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Hokkien Noodles, Fried

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Food & Recipes

Serves 4.

Ingredients

500 g/1 lb fresh Hokkien noodles
250 g/8 oz fresh small prawns
250 g/8 oz roasted or boiled belly pork
250 g/8 oz bean sprouts
6 cloves garlic
3 shallots
2 tablespoons canned salted black beans
1 bunch garlic chives
3 tablespoons oil
2 stems Chinese celery (optional)
2 red chillies, sliced
4 tablespoons fried shallots for finishing

Directions

Gobo and Hijiki with Brown Rice

Brown Rice (Photo by <a href=Arria Belli/flickr)" src="http://asiasociety.org/files/imagecache/small/brownrice.jpg">
Food & Recipes

Ingredients

2 tablespoons hijiki seaweed
100 g/3 1/2 oz burdock root (gobo)
100 g/3 1/2 oz carrot
1 tablespoon oriental sesame oil
1 cup brown rice
2 tablespoons Japanese soy sauce or tamari
1 tablespoon toasted sesame seeds

Directions

Ghee Rice

Basmati Rice (Photo by <a href=In Praise of Sardines/flickr)" src="http://asiasociety.org/files/imagecache/small/basmatirice.jpg">
Food & Recipes

This rice dish also uses the absorption method. After washing and draining the rice and leaving it to dry, it is fried in ghee with spices. The liquid used is flavorful stock. Many elaborate dishes such as biriani or pilau are based on layering rice with spiced meat, poultry or seafood.

Serves 4-5.

Ingredients

Fried Rice

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Food & Recipes

Leftover cold rice is one of the most useful items to have in the kitchen, as it can be turned into a meal or snack with the flavours of any Asian country. Cooked rice should not be left unrefrigerated.

Fresh Rice Noodles, Fried

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Food & Recipes

Serves 6-8.

Ingredients

1 kg/2 lb fresh rice noodles
250 g/8 oz barbecued pork
250 g/8 oz small prawns
2 lap cheong (Chinese sausage)
125 g/4 oz fresh bean sprouts
3 tablespoons oil
2 teaspoons finely chopped garlic
3 shallots, finely sliced
3-4 fresh red chillies, sliced
3 tablespoons soy sauce
1 tablespoon oyster sauce
2 eggs, beaten
4 spring onions (scallions), chopped
salt and pepper to taste

Directions

Crisp Fried Rice Vermicelli (Mee Krob)

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Food & Recipes

Done properly, this is delightful, but for maximum enjoyment it should be eaten as soon as it is ready, on its own rather than as part of a menu.

Serves 4-6.

Ingredients

Congee

Congee (Photo by <a href=Special*Dark/flickr)" src="http://asiasociety.org/files/imagecache/small/congee_specialdark.jpg">
Food & Recipes

Makes 2 meal-sized portions, or 4 breakfast bowls.

Ingredients

3 tablespoons short or medium grain rice
1 litre/2 pints/4 cups water

Directions

Coconut Milk Soup (for Rice)

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Food & Recipes

Ingredients

2 teaspoons fenugreek seeds
1 onion, finely chopped
1 sprig fresh curry leaves
1 small stick cinnamon
2 fresh green chillies, slit
2 teaspoons pounded Maldive fish or dried prawns
1/4 teaspoon ground turmeric
1/2 teaspoon salt
400 ml/14 fl oz can coconut milk
squeeze of lime juice

Directions

Chiu Chow–Style Pork Spring Moon

Food & Recipes

Serves 4 as part of a multicourse meal.

Ingredients

One 1.76-ounce package cellophane noodles
1⁄2 cup chicken broth
2 teaspoons Shao Hsing rice wine or dry sherry
1 teaspoon soy sauce
3⁄4 teaspoon salt
2 cups mung bean sprouts
2 large eggs
1⁄8 teaspoon ground white pepper
1 tablespoon vegetable oil
1 teaspoon minced ginger
4 ounces ground pork (about 1⁄2 cup)

Directions

Chilled Buckwheat Noodles

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Food & Recipes

Serves 4.

Ingredients

300 g/10 oz buckwheat noodles
4 small fish cakes (chikuwa)
1 tablespoon finely grated ginger
3 spring onions (scallions), finely sliced

Dipping sauce
500 ml/1 pint/2 cups dashi
4 tablespoons Japanese soy sauce
4 tablespoons mirin or sherry

Directions