Asian 2020

4.3K views · 2.5K reactions | Tired of spending a fortune on takeout that doesn’t even hit the spot? 🍴 I’ve got you covered. This homemade Char Sui Pork recipe is a game-changer — sticky, juicy, and bursting with flavor. And guess what? It’s way easier than you think. Of course you can use the oven but these days I tend to stick to my airfryer to save time. If you’ve ever wanted to bring those iconic Chinese BBQ flavors to your own kitchen without feeling overwhelmed, this is your sign. No fancy equipment or hours of prep — just simple steps for a dish that’ll wow your family and make you feel like a pro. Dinner doesn’t have to be stressful, boring, or expensive. Want the full recipe? Comment “Char Sui Recipe” below, and I’ll send it your way! Follow for more tips to make weeknight cooking exciting, stress-free, and finally ditch the takeout! #easyrecipes #asianbbq #chinesefood #airfryerrecipes #porkrecipes #weeknightdinners #familymeals #cookingtips #simpledinners #dinnerinspo #dadcooking | Dan Leo 🇦🇺🇹🇭🇹🇼

228K views · 2.3K reactions | Marinating your pork belly with beer #chinesefood #porkbelly #deliciousfood | Deli Food

374K views · 23K reactions | My Version of Soy Sauce Chicken✨ One of the main meat options in Cantonese bbq restaurants, though not technically a bbq it is however a way to showcase a Chinese technique of poaching protein in a super flavourful stock to season the meat, preserving its natural flavours and textures. Recipe serves 4 plus the starter base for your soy master stock, increase the chicken for larger servings. As you make this dish over and over again with the same stock, add more seasoning, spices and aromats to rebalance the flavours. 4 large chicken legs (cut off excess fat, deboned, crack the bones and set aside) 2 tsp grated ginger 1/4 tsp white pepper 2 tsp salt 2 tsp cornflour 2 tbsp rice wine 1 tbsp dark soy sauce Mix the deboned chicken in a bowl and set aside Master stock: Bones and fat from chicken legs 2 sprig spring onion (cut) 12 cloves garlic (smacked) 50g ginger (sliced) 2 tbsp oil 1 litre water 1 1/2 tbsp salt 1/4c light soy sauce 1/4c dark soy sauce 1 cup brown sugar Spices: 1 tsp clove, 5 bay leaves, 1 cassia bark, 2 black cardamom, 1 tsp five spice, 1 tsp garlic powder, 2 tsp toasted fennel seeds, 3 star anise, 1 tsp black peppercorn *note: use whatever spices you wish/have access to* Fry the aromats with oil, bones and fat for a few minutes on medium high heat. Add in the spices, water and seasoning. Simmer for 40min. Remove the bones and ginger slices. Poach the marinated chicken legs on medium low heat for 18-22min until cooked. Slice and serve chicken over rice with Asian greens and ginger relish. Store the master stock by bringing it to a boil first, strain and filter all spices, allow to cool and skim off the fat. Pour into leak proof bag and freeze. Relish: 5 spring onion (finely chopped) 50g ginger (finely chopped) 1/4 tsp white pepper 1 tsp salt 1 tsp sugar 1 tsp chicken powder 200ml oil Add everything except oil in a heat proof bowl and pour heated oil (to about 240C) over ingredients. Stir and set aside. Save/Share this recipe to someone who would love this recipe! ✨✨✨ #chicken #soysaucechicken #chickenrecipe #modernchinese #homecooking #chineserecipes #samlow #recipes | SAM LOW - Food & Beverage

255K views · 28K reactions | Salmon onigiri 🍙 I have grown to like this onigiri maker especially for making onigiri for a group of people or meal prepping for the week! 🍙🍙 It’s the perfect amount of rice and it’s so much faster to make. I got mine from Daiso 😄 #onigiri #salmononigiri #potluckfood | TIFF | Easy Recipes & Bento

20K views · 1.7K reactions | RICE COOKER BLACK BEAN SPARE RIBS Comment ‘recipe’ and I will DM you a link to this recipe. You can also find the recipe on my blog at hermanathome.com (link in bio)! Growing up, steamed black bean spare ribs were a regular meal for my family. These flavorful and tender spare ribs are marinated in a tasty mixture of soy sauce, garlic, ginger, and the star ingredient: fermented black beans. Although small, these beans pack a big flavor punch. To save even more time, I simplified the rice recipe and cooked it in the rice cooker and the rice soaks up all the sauce. I hope you enjoy this dish! #ricecookerrecipe #blackbeanspareribs #easyrecipe #ricecooker | Herman at Home | Food Content Creator

6.6K reactions · 1.5K shares | Cantonese-Style Braised Pork Belly – Easy & Flavorful! 🧧 Tender, flavorful, and slow-braised to perfection! No need to blanch! We went straight to searing the pork belly in sesame oil for extra depth of flavor. This Hong Shao Rou (红烧肉) is braised to perfection with Lee Kum Kee Premium Soy Sauce, Lee Kum Kee Panda Brand Oyster Sauce, Lee Kum Kee Hoisin Sauce, and Lee Kum Kee Sesame Oil—creating a rich, glossy sauce that pairs perfectly with rice! 🍚 📌Ingredients on the video. How to Cook: 1️⃣ Sear the Pork – Brown pork belly in sesame oil for a deep, nutty flavor. 2️⃣ Caramelize Sugar – Melt sugar to enhance the sauce’s richness. 3️⃣ Add Aromatics & Sauces – Garlic, ginger, star anise (optional), plus soy sauce, oyster sauce, and hoisin sauce. 4️⃣ Simmer & Braise – Let it cook low and slow until the sauce thickens and coats the pork beautifully. 5️⃣ Serve & Enjoy – Best with hot steamed rice! 🍽️ 🔥 Watch the full video and try this at home! #BraisedPorkBelly #HongShaoRou #ChineseFood #LeeKumKee #LunarNewYear #AuthenticFlavors #HomeCooking #FoodiePH #EasyRecipes #FoodTripManila | Hungry Made Mela 🇵🇭

295K views · 11K reactions | Galbi Jjim ( Korean Braised Short Ribs) Ingredients: 4 lbs beef short ribs For the sauce: • 1 onion, quartered • 10 garlic cloves • 3 slices ginger • 1 Asian pear, cut into large chunks • 1 cup soy sauce • 3 tbsp Korean plum syrup • 2 cups beef broth • 1/2 tsp black pepper • 1 tbsp sesame oil Vegetables: • 12 chestnuts, peeled (fresh or frozen) • 5 rehydrated shiitake mushrooms, cut into bite-sized pieces • 2 cups Korean radish, peeled and cut into chunks • 2 carrots, peeled and cut into chunks Steps 1. Place the beef short ribs in a pot and add enough cold water to cover them by 1 inch. Bring to a boil over medium-high heat and cook for 3 minutes. 2. Discard the murky water, rinse the beef thoroughly with warm water, and remove any scum. Wash the pot and return the beef ribs to it. 3. In a blender, combine the onion, garlic, ginger, Asian pear, soy sauce, Korean plum syrup, beef broth, black pepper, and sesame oil. Blend until smooth. 4. Pour the sauce over the beef ribs. Bring to a boil over medium-high heat, then reduce to low. Cover and simmer for 1 hour. 5. Add the chestnuts, shiitake mushrooms, carrots, and Korean radish. Bring to a boil again, then reduce the heat to low. Cover and simmer for another hour, stirring occasionally. 6. Serve over rice. Enjoy! #kalbijjim #koreanshortribs #shortribs #braisedshortribs #koreanrecipe #koreanfood #koreanfoodlover | Mama Linda

679K views · 127K reactions | #사남매 #아침일상 밀파유나베? 오타 아닙니다. 파를 어떻게 맛있게 먹을까 고민하다가 만들어본 음식이라 밀파유나베로 이름 붙어봤어요. 밀푀유나베에 대파 한 장만 쓱 끼워 넣었거든요. 그런데 씹을 때 느껴지는 향긋함과 식감 때문에 계속 먹게 돼요. 샤브샤브나 불고기 좋아 하시는 분들이면 모두 좋아하실 맛이에요. 육수 자체로도 맛있어서 소스 없이 먹었는데 기호에따라 소스를 곁들여 드셔도 좋을 것 같아요. 밀파유나베 꼭 한번 드셔보셔요. 오늘도 맛있는 음식 드시고 행복한 하루 보내세요. 사랑 복 많이 받으시고요! ✅밀파유나베 <재료> 대파 2~3개, 소불고기용 340g, 깻잎 30장, 배추 20장, 숙주나물 300g, 표고버섯 3개 <준비> - 대파는 4등분 해주고 세로로 갈라서 한장씩 펴줘요 - 키친타월로 고기 핏물을 제거해 줘요 - 깻잎, 배추 깨끗하게 씻어 물기를 제거해 줘요 - 숙주는 깨끗하게 씻은 뒤 체에 담아 물기를 빼줘요 - 표고버섯은 별 모양으로 칼집을 내줘요 <양념> 다진 마늘 1T 참치액 2T 된장 20g 쯔유4T 참기름 2T 후추 조금 물 1L <만드는 법> - 배추, 깻잎 2장, 대파 2장, 고기 순으로 2겹 만든 후 3등분으로 썰어줘요 - 냄비 아래에 숙주나물을 깔고 사용하고 남은 대파도 좀 올려줘요 - 밀파유를 빙 둘러 주면서 담아주고 마지막으로 가운데 표고버섯 예쁘게 올려줘요 - 양념 소스 모두 넣어줘요 - 센불로 부르르 끊어 오르면 국자로 육수를 끼얹어가며 재료를 익혀줘요(완성) ❗️1스푼=15ml #저녁아니고아침 #밀푀유나베 #수연이네_밀파유나베 #수연이네_대파 #수연이네_국 | 해뜨기 전부터 챙겨먹는 수연이네♥️

278K views · 8.8K reactions | LA Galbi at home that’s just as good as restaurants’s, if not better (my Dad, a man of few words, said it was better than any restaurant he’s had it at). We created a marinade that | LA Galbi at home that’s just as good as restaurants’s, if not better (my Dad, a man of few words, said it was better than any restaurant he’s had it at).... | By Skinfluencer | Facebook

445K views · 3.7K reactions | Chicken Sticky Rice in Lotus Leaves (Dium Sum Recipe)! | Chicken Sticky Rice in Lotus Leaves (Dium Sum Recipe)! Written Recipe: https://cicili.tv/chicken-sticky-rice-in-lotus-leaf/ Serves: 6 people Prep time:... | By CiCi Li | Chicken Sticky Rice and Lotus Leaf is a classic cantonese stem sum dish. All the mouth-watering ingredients are wrapped in lotus leaf and steam until fragrant. It is said that Chicken Sticky Rice and Lotus Leaves was born in the night market of Guangzhou before the 1950s, so originally the rice and the filling were packed in a bowl and then steamed and later the hawkers packed the rice in the fillings in lotus leaves but the convenience in carrying them around it was truly a game changer because first it added the floral fragrant of the lotus leaves to sticky rice and the filling and second the portion of the sticky rice is no longer limited to the size of the bowl so on top of the chicken as the filling the vendors start adding more savory ingredients. Now let's transfer the soaked sticky rice in the pot of a rice cooker. Then add water in the pot to the same level as the sticky rice. Put it in a rice cooker. Use the setting for rice and cook. In the meantime, let's marinate the chicken with the marinades. Let it sit for about 30 minutes. To make the sauce, add all the seasonings and mix well. In a wok, add one tablespoon of vegetable oil. Add the dry shrimps, shiitake mushrooms, and stir fry on low key until the aroma comes up for about 1 minute. Put aside. Now in the same wok, we're going to add another tablespoon of oil in it. Add the nice baked garlic and marinate chicken. And cook over high heat until medium well for about 3 minutes. Transferring the cooked latang, dry shrimp, and shiitake mushrooms. Now, put in half of the sauce, mix well. Take them out and put aside. Now after the rice is done we're going to add another half of the sauce inside. Combine until the rice is colored evenly. Okay I think this part is a little too small. Let's switch to a bigger bowl. Place a lotus leaf on a flat surface. Pat dry with paper towel. Place another lotus leaf over. Dry with paper towel. Place half cup of sticky rice in the center and create a rectangular shape. Then place two tablespoons of filling on the rice Add another half cup of rice over the filling. To fold a lotus leaf into a pocket, first, fold the bottom of the lotus leaf upward. Fold the left side inward. Then fold the right side inward. Roll it up until it becomes a pocket. Do the same with the rest. Now boil water in a pot. Add a steamer in the pot. Put the pockets on the steamer. Cover the lid and steam on high heat for 1 hour. So now we want to wash the water level as you cook. Um add more boiling water if needed.

42K views · 5.5K reactions | ✨ Save this Traditional Chinese Buddha’s Delight for New Year Cleanse Recipe ✨ I heard that you wanna eat healthier this year, but your body keeps craving processed foods and you’re thinking about going a detox. In Chinese culture, it’s tradition to begin the new year with a vegetarian diet to cleanse the body and mind and get rid of last year’s energy. This is Buddha’s delight and it’s low in calories, high in fiber, and uses minimally processed, vegan ingredients that will help you reset your gut and get rid of unwanted cravings. 💕 Follow @yourfriendalanna for more asian & diet recipes like this! Ingredients * 3 garlic cloves, minced * 1 cup fresh wood ear mushrooms * 5 shiitake mushrooms, cut into bite sized pieces * 3 cups napa cabbage, cut into bite sized pieces * 2 sticks tofu skin, cut into bite sized pieces * 1 bundle glass noodles * 1 tsp sesame oil * 2 tbsp soy sauce * 1 cup water or vegetable stock Instructions 1. Oil up your wok on medium high, then add garlic, mushrooms, and wood ear. Stir fry until garlic is fragrant. 2. Add napa cabbage and tofu skin. Stir fry for 2 minutes, 3. Add sesame oil, soy sauce, stock, and glass noodles. Cook for 3 minutes, and enjoy! | Alanna’s Kitchen | Food Content Creator

12K views · 1.5K reactions | Kabocha soboro ni (simmered kabocha with ground meat) I started making this after hearing that my kids liked eating kabocha this way at Japanese school and of course they won’t eat it when I make it at home 🤪 More detailed recipe is on my blog but here’s some general instructions: First, saute about 1/4 lb ground pork or chicken with grated ginger. Add about 1 and 1/4 cup water plus a tbsp of shirodashi or a teaspoon powdered instant dashi. Add 1.5 tbsp each sugar, soy sauce, and mirin. Add precut frozen kabocha (the frozen pack saves soooo much time!) so that all pieces are submerged in the broth. Simmer for 5 minutes (increase to 10 mins if not using the frozen kabocha), add a cornstarch slurry, and serve. Happy winter solstice! I’m ready for sunlight again ❄️☀️ #kabocha #wintersolsticefood #japaneserecipe #asianfoodblogger #winterrecipes #healthysoup #vegetablerecipes #japanesefoodie | Kristen Morita

176K views · 2.4K reactions | Happy Thanksgiving! I hope you all have a fantastic time spent with family and friends! Today, we’re making my favorite Vietnamese dish - Thit Kho Tieu/Braised Black Pepper Pork Belly! Recipe and measurements are on my blog: https://feedthepudge.com/braised-black-pepper-pork-belly-thit-kho-tieu/ #vietnamesefood #vietnameserecipes #thitkho #thitkhotieu #porkbelly | feedthepudge