Asia Recipes, Page 8

From street-cart woks to slow monastery kitchens. Below are 418 authentic Asia recipes, each tied to a real country and region, with the cultural story, ingredients, and step-by-step method, adaptable to seven dietary needs.
418 recipes · showing 337 to 384
Bansh (Mongolian Boiled Dumplings)Ulaanbaatar, Mongolia · medium · 1 h 40 minSmall half-moon dumplings of plain flour dough filled with minced mutton or beef, onion and garlic, their edges braided shut, boiled until they float and eaten hot or in milk tea.
Shelpek (Kazakh Fried Flatbread)Almaty, Kazakhstan · easy · 55 minThin, soft rounds of milk and butter dough, fried quickly in hot oil until puffed and golden, and eaten warm with tea, butter, honey or jam, or beside soup and meat.
Chai Tow Kway (Singapore Fried Carrot Cake)Singapore, Singapore · medium · 7 h 40 minCubes of homemade steamed radish cake fried until crisp, then tossed with garlic, preserved radish and egg; white with fish sauce, or black with sweet dark soy sauce.
Ezay (Bhutanese Chili and Cheese Relish)Thimphu, Bhutan · easy · 15 minA fiery raw relish of chopped chilies, tomato, red onion and coriander, crumbled with fresh cheese and seasoned with salt and numbing Sichuan pepper, spooned onto rice.
Paplou (Omani Tuna and Lime Fish Soup)Muscat, Oman · easy · 55 minA light, sharp broth of turmeric, garlic, ginger, tomato and dried lime, with chunks of fresh tuna poached gently at the end and finished with fresh lime and coriander.
Ka'ak al-Quds (Jerusalem Sesame Bread)West Bank, Palestine · medium · 2 h 33 minLong oval rings of soft, yeasted bread thickly coated in toasted sesame and baked until crusty, eaten warm with za'atar, olive oil and baked eggs.
Kubbat Halab (Iraqi Rice-Crust Kubba)Baghdad, Iraq · advanced · 3 hPointed golden croquettes with a crisp shell of turmeric rice, filled with minced beef or lamb, onion, parsley and baharat, deep-fried and eaten hot with pickles.
Lavash (Armenian Thin Flatbread)Yerevan, Armenia · medium · 1 h 30 minPaper-thin, soft sheets of flour, water and salt, rolled until you can see through them and baked in seconds on a very hot pan, for wrapping cheese, herbs and grilled meat.
Shafoot (Yemeni Flatbread in Herbed Yogurt)Sana’a, Yemen · medium · 2 h 15 minSpongy lahoh flatbreads soaked in a cold, green yogurt and buttermilk sauce blended with garlic, chili, coriander, mint and spring onion, topped with pomegranate seeds.
Tamees (Saudi Hejazi Flatbread)Hejaz, Saudi Arabia · medium · 2 h 7 minA large, round yeasted flatbread of white and wholemeal flour, docked all over, brushed with ghee and scattered with sesame and nigella, baked very hot until blistered and eaten warm with ful.
Regag with Egg and Cheese (Emirati Crisp Flatbread)Dubai, United Arab Emirates · medium · 1 hA wafer-thin batter bread spread across a hot griddle until crisp, topped while it cooks with beaten egg and cream cheese, then folded into a crunchy triangle.
Kesme (Kyrgyz Hand-Cut Noodle Soup)Bishkek, Kyrgyzstan · medium · 2 h 30 minA lamb broth with strips of meat fried in tomato paste, radish, carrot, sweet pepper and onion, and thin egg noodles cut by hand, finished with raw garlic and chives.
Pulut Panggang (Bruneian Grilled Sticky Rice Rolls)Bandar Seri Begawan, Brunei · medium · 5 h 45 minCoconut-milk sticky rice rolled around a spicy, fragrant filling of dried shrimp, chili, lemongrass and toasted coconut, wrapped in banana leaf and grilled until the leaf chars.
Nakhi (Kuwaiti Spiced Boiled Chickpeas)Kuwait City, Kuwait · easy · 14 h 10 minChickpeas simmered soft with whole green chilies, cumin and salt, served warm in their broth with lemon juice, more cumin and a pinch of chili, and warm bread.
Shakarob (Tajik Tomato and Onion Salad)Dushanbe, Tajikistan · easy · 15 minRipe tomatoes and paper-thin onion, soaked in cold water to tame their bite, seasoned simply with salt, black pepper, herbs and a little oil, to eat beside plov.
Unash (Turkmen Bean and Noodle Soup)Ashgabat, Turkmenistan · medium · 9 h 50 minA warming soup of lamb and black-eyed beans with hand-cut noodles, onion fried in fat and a whole hot red chili, finished with sour milk or yogurt and a little garlic.
Budu (Timorese Tomato, Mint and Lime Salsa)Dili, Timor-Leste · easy · 15 minA fresh, sharp relish of chopped tomato, red onion and mint dressed with lime juice and salt, spooned over grilled fish, corn and rice.
Kabab Bahraini (Bahraini Chickpea Flour Fritters)Manama, Bahrain · easy · 55 minSpoonfuls of spiced chickpea-flour batter full of chopped tomato, onion, green chili and garlic, fried until crisp and golden and eaten hot with a yogurt and coriander dip.
Bajilla (Qatari Spiced Boiled Broad Beans)Doha, Qatar · easy · 13 h 10 minWhole dried broad beans soaked overnight and boiled soft with salt, then served warm with lemon, cumin and chopped hot chili, with bread on the side.
Agedashi Tofu (Fried Tofu in Dashi Broth)Tokyo (Kanto), Japan · medium · 32 minSoft tofu dusted in potato starch and fried until just crisp, then set in a pool of warm dashi, soy and mirin broth with grated daikon, ginger and spring onion.
Takoyaki (Osaka Octopus Balls)Osaka (Kansai), Japan · advanced · 45 minRound, crisp-skinned balls of runny dashi batter with a piece of octopus in the middle, turned in a dimpled iron pan and finished with sauce, mayonnaise, aonori and bonito flakes.
Paneer Tikka (Spiced Grilled Paneer)Punjab, India · easy · 1 h 34 minCubes of paneer, onion and pepper coated in a yogurt marinade with chilli, garam masala and dried fenugreek, then grilled hot until charred at the edges and served with green chutney and lemon.
Kheere ka Raita (Cucumber Raita)Punjab, India · easy · 12 minCool whisked yogurt with chopped cucumber, fresh coriander and mint, seasoned with salt and a dusting of roasted cumin, served alongside biryani, pulao and spiced curries.
Ajad (Thai Cucumber Relish)Bangkok (Central), Thailand · easy · 30 minThin slices of cucumber, shallot and red chilli in a clear sweet-sour vinegar syrup, the crisp, cooling relish served beside satay, fish cakes and Massaman curry.
Mchadi (Georgian Cornbread)Imereti, Georgia · easy · 34 minThick little oval cakes of stone-ground white cornmeal, salt and water, fried in a covered pan until crisp and golden outside and dense and crumbly within, served warm with lobio and cheese.
Lobiani (Georgian Bean-Stuffed Bread)Racha, Georgia · medium · 11 h 10 minSoft yeasted bread rounds filled with buttery mashed kidney beans, onion, garlic, coriander and blue fenugreek, baked golden, brushed with butter and eaten warm in wedges.
Rau Muống Xào Tỏi (Stir-Fried Water Spinach with Garlic)Hanoi (Red River Delta), Vietnam · easy · 16 minCrisp hollow-stemmed water spinach blanched, then tossed in a very hot wok with plenty of garlic and a glossy splash of oyster sauce, the green side dish on countless Vietnamese family tables.
Bánh Tráng Nướng (Grilled Rice Paper)Ho Chi Minh City, Vietnam · easy · 22 minA dry rice paper sheet toasted over the heat until crisp, spread with beaten quail egg and spring onion, scattered with dried shrimp and pork floss, then zigzagged with mayonnaise and chilli sauce and folded to eat by hand.
Gan Bian Si Ji Dou (Sichuan Dry-Fried Green Beans)Sichuan, China · medium · 35 minGreen beans fried until blistered, wrinkled and scorched in spots, then tossed with a little minced pork, preserved mustard greens, dried chillies, Sichuan pepper, garlic and ginger.
Cong You Bing (Scallion Pancakes)Shanghai, China · medium · 1 h 35 minHot-water dough rolled thin, spread with scallion-scented oil paste and chopped spring onions, coiled into a snail and flattened, then pan-fried until crisp and flaky outside and chewy within.
Haemul Pajeon (Seafood Scallion Pancake)Seoul (Gyeonggi), South Korea · medium · 40 minA thin, crisp-edged pancake of whole spring onions and mixed seafood bound in an ice-cold batter, fried golden in plenty of oil and cut into pieces to dip in soy and vinegar sauce.
Baechu-Kimchi (Napa Cabbage Kimchi)Seoul (Gyeonggi), South Korea · advanced · 1.5 daysQuartered napa cabbage salted until pliable, then packed leaf by leaf with a red paste of gochugaru, garlic, ginger, fish sauce and salted shrimp with radish and spring onion, and left to ferment.
Batata Harra (Lebanese Spicy Potatoes)Beirut, Lebanon · easy · 50 minCubes of potato fried until crisp and golden, then tossed in hot olive oil with plenty of garlic, chilli and fresh coriander and finished with lemon juice.
Fatayer bi Sabanekh (Lebanese Spinach Pies)Beirut, Lebanon · medium · 2 h 12 minSmall triangles of soft yeasted dough sealed around a tangy filling of spinach, onion, sumac, lemon and olive oil, baked until golden and eaten warm or at room temperature.
Şehriyeli Pilav (Turkish Rice Pilaf with Orzo)İzmir (Aegean), Turkey · easy · 52 minRinsed, soaked rice cooked with little rice-shaped pasta toasted golden in butter, then left to rest under a cloth until every grain is separate and fluffy.
Perkedel Kentang (Indonesian Potato Fritters)Jakarta, Indonesia · medium · 2 hFried potatoes mashed with fried shallots, spring onion, celery leaves, white pepper and nutmeg, shaped into little patties, dipped in egg and fried golden, the classic side for soto ayam and rice.
Atchara (Filipino Pickled Green Papaya)Central Luzon, Philippines · easy · 2 daysShredded unripe papaya salted and squeezed dry, then packed with carrot, red pepper, ginger, garlic, onion and raisins in a sweet, sharp cane vinegar brine, the crunchy relish for grilled and fried meats.
Turon (Filipino Caramelised Banana Rolls)Central Luzon, Philippines · easy · 35 minHalved saba bananas and strips of ripe jackfruit rolled in brown sugar and lumpia wrappers, then fried in oil with more sugar that melts into a crackly caramel shell.
Shami Kebab (Beef and Lentil Patties)Lahore (Punjab), Pakistan · medium · 3 h 30 minMinced beef simmered with split chickpeas and whole spices until dry, ground smooth with mint, coriander and green chilli, then shaped into small patties, dipped in egg and shallow-fried golden.
Kachumber (Pakistani Tomato, Cucumber and Onion Salad)Lahore (Punjab), Pakistan · easy · 10 minFinely diced tomato, cucumber and red onion with green chilli and coriander, dressed with lemon juice, salt, black pepper and roasted cumin, the fresh relish served beside biryani, karahi and kebabs.
Tashkent Salad (Uzbek Radish and Beef Salad)Tashkent, Uzbekistan · easy · 2 hCrisp julienned green radish tossed with strips of boiled beef and golden fried onion, dressed with a little mayonnaise and crowned with boiled egg and herbs.
Gumma (Uzbek Fried Meat Pies)Tashkent, Uzbekistan · medium · 1 h 40 minSmall half-moon pies of thin salted-water dough around juicy lamb, onion and cumin, fried golden in a heavy pan and eaten hot with green tea.
Shalgam (Kazakh Radish Salad)Almaty, Kazakhstan · easy · 1 hLong white radish, carrot, sweet red pepper and onion cut into fine strips and dressed with oil, vinegar, garlic, a little sugar and a pinch of chilli, a crunchy cold salad for the start of a feast.
Mutabbal (Jordanian Smoky Eggplant and Tahini Dip)Amman, Jordan · easy · 1 hEggplant charred whole over a flame until the flesh is soft and smoky, then mashed with tahini, garlic, lemon and a spoonful of yogurt, finished with olive oil and pomegranate seeds.
Salad Shirazi (Persian Cucumber, Tomato and Onion Salad)Tehran, Iran · easy · 20 minCucumber, tomato and red onion cut into a fine, even dice and dressed simply with verjuice or lime juice, olive oil and crushed dried mint, the bright side salad for rice and kebabs.
Laboo (Persian Hot Beetroot Street Snack)Tehran, Iran · easy · 1 h 50 minWhole beetroots boiled slowly until tender, peeled, cut into wedges and tossed hot in a glossy syrup made from their own cooking liquid, the steaming winter snack of Iranian street carts.
Pidan Doufu (Taiwanese Century Egg Tofu)Taipei, Taiwan · easy · 10 minA chilled block of silken tofu topped with diced century egg, spring onion and bonito flakes, dressed at the table with lightly sweetened soy sauce and a few drops of sesame oil.
Di Gua Ye (Taiwanese Garlic Sweet Potato Leaves)Taipei, Taiwan · easy · 15 minTender sweet potato leaves and shoots stir-fried in a very hot wok with plenty of garlic and a splash of water until just wilted, silky and bright green.
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