Asian Favorites

Delicious Asian recipes with bold flavors and fresh ingredients.

Thai Pad Thai

Thailand's most famous stir-fried noodle dish.

Ingredients (Serves 2)

Noodles: - 200g rice noodles (dried, flat) - 2 tbsp vegetable oil

Protein (choose one): - 200g shrimp (peeled) - 200g chicken (sliced) - 200g tofu (cubed)

Aromatics: - 3 garlic cloves (minced) - 2 eggs

Vegetables: - 100g bean sprouts - 2 spring onions (cut 5cm pieces) - 50g Chinese chives (optional)

Sauce: - 3 tbsp tamarind paste - 3 tbsp fish sauce - 2 tbsp palm sugar - 1 tbsp rice vinegar

Garnish: - Crushed peanuts - Lime wedges - Dried chili flakes - Fresh cilantro

Instructions

1. Prep Noodles Soak in room temp water 30 min Drain when pliable (not soft)

2. Make Sauce - Mix all sauce ingredients - Taste: sweet, sour, salty balance - Adjust to your preference

3. Stir-Fry (High heat!) - Oil + garlic (30 seconds) - Add protein, cook 2 min - Push aside, scramble eggs - Add noodles + sauce - Toss 2-3 min until coated - Add vegetables, toss 1 min

4. Serve - Plate immediately - Top with peanuts, lime, chili - Add cilantro if desired

🌶️ Authenticity Tips

• Wok hei: Cook FAST on HIGH heat
• Tamarind: Don't substitute with lime
• Palm sugar: Gives authentic flavor
• Texture: Noodles should be chewy, not mushy

Japanese Ramen (Tonkotsu)

Rich, creamy pork bone broth - the ultimate comfort food.

Broth (8-12 hours, makes 2L)

• 2kg pork bones (neck, femur)
• 1 pig trotter (split)
• 2 onions (halved)
• 1 whole garlic head
• 5cm ginger (sliced)
• 2 tbsp sake

Toppings

• Chashu pork (braised pork belly)
• Soft-boiled eggs (marinated)
• Menma (fermented bamboo shoots)
• Nori (seaweed sheets)
• Spring onions (sliced)
• Sesame seeds

Noodles

• Fresh ramen noodles (per serving: 150g)
• Cook 2-3 minutes in boiling water

Method

1. Prepare Bones (1 hour) - Boil bones 10 min, discard water - Rinse thoroughly (removes impurities) - This step = clear, non-bitter broth

2. Cook Broth (10-12 hours) - Bones + water (cover by 5cm) - Boil hard for 1 hour (creates emulsion) - Add aromatics - Simmer 8-10 hours - Keep water level up - Broth should turn milky white

3. Season Broth - Salt to taste (start with 1 tsp per bowl) - Soy sauce for color - Sesame oil for richness

4. Assemble Bowl - Cooked noodles in bowl - Ladle hot broth (300ml per bowl) - Arrange toppings beautifully - Serve immediately with chopsticks & spoon

🍜 Master Tips

Boiling: Rolling boil = creamy broth
Time: Can't rush perfection (really 10+ hours)
Toppings: Make while broth simmers
Noodles: Fresh is best, cook just before serving

Itadakimasu! 🍜