Asian Cuisine: Popular Recipes to Try at Home

Asian cuisine: full of healthy recipes

Asian cuisine has a lot to offer, which is why we would like to present a few recipes to you here. First, we will briefly explain the advantages of the following dishes to you.

• One benefit of Asian food is that for the most part, it is very healthy.
• Vegetables are a key ingredient in most Asian dishes.
• Fish is also one of the main ingredients and can score points as a supplier of omega-3 fatty acids.
• Soy products are also often used. They are also healthy because they contain fiber.
• In addition, the food is usually prepared in a wok to preserve vitamins.
• Furthermore, Asian cuisine is incredibly versatile – after all, it is about the dishes of all different countries, which all cook differently. There are therefore countless starters, main courses, and desserts to discover.
• You can therefore be sure that there is something for every taste.

Delicious Asian noodle soup

The following noodle soup is quick and easy to cook. For 4 servings you will need 800ml chicken stock, 2 cloves of garlic, a 2cm piece of ginger, 1 teaspoon of brown sugar, 1 tablespoon of soy sauce, 5 brown mushrooms, and 2 springs onions, 1 large carrot, and about 75 grams of Asian noodles.

1. First, peel the garlic cloves and crush them. Then peel the ginger and cut it into slices.
2. Then put the water mixed with chicken broth in a saucepan and bring to a boil.
3. Then add the garlic, ginger, brown sugar, and soy sauce and let the mixture simmer over medium heat for about 10 minutes.
4. Now cut the mushrooms and the peeled carrot into small cubes and the spring onion into rings.
5. Add the vegetables to the soup and let everything cook together for about 5 minutes.
6. Now prepare your pasta according to the package directions and transfer it to a plate.
7. Then pour the finished soup over the noodles. Your Asian noodle soup is ready!
8. Tip: You can also garnish the soup with fresh coriander or use fish sauce instead of soy sauce.

Asian coconut curry with chicken breast fillet

For the main course, we will show you how to prepare coconut curry with chicken breast fillet. For 4 servings you need: 300 grams of carrots, 2 cloves of garlic, 2 red chili peppers, 500 grams of chicken breast fillets, 1 piece of ginger, 1 tablespoon of clarified butter, 2 tablespoons of curry powder, 1 can of coconut milk and 2 teaspoons of vegetable stock.

1. First peel the carrots, ginger, and garlic. Then cut the carrots into small slices and mince the garlic.
2. Also, halve and deseed the chilies. Then cut everything into fine crescents.
3. Now cut your washed chicken into cubes.
4. Then put the clarified butter in a large pan and heat it up.
5. Now fry your chicken breast fillets in it. After a short while, add the carrot slices.
6. After a few minutes add the ginger, garlic, and chilies and sauté for another 2 minutes.
7. Season everything with curry powder.
8. Then add the coconut milk and 350 milliliters of water, bring everything to a boil and then also add the broth to the mixture.
9. Then set the stove to medium-high and let it simmer for about 10 minutes.
10. You can then season your curry however you like – for example with fish sauce and fresh coriander.
11. It is best to serve the curry with jasmine rice. You can also use basmati rice or regular boil-in-the-bag rice.

Asian dessert: Coconut rice pudding with mango sauce

Sweet rice pudding is also very popular in Asian cuisine. Here we show you a variant with coconut milk and mango. For 4 servings you need 125 grams of rice pudding, 1 can of coconut milk, 200 milliliters of milk, 4 tablespoons of sugar, 1 can of mango, and 2 vanilla beans.

1. Put the coconut milk and the normal milk in a saucepan together with the sliced vanilla pods and the rice pudding and bring everything to a boil over high heat.
2. Then set the stove to low heat and let everything simmer under the covered pot for about 25 minutes. Then add the 4 tablespoons of sugar and mix well.
3. Now drain the can of mango, puree the pulp and mix it with the juice that was in the can.
4. To serve, place the rice in bowls and pour over the mango sauce.