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Showing posts with label Asian Food. Show all posts
Showing posts with label Asian Food. Show all posts


KITCHEN GARAGE This refreshing Thai lemongrass soup is made with a light gingery broth, pan-fried tofu, cherry tomatoes and fresh cilantro.

This Thai lemongrass soup is refreshing and healthy, but what’s great is that it’s also hot and comforting, and if you choose, spicy as well. I will probably make this again in the summer just to test out my theory. Okay, I’ll probably make this again next week.

It was really enjoyable, even on a rainy December evening, and it only took 20 minutes to throw together. So, I kinda have to make it again, you know, when I’m over Christmas cookies and all. I love it when my New Year’s resolutions pretty much take care of themselves like that.


  • 2 lemongrass stalks
  • 1 tbsp. vegetable oil, divided
  • 2 garlic cloves, minced
  • 1 tsp. fresh grated ginger
  • 4 cups vegetable broth
  • 1 tsp. Asian chili paste (or to taste)
  • 2 cups stemmed and sliced shiitake mushrooms
  • 1 cup cherry tomatoes, halved
  • 1/2 lb extra firm tofu, drained and pressed for at least 15 minutes
  • 1/4 cup chopped fresh cilantro
  • 1 tbsp. lime juice
  • soy sauce or tamari to taste*


  1. Bruise lemongrass stalks by pressing on them with a large knife, until they flatten a bit. Cut each into 4 sections. Set aside.
  2. Heat 2 teaspoons of oil in medium saucepan over medium heat. Add garlic and ginger. Sauté for 1 minute.
  3. Add broth, lemongrass, chili paste, shiitakes and cherry tomatoes. Bring to a low simmer and allow to cook about 12-15 minutes, until mushrooms are tender.
  4. While broth simmers, cut tofu into 1 inch cubes. Coat medium skillet with remaining 1 teaspoon of oil and place over medium-high heat.
  5. Arrange tofu cubes in a single layer. Cook about 5 minutes until lightly browned on bottoms, turn and cook another 5 minutes.
  6. Add tofu to broth mixture, along with cilantro and lime juice. Season with soy sauce to taste. Remove lemongrass and discard. Ladle into bowls and serve.
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Singapore Noodles


  • 3.5 tsp medium curry powder
  • 3 tbsp rice wine vinegar
  • 3 tbsp soy sauce
  • 1 tbsp turmeric
  • 3 tbsp water
  • cloves garlic
  • 1 inch piece ginger, peeled
  • 1/2 medium heat red chili
  • 1 tbsp sesame oil
  • spring onions
  • red bell pepper
  • 1/2 head broccoli
  • 2 handfuls green beans
  • 3 tbsp chopped fresh coriander
  • 300g rice vermicelli noodles
  • 1/2 block firm tofu


  1. Soak the noodles in a bowl of boiling water for 5-10 minutes, until soft.
  2. Chop the tofu into cubes and pan fry until browned, then tip onto a plate until ready to use.
  3. Meanwhile, combine the curry powder, rice vinegar, soy sauce, turmeric & water.
  4. Then finely chop the garlic, grate the ginger and prep the veg.
  5. Heat a tbsp of sesame oil in the pan and add the ginger, chili, garlic and spring onion, fry for a minute or so, then add the veg with half the sauce and fry for a couple of minutes. Next, add the rice, tofu & the rest of the sauce and toss together, cook for a couple of minutes until warmed through. Serve up with some fresh coriander and enjoy!

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Vietnamese Summer Roll Salad

CookingAddic A salad inspired by the ingredients of Vietnamese summer rolls with shrimp and rice noodles along with plenty of vegetable and herbs in a peanut or nuoc cham dressing.

Vietnamese Summer Roll Salad

Vietnamese style spicy peanut and hoisin sauce. As you can see these summer rolls are practically already just salads wrapped up in rice paper so it is pretty easy to transform the rolls into a salad and to change the dipping sauce into a dressing and I did just that for this salad! 


  1. 8 ounces vermicelli rice noodles, cooked as directed on package
  2. 1 tablespoon oil
  3. 2 shallots, thinly sliced
  4. 8 ounces shrimp, shelled and deviened
  5. 2 cups lettuce, torn
  6. 1 cup cucumber, sliced
  7. 1 cup carrot, julienned
  8. 1 cup bean sprouts
  9. 1/2 red bell pepper, thinly sliced
  10. 2 green onions, sliced
  11. 1/4 cup basil, torn
  12. 1/4 cup cilantro, torn
  13. 1/4 cup mint, torn
  14. 1/4 cup peanuts, toasted and coarsely chopped
  15. 2 birds eye chilies, sliced
  16. 1/4 cup peanut dressing or nuoc cham

Vietnamese Summer Roll Salad


  1. Heat the oil in a pan over medium-high heat, add the shallot and cook until lightly golden brown, about 3-5 minutes, and set aside.
  2. Add the shrimp and cook until pink, about 1-2 minutes per side, and set aside.
  3. Assemble the salad, toss in dressing and enjoy.

Thai Style Black Quinoa Salad

A colourful Thai style black quinoa salad with the perfect blend of salty, sweet, spicy and tart.

Thai Style Black Quinoa Salad

CookingAddic Normally when I go to pick up quinoa they only have the white and red varieties but I recently came across black quinoa which I immediately picked up and I have been just itching to use it ever since. After thinking about it for a while I decided that the black quinoa would go well in a bright Thai inspired salad where it would nicely offset all of the colours. Sweet and juicy yellow mangoes seemed like a great place to start with the colours in the salad quickly followed by some red bell peppers and then some green onions, fresh mint and cilantro.

One of the things that I like about Asian and Thai cuisines is that they often balance the sweet, salty, tart and spicy aspects of a dish with wonderful results so I tried to do that here making the dressing with salty fish sauce, sweet sugar, tart lime juice and spicy sriracha along whit a birds eye chili for heat. I finished the salad off with some chopped peanuts and some toasted coconut flakes. 

Thai Style Black Quinoa Salad

  • 1 cup black quinoa, rinsed well
  • 2 cups water
  • 1 red pepper, diced
  • 1 mango, stoned, scooped and diced
  • 3 green onions, sliced
  • 1/4 cup cilantro, chopped
  • 1/4 cup mint, chopped
  • 1 birds eye chili, chopped
  • 2 tablespoons fish sauce or soy sauce for vegetarian
  • 2 teaspoons palm or brown sugar
  • 1 teaspoon sriracha or to taste
  • 1 lime, juice and zest
  • 1/4 cup peanuts, coarsely chopped
  • 1 tablespoon coconut flakes, toasted

  1. Bring the quinoa and water to a boil, reduce the heat to medium-low and simmer, covered, until the quinoa is tender and the water is absorbed, about 15 minutes.
  2. Remove from heat and let sit, covered, for 5 minutes.
  3. Mix the quinoa, red pepper, yellow mango, green onions, cilantro, mint and chili in a large bowl.
  4. Mix the fish sauce, sugar, sriracha, lime juice and zest in a small bowl.
  5. Toss the salad in the dressing and serve topped with the peanuts and coconut flakes.

Asian Chicken Salad with Ginger Sesame Dressing

CookingAddic Asian chicken salad with homemade ginger sesame dressing is a great, easy-to-throw-together salad for one of those days when you have too much spinach, some leftover chicken, and too many other odd veggies at your disposal. 

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Asian Chicken Salad with Ginger Sesame Dressing

Combining all these ingredients together with a flavorful, sweet and sour Asian dressing turns this salad into a restaurant-quality addictive meal! It’s healthy, lean, and easy, and it takes only 30 minutes to prepare, at most. Highly recommended!
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I love the concept of a chicken salad because it is great for putting any leftover chicken to good use, or utilizing that bland tasting, over-cooked, over-boiled chicken that you don’t want to eat. Any chicken will do here: boiled, fried, shredded, rotisserie chicken, etc.

All vegetables are finely chopped to ensure that you’re getting a little bit of everything with each bite. The ginger sesame dressing is out of this world and is very easy to make from scratch if you have basic Asian ingredients in your pantry. When made from scratch, it’s better than anything bottled up!

I also love how bright and colorful the salad looks, especially after you apply the dressing!

    Salad dressing:
  • 1/4 cup rice wine vinegar
  • 1 teaspoon chopped fresh ginger or 1/2 teaspoon powder ginger
  • 1 to 2 tablespoons soy sauce
  • 1 tablespoon honey
  • 3 tablespoons toasted sesame oil
  • 3 tablespoons vegetable oil
  • 2 tablespoons sesame seeds, toasted
  • Salad:
  • 6 cups baby spinach leaves, washed, and dried
  • 1 large carrot, shredded
  • 1 red bell pepper, thinly sliced
  • 1/4 of a whole red onion, thinly sliced
  • 1 tablespoon sesame seeds toasted
  • 2 cups shredded rotisserie chicken or grilled chicken, sliced
  1. Combine all salad dressing ingredients, except for sesame seeds, and using only 1 tablespoon of soy sauce. Whisk until emulsified. Taste your dressing and add another 1 tablespoon of soy sauce, if desired, to make it saltier. Add 2 tablespoons sesame seeds to the dressing and mix them in.
  2. Combine all salad ingredients in a large bowl, except for 1 tablespoon of sesame seeds and chicken. Add the salad dressing to the salad and toss - do not add all salad dressing at once: you might not need all of it. Add just enough salad dressing to coat the salad ingredients.
  3. Serve the salad in the individual serving bowls and top with the remaining 1 tablespoon of sesame seeds and sliced chicken.


This Thai Veggie Quinoa Bowl recipe is a perfect summer one pot meal. Full of crunchy flavors and a sharp and tangy Asian inspired dressing. Healthy and delicious. Vegan and Gluten-Free too.

 Thai Veggie Quinoa Bowl Recipe {Gluten-Free, Vegan}

CookingAddic This one bowl recipe is packed with protein and healthy veggies with a sharp and tangy dressing. Minimal clean up, full of flavors and good for you. And ready in 30 minutes.

 So what are you waiting for? Time to hop into the kitchen to make these Thai veggie quinoa bowls!

  • 1/2 cup broccoli, finely diced
  • 1/2 cup quinoa, cooked according to package directions
  • 1/2 small red onion, diced
  • 1/4 cup grated carrots
  • handful cilantro, chopped
  • 1/4 cup chopped green onions
  • 2 tablespoons peanuts, chopped
  • For the Dressing:
  • 1 lime, zest and juice (start with juice from half a lime, and add more if needed)
  • 1 teaspoon sesame seeds
  • 1 tablespoon gluten free tamari
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 2 cloves garlic, minced
  • 1 inch piece of ginger, minced
  1. In a large bowl toss cooked quinoa, broccoli, red onion, carots, cilantro, green onions and peanuts together. Mix until combined.
  2. In a small bowl combine dressing ingredients.
  3. Pour dressing over quinoa and mix until combined.


  1. Balsamic Roasted Tomato Caprese Sandwich
  2. "Chicken Mushroom Pot Pie"
  3. Sriracha Teriyaki Chicken Meatballs

 Thai Veggie Quinoa Bowl Recipe {Gluten-Free, Vegan}

Okonomiyaki (Hiroshima Style)

Okonomiyaki (Hiroshima Style)
Okonomiyaki (Hiroshima Style)
CookingAddic Okonomiyaki is Japanese comfort food also known as the Japanese pancake or the Japanese pizza where the base is made with vegetables and it is commonly topped with a sweet Worcestershire like sauce along with mayonnaise. This is the Hiroshima version of the okonomiyaki is made in a layered fashion.

The Hiroshima style okonomiyaki starts out with a layer of the batter being poured onto the pan that is topped with a pile of shredded cabbage and bean sprouts and then some shrimp and bacon. The pancake is cooked until the batter in golden brown and then it is flipped and cooked until the bacon is nice and crispy. At this point some noodles are fried in a separate area and then topped with the rest of the okonomiyaki. Finally an egg is fried and the whole okonomiyaki is placed on top of it with the noodle side down. The okonomiyaki is then served with the egg side up and topped as you like. 


  • 1/2 cup all purpose flour
  • 1/3 cup dashi or water
  • 1 teaspoon oil
  • 1 cup cabbage finely sliced
  • 1 cup bean sprouts (optional)
  • 1 cup shrimp, peeled, deviened and coarsely chopped (optional)
  • 2 slices bacon, cut in half lengthwise
  • 1 cup cooked yakisoba noodles
  • 2 eggs


  1. Mix the flour and dashi until smooth.
  2. Heat the oil in a pan over medium-low heat.
  3. Pour 1/4 cup of the batter into the pan in the shape of a circle about 6 inches across and let it cook for a minute.
  4. Place half of the cabbage on top followed by half of the sprouts, shrimp and bacon and finally drizzle some more of the batter on top to hold everything together.
  5. Cook until the bottom is golden brown, about 6-10 minutes, flip and cook until the bacon is crisp, about 6-10 minutes.
  6. Meanwhile heat half of the noodles in another pan and form them int a circle about the same size as the okonomiyaki.
  7. Transfer the okonomiyaki on top of the noodles and press down firmly.
  8. Fry an egg in the other pan, breaking the yolk and when it is just about set, transfer the okonomiyaki on top and press down firmly.
  9. Repeat for a second okonomiyaki.
  10. Serve the okonomiyaki egg side up topped with okonomiyaki sauce, mayonnaise, katsuobushi (bonito shavings), green onions and aonori (dried seaweed powder).

Okonomiyaki (Hiroshima Style)

Read:>>>Taco Casserole

(**) Dashi is a Japanese broth or stock that is used in many Japanese dishes from soups to rice bowls to okonomiyaki and even in omelettes.



  • 4 cups water
  • 1 (4 inch) piece kombu (dried kelp), wiped with a damp cloth
  • 1 handful of katsuobushi (bonito flakes or dried, fermented and smoked skipjack tuna)
  1. Heat the water and kombu until just before it boils, add the katsuobushi, remove from heat and let sit for 5 minutes before straining the solids from the dashi.

Tom Yum Goong (Thai Hot and Sour Shrimp Soup)

A light, and tasty Thai style hot and sour soup with plump and juicy shrimp!

Tom Yum Goong (Thai Hot and Sour Shrimp Soup)

CookingAddic The heat in the soup comes from chilies and/or chili sauce/paste and the sour comes from fresh lime juice and in typical Thai fashion these are balanced and contrasted by saltiness from fish sauce and sweetness from palm sugar. The soup is further flavoured with shallots, lemongrass, lime leaves and galangal (or ginger) which when combined with the fresh cilantro and green onion garnish makes this soup super fresh and bright! You can of course change things up by adding extras like mushrooms, vegetables, noodles, coconut milk, etc. as desired! This bright thai hot and sour shrimp soup is perfect for chilly grey days!


  • 2 cups chicken broth or shrimp broth
  • 2 cups water
  • 2 shallots, sliced thinly
  • 2 stalks lemongrass, sliced thinly
  • 4 kaffir lime leaves, sliced thinly
  • 2 birds eye chilis, thinly sliced
  • 1 inch piece galangal or ginger, sliced thinly
  • 4 ounces shiitake mushrooms (optional)
  • 1 pound shrimp, peeled and deviened
  • 2 tablespoons lime juice
  • 1 tablespoon fish sauce
  • 1 teaspoon palm or brown sugar
  • cilantro to taste
  • sliced green onions to taste
  • chili sauce/paste to taste

  1. Bring the broth, water, shallots, lemongrass, lime leaves, chilis, galangal and shiitake mushrooms to a boil, reduce the heat to reduce to a simmer before adding the shrimp and simmering until cooked, about 3 minutes.
  2. Season the broth with the lime juice, fish sauce and sugar, taste testing for a balance of sour, salty, sweet and spicy.
  3. Serve garnished with cilantro, green onions and chili sauce as desired!

Tom Yum Goong (Thai Hot and Sour Shrimp Soup)

Tom Yum Goong Soup