r/AsianKitchen

I recently joined this community and you guys have inspired me to try an old favorite from my childhood. My stepdad is half chinese and he used to make this for us as a quick meal when he didn’t feel like cooking a whole dinner. My mom was the breadwinner in our household so my dad made most of the weekday dinners. I put my own little spin on it by adding cilantro and black pepper to the rice. This is the first time I’ve eaten this in probably about 30 years and my first time actually cooking it myself so I learned on the first round. There’s oil in the can so don’t add oil to the pan when sauteeing the onions. There’s second time I did this I used the oil from the can as my cooking oil and I also added bell peppers in addition to the onion. Bought a three can pack on amazon and ate two in two days. The second photo is next day leftovers that I topped with a fried egg and oregano and kimchi on the side. It was an f-delicious addition.

A hearty bowl of lamb 🍜 ramen..

Video Source Here

🥥 Olya Khobryacha Chicken Curry

🛒 Ingredients:

• 1 kg Chicken

• 2 cups Fresh Grated Coconut (Olya Khobra)

• 3 Medium Onions (finely chopped)

• 2 Tomatoes (finely chopped)

• 2 tbsp Ginger-Garlic Paste

• 2 tsp Red Chilli Powder

• ½ tsp Turmeric Powder

• 2 tsp Coriander Powder

• 1 tsp Garam Masala

• Salt to taste

• 3 tbsp Oil

• Fresh Coriander (chopped)

• 3 cups Water

👩‍🍳 Method:

1. Heat oil in a kadhai and sauté the onions until golden brown.

2. Add ginger-garlic paste and cook until the raw smell disappears.

3. Add tomatoes, turmeric, red chilli powder, coriander powder, and salt. Cook until the masala releases oil.

4. Add the chicken and cook for 8–10 minutes.

5. Grind the fresh grated coconut with a little water into a smooth paste and add it to the chicken.

6. Pour in the water, mix well, cover, and cook for 25–30 minutes until the chicken becomes tender.

7. Sprinkle garam masala and fresh coriander.

8. Serve hot with chapati, bhakri, or steamed rice.

❤️ Rich, creamy, and packed with authentic Maharashtrian flavors!

🌶️ Chicken Kharda

🛒 Ingredients:

• 500 g Boneless Chicken

• 1½ cups Fresh Coriander Leaves

• 10–12 Green Chillies

• 10 Garlic Cloves

• 1½ inch Ginger

• 1 tsp Cumin Seeds

• ½ tsp Turmeric Powder

• Salt to taste

• 3 tbsp Oil

• 2 Medium Onions (sliced)

👩‍🍳 Method:

1. Grind coriander leaves, green chillies, garlic, ginger, cumin seeds, and a little water into a coarse green paste.

2. Heat oil in a pan and sauté the sliced onions until light golden.

3. Add turmeric powder and chicken. Cook for 6–8 minutes.

4. Add the prepared green kharda paste and salt. Mix well.

5. Cover and cook on medium flame for 12–15 minutes until the chicken is fully cooked.

6. Remove the lid and cook for another 3–4 minutes until the masala coats the chicken nicely.

7. Serve hot with chapati, bhakri, or steamed rice.

❤️ A fiery Maharashtrian Chicken Kharda bursting with fresh green chilli and coriander flavors!

Great texture and delicious flavor.

If you feel like trying it at home, the full process is here.

My first chicken feet adobo that I just cooked since I came here in the US! It was soo tasty! I can’t believe that I cooked it! Soo good with rice!! 😋😋
I just had a happy tummy! 😁

This is no doubt the best pimped-up instant noodles I’ve made so far. The marinade had so much flavour, and once the chicken was marinated and oven-baked, it tasted next level.

It was almost like having two amazing meals on one plate. 

I can’t recommend this recipe enough!

Video Source here

Char Siu Pork Belly with Chorizo Mushroom Béchamel, Gouda Cheese Grits & Black Vinegar Glaze
Servings: 2–3
Ingredients
Char Siu Pork Belly
1–1.25 lb pork belly, cut into thick strips
2 tbsp Hoisin sauce
1 tbsp Soy sauce
1 tbsp Oyster sauce (optional but recommended)
1 tbsp honey
1 tbsp brown sugar
1 tsp Chinese five spice
3 cloves garlic, minced
1 tsp grated ginger
1 tsp sesame oil
½ tsp white pepper
Red food coloring (optional)
Chorizo Mushroom Béchamel
4 oz Chorizo, diced or crumbled
6–8 oz mushrooms (cremini or shiitake), finely chopped
2 tbsp butter (reduce if chorizo releases a lot of fat)
2 tbsp all-purpose flour
1½ cups whole milk, warm
¼ cup heavy cream (optional)
2 cloves garlic, minced
¼ tsp black pepper
Salt, to taste
Pinch of nutmeg (optional)
¼ cup grated parmesan (optional)
Gouda Cheese Grits
¾ cup stone-ground Grits
3 cups chicken stock or water
½–1 cup whole milk
2 tbsp butter
¾–1 cup shredded Gouda cheese
Salt, to taste
Black pepper, to taste
Optional: 2 tbsp cream cheese or heavy cream
Black Vinegar Glaze
2 tbsp Chinese black vinegar
1 tsp honey
1 tsp Soy sauce

Prep
Mix all char siu marinade ingredients into a paste.
Coat pork belly thoroughly.
Marinate for at least 4 hours, preferably overnight.

Cooking Instructions
1. Cook the Char Siu Pork Belly
Preheat oven to 375°F (190°C).
Place pork belly on a wire rack over a tray.
Roast for 35–45 minutes, flipping halfway and basting with leftover marinade.
During the last 5–8 minutes, brush with extra honey and broil until sticky and caramelized.
Rest for 5–10 minutes, then slice.
2. Make the Gouda Grits
Bring stock (or water) and a pinch of salt to a gentle boil.
Slowly whisk in the grits to avoid lumps.
Lower heat and cook, stirring often, until creamy and tender (20–30 minutes).
Add milk gradually if the grits become too thick.
Stir in butter.
Add shredded Gouda and mix until smooth.
Season with black pepper and adjust salt.
3. Make the Chorizo Mushroom Béchamel
Heat a skillet over medium heat. Cook the chorizo until fat renders and it gets slightly crispy. Remove and reserve, leaving 1–2 tbsp fat in the pan.
Add mushrooms and cook until browned and moisture evaporates (6–8 minutes).
Add garlic; cook 30 seconds.
Add butter if needed, then sprinkle in flour. Stir for 1–2 minutes.
Slowly whisk in warm milk (and cream if using) until smooth.
Simmer until thick and velvety (3–5 minutes).
Stir chorizo back in.
Season with pepper, nutmeg, and salt if needed.
Optional: stir in parmesan.
4. Make the Black Vinegar Glaze
Add black vinegar, honey, and soy sauce to a small saucepan over low-medium heat.
Simmer for 1–2 minutes until slightly reduced and glossy.
Taste — it should be tangy, lightly sweet, and savory.

Plating
Spoon creamy Gouda grits onto the plate.
Ladle chorizo mushroom béchamel over the grits.
Arrange sliced char siu pork belly on top.
Drizzle black vinegar glaze over the pork and around the plate.
Optional garnish: scallions, crispy shallots, or cracked pepper.
Notes
This dish balances sweet sticky char siu pork belly, smoky creamy chorizo mushroom sauce, rich cheesy grits, and a sharp black vinegar finish to keep everything balanced.

Great texture, bold and delicious flavor, and surprisingly easy to cook.

Hot Oil Noodles Video Source

Great texture, bold and delicious flavor.

Video Source Here

Great texture and delicious flavor. If you feel like trying it at home, the full process is here.

Ingredients

・Chicken thighs - 400 g

・Sugar - 1 1/2 tbsp

・Mirin - 2 tbsp

・Sake - 2 tbsp

・Soy sauce - 2 tbsp

Tips / Notes

・Cook the chicken skin-side down first to give it a nice golden color

・Wipe off excess oil before adding the seasonings so the sauce coats the chicken well and the dish does not become too oily

My favorite kind of comfort food. Standard Korean home-cooked meal for tonight. 🍚🍲

This is the kind of dish you’d find at the Korean BBQ restaurants in Korea. The marinade has a deep, rich flavour that makes this dish truly special.

It’s also a fantastic way to enjoy plenty of vegetables. If you love Korean BBQ, this is definitely worth trying at home!

Great texture and delicious flavor.

If you feel like trying it at home, the full process is here.