A Cookbook of Asian Cuisine: 30 Recipes Celebrating Culinary Culture

Asian cuisine reflects the diverse cultures, traditions, and flavors that span the continent. Home to over 4.8 billion people across some 48 countries, Asia’s culinary landscape is as varied and deep as its history, with each nation offering dishes that showcase regional ingredients, techniques, and tastes. 

In this cookbook, I’m sharing a curated collection of 30 dishes from 30 different Asian cuisines. These include savory starters, indulgent desserts, and hearty main courses, all highlighting the fresh vegetables, lean proteins, and aromatic spices central to Asian cooking.

Whether you’re craving the crispy pakoras of Pakistan, the comforting pho of Vietnam, or the gooey, rich, flaky baklava of Turkey (yes, I have a sweet tooth), join me on this flavorful journey and discover how cooking can connect you to the rich traditions and histories of Asia! 

Section 1: Starters and Sides

#1: Kimchi (Pickled Cabbage) (North Korea)

Ingredients:

• 8.8 lbs. napa cabbage, outer leaves removed

• 16 cups water

• 1.5 cups Korean coarse sea salt or natural rock salt 

• ½ cup medium-grained cooking salt

For the seasoning/paste:

• 2 tbsp. glutinous rice flour 

• 1.5 cups water

• 1.5 cups gochugaru (Korean chili flakes)

• 19 oz. Korean radish or daikon radish, julienned

• 1 tbsp. fine sea salt

• 3.5 tbsp. Korean fish sauce

• 2 tbsp. salted fermented shrimp, minced

• 3.25 oz. Korean chives, cut into 2-inch lengths

• 5 oz. carrots, julienned 

• ¼ cup garlic, minced

• ½ tbsp ginger, minced

• 2 tbsp. raw sugar

• 2.6 oz. onion, blended or finely grated

Servings: 7

Prep time: 2 hour 30 minutes                          Brining time: 6 hours      

Total time: 8 hour 30 minutes

Recipe:

• Cut the napa cabbage into quarters, keeping the base intact to hold the leaves together. Rinse under cold water.

• In a large mixing bowl, dissolve the coarse sea salt in 16 cups of water.

• Dip each cabbage quarter in this saltwater, then place on a tray for further salting. Reserve the saltwater for later. 

• Carefully sprinkle the medium-grained cooking salt over the thicker parts at the base of each cabbage leaf. Gently work the salt into the layers. 

• Place the salted cabbage into a large food-safe plastic bag or a deep bucket, positioning the bases upward. Pour the previously used saltwater over the cabbages. Seal the bag or place a heavy object over the cabbages in the bucket to keep them submerged.

• Allow the cabbages to brine for 6 hours, turning them upside down every 2 hours to ensure even salting.

• After brining, rinse the cabbages under running water to remove excess salt, especially around the thicker parts. Let them drain in a colander for about an hour.

• While the cabbage drains, prepare the glutinous rice paste by boiling 1.5 cups of water with glutinous rice flour in a saucepan over medium heat until the mixture thickens (about 5-8 minutes). Let this paste cool to room temperature, then stir in the gochugaru.

• In a large bowl, mix the radish, fine sea salt, fish sauce, and fermented shrimp. After 10 minutes, add the chives, carrots, garlic, ginger, sugar, onion, and the prepared chili paste. Mix thoroughly to create the kimchi seasoning.

• To assemble, lay each cabbage quarter on a tray and apply the kimchi seasoning to one side of each leaf, ensuring good coverage. A couple of small fistfuls per quarter should be enough.

• Pack the seasoned cabbage into a kimchi container or an airtight storage container. Seal and leave at room temperature for 24 hours to begin fermentation.

• Refrigerate the kimchi after 24 hours. It is ready to eat once cooled, but for optimal flavor, let it ferment for an additional 3-4 days.

Nutritional info: 

Notes:

• Kimchi can be stored in the fridge for several months, up to a year depending on storage conditions.

Source: https://mykoreankitchen.com/kimchi-recipe/

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#2: Kukhura ko Momo (Chicken Momo) (Nepal)

Ingredients: 

For the momo wrappers:

• 2 cups plain flour

• 1 cup water

• 1 tbsp. vegetable oil

For the momo filling:

• 1 lbs. chicken mince

• 1 tbsp. garlic paste

• 1 tbsp. ginger paste

• 2 white onions, finely chopped or grated

• 10 sprigs fresh coriander, chopped

• 1 tsp. salt

• 1 tsp. brown sugar

• 2 tbsp. unsalted butter or ghee, melted

• 2 tbsp. cornflour

• ½ cup cabbage, finely chopped or grated

• ½ cup water

• 1 tbsp. soy sauce

For the spice mix:

• 1 tsp. coriander powder (or 2 tsp. whole coriander seeds, toasted and ground)

• 1 tsp. cumin powder (or 2 tsp. whole cumin seeds, toasted and ground)

• 1 tsp. black pepper powder (or 2 tsp. whole black peppercorns, toasted and ground)

• ¼ tsp. cinnamon powder

• 4 cloves, toasted and ground

Servings: 5

Prep time:  45 minutes                          Cook time: 15 minutes                          Total time: 1 hour

Recipe: 

• In a large mixing bowl, combine the flour and oil. Gradually add warm water, mixing until a firm dough forms. Adjust the water as needed to avoid stickiness.

• Knead the dough for several minutes until soft and pliable.

• Cover with a damp cloth or plastic wrap and let it rest for 15-20 minutes.

• Meanwhile, in another large bowl, mix the chicken mince with melted butter or ghee.

• Mix in the garlic paste, ginger paste, onions, coriander, salt, brown sugar, cornflour, cabbage, water, and soy sauce. Mix thoroughly, preferably with hands. 

• Prepare the momo wrappers. Dust a flat surface with flour. Knead the dough and divide it into 4 pieces and roll into balls. Choose your method:

• Traditional method: Roll each ball into a sausage shape and then cut into small pieces (about 3 cm each). Roll each small piece into a ball and then flatten and roll out into thin wrappers. Dust with flour and cover to prevent them from drying out.  

• Easy Method: Roll out each ball into a large flat sheet and use a cup or glass to cut out round wrappers. Dust with flour and cover to prevent them from drying out.  

• Place a spoonful of filling in the center of each wrapper. Fold by bringing the edges together, creating pleats, and sealing at the top. Alternatively, fold into a half-moon shape and pinch the edges to seal.

• Lightly oil the steamer basket to prevent sticking. Arrange the momos in the basket without overcrowding.

• Steam for about 15 minutes or until the dumplings are cooked through. Serve hot. 

Nutritional info: 

Notes:

• For a vegetarian alternative, the chicken mince can be replaced with tofu or a mix of vegetables. 

• While steaming is traditional, momos can also be pan-fried for a crispy texture. If you choose to fry them, make sure the momos are well sealed to prevent any leaks. 

Source: https://junifoods.com/chicken-momo-restaurant-style-kukhura-ko-momo 

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#3: Falafel (Chickpea Fritters) (Lebanon)

Ingredients:

• 2 lbs. dried chickpeas

• 1 lb. dried fava beans

• 1 bunch fresh parsley

• 1 bunch fresh cilantro

• 5 heads garlic, peeled

• 2 medium white or yellow onions

• 2.5 tbsp. ground cumin

• 2 tbsp. ground coriander

• 2 tsp. ground black pepper

• 1 tbsp. ground cinnamon

• 1 tsp. chili powder

• 4 tsp. salt

• 1 tsp. baking soda

• 4 tsp. baking powder

• Canola oil (or another neutral oil like vegetable or grapeseed) for frying

Servings: 24 (72 falafel balls)

Prep time: 1 hour, plus 12 hours to soak ingredients                          Cook time: 15 minutes      

Total time: 13 hours 15 minutes

Recipe:

• Place the dried chickpeas and dried fava beans in two separate large bowls. Cover with water and soak overnight, approximately 12 hours. Rinse well and set aside.

• In a food processor, pulse the soaked chickpeas until they break down into a crumbly texture without any large pieces remaining. Transfer to a large mixing bowl.

• Repeat the same process with the fava beans, pulsing until they reach a similar crumbly consistency. Add to the bowl with the chickpeas.

• Wash the parsley and cilantro thoroughly, removing the stems. Process in the food processor until finely chopped but not mushy. Add to the bowl with the chickpeas and fava beans.

• Peel the onions, cut them into quarters, and pulse in the food processor until finely chopped. Add to the mixing bowl.

• Separate and peel the garlic cloves. Pulse them in the food processor until finely minced. Add to the bowl.

• In the large bowl, combine the processed chickpeas, fava beans, herbs, onions, and garlic. Mix well with your hands until evenly combined.

• Measure out all the spices (cumin, coriander, black pepper, cinnamon, chili powder, and salt) and add them to the mixture. Mix thoroughly.

• Add the baking soda and baking powder to the mixture 10 minutes before frying. If you plan to freeze any of the mixture, do so before adding the baking soda and baking powder. Divide the mixture into portions, place in airtight bags, and freeze. Add the baking soda and baking powder after thawing, right before frying. 

• In a large skillet, heat the oil to 350-370°F.

• Using a falafel scoop or a tablespoon, form the mixture into balls (about 2 tablespoons each) and gently drop them into the hot oil.

• Fry the falafel balls in batches, about 4-5 at a time, for 3-4 minutes on each side until they are golden brown.

• Transfer the fried falafel to a plate lined with paper towels to drain excess oil. Serve hot, alongside your favorite small plates, or in pita bread with tahini, hummus, arugula, tomatoes, and cucumbers.

Nutritional info: 

Notes:

• For freezing, portion the mixture into airtight bags and allow it to thaw for at least 4 hours before cooking. Remember not to add the baking soda and baking powder until after thawing and just before frying.

Source: https://www.simplyleb.com/recipe/lebanese-falafel/

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#4: Baba Ganoush (Eggplant Dip) (Palestine)

Ingredients: 

• 1 large eggplant

• ¼ cup tahini

• ¼ cup fresh lemon juice

• 1-2 tbsp. water (optional, if tahini is thick)

• ½ tsp. sea salt

• 1-2 cloves of garlic, pasted or minced

• Parsley, chopped, for garnish

• Olive oil, for garnish

Servings: 3

Prep time: 15 minutes                          Cook time: 45 minutes                          Total time: 1 hour

Recipe: 

• Wash and dry the eggplant. Using a fork, prick the eggplant deeply all over.

• Roast the eggplant on a grill for 30-40 minutes, or suspend directly over the flame of a gas stove for smokier flavor, until it is soft and the skin is charred. 

• Place the eggplant on a platter and let it rest for 10 minutes. Discard any excess liquid. 

• In a small bowl, whisk together the tahini and lemon juice until the mixture becomes creamy and pale. If the mixture is too thick, thin it out with a little water, but it should maintain a relatively thick consistency.

• Carefully slit the eggplant from top to bottom and scoop the soft flesh into a mixing bowl.

• Mash the eggplant flesh gently with a fork or potato masher.

• Gradually add the tahini-lemon sauce to the mashed eggplant, mixing until the desired consistency is achieved. Any extra sauce can be stored for future use.

• Stir in the minced garlic and sea salt. Mix well.

• Garnish with chopped parsley and olive oil. 

Nutritional info: 

Notes:

Source: https://bintrhodaskitchen.blogspot.com/2013/08/just-as-good-as-hummus-palestinian.html 

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#5: Ensalada Rusa or Olivier Salad (Russian Salad) (Russia) 

Ingredients:

• 3 medium yellow potatoes, boiled and chopped

• 3 medium carrots, boiled and chopped

• 6 eggs, boiled and chopped

• 3 medium pickles in brine, peeled and chopped

• ½ large sweet onion (or 1 small), chopped

• 1 15 oz. can peas, rinsed

• 1 cup mayonnaise

• 1 tbsp. Dijon mustard (or preferred type)

• Salt and pepper to taste

Servings: 4

Prep Time: 15 minutes                          Cook Time: 35 minutes (incl. cooling off)

Total Time: 50 minutes

Recipe:

• Place the eggs in a pot of cold water. Bring the water to a boil and continue to boil for 10 minutes. Remove the eggs and allow them to cool completely before peeling.

• In a separate pot, place the whole, unpeeled potatoes and carrots. Add a teaspoon of salt to the water and bring to a boil. Cook until the vegetables are fork-tender, about 20-25 minutes. Let them cool fully before peeling.

• Chop the pickles (peeling them is optional) and onions. 

• Rinse and strain the canned peas. 

• Peel and cube the boiled eggs, potatoes, and carrots.

• In a large bowl, combine the chopped eggs, potatoes, carrots, pickles, onions, and peas.

• In a small bowl, mix together the mayonnaise, mustard, and a pinch of pepper. Add into the salad ingredients until well combined. 

Nutritional info: 

Note: 

• If you can't find pickles in brine (pickled without vinegar) in a grocery store, try looking in a Jewish deli or farmer's market.

• Avoid adding extra salt to the mayonnaise mixture. Both mayonnaise and Dijon mustard contain significant amounts of salt. Make the salad first, taste, and then add salt if needed.

• The recipe can be made gluten free, depending on the brand of Dijon mustard. 

Source: https://eatingeuropean.com/russian-salad-olivier-salad/

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#6: Badrijani Nigvzit (Eggplant Rolls with Walnuts) (Georgia)

Ingredients: 

• 2 medium eggplants (Italian or globe)

• 2 cups walnut halves 

• 4 cloves of garlic

• 1 tbsp. white wine vinegar

• 1 tsp. blue fenugreek

• 1 tsp. ground coriander

• ⅛ tsp. cayenne pepper

• ¼-½ cup water

• Pomegranate seeds, for garnish

Servings: 6

Prep time: 15 minutes                          Cook time: 30 minutes                          Total time: 55 minutes 

Recipe: 

• Trim the tops off the eggplants and slice them lengthwise into ¼ inch thick slices.

• Lay the slices on a baking sheet and sprinkle both sides generously with salt. Let them sit for 30 minutes to draw out moisture.

• While the eggplants are resting, finely grind the walnuts (with a food processor or a mortar and pestle). 

• Transfer the ground walnuts to a mixing bowl. Grate the garlic into the bowl.

• Add the white wine vinegar, blue fenugreek, ground coriander, and cayenne pepper to the walnuts. Stir to combine.

• Mix in ¼ cup of water initially, adding more as needed (up to ½ cup total), until the paste reaches a consistency similar to hummus.

• Pat the eggplant slices dry.

• Heat a few tablespoons of oil in a large skillet over medium heat. Cook the eggplant slices in batches until they are softened and lightly golden, about 3-5 minutes per side.

• Transfer the cooked slices to a paper towel-lined tray to cool.

• Take one eggplant slice at a time and spread about a tablespoon of the walnut paste evenly across each slice. Roll into a tight coil. 

• Garnish with pomegranate seeds before serving.

Nutritional info: 

Notes:

Source: https://nofrillskitchen.com/badrijani-nigvzit-recipe/ 

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#7: Ema Datshi (Peppers and Cheese) (Bhutan)

Ingredients: 

• 1 red bell pepper, thinly sliced

• 1 poblano pepper, thinly sliced

• 2 jalapenos, thinly sliced

• ½ tbsp. garlic, chopped

• 1 sweet onion, sliced

• 2 tbsp. olive oil

• 2 oz. feta cheese, crumbled

• 4 oz. farmers cheese, crumbled

• 2 oz. sharp cheddar cheese, shredded

• 1 tomato, sliced

• ½ cup water

• ½ tsp. salt

Servings: 4

Prep time: 10 minutes                          Cook time: 25 minutes                          Total time: 35 minutes

Recipe: 

• Wash the peppers, remove the seeds, and cut them into thin strips, approximately ¼ inch wide. 

• Wash the tomato and cut it into thin half-moon slices.

• In a large saucepan, combine ½ cup of water, prepared peppers, chopped garlic, sliced onion, salt, and olive oil.

• Cover the saucepan and bring the mixture to a boil over low heat. Let it simmer gently for about 20 minutes until the vegetables are tender.

• Stir in the cheese and continue to cook until all the cheese has melted. Serve hot. 

Nutritional info: 

 Notes: 

Source: https://foreignfork.com/ema-datschi-peppers-and-cheese-from-bhutan/

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#8: Japchae (Korean Glass Noodle Stir Fry) (South Korea)

Ingredients: 

• 8.75 oz. Korean sweet potato starch noodles (dangmyeon)

• 3.5 oz. ribeye filet, cut into strips

• 1 carrot, peeled and julienned

• 4 oz. baby spinach

• ¼ red bell pepper, julienned

• ½ yellow onion, thinly sliced

• 3.5 oz. fresh shiitake mushrooms, stems removed and thinly sliced
  

For the spinach seasoning:

• ¼ tsp. fine sea salt

• ½ tsp. garlic, minced

• 1 tsp. toasted sesame oil
  

For the beef marinade:

• 1 tbsp. soy sauce

• 1 tsp. rice wine (mirin)

• ½ tsp. garlic, minced

• ¼ tsp. ground black pepper

• 1 tsp. toasted sesame oil
  

For the noodles and mushroom marinade:

• 4 tbsp. soy sauce

• 1 tbsp. honey

• 1 tbsp. brown sugar

• 1 tbsp. toasted sesame oil

• ⅛ tsp. ground black pepper
  

For garnish:

• 1 tbsp. sesame seeds, toasted

• 1 tbsp. toasted sesame oil

• 1 egg (extra large), egg white and yolk separated (optional)
  

Servings: 6

Prep time: 35 minutes                          Cook time: 20 minutes                          Total time: 55 minutes

Recipe: 

• In a medium bowl, combine beef strips with the beef marinade ingredients. Mix well, cover, and set aside to marinate.

• Place the mushrooms into a medium bowl, add 1 tbsp. of the noodles and mushroom marinade. Mix well and set aside. 

• Blanch spinach in boiling water for 5-10 seconds, then immediately rinse under cold water. Squeeze out excess water and place in a mixing bowl. Add the spinach seasoning. Mix well and set aside. 

• Boil water in a large pot. Add the noodles and cook for 6-7 minutes. Drain and rinse under cold water for 1-2 minutes. Cut the noodles with kitchen scissors into shorter lengths (about 6-8 inches). Place in a mixing bowl and mix with the remaining noodles and mushroom marinade. Mix well and set aside.

• Beat the egg whites and yolks separately.

• Lightly oil a non-stick pan and cook the egg white into a thin omelet, heating both sides. Transfer to a cutting board, slice into matchsticks, and set aside. 

• Cook the egg yolks into a thin omelet, heating both sides. Add more oil if necessary. Transfer to a cutting board, slice into matchsticks, and set aside. 

• In the same non-stick pan, cook the onions, carrots, bell peppers, and mushrooms individually for 1-2 minutes with a pinch of salt, adding oil as needed. This method helps prevent color transfer. After each ingredient is cooked, add it to the mixing bowl. 

• Stir fry the marinated beef in the pan for 2-3 minutes. Add it to the mixing bowl.

• Stir fry the marinated noodles in the pan for 2-3 minutes. Add it to the mixing bowl.

• Add the sliced egg whites and yolks to the mixing bowl, along with the garnishing ingredients. Gently mix everything together. Serve.
  

Nutritional info: 

Notes: 

Source: https://mykoreankitchen.com/korean-glass-noodle-stir-fry-japchae/ 

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#9: Popiah (Malaysian Fresh Spring Rolls) (Malaysia)

Ingredients: 

• 1 lb. jicama, peeled and cut into thin strips 

• 1 tsp. salt (or to taste)

• 3 cloves garlic, minced

• 1 tsp. granulated sugar 

• 2 cups bean sprouts

• 8-10 popiah or spring roll wrappers

• ¼ cup hoisin sauce 

• 8-10 lettuce leaves

• 7 oz. tofu, drained, pressed, and finely diced

• Handful of roasted peanuts, chopped

Servings: 8

Prep time: 20 minutes                          Cook time: 20 minutes                          Total time: 40 minutes

Recipe: 

• Heat 1 tbsp. of oil in a non-stick wok or pan over medium heat. Add the garlic and sauté until fragrant, about 1 minute. 

• Add the jicama, salt, and sugar to the pan along with ½ cup of water. Bring the mixture to a boil, then reduce the heat and let it simmer covered for 20-25 minutes, or until the jicama is tender. Stir occasionally and add a bit more water if the mixture seems dry. Set aside.

• While the jicama is cooking, bring another pot of water to a boil. Blanch the bean sprouts for about 30 seconds, then drain and set aside.

• Lay a popiah wrapper flat on a clean surface. Spread a thin layer of hoisin sauce over the wrapper, then place a lettuce leaf on top.

• On the lettuce, spoon a few tablespoons of the jicama mixture, followed by some bean sprouts, diced tofu, and a sprinkle of chopped peanuts.

• Fold in the sides of the wrapper and roll tightly like a burrito. Repeat.

• Cut the rolls into bite-sized pieces and serve.

Nutritional info: 

Notes:

• If the jicama mixture is too wet, drain it to remove excess moisture before adding to the wrappers. This prevents the wrappers from tearing.

• Adjust the amount of filling based on the size of your wrappers. The filling should take up about a third of the wrapper.

• Keep unused wrappers covered with a damp cloth to prevent them from drying out.

• Use a sharp knife to slice the rolls cleanly to avoid them falling apart.

• Serve the popiah immediately after assembly to prevent sogginess.

• Can be made gluten-free, depending on the selection of wrap.

Notes: 

Source: https://www.myplantifulcooking.com/popiah/

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#10: Pakistani Pakora (Potato Fritters) (Pakistan)

Ingredients: 

• 1 small onion (about 3.25 oz.), thinly sliced

• 1 small potato (about 3.5 o.z), cut into thin slices

• 1 green chili, chopped (adjust based on size and spiciness)

• Handful of fresh cilantro, chopped

• 1 tsp. cumin seeds

• 1 tsp. crushed red chili

• ½ tbsp. whole coriander seeds, roughly crushed

• ½ tsp. amchur powder (dried mango powder)

• Pinch of baking soda

• 1 tsp. cornstarch

• 1 ⅛ to 1 ¼ tsp. salt (adjust to taste)

• 1 cup gram flour (besan)

• ¾ cup water

• Oil, as needed for deep frying

Servings: 4

Prep time: 5 minutes                          Cook time:  15 minutes                          Total time: 20 minutes

Recipe: 

• Fill a deep fryer or wok with oil and heat over low flame.

• In a large mixing bowl, combine the sliced onion, potato, chopped green chili, and coriander.

• Add cumin, red chili flakes, coriander seeds, amchur, baking soda, cornstarch, salt, and gram flour. Mix well. 

• Gradually add water to the dry ingredients, mixing until a thick batter forms. Adjust the consistency as needed.

• Increase the heat under the fryer to medium.

• Use a tablespoon to scoop portions of the batter and gently drop them into the hot oil.

• Fry the pakoras until they turn golden brown and crispy, making sure to turn them occasionally for even cooking.

• Remove the pakoras from the oil and let them drain on paper towels to remove excess grease. Serve.

Nutritional info: 

Notes:

• Add the ingredients in the same order as listed above for best results.

Source: https://beckykeepshouse.com/pakistani-pakora/ 

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Section 2: Mains

#11: Lamb Mandi (Spiced Lamb and Rice) (Kuwait)

Ingredients:

• 3 cups long grain basmati rice, soaked and rinsed

• 1 cinnamon stick

• 3 whole cardamom pods

• 1-2 bay leaves

• 1 dried lemon (optional)

• 1 tbsp. olive oil

• 4.5 cups water

• 3.25 lbs. lamb shoulder, bone-in, trimmed of fat

• Salt, to taste

• Pepper, to taste

• 1 tsp. cumin powder

• ½ tsp. coriander powder

For garnish (optional):

• Pine nuts, toasted

• Almond slivers, toasted

• Golden raisins, toasted

• Fresh coriander

• Fresh parsley

Servings: 6

Prep time: 5 minutes                          Cook time: 3 hours                          Total time : 3 hours 5 minutes

Recipe:

• Preheat the oven to 430°F. 

• In a large oven-safe pot, combine the rinsed basmati rice, cinnamon stick, cardamom pods, bay leaves, and dried lemon if using.

• Drizzle olive oil over the rice and pour the water evenly on top.

• Cover the pot tightly with aluminum foil, ensuring a snug fit around the edges. Pierce the foil with a skewer to create small holes for steam to escape.

• Season the lamb shoulder generously with salt, pepper, cumin, and coriander. Massage the spices into the meat.

• Place the seasoned lamb on top of the foil covering the rice.

• Cover the meat with a piece of parchment paper, and then seal with another layer of aluminum foil, creating a tightly wrapped package.

• Place the pot in the oven and cook for about 3 hours, or until the lamb is tender and easily pulls away from the bone.

• Fluff the rice with a fork and transfer to a serving platter. Place the cooked lamb on top. 

• Garnish with toasted nuts, raisins, and fresh herbs if desired.

Nutritional info: 

Notes: 

Source: https://everylittlecrumb.com/lamb-mandi/

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#12: Peking Duck (Roast Duck) (China)

Ingredients: 

• 1 duck (about 5.5 lbs)

• 2 tbsp. fine salt

For the syrup:

• 2 tbsp. maltose (see notes for substitutes)

• ½ cup hot water

• 1 tsp. vinegar (see notes for alternatives)

For the stuffing:

• 2 stalks scallions

• 1 head garlic

• 2 apples, quartered

• 4 star anise

• 4 bay leaves

• 2 pieces cassia cinnamon

For the sauce:

• 3 tbsp. sweet bean sauce (Tian Mian Jiang) (see notes for substitutes)

• 1 tsp. sugar

To serve: 

• Peking duck pancakes (homemade or store-bought)

• Scallions, julienned

• Cucumber, peeled, deseeded, and cut into sticks

Servings: 6

Prep time: 1 day and 2 hours                          Cook time: 1 hour and 15 minutes 

Total time: 1 day, 3 hours, and 15 minutes 

Recipe: 

• Pat the duck dry with paper towels, then rub the salt over the skin and inside the cavity. Place the duck on a wire rack set over a tray to collect any drips. Let it rest at room temperature for 1 hour.

• Boil about 6 cups of water, then carefully pour it over the entire duck, flipping to cover both sides. This step tightens the skin. Remove any remaining feather stubs with tweezers.

• In a bowl, mix the maltose, hot water, and vinegar until dissolved. Brush a layer of this mixture over the duck skin. Refrigerate the duck, uncovered, for 1 hour, then apply another layer of the glaze.

• Keep the duck refrigerated, uncovered, on the wire rack over the tray for 24 to 48 hours to allow the skin to dry out. This will help the skin become crispy. 

• One hour before roasting, remove the duck from the refrigerator to reach room temperature. Stuff the cavity with the chopped scallions, garlic, apples, star anise, bay leaves, and cassia cinnamon. Secure the cavity with toothpicks or skewers.

• Preheat a convection oven to 390°F or a conventional oven to 425°F. Place the duck on the middle rack, breast side up, with a roasting tray underneath to catch drips. Roast for 15 minutes.

• Reduce the oven temperature to 350°F for a convection oven or 390°F for a conventional oven. Cover the tips of the wings and ends of the legs with aluminum foil to prevent burning. Roast for an additional 60 minutes or until the duck is fully cooked. The internal temperature should reach at least 165°. Check with an instant-read thermometer in the thickest part of the duck (inner thigh near the breast).

• Take the duck out of the oven and let it rest at room temperature for 15 minutes; preserve drippings of fat for later.

• While it rests, prepare the sauce. Add ½ tbsp. of duck fat (collected during roasting) to a pan. Stir in the sweet bean sauce and sugar. Simmer over low heat until small bubbles form. Transfer to a small dish and whisk to combine.

• Steam the pancakes for 3 minutes if they are cold. 

• Slice the duck into pieces.

• To serve, spread a little sauce on a pancake, add slices of duck, julienned scallions, and cucumber sticks.

Nutritional info: 

Notes:

• If maltose is unavailable, mix 2 parts honey with 1 part hot water.

• Any type of vinegar can be used, or it can be substituted with fresh lemon juice. 

• If sweet bean sauce is unavailable, try hoisin sauce, yellow soybean paste, or plum sauce.

• Monitor the duck as oven times may vary. Adjust roasting time as needed.

• After removing most of the meat from the duck, you can make a broth soup. Boil the carcass in water with Napa cabbage or winter melon. Season with salt and white pepper to taste.

Source: https://redhousespice.com/peking-duck/ 

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#13: Murgh Makhani (Butter Chicken Curry) (India)

Ingredients: 

For the marinade:

• ½ cup plain full-fat yogurt

• 1 tbsp. lemon juice

• 1 tsp. turmeric powder

• 2 tsp. garam masala

• ½ tsp. chili powder or cayenne pepper powder (see notes)

• 1 tsp. ground cumin

• 1 tbsp. freshly grated ginger

• 2 cloves garlic, crushed

• 1.5 lbs. chicken thigh filets, cut into bite-size pieces

For the curry:

• 2 tbsp. ghee or butter, or 1 tbsp vegetable oil (see notes)

• 1 cup tomato puree 

• 1 cup heavy cream (see notes)

• 1 tbsp. sugar

• 1 ¼ tsp. salt

For serving: 

• Basmati rice or white rice

• Cilantro (optional)

Servings: 3

Prep time: 10 minutes                          Cook time: 25 minutes                          Total time: 35 minutes

Recipe: 

• Combine the chicken pieces with the marinade in a bowl. Cover and refrigerate for at least 3 hours, ideally overnight. For a smoother sauce, blend all marinade ingredients (except the chicken) in a food processor until smooth.

• Heat the ghee (or butter/oil) in a large frying pan over high heat.

• Remove the chicken from the marinade, allowing excess to drip off but not wiping it clean.

• Add chicken to the pan and cook for about 3 minutes, until the chicken is white all over. The chicken won't brown much due to the marinade.

• To the pan, add the tomato passata, cream, sugar, and salt, along with any leftover marinade. Reduce the heat to low and let simmer for 20 minutes. Taste and adjust seasoning as needed.

• Garnish with cilantro if using, and serve alongside rice. 

Nutritional info: 

Notes:

• Use pure chili powder or cayenne pepper, not American chili powder, which contains mixed spices.

• Ghee is preferred for its authentic flavor but it can be substituted with butter or neutral cooking oil. 

• For a lighter sauce, mix ¾ cup light cream with ¼ cup milk.

Source: https://www.recipetineats.com/butter-chicken/ 

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#14: Pad Thai (Stir-Fried Noodles) (Thailand)

Ingredients: 

• 4 oz. dry rice noodles, medium sized

• 2 tbsp. dried shrimp, chopped

• 3 cloves garlic, chopped

• ¼ cup shallots, chopped

• 3 oz. pressed tofu, cut into small pieces

• 3 tbsp. sweet preserved daikon radish, finely chopped

• Dried chili flakes, to taste (optional)

• 3 tbsp. vegetable oil

• 10 medium shrimp

• 2 eggs

• 2 ½ cups bean sprouts, loosely packed

• 7-10 garlic chives, cut into 2-inch pieces

• ¼ cup roasted peanuts, chopped

• 1 lime, cut into wedges

For the pad thai sauce:

• 3 tbsp. palm sugar, chopped

• 3 tbsp. water

• 3-4 tbsp. Thai cooking tamarind

• 2 tbsp. fish sauce

For serving:

• Chili flakes

• Roasted peanuts

• Bean sprouts

• Garlic chives

Servings: 2

Prep time: 1 hour 30 minutes                          Cook time: 10 minutes                          Total time: 40 minutes

Recipe: 

• Soak 4 oz. dry rice noodles, medium sized, in room temperature water for 1 hour.

• To make the pad thai sauce, melt the palm sugar over medium heat in a small pot. Once it starts to melt, stir continuously until it darkens.

• Immediately add water, fish sauce, and tamarind paste. The sugar may harden initially, but it will dissolve as the sauce simmers.

• Bring the sauce to a simmer, then remove from heat. Let it sit while you prepare the rest of the dish, ensuring the sugar fully dissolves.

• Cut the soaked noodles with scissors to make them easier to toss and separate in the wok.

• Combine the tofu, garlic, shallots, preserved radish, dried shrimp, and chili flakes in a bowl.

• Heat a wok or large nonstick skillet over high heat and add enough oil to coat the bottom. Sear the shrimp until cooked through, then remove from the pan.

• In the same wok, add the tofu mixture and sauté over medium heat until the garlic is golden and the shallots are wilted. Add more oil if necessary. 

• Increase the heat to high, then add the noodles and sauce. Toss until the sauce is absorbed.

• Turn off the heat and ensure the noodles are cooked through. If they are undercooked, add a little water and continue cooking.

• Push the noodles to one side of the pan. Add a bit of oil to the empty space, then add the eggs. Break the yolks, cover the eggs with noodles, and cook for about 30 seconds. Toss to mix the eggs into the noodles.

• Add the cooked shrimp back to the pan with any juices. Add the bean sprouts, garlic chives, and half of the peanuts. Turn off the heat and toss until well mixed.

• Serve immediately with a lime wedge and extra peanuts on top. Optionally, garnish with extra bean sprouts and garlic chives. Squeeze lime on top before eating.

Nutritional info: 

Notes:

• Avoid using the black, sticky tamarind concentrate from India. Only use a tamarind paste from Thailand or Vietnam.

• The sourness of tamarind varies. If it’s very sour, use 3 tbsp. If it’s mild, use 4 tbsp. 

• Noodles can be prepared a few days in advance by soaking, draining, and then storing them in the fridge. Some brands (like Thai Kitchen) have thinner noodles that soak more quickly, so drain once they are pliable.

• If you need to soak the noodles quickly, you can use hot water to soak them in just 3 minutes. However, this method is a bit risky,  as they can become too soft if left too long. Be sure to time it precisely and transfer them to cold water immediately after soaking.

• Thai sweet preserved radish can be hard to find and may be omitted if necessary. Japanese “takuan” can be used as a substitute.

• Shrimp can be replaced with other proteins. For chicken, pork, or beef, marinate with a bit of fish sauce or soy sauce.

• You can make a big batch of the pad thai sauce and store it in the fridge for extended use. 

• Cook no more than 2-3 servings at a time to prevent overcrowding the pan and making the noodles soggy.

Source: https://hot-thai-kitchen.com/best-pad-thai/ 

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#15: Pho (Vietnamese Noodle Soup) (Vietnam)

Ingredients: 

• 2 pieces ginger (3 inches each), halved lengthwise

• 2 onions, peeled

• 5 lbs. beef marrow or knuckle bones

• 2 lbs. beef chuck, cut into 2 pieces

• 5 quarts water

• 2 scallions, cut into 4-inch lengths

• ⅓ cup fish sauce

• 2.5 oz rock sugar (or 2.5 tbsp granulated sugar)

• 8 star anise

• 6 cloves

• 1 cinnamon stick

• 1 black cardamom pod (optional)

• 2 tsp. fennel seeds

• 2 tsp. coriander seeds

• 1 tbsp. salt

• 1 lb. dried pho noodles

• ⅓ lb. beef sirloin, slightly frozen then sliced paper-thin against the grain

For garnish:

• Chili, sliced

• Onion, thinly sliced

• Scallions, chopped

• Cilantro

• Mung bean sprouts

• Thai basil

• Lime, cut into wedges

• Hoisin sauce and/or Sriracha (optional)

Servings: 8

Prep time: 30 minutes                          Cook time: 5 hours 30 minutes                          Total time: 6 hours

Recipe: 

• Blanch the bones and beef chuck by placing them in a large stockpot with enough water to cover and bring to a boil. Boil for 5 minutes. Drain in a colander and rinse the bones and meat under cold water. Clean the stockpot thoroughly.

• Char the ginger and onions by using tongs to hold them over an open flame, or place directly on a gas burner. Turn until blackened and fragrant, about 5 minutes. Rinse away the charred skin.

• Add 5 quarts of water to the stockpot and bring to a boil. Return the bones and meat to the pot, along with the charred ginger and onions. Add scallions, fish sauce, and sugar. Reduce the heat to low and simmer for 40 minutes, skimming the surface frequently.

• Remove one piece of the beef chuck and transfer it to a bowl of ice water to stop cooking. Transfer this piece to a container and refrigerate. Leave the other piece of chuck in the pot to continue flavoring the broth.

• In a dry pan over medium-low heat, toast the star anise, cloves, cinnamon stick, cardamom, fennel seeds, and coriander seeds for about 3 minutes until fragrant. Tie the spices in a piece of cheesecloth and add to the broth.

• Cover the pot and simmer for 4 hours, skimming as needed. Add salt and adjust seasoning with more salt, sugar, and/or fish sauce to taste.

• Once the broth is ready, boil the noodles according to package instructions. Drain and set aside.

• Start assembling the bowls by adding noodles, a few slices of the cooked beef chuck, and the raw sirloin.

• Bring the broth to a rolling boil. Ladle it into each bowl, which will cook the raw sirloin.

• Add your preferred garnishes and serve.

Nutritional info: 

Notes:

• Instead of adding salt, use fish sauce to achieve the desired level of saltiness. For the best flavor, use a high-quality Vietnamese fish sauce.

• This dish can be gluten-free, depending on the brand of hoisin sauce (if used).

Source: https://thewoksoflife.com/pho-vietnamese-noodle-soup/ 

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#16: Beef Rendang (Dry Beef Curry) (Indonesia)

Ingredients: 

• 1.75 lbs. boneless beef, cut into chunks

• 2 medium onions, finely chopped

• 2 tsp. ground cumin

• 2 tsp. ground coriander

• ½ inch galangal

• 1 inch ginger

• 1.5 tsp. red chili pepper powder or 10-15 fresh red chilies

• 1 lemongrass stalk

• ½ turmeric leaf (optional)

• 5 kaffir lime leaves

• 2 cans (13.5 fl oz each) coconut milk (unflavoured, good quality)

• 1-2 tsp. salt, to taste

Servings: 10 

Prep time: 15 minutes                          Cook time: 3+ hours                          Total time: 3+ hours and 15 minutes

Recipe: 

• Using a pestle and mortar or a food processor, grind the onions, galangal, ginger, and fresh chilies (if using) into a thick paste.

• In a large wok, add the beef chunks and the prepared spice paste. Add cumin, coriander, lemongrass, turmeric leaf, kaffir lime leaves, and salt. Stir well to coat the beef with the spices. Cover and cook on medium heat, stirring occasionally.

• After 20-30 minutes or when the beef appears cooked, add the coconut milk. Stir and continue cooking on medium-high heat until the milk reaches a boil. Reduce the heat to low. If the coconut milk starts to overflow, leave the lid slightly ajar. Continue to stir and check regularly to prevent sticking or burning.

• Let the rendang simmer for a few hours before serving. 

• For a traditional black rendang, continue cooking until the liquid evaporates and the color turns dark brown. To speed up this process, increase the heat to medium-high, but keep a close eye on it to avoid burning. Stir frequently. When the sauce is gone, serve. 

Nutritional info: 

Notes:

• When selecting the cut of beef, choose topside, shin, or brisket. Cut the meat into 2-inch cubes and pierce each piece with skewers or a fork to enhance the flavor.

• Fresh red chilies can be used, but ensure they are ground into a fine paste with other herbs and spices. If fresh chilies are unavailable, chili powder works just as well.

• The amount of chili can be adjusted to taste. Start with a moderate amount and add more as needed.

• Fresh lemongrass is preferred. Cut it into 1-inch pieces to maximize flavor extraction. If using lemongrass paste, use just under 1 tsp. Avoid lemongrass powder.

• Turmeric leaf is optional but highly recommended for an authentic taste. If only powdered turmeric is available, use 1 tsp.

Source: https://soyummyrecipes.com/indonesian-beef-rendang/ 

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#17: Nom Banh Chok (Khmer Noodles) (Cambodia)

Ingredients: 

• 7 oz. lemongrass stalks, outer layers discarded, peeled and chopped

• 1 tbsp. galangal, peeled and finely chopped

• 1 tsp. turmeric, fresh, peeled and finely chopped

• 1 tbsp. finger-root (Chinese keys), peeled and finely chopped

• 2 kaffir lime leaves, finely chopped

• 1 tsp. kaffir lime zest

• 5 garlic cloves, peeled and finely chopped

• 2 shallots, peeled and finely chopped

• 14 oz. fish fillets (e.g., snakehead, cod, or tilapia), fresh or defrosted

• 1 tsp. prahok, mashed and strained (optional)

• 1 tbsp. palm sugar

• 2-3 tbsp. fish sauce, adjust to taste

• 1 tsp. salt, adjust to taste

• 2.5 cups coconut milk (or a combination of coconut milk and coconut cream)

• 1 lb. fresh rice noodles, or dried rice vermicelli, prepared according to package instructions

• 7 oz. bean sprouts, blanched

• 1 large cucumber, julienned

• 2 water lily stems, sliced into 0.2 inch rounds

• 4 medium-sized wing beans, sliced into 0.2 inch widths

• 1 small banana blossom, shredded, soaked in water and drained just before using

For garnish:

• Fresh herbs such as coriander, basil, mint, and laksa leaves

• Edible flowers

• Lime wedges

• Chili flakes

• Chili sauce

• Additional fish sauce

Servings:  4

Prep time: 45 minutes                          Cook time: 15 minutes                          Total time: 1 hour

Recipe: 

• In a mortar and pestle, begin by mashing the lemongrass until it breaks down.

• Gradually incorporate galangal, turmeric, finger-root, kaffir lime leaves, zest, garlic, and shallots, pounding after each addition until a paste forms. Refrigerate. 

• In a medium pot or pan, poach the fish filets with prahok (if using, mash and strain to ensure there are no bones), or 2 tbsp. fish sauce, palm sugar, and just enough water to cover, until fully cooked.

• Remove the fish, reserving the cooking liquid. Mash the fish in a bowl with about 4 tablespoons of the kroeung (the spice paste).

• Combine the mashed fish with the reserved cooking liquid and coconut milk in a pot. Season with fish sauce, salt, and palm sugar to taste.

• Bring to a gentle boil, then simmer for 5-10 minutes. Adjust the consistency with water if needed.

• Prepare the noodles or vermicelli according to package instructions. Drain and set aside. 

• While the noodles are cooling, prepare the vegetables and garnishes. 

• Arrange shredded banana blossom at the bottom of each bowl, top with prepared noodles.

• Ladle the warm fish gravy over the noodles. Garnish with bean sprouts, cucumber, water lily stems, wing beans, and a quarter of lime.

• Sprinkle with edible flowers and fresh herbs.

• Provide extra herbs, flowers, and condiments like chili flakes, chili sauce, and fish sauce on the table for guests to customize their bowl.

Nutritional info: 

Notes:

• The kroeung is central to many Cambodian dishes and is best prepared with a mortar and pestle to enhance its flavors.

• Store any leftover spice paste in the refrigerator or freeze for later use.

• While traditional recipes use local fish like snakehead, any mild white fish will work well in this dish.

• Prahok adds a unique umami flavor but can be substituted with fish sauce or shrimp paste if unavailable.

• Recipe can be made soy free depending on the variety of bean sprouts chosen; mung beans do not contain soy.

Source: https://grantourismotravels.com/nom-banh-chok-recipe-cambodia-khmer-noodles/ 

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#18 Mujadara (Lentils and Rice with Caramelized Onions) (Jordan)

Ingredients:

• 4 medium cloves garlic, smashed and peeled

• 2 bay leaves

• 1 tbsp. ground cumin

• 1.75 tsp. fine sea salt, divided

• ½ tbsp. freshly ground black pepper

• 5 cups water

• 1 ⅔ cups regular brown basmati rice, rinsed and drained

• 1 cup brown or green lentils, rinsed and picked over for debris

• ⅓ cup extra-virgin olive oil

• 2 medium-to-large yellow onions, thinly sliced

• ½ cup thinly sliced green onions, divided

• ½ cup chopped fresh cilantro or flat-leaf parsley, divided

• Plain whole-milk or Greek yogurt, for serving (optional)

• Spicy sauce, such as shatta, zhoug, or sriracha, for serving (optional)

Servings: 4

Prep time: 25minutes                          Cook time: 35 minutes                          Total time: 1 hour 

Recipe: 

• In a large Dutch oven or heavy pot, combine garlic, bay leaves, cumin, 1.5 teaspoons of salt, and the pepper. Add water and bring to a boil over medium-high heat.

• Once boiling, add the rice, stir, and reduce heat to maintain a simmer. Cover and cook for 10 minutes.

• Stir in the lentils and return to a simmer. Cover, reduce heat to medium-low, and continue cooking until the rice and lentils are tender and the liquid is absorbed, about 20-23 minutes.

• While the rice and lentils cook, heat olive oil in a large skillet over medium-high heat. Add sliced onions and cook, stirring occasionally at first and more frequently as onions begin to brown, for 20-30 minutes or until deeply caramelized.

• Transfer onions to a paper towel-lined plate. Sprinkle with the remaining ¼ teaspoon salt.

• After rice and lentils are cooked, drain excess water and remove from heat. Place a clean kitchen towel over the pot to catch excess steam and cover with a lid. Let sit for 10 minutes.

• Remove the lid and towel, discard bay leaves, and mash the garlic against the side of the pot. Stir in most of the green onions and cilantro, reserving some for garnish. Adjust seasoning with additional salt and pepper, if desired. Fluff the rice. 

• Spoon your mujadara onto a large platter or bowl. Top with caramelized onions, and sprinkle with the reserved green onions and cilantro. Serve with yogurt and spicy sauce on the side, if using.

Nutritional info: 

Notes:

• Ensure you use regular brown rice as quick-cooking varieties have different cooking times and water ratios.

• If substituting white basmati rice, adjust the cooking sequence by starting the lentils first, as specified.

• Standard brown or green lentils are recommended due to their cooking time compatibility with the rice. Avoid using other types of lentils without adjusting cooking methods.

• For a vegan version, replace yogurt with a vegan alternative like classic hummus or tahini sauce.

Source: https://cookieandkate.com/mujaddara-recipe/

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#19 Bengali Dum Aloo (Potato Curry) (Bangladesh)

Ingredients: 

• 20 baby potatoes

• ¼ tsp. asafetida (hing)

• 1 tsp. cumin seeds

• 1 tsp. fennel seeds

• 1 bay leaf

• 3 green chilies

• 2 large tomatoes, chopped

• ½ tsp. turmeric powder

• 1 tsp. cumin powder

• 1 tsp. coriander powder

• 1 tsp. ginger paste or grated ginger

• 1 ½ tsp. red chili powder (adjust to taste)

• 1 tsp. sugar

• 1 tsp. garam masala

• 1 cup sour curd or yogurt

• Chopped cilantro, for garnishing

• 2 tbsp. oil

• Salt, to taste

Servings: 6

Prep time: 15minutes                          Cook time: 30 minutes                          Total time: 45 minutes

Recipe: 

• Puree the tomatoes, ginger, and green chilies. Set aside.

• Boil the baby potatoes in a large pot of water until fork-tender. Do not overcook.

• After boiling, peel the potatoes. Toss them with a teaspoon of oil and air-fry at 390°F for 12-15 minutes, or until golden brown. Shake the basket occasionally for even roasting. Alternatively, pan-fry the potatoes in 2 tbsp. oil until golden on all sides.

• In a large pan, heat the remaining oil over medium heat. Add asafetida, bay leaf, cumin seeds, and fennel seeds. Fry for 1 minute until the spices are fragrant.

• Stir in the tomato, ginger, and chili puree. Add turmeric, cumin, coriander powders, garam masala, salt, and sugar. Cook until the spices are well mixed and oil begins to separate from the mixture.

• Add the fried baby potatoes and stir to coat them with the spices. Cook for 2-3 minutes.

• Gently fold in the sour curd or yogurt, ensuring not to break the potatoes. Add about ½ cup of water to reach the desired gravy consistency.

• Reduce the heat to low and let the gravy simmer for 8-10 minutes, stirring occasionally.

• Garnish with chopped cilantro. Serve hot alongside kachoris or your choice of bread.

Nutritional info: 

Notes:

• Ensure all potatoes are similar in size for even cooking.

• Opt for air frying for a healthier version of this recipe; it uses less oil and ensures even roasting.

• Maintain a low flame after adding yogurt to prevent the gravy from curdling.

• Tomatoes can be chunked instead of pureed for a varied texture.

• Adding a teaspoon of sugar balances the acidity of the tomatoes and curd, but it can be removed to make this recipe free from added sugar.

Source: https://www.mycookingjourney.com/bengali-dum-aloo-niramish-aloor-dum/

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#20 Yaki Udon (Stir Fried Udon Noodles) (Japan)

Ingredients:

• 13 oz. vacuum-packed udon noodles (see notes)

• 2 ½ cups chopped stir-fry vegetables (such as mushrooms, bok choy, onions)

• 2 stalks scallions, cut into 2-inch pieces

• ½ lb. ground meat (beef, chicken, turkey, pork, or shrimp)

• 1 tbsp. avocado oil

• 2 ½ tbsp. dark soy sauce (see notes)

• 2 tbsp. oyster sauce (see notes)

• 1 tbsp. mirin (see notes)

• 2 tsp. brown sugar

• ½ tsp. rice wine vinegar

Servings: 2

Prep time: 10 minutes                          Cook time: 5 minutes                          Total time: 15 minutes

Recipe: 

• In a small bowl, combine dark soy sauce, oyster sauce, mirin, brown sugar, and rice wine vinegar. Mix well and set aside.

• Bring a pot of water to a boil. Add the udon noodles and gently stir to separate them. Cook for 1-2 minutes until the noodles are pliable but firm. 

• Drain and rinse the noodles under cold water. Drizzle a little oil over the noodles if not using immediately to prevent sticking.

• Heat a large pan or wok over high heat and add the avocado oil.

• Add the ground meat and stir-fry until it is nearly cooked through.

• Incorporate the chopped vegetables and continue to stir-fry until the meat is fully cooked and the vegetables are tender.

• Add the cooked noodles, prepared sauce, and scallions to the pan. Adjust the amount of sauce to taste if preferred. Stir-fry everything together for about 3 minutes or until well combined and heated through. Serve immediately.

Nutritional info: 

Notes:

• Preferably use pre-cooked, vacuum-packed udon noodles available in the refrigerated or frozen section of Asian markets. If using dried udon noodles, prepare according to package instructions.

• Dark soy sauce adds a depth of color to the dish. If unavailable, substitute with regular soy sauce, reduced with a bit of sugar and molasses. 

• Oyster sauce adds a sweet, umami flavor to the dish. It can be substituted with hoisin sauce or any sweet and savory brown stir-fry sauce.

• Mirin is a sweet cooking wine. It can be substituted with regular cooking wine, sake, or soju. For a non-alcoholic option, use stock or water with a little lemon juice or vinegar. 

Source: https://drivemehungry.com/yaki-udon-stir-fried-udon-noodles/

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Section 3: Dessert

#21: Leche Flan (Milk Flan) (Philippines)

Ingredients:

• 6 tbsp. dark brown sugar

• 3 tbsp. water

• 7-8 egg yolks (use 8 if the yolks are small)

• 1 cup whole milk (2% milk can also be used)

• ¾ can of condensed milk

• Zest of 1 lemon (can be substituted with ¼ tsp. lemon extract or 2 tsp. lemon juice)

Servings: 8

Prep time:  10 minutes                          Cook time: 30 minutes                          Total time: 40 minutes 

Recipe:

• Prepare the llaernas or custard molds (see notes).

• In a shallow pan, combine the dark brown sugar and water over medium heat. 

• Stir until the sugar melts and starts to boil. When it thickens, immediately pour the caramel into the llaneras or custard molds, dividing evenly if using more than one. Spread to cover the bottom. The caramel will harden quickly. Set aside. 

• Meanwhile, preheat the oven to 375°F. 

• In a large bowl, whisk the egg yolks. Add the milk, condensed milk, and lemon zest. Mix well.

• Strain the mixture through a fine sieve into a large liquid measuring cup.

• Divide the custard evenly among the prepared molds.

• Place the molds in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the molds.

• Bake for 30-35 minutes. Adjust time based on mold size; for llaneras, 35 minutes is ideal. The custard should set but will firm up more after refrigeration.

• Cool completely on a rack, then refrigerate overnight for best results.

• To serve, run a thin knife around the mold and flip it upside down onto a plate.

Nutritional info: 

Notes: 

• Llaneras are traditional Filipino tin molds, any standard custard mold or ramekin can also be used.

Source: https://www.manilaspoon.com/the-philippines-and-leche-flan/

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#22: Halva (Iran)

Ingredients:

• 1.5 cups sugar

• ½ tsp. cardamom

• ½ cup water

• 1 ⅔ cups tahini

• 1 tsp. vanilla extract (see notes)

• ½ cup unsalted raw pistachios, chopped

Servings: 20

Prep time:  5 minutes                          Cook time: 15 minutes                          Chill time: 1 day

Total time: 1 day 20 minutes 

Recipe:

• Coat a loaf pan with nonstick cooking spray and line it with parchment paper, leaving an overhang on the sides for easy removal. Set aside.

• Combine tahini and vanilla extract in a heatproof bowl. Set aside.

• In a small saucepan, combine sugar, cardamom, and water. Heat over low, stirring until the sugar completely dissolves, about 5 minutes.

• Increase the heat to medium and bring the mixture to a boil. Continue cooking until the syrup reaches 250°F on a candy thermometer.

• Remove the syrup from heat and gradually pour it into the tahini mixture, stirring constantly with a wood spoon or spatula until fully incorporated. Stir in the chopped pistachios until evenly distributed. The mixture should be glossy and thick.

• Pour the mixture into the prepared loaf pan, smoothing the top. Cover with plastic wrap and refrigerate for 24 hours, or until fully set.

• Slice the halva while cold, but let it sit at room temperature before serving.

Nutritional info: 

Notes:

• You can substitute the vanilla extract with orange or rose water for a different flavor.

• For variety, you can use a 10-inch round dish, mini muffin pans, or any mold to shape the halva as desired.

• When stored in an airtight container in a cool, dry place, homemade halva will stay fresh for several weeks without refrigeration. In warmer climates or to extend shelf life further, refrigerate for 4-6 months.

• The sugar syrup needs to reach 250°F, which is between the Firm Ball Stage and Hard Ball Stage, similar to making caramels, nougat, and marshmallows.

Source: https://silkroadrecipes.com/halva-middle-eastern-confection/

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#23: Baklava (Turkey)

Ingredients: 

• 3 cups granulated sugar

• 1 ⅔ cups water

• Juice of ½ lemon

• 1 lb. phyllo dough, defrosted

• 3 cups shelled pistachios, finely chopped

• 1.5 cups clarified butter (see notes)

For garnish:

• ⅓ cup shelled pistachios, finely chopped 

Servings: 36

Prep time: 30 minutes, plus 8 hours to defrost phyllo dough                          Cook time: 1 hour

Total time: 9 hours and 30 minutes

Recipe: 

• Defrost phyllo dough overnight in the refrigerator.

• Prepare the syrup by combining the sugar and water in a medium pot over medium-high heat. Bring the mixture to a boil, then reduce the heat to medium-low and simmer until the mixture is slightly thickened and golden (about 20-25 minutes). Stir in the lemon juice, then let it cool completely in the refrigerator.

• Preheat the oven to 350°F. Brush a 9x13-inch baking dish with clarified butter.

• If necessary, trim the phyllo dough to fit the baking dish. Cover the phyllo stack with a damp kitchen towel to keep it from drying out while you work.

• Carefully lay one sheet of phyllo in the baking dish and brush it lightly with clarified butter. Repeat this process with 8-9 more sheets, brushing each sheet with butter, until you have a base layer of 10 sheets.

• Sprinkle half of the chopped pistachios evenly over the phyllo base.

• Add another 8-10 layers of phyllo, brushing each with butter. Sprinkle the remaining half of the chopped pistachios over this second layer.

• Finish with a final layer of phyllo, using the remaining sheets and brushing each with butter.

• Using a sharp knife, cut the baklava into 36 pieces, making sure to cut through all layers.

• Bake for 60 minutes, or until the top is golden brown and the bottom layers are baked through. Check the baklava after 40 minutes; if it is browning too quickly, cover with a piece of foil.

• When done, remove from the oven and slowly pour the cold syrup over the hot baklava. The syrup may bubble and overflow slightly.

• Sprinkle the remaining finely chopped pistachios over the top of each piece.

• Allow the baklava to cool completely before serving.

Nutritional info: 

Notes:

• This recipe uses clarified butter, which is butter that has been melted and had the milk solids removed. To clarify butter, melt 1 lb. of butter in a saucepan over low heat. Let it separate into three layers: foam on top, clear yellow liquid in the middle, and white solids at the bottom. Remove from heat, skim off the foam, and pour the clear yellow liquid through cheesecloth to strain out the solids.

Source: https://houseofnasheats.com/turkish-baklava/

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#24: Chocolate Rugelach (Chocolate Crescent Rolls) (Israel)

Ingredients: 

• 4 cups all-purpose flour

• 1 tbsp dry yeast

• 1 tsp salt

• 1/2 cup sugar

• 1 tsp vanilla extract

• 1 egg

• 1/4 cup oil

• 1/2 cup water (add up to another 1/2 cup if needed)

• 3 heaping tbsp fine cocoa powder

• 1 cup sugar

• 1 tbsp instant coffee (optional)

• 1/3 cup oil

For the syrup:

• 1 cup sugar

• 2.5 cups water

• Juice of 1/2 lemon

Servings: 40

Prep time: 2 hours                          Cook time: 20 minutes                          Total time: 2 hours 20 minutes

Recipe: 

• Prepare the dough by combining the flour, yeast, salt, sugar, vanilla extract, egg, oil, and 1/2 cup water in the bowl of a stand mixer. Mix for about 10 minutes until the dough is very soft and sticky. Cover the bowl and let the dough rise for about 40 minutes, or until it has doubled in volume.

• In a medium bowl, mix the cocoa powder, sugar, and instant coffee (if using). Add the oil and mix well to form a spreadable paste. Add more oil if necessary to achieve the right consistency.

• Lightly flour your work surface to prevent sticking. Once the dough has risen, divide it into two equal portions. Roll each portion into a ball and then flatten each ball into a circle about 1 inch thick.

• Spread the cocoa filling evenly over each circle, leaving a small margin around the edges. Pull the edges of the dough toward the center to form a ball, sealing the filling inside. Pinch the dough to close any gaps and place it seam-side down on a lightly floured surface. Repeat with the second portion of dough. Allow the filled dough to rest for 30 minutes.

• Line a large baking sheet with parchment paper.

• Once the dough has rested, gently roll out each filled dough ball into a thin circle. Use a pizza cutter to slice each circle into quarters, then cut each quarter into 5 or 6 long, thin triangles.

• Roll each triangle from the wide end to the point to form a crescent shape. Place the rugelach on the prepared baking sheet with the pointed end down. Leave space between each piece to allow for expansion.

• Preheat your oven to 400°F.  Before baking, let the rugelach rise on the baking sheet for about 30 minutes. Brush them lightly with a beaten egg before putting them in the oven.

• Bake for 20 minutes, or until golden brown.

• While the rugelach bake, combine the sugar, water, and lemon juice (for the syrup) in a small saucepan. Cook over low heat until the syrup thickens slightly, but do not let it boil. If the syrup is ready before the rugelach finishes baking, reheat it briefly before use.

• As soon as the rugelach comes out of the oven, pour the hot syrup over them. Let them cool for a few minutes before serving.

Nutritional info: 

Notes:

• Rugelach can be frozen and reheated briefly in the oven before serving.

Source: https://immigrantstable.com/traditional-israeli-yeasted-rugelach/

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#25 Medvik (Honey Cake) (Uzbekistan)

Ingredients:

• 8 eggs

• ½ cup sugar

• 3 cups flour, sifted

• ½ cup honey

• ½ cup sugar

• 1 tbsp. baking soda

• 2 tbsp. butter

For the buttercream:

• 8.75 oz. unsalted butter, room temperature

• 14 oz. condensed milk

Servings: 8

Prep time: 40 minutes                          Cook time: 20 minutes                          Total time: 1 hour

Recipe:

• Separate the egg whites from the yolks. Place the yolks in a small bowl and set aside. In a large mixing bowl or stand mixer, whisk the egg whites until they form stiff peaks.

• Gradually add ½ cup of sugar to the egg whites, a little at a time, continuing to whisk until fully incorporated.

• Mix in the egg yolks one at a time on low speed, ensuring each yolk is fully blended before adding the next.

• Gently fold in the sifted flour gradually to the egg mixture, ensuring not to deflate the batter.

• In a saucepan over medium heat, combine ½ cup honey with ½ cup sugar. Add baking soda and stir continuously, until the mixture expands and turns golden brown. Monitor closely to prevent burning.

• Remove from heat and stir in 2 tbsp. butter until it melts.

• Quickly fold the warm honey mix into the egg and flour batter. It’s important to mix them before the honey cools to ensure smooth blending.

• Grease a 25 cm round cake tin with butter and pour the cake mixture into it.

• Bake in a preheated oven at 325°F for 20 minutes. Check doneness with a skewer; if it comes out clean, the cake is ready.

• Remove from the oven and let cool on a rack.

• To prepare the buttercream, whip the butter until fluffy, then gradually incorporate the condensed milk until the mixture is smooth and spreadable.

• Cut the cooled cake horizontally into three equal layers.

• Stack and align the layers, trimming any uneven edges. Crumble the trimmings.

• Apply a generous layer of buttercream between each layer and over the entire surface of the cake. Sprinkle with the cake crumbles for decoration.

• Refrigerate for 24 hours to allow the cake to moisten and flavors to meld.

Nutritional info: 

Notes:

Source: https://www.ahlanwasahlan.co.uk/how-to-make-uzbek-honey-cake-medovik-easy-honey-cake-recipe/

---

#26: Fenglisu (Pineapple Cake) (Taiwan)

Ingredients: 

• 2 oz. unsalted butter

• 1.5 oz. shortening (preferably Trex, Crisco, or lard)

• 1.5 oz. caster sugar

• 1 oz. full-fat powdered milk 

• 8 oz. pastry flour (such as Italian 00 flour)

• 1 tsp. baking powder

• 2.5 oz. beaten egg (approximately 1 ½ eggs; beat 2 eggs, then weigh and use 2.5 oz)

For the pineapple jam:

• 23 oz. fresh pineapple, peeled and cored 

• 7.75 oz. caster sugar

• 2.75 oz. unsalted butter

Servings: 18 pieces

Prep time: 45 minutes                          Chill time: 45 minutes

Cook time: 45 minutes                         Total time: 2 hours and 15 minutes

Recipe: 

• Peel the pineapple, remove the core and weigh the correct amount for the jam filling.

• Cut the pineapple into small pieces, roughly ¼ inch in size. 

• Strain the pineapple pieces for about 10 minutes to remove excess juice.

• In a wide non-stick pan, combine the pineapple and sugar. Cook over low-medium heat, stirring frequently, until most of the liquid evaporates, about 30 minutes.

• Add the butter, stirring continuously until fully melted. Continue to cook for another 5 minutes to reduce any remaining moisture. Remove from heat and spread the mixture thinly on a large plate to cool completely. The mixture will stiffen upon cooling.

• Prepare the pastry dough by dicing the butter and shortening into small cubes and freezing them for 15 minutes.

• In a food processor, combine the dry ingredients. Add the frozen butter, shortening, and beaten egg, then pulse until the mixture becomes crumbly.

• Transfer the mixture onto a pastry mat and press together to form a ball without kneading. Shape into a circle and refrigerate for 30 minutes.

• Meanwhile, roll the pineapple jam into approximately 0.75 oz. balls and set aside.

• Once the dough is chilled, divide into roughly 1 oz. portions and roll each into a ball.

• Flatten each dough ball (using your hands, a small rolling pin, or a tortilla press) between two pieces of silicone greaseproof paper. 

• Place a jam ball in the center of the flattened dough and wrap the dough around it, forming a smooth ball.

• Press each dough ball into a metal mold to fit the corners, smoothing any thin patches with excess dough. Repeat for all pieces and place them on a baking sheet.

• Chill the shaped pastries in the fridge for 15 minutes.

• Preheat the oven to 340°F.

• Once chilled, bake the pastries for 8 minutes, then turn each over. Bake for an additional 5-8 minutes until slightly golden.

• Remove from the oven, lift off the molds, and cool the pastries on a rack.

• Enjoy fresh or store in an airtight container overnight for a more tender crust.

Nutritional info:

Notes:

• One of the most important ingredients in this recipe is the full-fat milk powder, which gives it a richer, creamier flavor. 

• Pastries can be kept at room temperature for 3-4 days. 

Source: https://www.kaveyeats.com/an-authentic-taiwanese-pineapple-cake-recipe

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#27: Egg Tart (Hong Kong)

Ingredients: 

For the water dough:

• 1.5 cups all-purpose flour

• 7 tbsp. chilled unsalted butter, cubed

• 4 tbsp. sugar 

• ¼ tsp. salt 

• 1 large egg

• ¼ cup ice water 

For the oil dough:

• 1 cup all-purpose flour 

• ⅓ cup shortening 

• 3 tbsp. unsalted butter, softened 

For the filling:

• 15 tbsp. hot water 

• ¼ cup sugar 

• 4 large eggs

• Pinch of salt

• ½ cup evaporated milk 

Servings: 16 tarts

Prep time: 1 hour 30 minutes                          Cook time: 25 minutes

Total time: 1 hour 55 minutes

Recipe: 

• Prepare the water dough by combining flour and chilled butter in a stand mixer bowl. Break the butter into the flour with your fingers until it looks like wet sand. 

• Add sugar, salt, egg, and water. Mix with your hand until a wet dough forms.

• Knead with the dough hook attachment on medium speed for 15 minutes, or until the dough is smooth and elastic. It should form a thin, semi-transparent sheet when pinched.

• Cover with plastic wrap and let rest for 15 minutes.

• Prepare the oil dough by combining flour, shortening, and unsalted butter in a medium bowl and mix until a smooth paste forms. 

• On a clean surface, press the dough into a 6-inch square, cover with plastic wrap, and let rest for 10 minutes.

• Once the doughs have rested, dust your work surface with flour.

• Knead the water dough a few times until it forms a smooth 6-inch round ball. 

• Using a rolling pin, flatten the dough into a cross shape (each of the four sides should be about 3-inches long), leaving the center thicker (shaped like a 6-inch square). 

• Smooth out the square center by gently rolling it. 

• Place the oil dough in the center square and fold the four sides over it, so that they are overlapping. Use the palm of your hand to press out any air bubbles. Smooth the dough and pinch to seal. 

• Dust your work surface with more flour. Flip the dough over, roll it into an 8 x 18-inch rectangle.

• Fold the short sides inward, leaving a small gap in the middle. Fold in half again along the short side.

• Dust with flour, turn the dough, and repeat the rolling and folding.

• Cover with plastic wrap and rest for 15-30 minutes. If the dough feels soggy, put it in the fridge, where it can be kept for up to a few days. 

• Meanwhile, mix hot water and sugar in a medium bowl until the sugar dissolves. Set aside to cool.

• In another bowl, beat the eggs with a pinch of salt until consistent but not frothy.

• Add evaporated milk to the cooled sugar syrup, mix well.

• Combine the sugar syrup and the eggs. Mix again. 

• Strain the mixture through a fine mesh strainer into a convenient pouring container.

• Preheat your oven to 325°F (162°C).

• Divide the dough into two equal portions. Wrap the half you are not using in plastic wrap and place it in the fridge.

• Roll out the remaining dough on a floured surface into a rectangle approximately ⅛ inch thick.

• Cut out 8 circles from the dough with a large round pastry cutter (preferably 5 ⅜-inch fluted). 

• Carefully place each dough circle into a pastry cup, pressing gently to fit. The edges should come over the side of the cup slightly. If you are making the whole batch, cover the assembled pastry cups with plastic wrap to keep them from drying out, and repeat the process with the second half of the dough. 

• Arrange filled pastry cups on a baking tray. Pour approximately 2.5 tablespoons of filling into each up, leaving about ¼ inch of space at the top.

• Bake for 25-35 minutes, or until the custard is set and does not jiggle when gently moved. 

• Allow the egg tarts to cool slightly before serving.

Nutritional info: 

Notes:

• If you do not have a pastry cutter, you can place a bowl or cup over the pastry and cut around it with a knife to cut the dough circles. 

• If the dough sticks to the sides of the bowl, stop the mixer and scrape it off to ensure it’s mixed well. 

• Use a kitchen scale for measurements for the most accurate results.

Source: https://omnivorescookbook.com/hong-kong-egg-tart/

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#28: Halawet El-Jeben (Sweet Cheese Rolls) (Syria)

Ingredients: 

For the sugar syrup:

• 2 cups sugar

• ½ cup water

• 1 tsp. lemon juice

• 2 tbsp. blossom water

For the ashtash filling:

• 4 cups milk

• 6 tbsp. cornstarch

• 8 tbsp. fine semolina

• 2 tbsp. orange blossom water

• 1 ¾ cups thick cream (can be substituted with heavy whipping cream)

For the halawet el-jeben: 

• 1 cup sugar

• 2 ¼ cups water

• 7 oz. bocconcini cheese

• 7 oz. fresh buffalo mozzarella

• 4.5 oz.mozzarella cheese (block form)

• 1.5 cups coarse semolina

For garnishing: 

• Crushed raw pistachios

• Rose petal jam

• Dry rose petals

Servings: 30 rolls

Prep time: 45 minutes                             Cook time: 45 minutes 

Chilling time: 1-2 hours                          Total time: 2 hour and 30 minutes 

Recipe: 

• Prepare the sugar syrup by mixing together the sugar and water in a pot. Bring to a boil. 

• Add lemon juice and orange blossom water once boiling, then simmer for 10-15 minutes. Set aside to cool. 

• In a non-stick saucepan, whisk together milk, cornstarch, and semolina. Heat over medium heat, stirring constantly.

• Stir in the orange blossom water and bring the mixture to a boil, until the mixture thickens to a creamy consistency. Remove from heat, pour into a glass tray, and refrigerate for one hour.

• Once cooled, fold in the thick cream to achieve a slightly clumpy texture. Refrigerate until ready to use.

• To prepare the halawet el-jeben, drain and rinse the bocconcini and buffalo mozzarella cheeses. Cut the block mozzarella into pieces.

• In a non-stick pot, combine water and sugar, then add all the cheeses. Stir gently over medium heat until the cheese melts and becomes stretchy.

• Gradually add semolina, stirring continuously. Add orange blossom water and continue stirring until the mixture forms thin strings and becomes stretchy.

• Let the mixture cool for around 5 minutes at room temperature.

• Divide the cheese mixture into two equal parts.

• Cover your work surface with plastic wrap and drizzle 3-5 tablespoons of sugar syrup on it.

• Place one portion of the cheese mixture on the syrup, coat it well, cover with another layer of plastic wrap, and roll out the dough into a rectangle, about 2-3 mm thick.

• Trim the edges of the dough to create a rectangle.

• Fill a piping bag with the cream filling and pipe a line across one end of the cheese sheet, leaving a 1 cm margin.

• Roll the cheese sheet around the cream filling, forming a tube shape with a 1 cm overlap.

• Cut off the excess dough. Repeat with the remaining dough and filling.

• Wrap each roll in plastic wrap and refrigerate for at least 1 hour.

• Before serving, cut the roll into small pieces, about 1.5-2 inches in length. Arrange on a serving plate, garnish with crushed pistachios, rose petal jam, and dried rose petals. Drizzle with sugar syrup.
  

Nutritional info: 

Notes:

• If you want to save time, you can buy ashtah from Middle-Eastern supermarkets or dessert shops instead of making it at home.

• Another version of Halawet el-jeben involves mixing the semolina with sugar syrup first before adding the cheese. Both methods work, so choose the one that suits you best.

Source: https://www.sbs.com.au/food/recipe/syrian-sweet-cheese-rolls-halawet-el-jeben/dn5y1ktno

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#29: Umm Ali (Puff Pastry Pudding) (Egypt)

Ingredients: 

• ½ lb. puff pastry (or 10 butter croissants)

• 4 tbsp. brown sugar

• 2 cups milk

• 1.5 cups creme fraiche, plus 1.5 cups for topping

• ½ cup granulated sugar

• ⅓ cup almond flour

• ¼ cup shredded coconut

• ¼ cup walnuts

• ¼ cup pistachios, toasted

• ¼ cup almonds, toasted

• ¼ cup hazelnuts, toasted

• ¼ cup pine nuts, toasted

• 2 tbsp. golden raisins

• 2 tbsp. currants

• A handful of chopped dried apricots and prunes

• 1 vanilla bean, split and seeds scraped

Servings: 6

Prep time: 15 minutes                          Cook time: 40 minutes                          Total time: 55 minutes

Recipe: 

• Preheat your oven to 400°F.

• Lay the puff pastry (or croissants) on a baking sheet, sprinkle with 2 tbsp brown sugar, and bake for about 15 minutes until puffed and golden. Allow to cool.

• Roughly chop the cooled pastry (or croissants) and place in a large mixing bowl. Incorporate the nuts, golden raisins, currants, and chopped dried fruits, reserving some nuts for garnish.

• In a saucepan, combine milk, 1.5 cups creme fraiche, sugar, and the vanilla. Heat over medium-high, whisking constantly, until it nearly boils.

• Stir the almond flour into the hot milk mixture until fully incorporated.

• Arrange the pastry and fruit mix in a large baking dish or divide among individual ramekins, filling nearly to the top.

• Gently pour the hot milk mixture over the pastry, letting it soak for about 15 minutes.

• Preheat the oven to 350°F.

• Spread the remaining 1.5 cups of creme fraiche evenly over the soaked pastry. Sprinkle with the remaining 2 tbsp brown sugar.

• Bake for 25 minutes, or until the top is nicely browned.

• Finish by garnishing with a sprinkle of the reserved toasted nuts.

Nutritional info: 

Notes:

• Umm Ali is an Egyptian dish but is also popular throughout other countries in Africa and the Middle East. We included this dish given Egypt’s presence within the Middle East and its historical, and continued, influence over the region.

Source: https://www.196flavors.com/qatar-oum-ali/ 

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#30: Watalappan (Cardamom Spiced Coconut Custard) (Sri Lanka)

Ingredients: 

• 4 whole eggs

• 2 additional egg yolks

• 8 oz. finely grated kithul jaggery or dark molasses sugar

• 2 tbsp. hot water

• 1 tsp. crushed cardamom seeds

• ¼ tsp. nutmeg (use slightly less if fresh)

• 2 cups first press coconut milk (warm slightly if lumpy)

• Pinch of salt

Servings: 8

Prep time: 20 minutes                                       Cook time: 40 minutes (or longer if using a baking dish)

Cooling time: 3 hours 30 minutes                  Total time: 4 hours 30 minutes (or longer if chilled
overnight)

Recipe: 

• Preheat the oven to 320°F.

• Lightly oil 7-8 ramekins, each with a ½ cup capacity, or a large baking dish.

• In a large mixing bowl, blend the sugar with hot water until it forms a smooth paste. 

• Add eggs, egg yolks, cardamom, nutmeg, and salt to the sugar paste. Whisk until just combined and slightly thickened, but not frothy. 

• Add in coconut milk and mix well.

• Divide the mixture among the prepared ramekins or baking dish. Cover with aluminum foil.

• Set the ramekins or dish in a water bath and bake. Ramekins should take about 30-40 minutes, a large dish up to 60 minutes, until the custard sets but the center jiggles slightly.

• After baking, let cool in the water bath for 15 minutes, then remove.

• Chill the custards in the refrigerator for at least 3 hours, or overnight, covered with plastic wrap.

• Serve chilled, plain or topped with cashew nuts.

Nutritional info: 

Notes:

• You can add raisins and cashews into the custard before baking for added texture and flavor. 

• Watalappan is traditionally steamed, but this baked version is a simpler alternative. 

• Kithul jaggery may be found at some Asian supermarkets. If unavailable, you can achieve a similar taste by using a dark brown sugar with a high molasses content. 

Source: https://www.theflavorbender.com/sri-lankan-watalappan-cardamom-spiced-coconut-custard/ 

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The Bottom Line

As we reach the end of our Asian cookbook, I hope you've found some recipes you and yours enjoy, and that you've discovered some part of the rich history and culinary traditions they express.

By trying your hand at these 30 dishes from different Asian countries, you’re expanding your cooking skills and engaging with a world of spices, techniques, and stories that have shaped the way millions of people eat every day. And if your spice drawer starts to overflow, well, who ever complained about having too many spices?

Happy cooking, and may your kitchen be filled with the diverse aromas and flavors of Asia!

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