Asian

Wonderfully light and fragrant, this beautiful Asian inspired chicken and prawn soup is deliciously healthy. Enjoy it for lunch or dinner on a cooling Winter's day.

Excite your dinner guests with this crunchy, succulent and oh-so-delicious five spice squid with zingy lime mayonnaise - the perfect share-plate for your next dinner party!

Asian-style lamb kebabs drizzled with black bean sauce and sesame seeds.

Vegetable chap-chai is an Asian-style stir-fry of baby buk choy, choy sum and wombok.

We used snapper fillets for this recipe but you can use any white fish fillet you prefer. Note

Stir-fries are always an excellent choice for a mid-week dinner, being fast, fresh and full of flavour.

An easy and delicious chicken, mixed vegetable and almond stir-fry for a quick mid-week dinner.

Delicious duck broth with noodles, gai larn, green onions and fresh coriander.

Serve this delicious stir-fry with hot hokkien noodles for a speedy, easy mid-week dinner.

Simple yet brimming with flavours, this Asian-inspired dish is a wonderful way to enjoy fish.

Salt and pepper squid is always a winner. Long red chillies are generally milder than the smaller ones; if you like extra heat, then go ahead and include the big guns.

Kung pao, a classic Sichuan stir-fry, is made with either seafood or chicken, peanuts and lots of chillies. An authentic Sichuan-Chinese restaurant always has a delicious kung pao. Note

Try this tasty, speedy lamb and noodle stir-fry for an easy weeknight dinner.

A huge hit at parties, fresh rice paper rolls also make an excellent lunch, or after-school snack.

We suggest you make your own stock for this recipe; see the recipe on page 112. Arborio rice, otherwise known as white short-grain rice, is an excellent choice for this recipe due to its high starch level, making for a deliciously creamy soup. This soup is our take on the classic Greek avgolemono (which translates […]

Tossed with omelette strips and hot chilli, this gingery fried rice makes a speedy, delicious weeknight dinner.

Butterflied chicken with a Thai dipping sauce, brought to you by Australian Women's Weekly.

Thin slices of rare beef, lime and fragrant herbs and spices are combined to make this mouth-watering, light soup.

Satay sauce is a delicious creamy, sweet and salty peanut-based sauce that typically also contains soy sauce, coconut milk, ginger and garlic. It is used widely in Thai, Indonesian, Malaysian, Singaporean and Vietnamese cuisines.

Steamed Asian greens with char siu sauce; quick, easy, authentic and delicious.

Treat yourself to this simple fish and scallop stir-fry and brighten up an ordinary mid-week evening.

These crispy cakes and dipping sauce make a great starter or snack. Easy to and cheap to prepare, you can't go wrong with this zingy dish.

Any Asian greens can be used in this recipe. Try it with buk choy or gai lan (also known as chinese broccoli); you need one bunch of asian greens. Add some baby spinach leaves and cucumber ribbons to the salad, if you like. Toss cooked rice stick noodles through the salad, if liked. Note

This goes well with stir-fried asian greens, chicken, pork and beef. Note

Light and refreshing Asian-style teriyaki beef salad from Australian Women's Weekly.

Spicy black bean sauce is available from Asian grocery stores and the Asian section of larger supermarkets. You can use a milder black bean sauce, if you prefer. Note

Fresh and fast, this spicy prawn stir-fry with noodles makes a great mid-week summer dinner.

Serve these tasty stir-fried vegetables as a side for poached chicken, or with noodles as a meat-free main.

Not suitable to freeze. Not suitable to microwave. You need to buy small baby buk choy as they are tender enough to be eaten raw. Note

A light and flavoursome yellow curry with kumara, green beans and tofu from Australian Women's Weekly.

A bowl of this veggie-loaded pork and noodle stir-fry makes the perfect weeknight dinner.

Asian-spiced turkey with a deliciously sweet and spiced peach and cranberry chutney.

Not suitable to freeze. Not suitable to microwave. Note

Dried chinese sausages, also called lop chong, are commonly made from pork but can be made with duck liver or beef. Red-brown in colour and sweet-spicy in flavour, they are sold, dried and strung, in all Asian food stores. Note

These soft noodles and crispy fish bites make a delicious main or dish to share.

With the stunning, fragrant flavours of ginger, chilli, coriander and lime, these juicy Asian fish cakes make a delicious and light meal.

Substitute brown sugar for the palm sugar, if desired. The salad dressing can be made a day ahead and kept, covered, in the refrigerator. Note

Sticky and sweet Asian-style teriyaki steak on a bed of pickled cucumber, carrot and cabbage.

A delicious Asian-style side dish of buk choy steamed with chilli oil from Australian Women's Weekly

We used a baguette for the garlic toast. If making this dish a few hours ahead, combine ingredients, except for cucumber, in large bowl; toss cucumber through just before serving. The longer the salmon marinates with the lime, the more 'cooked' it will be.

Wombok is elongated in shape with pale green, crinkly leaves, and is the most common cabbage in South-East Asian cooking. It is found in Asian grocery stores and most supermarkets.

These seafood skewers are speedy, spicy and highly nutritious. The fish is high in protein, low in fat and contains omega-3 fatty acids, which help protect against heart disease. Mussels have three times more iron than meat and are a good source of zinc, an essential mineral that fights infection.

You can prepare the chicken the night before; store, covered, in the refrigerator. If using bamboo skewers, wrap the ends in foil to prevent them from burning. Note

Twice-cooked asian pork belly with steamed ginger rice from Australian Women's Weekly.

A light and healthy Asian stir-fry with chicken, vegetable and almond.

These crunchy beef dumplings with sweet chilli dipping sauce are the ultimate crowd-pleaser.

This recipe is dairy-free. Note

“Twice-cooked” Chinese dishes date from days before refrigeration, when people boiled large cuts of meat because it kept better than if left fresh. Here, it also helps rid the meat of some of its excess fat. For extra-crisp pork, serve it on the capsicum mixture rather than tossing them together. Note

Asian-style vegetable dumplings in broth from Australian Women's Weekly.

An updated version of the Armenian nutmeg cake, this cake uses different spices and is more like a slice having a cake-like topping. Any nuts, such as almonds, pecans, walnuts or hazelnuts, can be substituted for the pistachios. Butter should be chopped while still refrigerator-cold. Using a medium- to large-sized food processor or large blender […]

Steamed asian vegies

If not serving rolls immediately, place, seam-side down, on a plastic-wrap-lined tray, then cover with a damp paper towel and refrigerate until ready to serve.

With hits of flavour from lemongrass, coriander and chilli, this easy beef and noodle dish makes a healthy weeknight dinner.

Packed full of fresh ingredients and mild spice, this tasty Asian salad combines crunchy noodles and crisp vegetables to create a delicious dish for lunch or dinner.

You’ll need about half a bunch of snake beans for this recipe. Use green beans, if you prefer. Note

These vegetable rice paper rolls are a popular dish to serve as a sharing plate with sweet chilli dipping sauce.

Convenience and ease are the hallmarks of this meal, a good addition to a menu plan where you're looking to feed a family well for less.

We've used snapper here but any white fish is delicious when dressed with traditional Japanese flavours. The result is a fresh, healthy and light meal. Both black and white sesame seeds are used in Japanese cooking; white sesame seeds have a nutty flavour, while black sesame seeds taste more bitter.

Brimming with flavour, this slow-cooked curry is perfect for the cooler weather.

Chinese water spinach is a mild, versatile vegetable with crunchy white stalks and tender, dark green leaves. It resembles a bunch of spinach (which can be substituted) but has longer, more flexible leaves and thicker stems.

The combination of chilli, lime and coriander is irresistible in this fragrant dish of rice noodles and thinly sliced steak.

This Asian spiced salmon dish is absolutely mouthwatering. The delicate, sweetness of the Nashi pears are a perfect accompaniment.

Delicious grilled tuna with fried noodles and cabbage from Australian Women's Weekly.

Filled with spicy stir-fried rice and fresh crab meat, this delicious omelette makes for an easy yet sophisticated dinner or lunch.

You will need two bunches of asparagus and a quarter of a medium wombok for this recipe. A barbecued chicken can also be used; remove and discard bones and skin then shred meat coarsely before tossing with remaining salad ingredients. Note

You’ll need to buy 2 x 270g packets of wonton wrappers. They are available from the refrigerated section of Asian grocery stores and most supermarkets. The rolls can be made a day before they’re needed, keep covered with damp absorbent paper, then plastic wrap, in the fridge. Bake the rolls up to an hour before […]

Fragrant and flavoursome dry beef curry with onions and peanuts from Australian Women's Weekly.

The chicken dumpling mixture makes 40 dumplings so you need a package containing at least 40 wonton wrappers. You can make the dumplings whenever you like, and freeze them, separated in two, or even four, batches, sealed tightly in snap-lock bags. When you want to use them, remove what you need from the freezer and […]

Uncooked spring rolls can be prepared 3 hours ahead; cover, refrigerate until required. Bake just before serving. Note

Tender lamb with a tangy Thai dipping sauce and green salad.

Give your regular roasted chicken an Asian kick with this hoisin, lime and chilli flavoured version. Served with baby bok choy, it's a complete, flavourful and low carb meal.

A herby and crunchy Asian salad with tender beef - a real summer delight.

You need to cook about 1 cup (200g) of white long-grain rice the day before making this recipe. Spread it in an even layer on a tray and refrigerate overnight. Note

You need 12 bamboo skewers for this recipe. Soak them in water for an hour before use to prevent them splintering or scorching during cooking. Note