1 to 3 hours + Asian recipes (40)

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Asian Beef Skewers

Recipe by: Vivian Chu

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These ginger infused beef kebabs make excellent party nibbles. Try leftovers on a sandwich!

Barbecued Asian Ginger Pork Chops

Recipe by: Lakmini Ebbinghaus

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Asian ingredients give these barbecued chops loads of flavour. They can also be put in the oven and grilled.

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Barbecued Chicken with Ginger and Black Bean Sauce

Recipe by: Denis Terrien

Reviews(3)

An easy, mouthwatering, Asian-inspired marinade for barbecued chicken.

Braised Ginger Chicken

Recipe by: Sheilani

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This recipe is good for the health. Tip: To always have fresh ginger on hand for a recipe, you can freeze it either peeled or unpeeled.

Cantonese beef with peppers and pasta

Recipe by: Maggie Pannell

Reviews(2)

A popular Chinese-style stir-fry that mixes distinctively flavoured, fermented black beans with prime lean beef and pasta to make an easy wok meal.

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Cardamom rice

Recipe by: Brenda Houghton

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Aromatic cardamom lends its rich flavour to this simple but luxurious side dish.

Chicken with lemongrass

Recipe by: Norma MacMillan

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A cross between a soup and stew, this dish captures the exciting spicy and sour flavours of South-east Asia. Lemongrass gives a citrus touch, and creamed coconut – using just the minimum for flavour – adds richness without excessive fat. Using the poaching liquid as the broth preserves the water-soluble vitamins.

Chicken yakitori

Recipe by: Norma MacMillan

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These delicious Japanese-style bites of chicken speared with green pepper and spring onions can be assembled in advance and then grilled just before serving. For the best flavour, leave the chicken to marinate for several hours or overnight, and remember to soak the skewers first so they do not burn under the grill.

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Chinese Orange Chicken

Recipe by: HARRY WETZEL

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A delicious citrus chicken recipe with flavours reminiscent of the orange chicken from your favourite Chinese.

Chinese roasted pork

Recipe by: Brenda Houghton

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A hoisin and soy marinade adds rich colour and an Oriental flavour to roasted pork. Try serving with ribbons of carrots, courgettes and spring onions stir-fried in chicken stock with a little oyster sauce, tossed with egg thread noodles.

Chinese spring rolls

Recipe by: Maggie Pannell

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These popular Chinese light bites, filled with chicken and crisp vegetables, are given a new twist, wrapped with filo pastry rather than the usual wonton wrappers, then baked, not deep-fried. Enjoy with a fruity chutney and an Oriental-style salad, or serve as party nibbles.

Citrus chicken with pineapple salsa

Recipe by: Maggie Pannell

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Wake up your tastebuds with this zingy, zesty chicken.

Cold sesame noodles and vegetables

Recipe by: Norma MacMillan

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A long-time favourite at Chinese restaurants, cold sesame noodles make a great main or side dish. We've replaced hard-to-find sesame paste with peanut butter and sesame oil.

Crab and prawn parcels with sweet and sour sauce

Recipe by: Brenda Houghton

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Crisp filo parcels open to reveal a creamy seafood filling that contrasts wonderfully with a ginger and pineapple sauce. Try serving with a medley of mixed seasonal baby vegetables.

Devil's Curry

Recipe by: FAIQAH

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This is extremely spicy dish and very popular in South East Asia, especially in Singapore, Malaysia and the Phillipines. There are many variations to this traditional dish, and I'll try to be as close to the real thing as I can with my version. Don't worry, you can easily get the ingredients at any Asian supermarket. Serve with white rice and a big smile.

Fijian Carrot Soup

Recipe by: William Anatooskin

Reviews(2)

I developed this recipe after spending sometime in Fiji where I fell in love with their way of cooking.

Filipino Lumpia

Recipe by: LILQTPINAY23

Reviews(1)

This is the Filipino version of spring rolls. You can find lumpia wrappers in Asian supermarkets wherever they keep their frozen food.

Filipino Ribs

Recipe by: Christine Johnson

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Spareribs glazed with the sweet, tangy taste of the Philippines. One of the honey coating ingredients, star anise, is native to China; it is a star-shaped, dark brown pod that contains a pea-sized seed in each of its eight segments.

Gingered crab filo parcels

Recipe by: Azmina Govindji

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These Oriental-style, triangular parcels of crisp, light filo pastry enclose a ginger-flavoured filling of crab, water chestnuts and sweetcorn. They look and taste wonderful, and are really easy to make. Prepare them ahead for a party, then bake just before serving with a sweet chilli dipping sauce.

Green beans and celeriac in a stir-fry dressing

Recipe by: Brenda Houghton

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Lightly steamed vegetables in a sweet and sour sauce make a pretty starter or party dish.

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