I love experimenting with these bold new asian recipes. I think my latest blog post featuring Lemongrass Tofu Satay Ramen, Miso Eggplant Karaage, Gochujang Avocado Bibimbap, Lemongrass Chicken Banh Xeo, and others is my fave.

I enjoy mixing flavors and every dish truly holds a special place in my heart.

The 19 Best asian recipes

Lemongrass Tofu Satay Ramen

I recently made Lemongrass Tofu Satay Ramen with extra firm tofu, lemongrass, peanut butter, soy sauce, minced garlic, coconut milk and ramen noodles. It turned out real simple and the broth had a unique depth.

Ingredients

• 14 oz extra firm tofu, pressed and cubed
• 2 stalks lemongrass, bruised and chopped
• 2 tbsp peanut butter
• 1 tbsp soy sauce
• 1 packet ramen noodles
• 1 cup coconut milk
• 2 garlic cloves, minced

Instructions

1. Marinate the tofu in a mix of peanut butter, soy sauce, and minced garlic for about 15 mins
its gonna soak up those satay flavors and get really tasty.

2. In a pot, bring coconut milk and lemongrass to a simmer, then add the marinade and let it cook until it smells amazing.

3. Cook the ramen noodles in the broth until they’re tender, then gently stir in the marinated tofu.

4. Serve warm and enjoy, dont forget to adjust seasonings to your likin if needed.

Miso Eggplant Karaage

I made Miso Eggplant Karaage where bite sized eggplant pieces are marinated in red miso paste, soy sauce, sake, sugar and garlic then lightly coated in cornstarch before frying until crispy. It’s bold and simple.

Ingredients

• 1 large eggplant, cut into bite sized chunks
• 3 tbsp red miso paste
• 2 tbsp soy sauce
• 1 tbsp sake
• 1 tbsp sugar
• 1 clove garlic, minced
• 1/2 cup cornstarch

Instructions

1. Cut the eggplant into bite sized pieces and in a bowl mix together the miso paste, soy sauce, sake, sugar and minced garlic.

2. Toss the eggplant in the marinade so all the pieces get covered and let it sit for atleast 15 minutes to absorb all the flavors.

3. Dredge each eggplant piece in the cornstarch until its well coated, making sure its not too thick.

4. Heat a generous amount of oil in a pan and fry the eggplant pieces until they are golden and crispy, draining them on paper towels before serving.

Gochujang Avocado Bibimbap

I discovered gochujang avocado bibimbap isnt too complex. It features steamed rice, sliced avocado, blanched spinach, julienned carrot, a fried egg, gochujang sauce and sesame oil for a balanced meal.

Ingredients

• Steamed rice
• 1 ripe avocado, sliced
• Gochujang sauce
• Blanched spinach
• Julienned carrot
• Sesame oil
• Fried egg

Instructions

1. Cook the rice and lightly blanch the spinach and carrot while you wait, dont rush it.

2. Fry the egg until the yolk is just a bit runny, like you prefer it, then set aside.

3. In a bowl, mix in the rice with a little sesame oil, then arrange the avocado, spinach, carrot, and egg on top.

4. Drizzle gochujang sauce all over and toss everything together before serving. Enjoy your bibimbap!

Lemongrass Chicken Banh Xeo

Ingredients

• Chicken thighs, thinly sliced
• Fresh lemongrass, finely minced
• Rice flour
• Turmeric powder
• Coconut milk
• Bean sprouts
• Fresh herbs (mint or cilantro)

Instructions

1. First, marinate the chicken slices with the minced lemongrass, a pinch of salt and pepper for at least 15 minutes so the flavors can really merge.

2. Next, mix the rice flour, turmeric, coconut milk and a little water until its smooth and lump free even if it looks a bit runny.

3. Heat a nonstick pan over medium heat and quickly fry the marinated chicken until its just charred on the edges, then remove it from the pan.

4. Finally, pour some batter into the pan, add back the chicken and throw in the bean sprouts, cook until the edges are crispy and serve it with fresh herbs and lettuce on the side. Enjoy your banh xeo!

Tempeh Rendang Spring Rolls

I made these Tempeh Rendang Spring Rolls with tempeh strips marinated in rendang spice paste an coconut milk, with julienned carrots, cabbage, onions and garlic, all wrapped in rice paper for a fun meal.

Ingredients

• Tempeh, cut into strips
• Coconut milk
• Rendang spice paste
• Rice paper wrappers
• Julienned carrots and cabbage
• Sliced onions and garlic

Instructions

1. First, marinate the tempeh in rendang spice paste mixed with a bit of coconut milk for like 20 minutes so it kinda absorbs the flavor.

2. Next, sauté the onions, garlic and tempeh until they brown nicely then pour any leftover coconut milk in to get a rich, thick sauce.

3. Quickly dip a rice paper wrapper in warm water until it’s soft then fill it up with the tempeh mix and veggies.

4. Finally, roll them up nice and tight then serve with a squeeze of lime and extra sauce for dipping. Enjoy your yummy spring rolls!

Ube Coconut Pancakes

I made ube coconut pancakes using all-purpose flour, two tablespoons granulated sugar, coconut milk, one egg and ube halaya. Its a quick, simple recipe that combines tropical coconut and the unique vibe of purple yam.

Ingredients

• 1 cup all-purpose flour
• 2 tablespoons granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup coconut milk
• 1 large egg
• 2 tablespoons ube halaya (purple yam jam)

Instructions

:

1. In a mixing bowl, stir together the flour, sugar, baking powder, and salt then crack in the egg, pour in the coconut milk and add the ube halaya. Mix until just combined dont overbeat it.

2. Let the batter sit for about 5 minutes so the baking powder can get to work.

3. Heat a lightly oiled skillet over medium heat and then pour about 1/4 cup of batter for each pancake. Cook until bubbles form on top then flip and cook for another 1-2 minutes.

4. Serve warm with extra coconut or your fav syrup and enjoy!

Pandan Coconut Rice Dumplings

I make these Pandan Coconut Rice Dumplings with glutinous rice soaked over night, coconut milk and knoted pandan leaves; sometimes I add red bean paste as a filling for extra burst of flavor.

Ingredients

• 2 cups glutinous rice (soaked overnight for best result)
• 1 cup coconut milk
• 4 pandan leaves, tied in knots
• 1/4 teaspoon salt
• 2 tablespoons sugar
• 1/2 cup sweet red bean paste (optional filling)

Instructions

1. Rinse the soaked rice and drain it properly then mix it with coconut milk, salt and sugar; don’t forget to shred a little bit of pandan leaf flavor by including the tied leaves.

2. If you like a filling, add a small spoon of sweet red bean paste in the center of each portion then mould the rice around it into dumpling shapes.

3. Place the dumplings in a steamer lined with parchment paper (or little banana leaves if you have them) and steam for about 20 minutes til they are cooked through.

4. Serve warm and enjoy these delicious rice dumplings freshly made, they might need a little extra sugar if you like it sweeter.

Chili Crab Ramen

I made Chili Crab Ramen, a spicy seafood noodle soup using fresh ramen noodles, succulent crab meat, minced garlic, ginger, and chili paste. Its finished with seafood stock and scallions for garnish, leaving me satisfied.

Ingredients

• Ramen noodles (fresh or dried)
• Crab meat (from blue crab or similar)
• Minced garlic (about 3 cloves)
• Fresh ginger (1 tbsp, grated)
• Chili paste (2 tbsp, like sambal oelek)
• Seafood stock (2 cups)
• Sliced scallions (for garnish)

Instructions

1. Heat a bit of oil in a large pot and saute the garlic and ginger on medium heat until they smell good (about 1 minute).

2. Mix in the chili paste and pour in the seafood stock then bring it to a simmer.

3. Add the ramen noodles and crab meat, cook them as directed on the noodles package and let the crab warm up thoroughly.

4. Top with sliced scallions and serve immediately while its hot.

Tea Leaf Salad Wraps

I share my tea leaf salad wraps recipe with fermented tea leaves, shredded cabbage, diced tomatoes and roasted peanuts drizzled with garlic chili oil and lime juice; its a crisp, refreshing meal you gotta try.

Ingredients

• Fermented tea leaves
• Lettuce leaves for wraps
• Shredded cabbage
• Diced tomatoes
• Roasted peanuts
• Garlic chili oil
• Lime juice

Instructions

1. In a big bowl, toss the fermented tea leaves, shredded cabbage and diced tomatoes together with the roasted peanuts.

2. Drizzle garlic chili oil and a squeeze of lime juice over the mix then stir it all up really well so everything gets coated.

3. Spoon a big helping onto a lettuce leaf and fold it up like a wrap.

4. Serve it ASAP and enjoy ur tea leaf salad wraps, adjust the spice if its too mild.

Fish Amok Waffles

Ingredients

• 1 lb firm white fish fillets (like cod or tilapia)
• 1 cup full-fat coconut milk
• 2 tbsp red curry paste
• 1 tbsp fish sauce
• 1 tsp sugar
• 1/2 cup waffle mix (or pancake mix if you prefer)
• Fresh lime juice and basil leaves for garnish

Instructions

1. In a bowl, mix the coconut milk, red curry paste, fish sauce, and sugar, then toss your fish fillets in the marinade and let it sit for about 10 minutes.

2. Meanwhile, preheat your waffle iron and prepare your waffle mix according to the package instructions. Its important that the batter is not too thick.

3. Dip each marinated fish piece lightly into the waffle batter and carefully place it in the hot waffle iron. Cook for roughly 4 to 5 minutes till the exterior is crispy and the fish is cooked through.

4. Drizzle some fresh lime juice and garnish with basil leaves when serving. Enjoy your fish amok waffles while they’re hot and crunchy!

Bubble Milk Tea Crepes

Ingredients

• All-purpose flour (1 cup)
• Eggs (2 large)
• Milk (1 1/4 cups whole milk works best)
• Water (1/4 cup)
• Melted butter (2 tablespoons)
• Tapioca pearls (1/2 cup, cooked as per package instructions)
• Sweetened condensed milk (1/4 cup mixed with brewed black tea)

Instructions

1. In a bowl, whisk together the flour, eggs, milk, water, and melted butter along with a pinch of salt. If the batter still has lumps, keep whisking until it looks smooth, cause lumpy batter ruins the crepes.

2. Heat up a lightly oiled pan over medium heat, then pour in about 1/4 cup of batter and swirl it around until it covers the pan evenly. Cook until the edges start to lift then flip it gently.

3. Meanwhile, in a separate pot, prepare the tapioca pearls using the package instructions. Mix them with some strong brewed black tea and sweetened condensed milk to whip up your bubble milk tea sauce.

4. Finally, place a hot crepe on a plate, spoon in a generous amount of the bubble milk tea filling, fold it nicely, and enjoy it while its still warm cause cold crepes just dont feel as good.

Szechuan Pepper Tofu Skewers

I make Szechuan Pepper Tofu Skewers by marinating firm tofu in soy sauce, garlic and ground Szechuan peppercorns, grilling it brushed with sesame oil and topped with green onions, resultin in a charred, satisfying bite.

Ingredients

• 1 block firm tofu, pressed and cut into cubes
• 1 tablespoon soy sauce
• 1 teaspoon ground Szechuan peppercorns
• 1 clove garlic, minced
• 1 teaspoon sesame oil
• 2 green onions, chopped

Instructions

1. First, press the tofu for a bit then cut it into cubes. Marinate the tofu in a bowl with soy sauce, ground Szechuan peppercorns, minced garlic, and sesame oil for about 15 mins.

2. While its marinating, prep your skewers by soaking them in water if they are wooden so they dont burn on the grill.

3. Thread the tofu and a few pieces of green onion onto each skewer, making sure they’re not too tight so the heat can get in.

4. Grill the skewers on medium heat for about 10-12 minutes, turning them a couple of times until they’re nicely charred and a bit crisp on the edges. Enjoy your tasty skewers!

Masala Quinoa Sushi Rolls

I made Masala Quinoa Sushi Rolls by tossing cooked quinoa with garam masala and soy sauce, then spreading it on nori sheets with julienned carrot, cucumber, and sliced avocado. Its a healthy twist on sushi.

Ingredients

• 1 cup cooked quinoa
• 4 nori sheets
• 1 small carrot, julienned
• 1 small cucumber, julienned
• 1/2 avocado, sliced
• 1/2 tsp garam masala
• 2 tbsp soy sauce

Instructions

1. Cook the quinoa following the package instructions and let it cool a bit.

2. Mix the cooled quinoa with the garam masala and soy sauce, stirring it well.

3. Lay a nori sheet on a flat surface, spread the quinoa mixture evenly (leaving a small strip at the edge), then add the carrot, cucumber, and avocado.

4. Roll the sheet tightly, slice into bite-sized pieces, and serve with extra soy sauce if needed.

Beetroot Momo Dumplings

I make Beetroot Momo Dumplings with fresh grated beetroot, shredded cabbage and grated carrot wrapped in soft all-purpose flour dough made with water and salt. They is a unique, simple steamed treat.

Ingredients

• 2 cups all-purpose flour
• 1 cup grated beetroot
• 1/2 cup shredded cabbage
• 1/4 cup grated carrot
• 1 tsp salt (plus extra for the filling)
• Water (as needed to form a soft dough)

Instructions

1. In a bowl, mix the flour with salt and slowly add water until you get a smooth, pliable dough that isnt too sticky.

2. In another bowl, combine the grated beetroot, cabbage, carrot and a little extra salt and pepper, toss in some grated ginger if you like for an extra kick.

3. Divide the dough into small balls, roll each into a thin circle, then spoon a small amount of the beetroot mixture in the center and pinch the edges together to form a dumpling.

4. Steam the momos over boiling water for about 15 minutes until the dough is fully cooked and the filling is tender, enjoy while warm.

Green Tea Pickle Noodles

I made these green tea pickle noodles by combining boiled noodles with matcha green tea powder, soy sauce, rice vinegar, sesame oil and pickled carrots, radish and cucumber. Its a simple dish that packs punch.

Ingredients

• 200g noodles (soba or udon work well)
• 1 tbsp matcha green tea powder
• 1 cup assorted pickled veggies (like carrots, radish, and cucumber)
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tsp chili oil (optional for some heat)

Instructions

1. Boil the noodles as per the package instructions then rinse them under cold water to stop the cooking process.

2. In a big bowl, mix in the matcha powder, soy sauce, rice vinegar, sesame oil and if you are using it, chili oil.

3. Toss the noodles into the dressing and then carefully stir in the pickled veggies so everything combine well.

4. Serve immediately at room temperature or even a bit chilled if you like. Enjoy your dish its a fun mix of flavors!

Jackfruit Korma Bao Buns

I recently made jackfruit korma bao buns kinda a cool twist on bao using shredded jackfruit, rich coconut cream, chopped onion, minced garlic, ginger garlic paste and korma spice mix stuffed into soft steamed buns.

Ingredients

• 1 can young green jackfruit in brine, drained and shredded
• 1 cup coconut cream
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger garlic paste
• 1 tablespoon korma spice mix (a blend of turmeric, cumin and coriander)
• 6 bao buns (store-bought or homemade)

Instructions

1. First, heat some oil in a pan and saute the chopped onion, garlic and ginger garlic paste until they’re soft and a little browned.

2. Next add the shredded jackfruit and korma spice mix, stirring well so the spices get into all the pieces dont rush it.

3. Pour in the coconut cream and let it simmer on low heat for about 10 minutes until the jackfruit is nicely tender and the flavours mix together.

4. Finally, stuff the steamed bao buns with the jackfruit korma filling and serve warm enjoy your meal!

Saffron Vegetable Biriyani Arancini

I made Saffron Vegetable Biriyani Arancini with cooked saffron rice, carrots, peas, bell peppers, biriyani masala, mozzarella, egg and breadcrumbs. Its a crispy fried treat that packs a punch without any unnecessary extras.

Ingredients

• 1 cup cooked saffron rice
• 1/2 cup mixed diced vegetables (carrots, peas, and bell peppers)
• 1/4 cup grated mozzarella or paneer
• 2 tablespoons biriyani masala
• 1 egg, lightly beaten
• 1/3 cup breadcrumbs
• Salt to taste

Instructions

1. Mix the cooked saffron rice, vegetables, and cheese in a bowl; add the biriyani masala and salt then stir well.

2. Shape the mixture into small balls, about the size of a golf ball.

3. Dip each ball first in the beaten egg then roll in breadcrumbs, making sure each ball is well coated.

4. Fry them in hot oil until golden brown and crispy, then drain on paper towels. Enjoy them warm!

Coconut Curry Dumplings

I made coconut curry dumplings using dumpling wrappers filled with a mix of coconut milk, red curry paste, minced garlic, fresh ginger and mixed veggies then steamed them and sprinkled chopped cilantro on top.

Ingredients

• Dumpling wrappers
• Coconut milk
• Red curry paste
• Minced garlic
• Fresh ginger (grated)
• Mixed veggies (like shredded cabbage or carrots)
• Chopped cilantro

Instructions

1. In a bowl, mix the coconut milk, red curry paste, garlic and ginger with the veggies until its all combined.

2. Put a spoonful of the mixture into each dumpling wrapper and fold them well, dont let the filling spill out.

3. Steam the dumplings for about 8-10 minutes until they are cooked through.

4. Serve hot and sprinkle chopped cilantro on top to taste. Enjoy your tasty coconut curry dumplings!

Egg Tart Matcha Glaze

I whipped up an egg tart matcha glaze using whole milk, egg yolks and granulated sugar, mixing in a sifted matcha powder and a pinch of salt. The heavy cream helps it thicken nicely.

Ingredients

• 1 cup whole milk
• 2 egg yolks
• 1/4 cup granulated sugar
• 1 tbsp matcha powder (sifted)
• 1 tbsp heavy cream
• A pinch of salt

Instructions

1. Warm the milk and heavy cream in a small saucepan over low heat till it’s almost simmering, dont let it boil.

2. In a bowl, whisk together the egg yolks, sugar, matcha powder and salt until smooth; try to avoid lumps.

3. Slowly pour the warm milk mixture into the egg mixture while stirring constantly so the eggs dont scramble.

4. Return the mixture to the pan and heat gently, stirring constantly until it thickens slightly, then let it cool a bit before brushing it on your egg tarts.