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Cucumber Orange Carrot Juice
Breakfast

Cucumber Orange Carrot Juice

4.1

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Peel orange and save a 1x1-inch piece of the peel. Place orange, orange peel piece, carrots, and cucumber in a blender; pour in water. Blend until desired consistency is reached; add sugar and lemon juice. Blend until smooth, 1 to 3 minutes.

By mamicha

Cucumber Dosa
Breakfast Indian

Cucumber Dosa

Prep
10 min
Cook
5 min
Total
45 min

Instructions

  1. 1 Combine cucumber, semolina flour, coconut, rice flour, green chile, ginger, and salt in a bowl. Mix well. Add water and mix again. Let batter rest 30 to 45 minutes.
  2. 2 Heat a pan over medium heat and brush with oil. Pour a ladleful of batter into the pan and spread it out gently and uniformly; the batter will not be smooth, so it will not be possible to spread it thinly. Cook dosa until golden brown on the bottom, about 1 minute. Flip and cook until golden brown on the other side, about 1 minute more. Repeat with remaining batter.

By Anubalas Kitchen

Jora's Rice Omelet
Breakfast American

Jora's Rice Omelet

3.5

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Melt 1/2 the butter in a skillet over medium heat. Add cucumber, carrots, tomato, and garlic. Cook and stir until vegetables are tender, about 10 minutes. Add rice and ham; cook and stir until heated through and well combined, about 10 minutes. Transfer rice mixture to a bowl.
  2. 2 Beat eggs, salt, and pepper together in a medium bowl. Heat remaining butter in the same skillet over medium heat. Pour in the egg mixture; swirl to coat the bottom of the skillet. Cook until edges are mostly set, about 2 minutes. Lift the omelet with a spatula as the center rises; tilt the skillet so that uncooked eggs run to the center of the pan. Cook until set, 2 to 4 minutes.
  3. 3 Place the rice mixture on top of the omelet. Fold omelet over the rice using a spatula and wrap into a cocoon shape. Place on a plate; sprinkle parsley on top.

By Jora

Bacon and Egg Breakfast Salad with Avocado Dressing
Breakfast American

Bacon and Egg Breakfast Salad with Avocado Dressing

5.0

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Combine avocado, lemon juice, Greek yogurt, olive oil, garlic powder, onion powder, cumin, salt, and black pepper in a small food processor. Pulse until mixture is smooth. Add water or milk to thin out dressing to desired consistency. Set aside.
  2. 2 Cook bacon in a medium nonstick skillet over medium heat until crispy, about 5 minutes. Drain on a paper towel-lined plate. Allow to cool; crumble into small pieces.
  3. 3 Remove all but 1 tablespoon of bacon grease from the skillet. Add eggs; cover and cook until whites are set and yolks are barely set, 3 to 5 minutes. Season with salt and pepper.
  4. 4 Divide mixed greens, tomatoes, cucumber slices, and bacon crumbles between 2 plates. Drizzle in desired amount of avocado dressing. Top each salad with an egg. Serve immediately.

By Kim

Cottage Cheese Frittata with Cucumber and Radish Dip
Breakfast American

Cottage Cheese Frittata with Cucumber and Radish Dip

4.0

Prep
35 min
Cook
50 min
Total
85 min

Instructions

  1. 1 Preheat the oven to 300 degrees F (150 degrees C).
  2. 2 Bring a large pot of salted water to a boil. Blanch potatoes, zucchini, and bell pepper separately in the boiling water for about 1 minute each. Remove and rinse under cold water, then drain on paper towels.
  3. 3 Whisk eggs, cream, Parmesan cheese, and rosemary together in a bowl until well combined. Season with salt and pepper.
  4. 4 Transfer cooled, blanched vegetables into a round, fluted tart pan. Spread egg mixture evenly over the vegetables. Spoon cottage cheese evenly over the egg mixture.
  5. 5 Bake in the center of the preheated oven until the center is no longer jiggly and the edges are golden brown, about 40 minutes. Remove from the oven.
  6. 6 Mix Greek yogurt, cucumber, radishes, garlic, lemon juice, salt, and pepper for dip together until well combined.
  7. 7 Serve frittata over arugula with dip on the side.

By chefdavidgeisser

Chef John's Fresh Spring Rolls
Lunch Southeast Asian

Chef John's Fresh Spring Rolls

4.9

Prep
15 min
Cook
Total
35 min

Instructions

  1. 1 Soak a rice paper wrapper in cold water just until it becomes flexible, 1 minute or less. Place on a slightly damp towel. Place some baby greens near the bottom of the round. Top with strips of chicken and pepper, leaving about a 1-inch margin on the sides. Roll tightly just until the bottom edge meets the center of the paper and sticks there. Then continue to add more chicken strips and vegetable strips. Finish with torn pieces of herbs. Complete the roll, pressing the ingredients to keep roll tight and tucking in the sides.
  2. 2 Transfer completed rolls to a plate lined with damp paper towels. Cover each roll with damp papers towels as you work to prevent them from drying out; don't let the rolls touch each other or they will stick together.

By John Mitzewich

Spicy Vietnamese Quick-Pickled Vegetables
Side Dish Southeast Asian

Spicy Vietnamese Quick-Pickled Vegetables

5.0

Prep
20 min
Cook
10 min
Total
130 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Inspect two pint-sized jars for cracks, discarding any defective ones. Immerse in simmering water until needed. Wash new, unused lids and rings in warm soapy water.
  3. 3 Bring water, vinegar, sugar, and salt to a boil in a medium saucepan over medium heat. Cook until sugar dissolves, about 3 minutes. Turn off the heat and let cool for 2 minutes.
  4. 4 Meanwhile, divide carrots, radish, cucumbers, and jalapeños evenly between the two clean jars. Pour hot liquid over vegetables in the jars and let come to room temperature, about 30 minutes.
  5. 5 Screw on lids and refrigerate for at least 1 hour before serving.

By Soup Loving Nicole

Vietnamese Sandwich
Dinner Southeast Asian

Vietnamese Sandwich

4.5

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  2. 2 Place pork chops on a broiling pan. Cook in the preheated broiler until browned on each side, about 5 minutes, flipping once.
  3. 3 Divide and spread mayonnaise on inside tops and bottoms of rolls. Place one pork chop into each roll; spread chili sauce on top pork. Divide and drizzle with 1/2 lime juice; divide and top with onion, cucumber, cilantro, salt, and black pepper. Divide and drizzle with remaining 1/2 lime juice.

By SONNYCHIBA

Roasted Pork Bánh Mì (Vietnamese Sandwich)
Lunch Southeast Asian

Roasted Pork Bánh Mì (Vietnamese Sandwich)

4.9

Prep
25 min
Cook
10 min
Total
35 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  2. 2 Toss radish and carrot with seasoned rice vinegar in a bowl until well coated. Let sit until veggies become slightly limp, 15 to 20 minutes. Drain and set aside or refrigerate.
  3. 3 Mix mayonnaise, hoisin sauce, and sriracha in a small bowl. Split French roll just enough so you can open it like a book. Pull out some of the bread from the top half to better accommodate the filling if desired. Spread the interior surfaces of roll liberally with mayonnaise mixture.
  4. 4 Transfer roll, cut-side up, to the prepared baking sheet. Bake in the preheated oven until warm and crisp with slightly browned edges, about 7 minutes.
  5. 5 Place sliced pork, paté, pickled radish and carrot, cucumber, jalapeño, and cilantro leaves in warm roll. Cut in half to serve.

By John Mitzewich

Banh Mi Burgers
Dinner Southeast Asian

Banh Mi Burgers

4.6

Prep
30 min
Cook
10 min
Total
280 min

Instructions

  1. 1 In a bowl, mix together the cucumber, green onion, carrot, rice vinegar, 2 tablespoons of mirin, and sugar until the mixture is well blended. Refrigerate 3 hours to overnight.
  2. 2 Place the pork in a mixing bowl, and lightly combine with tamari sauce, sesame oil, 1 teaspoon of mirin, ginger, chili garlic sauce, and fish sauce. Divide the meat into 6 equal parts, and form each part into a patty. Refrigerate for 1 hour.
  3. 3 Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  4. 4 Grill the burgers until the meat is no longer pink inside and the outside is crisp and brown, about 5 minutes per side. To assemble, place a burger on a sesame seed bun, and pile about 1/4 cup of the pickle mixture onto the burger. Sprinkle with a bit of fresh basil and mint, if desired.

By wisweetp

Vietnamese Rice Noodle Salad
Lunch Southeast Asian

Vietnamese Rice Noodle Salad

4.4

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Mince the garlic with the cilantro and the hot pepper. Transfer the mixture to a bowl, add the lime juice, fish sauce or salt and sugar; stir well. Let the sauce sit for 5 minutes.
  2. 2 Bring a large pot of salted water to a boil. Add the rice noodles; boil them for 2 minutes. Drain well. Rinse the noodles with cold water until they have cooled. Let them drain again.
  3. 3 Combine the sauce, noodles, carrots, cucumber, mint and Napa cabbage in a large serving bowl. Toss well and serve the salad garnished with the peanuts and mint sprigs.

By jen

Vegetarian Banh Mi Bowls
Dinner Southeast Asian

Vegetarian Banh Mi Bowls

4.4

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Pour 3 quarts water into a saucepan and add boil-in-bag rice packets. Bring to a boil. Cook, uncovered, 8 to 10 minutes. Remove bag using a fork and drain. Pour cooked rice into a bowl.
  2. 2 Pour 1 quart water into a saucepan and add boil-in-bag quinoa packet. Bring to a boil. Cook, uncovered, about 10 minutes. Remove bag using a fork and drain. Pour cooked quinoa into a bowl.
  3. 3 Place cucumber, carrots, and radishes into a bowl. Combine vinegar, 1/4 cup water, sugar, sesame oil, and salt in a small saucepan and bring to a boil. Pour mixture over the vegetables in the bowl. Let stand 20 minutes, then drain.
  4. 4 While vegetables are pickling, combine mayonnaise and sriracha sauce in a small bowl. Stir until well combined and refrigerate until ready to serve.
  5. 5 Add 1 cup cooked rice and 1/2 cup cooked quinoa to each of 4 bowls. Divide sriracha mayonnaise evenly between the bowls, drizzling over the rice and quinoa. Layer pickled vegetables on top and add 2 tablespoons each of the chopped peanuts and cilantro.

By fabeveryday

Vermicelli Noodle Bowl
Lunch Southeast Asian

Vermicelli Noodle Bowl

4.8

Prep
35 min
Cook
25 min
Total
60 min

Instructions

  1. 1 To make the dressing: Whisk vinegar, fish sauce, sugar, lime juice, garlic, and red pepper flakes together in a small bowl; set aside.
  2. 2 Heat oil in a small skillet over medium heat. Add shallots; cook and stir until softened and lightly caramelized, about 8 minutes.
  3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate. Skewer 4 shrimp on each skewer and grill until they turn pink and are charred on the outside, 1 to 2 minutes per side. Set aside.
  4. 4 Bring a large pot of water to a boil. Add vermicelli noodles and cook until softened, 12 minutes. Drain noodles and rinse with cold water, stirring to separate noodles.
  5. 5 Assemble vermicelli bowl by placing cooked noodles in one half of each serving bowl; place lettuce and bean sprouts in the other half. Top each bowl with cucumbers, carrots, daikon, peanuts, cilantro, Thai basil, mint, and caramelized shallots. Serve with shrimp skewers and sauce on the side. Pour dressing on top and toss thoroughly to coat before eating.

By Allrecipes

Vegetable Banh Mi
Lunch Southeast Asian

Vegetable Banh Mi

5.0

Prep
20 min
Cook
10 min
Total
40 min

Instructions

  1. 1 Combine carrots, jicama, and onion in a small bowl.
  2. 2 Combine 1/2 cup vinegar, water, and sugar in a saucepan over medium heat. Stir until sugar dissolves, about 1 minute. Remove from heat and pour pickling liquid over the vegetables. Let sit for 30 minutes.
  3. 3 Whisk remaining 1/4 cup vinegar with fish sauce, soy sauce, sriracha, garlic powder, five-spice powder, salt, and pepper in a 10-inch sauté pan over medium heat. Bring to a boil for about 3 minutes. Lower heat to medium, add mushrooms, and cook until tender, about 5 minutes. Remove mushrooms from liquid with a slotted spoon.
  4. 4 Spread 1 tablespoon mayonnaise over each roll half. Divide mushrooms evenly over the two bottom halves. Drain pickled vegetables and divide evenly over mushrooms. Divide cucumber, jalapeño, and cilantro between the sandwiches. Add more sriracha if desired. Squeeze 1 lime wedge over filling of each sandwich and cover with top bun half.

By Bibi

Vietnamese Noodle Salad with Lemongrass Chicken
Dinner Southeast Asian

Vietnamese Noodle Salad with Lemongrass Chicken

5.0

Prep
20 min
Cook
10 min
Total
255 min

Instructions

  1. 1 Place chicken into a large zip-top freezer bag.
  2. 2 Combine red chile peppers, garlic, lemongrass, olive oil, fish sauce, sesame oil, sugar, and sea salt in a food processor. Blend until finely chopped and combined. Pour marinade into the freezer bag , making sure chicken is well coated. Marinate in the refrigerator for at least 3 hours, or up to overnight.
  3. 3 Remove chicken from the refrigerator 30 minutes before cooking to allow to come to room temperature.
  4. 4 Heat a large cast iron or nonstick pan over medium-high heat. Cook chicken in batches until golden and caramelized on the outside and no longer pink in the centers, 7 to 10 minutes. Transfer chicken to a cutting board and cut into thick slices using a sharp knife.
  5. 5 Place sugar in a medium bowl. Add lemon juice and stir to dissolve. Stir in water and fish sauce, followed by garlic and chile pepper. Allow flavors to settle, 5 to 10 minutes. Taste and adjust for seasoning; add more lemon juice or sugar as needed.
  6. 6 Meanwhile, place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes.
  7. 7 Place cooked noodles into serving bowls. Top with chicken, lettuce, cucumber, carrot, cilantro, mint, and sauce.

By kimmi

Banh-Mi Style Vietnamese Baguette
Dinner Southeast Asian

Banh-Mi Style Vietnamese Baguette

4.5

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C). Place the mushrooms on a baking sheet. Drizzle with a little olive oil and season with salt and pepper. Roast in the preheated oven for about 25 minutes. Cool slightly, then slice into strips.
  2. 2 While the mushrooms are roasting, bring a saucepan of water to a boil. Plunge the carrot and radish sticks into the boiling water and after a few seconds, remove them and plunge them into a bowl of ice water to stop the cooking. In a separate bowl, stir together the rice vinegar, 1/2 cup of lime juice and 1/2 cup cold water. Transfer the carrot and radish to the vinegar and lime marinade and let them soak for at least 15 minutes, longer if it's convenient.
  3. 3 In a small bowl, stir together the remaining lime juice, soy sauce, fish sauce, sesame oil, canola oil, 1/3 cup sugar and 1/3 cup water. This is the sandwich sauce.
  4. 4 To assemble sandwiches, sprinkle a little of the sandwich sauce onto each half of the French loaves. Place the roasted mushrooms onto the bottom half of each roll and sprinkle with a little more sauce. Top with a few slices of jalapeno, a few sticks of carrot and radish (minus the marinade), cucumber, basil and cilantro. Close with the tops of the bread and serve.

By Always The Hostess

Malaysian Nasi Lemak
Dinner Southeast Asian

Malaysian Nasi Lemak

4.7

Prep
30 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Make the rice: Stir coconut milk, water, rice, fresh ginger, ground ginger, bay leaf, and salt together in a medium saucepan.
  3. 3 Cover and bring to a boil over medium heat. Reduce the heat and simmer until tender, 20 to 30 minutes. Discard bay leaf and keep rice warm until garnish and sauce are ready.
  4. 4 While the rice is cooking, make the garnish: Heat 1 cup vegetable oil in a large skillet over medium-high heat. Stir in peanuts and cook briefly, until lightly browned. Remove peanuts with a slotted spoon and place onto paper towels to soak up excess grease.
  5. 5 Return the skillet to the stove. Stir in anchovies and cook, turning occasionally, until crisp, 2 to 3 minutes. Remove with a slotted spoon and place on paper towels. Discard oil and wipe out the skillet.
  6. 6 Make the sauce: Heat oil in the clean skillet. Stir in onion, shallots, and garlic; cook until fragrant, 1 to 2 minutes.
  7. 7 Mix in chile paste and cook for 10 minutes, stirring occasionally; if mixture is too dry, add water as needed.
  8. 8 Stir in anchovies and cook for 5 minutes. Stir in tamarind juice, sugar, and salt; simmer until sauce is thick, about 5 minutes.
  9. 9 Ladle warm rice into bowls. Top with warm sauce, then top with peanuts, fried anchovies, hard-boiled eggs, and cucumber.

By Tuty Jek

Watermelon and Cucumber Juice with a Spritz of Lime
Drink

Watermelon and Cucumber Juice with a Spritz of Lime

3.9

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Run watermelon and cucumber pieces through a juicer following the manufacturer's instructions, and place the juice into a pitcher. Stir in lime juice, and serve.

By Alyse Ellienne

Ma's Frozen Pickles
Appetizer

Ma's Frozen Pickles

3.0

Prep
10 min
Cook
5 min
Total
195 min

Instructions

  1. 1 Combine cucumbers, onion, and salt in a bowl filled with water. Refrigerate until vegetables are softened, about 2 hours; drain.
  2. 2 Combine sugar and vinegar in a saucepan; bring to a boil. Remove from heat; cool to room temperature. Pour liquid over cucumber mixture. Freeze until frozen, 1 to 2 hours.

By Danielle Kroll

Cream Cheese 'n Herb Cucumber Bites
Appetizer

Cream Cheese 'n Herb Cucumber Bites

4.3

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Reserve 2 Tbsp. carrots. Mix remaining carrots with cream cheese; spoon into cucumber shells. Top with reserved carrots.
  2. 2 Cut each cucumber half into 5 pieces to serve.

By Philadelphia