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.