10 Food Recipes from Asia worth Trying Out

by Daniel Michaels

The Asian continent is vastly known for its flamboyant food recipe.

Several countries in this beautiful continent have food recipes that contribute strongly to the uniqueness of the entire continent’s food packages.

Their combination of food will leave you wondering if something like that was ever possible, but the Asians make the impossibility possible as long as we are talking food.

SO, I have researched and compiled 10 food recipes from Asia worth trying out.

So lets get started.



Have you ever eaten rice and mango as a combination? I am betting your answer would most like be a No.

But somehow, the Asians have come up with a way to merge this food and fruit.

They call it Ashleys’s Sticky Rice Mango. If you are still wondering about the possibility, then I would suggest that you read this recipe thoroughly.


  • 400 g sushi rice or Thai sticky rice
  • 1 x 400 ml tin of coconut milk
  • 100 g palm sugar or brown sugar
  • 2 large ripe mangos


  1. Soak the rice in cold water and leave nightlong. The next day, rinse and drain the rice, continue till the water runs clear.
  2. Place it in a very big pan, bowl with cold water and pop on the lid, simmer over an occasional heat for 5 minutes, or till all the water is absorbed.
  3. Now, in a separate pan, mix the coconut milk, sugar and ¼ teaspoon of salt over a medium heat. Allow it to the boil, then turn off the heat.
  4. Pour ½ of that mixture over the rice and leave to soak up for only 2 minutes, or till the rice is soft. Pour the remaining into a bowl. Place in the refrigerator.
  5. Mix the coconut milk with the rice, then peel,  and cut the mango into wedges. Serve with the sticky rice.


how to prepare ROJAK

This dish hails from Malaysia, Indonesia and Singapore. It is a salad that merges veg, fruit and crispy tofu.


  • 1 large ripe mango
  • 1 bunch of radishes
  • ½ a cucumber
  • ½ a ripe pineapple
  • 125 g beansprouts
  • 125 g baby spinach
  • 350 g firm tofu
  • 1 fresh red chilli
  • 100 g unsalted peanuts
  • Groundnut oil


  • 2 limes
  • 4 tbps extra virgin olive oil
  • 1 tbps runny honey
  • 1 tbps sambal oelek
  • 1 tbps tamarind
  • 1 tbps light brown sugar


  1. First of all, mix the zest from one lime with the remaining dressing ingredients. Add ocean salt and black pepper, then transfer to a jug and put aside.
  2. Slice the cheeks from the mango and finely slice all into lengths, removing the skin. Finely slice the radishes, then deseed and cut the cucumber into cubes. Now, peel the pineapple and turn over 1cm cubes.
  3. Add it all to a bowl together with the beansprouts and spinach, then cut the bean curd into 2cm cubes. Finely slice the chili and toast the peanuts in a dry cooking pan, then pour into a bowl.
  4. Now, place the pan on a medium heat with a little oil and therefore the bean curd. Fry for only 10 minutes, or till deep golden on all sides.
  5. Remove and pour on empty paper, then scatter it on the fruit. Drizzle over the dressing and garnish with the cooked peanuts and to a little red chili.



This dish is extremely delicious and that’s because of the salad merged with then noodles, any noodle lover will immediately appreciate this meal.


  • 200 g rice noodles
  • 1 small broccoli
  • 1 handful frozen peas
  • 1 handful frozen edamame beans
  • 1 tbsp sesame seeds
  • 1 bunch of spring onions
  • ½ a bunch of fresh mint


  • 3 cm piece of ginger
  • 1 fresh red chilli
  • 2 limes
  • 3 tbsp olive oil
  • 1 tbsp sesame oil
  • 1 tbsp low-salt soy sauce
  • ½ tbsp brown sugar


  1. Firstly, prepare the noodles based on the packet’s directions, and bring a pan of water to boil. Cut the broccoli into florets and allow the water to boil for 2 minutes.
  2. Add the peas and edamame beans to the water, allow to boil, then rinse, drain and refresh in cold water.
  3. Toast the beans seeds in a dry pan over a medium heat. Trim and finely slice the spring onions, choose and chop the mint leaves.
  4. For the dressing, peel and finely chop the ginger, then deseed and finely slice the chili pepper and place into a jar and tightly cover the lid.
  5. Finally grate with the zest from one lime, squeeze in like 4 tablespoons of juice, then add the remaining dressing ingredients and shake well. Now, mix the noodles, vegetables and spring onions, then mix with the dressing, sliced mint and cooked benne seed
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This dish can be used to make some Asian soups and noodles.

Since it has lots of vegetable, many vegetarian will love this dish.


  • 3 cloves of garlic
  • 5cm piece of ginger
  • 200 g mixed Asian greens , such as baby pak choi, choy sum, Chinese cabbage
  • 2 spring onions
  • 1 fresh red chilli
  • 5 sprigs of fresh Thai basil
  • 1 stick of lemongrass
  • 2 star anise
  • 800 ml clear organic vegetable stock
  • 1 tbsp fish sauce , (optional)
  • 1 tbsp soy sauce
  • 1 small punnet shiso cress
  • 1 lime


  1. First thing you want to do is peel and crush the garlic, then peel and roughly chop the ginger. Trim the greens, finely shredding the cabbage, if using. Trim and finely slice the spring onions and chili pepper.
  2. Smash the lemongrass on a board with a kitchen utensil till it breaks open, place in a cooking pan alongside the garlic, ginger and star anise.
  3. Place the pan over high heat, then add the vegetable stock, allow it to boil and then reduce it and gently simmer for ½ hour.
  4. Minutes before its sauté, add your Asian veggies and gently cook till they’re still crisp.
  5. Serve the broth in deep bowls seasoned with fish sauce (if using) and condiment, sprinkle the herbs, cress, onion and chili pepper, then serve with wedges of lime.


how to prepare BALINESE PORK STEW

This dish has an unbelievable, fragrant flavor, are you having a weekday night feast, this dish is perfect.


  • 750 g higher-welfare skinless, boneless pork belly, cut into finger-length strips
  • 750 g higher-welfare pork belly ribs, halved
  • 300 g Chinese long beans or green beans
  • 300 g patty-pan squash
  • ½ Chinese cabbage
  • 4 kaffir lime leaves
  • 500 g jasmine rice
  • 4 lime


  • 80 g galangal
  • 20 g fresh turmeric
  • 400 g small Thai shallots
  • 1 bulb garlic
  • 2 fresh red Bird’s Eye chillies
  • 3 fresh red chillies
  • 5 candlenuts or macadamia nuts
  • 1 tbsp black peppercorns
  • 1 tbsp white peppercorns 50g palm sugar
  • 50 g palm sugar
  • 1 tbsp shrimp paste


  • 2 Bird’s Eye chillies
  • 3 kaffir lime leaves
  • 3 small red shallots
  • 2 sticks lemongrass
  • 2 limes
  • coconut oil


  1. First thing you do is preheat the kitchen oven to 180ºC/350ºF/gas. To form the paste, peel and finely slice the recent turmeric, then scrub and finely slice the galangal, place on a dry skillet for a couple of minutes, or till they begin to unleash their oils.
  2. Peel and finely slice the shallots and garlic, then deseed and roughly chop the chillies, slice the nut too.
  3. Crush the peppercorns with a pestle and mortar, and add all of the paste ingredients, one massive pinch of ocean salt, then muddle everything together – if you’re mortar is simply too little, try this in batches.
  4. Place ½ of the paste in a sealable bag and freeze for one more day reserving a tablespoons of the remaining paste to 1 facet, place the paste into an outsized casserole pan. Add the pork and massage all those pretty flavours Drizzle with oil, then cover with a chunk of wet paper and a layer of tin foil.
  5. Place in the kitchen oven to cook for two hours, or till fantastically tanned and knotted, shaking the receptacle halfway through and removing the foil for the ultimate half-hour.
  6. Chop the Chinese long beans into 7cm chunks (if using), fraction the squash across the center, then roughly shred the cabbage.
  7. Now remove the receptacle from the kitchen appliance and place over a medium heat on the hob. Add the vegetables, lime leaves, reserved paste and coconut milk, and gently mix. Simmer for 15 minutes, or till the veg is tender.
  8. Meanwhile, cook the rice in line with the pack directions, and prepare the sambal. Finely slice the chillies and lime leaves, then peel and slice the shallots. Trim and take away the outer leaves from the lemongrass, then finely slice. Pour in a small bowl with the juice and a drizzle of copra oil. Season to style.
  9. Cut the banana leaf (if using) into items slightly larger than your bowls or plates, then hold over the flame on your hob till bendy and pliable.
  10. With a spoon, pour the rice onto the banana leaves, season the curry to style, and then mix up. Serve with the sambal and lime wedges for squeeze over.



This dish is packed with a zingy flavor and it’s a fusion of Thai and Chinese food.

To enjoy it more, refrigerate the leftovers and you won’t stop wanting to eat more.


  • 500 ml groundnut oil
  • 300 g higher-welfare minced pork
  • 1 pinch of ground white pepper
  • 3 spring onions
  • 1 tbsp red Thai paste
  • 300 ml organic chicken stock
  • 1 small cube of bread , to test the oil
  • 1 bunch of holy basil
  • 1 head of gem lettuce , or iceberg lettuce
  • For the pickled carrots
  • 200 ml rice vinegar
  • 100 g sugar
  • 1 tbsp fennel seeds
  • 1 star anise
  • 2 medium carrots
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  1. To make the preserved carrots, add the rice vinegar to a pan over a medium heat with the sugar, fennel seeds, star anise, and one teaspoon of ocean salt. Simmer and stir till the sugar is dissolved. Finely slice the carrots using a chordophone. Remove the pan from the heat, add the carrots and stir to coat. Leave to chill utterly, then allow for a minimum of ½ hour.
  2. Heat one tablespoon of the vegetable oil in a pan till it’s hot. Add the minced pork, season with the white pepper and a pinch of salt, then toss till golden and setting out to crisp.
  3. Finely slice the spring onions. Add two of the sliced spring onions to the pan with the red thai paste and cook for one minute. Pour the stock, and switch down the heat, stir for an extra twenty minutes, or till the stock has cooked and the pork is tender, deep-fried and setting out to crisp up once more.
  4. In a separate pan, heat the remaining of the vegetable oil. Add the bread; if it brown in ten seconds, your oil is hot enough to start out sautéing. Add the basil leaves, discarding the stalks. In batches, fry the basil leaves for three seconds, till they’re clear and crisp (careful of the recent oil, because it might spit). Remove the tender leaves with a slotted spoon and leave aside to dry on paper.
  5. To serve, strain and place the lettuce leaves on a serving plate, scatter over the pork, preserved carrots, onion and therefore the tender basil leaves. Drizzle with the carrots’ pickling liquid and serve hot.



This dish is not only nutritious, it’s also quick to make.

I would recommend this crispy beef recipe for a midweek dinner.


  • 1 tbsp unsalted peanuts
  • 2 cloves of garlic
  • 5cm piece of ginger
  • sesame oil
  • 2 star anise
  • 200 g lean minced beef
  • 1 tbsp runny honey
  • 1 tbsp fish sauce
  • 1 tbsp low-salt soy sauce
  • 2 limes
  • 150 g brown rice noodles
  • 2 spring onions
  • 1 fresh red chilli
  • 200 g fresh mixed salad veg , such as round lettuce, carrot, radishes, cress, spinach
  • 4 sprigs of fresh coriander


  1. Firstly, lightly toast the peanuts in a dry cooking pan, then crush with a pestle and mortar then leave aside. Peel and finely chop the garlic and ginger.
  2. Add one tablespoon of vegetable oil into the cooking pan on a medium-high heat. Add the mince, breaking it apart with a wood spoon, followed by ½ garlic and ginger and also the honey. Stir-fry for five minutes to crisp up and acquire golden brown.
  3. Meanwhile, crush the remaining garlic and ginger into a paste with the pestle and mortar, then muddle with the fish and soy sauces and juice to form a dressing.
  4. Cook the noodles in accordance with the packet directions.
  5. Trim the spring onions, then finely slice with the chili pepper (deseed if you like). Prepare the dish veg, breaking the lettuce leaves apart and slicing any fresh veg.
  6. Full your plates with pretty dish veg, then drain and add the noodles. With a sprinkle over the tender beef, chilli, spring onions and crushed peanuts, select the coriander leaves and tuck away.



Green tea roasted salmon uses juicy mango that contains vitamin c and this is important to help keep your immune system in order.


  • 150 g brown rice
  • 1 x 500 g salmon tail, skin on, scaled, bone in, from sustainable sources
  • 1 green tea bag
  • sesame oil
  • 1 clove of garlic
  • 320 g mixed salad veg, such as carrots, cucumber, tomato, chicory
  • 1 small ripe mango
  • 1 lime
  • low-salt soy sauce
  • 1 fresh red chilli
  • 1 x 3cm piece of ginger
  • 1 tbsp sesame seeds
  • ½ a punnet of cress


  1. First step, Preheat the kitchen oven to 180°C/350°F/for gas. Cook the rice consistent with the packet directions, then drain. Meanwhile, slice the salmon skin 1cm deep at 2cm intervals and place in a baking dish (use one 300g fillet, if you prefer). Season it with ocean salt and black pepper and teabag contents, then rub everywhere with one teaspoon of oil, putting it well into the cuts. Peel and finely slice the garlic, then poke a move every cut. Bake for twenty five minutes, or till medium through (15 minutes if employing a fillet).
  2. Prepare all of your dish veg, chopping everything into bite-sized chunks or slices that may be a pleasure to eat. Slice the cheeks off the mango, then peel, slice the flesh and place it into a pleasant bowl with all the veg. Squeeze all the juice out of the mango centre into a separate bowl, then squeeze in the lime juice and season soy sauce. Deseed, finely chop and add the chili to form a dressing, then toss with the veg and mango.
  3. Peel and place the ginger into a frying pan on a medium heat with one teaspoon of oil and add the sesame seeds. Fry for two minutes till beginning to crisp up, moving frequently, then stir the rice and season to the letter. Snip the cress over the dish, and serve with the salmon and rice.
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Thai green chicken curry is a delicious meal that has a flavor pinch you can’t resist.


  • 750 g skinless free-range chicken thighs
  • groundnut oil
  • 400 g mixed oriental mushrooms
  • 1 x 400g tin of light coconut milk
  • 1 organic chicken stock cube
  • 6 kaffir lime leaves
  • 200 g mangetout
  • ½ a bunch fresh Thai basil
  • 2 limes


  • 4 cloves of garlic
  • 2 shallots
  • 5cm piece of ginger
  • 2 lemongrass stalks
  • 4 green Bird\’s eye chillies
  • 1 teaspoon ground cumin
  • ½ a bunch of fresh coriander
  • 2 tablespoons fish sauce


  1. First of all, to make the curry paste, peel, roughly chop and place the garlic, shallots and ginger into a kitchen oven.
  2. Trim the lemongrass, remove the robust outer leaves, then finely chop and increase the heat. Trim and add the chillies together with the coriander (stalks and all). Blitz till finely cut, add the fish sauce and blitz once more.
  3. Now, slice the chicken into 2 ½ strips. Heat one tablespoon of oil in a giant pan on a medium heat, add the chicken and fry for 7 minutes, or till simply turning golden, then transfer to a plate.
  4. Tear the mushrooms into two, place the pan on a medium heat, add the mushrooms and fry for 5 minutes, or till golden. Transfer to a plate employing a slotted spoon.
  5. Reduce the heat to medium-low and add the Thai paste for 5 minutes, stirring often.
  6. Pour in the coconut milk and 400ml of boiling water, crumble in the broth and add the lime leaves. Reduce the heat and then simmer for ten minutes, or till reduced slightly.
  7. Stir the chicken and mushrooms, reduce the heat and cook for an additional 5 minutes, or till the chicken is baked through, adding the mangetout for the ultimate 2 minutes.
  8. Season and style with ocean salt and freshly ground black pepper. Pick, roughly chop and stir the basil leaves and the remaining coriander leaves. Serve with lime wedges and steamed rice.



This beef stir fry recipe is a juicy steak, not only that, it is merged with crunchy greens, juicy steak and sticky soy.


  • 320 g tender stem broccoli
  • 2 x 250 g lean flank steak
  • 2 teaspoons coriander seeds
  • 250 g medium free-range egg noodles
  • 3 teaspoons sesame oil
  • 1 red onion
  • 2 cloves of garlic
  • 6 cm piece of fresh ginger
  • olive oil
  • 3 tbsp soy sauce
  • 1 lime
  • 1 fresh red chilli


  1. First and foremost trim the broccoli, cut the larger broccoli stems in ½ lengthways, then place in a very heatproof bowl and pour in boiling water. Add a pinch of ocean salt and leave for 10 minutes, then drain and keep aside. Fill a pan halfway with water and allow to the boil.
  2. Slice the steaks against the grain into finger-sized strips and season with sea salt and black pepper.
  3. Pound the coriander seeds with a pestle and mortar, or smash with the bottom of a pan, until fine. Sprinkle over the meat.
  4. Drop the noodles into the pan of boiling water and cook till simply tender. Drain, then toss two teaspoons of vegetable oil in the pan.
  5. Peel and finely slice the onion and garlic, then peel and finely chop the ginger.
  6. Heat a splash of oil in a cooking pan or massive pan over a high heat, then add the onions, garlic and ginger. Fry for a few of minutes, or till the onions have softened slightly.
  7. Add the seasoned items of meat and stir-fry for one to 2minutes, then add the broccoli and fry for an additional 2minutes, stirring perpetually.
  8. Pour the soy and one teaspoon of vegetable oil, shake the pan till everything is well coated, then serve with the egg noodles.
  9. Cut the lime into wedges and finely slice the chilli, then sprinkle over the meal.

Research Materials Used For This Article and Further Reading:


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