Top 5 best Asian recipes || most popular Asian food recipes

Asian cuisine is famous worldwide for its color, taste, and variety. Each country has its own unique recipes that offer a wide range of flavors. Today, we bring you the Top 5 Best Asian Recipes that you can easily prepare at home to impress your family and friends.

1.Sushi(Japanese dish)

Ingredients:

• 2 cups sushi rice
• 2 1/2 cups water
• 1/2 cup rice vinegar
• 2 tbsp sugar
• 1 tsp salt
• Nori (seaweed sheets)
• Fillings: fresh fish (e.g., tuna, salmon), cucumber, avocado, crab sticks, etc.
• Soy sauce, wasabi, and pickled ginger for serving

Instructions:

1. Prepare Sushi Rice:

   • Rinse the rice under cold water until the water runs clear.
   • Combine the rice and water in a rice cooker and cook according to the manufacturer's instructions.
   • In a small saucepan, heat rice vinegar, sugar, and salt until dissolved. Do not boil.
   • Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Allow the rice to cool.

2. Assemble Sushi:

• Place a sheet of nori on a bamboo sushi mat.
• Wet your hands and spread a thin layer of rice over the nori, leaving a 1-inch border at the top.
• Arrange fillings of your choice in a line across the center of the rice.
• Use the bamboo mat to roll the sushi tightly. Moisten the top border with a bit of water to seal the roll.
• Cut the roll into bite-sized pieces with a sharp knife.
• Serve with soy sauce, wasabi, and pickled ginger.

2.Kimchi (Korean Sauerkraut)

Ingredients:

• 1 medium Napa cabbage
• 1/4 cup sea salt
• 4 cups water
• 2 tbsp fish sauce
• 1 tbsp sugar
• 4 cloves garlic, minced
• 1 tbsp ginger, minced
• 2 tbsp Korean red chili pepper flakes (gochugaru)
• 1 bunch green onions, chopped
• 1 carrot, julienned
• 1 daikon radish, julienned

Instructions:

1. Prepare Cabbage:

   • Cut the cabbage into quarters and remove the core. Chop into bite-sized pieces.
   • Dissolve the salt in water and soak the cabbage in this brine for 1-2 hours. Rinse and drain.

2. Make Kimchi Paste:

   • In a large bowl, combine fish sauce, sugar, garlic, ginger, and chili flakes to form a paste.

3. Combine:

   • Add the drained cabbage, green onions, carrot, and daikon radish to the bowl with the paste.
   • Mix thoroughly, ensuring the vegetables are well coated with the paste.

4. Ferment:

• Pack the mixture into a clean jar, pressing down to remove air bubbles.
• Leave some space at the top of the jar for expansion.
• Seal the jar and let it sit at room temperature for 1-2 days, then transfer to the refrigerator.
• Kimchi can be eaten right away but tastes best after fermenting for at least a week.

3.Biryani (Indian Rice-based Dish)

Ingredients:

• 2 cups Basmati rice
• 1 lb chicken, cut into pieces
• 2 onions, thinly sliced
• 2 tomatoes, chopped
• 1 cup yogurt
• 2 tbsp Biryani masala
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1/4 cup chopped cilantro
• 1/4 cup chopped mint leaves
• 4 cloves garlic, minced
• 1-inch ginger, minced
• 4 cups water
• 4 tbsp ghee or oil
• 1 tsp cumin seeds
• 2 bay leaves
• 4-5 cloves
• 2-3 cardamom pods
• 1 cinnamon stick
• Salt to taste
• Saffron strands soaked in 2 tbsp warm milk (optional)

Instructions:

1. Prepare Rice:

   • Rinse the rice under cold water until the water runs clear.
   • Boil the water with a pinch of salt and add the rice. Cook until 70% done. Drain and set aside.

2. Marinate Chicken:

   • In a bowl, combine chicken, yogurt, Biryani masala, turmeric, red chili powder, and salt. Let it marinate for at least 30 minutes.

3. Cook Chicken:

   • Heat ghee or oil in a large pot. Add cumin seeds, bay leaves, cloves, cardamom, and cinnamon stick. Sauté until fragrant.
   • Add onions and cook until golden brown.
   • Add garlic and ginger, sauté for a minute, then add tomatoes. Cook until the tomatoes are soft.
   • Add marinated chicken and cook until chicken is done and oil starts to separate.

4. Layer Biryani:

   • In the same pot, layer half of the rice over the chicken mixture.
   • Sprinkle cilantro and mint leaves on top.
   • Add the remaining rice and top with saffron milk (if using).
   • Cover the pot tightly and cook on low heat for 20-25 minutes until the rice is fully cooked.

5. Serve:

• Gently fluff the Biryani and serve hot with raita or a side salad.

4.Tom Yam (Thailand)

Ingredients:

• 4 cups chicken broth
• 1 lb shrimp, peeled and deveined
• 2 stalks lemongrass, cut into 2-inch pieces and smashed
• 3 kaffir lime leaves, torn
• 3-4 Thai bird’s eye chilies, smashed
• 3 slices galangal
• 1 cup mushrooms, halved
• 2 tomatoes, quartered
• 2 tbsp fish sauce
• 2 tbsp lime juice
• 1 tsp sugar
• Fresh cilantro, chopped

Instructions:

1. Prepare Broth:

   • Bring chicken broth to a boil in a large pot.
   • Add lemongrass, kaffir lime leaves, chilies, and galangal. Simmer for 10 minutes.

2. Add Ingredients:

   • Add mushrooms and tomatoes. Cook for another 5 minutes.
   • Add shrimp and cook until just pink and opaque.

3. Season and Serve:

• Stir in fish sauce, lime juice, and sugar. Adjust seasoning to taste.
• Garnish with fresh cilantro and serve hot.

5.Dim Sum (China)

Ingredients for Dumplings:

• 1 lb ground pork
• 1/2 cup shrimp, finely chopped
• 2 green onions, chopped
• 2 cloves garlic, minced
• 1 tbsp ginger, minced
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tsp sugar
• Wonton wrappers

Instructions:

1. Prepare Filling:

   • In a large bowl, combine ground pork, shrimp, green onions, garlic, ginger, soy sauce, sesame oil, rice vinegar, and sugar. Mix until well combined.

2. Assemble Dumplings:

   • Place a small spoonful of filling in the center of each wonton wrapper.
   • Moisten the edges with water, fold over, and seal to form dumplings.

3. Cook Dumplings:

   • Steam the dumplings in a bamboo steamer lined with parchment paper or cabbage leaves for about 10-12 minutes until cooked through.

4. Serve:

   • Serve hot with soy sauce, chili oil, or your favorite dipping sauce.

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