Asian Dishes: Central Asia West Asia South Asia East Asia Southeastern Asia

ASIAN
DISHES
CENTRAL ASIA
WEST ASIA
SOUTH ASIA
EAST ASIA
SOUTHEASTERN ASIA
KAYLA INEZ
LUCASAN
NASI LEMAK
Nasi lemak is a dish

originating in Malay
cuisine that consists of
fragrant rice cooked in
coconut milk and
pandan leaf. It is
commonly found in
Malaysia, where it is
considered the national
dish.
INGREDIENTS
-Dried Anchovies -Chili Peppers
-Shallots Boiled Eggs
-Onion -Tamarind Paste
-Cucumber -Shrimp Paste
-Peanuts -Cooked Rice
-Ginger -Coconut Milk
-Garlic -Pandan Leaf
PROCEDURE
1. Prepare paste includes anchovy-garlic paste: Bring water to a boil. Add the dried chilis and
remove from the heat. Soak for 30 minutes. Drain, then transfer to a blender with jalpeno and
purée until smooth. Set aside.
2. Dissolve the tamarind cube in ½ cup hot water.. Set aside.
3. Put the shallots and garlic in a food processor and purée until smooth, then add the
anchovies and blend to a paste. Set the paste aside.
4. Preheat the oil in a skillet over medium-high. Add the anchovy paste and cook for 5 minutes,
then turn down to medium-low. Add the blended chilis and cook, stirring, for another 10
minutes. Add the reserved tamarind and the sugar. Cook, stirring, over medium-low, until
thick, about 10 minutes. You may add some more oil and sugar if it’s too dry or not sweet
enough.
PROCEDURE
5. Prepare the anchovies and peanuts: In a small skillet, heat half of the canola oil. Add
the anchovies and cook until toasted, 3 to 4 minutes. Using a slotted spoon, transfer to a
paper towel-lined plate and wipe the skillet clean. Add the remaining oil and the peanuts
to the skillet and cook until toasted, about 2 minutes. Using a slotted spoon, transfer to a
paper towel-lined plate to cool slightly, then transfer to a large bowl with the anchovies
and toss to combine.
6. Combine ikan bilis sambal with the anchovies/dilis and peanuts.
7. Prepare the coconut rice: Wash the rice 2 to 3 times, or until the water runs clear. Tie
the pandan leaves in a knot and add it to the rice along with salt and water. Cook in a
rice cooker, then remove the pandan leaf and stir in the coconut milk, fluffing the rice.
Keep warm.
8. Bring a medium saucepan of water to a boil. Gently add the eggs and cook for 10
minutes. Drain and transfer to an ice bath until cool enough to handle, then peel.
9. How to serve: The peanut mixture into small bowl. Then the rice and pack it on top.
Invert into a larger bowl so that the anchovy-peanut mixture is on top. Top each with 8
slices of cucumber and 1 egg, halved.

ONIGIRAZU
Onigirazu is a rice ball

(onigiri or omusubi in
Japanese) that is NOT
squeezed tightly into the
traditional shape, like
round or triangle. You can
put more fillings inside, as
the “rice ball” shape is
square and you can
spread the ingredients
just like how you lay
them out for a sandwich.
INGREDIENTS
PROCEDURE
-Japanese/jasmine rice 1. Place Rice on Dried Nori Seaweed
-Vinegar (MIZKAN VINEGAR) - Make sure your workspace is prepped to make onigirazu by
-Fish roe (tobikko) laying a large piece of plastic wrap over a clean dry cutting
-Avocado board or another hard flat surface.
-Japanese mayo - Lay a large sheet (approximately 7 inches by 8 inches) of dried
-Kani (crab sticks) seaweed (nori) squarely on the plastic wrap.
-Furikake seasoning - Spread about 1/2 cup steamed rice in the center of the dried
-Japanese nori sheet seaweed in a diamond shape, with the tip of the diamond at the
-Cling wrap
top of the sheet of seaweed. Make sure your rice paddle is
moistened with water to help prevent rice from sticking.
- Optional: sprinkle dried roasted sesame seeds over the
steamed rice for additional flavor.
2. Add Fillings and Cover with Additional Rice
- Lay fillings over the layer of rice. Use any filling for your onigirazu
that you would choose for making a sandwich. For example, ham and
cheese, tuna, chicken salad, or egg salad. *Lay additional cooked rice,
about 1/2 cup, on top of the fillings. Maintain the diamond shape of
the bottom layer of rice.
SAMOSA
A samosa is a South Asian fried or baked pastry with a

savory filling like spiced potatoes, onions, peas, beef and
other meats, or lentils. It may take different forms, including
triangular, cone, or half-moon shapes, depending on the
region.
INGREDIENTS PROCEDURE
1. Boil the potatoes for 10 minutes or until they are completely

- Potatoes
cooke through. Drained and let cool. Peel off the potato skin
- Oil
and break and mash the potatoes using the back of a spoon.
- Onion
2. Heat up a skillet and add the oil. Saute the onion until
- Green peas
aromatic before adding the potatoes and green peas, curry
- Curry powder
powder, chili powder, sugar and salt. Cook for a few minutes.
- Chili powder
Remove from skillet and let cool.
- Sugar
3. Scoop 1 heaping teaspoon of the filling and place at the top
- Salt
center part of a piece of wrapper. Brush the outer edges of the
- Egg white
wrapper with the egg white, fold and form the Samosa into a
- Spring roll
triangle. Pinch the edges and all corners to make sure they are
wrappers
sealed tight and there is no leakage. Repeat the same until the
- Oil filling is used up.
4. Deep fry the samosa at 350°F until golden brown.
Remove from the oil using a strainer or slotted spoon, and
transfer to a plate lined with paper towels. Serve warm.

BIBIMBAP
Bibimbap, sometimes romanized as bi bim bap or bi bim

bop, is a Korean rice dish. The term "bibim" means mixing
rice, while the "bap" noun refers to rice. Bibimbap is served
as a bowl of warm white rice topped with namul or kimchi
and gochujang, soy sauce, or doenjang.l
1. Wash all vegetable ingredients
- BEEF
2. Prepare/ Mise en place Cut Cabbage and Seaweed
- SOY SAUCE
into strips ( NO COOK INGREDIENTS)
- SESAME OIL
3. Prepare carrots, Zuchini and Mushroom. Stir Fry
- BROWN SUGAR
on the same wok with less amount of oil, cook
- GARLIC
the vegetable, be careful not to burn the vegetable.
- BEAN SPROUTS
Half cook for each.
- SHITAKE MUSHROOMS
4. Blanch the bean sprouts.
- SPINACH
5. Meanwhile cook/steam the rice
- CARROTS (MEDUIM SIZE)
6. While cooking the rice marinate beef with a
- VEGETABLE OIL
teaspoon of soy sauce, half teaspoon of sugar, a half
- RICE
cloves of minced galic and stir Fry. Set Aside
- NORI (SEAWEEDS) 7. Prepare the sauce by gradually combining ( taste
- GOCHUJANG it for adjustment ) gochun sauce , sesame oil,
- SESAME OIL soy sauce, garlic ,sugar and vinegar.
- SUGAR 8. Lastly when ready to servve cook the egg for
- WATER topping on your rice.
- VINEGAR
- EGG
- SESAME SEEDS
CHICKEN SATAY
WITH PEANUT
SAUCE
It is juicy, tangy chicken with a creamy dipping sauce
exploding with multi-dimensional peanut flavor. There are
many variations of chicken satay recipes, which in essence,
means chicken marinated in spices, skewered and grilled,
but to me, it is all about the Peanut Sauce.
- Chicken thigh
1. Cut the chicken meat into small cubes. Set aside.
- Bamboo skewers
- Cucumber 2. Blend all the Marinade ingredients in a food processor
- Onion or blender. Add a little water if needed.
- Oil
3. For the chicken satay dipping sauce. Combine everything
MARINADE:
- Oil in a saucepan over medium low heat stirring every now and
- Lemon grass stalk
then, for 5 minutes. Adjust consistency with water- it should
- Garlic cloves
- Shallots be pourable but thickish sauce. Cover with lid and Keep
- Tumeric powder warm.
- Coriander powder
- Chili powder 4. Combie the chicken and marinade together,stir to mix well.
- Salt Marinate the chicken for 6 hours in the fridge, or best
- Sugar
overnight. When ready, thread 3-4 pieces of the chicken
SATAY PEANUT SAUCE:
- Coconut milk meat onto the bamboo skewers.
- Red curry paste 5. Grill the chicken satay skewers for 2-3 minutes on each side
- Natural peanut butter
- White sugar until the meat is fully cooked and the surface is nicely
- Dark soy sauce charred
- Salt
on both sides. Baste and brush with some oil while grilling.
- Cider vinegar
- Water Serve hot with the fresh cucumber and pieces of onions
together with peanut sauce.

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ASIAN

Nasi lemak is a dish

and toss to combine.

6. Combine ikan bilis sambal with the anchovies/dilis and peanuts.

slices of cucumber and 1 egg, halved.

Onigirazu is a rice ball

A samosa is a South Asian fried or baked pastry with a

1. Boil the potatoes for 10 minutes or until they are completely

4. Deep fry the samosa at 350°F until golden brown.

Remove from the oil using a strainer or slotted spoon, and

transfer to a plate lined with paper towels. Serve warm.

Bibimbap, sometimes romanized as bi bim bap or bi bim

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