East Asian Cuisine

While many of the ingredients used in cooking are the same or similar throughout, the method and style of preparation varies widely. The Japanese favour simple and delicate dishes, whereas Koreans prefer the fiery punch of chillies. The Vietnamese keep their cooking clean and light, while in Malaysia, rich and full-flavoured curries rule the day.


Aburi Maguro – Japanese Seared Tuna Salad

This delicious Japanese tuna salad is so fresh, healthy and clean-tasting. The recipe makes more dressing than you need but it can be stored in the refrigerator for use later.

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Almond Cakes – Macau style

Almond cake is a type of Chinese pastry. In Macau, the snack has been one of the most popular specialty products. The biscuit is one of the most standard pastries in Canton, and can also be found in some Chinatown bakery shops overseas.

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Amanattō – Japanese Candied Beans

Amanattō is a Japanese traditional confectionery that is made of azuki or other beans, covered with refined sugar after simmering with sugar syrup and drying.

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Anmitsu

Anmitsu is a Japanese dessert that has been popular for many decades. It is made of small cubes of agar jelly, a white translucent jelly made from red algae or seaweed. The agar is dissolved with water (or fruit juice such as apple juice) to make the jelly. It is served in a bowl with sweet azuki bean paste or anko (the an part of anmitsu), boiled peas, often gyūhi and a variety of fruits such as peach slices, mikan, pieces of pineapples, and cherries.

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Anpan – Japanese Sweet Roll

Anpan (あんパン ) is a Japanese sweet roll most commonly filled with red bean paste. Anpan can also be prepared with other fillings, including white beans (shiro-an), sesame (goma-an) and chestnut (kuri-an).

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Bai Qie Ji – White Cut Chicken

White cut chicken is a traditional Cantonese dish eaten at Chinese New Year to symbolise happiness, prosperity, and marriage ; And yet is comfort food in everyday Chinese home cooking.

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Bánh Mì – Vietnamese Sandwiches

The sandwich is a product of French colonialism in Indochina, combining ingredients from the French (baguettes, pâté and mayonnaise) with native Vietnamese ingredients, such as coriander, hot peppers, and pickled carrots.

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Bánh Xèo – Savoury Pancakes

Bánh xèo, literally sizzling cake, named for the loud sizzling sound it makes when the rice batter is poured into the hot skillet is a Vietnamese savoury fried pancake made of rice flour.

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Beef Sukiyaki

Sukiyaki is a Japanese dish, of the soup or stew type, prepared and served in the nabemono (Japanese hot pot) style. It consists of meat (usually thinly sliced beef) which is slowly cooked or simmered at the table, alongside vegetables and other ingredients, in a shallow iron pot in a mixture of soy sauce, sugar, and mirin. Before being eaten, the ingredients are usually dipped in a small bowl of raw, beaten eggs.

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Beni Shōga – Japanese Red Pickled Ginger

Ginger is an important Asian food, prized for its many culinary, medicinal and health benefits. That fact, along with the love of anything pickled, naturally led to beni shoga or the red pickled ginger slivers served on many Japanese dishes from okonomiyaki to yaki soba.

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Bulgogi – Korean BBQ Beef

Bulgogi is traditionally grilled, but pan-cooking has become popular as well. Whole cloves of garlic, sliced onions and chopped green peppers are often grilled or fried with the meat.

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Cantonese Crabmeat and Sweetcorn Soup

This Cantonese dish is widely known and served at virtually all Chinese restaurants worldwide.

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Cendol

Cendol is a traditional dessert originating from Southeast Asia which is popular in Indonesia, Malaysia, Myanmar (where it is known as mont let saung), Singapore, Vietnam, and Thailand.

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Char Siu – Honey Roasted Pork (Chinese Barbecued Pork)

Char siu (char siew) is of Cantonese origin where pork is marinated in a honey hoisin sauce, and then roast in the oven to charred, savoury, and sticky sweet perfection. If there is a pork recipe that defines Chinese cooking, char siu (char siew) would be it.

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Chicken Katsu

Overwhelmingly popular plate lunch entrées reflect Asian influence. Of Japanese origin is Chicken Katsu, fried boneless chicken coated with Japanese bread crumbs

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