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We love Asian food and no matter how much we fancy delicious homemade curries, we also love it when dinner or lunch is healthy, easily made and its preparation doesn’t keep us in the kitchen for hours on end. So we have found you some culinary treasures that fulfill all these needs. Enjoy our selection of light and healthy recipes and pamper body and mind with delights from the far East. We hope you’ll like them as much as we do and if you would like to add your own personal favorites please leave a comment!

Heavenly Japan

We have posted this recipe before in our XMAS DINNER post but since the sauce can be parred with practically anything we top it at our list. Use it over your salad, your vegetables, your fillet mignon, your chicken, pork or your fish for an authentic Asian taste. This stuff is so good that we suggest you prepare a bottle because you will want to keep it stocked in your fridge at all times.

dressing

Japanese Dressing
8 tbs Japanese Soy Sauce
4 tbs Rice Vinegar
4 tbs Sake
2 tsp Japanese Mustard (or any other)
3 Garlic Cloves crushed
4 tsp finely Grated Ginger and its juice
4 tsp Caster- or other superfine Sugar
2 tsp Sesame Oil
4 to 6 tbs Vegetable Oil

Combine all the ingredients and store in a bottle or jar in the refrigerator. Shake or stir before serving.

Tom Kha Gai Soup from the world of the Thai

Serves 4

Tom Kha kai is a Thai coconut chicken soup with a sour and at the same time salty, sweet taste. We are addicted to this soup and it is really easy to prepare.

Thom Kha Gai Asian Recipes 27 maart

Ingredients
250 grams chicken breast cut into strips or thin pieces
40 canned straw mushrooms
12 cherry tomatoes quartered or finely chopped (or more if you like)
3 cups coconut milk
2 cups water
2 stalks lemongrass cut in 7 cm strips and pound them first
10 kaffir lime leaves bruise the leaves to release the flavor
12 slices galangal
12 bird’s eye chilies pound the chilies lightly and use less if you don’t want too much of a bite
6 tablespoons fish sauce
5 tablespoons lime juice
2 tablespoons finely chopped cilantro

Preperation
Add water, the lemongrass, galangal, chilies, and the kaffir lime leaves into a pan and bring it to boil. Add straw mushrooms and chicken and boil it on medium heat until the chicken is well cooked, a few minutes. Add coconut milk and simmer for a couple more minutes. Turn off the heat and add lime juice and fish sauce to taste. Optionally add finely chopped cilantro before serving the wonderful soup.

NB: Galangal and other ingredients used for this soup can be found in any oriental supermarket.

Wasabi Salmon

Serves 4

Behold a yummy twist on the everyday grilled salmon variety. Totally asian taste and if you like Wasabi this is your best choice. Serve in smaller size as a starter with some salad or as a main course on vegetables of your choice.

Salmon small

Ingredients
2 tablespoons soy sauce
1 teaspoon wasabi powder from oriental supermarket
1 teaspoon bottled minced fresh ginger
1/2 teaspoon dark sesame oil
4 skinless salmon fillets

Preparation
Combine the soy sauce, wasabi, ginger, and sesame oil in a large zip-top plastic bag and add the salmon. Seal and marinate at room temperature for 5 minutes or more. Make sure you turn the bag occasionally to coat the fish evenly. While the salmon marinates, heat a large non-stick skillet coated with coconut oil over high heat. Remove the fish from the bag but keep the marinade aside. Fry the fish on high heat for 3 minutes then turn it over. The salmon is ideally crusted brown by now. Reduce heat to medium and add the marinade. Simmer for a further 6 minutes or until the fish is done and serve wit fried rice.(see recipe below)

Tabbouleh

Serves 4
Although this is strictly taken not Asian, it is Morrocan, we would like to feature it anyway because it is a lovely light side dish on a warm summer night.

Tabbouleh Asian Recipes 27 maart

Ingredients
250g couscous
4 vine-ripened tomatoes
half a cucumber
1 bunch of spring onions, sliced
1 bunch of fresh parsley
grated zest of a lemon
6 tbsp olive oil
2 tbsp lemon juice
1 crushed garlic clove

Preparation of the couscous
Place the couscous into a large bowl. Add the boiling water or stock according to the direction on the package and stir. Cover the bowl with cling film and leave to stand for 5 mins until all the liquid has been absorbed. Separate the grains by roughing them up with a fork.
Finely dice the vine-ripened tomatoes and the cucumber. Slice the spring onions and finely chop the parsley, then add everything to the couscous with the grated zest of a lemon.
Whisk the olive oil, lemon juice and the garlic with plenty of seasoning and drizzle over the couscous. Toss well and serve with some grilled fish, meat or chicken.

Asian Coleslaw with Spicy Soy Sesame Dressing

Serves 4
This fresh and crunchy asian coleslaw can be served as a side dish or as a starter or just for lunch.

coleslaw

Ingredients Salad
3-4 cups coleslaw use carrots, red cabbage, cucumber green cabbage or zucchini whichever you like best
1 cup precooked edamame frozen and thawed Edamame are shelled soybeans
1 1/2 cups water to boil the edamame
2 small radish, thinly sliced

Spicy Soy Sesame Dressing
Slivered almonds
Toasted sesame seeds
Shichimi togarashi (Japanese 7-spice blend or chili flakes)
Spicy Soy Sesame Dressing:
1/4 cup soy sauce
1/2 cup brown sugar
1/4 cup sesame oil
2 tablespoons almond butter
2 tablespoons apple cider vinegar
1 tablespoon rice vinegar
2 teaspoons toasted sesame seeds
1-2 tablespoons shichimi togarashi or red chili flakes buy at asian supermarket
Salt and sugar to taste

Preperation
Bring the water to a boil and add the edamame. Lightly blanch the precooked shelled soybeans for a quick minute. Drain, dry and chill in the refrigerator until ready to use. Make the Spicy Soy Sesame Dressing by adding everything to a bowl. whisk thoroughly. Adjust seasoning to your preferred taste and set aside. In a large serving dish, mix all the vegetables well. Spoon a generous amount of Spicy Soy Sesame Dressing over it, stir well, and chill in the refrigerator until ready to serve. Just before serving, add a little extra dressing, toasted sesame seeds, almonds and chili flakes.

Japanese style Fried Rice

Serves 4

This is good with anything. If you like rice but want a little more taste than the basic white version try this recipe and you’ll never want anything else again…

Fried rice

Ingredients
2 cups of basmati rice
3 eggs
2 teaspoons of Rice bran oil or vegetable oil
1 teaspoon of butter
1 teaspoon of sesame oil
3 teaspoons soy sauce or more to taste
2 garlic cloves

Preperation
Cook the rice in advance, you will need it cold and dry for best result. whisk the three eggs in a glass until yellow in colour. Fry it in a skillet on low heat like a pancake and turn over. Transfer to cutting board and cut it into tin little strips. Fry the rice bran oil in a large skillet on medium heat and add the rice. Stir often until lightly yellow. Create an opening in the middel of the rice and add butter and sesame oil when this is melted add the garlic with a garlic press. simmer and add soy sauce. Now whisk it gently until all ingredients are evenly distributed. Add the egg and the spring onion ( if you like you can also add some cooked broccoli or other small chopped up vegetables) and stir in. Top with a halved cherry tomatoes and serve hot with fish, poultry or meat.

TIP: Prepare this as a main course by simply adding shredded fried chicken or fried beef strips.

Pumpkin Mash with Ginger & Soy Sauce

serves 6 people

This is a different pumpkin mash that indeed requires a little time because you need to roast the pumpkin. But you can make it in advance and store it in the freezer. You can even serve it as a soup if you water it down with some fine broth. But honestly we love this mash just the way it is…

Pumpkin puree 27 maart

Ingredients
1,5 kg Pumpkin (the small Japanese variety)
100 grs Butter
1/4 tsp Sesame Oil
2 tsp Japanese Soy Sauce
1 1/2 tsp finely grated Ginger and its juice
pepper and sea salt flakes
Spring onion
toasted sesame seeds

Preparation
Preheat oven to 200C.
Remove seeds from the pumpkin and cut it in half. Place the pumpkin with the skin down in a roasting tin. Sprinkle vegetable oil on top all over and roast for 70 minutes or until tender.
Scoop the flesh from the skin and put it in a bowl. Add butter, sesame oil and mash with a fork until very smooth and lump free. Stir in the soy sauce, ginger and juice and season with salt and pepper to taste. Top with sesame seeds and thin sliced spring onion. Enjoy!

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