Category: Asian flavors

Asian flavors · Dairy-free · Do-ahead · Gluten Free · Nuts · Poultry · Salad

Asian chicken and cabbage salad

BelindaLeave a comment

This is a delicious and healthy salad and makes a mountain of it! It’s great for those outdoor summer entertaining and
you can prepare everything ahead of time, as long as you keep them separate until you’re ready to serve.

Serves 8 at least

Dressing
8 garlic cloves, finely chopped
1 2″ piece ginger, peeled, finely chopped (about 1 Tbsp.)
½ cup avocado oil
¼ cup Dijon mustard
¼ cup toasted sesame oil
¼ cup unseasoned rice vinegar
3 Tbsp fresh lemon juice
3 Tbsp soy sauce
1 Tbsp Diamond Crystal or 2¼ tsp. Morton kosher salt
1 Tbsp plus 1 tsp. sugar
½ tsp freshly ground pepper

Salad and Assembly
4 skinless, boneless chicken breasts (about 2 lb.)
1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, plus more
¾ cup raw almonds
½ small head of purple cabbage (about 10 oz) cored, thinly sliced
4 baby bok choy, thinly sliced crosswise
6 scallions, thinly sliced
2 8-oz. cans water chestnuts, drained, quartered
1 7-oz. bag bean sprouts (about 2½ cups)

Dressing
Step 1
Whisk 8 garlic cloves, finely chopped, one 2″ piece ginger, peeled, finely chopped (about 1 Tbsp), ½ cup avocado oil, ¼ cup Dijon mustard, ¼ cup toasted sesame oil, ¼ cup unseasoned rice vinegar, 3 Tbsp fresh lemon juice, 3 Tbsp. soy sauce, 1 Tbsp Diamond Crystal or 2¼ tsp. Morton kosher salt, 1 Tbsp plus 1 tsp sugar, and ½ tsp. freshly ground pepper in a small bowl to combine.

Do Ahead: Dressing can be made 2 days ahead. Cover and chill. Whisk before using.
Chicken can be marinated 12 hours ahead; cover and chill.
Chicken can be baked 2 days ahead; cover and chill. Vegetables can be sliced 1 day ahead; cover and chill.

Salad and Assembly.
Step 2
Pour ½ cup dressing into a medium bowl. Add 4 skinless, boneless chicken breasts (about 2 lb.), sprinkle with 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, and turn to coat. Let sit at room temperature at least 30 minutes or up to 6 hours.

Step 3
Preheat oven to 350°. Toast ¾ cup raw almonds on a large rimmed baking sheet, tossing halfway through, until golden brown, 8–10 minutes. Let cool, then coarsely chop; set aside.

Step 4
Line baking sheet with a piece of foil about twice its length. Remove chicken from marinade, letting excess drip back into bowl, and arrange in a single layer on baking sheet; discard marinade. Fold foil up and over chicken and bring edges together to make a packet; crimp tightly to seal.

Step 5
Bake chicken until cooked through (an instant-read thermometer inserted through foil and into the thickest part of a breast should register 150°), 30–40 minutes. Let cool in foil, then tear open packet and shred chicken into large pieces.

Step 6
Place chicken in a large bowl. Add ½ small head of purple cabbage (about 10 oz.), cored, thinly sliced, 4 baby bok choy, thinly sliced crosswise, 6 scallions, thinly sliced, two 8-oz. cans water chestnuts, drained, quartered, one 7-oz. bag mung bean sprouts (about 2½ cups), and remaining dressing; toss to combine. Taste and season with more salt if needed.

Step 7
Pile salad on a platter; top with reserved almonds.

Asian flavors · Dairy-free · Salad

The famous Wolfgang Puck Chinese Chicken Salad

Belinda

Chef Wolfgang Puck created this signature Chinois Chicken Salad for his Santa Monica restaurant, Chinois, which opened in 1983 and specializes in Chinese-French fusion cuisine. It remains one of his most popular dishes and highly-requested recipes.

Tip: You can use store-bought wonton strips, but to make your own fried wonton strips like Wolfgang does, slice some wonton wrappers and deep fry in oil at 360°F until golden brown. Drain on paper towels before using.

Serves 6

For the Vinaigrette:
½ cup rice wine vinegar
⅓ cup Chinese mustard
⅓ cup soy sauce
1 egg yolk
2 tbsp honey
2 tbsp chopped pickled ginger
1 tbsp chili oil
1 tbsp sesame paste
Salt and pepper
¾ cup peanut oil
For the Salad:
5 cups julienned Napa cabbage
4 cups mixed greens or watercress
2 medium carrots, julienned
1 medium mango, peeled, pitted, and julienned
1 head radicchio, cored and julienned
3 pounds cooked skinless chicken breasts, cooled and meat julienned
2 cups fried wonton strips
2 tbsp toasted sesame seeds
Large handful of toasted cashews

For the vinaigrette, in a blender, combine the rice wine vinegar, Chinese mustard, soy sauce, egg yolk, honey, pickled ginger, chili oil, sesame paste and salt and pepper to taste.

Blend thoroughly, then slowly add the peanut oil while the motor is running. Taste for seasoning.

For the salad, in a large salad bowl, mix all the salad ingredients except for the sesame seeds. Add half the vinaigrette and taste. Add more dressing, as needed, a little at a time so as not to overdress the salad.

Divide the salad among 6 plates and sprinkle with the sesame seeds and cashews.

Appetizers · Asian flavors · Dairy-free · Fish · Gluten Free · Rice

Killer crack salmon muffins

Belinda


Makes 12

3 sheets nori paper
1½ cups cooked sushi rice, fully cooled

Killer crack salmon:
1 lb salmon, skin removed + cubed small
2 tbs olive oil
1 tbs sesame oil
1 tbs low sodium soy sauce
1 tbs unseasoned rice vinegar
1 tbs honey
1 tbs ginger
3 cloves garlic, minced
1 tbs sesame seeds
2 scallions, diced
Glaze:
1 tbs toasted sesame oil
2 tbs honey
2 tsp soy sauce
1 tsp Sriracha sauce
1 tsp ginger
1 tsp sesame seeds
Optional toppings:
sliced scallions, shredded carrots

Preheat your oven 400℉. Grab scissors and cut your nori sheets into 4 equal squares.
In a large bowl, whisk the olive, oil, sesame oil, soy sauce, vinegar, honey, ginger, garlic, sesame seeds and scallions. Add in the cubed salmon and marinate for an hour or up to overnight.
To each nori square, add about 1 heaping tablespoon of rice and spread out slightly. Transfer the square to your muffin slot, pushing down gently to center the rice in the middle with the edges coming up along the sides of the slot. Grab out 4-5 salmon cubes and fill each muffin slot. Transfer the pan to your oven and bake for 15 minutes. Broil, if needed, at the end, to get a little tan on the salmon .. 1-2 minutes.
Whisk together all the ingredients for the glaze. Taste and adjust if needed.

Special Note: I find my Silicone Muffin Tray to keep them from getting soggy the best (as compared to my metal muffin tray).
Make sure your rice is fully cooled prior to adding to the recipe.
And don’t over fill with salmon.

Asian flavors · Curry · Dairy-free · Soup

Slow-cooker chicken laksa noodle soup

Belinda

Chicken noodle soup gets a laksa glow-up with this warming, spicy slow cooker recipe. With its tender shredded chicken, slurpy noodles and creamy curry broth, it’s a rich-tasting treat.

Serves 4
Cooking time 6 hours

2 tbsp vegetable oil
3 tbsp Thai red curry paste
2 tbsp curry powder
8 cups chicken stock
2 tbsp fish sauce
1 tsp sugar
1 whole chicken
1 x 400ml can (13.5 fl oz) coconut cream
400g (14 oz) egg noodles (or your choice of noodle)
6 hard-boiled eggs, to serve
roughly chopped coriander (cilantro), to serve
bean shoots, to serve
red chili, finely sliced, to serve

Heat the vegetable oil in a deep frying pan over medium heat. Add the curry paste and curry powder and cook, stirring, for a minute or until fragrant. Pour in 1 cup of the chicken stock and use your spoon to scrape up any bits from the bottom of the pan. Transfer to the bowl of a slow cooker

Stir in the remaining stock, fish sauce and sugar. Add the chicken and cook for 6 hours on low.

Transfer the cooked chicken to a tray and use forks to shred the meat. Set aside for later.

Pour the broth out of the slow cooker bowl and into a saucepan. Add the coconut cream and gently simmer for 10 minutes.

In the meantime, cook the noodles in boiling water and use tongs to transfer the noodles to serving bowls. Divide those among the serving bowls.

Add the shredded chicken to the bowls. Ladle over the soup. Top with eggs, coriander, bean shoots and fresh chili.

Asian flavors · Do-ahead · Icecream

Fresh ginger ice cream

Belinda

Fresh ginger gives a subtle kiss of flavor to this smooth, creamy ginger ice cream.

Servings 8

1 cup milk
3/4 cups granulated sugar
1/3 cup sliced fresh ginger (sliced into thin rounds like coins)
1/4 teaspoon vanilla extract
Pinch cinnamon
2 cups heavy whipping cream

In a large mixing bowl, whisk together the milk and sugar until the sugar is dissolved.
Add the sliced ginger, vanilla, and cinnamon. Stir together until combined.
Add the heavy whipping cream and stir gently to combine.
Cover the bowl and let sit in the refrigerator for a few hours, or overnight for a stronger ginger flavor.
Strain the mixture and process in an ice cream maker. Serve while soft, or freeze until firm.

Asian flavors · Salad

Asian shredded salad

Belinda

Serves 4

2 tsp sunflower oil
1/2 tsp toasted sesame oil
1 tbsp plus 2 tsp runny honey
Fine grain sea salt, to taste
One small bunch of cilantro (leaves and stems), chopped
1/2 cup peanuts, toasted
1 bunch of scallions, shredded
2 cups finely shredded cabbage, (a mix of green and purple is nice too)
1/2 cup mung bean sprouts
1/2 cup broccoli or pea sprouts
3 large stalks celery, thinly sliced on diagonal
2 tbsp shoyu or soy sauce
1 tbsp (brown) rice vinegar
toasted sesame seeds, black or white

In a medium bowl, stir together the sunflower oil, sesame oil, 1 tablespoon of the honey, and a generous pinch of sea salt. Add the cilantro, peanuts, and scallions. Stir well to combine. Set aside.

In a separate bowl, combine the cabbage, mung bean sprouts, broccoli or pea sprouts, and celery.

In another bowl, stir together the soy sauce, rice vinegar, and remaining 2 teaspoons of honey. Stir to combine, pour over the vegetables, and toss to coat. Add half the cilantro-peanut mixture, toss again, and transfer to a serving dish.
Top with the remaining cilantro relish and a sprinkling of sesame seeds.

Asian flavors · Poultry

Chicken Tikka Masala

Belinda

Britain’s favorite dish; the classic chicken tikka masala.
This much-loved chicken curry recipe from Madhur Jaffrey features garlic, ginger, cumin and coriander

Probably created in Britain, chicken tikka masala is easily the most popular Indian curry in the UK today, and yet nobody is quite clear about its origins. It is possible that a chef in Birmingham, with too many tandoor-roasted chicken pieces (‘tikkas’) left over, decided to reheat them in a quick stir-fried curry sauce. However it originated, it is here to stay.
The tikkas need to marinate for six to eight hours, so bear that in mind when you come to make the dish. Serve it with Indian breads or rice. A black dal would go well with such a meal.

For the chicken tikka:
675g boneless, skinless chicken thighs, cut into 1 inch chunks
1¼ tsp salt
3 tbsp lemon juice
1 tbsp peeled, finely grated root ginger
2 garlic cloves, finely grated or crushed
1 tsp ground roasted cumin
1 tsp paprika
½–¾ tsp chili powder
6 tbsp whipping cream
½ tsp garam masala
3 tbsp olive or sunflower oil

For the masala:
4 tbsp olive or sunflower oil
140 g (5oz) onions, halved and finely sliced
1 tbsp peeled, finely grated root ginger
5-6 garlic cloves, crushed
1 tbsp ground coriander
½ tsp turmeric
¾ tsp chili powder
2 tsp paprika
4 tbsp whole milk plain yoghurt
2 medium tomatoes, peeled and very finely chopped
350 ml (about 1 1/2 cups) chicken stock
¼ tsp salt, or to taste
¼ tsp garam masala
4 tbsp chopped coriander (cilantro) leaves

You will need 4 flat metal long skewers for the chicken

Start by marinating the chicken tikka. Put the chicken in a non-reactive bowl and rub in the salt and lemon juice. Prod the chicken pieces lightly with the tip of a knife and rub the seasonings in again, then set aside for 20 minutes. Add the ginger, garlic, cumin, paprika, chili powder, cream and garam masala. Mix well, cover, and refrigerate for six to eight hours (longer will not hurt).

When you’re ready to cook, make the masala: pour the 4 tablespoons of oil into a large, preferably non-stick, lidded pan and set it over a medium-high heat. When the oil is hot, put in the onions. Stir and fry until they brown, six or seven minutes. Add the ginger and garlic and continue to fry, stirring, for a minute. Add the ground coriander, turmeric, chili powder and paprika. Stir for 10 seconds, then add a tablespoon of the yoghurt. Stir and fry until it is absorbed. Add the remaining yoghurt in this way, a tablespoon at a time.

Now put in the tomatoes. Fry them for three or four minutes, or until they turn pulpy. Add the stock and salt, and bring to a simmer. Cover, reduce the heat to low, and simmer gently for 15–20 minutes. The sauce should turn thick. Stir in the garam masala and coriander leaves, taste for balance of seasonings and add more salt if you need it.

Shortly before you eat, preheat the grill to its highest setting. Thread the chicken on to two to four skewers (the flat, sword-like ones are best). Brush with the 3 tablespoons of oil and balance the skewers on the rim of a shallow baking tray, so that the meat is suspended and does not touch the tray. Place about 13 cm (5 inches) from the source of heat and grill for six minutes on each side, or until lightly browned, cooked through and charred in places. (Cut a large piece of chicken to the centre to check there is no trace of pink.)

When the tikkas are cooked, reheat the sauce and fold in the chicken. Serve immediately.

Asian flavors · Dairy-free · Meat · Pasta · Vegan

Stir-Fried Udon Noodles With Pork and Scallions

Belinda

Recipe from Bon Appetite Magazine

With chewy noodles, well-browned ground pork, and crunchy cabbage, this take on yaki udon (stir-fried udon noodles) gets its flavor from an umami-rich punch of soy sauce and mirin, a sweet Japanese rice wine. (You might recognize the combination from teriyaki recipes.) It also has green onions for a fresh bite and a drizzle of sesame oil for nutty depth. You can easily make it vegetarian: Simply omit the pork and sub in 8 oz. shiitake or crimini mushrooms instead.

If you don’t have mirin in your pantry already, it’s easily found in many larger grocery stores, East Asian markets, and online. Some brands may be labeled “aji-mirin.” This common product is an imitation of true mirin (the name translates to “tastes like mirin”). Whatever you find will be delicious in this recipe, but if you spot hon-mirin (a.k.a. true mirin, which is quite a bit more expensive) it makes the dish even more special.

This is a weeknight-ready, quick-fire udon noodle recipe, so prepping your ingredients before you start cooking is a smart move. See the step-by-step instructions here.

Serves 4

2 tbsp avocado or vegetable oil, divided
4 cups very coarsely chopped green cabbage (from about ¼ medium head)
2 7-oz packages instant udon noodles, flavor packets discarded
2 tsp toasted sesame oil
8 oz ground pork
5 scallions, white and pale-green parts coarsely chopped, dark-green parts thinly sliced
2 tsp finely grated fresh ginger (from a 1-inch knob)
1 tsp crushed red pepper flakes
⅓ cup mirin
⅓ cup soy sauce
1 tbsp toasted sesame seeds, plus more for serving

Step 1

Heat 1 Tbsp. vegetable oil in a large skillet over medium-high. Add cabbage and cook, tossing often, until edges are browned, about 4 minutes. Reduce heat to low and continue to cook, tossing often, until thickest parts of cabbage leaves are tender, about 4 minutes longer. Remove from heat and set skillet aside.

Step 2

Place udon in a large heatproof bowl (or pot if you don’t have one) and cover with 6 cups boiling water. Let sit 1 minute, stirring to break up noodles, then drain in a colander. Transfer noodles back to bowl and toss with sesame oil. Transfer cabbage to bowl with noodles. Wipe out skillet.

Step 3

Heat remaining 1 Tbsp. vegetable oil in same skillet over medium-high and add pork, breaking up and spreading across surface of pan with a spatula or tongs. Cook pork, undisturbed, until underside is brown, about 3 minutes. The pork will never brown if you’re fussing with it the whole time, so when we say “undisturbed,” that means keep your paws off it and let the heat of the pan and the pork do their thing. When pork is browned, break up meat into small bits. Cook, tossing, just until there’s no more pink, about 1 minute.
Add chopped scallions (the pale parts), ginger, and red pepper. Continue to cook, tossing often, until scallions are softened and bottom of skillet has started to brown, about 1 minute. Add udon mixture, mirin, and soy sauce and cook, tossing constantly, until noodles are coated in sauce (be sure to scrape bottom of skillet to dissolve any browned bits), about 45 seconds. Remove from heat and fold in 1 Tbsp. sesame seeds and dark-green parts of scallions.
Top with more sesame seeds before serving.

Asian flavors · Dairy-free · Gluten Free · lentils · Soup

Curried lentil soup

Belinda

This recipe calls for medium curry powder, but it’s flexible. If the one you have is mild or very spicy, adjust the heat level with more, or less, red pepper flakes.
Recipe from Yotam Ottolenghi

Serves 4

2 tbsp virgin coconut oil or extra-virgin olive oil
1 medium onion, finely chopped
2 garlic cloves, finely chopped
1 2½-inch piece ginger, peeled, finely grated
1 tbsp medium curry powder
¼ tsp crushed red pepper flakes
¾ cup red lentils
1 14.5-ounce can crushed tomatoes
½ cup finely chopped cilantro, plus leaves with tender stems for serving
Kosher salt, freshly ground pepper
1 13.5-ounce can unsweetened coconut milk, shaken well
Lime wedges (for serving)

Heat oil in a medium saucepan over medium. Cook onion, stirring often, until softened and golden brown, 8–10 minutes. Add garlic, ginger, curry powder, and red pepper flakes and cook, stirring, until fragrant, about 2 minutes. Add lentils and cook, stirring, 1 minute. Add tomatoes, ½ cup cilantro, a generous pinch of salt, and 2½ cups water; season with pepper. Set aside ¼ cup coconut milk for serving and add remaining coconut milk to saucepan. Bring mixture to a boil; reduce heat and simmer gently, stirring occasionally, until lentils are soft but not mushy, 20–25 minutes. Season soup with more salt and pepper if needed.

To serve, divide soup among bowls. Drizzle with reserved coconut milk and top with more cilantro. Serve with lime wedges.

Do Ahead: Soup (without toppings) can be made 3 days ahead. Let cool; cover and chill.

Asian flavors · Dairy-free · Fish

Tomato-Coconut Curry With Cod

Belinda

Recipe from Epicurious

This tomato curry is enriched with coconut cream and brightened with fresh basil and lime juice. And generally speaking, we found that curry paste in a can packs a lot more flavor than that in a bottle; we like Maesri brand best. Available on Amazon.

4 servings
1/4 cup vegetable oil
1 large shallot, thinly sliced into rings
1 1/2 tsp. kosher salt, divided, plus more
1 2″ piece ginger, peeled, finely grated
1/4 cup mild red curry paste
3 cups cherry tomatoes
1 (5.4-oz.) can coconut cream
4 (5-oz.) skinless, boneless cod fillets, patted dry
1 cup basil leaves, torn
1 Tbsp. fresh lime juice

Preheat oven to 300°F. Pour oil into a large wide saucepan and add shallot. Set over medium-high and cook, shaking pan often, until shallot is golden brown, 3–5 minutes. Using a slotted spoon, transfer shallot to paper towels to drain; season with 1/2 tsp. salt.

Return pan with oil to medium-high heat and add ginger and curry paste. Cook, stirring occasionally, until paste begins to stick to pan, about 3 minutes. Add tomatoes and cream and bring to a simmer. Cook, stirring occasionally, until tomatoes begin to burst and curry just starts to stick to pan, 6–8 minutes. Remove from heat.

Season fish fillets all over with 1 tsp. salt and arrange over tomato mixture. Transfer pan to oven and bake until flesh is opaque all the way through, firm to the touch, and easily flakes when thickest part is pierced with a paring knife, 18–22 minutes.

Transfer fish and curry to a platter. Toss basil with lime juice and a pinch of salt in a small bowl. Scatter over curry. Top with crispy shallots.