13 Healthy Asian Dinner Recipes

There’s something truly magical about Asian cuisine that makes it both comforting and vibrant.

The moment I stepped into my kitchen, I was inspired by the fresh ingredients waiting to be transformed into delicious dishes.

From the fragrant spices of Thai Green Curry to the soothing broth of Vietnamese Pho, each recipe is a celebration of flavor and health.

I’m excited to share some incredible dinner ideas that will not only tantalize your taste buds but also nourish your body.

Let’s explore these healthy Asian recipes together and elevate our dinner game!

Thai Green Curry

Thai Green Curry is a quintessential dish that showcases the balance of flavors that Thai cuisine is famous for—spicy, sweet, salty, and tangy. This dish is packed with vibrant vegetables, tender chicken, and aromatic herbs, all simmered in a creamy coconut milk-based sauce. The green curry paste, which is the star of the dish, provides a delightful heat and depth of flavor, making it a comforting meal perfect for dinner.

Preparing Thai Green Curry at home is a delightful experience that allows you to customize the ingredients to suit your taste preferences. You can choose to make it with chicken, beef, or even tofu for a vegetarian version. The key is to use fresh ingredients and a good quality green curry paste. This recipe serves 4-6 people and is perfect for a family dinner or a small gathering.

Ingredients (Serves 4-6)

• 2 tablespoons vegetable oil
• 1/4 cup Thai green curry paste
• 1 pound chicken breast, sliced thinly
• 1 can (13.5 oz) coconut milk
• 1 cup chicken broth
• 2 tablespoons fish sauce
• 1 tablespoon sugar
• 2 cups mixed vegetables (e.g., bell peppers, zucchini, and green beans)
• 5-6 kaffir lime leaves, torn into pieces
• 1 cup Thai basil leaves
• 1-2 red chilies, sliced (optional for garnish)
• Cooked jasmine rice, for serving

Cooking Instructions

1. Prepare the Ingredients: Slice the chicken breast into thin strips and set aside. Wash and chop the vegetables into bite-sized pieces.
2. Cook the Curry Paste: Heat the vegetable oil in a large pan over medium heat. Add the Thai green curry paste and cook for 1-2 minutes, stirring frequently until fragrant.
3. Add Chicken and Simmer: Add the sliced chicken to the pan and stir to coat with the curry paste. Cook for about 3-4 minutes until the chicken is lightly browned.
4. Incorporate Coconut Milk and Broth: Pour in the coconut milk and chicken broth. Stir well to combine. Bring the mixture to a gentle simmer.
5. Season the Curry: Add the fish sauce and sugar to the pan. Stir to dissolve the sugar and blend the flavors.
6. Add Vegetables and Simmer: Add the mixed vegetables and kaffir lime leaves to the curry. Continue to simmer for about 10 minutes or until the vegetables are tender and the chicken is cooked through.
7. Finish with Herbs: Stir in the Thai basil leaves and turn off the heat. Allow them to wilt in the residual heat.
8. Serve: Serve the Thai Green Curry hot with cooked jasmine rice. Garnish with sliced red chilies if desired for an extra kick.

Extra Tips

When making Thai Green Curry, it’s important to taste as you go and adjust the seasoning according to your preference. You can increase the heat level by adding more curry paste or fresh chilies, or balance the flavors with a touch more sugar or fish sauce.

Fresh kaffir lime leaves and Thai basil are key to authentic flavor, but if they’re unavailable, you can use lime zest and sweet basil as substitutes. Ultimately, remember that the quality of your curry paste will greatly affect the final dish, so try to use the best one you can find.

Vietnamese Pho

Pho is a traditional Vietnamese soup that has gained popularity worldwide for its rich and aromatic broth combined with flavorful herbs and spices. This dish typically features rice noodles, fresh herbs, and either beef or chicken, creating a hearty and satisfying meal that warms the soul.

Vietnamese Pho isn’t just a dish; it’s an experience that brings together a blend of textures and tastes, making it perfect for dinner gatherings or a cozy night in.

The key to a perfect Pho lies in the broth, which is simmered for several hours to extract flavors from spices and meats. This process infuses the soup with a depth of flavor that’s both invigorating and comforting.

While the preparation might seem challenging, the result is a deliciously complex bowl of soup that’s worth every minute spent cooking. With a variety of garnishes and accompaniments, each bowl can be personalized, making it a versatile dish for all palates.

Ingredients (Serves 4-6):

• 2 pounds beef bones (marrow and knuckle)
• 2 pounds beef brisket
• 1 large onion, halved
• 4-inch piece of ginger, halved
• 5 star anise
• 4 whole cloves
• 2 cinnamon sticks
• 1 tablespoon coriander seeds
• 2 tablespoons fish sauce
• 1 tablespoon rock sugar
• 1 tablespoon salt
• 1 pound rice noodles
• 1/2 pound beef sirloin, thinly sliced
• 1 cup bean sprouts
• 1 bunch fresh Thai basil
• 1 bunch fresh cilantro
• 2 limes, cut into wedges
• 2 fresh red chilies, sliced
• Hoisin sauce and Sriracha, for serving

Cooking Instructions:

1. Prepare the Broth: Begin by roasting the beef bones in a preheated oven at 450°F (232°C) for about 45 minutes until they’re nicely browned. This will enhance the depth and richness of the broth.
2. Char the Aromatics: While the bones are roasting, place the onion and ginger halves directly on an open flame or under a broiler until they’re slightly charred. This step adds a smoky flavor to your broth.
3. Simmer the Broth: In a large stockpot, add the roasted bones, brisket, charred onion, and ginger. Fill with enough water to cover the ingredients and bring to a boil. Skim off any impurities that rise to the top.
4. Add Spices: Wrap the star anise, cloves, cinnamon sticks, and coriander seeds in a piece of cheesecloth or a spice bag and add it to the pot. Add the fish sauce, rock sugar, and salt. Reduce heat and let simmer for 3-4 hours, adding water if necessary to keep the ingredients submerged.
5. Strain and Season the Broth: Once the broth has developed its flavors, remove the bones, brisket, and spice bag. Strain the broth through a fine mesh sieve. Adjust seasoning with additional fish sauce or salt if needed.
6. Cook the Noodles: Prepare the rice noodles according to package instructions. Drain and set aside.
7. Assemble the Pho: Thinly slice the cooked brisket. Divide the cooked noodles among serving bowls. Top with slices of brisket and raw sirloin.
8. Serve: Ladle the hot broth over the noodles and beef. Garnish with bean sprouts, basil, cilantro, lime wedges, and chilies. Serve hoisin sauce and Sriracha on the side for additional flavor.

Extra Tips:

For the best flavor, allow the broth to simmer slowly and avoid letting it come to a rapid boil, which can make it cloudy.

If you prefer a clearer broth, you can blanch the bones in boiling water for a few minutes before roasting. Remember to taste and adjust the seasoning of your broth.

Additionally, when slicing the beef sirloin, it helps to freeze it for about 20 minutes beforehand to make thin slicing easier. Personalize your Pho with your favorite toppings and sauces for a unique twist.

Japanese Miso Soup

Japanese Miso Soup is a comforting and flavorful dish that serves as a staple in many Japanese households. It’s made with a base of miso paste, which is fermented soybeans, and dashi, a type of Japanese stock. This soup isn’t only delicious but also rich in probiotics and nutrients, making it an excellent choice for a healthy dinner option.

Traditionally, miso soup is served as part of a Japanese meal and often contains a variety of ingredients like tofu, seaweed, and vegetables, providing both taste and nutritional benefits.

The beauty of Japanese Miso Soup lies in its simplicity and versatility, making it easy to prepare while still being deeply satisfying. The combination of ingredients can be adjusted to suit one’s preferences, allowing for a personalized touch to this traditional recipe.

Whether enjoyed as a light starter or a nourishing main dish, miso soup is a delightful way to experience the subtle yet profound flavors of Japanese cuisine.

Ingredients for 4-6 servings:

• 6 cups dashi stock
• 4 tablespoons miso paste (white or red)
• 1 cup tofu, diced into small cubes
• 1 cup wakame seaweed, rehydrated
• 1 cup fresh spinach leaves
• 1/2 cup green onions, thinly sliced

Cooking Instructions:

1. Prepare the Dashi Stock: Start by preparing the dashi stock according to the package instructions or by making it from scratch using kombu (kelp) and bonito flakes. Heat the dashi in a medium-sized pot over medium heat until it starts to simmer.
2. Add Tofu: Gently add the diced tofu to the simmering dashi. Allow the tofu to heat through for about 3-4 minutes. Be careful not to let the soup boil, as this can affect the flavor.
3. Incorporate Seaweed and Spinach: Add the rehydrated wakame seaweed and fresh spinach leaves to the pot. Stir gently and let them cook for about 2 minutes, just until the spinach wilts and the seaweed is tender.
4. Dissolve the Miso Paste: Take a small bowl or cup and add a ladleful of the hot dashi from the pot. Mix in the miso paste, stirring until it’s fully dissolved. Pour the miso mixture back into the pot, stirring gently to combine. Avoid boiling the soup after adding miso to preserve its delicate flavors.
5. Add Green Onions and Serve: Finally, add the sliced green onions to the soup. Give it a gentle stir and serve immediately in bowls, ensuring that each serving has a good balance of tofu, seaweed, and spinach.

Extra Tips:

When making Japanese Miso Soup, it’s important to remember that the key to a delicious soup isn’t boiling the miso paste, which can cause it to lose its flavor and health benefits. Always dissolve the miso in hot dashi separately before adding it back to the pot.

Additionally, feel free to experiment with other vegetables such as mushrooms or carrots, or add proteins like chicken or shrimp for variation. Keeping these tips in mind will help you create a miso soup that’s both authentic and tailored to your taste.

Korean Bibimbap

Korean Bibimbap is a classic and vibrant dish that showcases the beautiful harmony of colors, textures, and flavors that Korean cuisine is known for. This dish, which translates to “mixed rice,” is a delightful medley of seasoned vegetables, marinated beef, and a perfectly runny fried egg, all served over a bed of warm rice. The magic of Bibimbap lies in the gochujang sauce, which ties all the components together with its spicy, sweet, and savory notes, making every bite a flavorful experience.

Traditionally served in a hot stone bowl called a dolsot, Bibimbap is a versatile dish that can be customized with various toppings and proteins to suit your taste. Whether you choose to enjoy it with beef, chicken, tofu, or simply vegetables, the key is to maintain a balance of flavors and textures. This recipe serves 4-6 people and will guide you through creating an authentic Korean Bibimbap in the comfort of your own kitchen.

Ingredients

• 2 cups of short-grain white rice
• 1 pound of beef sirloin, thinly sliced
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 tablespoon brown sugar
• 1 tablespoon sesame seeds
• 2 cups spinach leaves
• 2 cups bean sprouts
• 2 carrots, julienned
• 1 zucchini, julienned
• 1 cup shiitake mushrooms, sliced
• 1 tablespoon vegetable oil
• 6 eggs
• 1 tablespoon gochujang (Korean chili paste)
• 1 tablespoon rice vinegar
• 1 tablespoon sugar
• 1 teaspoon toasted sesame seeds
• Salt and pepper to taste

Cooking Instructions

1. Prepare the Rice: Rinse the short-grain rice under cold water until the water runs clear. Cook the rice according to the package instructions or in a rice cooker until fluffy. Keep it warm.
2. Marinate the Beef: In a bowl, mix soy sauce, sesame oil, minced garlic, brown sugar, and sesame seeds. Add the sliced beef and marinate for at least 30 minutes.
3. Cook the Vegetables: Heat a bit of vegetable oil in a pan over medium heat. Sauté the carrots, zucchini, and shiitake mushrooms separately until tender, seasoning each with a pinch of salt. Blanch the spinach and bean sprouts in boiling water for about 1-2 minutes, then drain and set aside.
4. Cook the Beef: In another pan, cook the marinated beef over medium-high heat until browned and cooked through, about 5-7 minutes.
5. Fry the Eggs: In a clean pan, fry the eggs sunny side up until the whites are set but the yolks remain runny.
6. Make the Gochujang Sauce: In a small bowl, combine gochujang, rice vinegar, sugar, and toasted sesame seeds. Mix until smooth.
7. Assemble the Bibimbap: Divide the cooked rice among 4-6 bowls. Arrange the vegetables, beef, and a fried egg on top of each bowl of rice. Drizzle with gochujang sauce according to taste.

Extra Tips

For the best texture, verify that each vegetable is cooked separately to maintain its unique flavor and crispness. If you don’t have a dolsot, a regular bowl will work just fine, though the traditional stone bowl will add a delightful crispy layer to the rice.

Feel free to adjust the spice level of the gochujang sauce by adding more or less gochujang. To make a vegetarian version, simply omit the beef and add your choice of tofu or additional vegetables.

Enjoy the vibrant flavors of this Korean Bibimbap, and don’t forget to mix everything thoroughly before taking the first bite to experience all the flavors together.

Chinese Stir-Fry

Chinese Vegetable Stir-Fry is a classic Asian dish that’s vibrant, nutritious, and quick to make. It’s perfect for a healthy dinner that can be prepared in under 30 minutes, making it ideal for busy weeknights. This stir-fry is packed with a variety of colorful vegetables, providing a beautiful balance of flavors and textures. The dish is tossed in a savory sauce that complements the natural sweetness of the vegetables, resulting in a delightful and wholesome meal.

This recipe serves 4-6 people and is highly customizable based on the vegetables you have on hand. Feel free to add your favorite protein such as tofu, chicken, or shrimp to make it more substantial. The key to a successful stir-fry is to have all your ingredients prepped and ready to go before you start cooking. The stir-frying process is quick, and you want to guarantee each component is cooked perfectly without overcooking the vegetables.

Ingredients:

• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup broccoli florets
• 1 cup sugar snap peas
• 1 cup carrots, julienned
• 1 zucchini, sliced into half-moons
• 1 cup baby corn, halved
• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon hoisin sauce
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
• Salt and pepper to taste
• 2 tablespoons sesame seeds, for garnish
• 3 green onions, sliced for garnish

Cooking Instructions:

1. Prepare the Vegetables: Wash and prepare all vegetables as listed in the ingredients section. Having them ready will make the cooking process much smoother and prevent overcooking.
2. Mix the Sauce: In a small bowl, combine soy sauce, oyster sauce, hoisin sauce, and sesame oil. Set aside for later use.
3. Heat the Oil: In a large wok or skillet, heat vegetable oil over medium-high heat. Make sure the oil is hot before adding any ingredients to prevent sticking.
4. Sauté Aromatics: Add minced garlic and ginger to the hot oil. Stir-fry for about 30 seconds until fragrant, being careful not to burn them.
5. Add Vegetables: Start by adding the denser vegetables like broccoli and carrots first. Stir-fry for about 2 minutes, then add the bell peppers, zucchini, and sugar snap peas. Continue to stir-fry for another 3-4 minutes until the vegetables are just tender but still crisp.
6. Incorporate the Sauce: Pour the prepared sauce mixture over the vegetables. Stir well to coat all the ingredients evenly.
7. Thicken the Sauce: Add the cornstarch slurry to the stir-fry. Stir constantly until the sauce thickens, which should take about 1-2 minutes.
8. Season and Serve: Taste and adjust seasoning with salt and pepper if necessary. Remove from heat, garnish with sesame seeds and sliced green onions. Serve hot over steamed rice or noodles.

Extra Tips:

When making Chinese Vegetable Stir-Fry, it’s important to keep the heat high throughout the cooking process. This helps in achieving that signature crisp-tender texture of the vegetables.

Additionally, make sure not to overcrowd the pan, as this can lead to steaming rather than frying. If necessary, cook in batches. Experiment with different vegetables based on what’s in season, and consider adding nuts like cashews or peanuts for extra crunch.

Indian Lentil Dal

Indian Lentil Dal is a staple dish in Indian cuisine, known for its rich, comforting flavors and nutritional benefits. Made with a variety of lentils, spices, and aromatic herbs, this dish isn’t only delicious but also packed with protein, making it an excellent choice for a healthy dinner.

Whether you’re a seasoned cook or new to Indian cooking, this recipe is straightforward and offers a satisfying culinary experience that you can enjoy with family or friends.

Lentil Dal can be enjoyed as a standalone dish or paired with steamed rice or warm naan bread for a complete meal. The recipe incorporates a blend of spices such as cumin, coriander, and turmeric, which not only add depth of flavor but also provide health benefits. The slow simmering of the lentils in a fragrant sauce allows them to absorb all the spices, resulting in a creamy and flavorful dish.

Ingredients for 4-6 servings:

• 1 cup red lentils (masoor dal)
• 1 cup yellow lentils (toor dal)
• 1 large onion, finely chopped
• 2 tomatoes, chopped
• 4 cloves garlic, minced
• 1-inch piece of ginger, grated
• 2 green chilies, slit
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• 2 tablespoons ghee or vegetable oil
• Salt to taste
• 4 cups water
• Fresh cilantro, chopped, for garnish
• Lemon wedges for serving

Cooking Instructions:

1. Rinse Lentils: Begin by thoroughly rinsing the red and yellow lentils under cold water until the water runs clear. This helps remove excess starch and guarantees a smoother dal.
2. Cook Lentils: In a large pot, combine the rinsed lentils with 4 cups of water and bring to a boil. Skim off any foam that forms on the surface. Reduce heat to low, cover, and let simmer for about 30-40 minutes or until the lentils are tender.
3. Prepare the Tempering (Tadka): While the lentils are cooking, heat the ghee or oil in a separate pan over medium heat. Add cumin seeds and mustard seeds, allowing them to sizzle for about 30 seconds. Add the chopped onions and sauté until they turn golden brown.
4. Add Aromatics: Stir in the garlic, ginger, and green chilies, and cook for another 2 minutes, until fragrant. Then, add the chopped tomatoes and cook until they break down and become soft.
5. Spice it Up: Add turmeric, coriander powder, and salt to the onion-tomato mixture. Stir well and cook for another 2-3 minutes until the spices are well incorporated.
6. Combine Lentils and Spices: Pour the cooked lentil mixture into the pan with the spices. Stir well and let the dal simmer for another 10 minutes. Adjust the consistency by adding water if needed.
7. Final Touch: Sprinkle the garam masala over the dal and give it a final stir. Taste and adjust seasoning if necessary.
8. Garnish and Serve: Garnish the dal with fresh cilantro and serve hot with lemon wedges on the side.

Extra Tips:

To enhance the flavor of your Indian Lentil Dal, consider using a mix of lentils such as moong dal or chana dal for added texture and taste.

If you prefer a creamier dal, use an immersion blender to puree some of the cooked lentils. Adjust the spiciness by altering the number of green chilies.

For added depth, you can also finish the dal with a dollop of yogurt or a splash of coconut milk.

Finally, remember that dal tends to thicken as it cools, so you may need to adjust the consistency with a bit of water when reheating leftovers.

Malaysian Laksa

Laksa is a beloved Malaysian dish that combines the rich and aromatic flavors of Southeast Asia into a bowl of comforting noodle soup. It’s a perfect blend of spicy, sour, and creamy tastes that come from a variety of spices and ingredients. This dish is typically made with a flavorful broth, rice noodles, and a mix of proteins such as chicken, shrimp, or tofu.

Garnished with fresh herbs and a squeeze of lime, Malaysian Laksa isn’t only satisfying but also a healthy option for dinner, offering a balance of carbohydrates, proteins, and vibrant vegetables.

Creating Malaysian Laksa at home allows you to enjoy this exotic and delightful dish with all the authentic flavors. This recipe will guide you through making a traditional laksa broth, cooking the noodles to the perfect texture, and preparing the toppings that make this dish so special.

Whether you’re hosting a dinner party or simply enjoying a meal with family, this recipe serves 4-6 people, making it suitable for a small gathering or a family dinner.

Ingredients:

• 400g rice noodles
• 200g chicken breast, sliced
• 200g shrimp, peeled and deveined
• 1 block of firm tofu, cubed
• 3 tablespoons laksa paste
• 400ml coconut milk
• 4 cups chicken or vegetable stock
• 2 tablespoons vegetable oil
• 2 stalks lemongrass, bruised
• 4 kaffir lime leaves
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1 cup bean sprouts
• 1 cucumber, julienned
• 1 bunch fresh cilantro, chopped
• 1 bunch fresh mint, chopped
• 1 lime, cut into wedges
• Salt to taste

Cooking Instructions:

1. Prepare the Noodles: Begin by cooking the rice noodles according to the package instructions. Once cooked, drain them and set aside. Confirm they’re al dente as they’ll continue to cook slightly in the hot broth later.
2. Make the Laksa Broth: In a large pot, heat the vegetable oil over medium heat. Add the laksa paste and stir-fry for 2-3 minutes until fragrant. Add the lemongrass and kaffir lime leaves, stirring for another minute.
3. Add the Liquids: Pour in the coconut milk and chicken or vegetable stock. Stir well to combine and bring the mixture to a gentle boil.
4. Season the Broth: Add the fish sauce and brown sugar, adjusting the seasoning to balance the flavors. Simmer the broth for about 10 minutes, allowing the flavors to meld together.
5. Cook the Proteins: Add the sliced chicken breast to the pot and cook for 5-7 minutes until the chicken is fully cooked. Then, add the shrimp and tofu cubes, cooking for an additional 3-4 minutes until the shrimp are pink and firm.
6. Assemble the Laksa: In serving bowls, place a portion of the cooked rice noodles. Ladle the hot laksa broth over the noodles, confirming each bowl gets some chicken, shrimp, and tofu.
7. Garnish: Top each bowl with bean sprouts, julienned cucumber, and a generous sprinkle of fresh cilantro and mint. Serve with lime wedges on the side for an extra zing of freshness.

Extra Tips:

When preparing Malaysian Laksa, it’s crucial to taste the broth as you go along and adjust the seasoning to your preference. If you prefer a spicier soup, you can add more laksa paste or a dash of chili powder.

For a more tangy flavor, increase the lime juice. Always use fresh herbs for garnishing as they greatly enhance the dish’s aroma and taste. If you’re making it ahead, keep the noodles and broth separate until ready to serve to prevent the noodles from becoming overly soft.

Indonesian Gado-Gado

Indonesian Gado-Gado is a vibrant and hearty salad that isn’t only delicious but also packed with nutrients. This traditional dish combines an array of fresh vegetables, tofu, and hard-boiled eggs, all generously coated in a rich and creamy peanut sauce. Gado-Gado, meaning “mix-mix,” is a popular street food in Indonesia and showcases the country’s love for bold flavors and diverse textures.

It’s a perfect meal for a family dinner or a gathering with friends, offering a beautiful mix of colors and tastes on a single plate. This dish is known for its versatility, allowing you to use a variety of vegetables based on your preference or what’s available.

Typically, Gado-Gado includes blanched vegetables such as cabbage, bean sprouts, and green beans, along with crispy fried tofu and boiled eggs. The heart of the dish is the peanut sauce, which brings everything together with its sweet, savory, and slightly spicy notes. To make the dish even more delightful, it’s often garnished with crispy fried shallots and krupuk (Indonesian crackers), adding an extra layer of texture.

Ingredients (Serves 4-6)

• 200g tofu, cut into cubes
• 4 large eggs
• 200g cabbage, roughly chopped
• 150g green beans, trimmed
• 150g bean sprouts
• 2 medium potatoes, peeled and cubed
• 1 cucumber, sliced
• 1 cup of peanut butter
• 3 tablespoons soy sauce
• 2 tablespoons coconut milk
• 1 tablespoon palm sugar
• 2 cloves garlic, minced
• 1 tablespoon tamarind paste
• 1 teaspoon chili paste (adjust to taste)
• 2 tablespoons lime juice
• Salt to taste
• Vegetable oil for frying
• Krupuk (Indonesian crackers) and fried shallots for garnish

Cooking Instructions

1. Prepare the Peanut Sauce: In a saucepan over low heat, combine the peanut butter, soy sauce, coconut milk, palm sugar, minced garlic, tamarind paste, and chili paste. Stir continuously until the mixture is smooth and the sugar has dissolved.

Add lime juice and salt to taste. Adjust the consistency with water if necessary, and set aside to cool.

2. Cook the Eggs: Place the eggs in a pot and cover with water. Bring to a boil, then reduce the heat and simmer for about 10 minutes. Remove from heat, cool under running water, peel, and cut in half.

3. Fry the Tofu: Heat vegetable oil in a frying pan over medium heat. Fry the tofu cubes until golden brown on all sides. Drain on paper towels to remove excess oil.

4. Blanch the Vegetables: In a large pot of boiling water, blanch the cabbage, green beans, and potatoes separately for about 3-4 minutes each, or until tender but still crisp.

Remove with a slotted spoon and immediately plunge into ice water to stop cooking. Drain and set aside.

5. Assemble the Salad: On a large serving platter, arrange the cabbage, green beans, potatoes, bean sprouts, cucumber, fried tofu, and halved eggs. Drizzle the peanut sauce generously over the top.

6. Garnish: Sprinkle fried shallots and place krupuk around the platter for added crunch before serving.

Extra Tips

When preparing Indonesian Gado-Gado, feel free to experiment with different vegetables such as carrots, spinach, or even corn to cater to your taste preferences or what’s in season.

The key is to blanch the vegetables just enough to retain their crispness and vibrant color. For the peanut sauce, you can adjust the sweetness and spiciness according to your liking by adding more palm sugar or chili paste.

If you’re short on time, you can use store-bought peanut sauce, but making it fresh enhances the dish’s authentic flavor. Finally, always serve the dish immediately after assembling to maintain the freshness and crunch of the ingredients.

Singaporean Hainanese Chicken

Singaporean Hainanese Chicken is a beloved dish that originates from the Hainan province of China but has become a staple in Singaporean cuisine. This dish is renowned for its simplicity and the delicate flavors that come from poaching the chicken with aromatic ingredients and serving it with fragrant rice. The chicken is tender and juicy, often accompanied by a trio of sauces: a spicy chili sauce, a ginger-garlic sauce, and a sweet soy sauce. The preparation is straightforward, yet it yields a feast for the senses.

The key to an authentic Singaporean Hainanese Chicken lies in the poaching technique, which guarantees the meat remains succulent. The rice is cooked with chicken fat, making it wonderfully fragrant, while the accompanying sauces add complexity and depth to each bite. This dish is typically served with cucumber slices and a side of chicken broth, offering a revitalizing and well-rounded meal. It’s a perfect dish to serve family-style, allowing everyone to build their own plate with the flavorful components.

Ingredients for 4-6 servings:

• 1 whole chicken (about 3-4 pounds)
• 1 tablespoon salt
• 5 slices ginger
• 5 cloves garlic
• 3 stalks green onions
• 8 cups water
• 2 cups jasmine rice
• 2 tablespoons chicken fat or vegetable oil
• 2 cups chicken broth (reserved from poaching)
• 1 cucumber, sliced
• Salt to taste

For the sauces:

• 4 tablespoons soy sauce
• 2 tablespoons sesame oil
• 4 tablespoons chili sauce
• 4 cloves minced garlic
• 4 tablespoons grated ginger

Cooking Instructions:

1. Prepare the Chicken: Clean the chicken thoroughly and remove any excess fat. Rub the chicken with salt, guaranteeing it’s evenly coated. This helps to clean the chicken and season it.
2. Poach the Chicken: In a large pot, bring 8 cups of water to a boil. Add ginger slices, garlic cloves, and green onions. Submerge the chicken breast-side down, reduce the heat, and simmer for 30-40 minutes until cooked through. Skim any impurities that rise to the surface.
3. Cool and Carve: Once cooked, remove the chicken and plunge it into an ice bath to stop the cooking process and tighten the skin. Once cooled, carve the chicken into serving pieces.
4. Cook the Rice: In a separate pan, heat the chicken fat or oil over medium heat. Add 2 cloves of minced garlic and sauté until fragrant. Add the jasmine rice and stir well, coating the rice with the garlic oil. Transfer to a rice cooker, add 2 cups of chicken broth, and cook until done.
5. Prepare the Sauces: In small bowls, mix soy sauce with sesame oil, prepare a chili sauce with minced garlic, and grated ginger. Adjust the seasoning of each sauce to taste.
6. Assemble the Dish: Serve the sliced chicken over the fragrant rice, accompanied by cucumber slices and the prepared sauces. Garnish with additional green onions if desired.

Extra Tips:

For the best results, choose a chicken that’s fresh and of good quality. The poaching liquid can be reused as a light soup or to cook additional batches of rice. Adjust the amount of chili in the sauce according to your spice preference, and feel free to add a touch of lime juice for zest.

Let the chicken rest in the ice bath for at least 10 minutes to guarantee the skin is firm and the meat retains its juices. This dish is best enjoyed immediately but can be stored in the refrigerator for up to two days.

Filipino Chicken Adobo

Filipino Chicken Adobo is a classic dish that represents the heart and soul of Filipino cuisine. Known for its savory and tangy flavor profile, this dish combines the richness of soy sauce with the acidity of vinegar, creating a unique taste that’s both comforting and satisfying.

Traditionally served with steamed white rice, Chicken Adobo is a favorite in many Filipino households and is often enjoyed during family gatherings and celebrations. The versatility of this dish allows it to be enjoyed by all ages, making it a staple in Filipino culinary culture.

Preparing Chicken Adobo is a straightforward process that involves marinating and simmering the chicken until it reaches tender perfection. The use of simple ingredients such as garlic, bay leaves, and peppercorns enhances the flavors, while the slow cooking method allows the chicken to absorb the savory sauce.

This recipe is designed to serve 4-6 people and is perfect for a family dinner or a small gathering. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe will guide you through creating a delicious and authentic Filipino Chicken Adobo.

Ingredients (serving size: 4-6 people):

• 2 ½ pounds chicken thighs and drumsticks, skin-on
• 1/2 cup soy sauce
• 1/2 cup cane vinegar (or apple cider vinegar)
• 1 cup water
• 6 cloves garlic, minced
• 2 bay leaves
• 1 teaspoon whole black peppercorns
• 1 tablespoon vegetable oil
• 1 medium onion, sliced
• 2 tablespoons brown sugar
• Salt to taste
• Cooked white rice, for serving

Cooking Instructions:

1. Marinate the Chicken: In a large bowl, combine the chicken pieces with soy sauce, minced garlic, and bay leaves. Mix well, making sure the chicken is well-coated with the marinade. Cover the bowl and refrigerate for at least 1 hour, or overnight for better flavor absorption.
2. Sauté the Aromatics: In a large pot or deep skillet, heat the vegetable oil over medium heat. Add the sliced onion and sauté until it becomes soft and translucent, about 3-4 minutes.
3. Brown the Chicken: Remove the chicken pieces from the marinade (reserve the marinade) and add them to the pot. Brown the chicken on all sides, cooking for about 5-7 minutes until the skin is golden.
4. Simmer with Marinade: Pour the reserved marinade into the pot, along with the vinegar, water, and whole peppercorns. Stir in the brown sugar. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Allow the chicken to simmer for 30-40 minutes, or until the chicken is tender and cooked through.
5. Adjust Seasoning: Taste the sauce and adjust the seasoning with salt if needed. If the sauce is too tangy, add a bit more brown sugar to balance the flavors.
6. Thicken the Sauce (optional): If you prefer a thicker sauce, uncover the pot and let it simmer for an additional 10-15 minutes, allowing some of the liquid to evaporate.
7. Serve: Once the chicken is tender and the sauce has reached the desired consistency, remove from heat. Serve the Filipino Chicken Adobo hot over a bed of steamed white rice.

Extra Tips:

For a more intense flavor, marinate the chicken overnight in the refrigerator. If you prefer a less tangy adobo, you can adjust the vinegar to your taste.

Additionally, using a mix of chicken thighs and drumsticks ensures a juicy and tender result. Feel free to experiment by adding potatoes or hard-boiled eggs for added texture and flavor.

Burmese Tea Leaf Salad

Burmese Tea Leaf Salad (Lahpet Thoke) is a traditional Burmese dish that brings a unique and delightful experience to your taste buds. This salad features fermented tea leaves, which aren’t only nutritious but also provide a distinct, slightly tangy flavor that’s both invigorating and satisfying.

The salad is typically garnished with an assortment of crunchy nuts, seeds, and aromatic ingredients, making it a perfect blend of textures and flavors. It’s a popular dish in Myanmar and is often enjoyed as a snack, appetizer, or even a light meal.

The beauty of Burmese Tea Leaf Salad lies in its versatility and the balance of flavors – from the umami-rich tea leaves to the crunchy peanuts, and the fresh bursts of tomatoes and cabbage. The salad is often customizable, allowing you to adjust the ingredients according to your preferences or dietary needs.

Whether you’re hosting a dinner party or simply wanting to enjoy a healthy and exotic meal at home, this salad will certainly impress your guests and become a staple in your culinary repertoire.

Ingredients for 4-6 servings:

• 1 cup fermented tea leaves (lahpet)
• 1 cup shredded cabbage
• 1 cup cherry tomatoes, halved
• 1/2 cup roasted peanuts
• 1/2 cup roasted sesame seeds
• 1/2 cup fried garlic chips
• 1/2 cup fried yellow split peas
• 1/4 cup sunflower seeds
• 2 tablespoons fish sauce
• 2 tablespoons lime juice
• 2 tablespoons vegetable oil
• 1 teaspoon chili flakes (optional)
• Salt to taste

Cooking Instructions:

1. Prepare the Tea Leaves: Begin by rinsing the fermented tea leaves under cold water to remove excess salt. Drain well and set aside.
2. Mix the Base Ingredients: In a large mixing bowl, combine the shredded cabbage and halved cherry tomatoes. These ingredients will add freshness and color to your salad.
3. Add the Crunchy Elements: Toss in the roasted peanuts, roasted sesame seeds, fried garlic chips, fried yellow split peas, and sunflower seeds. These elements provide the delightful crunch that the salad is known for.
4. Incorporate the Tea Leaves: Add the prepared fermented tea leaves to the bowl. Use your hands or a pair of tongs to mix everything together thoroughly, ensuring the tea leaves are well distributed.
5. Dress the Salad: In a small bowl, whisk together the fish sauce, lime juice, and vegetable oil. Pour the dressing over the salad and toss to coat all ingredients evenly.
6. Adjust Seasoning: Taste the salad and add salt and chili flakes according to your preference. Remember that the tea leaves are naturally salty, so adjust accordingly.
7. Serve: Transfer the salad to a serving platter or individual plates, and enjoy immediately for the best texture and flavor.

Extra Tips:

When preparing Burmese Tea Leaf Salad, it’s essential to find authentic fermented tea leaves, which can often be sourced from specialized Asian grocery stores or online.

If you’re unable to find them, you might try substituting with a combination of green tea leaves and vinegar for a similar tangy effect. Additionally, if you’re serving the salad as a main dish, consider adding protein such as grilled shrimp or chicken to make it more substantial.

Finally, storing the salad separately from the dressing and crunchy toppings will help maintain its texture if you plan to enjoy leftovers the next day.

Cambodian Amok

Cambodian Amok is a traditional and aromatic dish from Cambodia that features fish or chicken enveloped in a rich and fragrant coconut curry sauce. This dish combines the sweetness of coconut milk with the zesty notes of lemongrass, lime, and kaffir lime leaves, creating a harmonious blend of flavors.

Typically, Amok is steamed and served in banana leaves, which add an earthy aroma to the dish. It’s often enjoyed as a celebratory meal during special occasions and is a staple in Cambodian cuisine, reflecting the country’s rich culinary heritage.

Preparing Cambodian Amok at home allows you to experience the essence of Cambodian flavors right in your kitchen. This recipe is designed to serve 4-6 people, making it ideal for a family dinner or a gathering with friends. You can choose to make it with either fish or chicken, catering to your personal preference.

The dish isn’t only delicious but also nutritious, as it incorporates a variety of fresh herbs and spices that are beneficial for health. Follow the recipe below to create this exquisite dish that’s sure to impress your guests.

Ingredients for 4-6 servings:

• 1 lb (450g) white fish fillets or chicken breast, cut into bite-sized pieces
• 2 cups coconut milk
• 2 tablespoons fish sauce
• 2 tablespoons sugar
• 1 tablespoon paprika
• 1 tablespoon turmeric powder
• 4 kaffir lime leaves, finely shredded
• 1 lemongrass stalk, finely chopped
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 2 red chilies, finely chopped
• 1 tablespoon galangal, grated (or ginger as a substitute)
• 1 egg
• Banana leaves or aluminum foil for steaming
• Fresh basil leaves for garnish

Cooking Instructions:

1. Prepare the Banana Leaves: If using banana leaves, cut them into squares large enough to wrap the fish or chicken. Soak them in hot water to make them pliable. Alternatively, use aluminum foil.
2. Make the Curry Paste: In a food processor, combine the lemongrass, garlic, onion, red chilies, and galangal. Blend until you achieve a smooth paste. This will be the base of your curry sauce.
3. Cook the Curry Sauce: In a large pan over medium heat, add the curry paste and cook for 2-3 minutes until fragrant. Stir constantly to prevent burning.
4. Add Coconut Milk and Spices: Pour in the coconut milk, and add fish sauce, sugar, paprika, turmeric powder, and kaffir lime leaves. Stir well and let the sauce simmer for about 5 minutes until it thickens slightly.
5. Add the Protein: Gently add the fish or chicken pieces into the sauce. Cook for another 10 minutes, ensuring the protein is fully submerged and coated with the sauce.
6. Egg Mixture: In a small bowl, beat the egg and then slowly stir it into the curry. This will help thicken the sauce further and bind the ingredients together.
7. Wrap and Steam: Place portions of the curry mixture onto the prepared banana leaves or aluminum foil. Wrap securely and place in a steamer. Steam for about 20-25 minutes until cooked through.
8. Serve: Carefully open the wraps, and serve hot, garnished with fresh basil leaves.

Extra Tips:

When preparing Cambodian Amok, make sure to adjust the spice level according to your preference by varying the amount of red chilies.

If banana leaves are unavailable, aluminum foil is a convenient substitute, though it won’t impart the same earthy aroma. It’s important to steam the dish gently to preserve the delicate flavors and avoid overcooking the fish or chicken.

Furthermore, using fresh ingredients such as lemongrass and kaffir lime leaves will elevate the dish with authentic Cambodian flavors.

Sri Lankan Coconut Sambol

Sri Lankan Coconut Sambol is a vibrant, invigorating, and spicy condiment that perfectly complements a variety of main dishes. Originating from the tropical island of Sri Lanka, this sambol is a staple in Sri Lankan cuisine, known for its bold flavors and simplicity. Made with freshly grated coconut, fiery red chili peppers, and a hint of lime, it’s a dish that brings a burst of freshness to any meal.

Whether served alongside rice, curry, or bread, the coconut sambol adds a delicious and aromatic touch to your dinner table.

To prepare this delightful sambol, fresh ingredients are key. The shredded coconut provides a creamy base, while the red chilies offer a kick of heat. The tangy lime juice balances out the flavors, and a touch of salt enhances the natural sweetness of the coconut. This recipe is easy to make and requires no cooking, just a blend of ingredients that come together to create a vibrant dish.

Perfect for a family dinner or a gathering, it serves 4-6 people, making it a great addition to your meal repertoire.

Ingredients for Sri Lankan Coconut Sambol (serving size 4-6):

• 2 cups freshly grated coconut
• 2-3 small red chilies, chopped
• 1 small red onion, finely chopped
• 1 tablespoon lime juice
• 1/2 teaspoon salt
• 1 teaspoon Maldive fish flakes (optional for non-vegetarians)
• A few curry leaves (optional, for garnish)

Cooking Instructions:

1. Prepare the Ingredients: Start by grating 2 cups of fresh coconut. You can use a hand grater or a food processor for ease. Confirm the coconut is finely grated for the best texture.
2. Mix the Base: In a large mixing bowl, combine the grated coconut with 2-3 chopped small red chilies. Adjust the number of chilies based on your heat preference.
3. Add Aromatics: Finely chop 1 small red onion and add it to the coconut mixture. The onion adds a subtle sweetness and crunch to the sambol.
4. Season the Sambol: Add 1/2 teaspoon of salt and 1 tablespoon of lime juice to the bowl. The lime juice won’t only add a tangy flavor but also help to bind the ingredients together.
5. Optional Additions: If you’re not serving vegetarians, add 1 teaspoon of Maldive fish flakes for an authentic Sri Lankan flavor. Mix everything thoroughly to confirm all ingredients are well combined.
6. Finish and Serve: Optionally, garnish with a few curry leaves for an extra burst of aroma and flavor. Serve immediately as a side dish with rice, curry, or any main dish of your choice.

Extra Tips:

For the best flavor, use freshly grated coconut instead of desiccated coconut, as it provides moisture and a richer taste. If fresh coconut isn’t available, frozen grated coconut can be a good substitute.

Adjust the number of chilies to suit your spice tolerance, and feel free to experiment with additional spices like cumin or coriander if you desire a different flavor profile.

Nina Redford

I’m Nina, and I’m very passionate about spirituality. Exploring the depths of the soul and connecting with the divine has always been my source of inspiration. Join me on a journey of self-discovery and inner peace through my writing.