Wakame and Tuna with Soy Dressing

Posted on 06. Sun, 2011 by grace in East Asian, Fast Asian Recipe, Fish, Japanese

By Susie Donald, Masano Kawana and Adrian Lander, Japanese Homestyle Dishes: Quick and Delicious Favorites

This light tuna salad can be prepared in under 30 minutes. It combines wakame, cucumber, tomato and tuna with a simple dressing.

Japanese Soba Noodles in Sweet Soy Broth

Posted on 06. Fri, 2011 by grace in Japanese, Rice/Noodles

By Periplus Editors, Healthy and Simple Asian Recipes

Coconut Roast Chicken with Soy Honey Glaze

Posted on 06. Thu, 2011 by grace in Poultry, SE Asian, Thai

By Alex Skaria, The Asian Barbecue Book, From Teriyaki to Tandoori.

This is the Southeast Asian variation on beer can chicken. The coconut water steams the chicken from the inside while the exterior becomes nice and crispy. The chicken is served with the coconut water as a side dish. This aromatic and slightly sweet chicken dish is best served with stir-fried steamed rice or Japanese Grilled Eggplant.

Japanese Spongecake (Katsutera)

Posted on 06. Tue, 2011 by grace in East Asian, Fast Asian Recipe, Japanese, Sweets

By Susie Donald, Masano Kawana and Adrian Lander, Japanese Homestyle Dishes: Quick and Delicious Favorites

This easy spongecake comes together in 10 minutes. The only difficult part about it is letting the cake cool completely before cutting into it for a slice.

Caramelized Soy and Lemongrass Spareribs

Posted on 05. Tue, 2011 by grace in Asian Barbecue, Meat, Vietnamese

By Alex Skaria, The Asian Barbecue Book: From Teriyaki to Tandoori.

This Vietnamese-inspired recipe combines sweet and salty flavors with lemongrass. The carmelized sugar gives the ribs a nice crust. This marinade is well suited to both smoking and grilling. Serve these ribs with Chinese Coleslaw and Curried Potato Wedges or jasmine rice.

Mapo Tofu

Posted on 05. Sun, 2011 by grace in Chinese, Healthy Asian, Vegetable/Tofu

Courtesy of Periplus Editors

Chinese comfort food that is from the Sichuan provice. A delicious combination of soft tofu, hot bean paste (do ban jian or toban djan), or chili bean sauce made from chilies and fermented black beans. It is used to add heat to cooked dishes or as a dipping sauce.

Beef Hor Fun Rice Noodles

Posted on 05. Mon, 2011 by grace in Meat, Rice/Noodles, Singaporean

By Terry Tan and Christopher Tan, Singapore Cooking

This is a hearty and filling dish. Chris likes to mix the leftover noodles with a beaten egg and fry them slowly until crusty in a non-stick pan for breakfast.

Sushi Rice

Posted on 05. Sat, 2011 by grace in Japanese, Rice/Noodles

By Hideo Dekura, Brigid Treloar, Ryuichi Yoshii, Authors of The Complete Book of Sushi

This recipe gives tips and instructions on how to make white, black and brown sushi rice.

Cold Sesame Noodle Salad (Hiyashi Chuka)

Posted on 05. Mon, 2011 by grace in Japanese, Rice/Noodles

By Sarah Marx Feldner, A Cook’s Journey to Japan: Fish Tales and Rice Paddies, 100 Homestyle Recipes from Japanese Kitchens

The great thing about this dish is that most of the ingredients can be prepared ahead of time so that all you have to do is boil the noodles and then assemble the dish just before serving.

Noodles with Shrimp and Tofu (Pancit Luglug)

Posted on 05. Mon, 2011 by grace in Filipino, Rice/Noodles, Seafood, Vegetable/Tofu

By Miki Garcia, Filipino Cookbook: 85 Homestyle Recipes to Delight Your Family and Friends

This impressive dish—known as Pancit Luglug or Pancit Palabok depending on the region in which it is made—uses cornstarch noodles. When cooked, these noodles don’t last long so they need to be consumed the day they are prepared.