Are you ready to embark on a culinary journey across the vast and vibrant region of East Asia? From spicy Szechuan noodles to fragrant Thai curries, and from savory Japanese miso glazes to zesty Korean bibimbaps, this region is a treasure trove of bold flavors and exotic spices. In this article, we’ll take you on a culinary adventure through 18 mouth-watering recipes that will tantalize your taste buds and leave you wanting more.
From the comfort foods of China and Japan to the bold flavors of Korea and Southeast Asia, each dish has its own unique character, influenced by the region’s rich cultural heritage. Whether you’re a seasoned cook or just looking for new inspiration, these Eastward recipes are sure to delight your senses and satisfy your cravings.
In this article, we’ll explore the diverse culinary landscape of East Asia, with recipes that range from spicy and sour to sweet and savory. So, get ready to spice up your cooking routine and take a taste adventure through the flavors of the East!
Spicy Szechuan Noodles with Peanut Sauce
This recipe combines the bold flavors of Szechuan cuisine with the richness of peanut sauce, creating a spicy and savory dish that’s perfect for a quick weeknight dinner.
Ingredients:
– 1/2 pound noodles (such as rice noodles or udon)
– 2 tablespoons vegetable oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon Szechuan peppercorns, toasted and ground
– 1 teaspoon soy sauce
– 1 teaspoon chili flakes
– Salt and pepper to taste
– 1/4 cup peanut butter
– 2 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon honey
– 1/4 teaspoon red pepper flakes (optional)
Instructions:
1. Cook noodles according to package instructions.
2. Heat oil in a wok or large skillet over high heat. Add onion and garlic; stir-fry for 2-3 minutes.
3. Add Szechuan peppercorns, soy sauce, chili flakes, salt, and pepper. Stir-fry for an additional minute.
4. In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, and red pepper flakes (if using).
5. Combine cooked noodles with the wok mixture and pour in the peanut sauce. Toss until well coated.
6. Serve immediately.
Cooking Time: 15-20 minutes
Thai Green Curry with Coconut Milk
This classic Thai dish combines the creamy richness of coconut milk with the bold flavors of green curry paste, creating a mouthwatering and aromatic sauce. Serve over steamed rice or noodles for a quick and satisfying meal.
Ingredients:
– 2 cups mixed vegetables (bell peppers, bamboo shoots, Thai basil)
– 1 tablespoon vegetable oil
– 2 tablespoons green curry paste
– 2 cups coconut milk
– 1/4 cup water
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the curry paste and cook, stirring constantly, for 1 minute.
3. Add the coconut milk, water, and mixed vegetables. Bring to a simmer.
4. Reduce heat to low and let cook for 5-7 minutes, or until the sauce has thickened slightly.
5. Season with salt to taste.
6. Garnish with cilantro leaves and serve over steamed rice or noodles.
Cooking Time: 10-12 minutes
Japanese Miso Glazed Eggplant
This sweet and savory dish is a perfect representation of Japanese flavors, with the rich umami taste of miso glaze complementing the tender eggplant. It’s an easy and impressive side dish or main course for any occasion.
Ingredients:
– 2 medium eggplants
– 1/4 cup white miso paste
– 2 tablespoons soy sauce
– 2 tablespoons sake (or dry white wine)
– 2 tablespoons brown sugar
– 2 tablespoons rice vinegar
– 1 teaspoon grated ginger
– 1 tablespoon vegetable oil
– Sesame seeds and chopped scallions for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut eggplants into 1-inch thick slices.
3. In a small bowl, whisk together miso paste, soy sauce, sake, brown sugar, rice vinegar, and ginger.
4. Brush both sides of the eggplant slices with vegetable oil.
5. Place eggplant slices on a baking sheet lined with parchment paper.
6. Brush the miso glaze over the eggplant slices, making sure they are evenly coated.
7. Bake for 25-30 minutes or until the eggplants are tender and caramelized.
Cooking Time: 25-30 minutes
Korean Bibimbap with Gochujang Dressing
Experience the harmonious balance of flavors in this classic Korean rice bowl dish, topped with an array of colorful vegetables and a tangy gochujang dressing.
Ingredients:
– 1 cup cooked white rice
– 1/2 cup bean sprouts
– 1/2 cup shredded zucchini
– 1/2 cup sliced carrots
– 1/4 cup diced cucumber
– 1/4 cup chopped scallions
– 2 tablespoons gochujang paste
– 2 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon sesame oil
– Salt and pepper to taste
– 1 fried egg, sliced (optional)
Instructions:
1. Cook the rice according to package instructions.
2. In a separate pan, heat 1 tablespoon of sesame oil over medium heat. Add the bean sprouts, zucchini, carrots, and cucumber. Stir-fry until tender, about 3-4 minutes.
3. In a small bowl, whisk together gochujang paste, soy sauce, rice vinegar, and sesame oil to make the dressing.
4. To assemble, place cooked rice in a bowl, followed by the stir-fried vegetables. Top with sliced egg (if using) and drizzle with the gochujang dressing.
5. Season with salt and pepper to taste.
Cooking Time: 15-20 minutes
Vietnamese Pho with Beef and Herbs
Experience the comforting flavors of Vietnam with this classic beef pho recipe, featuring a rich broth, tender beef, and an array of fresh herbs.
Ingredients:
– 1 pound beef bones (preferably oxtail or beef neck)
– 2 pounds beef brisket or chuck, sliced into thin strips
– 4 cups beef broth
– 2 tablespoons fish sauce
– 2 tablespoons soy sauce
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 onion, sliced
– 1 cup rice noodles
– Fresh herbs: basil, mint, cilantro, and bean sprouts
– Lime wedges, for serving
Instructions:
1. Simmer the beef bones in broth for at least 30 minutes to create a rich stock.
2. Add fish sauce, soy sauce, garlic, ginger, and onion to the stock. Bring to a boil, then reduce heat and simmer for 10 minutes.
3. Cook the rice noodles according to package instructions.
4. Slice the beef into thin strips and cook in the broth until tender.
5. Assemble the pho by placing cooked noodles, beef, and herbs in bowls. Serve with lime wedges.
Cooking Time: approximately 1 hour
Chinese Mapo Tofu with Ground Pork
This classic Sichuan dish combines the creaminess of tofu with the savory flavor of ground pork, all wrapped up in a spicy and numbingly aromatic sauce. With its bold flavors and textures, this recipe is sure to become a new favorite.
Ingredients:
– 1 block firm tofu, cut into small cubes
– 1/2 pound ground pork
– 2 cloves garlic, minced
– 1 tablespoon ginger, grated
– 1/4 cup soy sauce
– 1/4 cup Shaoxing wine (or dry sherry)
– 1/4 cup cornstarch
– 2 tablespoons vegetable oil
– 2-3 dried red chilies, crushed or 1-2 teaspoons Szechuan peppercorns
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. In a small bowl, whisk together soy sauce, Shaoxing wine, and cornstarch. Set aside.
2. Heat 1 tablespoon oil in a wok or large skillet over high heat. Add ground pork and cook until browned, breaking up with a spoon as it cooks.
3. Add garlic, ginger, and crushed red chilies (or Szechuan peppercorns). Cook for 30 seconds.
4. Add tofu and sauce mixture. Stir-fry until sauce thickens, about 2-3 minutes.
5. Season with salt and pepper to taste. Garnish with chopped scallions if desired.
Cooking Time: 15-20 minutes
Indonesian Nasi Goreng with Shrimp
Nasi goreng is a popular Indonesian dish that’s essentially a flavorful fried rice recipe, often served as a main course or snack. This version adds succulent shrimp for an extra burst of flavor and protein.
Ingredients:
– 2 cups cooked rice (preferably day-old)
– 1/2 cup mixed vegetables (e.g., peas, carrots, corn)
– 1/4 cup diced onion
– 2 cloves garlic, minced
– 1/2 pound large shrimp, peeled and deveined
– 2 tablespoons vegetable oil
– 2 teaspoons soy sauce
– 1 teaspoon oyster sauce (optional)
– Salt and pepper to taste
– 2 eggs, beaten
– Scallions, chopped (for garnish)
Instructions:
1. Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat.
2. Add shrimp and cook until pink and fully cooked, about 2-3 minutes. Remove from the pan.
3. In the same pan, add remaining oil, onion, and garlic. Cook until the onion is translucent.
4. Add mixed vegetables and cooked rice to the pan. Stir-fry for about 5 minutes, breaking up any clumps with a spatula.
5. Push the rice mixture to one side of the pan. Crack in eggs and scramble them until cooked through.
6. Mix eggs into the rice mixture. Season with soy sauce and oyster sauce (if using). Add cooked shrimp back into the pan and stir-fry everything together for about 2 minutes.
7. Taste and adjust seasoning as needed.
8. Serve hot, garnished with chopped scallions.
Cooking Time: About 15-20 minutes
Malaysian Laksa with Chicken and Rice Noodles
Savor the bold flavors of Malaysia with this hearty and aromatic laksa recipe, featuring tender chicken, rice noodles, and a spicy broth. This comforting dish is perfect for a cozy night in.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups rice noodles
– 4 cups chicken stock
– 2 tablespoons laksa paste
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1/4 cup coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Cook the rice noodles according to package instructions. Drain and set aside.
2. In a large pot, combine chicken stock, laksa paste, garlic, and ginger. Bring to a boil, then reduce heat and simmer for 10 minutes.
3. Add the cooked chicken to the broth and cook until heated through.
4. Stir in coconut milk and season with salt and pepper.
5. Serve the chicken and broth over cooked rice noodles. Garnish with fresh cilantro leaves.
Cooking Time: 20-25 minutes
Singaporean Chili Crab with Mantou Buns
Savor the bold flavors of Singapore’s national dish, Chili Crab, paired with soft and fluffy mantou buns. This recipe combines succulent crab meat with a spicy tomato-based sauce, served with freshly baked buns for dipping.
Ingredients:
– 1 lb crab meat (jumbo lump or claw)
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 can (14 oz) diced tomatoes
– 1/4 cup chili sauce
– 1 tablespoon soy sauce
– 1 tablespoon oyster sauce (optional)
– Salt and pepper to taste
– 8-10 mantou buns
Instructions:
1. Heat oil in a wok or large skillet over medium-high heat.
2. Add garlic, ginger, and crab meat; stir-fry until crab is pink and cooked through.
3. In a separate pan, combine diced tomatoes, chili sauce, soy sauce, and oyster sauce (if using); bring to a simmer.
4. Combine tomato mixture with crab meat; season with salt and pepper.
5. Serve with freshly baked mantou buns for dipping.
Cooking Time: 20-25 minutes
Filipino Adobo with Chicken and Vinegar
A staple dish in Philippine cuisine, this adobo recipe is a flavorful and tangy combination of chicken, vinegar, soy sauce, and spices. With its rich aroma and bold flavors, it’s no wonder why this dish is a favorite among Filipinos.
Ingredients:
– 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
– 1/2 cup vinegar (apple cider or cane vinegar work well)
– 1/4 cup soy sauce
– 2 cloves garlic, minced
– 1 tablespoon black pepper
– 1 bay leaf
– Salt to taste
Instructions:
1. In a large pot, combine chicken, vinegar, soy sauce, garlic, black pepper, and bay leaf.
2. Bring the mixture to a boil over high heat, then reduce heat to medium-low and simmer for 30 minutes or until the chicken is cooked through.
3. Season with salt to taste.
4. Serve hot with steamed rice or as a main dish.
Cooking Time: 30-40 minutes
Cambodian Amok Fish with Coconut Custard
A classic Cambodian dish, Amok Fish is a flavorful and aromatic delight. This recipe combines the richness of coconut custard with the freshness of fish, wrapped in banana leaves for a unique cooking experience.
Ingredients:
– 4 fish fillets (any white fish works well)
– 2 cups coconut milk
– 1/2 cup sugar
– 1/4 teaspoon salt
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1/4 teaspoon turmeric powder
– 1 banana leaf (fresh or frozen)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a blender, combine coconut milk, sugar, salt, and 1 tablespoon oil. Blend until smooth.
3. Place fish fillets on a flat surface. Spoon the coconut custard mixture over each piece of fish, leaving a small border around the edges.
4. Fold banana leaves in half lengthwise to create a wrapping material. Place a fish fillet in the center of each leaf and fold the leaf over the fish, sealing with toothpicks if necessary.
5. Bake for 12-15 minutes or until fish is cooked through and coconut custard is golden brown.
Cooking Time: 12-15 minutes
Burmese Tea Leaf Salad with Fried Garlic
This classic Burmese salad combines the distinct flavors of tea leaves, fried garlic, and a hint of spice to create a refreshing and savory dish. Perfect as an appetizer or side, this recipe is sure to delight.
Ingredients:
– 1 cup dried tea leaves (gunpowder or loose-leaf)
– 2 cloves garlic
– 2 tablespoons vegetable oil
– 1 tablespoon soy sauce
– 1 tablespoon lime juice
– 1/4 teaspoon ground cumin
– Salt, to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. Rinse tea leaves and soak in warm water for at least 30 minutes.
2. Heat oil in a pan over medium heat. Add garlic and fry until golden brown, about 5 minutes.
3. Drain tea leaves and add to the pan with fried garlic.
4. In a small bowl, whisk together soy sauce, lime juice, cumin, and salt. Pour dressing over tea leaf mixture.
5. Toss well and garnish with chopped cilantro, if desired.
Cooking Time: 10 minutes
Laotian Larb with Minced Chicken and Lime
This classic Laotian dish is a flavorful and spicy salad made with minced chicken, fresh herbs, chilies, lime juice, and toasted rice. Perfect as an appetizer or main course, Larb is a staple of Lao cuisine that’s sure to delight.
Ingredients:
– 1 lb boneless, skinless chicken breast, finely chopped
– 2 cups mixed herbs (such as cilantro, mint, basil)
– 2-3 Thai bird’s eye chilies, seeded and minced
– 2 cloves garlic, minced
– 2 tbsp fish sauce
– 2 tbsp lime juice
– 1 tsp toasted rice powder
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large bowl, combine chicken, herbs, chilies, and garlic.
2. Add fish sauce, lime juice, and toasted rice powder. Mix well.
3. Taste and adjust seasoning as needed.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Serve chilled or at room temperature, garnished with cilantro leaves.
Cooking Time: 10-15 minutes
Taiwanese Beef Noodle Soup with Star Anise
This hearty soup is a staple of Taiwanese cuisine, filled with tender beef, springy noodles, and a depth of flavor from the star anise. A comforting bowl that’s perfect for any occasion.
Ingredients:
– 1 pound beef brisket or chuck, sliced into thin strips
– 2 cups beef broth
– 1 tablespoon vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 whole star anise pod, crushed
– 1 teaspoon soy sauce
– 1/4 cup bean sprouts
– 8 ounces rice noodles
– Salt and black pepper, to taste
– Chopped scallions, for garnish
Instructions:
1. Heat oil in a large pot over medium-high heat. Add beef and cook until browned, about 3-4 minutes.
2. Add garlic, ginger, and star anise. Cook for 1 minute, until fragrant.
3. Pour in broth and soy sauce. Bring to a boil, then reduce heat and simmer for 30 minutes.
4. Add bean sprouts and noodles. Simmer for another 5-7 minutes, or until noodles are cooked.
5. Season with salt and black pepper. Garnish with scallions.
Cooking Time: 45-50 minutes
Hong Kong Style Wonton Noodle Soup
Experience the comforting flavors of Hong Kong with this classic wonton noodle soup recipe, perfect for a quick and satisfying meal.
Ingredients:
– 1 package of round wonton wrappers (about 20-24 pieces)
– 1/2 pound ground pork
– 1/4 cup chopped scallions
– 2 cloves garlic, minced
– 2 tablespoons soy sauce
– 2 tablespoons sesame oil
– 4 cups chicken broth
– 1 tablespoon cornstarch
– Salt and pepper to taste
– Noodles (preferably thin rice noodles or egg noodles)
– Sliced green onions for garnish
Instructions:
1. In a large mixing bowl, combine ground pork, scallions, garlic, soy sauce, and sesame oil. Mix well.
2. Lay a wonton wrapper on a clean surface. Place a small spoonful of the pork mixture in the center.
3. Dip your finger in water and run it along the edges of the wrapper. Fold the wrapper into a triangle by bringing the two opposite corners together to form a point. Press the edges together to seal.
4. Cook noodles according to package instructions. In a large pot, combine chicken broth and cornstarch. Whisk until dissolved.
5. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes. Add wontons and cook for an additional 3-4 minutes or until they float to the surface.
6. Serve hot with noodles and garnish with green onions.
Cooking Time: 20-25 minutes
Shanghai Soup Dumplings with Pork and Ginger
These savory soup dumplings are a signature dish from Shanghai, China, filled with tender pork and fragrant ginger. This recipe yields 20-25 dumplings.
Ingredients:
– 2 cups all-purpose flour
– 2 tablespoons cornstarch
– 1/4 teaspoon salt
– 1/4 cup warm water
– Filling ingredients:
+ 1 pound ground pork
+ 2 cloves garlic, minced
+ 1-inch piece of fresh ginger, grated
+ 1 tablespoon soy sauce
+ 1 tablespoon Shaoxing wine (or dry sherry)
+ 1 tablespoon cornstarch
– Cooking liquids:
+ 4 cups chicken broth
+ 2 tablespoons soy sauce
+ 2 tablespoons sugar
+ 1 tablespoon vinegar
Instructions:
1. In a large mixing bowl, combine flour, cornstarch, and salt.
2. Gradually add warm water to form a dough. Knead for 5-7 minutes until smooth.
3. Divide the dough into small balls, about the size of a small egg.
4. Roll out each ball into a thin circle, about 1/8 inch thick.
5. Place a spoonful of pork filling in the center of each dough circle.
6. Fold the dough over the filling to form a half-moon shape, and press edges together to seal.
7. Cook dumplings in boiling water for 10-15 minutes or until they float to the surface.
Cooking Time: 30-40 minutes
Tibetan Momo Dumplings with Spicy Dipping Sauce
Experience the authentic flavors of Tibet with this classic momo recipe, accompanied by a spicy dipping sauce that will leave you craving for more. This comforting dish is perfect for any occasion.
Ingredients:
For the Momos:
– 2 cups all-purpose flour
– 1/2 cup warm water
– 1/4 teaspoon salt
– Filling ingredients (see below)
For the Spicy Dipping Sauce:
– 1/2 cup soy sauce
– 1/4 cup rice vinegar
– 1 tablespoon Gochujang (Korean chili paste)
– 1 tablespoon honey
– 1/4 teaspoon red pepper flakes
Filling:
– 1 pound ground meat (beef, pork, or a combination of the two)
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– Salt and black pepper to taste
Instructions:
1. In a large mixing bowl, combine flour and warm water to form a dough.
2. Divide the dough into small portions and roll out each portion into a thin circle.
3. Place a spoonful of filling in the center of each circle.
4. Fold the dough over the filling to form a half-moon shape and press the edges together to seal.
5. Cook momos by steaming them for 15-20 minutes or pan-frying until golden brown.
Spicy Dipping Sauce:
1. In a small bowl, whisk together soy sauce, rice vinegar, Gochujang, honey, and red pepper flakes.
2. Serve the dipping sauce alongside cooked momos.
Cooking Time: 30-40 minutes
Uzbek Plov with Lamb and Carrots
Plov, a beloved national dish of Uzbekistan, is a flavorful rice pilaf cooked with lamb, carrots, and spices. This hearty recipe combines tender lamb, sweet carrots, and aromatic saffron-infused rice for a satisfying meal.
Ingredients:
– 1 lb lamb shoulder or shank, cut into 2-inch pieces
– 4 medium carrots, peeled and grated
– 2 cups long-grain rice
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon ground turmeric
– Salt and black pepper to taste
– 2 cups water or lamb broth
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large saucepan over medium heat.
2. Add lamb, onion, garlic, cumin, coriander, and turmeric; cook until lamb is browned, about 5 minutes.
3. Add grated carrots and water or broth; bring to a boil.
4. Stir in rice; reduce heat to low, cover, and simmer for 20-25 minutes or until liquid is absorbed and rice is tender.
5. Season with salt and black pepper to taste.
6. Garnish with fresh cilantro leaves, if desired.
Cooking Time: About 30-40 minutes
Summary
Get ready to spice up your cooking routine with these 18 flavorful Eastward recipes! From Szechuan noodles with peanut sauce to Singaporean chili crab with mantou buns, this collection has something for every adventurous cook. Explore the bold flavors and aromas of Southeast Asia, China, Japan, Korea, Vietnam, and more with dishes like Thai green curry, Japanese miso glazed eggplant, and Korean bibimbap. With a range of ingredients and techniques to master, you’ll be inspired to try new cuisines and cooking methods.
