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Easy Asian Food Recipes (Homemade style)

Updated on September 30, 2015

Modifed Homemade Recipes. Inspired for quick cheap simply meals for a growing family.

I have been asked many times how did you make that? What did you put in it? Is it easy? The answer is, yes it is and it must be easy for my own sake too!

I've been cooking since I was about 10 years old for my family after my parents, grandmother and loved ones taught me what to do. After many years, I have been able to alter many recipes weather taught or self learned to make life simpler on me and my budget. Currently I would cook meals for extended families and my little ones on a daily basis that come over to visit, which do not come easy or cheap. I would like to share what I know with other families for a simpler life who wants to cook Asian food that ANYONE can make.

Most of my food ingredients are on a basis of how much spice, flavor, and ingredients such as veggies you would like to add base on your taste. I have ALWAYS found that one recipe will always have more than one different ways to prepare it base on the cooker. I have had 4 grannies told me 4 different ways to do something correctly on the same thing at the same time. The important factor is cooking it the way you want to, how it fits your cooking style, and ALWAYS experiment.

There are many version but this is how I do it to make life easier with kids.

Ingredients

  • 1 bottle Kalbi Marinade or 1 bottle Korean Asian Pear Marinade
  • 1 pack of sliced short ribs [Do not need to be the best cut of meat]
  • 1 cup water
  • 1/2 cup soy sauce
  • 1 sliced yellow or red onion
  • 1 tablespoon scallion/green onion [finely chop]
  • 1 teaspoon diced garlic
  • 1 tablespoon oil [I use olive oil but sesame oil is good too]

Instructions

  1. Marinade for about 3 hours [Longer if desire]
  2. Heat grill. When hot place marinade ribs and grill until desire degree of temperature.
  3. Serve with white rice and side dishes such as kimchee.
Cast your vote for Korean BBQ

Ingredients

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Laab (Diced Pork Salade)

There are many style of laab. Beef, fish, pork and chicken. This is my altered version for a quicker easier cooking meal with kids.

Ingredients

  • Any cut of pork of your choice. [I cook pounds size depending how much people I am serving. For my small family it is about 2lbs]
  • 1 Lime [2 if I am cooking more]
  • 3 green onion
  • 1 handful of cilantro
  • 1/2 tablespoon salt
  • Optional: [Roast ground rice powder found at any Asian store].

Instructions

  1. Boil pork in a pot until cooked.
  2. Once pork is cooked, dice pork by chopping. If using food processor make sure it is in small chunks not mash.
  3. Strip green onion into strips. [I use a fork and run if down the long length of the stalks on the cutting board. It do not need to be perfect lengths.]
  4. Dice cilantro in medium size.
  5. Cut lime(s) into several wedge sizes.
  6. In a bowl, mix the pork and other ingredients together. Squeeze the limes juices into the bowl as well and throw in only a few lime wedges.
  7. Serve with white rice!

Ingredients

Stir-Fry Sticky Wings

This is a dish my mom cooked since I was a kid and learned through watching.

Ingredients

  • 1 package of wings (Any size amount base on feeding size).
  • 1 stalk lemon grass (if cannot find
  • it can be done without) (Sometimes I do not have some on hand and go without).
  • 2 Green Onion/Scallions
  • 1 handful of cilantro
  • 1 tablespoon diced garlic (Pre-diced bottled one is okay too but not as fresh).
  • 1 tablespoon diced ginger
  • 1 -2 tablespoon of soy sauce (This is up to your preferences of how much soy sauce).
  • 1/4 cup of cooking oil (I only cook with Olive Oil in my house).
  • Optional: 1-2 tablespoon of Oyster sauce (Found in most Asian groceries).

Instructions

  1. In Wok or Skillet heat 1/4 cup cooking oil. When heated, stir in 1 tablespoon diced garlic and 1 tablespoon diced ginger. Cook until aroma smell.
  2. Stir in chicken wings. Cover with a lid. Stir occasionally to not burn the bottom of Wok/Skillet.
  3. 5 minutes into cooking, stir in the rest of the ingredients.
  4. Cook and cover with a lid. Stir occasionally to not burn. Cook until meat is thoroughly cooked. My stove it is about 15-20 minutes.
  5. YUM!

Ingredients

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Cooking Style!

Cooking can be a challenge, even to a chef, if you have several little children running around the house and you’re the only sitter.

Do you alter recipes to your liking or stick to the original recipes?

Baked Fish

I have seen many Hmong ladies cook it in many different styles. But from watching my mother and mother-in-law I have altered it in some ways to make it adaptable to my life with little kids.

Ingredients

  • 1 fish of your choice.
  • 3 -8 banana leaf. Aluminum foil works too if cannot find banana leaf.
  • 1 teaspoon salt
  • 2 Romanian tomato
  • 2 green onion/scallion
  • 1/2 handful of cilantro
  • 1 teaspoon black pepper
  • 1 tablespoon diced garlic (Pre-diced bottle is okay but not as fresh).
  • Optional: 1 teaspoon paprika. (I've seen some women use it and it does add a different spice to it).
  • Optional: 1/2 sliced yellow onion.

Instructions

  1. Clean, gut, and de-scale the fish. Most stores usually do this already if not freshly caught. With a cooking scissor cut open the underside of the fish; head to tail. (A knife is okay too if you're comfortable with it, be careful).
  2. Preheat oven to 300 degrees.
  3. In a bowl, mix all the ingredients and stir.
  4. Throw the fish in and mix the ingredients well over the fish as well as the inside of the fish.
  5. On a oven tray/pan, place enough banana leaf to cover the area and enough to wrap around the fish. If using Aluminum foil, cut enough to cover the entire pan/tray with left over on the side to roll over and wrap the fish.
  6. Place fish on center of tray/pan.
  7. Stuff as much as you can of the ingredients in bowl into the slit open (bottom side) of the fish.
  8. Place left over ingredients around and on top of fish.
  9. Roll banana leaf or Aluminum foil around the fish but not tightly. Seal it.
  10. Place the tray/pan into the oven and turn it to 350-400 degrees. Cook for about 30 minutes, sometimes 1 hour depending on ovens.
  11. Serve with rice when cook.

Ingredients

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Stir Fry Mussels

I have actually retrieved this recipe online (Taiwanese) and make some alter to my tasting and easiness. I found it to be too sweet in the original recipe.

Ingredients

  • 1 1/2 pounds mussels
  • 2 finely chopped garlic (Pre-diced bottled garlic is okay too but not as fresh).
  • 1 inch ginger (peeled and cut into thin strips).
  • 1 1/2 fresh red chilies (seeded and sliced into pieces).
  • 2 stalks scallion/green onion (cut into 2inch lengths).
  • 1 teaspoon soy sauce
  • 1 teaspoon oyster sauce
  • 1 teaspoon sugar
  • 1/4 teaspoon sesame oil
  • 2 tablespoon cooking oil (I use olive oil only).

Instructions

  1. Scrub and clean the shell thoroughly. Rinse with cold water and drain.
  2. Heat up a wok/skillet and add the cooking oil.
  3. When the cooking oil is very hot, add garlic and ginger. Stir-fry until aromatic. Then follow by the red chilies and do a few quick stirs.
  4. Add the mussels into the skillet/wok and stir a few times and cover with the skillet/wok’s lid.
  5. When the clams are cooked (open up), add all the seasonings into the wok/skillet.
  6. Cover the lid again until most clams are open. Add the chopped scallions into the skillet/wok. Do a few quick stirs.
  7. Serve with rice.

Ingredients

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Chili Bamboo and Pork

I would say this is by far the easier one and anyone who ever stepped foot into my house loves even my kids!

Ingredients

  • 1 -2 pounds ground pork (ground beef is also good). (Strips of meat also works with this).
  • 1 bottle bamboo in chili oil. Any brand name works the same.
  • 1 teaspoon garlic powder.
  • 1 teaspoon soy sauce (I use this in place of salt).
  • 1/2 black pepper.
  • 1 stalk scallion/green onion.
  • Optional: 1 sliced yellow onion.
  • Optional: 1/4 teaspoon salt
  • 1 tablespoon cooking oil. (I use olive oil only).

Instructions

  1. Heat cooking oil in wok/skillet. Once heated, stir in the pork or beef.
  2. Add all ingredients EXCEPT red chili bamboo and sliced yellow onion.
  3. Stir occasionally until meat is cooked.
  4. Open the bottle of chili bamboo. (I usually drain most of the oil in the bottle because too much oil).
  5. Stir in yellow onion and cook for 3 minutes until onion is tender.
  6. Stir in bottle of chili bamboo. Cook for 3 minutes. Ready to serve.
  7. Serve with rice.

Ingredients

Simple Vermicelli Noodle. (Khw Poon Ncu).

In the olden days, most Hmong people used to live in villages in the mountain plains or tops. Weren't really rich like the city people who can eat the original version in Thailand. Hmong created their own version with the ingredients they can afford.

It is still ever so tasty! I added my own modern twist to it. (FYI, make sure you have a taste of fish sauce before making if its your preferences.)

BELOW IMAGES: I have added how the original Thai version looks like for comparison.

Ingredients

  • 1 -4 package Vermicelli Noodle (Depending on how people you are serving).
  • Any cut of meat
  • your preference even ground meat. (Sometimes I use rotisserie chicken when I am lazy).
  • 1 bottle fish sauce. About 1/3 cup
  • add more if needed for more people.
  • Water. About 2 cups
  • add more if needed for more people.
  • Red chili pepper. (None is fine but add as much to get the spice amount desire).
  • 2 stalk green onion
  • 1/2 handful cilantro.
  • 1 teaspoon black pepper.
  • 1 teaspoon garlic powder.
  • 1 teaspoon paprika.
  • 1/2 cup cooking oil. (I use olive oil
  • any is fine too).
  • Any other vegetables added is okay too
  • in the picture I added shredded carrots.

Instructions

  1. Fill a pot with water and bring it to a boil. Place noodles into the boiling pot. Stir occasionally to not stick and burn at bottom of pot. (This will be like making pasta for spaghetti.)
  2. While noodles in cooking, get the cut of meat or ground meat (of your choice) and season it with 1 teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon paprika. In a skillet, add the 1/2 cup cooking oil and bring it to heat. Once oil is hot, cook the meat until it is cooked.
  3. If using rotisserie chicken, cut meats into strips or shred. Put aside.
  4. (The amount of time required for cooking will depend on the thickness of the cut. The meat should be slightly firm to the touch when it is done. Check for doneness by cutting a small slice in the piece and check to see that the meat is opaque in appearance inside and that the juices run clear. If the cut is thick enough, check the temperature of the meat with a thermometer to be sure it is at 160°F. http://www.recipetips.com/kitchen-tips/t--449/frying-pork.asp).
  5. When meat is cook, let it cool off. Cut the meat into long strips and set aside.
  6. Check the noodles. The noodles is cook when it is soft like pasta noodles. Once cook pour it into a strainer. Set aside.
  7. Dice the 2 stalk green onion, 1/2 handful cilantro, and Red chili pepper. (To not made it not as spicy and for garnisher only, de-seed the red pepper.)
  8. In a container or bowl, mix 1/3 cup fish sauce, 2 cups water, green onion, cilantro, and red chili pepper. Add more to your desire with water and fish sauce __ also if serving more people. (Please taste sauce for your desired tasting. If too salty add more water, if too watery add more fish sauce).
  9. When ready to serve, in a eating bowl, place the noodles, on top of noodles place the cooked meats, and pour the sauce amount desired into the bowl.
  10. Ready to eat.

Ingredients

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Laab (Shredded Rotisserie Chicken Salad)

As I said above with the Pork Laab... there are many style of laab. Beef, fish, pork and chicken. This is my altered version for a quicker easier cooking meal with kids.

Ingredients

  • 1 rotisserie Chicken [More for more guest]
  • 1 Lime [2 if I am cooking more] [Can use lime juice]
  • 3 green onion/scallions
  • 1 handful of cilantro
  • 1/2 tablespoon salt
  • 1 onion [finely sliced]
  • 1 tablespoon fish sauce [Add more to taste preference]
  • Basil
  • Pepper [fresh or dried flakes] [optional]
  • Optional but preferred: [Roast ground rice powder found at any Asian store].


Instructions

  1. Shred chicken [Look at image... can use fork or hand].
  2. Slice and dice ingredients [Cilantro, Scallions, Basil, and Onions]. OPTIONAL: Strip green onion into strips. [I use a fork and run if down the long length of the stalks on the cutting board. It do not need to be perfect lengths.]
  3. Cut lime(s) into several wedge sizes. Or squeeze juice for later use. Or juiced lime juice from store bottle.
  4. In a bowl, mix the chicken and other ingredients together. Squeeze the limes juices [or pour] into the bowl and throw in only a few lime wedges for decor.
  5. Serve with white rice!

Ramen Noodles

The imagination is endless when it comes to ramen noodles. Simply put almost every raw ingredient pairs well with it.

Ingredients

  • Ramen noodles [packages base on how many guest]
  • 1 Rotisserie Chicken
  • 2 green onion/scallions
  • Optional: [1 uncook egg or more with guest].

instructions

Instructions

  1. Boil water in cooking pot. [If lazy, you can also microwave noodles with water with flavoring packages]
  2. Shred chicken.
  3. Once pot is brought to boil put noodles and flavoring packages into pot.
  4. Add optional egg into pot. Be sure to crack the egg!
  5. Dice onions/scallions.
  6. Once noodles is cooked. Mix the shredded chicken and stir.
  7. Garnish with green onions/scallions.
  8. Eat alone or serve with rice!

Chicken Egg Sriracha Omelet

Who don't like egg? It is simple, easy, and healthy! Add stuffing of your choice and topping... oh the deliciousness!

Ingredients

  • 2-4 raw eggs [Depends of # guest, might need more]
  • 1 rotisserie chicken
  • 1 handful shredded cheese. Or 3 slice of cheese.
  • 1 handful of cilantro
  • 1/2 tablespoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon soy sauce [Add more per taste preferences]
  • Cooking oil of choice or butter
  • 1 bottle of Sriracha sauce.


Instructions

  1. Shred chicken.
  2. Dice cilantro in medium size.
  3. Crack eggs into a bowl.
  4. Add ingredients and stir. [Salt, black pepper, garlic powder, and soy sauce]
  5. In pan add oil or butter. When heated add bowl of egg.
  6. Slowly tilt the pan with egg. Trying to spread the egg to evenly cover the frying pan. Cook until fully cook.
  7. Add shredded chicken to one side of egg in pan.
  8. Layer cheese ontop of the chicken.
  9. Slowly flip egg side without ingredients over ingredients with cooking utensil. Making a cover.
  10. Let sit until cheese is melted.
  11. Remove to serving plate and garnish with cilantro and Xamount of Sriracha. [Add cheese if you have any left]
  12. Serve with white rice!

Stir Fry (Lazy and Budgeting Style)

Who don't have those moments when your on a very tight budget? Or is simple lazy and don't want to be an Iron Chef in your personal kitchen.

Ingredients

  • 1 rotisserie chicken
  • 1-2 bag of frozen vegetables of choice
  • 2 tablespoon Oyster sauce [Can be bought at an Asian grocer of international aisle at supermarket. There are many brands and any would work]
  • 1/2 tablespoon salt
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon diced onion or powder
  • 1 tablespoon of cooking oil


Instructions

  1. Shred chicken.
  2. Heat cooking oil in pan and cook frozen vegetables.
  3. Once vegetables is cook add shredded chicken.
  4. Add all remaining ingredients.
  5. Stir thoroughly until everything is mixed and coated.
  6. Serve with white rice and pepper!

Asian food... Do you eat it normally? Family members?

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    • kathysart profile image

      kathysart 5 years ago

      Yes love it but don' get it as often made properly as when we lived in Hawaii. Lovely lens.. angel blessed.

    • profile image

      anonymous 5 years ago

      Gotta try some of these one of these days. I love Chinese food but haven't tried others a lot. Although I'm not a big fan of Japanese and Korean cuisine, but they some things worth trying.