East Asian Recipes
Explore 24 authentic East Asian dishes. Import them into your Cook Planner weekly calendar.
Basil Chicken Pad Krapow
Savoury stir-fried chicken with garlic, Thai bird's eye chilies, and holy basil served over steamed rice with a crispy fried egg.
Char Siu BBQ Pork
Tender Cantonese roasted pork shoulder marinated in hoisin, fermented red bean curd, five-spice, honey, and Shaoxing wine, roasted to caramelized perfection with a sweet glossy maltose glaze.
Chicken Karaage
Prep Time: 20 mins Cook Time: 15 mins Irresistibly crispy Japanese izakaya fried chicken marinated in soy sauce, fresh ginger, garlic, sake, and toasted sesame oil, dredged in potato starch and double-fried to golden, ultra-crispy perfection, served with Japanese Kewpie mayonnaise and fresh lemon wedges. 1. Cut boneless, skin-on chicken thighs into bite-sized 4cm pieces. 2. In a bowl, combine grated ginger, grated garlic, soy sauce, Japanese sake, toasted sesame oil, sugar, black pepper, and salt. 3. Add chicken pieces, massage marinade into meat, and let rest for 20 minutes to absorb deep flavors. 4. Generously dredge each marinated chicken piece in potato starch, shaking off excess so a light, even powdery coating forms. 5. Heat vegetable oil in a deep pan to 160°C (320°F); fry chicken in batches for 3-4 minutes until lightly golden, then remove and rest for 3 minutes. 6. Increase oil temperature to 185°C (365°F) and flash-fry chicken for 60-90 seconds until deeply golden, shatteringly crisp, and sizzling. 7. Drain on a wire rack and serve immediately with Kewpie mayonnaise, lemon wedges, and a pinch of shichimi togarashi.
Crispy Scallion Oil Noodles
Shanghainese comfort staple featuring thin wheat noodles tossed in slow-infused aromatic crispy scallion oil, light soy sauce, dark soy sauce, and caramelized sugar.
Crispy Sesame Tofu Poke Bowl
Crispy pan-fried sesame tofu served over steamed jasmine rice with cucumber, edamame, and spicy sriracha mayo.
Dakgalbi
Chuncheon-style Korean sizzling skillet dish of boneless chicken thighs marinated in a fiery-sweet gochujang sauce, stir-fried on a hot cast iron grill with chewy rice cakes (tteok), sweet potato, green cabbage, perilla leaves, and melted mozzarella cheese.
Galbi Jjim
Luxurious Korean slow-braised beef short ribs simmered in a savory-sweet glaze of soy sauce, mirin, grated Korean pear, and toasted sesame oil with tender daikon radish, carrots, shiitake mushrooms, and chestnuts.
Garlic Cheese Bread
Pull-apart soft bread rolls stuffed with sweetened cream cheese and drenched in savory garlic parsley butter.
Gochujang Creamy Garlic Pasta
Silky, spicy-sweet Korean gochujang chili paste and heavy cream sauce tossed with al dente rigatoni pasta, garlic, and grated parmesan cheese.
Hainan Chicken Rice
Prep Time: 25 mins Cook Time: 45 mins Renowned Singaporean and Hainanese culinary icon featuring silky, succulent poached whole chicken steeped in ginger, scallions, and aromatics, served over fragrant jasmine rice toasted in rendered chicken fat and simmered in poaching broth, accompanied by homemade ginger-scallion oil, dark sweet soy sauce, and fiery chili-garlic sauce. 1. Rub whole chicken generously with coarse salt inside and out to clean and smooth the skin; rinse and pat dry. 2. Stuff chicken cavity with crushed ginger slices, scallion stalks, and garlic. 3. Lower chicken into a large pot of simmering water with salt; gently poach at a bare simmer for 40 minutes until just cooked through. 4. Immediately plunge poached chicken into an ice bath for 10 minutes to lock in juices and create a delicate gelatinous skin; brush skin with toasted sesame oil. 5. In a pot, render chicken fat with garlic and ginger; add washed jasmine rice and sauté until translucent. Pour in seasoned chicken poaching broth and cook until fluffy and aromatic. 6. Prepare ginger-scallion sauce by pouring hot oil over minced ginger, scallions, and salt. 7. Chop chicken into neat portions and serve alongside fragrant rice, sliced cucumber, fresh cilantro, ginger-scallion oil, and chili-garlic dip.
Japanese Garlic Butter Miso Ramen
A rich, comforting Hokkaido-style miso ramen soup featuring rich broth, red miso tare, garlic butter, and ramen noodles.
Kimchi Jjigae with Pork Belly & Tofu
Sizzling Korean comfort stew simmered with aged sour kimchi, succulent sliced pork belly, silken tofu, scallions, gochugaru, and anchovy-kelp broth.
Korean Cheese Buldak (Spicy Fire Chicken)
Tender chicken thigh pieces coated in a fiery sweet-spicy Gochujang glaze, topped with a thick blanket of gooey melted Mozzarella cheese.
Korean Creamy Rose Tteokbokki
Chewy Korean cylindrical rice cakes and fish cakes simmered in a silky, spicy-sweet Gochujang and heavy cream rose sauce.
Korean Gochujang Honey Garlic Fried Chicken
Crispy double-fried chicken bites coated in a sticky, sweet, and spicy Korean Gochujang honey garlic glaze.
Oyakodon
Japanese mother-and-child rice bowl featuring juicy chicken thigh and sweet onions simmered in savory dashi broth, bound with soft custardy eggs.
Pad Kee Mao
Sizzling high-heat Thai wok-tossed wide flat rice noodles with sliced chicken breast, garlic, bird's eye chilies, baby corn, sweet bell peppers, and copious handfuls of peppery holy basil in a smoky savory sauce.
Spicy Dan Dan Noodles
Classic Sichuan street noodles in a fiery, fragrant broth of chili oil, sesame paste, soy sauce, and Sichuan peppercorns, topped with crispy spiced ground chicken, preserved greens, and scallions.
Spicy Japanese Miso Sesame Ramen
Rich umami ramen broth seasoned with red miso and tahini sesame paste, topped with fresh noodles, soft-boiled egg, baby bok choy, and chili oil.
Sticky Gochujang Salmon Bites
Crispy bite-sized salmon cubes glazed in sweet-spicy Korean gochujang chili sauce, garlic, ginger, and toasted sesame oil over warm steamed rice with scallions.
Taiwanese Lu Rou Fan (Braised Pork Rice)
Melt-in-your-mouth tender pork belly cubes braised with fried shallots, Five-Spice, soy sauce, and rock sugar, served over steamed rice with braised eggs.
Taiwanese Popcorn Chicken
Crispy bite-sized chicken thigh pieces marinated in five-spice powder, soy sauce, and garlic, coated in sweet potato starch and fried with fresh Thai basil.
Thai Basil Tofu Stir-Fry (Pad Krapow Tofu)
Crispy golden tofu wok-tossed with aromatic Thai holy basil, spicy bird's eye chilies, garlic, and savory soy glaze over steaming jasmine rice.
Three Cup Chicken
Classic Taiwanese sizzling clay pot dish of chicken thighs braised to a glossy glaze in equal parts toasted sesame oil, premium soy sauce, and Shaoxing rice wine with whole garlic cloves, ginger coins, and fresh Thai basil.
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