asian recipe

The family will love these tasty little pork mince parcels wrapped in lettuce leaves.

San choy bau recipe

peanut oil

garlic cloves, crushed

ginger,

lean pork mince

soy sauce

oyster sauce

shallots, thinly sliced

lime, juiced

sesame oil

beansprouts,

lettuce leaves

coriander leaves

peanuts,

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F2NmdvNzE6dHmLZocIPkDV846PZtNU4Z

Coated in a glaze – made from Chinese five-spice, honey and soy – then charred on the barbecue or grill, serve these stickiest-ever pork ribs for an eat-with-your-hands kind of dinner party. For a more American vibe, try our slow-roast baby back ribs with a bourbon bbq glaze.

Chinese-style sticky pork ribs

x 8-rib racks British free-range pork

Glug sunflower oil

onion, finely sliced

hoisin sauce

1½ tbsp rice vinegar

1½ tbsp soy sauce

tbsp clear honey

tbsp tomato ketchup

Toasted sesame oil, sesame seeds

Heat the oven to 160°C/140°C fan/gas 3. Put the racks in a large roasting tin, bone-side up, then cover with just-boiled water from the kettle and season well with salt. Place a sheet of baking paper on top of the ribs to keep the meat submerged in the liquid, then cover the tin tightly with foil. Put in the oven and cook for 2½-3 hours until the meat is very tender when pressed with a spoon. Lift the racks out of the water, pat dry with kitchen paper, then put on a board to cool a little.

Meanwhile, to make the glaze, heat the sunflower oil in a large frying pan. Add the onion and cook over a medium-high heat for 10 minutes, stirring often, until very soft and slightly caramelised. Add the five-spice, ginger and garlic, then cook for 3-4 minutes more until fragrant. Stir in the hoisin sauce, rice vinegar, soy, honey and ketchup, then transfer to a blender (or tip into a bowl and use a stick blender) and whizz until you have a smooth glaze. Reserve a ladleful for dipping.

Light a barbecue or heat a grill to high. Thickly brush the glaze all over the ribs, then cook for 15 minutes, turning twice and brushing on more glaze as you go, until the meat is caramelised and lightly charred. If you’re using the grill, put the ribs meat-side up in a baking tray and cook for the same amount of time without turning (brush with more glaze halfway through cooking).

Serve the ribs drizzled with toasted sesame oil and scattered with sesame seeds, sliced chilli and spring onion, with the reserved glaze on the side for dipping.

Pad Thai (The Best)

lb (340 g) flat rice noodles

lb (340 g) skinless boneless chicken thighs, thinly sliced

tbsp (15 ml) fish sauce (nuoc mam)

tsp sweet paprika

tsp cane or brown sugar

shallots, chopped

(75 ml) canola oil

leek, thinly sliced (about 2 cups 500 ml)

eggs, lightly beaten

Salt and pepper

(250 ml) water

tbsp (45 ml) lime juice

tbsp cane or brown sugar

tbsp (45 ml) fish sauce (nuoc mam)

tbsp (15 ml) Sriracha

garlic, chopped

tbsp (45 ml) canola oil

tbsp sweet paprika

(180 g) bean sprouts

(45 g) ground roasted peanuts

lime,

In a large bowl of warm water, soak the rice noodles 
for 15 to 25 minutes or until soft.

In a bowl, combine the chicken with the fish sauce, paprika, sugar and shallots. Let marinate for 5 minutes.

In a large non-stick skillet over medium-high heat, brown the chicken in 2 tbsp of the oil until cooked through. Add three-quarters of the leek and cook for 1 minute. Transfer to a large bowl and keep warm.

In the same skillet over medium-high heat, cook the eggs in 2 tbsp of the oil, breaking them apart with a wooden spoon until golden brown. Season with salt and pepper. Transfer to the bowl with the chicken.

In the same skillet, brown the tofu in the remaining oil until golden brown. Season with salt and pepper. Set aside with the eggs and chicken.

Pad Thai

In a small bowl, combine the water, lime juice, sugar, fish sauce and Sriracha sauce. Set aside.

In a large non-stick skillet, sauté the garlic in the oil. Add the paprika and cook for about 30 seconds. Add the lightly drained noodles and stir-fry in the paprika mixture. Quickly add the sauce and cook the noodles by stirring constantly until the noodles are tender but still firm and slightly chewy. Add the egg, tofu and chicken mixture. Toss well. Add water, if needed.

Sauce

Divide the noodles among 6 bowls and mix in the bean sprouts. Top generously with the remaining leek, the peanuts and a lime wedge.

Toppings

Can you replace the tofu with something else.
Thank you
Madeleine

It was pretty good. It made a lot more than just 6 servings. Lots of leftovers!

Not too sweet and a good level of heat. Delicious!

https://cdn.jwplayer.com/v2/media/fOtI1lbA

Garlic: remove the sprout or not?

Vegan Menudo (One Pot Filipino Style Stew)

soy curls (roughly chopped (see notes for substitutes))

(3 large pcs) king oyster mushrooms (roughly chopped)

(440 grams) tomato sauce

tomato paste

½ tbsp vegetable paste ((Better Than Bouillon))

water

plant milk ((I used almond milk)

½ medium (½ cup) yellow onions (chopped)

(1 tbsp) garlic (minced)

large (1 cup) carrots (sliced)

large (1 cup) Yukon Gold potatoes (chopped to bite sized pieces)

garbanzo beans (drained)

bay leaves

garlic powder

sugar ((I used brown sugar))

onion powder

unsalted butter OR extra virgin olive oil

salt & pepper

bell pepper (green

vegan hotdog

raisins

green peas

Preheat soup pot to medium heat and coat a tablespoon of cooking oil.

On a medium sized mixing bowl, rehydrate soy curls in hot water and cover to soften for about five minutes. Strain from bowl using a collander or strainer. Squeeze out any excess liquids out of the soy curls as much as you can.Roughly chop into chunks. Different sizes are okay for texture.

On a separate small mixing bowl or cup, dilute a tablespoon of vegetable paste in water. Mix and set aside.

Sauté soy curls in the pot until it slightly browns. Season with a little salt and pepper. Remove from pot and set aside.

Re-coat pot with a drop of oil. Toss the onions to sauté. Add the garlic and stir until well combined. Then, toss the mushrooms in. Mix and let the mushrooms sweat and shrivel in size. Add the seasonings such as the garlic &amp; onion powder and sugar.

Drop the carrots, potatoes, and bay leaves into the mix. Along with the vegetable broth. Stir and cover with a lid to simmer for 5-7 minutes or when potatoes are slightly tender.

Add the soy curls and garbanzo beans into the mix. Pour tomato sauce and paste, as well, and stir until ingredients are well combined. Add the milk and a splash of tamari. Stir. Lower down the heat to medium low and cover with a lid to simmer for another 5-7 minutes.

Remove lid. The stew should have thickened slightly due to the starch content of the potatoes. Drop ½ a tablespoon of vegan butter or extra virgin olive oil to give the tomato broth a creamy finish. Season with salt &amp; pepper to taste.

Serve with a bed of rice and enjoy!

In Korea, bulgogi is eaten with your hands, so take your lettuce, wrap up the beef and dig in!

Bulgogi

beef sizzle steaks, halved crossways

milliliters (1/4 cup) tamari (wheat-free soy sauce)

(1/4 cup) white sugar

tbsp rice wine vinegar

garlic cloves, finely chopped

white pepper

nashi, peeled, cored, coarsely chopped

red onion,

tbsp sesame oil

butter lettuce, leaves

shallots, trimmed, thinly sliced

red capsicum,

Air fryer furikake salmon is the perfect weeknight dinner. This quick and easy recipe takes only four ingredients and 10 minutes to make. Tender, juicy, flaky pieces of salmon sure to please.

Air Fryer Furikake Salmon Recipe

mayonnaise

shoyu

salmon fillet

salt and pepper

furikake

Preheat air fryer to 400F.

In a small bowl add mayonnaise and shoyu....

In a small bowl add mayonnaise and shoyu. Mix until well combined and set aside.

Pat dry salmon fillet. Add salt and pepper...

Pat dry salmon fillet. Add salt and pepper to both sides of the fillet. Place skin side down if you are opting to cook with the skin intact.

Add the mayonnaise shoyu mixture in an even...

Add the mayonnaise shoyu mixture in an even layer on top of the salmon. Sprinkle furikake over the mayonnaise.

Spray air fryer basket with non stick cooking...

Spray air fryer basket with non stick cooking spray. Place the salmon fillet in skin side down. Cook for 8-10 minutes or until salmon is flaky and cooked through. Enjoy!

https://www.youtube.com/watch?v=1oWlN71kQsw

Air fryer furikake salmon is the perfect weeknight dinner. This quick and easy recipe takes only four ingredients and 10 minutes to make. Tender, juicy, flaky pieces of salmon sure to please.

Follow along as I show you how to make AIR FRYER FURIKAKE SALMON.

Find recipe details at https://keepingitrelle.com/

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Air Fryer Furikake Salmon Recipe
Ingredients:
1/2 cup mayonnaise
1 tablespoon shoyu
1 pound salmon fillet
salt and pepper to taste
2 tablespoon furikake

Directions:
Preheat air fryer to 400F.
In a small bowl add mayonnaise and shoyu. Mix until well combined and set aside.
Pat dry salmon fillet. Add salt and pepper to both sides of the fillet. Place skin side down if you are opting to cook with the skin intact. 
Add the mayonnaise shoyu mixture in an even layer on top of the salmon. Sprinkle furikake over the mayonnaise.
Spray air fryer basket with non stick cooking spray. Place the salmon fillet in skin side down. Cook for 8-10 minutes or until salmon is flaky and cooked through. Enjoy!

For nutrition information or to print the recipe please visit my blog in the link above.

#keepingitrelle #airfryer #salmon

4 Ingredient 15 minute AIR FRYER FURIKAKE SALMON RECIPE | Keeping It Relle

For a midweek meal with wow-factor, look no further than our zingy chilli & lemongrass chicken.

Chilli and lemongrass chicken

red chillies, chopped

lemongrass stem (inner core only), finely chopped

3cm piece ginger, chopped

garlic

tbsp honey

mirin (see note)

tsp fish sauce

sunflower oil

Lilydale Free Range Chicken Breast, sliced

(200 grams) jasmine rice

spring onions, thinly sliced

Thai basil (see note) leaves, roughly chopped

coriander leaves,

snow peas, blanched, refreshed, thinly sliced

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5348771529001-5770873830001

A quick and easy Asian noodle stir fry that's perfect for weeknights. Plenty of vegetables and protein make this recipe a winner for the whole family.

Lemongrass & coconut chicken on egg noodles

egg noodles

tbsp sunflower or canola oil

chicken

red onion, thinly sliced

lemongrass stems (pale part only), thinly sliced

red chillies, seeds removed, thinly sliced

tbsp fish sauce

coconut milk

broccolini, stems separated, halved lengthways

tofu,

Coriander sprigs, to serve

Lime wedges (optional), to serve

Bursting with colour and texture, this salad is just right for hot nights.

Rice noodles with lemon grass & beef

beef rump steak, trimmed, thinly sliced

garlic clove, crushed

milliliters (1/3 cup) fish sauce

lemon grass, pale section only, finely chopped

rice vermicelli noodles

Lebanese cucumber, halved, thinly sliced

peeled,

basil leaves

mint leaves

canola oil

brown onion, halved, thinly sliced

milliliters (1/3 cup) fresh lime juice

tbsp white sugar

red chilli, finely chopped

(1/2 cup) bean sprouts,

(1/3 cup) roasted unsalted peanuts, coarsely chopped

Sesame, garlic and chilli give everyday English spinach an authentic Asian flavour.

Sesame spinach salad

English spinach, trimmed,

tsp white sugar

dried chilli flakes

tbsp sesame seeds, toasted

Fire up the barbecue, then head outdoors to cook this Asian salmon dish that makes weeknights special.

Top 35 asian recipe recipes from across the web

The most viewed asian recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Top 35 asian recipe recipes from across the web

The most viewed asian recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

San choy bau recipe

Chinese-style sticky pork ribs

Pad Thai (The Best)

Vegan Menudo (One Pot Filipino Styl...

Bulgogi

Air Fryer Furikake Salmon Recipe

Chilli and lemongrass chicken

Lemongrass & coconut chicken on egg...

Rice noodles with lemon grass & bee...

Sesame spinach salad

Sesame salmon with pak choy & shiit...

Sichuan beef with chilli & capsicum

Spicy fried eggplant with sesame & ...

Pad krapow moo

Xinjiang lamb with cumin & chillies

Soy and sesame beef skewers with ud...

Green chilli and coriander chicken ...

Korma

Chicken Thai Red Curry

Chicken larb with rice vermicelli r...

Cabbage Stir Fry Recipe With Garlic...

Easy Chicken Fried Rice

Dwaeji Galbi <br>(Korean Pork BBQ)

Chicken momos

Instant Pot Hoisin Chicken Lettuce ...

Crispy Tofu with Wafu Green Beans

Lemongrass and coconut chicken larb...

Stir Fry Sauce

Easy Rice Cooker Fried Rice with Eg...

Quick prawn noodle soup

Rice salad

Lemongrass and coconut chicken on e...

Pad see ew

Hot and Sour Soup

Vietnamese Five-Spice Fried Chicken...

The most viewed asian recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine