Foods from Asia Recipes

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Travel to Asia with these easy and delicious mouthwatering dishes! From opulent dumplings to sweet dango, there is something in this collection for everyone!

Recipe 1/4

Birthday Enchiladas

60 Min

Easy

6-8 Servings

Ingredients:

  • 1.5 pounds (680g) pork ribs, divided into individual ribs
  • 1 small carrot (2 ounces; 60g)
  • 1 small yellow onion, halved (4 ounces; 120g)
  • 5 black peppercorns
  • 2 bay leaves

Directions:

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Recipe 1/8

Dumpling Filling

10 minutes

Easy

4 Servings

Ingredients:

  • 1 pound ground chicken
  • 1/2 cup chopped green onions
  • 2 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Directions:

  1. In a large mixing bowl, combine the ground chicken, green onions, minced garlic, grated ginger, soy sauce, sesame oil, salt, and black pepper. Mix thoroughly until all the ingredients are well incorporated.

Recipe 2/8

Dumpling Dough

50 minutes

Easy

4 Servings

Ingredients:

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 3/4 cup warm water

Directions:

  1. In a large mixing bowl, combine the all-purpose flour and salt. Mix well to ensure the salt is evenly distributed in the flour.
  2. Create a well in the center of the flour mixture and gradually pour in the warm water. Use a fork or your hands to mix the water into the flour until a rough dough forms.
  3. Transfer the dough onto a clean, floured surface. Knead the dough for about 5-8 minutes or until it becomes smooth and elastic. If the dough is too sticky, add a little more flour; if it’s too dry, sprinkle a small amount of water.
  4. Shape the dough into a ball and place it back in the mixing bowl. Cover the bowl with a damp cloth or plastic wrap and let the dough rest for 15-30 minutes. This resting time will allow the gluten to relax, making the dough easier to roll out.
  5. After resting, the dough is ready to be rolled out and shaped into dumpling wrappers according to your desired size and thickness. Roll out the dough thinly and use a round cutter or a glass to cut out circles for the dumpling wrappers.

 

Recipe 3/8

Accordion Cucumber

25 Minutes

Easy

2

Ingredients:

  • 3 large cucumber
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • 1 tsp salt
  • 1 tsp pepper
  • 2 tablespoons chili sauce
  • 1 tablespoon sugar
  • Sesame seeds, for garnish (optional)
  • Chopped green onions, for garnish (optional)

Directions:

  1. Begin by washing the cucumber thoroughly under cold water. Pat it dry with a clean kitchen towel.
  2. Using a sharp knife, carefully slice the cucumber lengthwise into thin, even slices, ensuring not to cut all the way through. You want the cucumber slices to remain connected at the bottom.
  3. In a small bowl, whisk together the rice vinegar, soy sauce, chili sauce, salt, pepper and sugar until well combined.
  4. Gently drizzle the prepared sauce over the sliced cucumber, ensuring that the sauce seeps into the crevices.
  5. Let the cucumber marinate in the sauce for at least 10-15 minutes to allow the flavors to meld and the cucumber to soften slightly.
  6. Serve the accordion cucumber as a refreshing and flavorful side dish or appetizer.

Recipe 4/8

Dango

25 Minutes

Easy

2 Servings

Ingredients:

  • 1 cup mochiko (sweet rice flour)
  • 1/2 cup hot water
  • 1/4 cup sugar
  • Toppings of your choice (such as sweet soy sauce, kinako (soybean flour), or sweet red bean paste)

Directions:

  1. In a mixing bowl, combine the mochiko (sweet rice flour) and mocha melted ice cream. Mix well.
  2. Microwave in 20 second increments. Use a spatula or wooden spoon to combine the ingredients until a smooth and slightly sticky dough forms.
  3. Dust your hands and a clean work surface with a little additional mochiko to prevent sticking. Transfer the dough to the work surface and knead it lightly for a few minutes until it becomes smooth and pliable.
  4. Divide the dough into small equal-sized portions and roll each portion into a small ball, roughly the size of a marble.
  5. Thread the cooled dango onto skewers, typically three to four pieces per skewer.
  6. Enjoy

Recipe 5/8

Sizzling Chili Oil

10 Minutes

Easy

10 Servings

Ingredients:

  • 1 Tablespoon Chili flakes
  • 1 Tablespoon Sichuan peppercorns
  • 1 Tablespoon Pink peppercorns
  • 1 bayleaf
  • 1 garlic clove
  • 1 tsp sesame seeds
  • 1 anise
  • 3 cloves
  • 1 tablespoon scallions, diced
  • 1 cup hot oil

Directions:

  1. In a small saucepan, combine the vegetable oil, chili flakes, Sichuan peppercorns, pink peppercorns, bay leaf, garlic, anise, cloves, sesame seeds and scallions. 
  2. Heat the mixture over medium heat, allowing it to come to a gentle simmer. Let it simmer for 5-7 minutes, stirring occasionally to infuse the flavors into the oil.
  3. Once the oil becomes fragrant and the spices have infused into the oil, remove the saucepan from the heat and let it cool for a few minutes.
  4. Let the chili oil cool completely before transferring it to a clean, airtight jar or bottle.

 

Recipe 6/8

Japanese Fruit Sandwich

40 Minutes

Easy

2 Servings

Ingredients:

  • 4 slices of soft white bread
  • 1/2 cup heavy cream
  • 1 tablespoon powdered sugar
  • 1 orange, peeled and sliced
  • 1 cup grapes, halved
  • 2 kiwis, peeled and sliced

Directions:

  1. In a medium-sized bowl, whip the heavy cream and powdered sugar together until stiff peaks form. This will be the creamy filling for your sandwich.
  2. Take each slice of bread and gently flatten it with a rolling pin to make it more pliable.
  3. Spread a generous layer of the whipped cream on one side of each slice of bread.
  4. Arrange the orange slices, grapes, and kiwi slices on top of the cream on two of the bread slices.
  5. Carefully stack the fruit-covered slices on top of the plain cream-covered slices to form two sandwich stacks.
  6. Gently press down on the sandwiches to secure the layers together.
  7. Wrap each sandwich tightly in plastic wrap, making sure to press firmly to create a compact shape.
  8. Chill the wrapped sandwiches in the refrigerator for at least 30 minutes to help the filling set and hold its shape.
  9. Once chilled, remove the plastic wrap and use a sharp knife to slice each sandwich in half. You’ll see the beautiful flower-like pattern created by the fruit when the sandwich is cut.

 

Recipe 7/8

Tamago Egg Sandwich

5 Minutes

Easy

1 Serving

Ingredients:

  • 2 slices of bread
  • 3 hard-boiled eggs
  • 3 tablespoons Kewpie mayonnaise (or more to taste)

Directions:

  1. Peel the hard-boiled eggs and place them in a mixing bowl. Use a fork to mash the eggs until they are finely crumbled.
  2. Add Kewpie mayonnaise to the mashed eggs, and mix well until the mayonnaise is fully incorporated and the mixture reaches your desired consistency.
  3. Take two slices of bread and spread the egg mixture evenly on one slice. Top with the remaining two slices of bread to create two sandwiches.

 

Recipe 8/8

Chinese Tomato Egg

10 Minutes

Easy

1 Serving

Ingredients:

  • 3 eggs
  • 1 large tomato, diced
  • 1 tablespoon Chinese cooking wine
  • 2 tablespoons soy sauce
  • 2 tablespoons vegetable oil
  • 2 scallions, finely chopped
  • Cooked white rice, for serving

Directions:

  1. In a bowl, beat the eggs until well combined.
  2. Heat 1 tablespoon of vegetable oil in a non-stick skillet over medium heat. Pour the beaten eggs over tomatoes into the skillet and cook. 
  3. Pour in the Chinese cooking wine and soy sauce, and continue cooking for an additional 2-3 minutes, allowing the flavors to combine.
  4. Gently scrambling them until they are just set. 
  5. Serve the Chinese Tomato Egg over a bed of white rice, and garnish with finely chopped scallions.

 

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