3 Interesting Pan Asian Recipes That You Can Try At Home

Typical Pan-Asian menu includes a spicy rice and prawn dish from China, rice and veggies from Vietnam, a fiery curry from rural Southern India, and traditional Chinese rice and shrimp dishes.

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New Delhi: Pan-Asian food is built on Central Asian cuisine, with most meals including ingredients like chow mein, noodles, and dumplings. The pan-Asian approach has now been influenced by additional Asian cuisines, creating a really distinctive dining experience. Pan-Asian foods have an extraordinary depth of flavour due to the presence of Thai, Vietnamese, Indonesian, and Cambodian flavours. Even while pan-Asian cuisine draws from a wide variety of sources, there are some themes that are present in all of it. For instance, rice is a key component in numerous pan-Asian recipes. Soy sauce, ginger, and garlic are also frequently used as flavourings.

Typical Pan-Asian menu dishes include a spicy rice and prawn dish from China, rice and veggies from Vietnam and a fiery curry from rural Southern India. It also includes traditional Chinese rice and shrimp dishes. Here are some dishes shared with ABP Live, by a few chefs who have expertise in Pan-Asian cuisine which you too can easily try at home.

1. CRISPY TOFU (By Chef Honey Mishra, Green Mantis)

 

Ingredients:

• Bean curd tofu- 200 gm
• Chopped onion- 60 gm
• Chopped garlic- 20 gm
• Green scallion- 15 gm
• Cooking oil- 50 gm
• Veg oyster sauce- 8 gm
• Light soy sauce- 5 ml
• Dark soy sauce- 3 ml
• Chilli paste- 10 gm
• Corn starch- 20 gm

Procedure:

• Take bean curd tofu and compress it for 6 to 8 hours. Then, cut it into bite-sized cubes
• Dust with cornstarch and deep fry
• Saute onion and garlic and toss in the tofu with chilli oyster, light & dark soy and chilli paste.
• Garnish with spring onions and serve

2. AVOCADO AND ASPARAGUS TEMPURA SUSHI (By Priyatosh Ghosh, Head Chef- Stone Street Bar & Kitchen by BHIVE)

 

Ingredients:

• Sushi rice- 90g
• Nori sheet- 5 sheets
• Avacodo- 20g 
• Asparagus- 25g
• Tempura batter- 10g
• Siracha sauce- 5g
• Pickle ginger- 10g
• Wasabi paste- 6g
• Soya sauce- 25g

Procedure:

• Take tempura batter and dip the avocado in it.  
• Fry the avocado in hot oil which has to be between 325 and 375 degrees 
• Cook the rice for 30 minutes. 
• After the rice is cooked, add 300ml of sushi vinegar 
• Place the rice on a sushi mat on top of a nori sheet. 
• Put the tempura fried asparagus and roll it into one big roll. 
• Cut the roll into 8 pieces.
• Garnish it with micro greens and serve it with your choice of dip.

3. KAM HEYONG LAMB (By, Chef Daniel Koshy, Culinary Director, Taki Taki India)

                                                                   

Ingredients:

• Lamb (Slice Cut)-180g
• Pinch of salt
• Pinch of crushed pepper
• corn starch- 20g
• oil- 300ml
• curry leaves- 8 to 10
• Fresh red chilli- 2 to 3
• Green capsicum- 20g
• Red capsicum- 20g
• Yellow capsicum- 20g
• Onion- 20g
• Chilli oil- 15ml
• Cooking wine- 20ml
• Kam Heong Sauce- 40g
• Oil- 100ml
• Butter- 100g
• Thai curry powder- 40g
• Turmeric Powder- 2g
• Yellow bean sauce- 120g
• Oyster sauce- 100g
• Water- 350ml
• Sugar- 25g
• Seasoning Powder- 20g

Procedure:

• Marinate the lamb with a pinch of salt, pepper and cornstarch.
• Take a wok & heat the oil & flash fry the lamb.
• Take another wok and add some butter, once butter melted then add curry leaf, fresh red chilli, three types of capsicum and onion or saute it.
• Add kam heyong sauce and some water. Cook it for 30 seconds then add flash-fried lamb and finish with chilli oil, cooking wine.
• For the garnish use curry leaf.

For Preparing the sauce:

• Take a saucepan and add oil, once heat the oil add turmeric powder and curry powder, then add yellow bean sauce & oyster sauce 
• Add butter and cook it until melted and then add the rest of the seasoning. Cook it for 12-15 minutes for a good consistency.
• Your sauce is ready.