Category: East Asian Cuisine

While many of the ingredients used in cooking are the same or similar throughout, the method and style of preparation varies widely. The Japanese favour simple and delicate dishes, whereas Koreans prefer the fiery punch of chillies. The Vietnamese keep their cooking clean and light, while in Malaysia, rich and full-flavoured curries rule the day.
Yaki Udon

Yaki Udon

Yaki udon is relatively simple to make, and popular as a staple of Japan’s izakaya, or pubs, eaten frequently as a late night snack

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Japanese Sesame Slaw

Japanese-style Sesame Slaw

Made with green and red cabbage, this tangy, crunchy, and colourful coleslaw is much lighter than a classic coleslaw and is rounded off with a refreshing Japanese dressing.

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Kakitamajiru Suimono

Kakitamajiru Suimono – Japanese Clear Soup with Eggs

Sumashijiru is a Japanese clear soup also called Suimono. Sumashijiru can be served for any occasion from everyday to more formal course meals.

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Saeujeon - Shrimp Pancakes

Saeujeon – Shrimp Pancakes

Shrimps and prawns feature regularly in Korean cuisine and these easy pancakes are just one of the many ways they are cooked.

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Bun Cha with Vietnamese-Style Fish Cakes

Traditionally comprising vermicelli rice noodles, chargrilled pork patties, an assortment of fresh herbs and vegetables such as mint, coriander, basil, and a sweet, salty, sour and spicy dressing, this Vietnamese favourite from Hanoi is a classic example of this cuisine’s distinct herbaceous, fragrant flavours.

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Okonomiyaki Sauce

Okonomiyaki Sauce

Okonomiyaki sauce is an umami-packed Japanese sauce used as a condiment for many dishes. If you can’t find it at your supermarket you can make your own – it’s straightforward to make and uses very few ingredients.

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Hot and Numbing Eggplant and Tofu with Black Vinegar

Hot and numbing refers to a style of dishes featuring the spicy, aromatic and tongue-tingling Sichuan pepper. This recipe has the heat toned down and balanced out with malty black vinegar, sugar and ginger, and uses dried shiitake to produce a deliciously earthy sauce.

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Taiwanese cuisine

Taiwanese cuisine has several variations. In addition to the following representative dishes from the people of Hoklo ethnicity, there are also Aboriginal, Hakka, and local derivatives of Chinese cuisines such as beef noodle soup.

Taiwanese cuisine itself is often associated with influences from mid to southern provinces of China, most notably from the province of …

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Uyghur polu

Xinjiang Cuisine

Xinjiang cuisine reflects the cooking styles of many ethnic groups of the Xinjiang region, and refers particularly to Uyghur cuisine. Signature ingredients include roasted mutton, kebabs, roasted fish, and rice. Because of the Muslim population, the food is predominantly halal.

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Dak-kkochi - Korean Chicken Skewers

Dak-kkochi – Korean Chicken Skewers

Dak-kkochi (닭꼬치, chicken skewer) is a type of Korean chicken kebab, usually served on a stick. The meat is first cooked and cut into narrow slices. Then, it is basted with a spicy BBQ-flavoured sauce.

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Hokkien Fried Rice

Hokkien Fried Rice

Hokkien fried rice (Chinese: 福建炒飯; also known as Fujian fried rice) is a popular Chinese-style wok fried rice dish in many Chinese restaurants. It has a thick sauce poured and mixed over fried rice with egg.

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Shrimp Cracker

Prawn Crackers

Prawn crackers, also known as prawn chips and shrimp puffs are deep fried crackers made from tapioca flour and prawns that serve as flavouring.

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Rou Jia Mo

Rou Jia Mo – Shaanxi Province Meat Burger

The rou jia mo originated in the Shaanxi Province of China, and is now eaten all over the country. It’s typically prepared and eaten on the street. The dough for the bun, or mo, consists of a simple mixture of wheat flour, water and maybe yeast. Of course recipes may vary, but this basic equation makes for a chewy and subtle pillow for the delicious filling.

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Hokkaido Milk Bread

Hokkaido Milk Bread

These rolls are incredibly soft and airy using a simple technique involving a roux “starter,” known as tangzhong. The tangzhong is mixed into the final dough, producing wonderfully tender bread roll.

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Cantonese Crabmeat and Sweetcorn Soup

This Cantonese dish is widely known and served at virtually all Chinese restaurants worldwide.

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