accurately be referred to as purple rice, as it has deep, dark, bright-red hues when cooked. This name refers to a variety of rice types, including Thai black jasmine rice and Indonesian black rice.