southeast asian

Sinangag (Garlic Fried Rice)&nbsp; recipe | Epicurious.com

(240 ml) vegetable oil

(135 g) garlic cloves, sliced paper thin

(800 g)

Kosher salt

In this easy weeknight-dinner recipe, we marinate chicken thighs in a mixture of Vietnamese fish sauce, sugar, herbs, and spices, then bake them for a dish that's infused with flavor and perfectly browned.

Vietnamese-Style Baked Chicken Recipe

(900 grams) bone-in, skin-on chicken thighs

(60 milliliters) soy sauce

(60 milliliters) Asian fish sauce,

(55 grams) palm or dark brown sugar

(10 grams) minced peeled fresh ginger

(10 milliliters) hot chili-garlic paste (sambal oelek)

lime

(1/4 ounce) fresh cilantro leaves

(30 milliliters) grapeseed or other neutral oil

limes and cilantro leaves,

Place thighs in a large zipper-lock bag. In a medium bowl, whisk together soy sauce, fish sauce, sugar, ginger, chili-garlic paste, lime juice, lime zest, garlic, cilantro, and oil. Pour marinade into bag with chicken, seal bag, and toss to coat well. Let chicken marinate for at least 30 minutes and up to 4 hours.

Preheat oven to 425°F (218°C) and set oven rack to middle position. Line a rimmed baking sheet with foil and place a wire rack on top. Remove chicken from bag, allowing marinade to drip off, and set on wire rack skin side up, making sure to leave space between thighs. Discard marinade. Bake until thighs register 155 to 160°F (68 to 71°C) on an instant-read thermometer, about 35 minutes. (Be sure to measure temperature in the center of the thickest part of the thighs, but not directly against the bone.) If chicken skin is not brown and crisp enough by the time the thighs are cooked through, turn on oven broiler and broil until browned and crisp, about 1 minute, being careful not to burn the skin. Transfer chicken to a platter and let rest for 5 minutes. Garnish with lime slices and cilantro, then serve.

I recently tested a whole slew of skewers to find the best ones for grilling, and since then, this has been the summer of grilled-things-on-a-stick. And I'm not through poking-and-grilling yet. This time, it's sweet-and-savory Thai-style chicken satay with a tamarind-peanut dipping sauce. It's a staple dish of Thai restaurants in the US, but so, so much better if you make your own.

Thai-Style Chicken Satay With Peanut-Tamarind Dipping Sauce Recipe

coriander seed

(4 grams) whole white peppercorns

(12 grams) palm sugar,

garlic,

ginger

shallot,

(1-inch) knob fresh turmeric, peeled, turmeric powder

(15-ounce; 425 grams) can coconut milk, divided

(30 milliliters) Asian fish sauce

(680 grams) boneless, skinless chicken thigh,

recipe Peanut-Tamarind Dipping Sauce,

cucumber,

Toast coriander and white pepper in a small skillet over medium heat, shaking constantly, until fragrant, about 1 minute. Alternatively, place on a heatproof plate in the microwave and microwave at 15-second intervals until fragrant. Transfer to mortar and crush to a powder with pestle. Add palm sugar, garlic, ginger, shallot, turmeric, and lemongrass and crush to a paste. Transfer paste to a medium bowl and stir in half of coconut milk, all of fish sauce, and 1 teaspoon (4g) salt. Taste and add more salt or sugar as desired. The mixture should be quite sweet and salty.

Add chicken and turn to coat. Transfer to a 1-gallon zipper-lock bag, remove as much air as possible (you can use the water displacement method for this) and refrigerate for at least 1 and up to 8 hours.

Remove chicken from bag and thread onto bamboo or metal skewers, using an onion or potato to help you do so faster and more safely. Pack chicken in tightly on skewers as you go.

Light 2/3 chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and arrange coals on one side of charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the medium-high heat setting, cover, and preheat for 10 minutes. Clean and oil grilling grate.

Place chicken directly over hot side of grill and cook, turning occasionally and brushing with remaining coconut milk every minute, until chicken is cooked through, about 6 minutes total.

Remove from grill and serve immediately with peanut-tamarind sauce, cucumber, and sliced shallot.

Nasi goreng, Indonesia's version of fried rice, gets a sweet-savory profile from kecap manis and a big hit of umami from shrimp paste.

Nasi Goreng (Indonesian Fried Rice) Recipe

For the Spice Paste:

shallots (2 ounces; 55 grams), roughly chopped

garlic

green chili,

terasi (Indonesian shrimp paste), optional (see note)

For the Nasi Goreng:

jasmine rice

(30 milliliters) neutral oil, oil

(30 milliliters) kecap manis (see note), plus more for drizzling

(10 milliliters) soy sauce

white pepper

To Serve:

cucumbers (optional)

Sliced tomatoes (optional)

shallots (optional)

For the Spice Paste: Add half the shallots to a mortar and grind with the pestle until a coarse purée forms. Add remaining shallots, followed by garlic, chili, and terasi (if using), grinding with the pestle until each ingredient is mostly incorporated before adding the next. The final paste should resemble thick oatmeal in texture. Alternatively, combine all spice paste ingredients in a small food processor and process until they form a paste. 

For the Nasi Goreng: If using day-old rice, transfer rice to a bowl and break rice up with your hands into individual grains.

Heat oil in a large wok or skillet over high heat until shimmering. Add spice paste and cook, stirring constantly and scraping the bottom of the wok or pan to prevent the paste from burning, until a pungent smell permeates your kitchen and the paste turns a few shades darker, 2 to 3 minutes. Reduce heat to medium at any time if the paste appears to be browning too quickly.

Add rice to the wok and stir to coat with the spice paste. Add kecap manis and soy sauce. Stir and cook until rice is evenly colored and hot throughout. Season with salt and white pepper.

Divide rice between two plates and top each plate of rice with a fried egg. Garnish with cucumber and tomato slices and shower with fried shallots, if you like. Serve immediately with kecap manis alongside for drizzling.

Mussels with Thai Red Curry recipe | Epicurious.com

(1/2 stick) butter

plum tomatoes, seeded, chopped

coconut milk

(or more to taste) Thai red curry paste

cilantro

salt

mussels, scrubbed, debearded

One-Pot Gingery Chicken And Rice With Peanut Sauce Recipe | Epicurious.Com

bone-in chicken thighs (about 3 lb.)

kosher salt,

shallots,

garlic cloves, finely chopped

(2") piece ginger, peeled, finely chopped

basmati rice, rinsed

star anise

soy sauce

peanut butter

Tbsp. unseasoned rice vinegar

Sriracha

(1") piece ginger, peeled, finely chopped

honey

English hothouse cucumber, halved lengthwise, thinly sliced on a diagonal

cilantro leaves

Chicken Barbecue (Inihaw Na Manok) Recipe | Epicurious.Com

(540 ml) banana ketchup

(240 ml) 7UP

(120 ml) fresh lemon juice

(120 ml) soy sauce

(120 ml) white sugarcane vinegar

(110 g) packed brown sugar

(35 g) minced garlic

(1.4 kg) boneless, skinless chicken thighs,

Cooking spray oil,

Sawsawan,

Laos had adapted pho to its palette and now you can see it being sold on many street corners.  It is known for its distinct addition of sugar, limited spices, and its endless condiments.  Let’s get to know pho Lao.

Pho Lao

lb oxtail

lb general beef bone

water

celery root

yellow onion

½ tbsp msg

sea salt

tbsp sugar

tbsp fish sauce

tbsp beef flavor paste

wet pho noodles

beef Meatball (15 balls)

lb white stomach lining

lb thinly cut beef round eye

shrimp paste

Celery, cilantro, mint, green onion, basil, bean sprout, lime, fresh bird eye chili, lettuce

Place the bones in a large stock pot and then submerge with water.  Heat the pot until boils then bring to a medium simmer for 15 minutes.  Skim the top during the boiling process.

Drain the the water and separate the bones.  Wash the bones in cold water and place in strainer.  Wash the stock pot.

Cut celery root off, cut the onion in half, and cut the ginger with skin on in thin slices then crush.  On a baking tray, place all the aromatics and drained bones and broil on 500 for 20 minutes.

On a small pan, saute star anise for 2-3 minutes until fragrant

Grab the stock pot, and add the bones, celery root, onion halves, ginger, toasted star anise, msg, salt, and sugar.  Add 6 liters of water depending on the size of your pot.  Mix then bring to a boil and lower to a gentle simmer with lid for the next 8 hours or overnight.

Add fish sauce and beef seasoning paste and mix

Thinly slice the beef round, cut beef balls, and cut tripe

Rinse the noodles

In a separate pot, heat water and cook noodles until wilted then cook tripe for a few minutes, and cook the sliced beef for a few seconds

In a serving bowl, add the cooked noodles, cooked beef and tripe, add desired amount of broth, add condiments, then top with herbs.

Salty, sweet, pungent, and slightly spicy, this chicken stir-fry makes a great introduction to Cambodian food.

Cambodian Lemongrass Chicken Stir-Fry (Cha Kreung Satch Moan) Recipe

For the Kreung:

garlic, peeled (25 grams)

basil

For the Stir-Fry:

(120 milliliters) vegetable oil, divided

(900 grams) boneless, skinless chicken breast

(10 milliliters) Asian fish sauce, divided

granulated sugar, divided

cube (6 grams) chicken bouillon,

jalapeños (150 grams), stemmed, halved,

For Serving:

white rice

For the Kreung: Using a large granite mortar and pestle, combine lemongrass, galangal, turmeric, and makrut lime leaves and grind to a smooth but slightly fibrous paste. These are the toughest, most fibrous ingredients in the paste, so it will take 5 to 10 minutes for the paste to form. Once the paste has formed, add shallot and garlic and pound again to smash them into the paste, another 3 to 5 minutes longer. Add basil to the mortar and pound until it is fully incorporated into the paste. 

For the Stir-Fry: In a wok, heat 1/4 cup (60ml) vegetable oil over medium-low heat until shimmering. Add roughly half of the kreung to the wok, stirring and scraping constantly with a wooden spatula to prevent the mixture from sticking to the bottom of the pan and burning. At first, the paste will snap and pop as it begins to release moisture. Continue stirring until all visible moisture has cooked off and the paste has thickened and darkened slightly, 1 to 2 minutes.

Increase heat to high, then add half of the chicken to the wok, along with 1 piece of mudfish (if using) and cook, stirring, until chicken is coated in the kreung and has turned white on the surface, 2 to 3 minutes.

Stir in half of fish sauce, sugar, and bouillon and scrape browned bits from the bottom of the wok (some may still adhere). Stir in half the basil. Once basil has wilted, reduce heat to low and add half of jalapeño slices, cooking until warmed through but still crisp. Season with salt to taste.

Scrape contents of wok into a serving bowl and discard fermented fish. Rinse and dry wok, then repeat with remaining oil, kreung, chicken, and other ingredients.

Serve stir-fry right away, passing steamed white rice at the table.

Crispy fried shallots are an essential condiment in Vietnam. They turn up in soups and on salads, sprinkled onto dumplings as a garnish, and minced and added to meatballs. Crispy, sweet, and salty, they are indispensible. You may want to make double batches, as people have a hard time resisting the urge to snack on them. 

Crispy Fried Shallots

shallots (about 4 large shallots)

canola oil

Crispy fried shallots are an essential condiment in Vietnam. They turn up in soups and on salads, sprinkled onto dumplings as a garnish, and minced and added to meatballs. Crispy, sweet, and salty, they are indispensible. You may want to make double batches, as people have a hard time resisting the urge to snack on them. Strain the oil you used to fry the shallots and use it in other recipes or to fry more shallots. The strained oil, called shallot oil, will keep, refrigerated, for several weeks. The shallots should be used the same day they are fried.

Epicurious

1. In a small saucepan, heat the oil over medium-high until it registers 275°F on a deep-fry thermometer. Add the shallots and cook, stirring, until light golden brown, about 8 minutes. Using a slotted spoon, transfer the shallots to a paper towel-lined plate to drain.

2. Increase the heat to high and place a fine-mesh sieve over a heatproof bowl. When the oil registers 350°F on the deep-fry thermometer, add the once fried shallots and cook just until they are crispy and well-browned, about 1-2 seconds, watching carefully so the shallots don't burn.

3. Immediately pour the oil and shallots through the sieve to stop the cooking, then transfer to shallots to a paper towel-lined plate to drain. Reserve the oil for another use. The shallots will keep, stored in an airtight container, for 1 day, but they're best the day they are made.

This is my take on a popular bar snack in Thailand: freshly fried cashews tossed with salt, chiles, scallions, and lime zest. Simple but so good with a beer.

Fried Cashews With Lime Zest and Chile

raw cashews

brown sugar

scallions, thinly sliced

Roasted Chile Powder

My time spent running a tavern taught me that everybody loves warm and toasty nuts when they’re drinking. This is my take on a very popular bar snack in Thailand: freshly fried cashews tossed with salt, chiles, scallions, and fragrant lime zest. Simple but so good with an ice-cold beer. You can balance the amount of each seasoning to suit your taste, but the nuts should be salty first, with a balance of spicy-sweet-sharp-tart going on in the background.

Fill a small saucepan with 1 inch oil and set over medium heat. Line a plate with paper towels and set it near the stove.

When the oil is shimmering-hot, carefully add the cashews and fry, stirring constantly, until light golden brown, 1 to 2 minutes. Keep in mind: The cashews will continue to cook after being removed from the oil and become a darker shade of brown, so it’s best to remove them when they are still a little pale. Use a slotted spoon to transfer the cashews to the paper towels to drain.

Place the hot cashews in a serving bowl and sprinkle evenly with the salt and brown sugar, tossing to coat. Add the scallions, chile powder, and lime zest and toss once more. Serve warm.

Like many versions, this Philippine rice porridge is is topped with crisp garlic chips for crunch. A mix of regular and sticky rice gives the dish just the right thickness and texture.

Arroz Caldo (Chicken Rice Porridge) Recipe

rice

g (3 1/2 oz / 1/2 cup) jasmine or medium-grain rice

60 ml (2 fl oz / 1/4 cup) vegetable oil

garlic cloves, 6 thinly sliced, 3 finely chopped

onion,

cm (1 1/2-inch) piece ginger, peeled and cut into julienne

60 ml (2 fl oz / 1/4 cup) fish sauce

spring onions (scallions), very thinly sliced

eggs,

Sesame oil

When my mother was a child, arroz caldo was just the thing for someone when they were sick. Rice was known to soothe upset stomachs and nourishing chicken broth remedied colds just as it does abroad. It was also for cool days, mainly in the rainy season, when warm thick congee spiked with ginger was gobbled down as merienda.
Arroz caldo is known by other names, too, including lugaw, pospas and goto, each with slightly different ingredients. The arroz caldo my mother ate was scattered with safflower; like many versions, this one is topped with crisp garlic chips for crunch. A mix of regular and sticky rice gives this dish just the right thickness and texture.

Place both of the rices in a bowl, cover with cold water and set aside to soak. Place the chicken in a large saucepan or stockpot and cover with 2.5 litres (85 fl oz / 10 cups) water. Bring to the boil over medium heat, skimming any scum from the surface, then reduce the heat to low–medium and simmer for 40 minutes, or until the juices run clear when the thickest part of the thigh is pierced with a knife. Remove the chicken from the stock and set aside to cool slightly; reserve the stock.

Put the vegetable oil and sliced garlic in a large saucepan over medium heat and stir continuously for 5 minutes, or until the garlic is golden. Remove with a slotted spoon and drain on paper towel. Return the saucepan to the heat, add the onion and cook for 5 minutes, stirring until soft. Add the chopped garlic and ginger and stir for a further 2 minutes, or until fragrant.

Drain the rice, add to the pan with the onion and stir for 2 minutes, or until the rice grains are well coated. Add the fish sauce and 2 litres (68 fl oz / 8 cups) of the stock, bring to the boil, then reduce the heat to medium and cook for 20 minutes, or until the rice is very soft and starting to break up, and the mixture has thickened. Thin with a little extra stock to a porridge-like consistency, then season with salt flakes.

Shred the chicken, discarding the skin and bones. Divide three-quarters of the chicken among serving bowls, then ladle over the rice mixture. Top with the remaining chicken, then scatter with the fried garlic and spring onion. Serve with hardboiled eggs, sesame oil, if using, and kalamansi.

It’s way too easy to fall in love with the Malaysian dish Nasi Lemak, a coconutty rice bowl topped with crispy-crunchy crumbles of teeny little fried anchovies dressed in a sweet-spicy sambal. 

Nasi Lemak Recipe

dried paper lantern chiles, dried bird chiles, or dried chiles de árbol

vegetable oil

peanuts

anchovies

Holland chiles, stems removed, halved lengthwise

sugar

tamarind

kosher salt

pandan leaves (optional)

eggs

½ English hothouse cucumber,

Soy sauce (for serving)

It’s way too easy to fall in love with the Malaysian dish Nasi Lemak, a coconutty rice bowl topped with crispy-crunchy crumbles of teeny little fried anchovies dressed in a sweet-spicy sambal. Look for the smallest dried anchovies (ikan bilis) you can find: They’re known for their superior flavor and texture. We’ve provided a few options for dried chiles below, but any thumb-size red chile you can find at an Asian market will get the job done.

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Chop paper lantern chiles into ½" pieces, discarding most of the seeds that fall out. Place in a small bowl and pour in boiling water to cover. Let sit 30 minutes to soften, then drain.

Meanwhile, bring oil and peanuts to a gentle simmer in a small saucepan over medium heat; cook, adjusting heat as needed, until peanuts are golden brown, 6–8 minutes. Using a slotted spoon, transfer nuts to paper towels to drain; set aside for serving. Immediately add anchovies to oil and cook until golden brown and crisp, about 2 minutes. Transfer to fresh paper towels; let cool. Set ¼ cup oil aside.

Pulse shallots, garlic, and ¼ cup fried anchovies (save remaining anchovies for serving) in a food processor until a smooth paste forms. Transfer to a medium bowl. Add paper lantern and Holland chiles to food processor (no need to clean) and pulse until very smooth and no visible pieces of dried chile remain. Transfer chile purée to a small bowl.

Heat reserved oil in a medium skillet over medium-high until shimmering. Add shallot mixture and cook, stirring, until slightly darkened in color and fragrant, about 2 minutes. Mix in chile purée and cook, stirring often, until it starts to stick to bottom of skillet, about 3 minutes. Reduce heat to low. Add sugar, tamarind concentrate, and ¼ cup water and cook, stirring often, until sambal is much darker in color and thickened, 25–35 minutes.

Do Ahead: Sambal ikan bilis can be made 1 week ahead. Let cool; cover and chill.

Top 25 southeast asian recipes from across the web

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

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Top 25 southeast asian recipes from across the web

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

Top Tags

Sinangag (Garlic Fried Rice)&nbsp; ...

Vietnamese-Style Baked Chicken Reci...

Thai-Style Chicken Satay With Peanu...

Nasi Goreng (Indonesian Fried Rice)...

Mussels with Thai Red Curry recipe ...

One-Pot Gingery Chicken And Rice Wi...

Chicken Barbecue (Inihaw Na Manok) ...

Pho Lao

Cambodian Lemongrass Chicken Stir-F...

Crispy Fried Shallots

Fried Cashews With Lime Zest and Ch...

Arroz Caldo (Chicken Rice Porridge)...

Nasi Lemak Recipe

Pork Mei Fun (Rice Noodles)

Filipino Chicken Adobo

Black Bass With Coconut-Herb Salad

Tamarind-Glazed Black Bass With Coc...

Marinated Thai-Style Pork Spareribs

Filipino Spiced Vinegar

Kue Keju (Cheese Cookies)

Cucumber, Tomato, and Green Bean Sa...

Banh Xeo (Vietnamese Crepes)

Green Curry Pork Tenderloin

Vietnamese Turmeric Fish Summer Rol...

Chicken in Lemongrass Sauce

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

Sinangag (Garlic Fried Rice) ...