Have you ever found yourself craving something that hits the sweet spot between comfort and a little adventure? Imagine this: the aroma of sizzling garlic, the gentle hiss of soy sauce in a hot pan, and a sprinkle of something spicy that tickles your nose just right.
Asian American recipes do just that—they’re like the unexpected plot twist in your favorite novel. So, why not celebrate with flavors that feel like home but dance with a twist of the exotic?
Steps
- Begin by rinsing the rice thoroughly under cold water until the water runs clear. This removes excess starch and prevents the congee from becoming too thick.
- In a pot, combine the rinsed rice with chicken stock, ginger slices, and a pinch of salt. Bring to a boil, then reduce the heat and let it simmer for about 30 minutes, stirring occasionally.
- Add the shrimp and chicken pieces to the pot and continue simmering until the rice breaks down and the mixture becomes creamy. Adjust seasoning to taste and serve hot, garnished with sliced scallions.
- Cook the noodles according to the package instructions, ensuring they are drained well to prevent sogginess. Set them aside.
- Heat oil in a large pan and sauté garlic and your choice of vegetables until they are tender-crisp. Add the cooked noodles to the pan.
- Stir in soy sauce and sriracha for heat. Toss everything together to combine well and serve immediately.
- Soak rice and lentils separately for several hours, then blend them into a smooth batter. Let the batter ferment overnight.
- Pour the fermented batter into idli molds and steam until the idlis are cooked through and fluffy.
- For the chutney, grind coconut, green chilies, and roasted chana dal with water to a smooth consistency. Serve the idlis with the coconut chutney.
- Oil Sauce
- Prepare the dumpling filling by combining minced chicken, chopped shiitake mushrooms, soy sauce, and sesame oil. Mix until well integrated.
- Place a spoonful of filling onto each dumpling wrapper, fold, and seal the edges. Cook by steaming or pan-frying until the filling is fully cooked.
- For the sauce, mix soy sauce, vinegar, and chili oil. Drizzle over the cooked dumplings and serve.
- Heat oil in a pan and sauté onions, tomatoes, and spices until aromatic. Add beaten eggs and scramble them gently.
- Once the eggs are cooked through, season with salt and garnish with fresh cilantro.
- Serve the scrambled egg curry warm, wrapped in a flatbread like paratha or a tortilla, with a side of yogurt.
- Prepare the dough by mixing flour with water and kneading until smooth. Rest for about 30 minutes.
- Roll out the dough, sprinkle with chopped chives, and roll into a log. Coil the dough and roll out again into pancakes.
- Fry the pancakes until golden and crispy on both sides. Serve with a soy dipping sauce.
- Garlic Chicken Soup)
- Sauté ginger, garlic, and onions in a pot until fragrant. Add chicken pieces and brown them lightly.
- Pour in water or chicken broth and bring to a boil. Add malunggay leaves or bok choy and simmer until the chicken is tender.
- Season with fish sauce to taste and serve the soup hot, optionally with a side of rice.
- Marinate the flanken-cut short ribs in a mixture of soy sauce, sugar, garlic, and sesame oil for at least 4 hours or overnight.
- Grill or broil the marinated ribs until cooked through and caramelized on the outside.
- Serve the ribs hot, garnished with sesame seeds and green onions.
- Thinly slice pork and mushrooms, and stir-fry them with garlic and ginger until tender. Add chopped vegetables.
- Cook the noodles separately and drain well. Combine them with the pork and vegetables in the pan.
- Season with soy sauce and chili paste, tossing to coat the noodles evenly. Serve immediately.
- Crack open a brown-husked coconut and shred its flesh for the filling.
- Mix the shredded coconut with sugar to form a sticky mixture, then shape into small balls.
- Roll the coconut balls in more shredded coconut for coating and enjoy as a sweet treat.
Ingredients
- Rice noodles
- Chicken
- Pork
- Assorted vegetables
- Soy sauce
- Garlic
- Onion
- Rice
- Shrimp
- Chicken
- Ginger
- Garlic
- Chicken broth
- Soy sauce
- Green onions
- Lo mein noodles
- Assorted vegetables
- Soy sauce
- Sriracha hot sauce (optional)
- Garlic
- Ginger
- Rice
- Lentils
- Water (for fermentation)
- Coconut
- Green chili
- Ginger
- Curry leaves
- Mustard seeds
- Oil Sauce
- Ground chicken
- Shiitake mushrooms
- Dumpling wrappers
- Garlic
- Soy sauce
- Chile-oil sauce
- Vinegar
- Eggs
- Onion
- Tomato
- Green chili
- Curry powder
- Cumin seeds
- Cilantro
- All-purpose flour
- Water
- Chives
- Soy sauce
- Sesame oil
- Garlic Chicken Soup)
- Chicken
- Ginger
- Garlic
- Moringa leaves (or bok choy)
- Fish sauce
- Onion
- Chicken broth
- Flanken-cut short ribs
- Soy sauce
- Sugar
- Garlic
- Sesame oil
- Green onions
- Asian pear
- Long noodles
- Pork
- Assorted vegetables
- Soy sauce
- Ginger
- Garlic
- Fresh coconut
- Palm sugar
- Rice flour
- Water
- Pandan leaves (optional)
- Fried Shrimp & Sugar Snap Peas
- Shrimp
- Sugar snap peas
- Garlic
- Ginger
- Soy sauce
- Flour
- Water
- Mushrooms
- Shrimp
- Scallions
- Soy sauce
- Rice vinegar
- Sesame oil
- Canned chickpeas
- Onion
- Tomato
- Ginger
- Garlic
- Garam masala
- Cumin
- Coriander
- Spaghetti squash
- Shiitake mushrooms
- Assorted vegetables
- Soy sauce
- Garlic
- Onion
- Almond flour
- Nonfat dry milk powder
- Sugar
- Cardamom
- Ghee
- Fry
- Lobster
- Ginger
- Scallions
- Soy sauce
- Garlic
- Chicken broth
- Okra
- Onion
- Tomato
- Indian chili powder
- Cumin seeds
- Turmeric
- Coriander
- Rice
- Dashi
- Shiitake mushrooms
- Carrots
- Soy sauce
- Mirin
- Chicken thighs
- Soy sauce
- Garlic
- Sugar
- Sesame oil
- Skewers
- Crab (Dungeness or snow/king crab legs)
- Black pepper
- Butter
- Garlic
- Ginger
- Soy sauce
- Rice
- Chicken
- Ginger
- Garlic
- Fish sauce
- Chicken broth
- Green onions
- Pork
- Spices (coriander, cumin)
- Soy sauce
- Molasses
- Garlic
- Skewers
- Cooker Dal Makhani
- Whole urad dal
- Kidney beans
- Onion
- Tomato puree
- Garlic
- Ginger
- Butter
- Fry with Peppers
- Beef
- Bell peppers
- Ginger
- Soy sauce
- Chile-garlic sauce
- Green onions
- Cooked rice
- Lemon juice
- Turmeric
- Mustard seeds
- Curry leaves
- Urad dal
- Chana dal
FAQ
- What is Pancit Bihon and how is it typically served?
- Pancit Bihon is a classic Filipino noodle dish that combines vegetables, chicken, and pork. It is traditionally served as a party food but can also be a quick and easy weeknight meal, coming together in about 30 minutes.
- What is the origin of Congee and how is it adapted in the featured recipe?
- Congee is a savory rice porridge popular in many Asian cultures. In the U.S., it’s commonly known as congee, but in Hong Kong, it’s called jok. The featured recipe is adapted from a Laotian chef’s version, offering a flavorful twist that is suitable for breakfast, lunch, or dinner. Leftovers can be frozen for later use.
- What are Idli and what are some traditional ways to serve them?
- Idli are steamed cakes made from fermented rice and lentils, a staple in South Indian cuisine. They can be traditionally served with sambar, a lentil-based vegetable stew, or enjoyed with yogurt, ghee and sugar, or coconut chutney.
- What makes Korean BBQ Short Ribs (Galbi) unique, and how can they be prepared?
- Korean BBQ Short Ribs, or Galbi, are known for their sweet-and-savory flavor that intensifies with longer marination. They are traditionally made using flanken-cut short ribs, and if perilla or shiso leaves are unavailable, mint can be used as a substitute.
- How can you make Okra Fry (Bhindi Masala) less slimy?
- To reduce the sliminess often associated with okra, cook it over high heat with minimal oil in a nonstick pan. Using a hot, smoky Indian chili powder can enhance the authentic flavor. Serve it with brown basmati rice and yogurt for a complete meal.
Tips
- Pancit Bihon Tip: For a healthier take on Pancit Bihon, incorporate a variety of vegetables along with chicken and pork. This quick dish, ready in about 30 minutes, can serve as an effortless weeknight dinner in addition to being a traditional party favorite.
- Shrimp & Chicken Congee Tip: When making congee, remember that it can be enjoyed at any meal of the day. It’s also a dish that freezes well, so consider making extra to save for later.
- Spicy Vegetable Lo Mein Tip: To avoid soggy stir-fry, thoroughly drain your noodles before adding them to the dish. If you prefer a milder flavor, simply leave out the sriracha.
- Chicken & Shiitake Dumplings Tip: Achieve the perfect balance of flavors in your dumpling sauce by carefully adjusting the sweet, spicy, and tangy ingredients to your taste preference.
Equipment
- Idli Steamer – For making idli, the South Indian steamed rice and lentil cakes.
- Wok – Useful for stir-fry dishes like lo mein, stir-fried shrimp, and lobster stir-fry.
- Dumpling Maker Set – For making chicken and shiitake dumplings.
- Rice Cooker – Helpful for perfect rice dishes like congee, arroz caldo, and takikomi gohan.
- High-Speed Blender or Grinder – For making smooth pastes for curries or grinding spices.
- Skewers – For making Korean chicken skewers and pork satay.
- Slow Cooker – For making dishes like dal makhani.
- Mandoline Slicer – Useful for thinly slicing vegetables evenly, especially in stir-fries and lo mein.
- Coconut Grater – For grating fresh coconut for recipes like khanom tom (coconut balls).
