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What Is Asian Cuisine?


With several options ranging from Central Asian and East Asian favorites to South Asian and West Asian delicacies, Asian Cuisine is perhaps one of the most diverse, inclusive, and unique cuisines on the face of the planet.

Browse Through Our Recipes & Find A Taste That You Love Today!

 

What Makes Asian Food Recipes Unique?

If you hadn’t been living under a rock all this while, chances are you have tasted and loved popular Asian dishes. Characterized by its Umami flavors, the typical Asian dish has a pleasant savory taste for your palate.

What We Have In Store For You!

At Asian Grocer, we offer an array of delightful Asian food recipes to choose from. Whether it is the humble rice cake or an elaborate Vietnamese shredded pork, there is something in store for everyone.

 

Hot & Sour Soup

Posted on 22 Nov, 2021
Hot & Sour Soup

Tag Line:

Prep time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 moniutes

Serves:

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Bring the stock to the boil in a medium-large pot.

In a small bowl, add all the 'Seasonings' ingredients together and mix to dissolve the sugar and salt.

Rinse the dehydrated ingredients and squeeze out any excess water. Now slice them into thin strips.I like to cut the ends off the lily flowers and just sliced them vertically down the centre.

Crack the egg into a small bowl and lightly whisk. Set aside.

When the stock comes to the boil, add in char siu and rehydrated small prawns.

Let the stock return to the boil.

Add the seasoning sauce mix. Stir to combine.

Add the lily flowers, shitake mushrooms, black fungus mushrooms and bamboo shoots.

Bring the soup back to the boil.

Add five spice tofu, firm tofu and vinegar. Stir and bring back to the boil.

Taste and adjust seasoning as needed.

Mix the cornflour slurry in a small bowl. When the soup is boiling, swirl your ladle around inside the pot and slowly drizzle in the slurry.

Bring the soup back to the boil. Once again, swirl your ladle around inside the pot and slowly drizzle in the beaten egg.

Turn off the heat.

Ladle soup into serving bowls and garnish.

Sushi Tray - Crab

Posted on 22 Nov, 2021
Sushi Tray - Crab

Tag Line:

Prep time: 45 min

Cook Time: 0 min

Total Time: 455 min

Serves: 2-4

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Prepare your Rice

Wash and rinse your rice in tap water.

Cook the rice in a rice cooker. (1 Cup of fresh water is a guide for this amount of rice)

Transfer your cooked rice to a medium sized bowl.

Add sushi seasoning and mix until well combined.

Spread the rice into the bottom of a baking tray to make one even flat layer.

I used a 20cm x 27cm tray.

Prepare your Crab Mix

In a medium sized bow, make the dressing by adding Kewpie mayo, sour cream and yuzu kosho.

Mix together until well combined.

Separate the imitation crab sticks into strands.

Give the crab a rough chop then place into the bowl with the dressing.

Mix together until well combined.

Assemble your Tray

Layer sliced avocado over the rice.

Sprinkle furikake on top of the avocado.

Spread the crab mix evenly on top.

Sprinkle on furikake

Scatter tobiko on top

Sprnkle on furikake to garnish.

Pandan Coconut Sago Dessert

Posted on 22 Nov, 2021
Pandan Coconut Sago Dessert

Tag Line:

Prep time: 15 minutes

Cook Time: 60 minutes

Total Time: N/A

Serves: 6

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A. Make the Coconut Sago Pudding

Add coconut milk and sugar into a small pot.

Bring to the boil and stir to dissolve the sugar.

Immediately reduce the heat once it reaches boiling and simmer on medium-low heat for 5 minutes.

Remove pot from the heat and set aside to cool.

Bring 6 cups of water to the boil in a large deep pot.

Add sago and bring it to the boil again.

Stir, then cover and reduce the heat down to medium-low.

Cook covered 15 minutes, stirring every now and then to prevent the pearls from sticking to the bottom of the pot.

After 15 minutes, turn off the heat.

Keep the pot covered and allow to sit for 30 minutes.

Drain the sago into a fine mesh sieve and rinse under cold water.

Place prepared sago into a large bowl.

Pour in prepared sweetened coconut milk.

Stir to evenly coat the sago in the coconut milk.

Divide coconut sago mix amongst 6 serving glasses.

Refrigerate for to set (at least 2 hours best overnight for a chilled dessert).

B. Make the Pandan Coconut Custard

Place the egg yolks, sugar and cornflour in a medium saucepan and whisk until combined.

Gradually whisk in the coconut milk and water until smooth.

Stir mix over medium heat until the mixture thickens and just comes to the boil.

Immediately remove from the heat.

Add in a few drops of pandan flavouring (to taste) and mix through to combine.

Set aside to cool.

When cool, spoon into a piping bag (optional).

C. Assembling your Dessert

Divide the pandan custard mix evenly amongst the glasses.

You can do this with a spoon or pipe in the custard using a piping bag.

Garnish with sliced jackfruit and young coconut flesh.

If you prefer your desserts on the sweeter side, you can add more jackfruit garnish. The sweetness from the tinned jackfruit will sweeten your dessert for you and each person can adjust the sweetness level themselves.

Alternatively, you can add more (or less) sugar in the first step when you make your sweetened coconut milk mix.

Lime Chicken Rice Bowls

Posted on 18 Nov, 2021
Lime Chicken Rice Bowls

Tag Line:

Prep time: Overnight

Cook Time: 20 min

Total Time: N/A

Serves: 4

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Make a few slashes across the underside of each piece of chicken (ie: the flesh side), taking care not to cut into the skin. These slashes will allow your chicken to cook quickly and evenly.

Marinate the prepared chicken with all the ingredients in a bowl or sealed ziplock bag.

Leave overnight.

When ready to cook, take out the chicken from the fridge and place on your benchtop.

Cook your rice.

Cook your edamame according to packet instructions.

Dress the salad.

Have your rice bowl ready for assembly.

Cook your Chicken:

Heat a large fry pan or cast iron skillet.

Add 1 Tbsp Olive oil.

Add chicken pieces, skin side down.

Be sure to leave behind the marinade as you want your pan/skillet to be as dry as possible.

Also do not over crowd your pan or your chicken will stew.

Adjust your heat to medium-high or medium if your pan is too hot.

Using your tongs, press down on each piece of chicken to ensure contact on the pan/skillet. Most of the cooking will be done with the skin side down.

You will know your chicken is ready to flip when the skin is nicely caramelised and the sides of each piece have turned opaque. The top surface of each piece of chicken (ie the flesh side) should look like it is also turning opaque.

Flip each piece of chicken over to finish cooking.

This will not take long. Check by turning a piece over. It should be completely opaque.

Turn off the heat and leave the chicken in the pan while you assemble your bowls.

To assemble to each bowl:

Place rice in one half of each bowl.

Place dressed salad leaves in the other half of the bowl.

Place sliced avocado in one corner on the bed of rice.

Season with furikake.

Scatter edamame beans however you like in your bowl.

Now remove the cooked chicken from the pan onto a clean chopping board.

Slice each piece then evenly distribute amongst the prepared bowls.

Tagged chicken dish

Vietnamese Meatballs in Tomato Sauce

Posted on 23 Dec, 2020
Vietnamese Meatballs in Tomato Sauce

Tag Line: This is a popular Vietnamese dish. It is made with pork and water chestnut. The juicy meatballs are then braised in tomato sauce. The dish is commonly served with bread roll (banh mi).

Prep time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Serves: 4

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1. Finely dice water chestnut and tomato .

2. Finely chop eschalot, brown onion and garlic. Thinly cut shallot for garnish and set aside for later.

3. In a medium bowl, add the pork mince, water chestnut, brown onion, garlic, fish sauce, salt, pepper, sugar and corn starch. Mix together by hand to combine all of the ingredients well. Let this marinate for 30 minutes. 

4. Using your hands, roll the meat into a golf ball size (or you can use ice-cream scoop to keep size consistent). 

5. Place the meatballs into steamer and steam for 10 minutes.                

6. In a medium pot on medium high heat add oil, garlic, eschalot and fry until frangant. Add tomato paste and cook this down. Add the diced tomatoes and mix together. Add water, fish sauce, salt, sugar and chicken powder for seasoning. Bring sauce to boil then reduce the heat to medium low and cook for 5 minutes.

7. Gently add meatballs into the sauce and simmer for 10-15 minutes.

8. To make the sauce thicker, mix 2 teaspoons of corn starch and 1 tbsp water until smooth. Add the mixture to the sauce, combine gently. 

9. Place meatballs into a bowl and sprinkle the top with shallots and some pepper. 

10. Serve with bread roll.
 

Stuffed Bitter Melon Soup

Posted on 01 Dec, 2020
Stuffed Bitter Melon Soup

Tag Line:

Prep time: 25 minutes

Cook Time: 1 hour

Total Time: 1 hour and 25 minutes

Serves: 4

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1. Soak dried fungus in hot water and mung bean thread in warm water for 10 minutes. Rinse and drain them.  Cut dried black fungus and mung bean thread into small pieces.

2. Finely chop garlic and the white part of the shallots. Slice green part of shallots and coriander for garnish set aside.

3. Cut off the two ends of bitter melon and discard. Cut bittermelon into 5-6cm thick slices and use a small spoon to remove seeds.

4. Chop the pork bones into small pieces. Bring a pot to boil. Add a large pinch of salt. Add the pork soft bone and cook for about 5 minutes to remove all the impurities (this will keep the stock clear). Rinse the bones under cold running water until water runs clear and then drain it.            

5. Marinate the bones with 1/2 tbsp fish sauce, pepper and 1/2 tsp white part of shallots and 1/2 tsp garlic for at least 30 minutes.

6. (Meat Filling) In a large bowl, add pork mince, fish paste, eschalots, 1/2 the garlic and white part of shallots, 1/2 tsp salt, 1/4 pepper, 1/2 tbsp fish sauce, 1/2 tbsp sugar, black fungus  and vermicilli together. Mix well with your hand (this will make the mixture become chewy and have greaat texture). Marinate for 30 minutes.

7. Use a small spoon to stuff the filling into each bitter melon ring. Any left over filling can be rounded into small meat balls.

8. In a medium pot on high heat, add oil and remaining garlic and white part of shallots and fry until fragrant. Add the marinated pork soft bone and stir evenly. Cook for about 1-2 minutes then add water into the pot. Bring to boil and place the stuffed bitter melon and meat balls in. Add remaining raw sugar, fish sauce, salt, pork seasoning powder then cover pot with a lid, simmer on medium low for about 45 minutes or until the stuffed bitter melon are tender.

9. Place soup into a bowl and sprinkle the top with shallots, coriander and some pepper.

10. Serve with rice and main dish.

Chicken Sticky Rice

Posted on 01 Dec, 2020
Chicken Sticky Rice

Tag Line:

Prep time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Serves: 4

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1. Wash glutinous rice and soak at least 2 hours before cooking.                                     

2. Finely chop garlic and 1 clove of eschalot. Thinly slice the rest of eschalot and shallot and set aside.                                    

3. In a medium bowl, add chicken, 1 teaspoon of garlic, 1 teaspoon of sliced eschalot, cooking wine, five spice powder, fish sauce and 1 tbsp oyster sauce, sesame oil and 1/2 tbsp sugar. Mix well to combine and let it marinade for 1 hour.

4. Take glutinous rice out and drain well. Add glutinous rice to steamer on medium high heat, add salt and stir evenly. Steam for about 10 minutes. When it turns soft and sticky, add coconut cream into sticky rice and stir evenly to combine and cook for another 5 minutes. Make sure glutinous rice is not too mushy or too dry.

5. (Fried Eschalot) In a saucepan on medium heat, add 1/2 tbsp of oil. Once the oil is heated, add sliced eschalot and fry it. When eschalot turns golden brown, turn off the heat and set aside.                                                                            

6. (Shallot Oil) In a saucepan on medium heat, add the remaning oil. Once the oil is heated, add shallot in and quickly stir for 15 seconds and then add a pinch of salt and pepper. Turn off the heat and set aside.

7. (Sauce) In a small pan on medium heat, add oil, the remaning garlic, chopped eschalot and fry until fragrant. Add soysauce, chilli sauce, oyster sauce, sugar, chicken powder and mix well to combine. Turn off the heat and aside.           

8. Turn oven on 180 degree, grill the chicken for 30 minutes.                                    

9. Remove chicken from the oven and rest it. Then cut chicken into small pieces.

10. Place sticky rice on a plate. Place pate, shallot oil, sauce, fried eschalot and chicken on the top.                                     
 

Beef Stew

Posted on 26 Nov, 2020
Beef Stew

Tag Line:

Prep time: 30 minutes

Cook Time: 1 hour and 40 minutes

Total Time: 2 hours and 10 minutes

Serves: 4

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1. Slice off the bottom root of the lemongrass stalk and peel off any dried-out leaves and layers. Then cut 4 of the lemongrass into 12cm batons, smashing it under the side of a cleaver or knife to release the flavour. For easy removal from a pot of hot liquid, tie the stalks into a knot and set aside.  

2. Peel and cut carrots and white radish into 2cm chunks. Thinly slice onions. Slice shallot and coriander for garnish and set aside.

3. Cut beef into large 3cm chunks

4. In a large bowl, combine the beef with 2 tsp of garlic, 1 tsp ginger, 1 tsp eschalot, 2 tbsp fish sauce, 1 teapoon salt and white or raw sugar until each piece is evenly coated. Marinate for at least 1 hour.

5. In a large pot on medium high heat, add oil and remaining garlic, eschalot, ginger. Fry until fragrant then add tomato paste, beef spices to pot.

6. Add marinated beef to the pot and then stir fry. Add water, coconut juice, remaining fish sauce and rock sugar. Bring to boil, reduce the heat to medium low, cover pot with a lid and simmer for 1 hour. Season with salt and beef or chicken seasoning powder.

7. Add carrots, white radish and simmer for another 30-40 minutes until beef is tender. 

8. Mix lime, salt and pepper together for the dipping sauce.

9. Place beef stew into a bowl and sprinkle the top with shallots, coriander, sliced onion and some pepper.

10. Serve with bread.

Chicken Curry

Posted on 24 Nov, 2020
Chicken Curry

Tag Line:

Prep time: 30 minutes

Cook Time: 40 minutes

Total Time: 1 hour and 10 minutes

Serves: 4 - 6

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1. Slice off the bottom root of the lemongrass stalk and peel off any dried-out leaves and layers. Then cut 4 of the lemongrass into 12cm batons, smashing it under the side of a cleaver or knife to release the flavour. For easy removal from a pot of hot liquid, tie the stalks into a knot and set aside. Cut the remaining lemongrass thinly and place in food processor machine to be grated.               

2. Finely chop garlic, eschalot. Peel ginger and cut into 2cm medallions and smash it to release its flavour. Peel and cut carrots, potatoes, sweet potato into 1 inch chunks. Thinly slice onions and set aside.

3. Cut chicken into large 3cm chunks. 

4. In a large bowl, add chicken, 1 tsp lemongrass grated, 1 tsp of eschalot, 1 tsp garlic, 1 tsp salt, 1 tbsp fish sauce and 1 tbsp curry powder. Let it marinade for at least 1 hour.

5. In a large pot on medium high heat, add oil and remaining garlic, lemongrass grated and eschalot . Fry until fragrant. Add curry paste and stir for 20 seconds. 

6. Add the marinated chicken to the pot and combine well. Add ginger, lemongrass, water, coconut juice, sugar, curry leaves and the remaining fish sauce. Bring to boil then reduce the heat to medium low, cover pot with a lid and simmer for 1/2 hour. Season with salt and chicken seasoning powder.

7. Add carrots first then add potatoes and sweet potatoes in the soup. Continue to simmer until potatoes are cooked.  

8. Add coconut cream and sliced onion into the soup and turn off the heat. 

9. Serve with bread.