Asian + Gluten free recipes (13)

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Aromatic steamed Asian swordfish

Recipe by: Maggie Pannell

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Swordfish has a distinctive, firm, meaty texture, but can become dry if grilled. Here it is steamed with vegetables and spicy Thai flavourings in paper parcels to ensure the flesh stays tender and succulent.

Cardamom rice

Recipe by: Brenda Houghton

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

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Chicken and banana korma

Recipe by: Norma MacMillan

Reviews(2)

This mild chicken and banana curry, enriched with almonds and yogurt, has a wonderfully smooth, creamy texture. Boneless, skinless chicken thighs add plenty of flavour, while being convenient to eat, quick to cook and quite low in fat. Serve with basmati rice and crispy grilled poppadoms or naan bread.

Devil's Tom Yum Soup

Recipe by: FAIQAH

Reviews(1)

You can easily get the ingredients in any Asian supermarket. But be careful, this is super spicy - which is the best way to eat Tom Yum! You can use chicken instead of fish if you prefer.

Duck salad with mushrooms and oranges

Recipe by: Maggie Pannell

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In this attractive salad, full-flavoured shiitake and chestnut mushrooms are combined with slices of tender griddled duck, juicy orange segments, crunchy water chestnuts and rice, with a fresh ginger and honey dressing. Duck meat is in fact very lean, once the thick layer of fat and skin has been removed.

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Fish and Tamarind Soup

Recipe by: Kim Abdullah

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Snapper is cooked in a fragrant Asian-style stock. You can find tamarind juice in Asian supermarkets. If you don't have any to hand, you can substitute distilled malt vinegar, as the tamarind juice lends a sour flavour.

Fragrant Ginger and Carrot Rice

Recipe by: Sowmya

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Fragrant basmati rice is sauteed with carrots, onions, fresh ginger, peanuts and coriander.

Ginger Garlic Paste

Recipe by: DC Girly Girl

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After finding heaps of recipes calling for ginger-garlic paste, but only finding ginger paste or garlic paste, but not both, at my local supermarket, I decided to find a recipe for it myself. Basically it is just equal amounts of root ginger and garlic pulsed together. Store in the refrigerator or freezer. You may use water in place of the oil, but it will not keep as long.

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Malaysian prawns and pineapple

Recipe by: Norma MacMillan

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This is really quick to make, yet very authentic-tasting. Although creamed coconut is a rich source of fat, this recipe uses much less than is usually found in Malaysian and Thai recipes. Serve with rice noodles or rice.

Marinated turkey pilaf

Recipe by: Brenda Houghton

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Fragrant seeds and spices infuse a captivating all-in-one dish with Eastern flavours.

Pilau rice

Recipe by: Brenda Houghton

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A lower-fat form of traditional pilau rice is the ideal partner for a range of spicy dishes.