This treat—daifuku refers to mochi sweets—was a childhood favourite of recipe developer Matthew Kimura.
Banh Mi is the all-time favourite sub with a mix of meat and Vietnamese pickled vegetables. Try this Vietnamese Bread Roll with Chicken now! Recipe by Asian Inspirations.
Explore IamfromCebu's 593 photos on Flickr!
An Australian favourite, Vegemite is used in this Chinese dish of Vegemite Chicken Wings. Have a look at this recipe if you're looking for a fun snack or a meal dish!
Recipe video above. A traditional Indonesian fried rice recipe which is often served with a fried egg for a protein boost to make it a meal, but I usually serve it as a side dish. The magic ingredient in this is kecap manis, a sweet soy sauce which is available in large supermarkets and of course in Asian stores. Feel free to swap out the chicken for other proteins! Shrimp/prawns, tofu, beef and pork are all great alternatives.
This is one of my dad’s favorite dish. Some people call it “the Philippines answer to Japan’s Sushi” since it is, basically, a dish of uncooked fish. Though, technically, it has more in common to L…
Okonomiyaki are traditional Japanese fritter-like pancakes that are great for using up a head of white cabbage. Serve with okonomiyaki sauce, Japanese mayonnaise or your favourite hot sauce. Each serving provides 360 kcal, 17.5g protein, 35g carbohydrates (of which 17.5g sugars), 15.5g fat (of which 3.5g saturates), 5.5g fibre and 2.5g salt.
Gordon's family favourites: Slow-roasted pork belly with apple sauce
One of the simplest Thai dishes that can be eaten as a quick meal or as part or a larger Thai dinner. You can put different things in it, the classic veggie version would have some sliced onion and…
If you're a grilled chicken enthusiast, you'll want to be trying this version at your next barbecue. The coating is a mix of milky coconut and tangy tamarind, and it's served with a fragrant Vietnamese-style dipping sauce.
Tendre fish fillet poached in seasoned water, then topped with spices, Sichuan boiled fish is tasty, pungent and super addictive.
This katsu curry recipe comes directly from wagamama! Creating the famous dish in the comfort of your own kitchen is easy and only takes 15 minutes prep.
My favourite Chinese restaurant treat, made at home! So easy, and unbelievably good. The roll out dough will keep in the fridge for a couple of days, or you can freeze them, then pop them in the pan when you are ready to cook (you don't even need to defrost them). They are best eaten fresh off the stove!
This is a healthier version of the classic Irish colcannon. It contains olive oil and leeks and may just be the best mashed potato recipe you'll ever taste!
Pan-fried buns filled with a delicious filling of cabbage, vermicelli noodles, and other veggies. All wrapped in some homemade dough before being pan-fried until golden brown and crisp then cooked in a steam to get that nice crisp exterior but chewy inside.These are inspired by my favourite buns from the food stalls and night markets in Taipei. I’d pack a dozen in my suitcase and freeze it when I get back home, and they’d still be soo good! These can of course be frozen and reheated too for whenever you’re craving some buns!
Khao Soi is a wonderful curry noodle soup from the Chiang Mai region of Thailand. And here I show you how to make it from scratch including the curry paste (and show you a short cut using a bought curry paste)! This wonderful noodle soup is delicious, flavour packed version of laksa but it is paired with chicken, a side of crispy noodles, eschallot and mustard pickles. This soup will transport you straight to Thailand and it is a pushy recipe Dear Reader!
Sometimes desperation drives us to do things we normally wouldn’t do in the right frame of mind. A few months ago our bedroom door got stuck shut and I couldn’t enter the room. I asked…
Eurasian Beef Smore is a delicious thick and dark rich beef stew from the Eurasian community in Singapore and Malaysia. It has a European base, with Asian flavourings.
Recipe video above. Spicy Thai Noodles, a popular Thai take-out dish from the streets of Thailand! Make sure you have all ingredients ready to toss into the wok as once you start cooking, things happen quickly! Spice level: moderate to high (it's SUPPOSED to be spicy!)
Winner of The Great Cookbook Challenge, Dominique Woolf, shares a quick and easy family-friendly recipe for Singapore-style Chilli Tofu.
Chewy Korean rice cakes simmered in a rich and creamy, sweet and spicy sauce with a drizzling of stretchy Mozzarella - this Rose Tteokbokki is a favourite!
Sweet, savoury and SPICY, this easy bibimbap sauce is ready to add a burst of flavour heat to your favourite Korean recipes. Try it with your next bibimbap rice bowl, spicy rice cake skewers and so much more!
This chicken pasanda curry is creamy and tart from yoghurt and fragrant with cumin and coriander. It is one of the milder and simpler Indian chicken curry recipes and a real treat for all the family!
Laos khao soi is one of the best hidden gems in the world of noodle soups. It has a garlicky tomato meat sauce that gives this dish its wonderful flavour and colour.
As a dumpling lover myself, I decided to compile a list of the best dumplings around the world. Including Georgia, China, Korea and, of course, Poland.
They remind me of a cross between croissants and naan bread seasoned with diced scallions. Painting the layers of dough with sesame oil as you roll the dough will yield flakey layers.
My mum makes the most delicious mee rebus and my sister managed to get hold of the recipe. So I decided to try making this on Z's birthday as we invited the relatives over for lunch. I don't think I've ever cooked so much before in my life! It was enough for at least 20 servings, and by the time I finished the food preparations the day before (chopping, peeling, mashing, frying the paste), I could feel a dull ache creeping up my back. I could really do with a good long back massage. On the morning of the lunch party, I just had to boil the beef and combine the ingredients to make the gravy. Sounded easy. However, as it was my first time making it, plus I haven't had mee rebus in a long long time, I couldn't quite remember how it should taste exactly, and when I tasted the gravy, it was rather insipid and had a strange aftertaste. That was when I started panicking and wondered if I should order pizza instead and ditch the mee rebus. Thank goodness my sister came to the rescue (although she was an hour later than expected)! She had made this dish not too long ago, so she would be able to tell me (objectively) what was wrong with it. Basically I think I needed to add more spice, chillies and shallots, which I quickly fried up and added to the massive pot of gravy. After letting it boil down for another half hour or so, it all started to come together with the right taste and consistency. Phew! After I sat down to have a bowl of it (with all the garnishings, condiments etc), I was happy that it turned out even better than I expected (okay, I didn't want to have high hopes for a first attempt). My sister gasped when I told her that it was also my first time trying out the cucur udang recipe. I know, I shouldn't be trying out new stuff when cooking for guests, but I find that first attempts usually work out for me (or perhaps it's because I don't have a benchmark). It's when I try to replicate a previous successful attempt that it sometimes doesn't turn out as well as I hoped. Anyway, the fritters turned out fantastic, and I think it must have been pretty popular with everyone as there weren't many left when it was my turn to eat. Click here for the recipe. It goes really well when soaked in the mee rebus gravy. After everyone had finished eating, there was still a tonne of gravy left in the pot, and so I packed some in takeaway boxes for the guests to bring home. It will be a while before I make this dish again as we've been eating it three times in a row, and I still have a container of it in the freezer. But now that I've attempted making it, mee rebus is no longer a mystery to me! Alright now, let's see.....where did I put that recipe..... scroll down and have a look! Mum's Mee Rebus Recipe Ingredients Prepare beef stock: 500-600g beef (kept whole) 6-7 cups water Salt Pepper 1 cinnamon stick 6 cloves Boil the beef for 2 hours until tender. Remove beef from stock and slice thinly into bite-size pieces. Prepare mashed potatoes: 1/2 kg sweet potatoes, steamed/boiled and mashed. Blended ingredients: 1 cup shallots, ground 4-5 tbsp chilli paste (dried chillies soaked and finely blended) 2-3 tbsp ground coriander 2 inches galangal, finely chopped 6 candlenuts, finely ground 1 1/2 tbsp salted soy bean paste (Yeo's brand) Thickening solution: 1 tbsp corn flour + 1 tbsp rice flour mixed with 1/4 cup water Assembly: 1.5 kg yellow hokkien noodles, blanched 200g bean sprouts, blanched Deep fried tofu, cut into cubes Boiled potatoes, sliced Hard boiled eggs, sliced Crispy fried shallots Coriander and scallions, chopped Lime/lemon wedges Method: 1. Fry the blended ingredients in vegetable oil until fragrant. Add beef stock and bring to a boil. Simmer for 1/2 hour. Add mashed sweet potato gradually until it's thickened into a gravy. Do this by mixing a little mashed sweet potato with some stock in a ladle to loosen up the potato before stirring it into the rest of the stock in the pot. Make sure it's fine and smooth. You don't want chunks of sweet potato in the gravy. Simmer for 15 minutes, stirring occasionally. 2. Stir in the thickening solution and bring to a boil again. 3. Add the sliced beef. 4. In individual serving bowls, assemble noodles, bean sprouts, tofu, potatoes and boiled egg. Ladle some of the gravy and beef into each bowl. Garnish with fried shallots, coriander and scallions. Squeeze some lime/lemon juice over before serving. Serve with cucur udang if desired (highly recommended).
Soft, melty eggplants meet caramelised savoury flavour in this easy Burmese Curry Eggplant recipe.
Calamansi, the Filipino lime is the basic flavor in this muffin. After you mix the muffin batter, add a good amount of calamansi juice concentrate. The limey, yet sweet tart-like flavors, and zesty citrus aroma unique to the calamansi makes this a very light, refreshing summer muffin. This recipe was inspired by the Philippine cookbook "Bake Me A Cake" by Ginny Roces de Guzman. The recipe makes 12 large muffins.
In this post, we’ll tell you the story of tulumba tatlisi. This post covers the traditional tulumba recipe, the origin of the sweet, the local variations, and much more!
Turnover with chicken filling.
