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Rhubarb Wontons
Dessert Asian

Rhubarb Wontons

4.0

Prep
30 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Place rhubarb into a blender or the bowl of a food processor; blend until liquefied. Pour rhubarb purée into a large bowl; stir in sugar and flour until smooth.
  2. 2 Lay a few wonton wrappers on a clean surface; keep a small bowl of water nearby for dipping your fingertips. Place a generous spoonful rhubarb mixture in centers of wrappers. Dip your finger in water; brush onto wrapper edges to moisten. Fold wrappers into a triangle to seal. Moisten insides of 2 corners; press them against top corner to seal. Repeat with remaining wrappers and filling.
  3. 3 Heat oil in a deep fryer or deep heavy skillet to 375 degrees F (190 degrees C). Fry wontons in hot oil, in batches, until golden brown on all sides, about 5 minutes per batch. Transfer to a paper towel-lined plate to drain using a slotted spoon. Serve warm.

By Sumehra

Kid-Approved Sweet and Sour Chicken Sauce
Asian

Kid-Approved Sweet and Sour Chicken Sauce

4.6

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Stir reserved pineapple juice, sugar, ketchup, and vinegar in a saucepan over medium heat until blended, 2 to 3 minutes.
  2. 2 Whisk water and cornstarch in a bowl until cornstarch is dissolved; stir into pineapple juice mixture.
  3. 3 Stir pineapple and carrots into the sauce; bring to a boil, reduce heat to medium-low, and cook at a simmer until the sauce thickens, about 5 minutes.

By CHELLE

Filipino Polvoron
Dessert Asian

Filipino Polvoron

4.5

Prep
60 min
Cook
5 min
Total
80 min

Instructions

  1. 1 Toast flour in a nonstick skillet over medium heat, stirring constantly to prevent burning, until light brown, about 5 minutes. Let cool for at least 15 minutes.
  2. 2 Meanwhile, cut waxed paper into twenty 4-inch squares.
  3. 3 Stir butter, sugar, powdered milk, and lemon extract into cooled flour until well combined. Fill a polvoron mold tightly with a portion of the mixture. Press the plunger down to release the candy onto a square of waxed paper. Wrap candy in the waxed paper and twist the ends. Repeat until all of the candy mixture is used up.

By lola

Vanilla Sesame Cake
Dessert Asian

Vanilla Sesame Cake

3.7

Prep
30 min
Cook
40 min
Total
100 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
  2. 2 With an electric mixer, beat the butter and sugar together in a mixing bowl until the mixture is creamy, about 5 minutes. Beat in the eggs, one at a time, beating until each egg is incorporated before adding the next one. Stir in the vanilla extract and black sesame seeds, mixing until well blended. Lightly stir in the flour to make a smooth batter, and pour the mixture into the prepared baking dish.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

By Jubilee

Japanese Salad Dressing
Asian

Japanese Salad Dressing

4.7

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Pulse ginger, onion, and celery in a food processor until thoroughly combined. Scrape down sides of food processor with a spatula. Add soy sauce, lime juice, sugar, ketchup, and pepper; process until combined, 10 to 20 seconds. Stream oil in a thin stream into the mixture with the processor running; process until well blended.

By Sheri Campbell Gongaware

Cucumber, Carrot, and Ginger Salad
Dinner Asian

Cucumber, Carrot, and Ginger Salad

Prep
10 min
Cook
Total
70 min

Instructions

  1. 1 Peel cucumber and slice in half lengthwise. Scoop out the seeds and cut into 1/8-inch thick slices. Transfer to a medium bowl with carrots.
  2. 2 Mix vinegar, sugar, ginger, and salt in a small bowl until well combined. Pour over cucumber-carrot mixture; toss to coat. Refrigerate for 1 to 2 hours before serving.

By Anne Talbot-Kleeman

Pickled Mango
Pantry Asian

Pickled Mango

4.7

Prep
15 min
Cook
5 min
Total
2930 min

Instructions

  1. 1 Combine mango slices and 3 tablespoons salt in a large bowl. Let sit, about 15 minutes.
  2. 2 Combine remaining 1 tablespoon salt, 3 cups plus 3 tablespoons water, and sugar in a large pot; bring to a boil. Stir until sugar dissolved. Off heat, pour in vinegar. Let brine cool about 15 minutes.
  3. 3 Drain mango slices; place in large jars. Add cooled brine to cover. Seal jars; refrigerate until mango turns yellow, about 2 days.

By doris

Japanese Banana Rice Pudding
Snack Asian

Japanese Banana Rice Pudding

4.8

Prep
10 min
Cook
24 min
Total
49 min

Instructions

  1. 1 Slice 1/2 of 1 banana and sprinkle 1 tablespoon sugar over it.
  2. 2 Chop the remaining bananas and place in a skillet over medium heat; stir and mash until bananas become heated through, are slightly browned, and hold together in 1 ball, 5 to 10 minutes. Remove from heat.
  3. 3 Mix milk, rice, egg yolks, 3 tablespoons sugar, butter, and salt together in a saucepan over low heat until slightly thickened and steamy, 2 to 3 minutes. Stir in mashed bananas until well blended and heated through. Remove from heat and refrigerate rice pudding until slightly cooled, at least 15 minutes.
  4. 4 Stir whipped cream into rice pudding until well blended.
  5. 5 Heat a skillet over medium heat; cook and stir sugared banana slices until sugar has melted and caramelized, 2 to 4 minutes. Spoon over rice pudding.

By Cynthia

Soy Sauce Chicken
Dinner Asian

Soy Sauce Chicken

4.6

Prep
10 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Combine sugar, soy sauce, water, garlic, and ginger into a large stockpot over medium heat; stir until sugar dissolves.
  3. 3 Add chicken thighs and bring to a boil. Simmer, turning the chicken thighs with tongs every 5 minutes, until the sauce is a rich, brown glaze and the chicken is no longer pink at the bone and juices run clear, about 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove pot from the heat and let cool 10 minutes.
  4. 4 Transfer chicken thighs to a platter; sprinkle with chopped green onions.

By Too Hot Tamale

Cucumber Kimchi (Oi Sobaegi)
Asian

Cucumber Kimchi (Oi Sobaegi)

4.9

Prep
10 min
Cook
Total
70 min

Instructions

  1. 1 Cut cucumber into 4-inch pieces and cut each piece into quarters. Place cucumber pieces in a bowl, add salt, and mix until coated. Let cucumbers stand at room temperature until liquid has been extracted, about 30 minutes; drain.
  2. 2 Combine scallions, vinegar, garlic, ginger, chile oil, Korean chile powder, sugar, and fish sauce in a non-reactive bowl.
  3. 3 Stir cucumbers into the vinegar mixture; cover bowl with plastic wrap. Refrigerate cucumber mixture until chilled and flavors have blended, at least 30 minutes.

By Eric

Sesame Broccoli Salad
Lunch Asian

Sesame Broccoli Salad

3.9

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Toast sesame seeds for 3 to 5 minutes, or until the seeds begin to turn golden brown. Set aside.
  2. 2 Bring a large pot of water to a boil. Cook broccoli in boiling water for 3 to 5 minutes, or until desired tenderness. Drain, and transfer to a large bowl.
  3. 3 In a small bowl, whisk together the vinegar, soy sauce, sesame oil, sugar, and sesame seeds. Pour over broccoli, and toss to coat.

By Sara

Matcha Green Tea Bread
Breakfast Asian

Matcha Green Tea Bread

4.5

Prep
30 min
Cook
30 min
Total
195 min

Instructions

  1. 1 Whisk flour, 1 tablespoon plus 2 teaspoons sugar, green tea powder, yeast, and salt together in a bowl; make a well in the center. Pour in ½ cup plus 2 tablespoons milk and beaten egg; mix until a soft dough forms.
  2. 2 Turn dough out onto a lightly floured work surface. Knead until dough becomes smooth and is no longer sticky, about 5 minutes. Knead and mix 1 tablespoon plus 2 teaspoons butter into dough; continue kneading until dough is smooth and elastic and no longer sticks to the work surface, about 15 minutes.
  3. 3 Smooth dough into a ball; place in a bowl. Cover with plastic wrap; let dough rise until doubled in volume, about 1 hour. Lightly grease a loaf pan.
  4. 4 Transfer dough onto a work surface; punch down to remove accumulated air. Lightly flour work surface; roll dough into a large rectangle slightly wider than the length of the loaf pan and as long as possible using a rolling pin. Roll dough tightly, Swiss-roll style. Pinch dough to seal the seam tightly. Place rolled dough, seam-side down, into the prepared pan; cover pan with plastic wrap. Let dough rise until it fills 80-percent of the pan, 45 to 60 minutes.
  5. 5 Preheat the oven to 375 degrees F (190 degrees C).
  6. 6 Bake in the preheated oven until golden brown, 30 to 35 minutes.
  7. 7 Immediately remove bread from the pan; transfer to a wire rack to cool completely before slicing, about 30 minutes.

By kat

Spicy Chinese Barbeque Riblets
Dinner Asian

Spicy Chinese Barbeque Riblets

4.8

Prep
15 min
Cook
90 min
Total
105 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Combine hoisin sauce, sugar, soy sauce, tomato paste, white wine, garlic, and hot sauce in large bowl; mix well.
  3. 3 Place riblets in a large roasting pan. Bake in the preheated oven, uncovered, for 45 minutes. Pour sauce over riblets; toss to coat. Continue baking until riblets are tender and sauce has thickened, stirring often, about 45 minutes more.

By Food Fighter

Fried Jackfruit with Chocolate Sauce
Dessert Asian

Fried Jackfruit with Chocolate Sauce

4.5

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Mix water, flour, 1 teaspoon sugar, turmeric, and salt together in a bowl into a thick batter.
  2. 2 Heat oil in a large saucepan or fryer. Dip jackfruit into the batter and deep-fry until golden brown, 2 to 4 minutes.
  3. 3 Bring milk to a boil in a small pot; boil for 2 minutes. Add chocolate; stir until melted and smooth. Add 1 tablespoon sugar; stir until dissolved, about 1 minute. Simmer chocolate sauce over low heat, about 5 minutes.
  4. 4 Place fried jackfruit on a serving plate. Pour chocolate sauce on top.

By Shuk22

Tasty Sesame Tilapia
Dinner Asian

Tasty Sesame Tilapia

4.3

Prep
10 min
Cook
10 min
Total
50 min

Instructions

  1. 1 Stir the orange juice, soy sauce, sesame oil, sugar, garlic, and ginger in a 9x13 inch baking dish until combined. Add the tilapia fillets, turning once to evenly coat. Cover the dish with plastic wrap, and marinate in the refrigerator at least 30 minutes.
  2. 2 Preheat an oven to 425 degrees F (220 degrees C).
  3. 3 Remove the plastic wrap, and bake in the preheated oven until the fish flakes easily with a fork, 9 to 11 minutes.

By Nancy

Chinese Noodle Salad
Lunch Asian

Chinese Noodle Salad

4.6

Prep
5 min
Cook
1 min
Total
6 min

Instructions

  1. 1 In a microwave-safe bowl, mix together vinegar, sugar, and oil. Microwave on high until sugar dissolves, about 1 minute. Mix well, and set aside to cool.
  2. 2 Crush ramen noodles in the packages. Pour into salad dressing.
  3. 3 In a salad bowl, toss romaine lettuce with oranges, almonds, and salad dressing.

By DGRIFF718

Pork and Kimchi Soup
Dinner Asian

Pork and Kimchi Soup

4.5

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Combine kimchi, kimchi juice, pork, hot pepper paste, and sugar in a large pot. Pour in water and bring to a boil over high heat. Cook for 30 minutes.
  2. 2 Add tofu and reduce heat to medium-low; cook until heated through, about 10 minutes. Add green onions and remove soup from heat.

By Dacifilia

Korean-Inspired Grilled Chicken Thighs
Dinner Asian

Korean-Inspired Grilled Chicken Thighs

5.0

Prep
10 min
Cook
10 min
Total
740 min

Instructions

  1. 1 Combine sugar, soy sauce, water, onion, garlic, pepper, and sesame oil in a blender; process until well blended.
  2. 2 Put chicken into a large glass or ceramic bowl. Pour marinade over top and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 12 to 24 hours.
  3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  4. 4 Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
  5. 5 Cook chicken on the preheated grill until slightly crisp on the outside, no longer pink in the center, and the juices run clear, about 4 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By funinthesun

Chinese Garlic Green Beans
Dinner Asian

Chinese Garlic Green Beans

4.6

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Heat oil in a wok or large skillet over medium-high heat. Stir in garlic; cook until edges begin to brown, about 20 seconds.
  3. 3 Add green beans; cook and stir until they begin to soften, about 5 minutes.
  4. 4 Stir in oyster sauce, sugar, and soy sauce.
  5. 5 Cook and stir until beans have attained the desired degree of tenderness, 2 to 4 minutes.

By roweena

Quick and Easy Asian Sesame Cucumber Salad
Lunch Asian

Quick and Easy Asian Sesame Cucumber Salad

4.5

Prep
15 min
Cook
Total
45 min

Instructions

  1. 1 Cut cucumbers into long, thin noodle shapes using a spiralizer set to the thinnest setting.
  2. 2 Place cucumber noodles in a fine-mesh strainer set over a bowl. Sprinkle with 1/2 teaspoon salt and toss until combined. Let cucumber stand until moisture is drawn out, about 30 minutes.
  3. 3 Whisk rice vinegar, sesame oil, soy sauce, and sugar together in a bowl until sugar is dissolved. Add cucumber; toss gently until coated. Season with remaining 1/2 teaspoon salt; sprinkle with sesame seeds.

By Carol Castellucci Miller

Marinated Pork Strips
Appetizer Asian

Marinated Pork Strips

4.2

Prep
5 min
Cook
50 min
Total
235 min

Instructions

  1. 1 Mix together soy sauce, sugar, onion, garlic, ginger, sesame seeds, and oil in a large dish. Add pork; turn to coat. Cover and refrigerate for 3 hours, turning and basting often.
  2. 2 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
  3. 3 Remove pork from marinade, reserving marinade; transfer pork to the prepared baking dish.
  4. 4 Bake in the preheated oven for 45 minutes. Cut into 1/4-inch-thick slices.
  5. 5 While meat is roasting, boil reserved marinade for 3 to 5 minutes. Serve with pork strips.

By RC2STEP

Kabocha Squash and Shrimp Soup
Dinner Asian

Kabocha Squash and Shrimp Soup

5.0

Prep
15 min
Cook
19 min
Total
34 min

Instructions

  1. 1 Heat olive oil in a skillet over medium heat; cook and stir green onions until fragrant, about 1 minute. Add kabocha squash, shrimp, sugar, and salt; cook and stir until squash is lightly browned but still tender, 3 to 4 minutes. Remove skillet from heat.
  2. 2 Bring chicken broth to a boil in a pot; add squash and shrimp. Pour in enough water to cover squash by 1/2 inch. Simmer until squash is tender, 10 to 15 minutes.

By Cynthia

Korean Salad with Sesame Dressing
Lunch Asian

Korean Salad with Sesame Dressing

4.6

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Cut lettuce into bite-sized pieces and place into a salad bowl. Thinly slice green onion whites lengthwise into long strips; if they curl as you slice them, they are perfectly thin. Add green onions to the salad bowl.
  2. 2 In a small mixing bowl, whisk soy sauce, water, sugar, vinegar, sesame oil, and red pepper flakes.
  3. 3 Just before serving, pour dressing over lettuce and green onions; toss until well coated.

By funinthesun

Taiwanese Pork Chops
Dinner Asian

Taiwanese Pork Chops

4.4

Prep
10 min
Cook
10 min
Total
80 min

Instructions

  1. 1 With a sharp knife, make several small slits near the edges of the pork chops to keep them from curling when fried.
  2. 2 Combine soy sauce, garlic, sugar, white wine, and five-spice powder in a large resealable plastic bag. Place chops into the bag and seal tightly. Carefully massage chops until well coated with marinade. Refrigerate for at least 1 hour, turning the bag over every so often.
  3. 3 In a large skillet, heat enough vegetable oil to fill the skillet to a depth of about 1/2 inch. Remove chops from resealable bag without wiping off marinade. Lightly sprinkle cornstarch on both sides of the chops.
  4. 4 Carefully add chops to skillet; cook, turning once, until golden brown on both sides and cooked through. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

By SHARONLIN

Jar Doo Chicken Wings
Appetizer Asian

Jar Doo Chicken Wings

4.6

Prep
5 min
Cook
20 min
Total
55 min

Instructions

  1. 1 Whisk together soy sauce, water, gin, ginger, and sugar in a small bowl.
  2. 2 Arrange wings in a single layer in a baking dish and pour soy sauce mixture over top. Cover and marinate in the refrigerator for 30 minutes.
  3. 3 Pour oil into a 2-quart saucepan and heat oil 375 degrees F (190 degrees C). Drain and discard marinade from wings.
  4. 4 Fry wings in batches in the hot oil until browned on the outside and no longer pink at the bone, 10 to 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  5. 5 Drain cooked wings on paper towels before serving.

By Tina Spencer