This portfolio is created to showcase the products I made during "Asian Cuisine" class. (Disclaimer: All recipes are not created by the publisher of this portfolio.)
A Korean noodle dish made up of stir-fried glass noodles (dang myun), beef and vegetables such as spinach, carrots, mushrooms and bamboo shoots. It is savory and slightly sweet dish with mild flavor of soy sauce and sesame oil.
A Korean rice bowl which is made up of sticky/sushi rice topped with egg, beef, sukju namul (marinated bean sprouts), marinated cucumber, carrots and mushrooms. Bibim means mixing rice while bap means rice, that's why everything in the bowl is meant to be mixed all together.
A type of gui in Korean cuisine. Gui means any grilled dish while samgyupsal means pork belly, thus, it is collectively known as grilled pork belly. Pork belly is usually marinated in rich sauce to enhance color and impart savory and spicy flavors.
This is also known as Chawanmushi. It is a steamed egg custard originated in Japan which is made up of savory ingredients. For this recipe, shitake and enoki mushrooms are used as the main savory ingredients. It is usually served with Japanese mayonnaise and soy caramel.
Tonkotsu literally means "pork bones". This ramen consists of fresh ramen noodles, creamy soup broth (made up from boiled pork bones) and chashu (Japanese braised pork belly); topped with green onions, kikurage (wood ear mushroom/black fungus), enoki and oyster mushrooms, toasted garlic and ajitsuke tamago (ramen egg).
This crispy duck recipe is originated from Hunan, a province in China. It involves two cooking technique, steaming and deep-frying; this is to achieve a tender duck meat inside and crispy skin outside. Flavors usually come from star anise, fennel. peppercorns and other spices.
Also known as Dandan Mian. It is one of the most famous Sichuan street foods. Freshly boiled thin noodles are topped with savory, spicy sauce, flavorful ground pork, bok choy, sui mi ya cai (pickled/preserved mustard), scallions, fresh chilies, black fungus, toasted garlic, onion and peanut flakes.
This is called Padang Chili Crab due to its place of origin-- Padang, which is a region in Indonesia located in West Sumatra. Crab is deep fried and coated with hot and spicy sauce with hint of sweetness. Bird's eye chili and ginger are the main ingredients that contribute to the hotness and spiciness of this dish.
This is called Balinese Fish Curry due to its place of origin-- Bali, an island in Indonesia. Deep-fried fish is topped with Indonesian curry sauce, which has balanced flavors of sweetness/creaminess (from coconut), spiciness (bird's eye chili and ginger) and sourness/citrus (tamarind and kaffir lime leaves).
This dish is seared duck simmered in sweet, spicy and creamy nut sauce. The sauce has a similar taste with Indonesian curry as it also consists of ginger, garlic, chili and coconut cream, except that it has nuts in it, which enhances the flavor and texture of the sauce. It is best served with rice.
A famous Thai stir-fry noodles. It is salty (fish sauce) and a bit sweet (sugar) and sour (tamarind and rice wine vinegar). For this recipe, peanuts, bean sprouts, scallions, tofu, pork and shrimp are added but other vegetables or any kind of meat could also be used. For some, they prefer it to be spicy but the chili is usually served separately as condiment and is not directly added into the dish.
Bánh mì is literally the Vietnamese word for bread. In Vietnamese cuisine, it refers to a short-type of baguette filled with savory ingredients and served as a meal. For this recipe, filling is composed of roasted pork belly, pickled daikon-carrots, cucumber, jalapeno, scallions, mayonnaise and chicken pate.