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.