2018 CelebrAsian Recipes

Chef: Cassandra Spence, Des Moines Social Club

Cumin Lamb Biang Biang Noodles 2 servings


For the biang biang noodles:

  • 1 1/2 cups bread flour
  • 1/4 teaspoon salt
  • 1/2 cup, plus 1 tablespoon water

For the lamb & sauce:  8 oz. fatty lamb shoulder or chuck, thinly sliced  1 tablespoon vegetable oil, plus 3 tablespoons (divided)  1 tablespoon Shaoxing rice wine, plus 2 tablespoons (divided)  1 teaspoon cornstarch  1 1/2 tablespoons cumin seeds  2 teaspoons coriander seeds  1/4 teaspoon freshly ground white pepper  1 tablespoon grated ginger  2 scallions, chopped (white parts and green parts separated)  7 cloves garlic, minced  1 long hot red or green chili pepper, de-seeded and thinly sliced  3 tablespoons chili oil, preferably homemade  1 teaspoon sugar  1 teaspoon black vinegar or rice vinegar  1 tablespoon soy sauce  1/2 teaspoon salt  1 small red onion, thinly sliced  1/2 cup finely diced Chinese celery or regular celery (optional)  3 baby bok choy, roughly chopped  1/2 cup garlic chives, roughly chopped (optional) Instructions:

  1. First, make the noodle dough. In the bowl of a stand mixer, add the bread flour, salt and water. Combine the mixture with your hands or a fork until it starts to form scraggly dough. Once the dough has come together a bit, attach the bowl to the mixer fitted with the dough hook attachment, and turn it on low speed (setting “2” on a KitchenAid). Allow the mixer to knead the dough for 20 minutes. By the end, the dough will have formed a ball that: doesn’t stick to the sides of the bowl, is smooth and elastic, and isn’t too dry.
  2. You’ll know the dough is done when you can rip off a piece of it and stretch it slowly by a couple inches without it breaking apart. If the dough breaks, knead for another 3-5 minutes (to allow the dough to absorb more moisture). If it still won’t stretch, try adding a tablespoon of water and kneading by hand to incorporate the water. Then transfer it to the mixer once again and allow the dough hook to do its work for another 5 minutes. You need to give the dough time to absorb the moisture uniformly.
  3. If, on the other hand, your kitchen is humid and the dough is a bit sticky, sprinkle in some more flour and knead for another 3-5 minutes.
  4. Once the dough has reached the right consistency, cover it with plastic wrap or an overturned bowl (as long as the bowl is not touching the dough) and allow it to rest for 1 to 2 hours.
  5. Now, get the rest of your ingredients ready. Combine the sliced lamb with 1 tablespoon vegetable oil, 1 tablespoon rice wine, and 1 teaspoon cornstarch. Set aside to marinate.
  6. In a clean, dry pan over medium heat, add the cumin seeds, coriander seeds, and white pepper. Toast the spices until fragrant, about 5 minutes. Coarsely grind the spices in a spice grinder or mortar & pestle. Set aside. Prepare all your vegetables, and set those aside as well.
  7. Now you’re ready to make the noodles. Line a baking sheet with parchment paper, and transfer the rested dough to a clean, oiled surface. Press the dough into a half-inch thick, relatively even rectangle about 10 inches in length. Cut the rectangle into 10 equal strips. Take each strip and lay flat on the counter. Use your palm to flatten the strip into a long, wide, flat noodle––don’t worry about it being perfectly straight or even.
  8. Now, the next step is how this noodle got its name. Pick up the noodle on both ends, lift it, and gently slap it repeatedly on the counter while stretching it out. You can also use your hands to flatten it out further so that the noodle has a relatively uniform thickness. The noodles should be about the thickness of spaghetti––if they are translucent at all, they’re too thin. Lay them onto your parchment-lined baking sheet, and repeat the process until you have all 10 noodles. If you run out of space on the parchment paper, just put another layer of parchment on top. You can keep the noodles this thick, or if you like thinner ones, you can slice each noodle in half lengthwise using a sharp knife. Cover the noodles with plastic wrap so they don’t dry out.
  9. Bring a large pot of water to a boil. The noodles will take approximately 90 seconds to cook, so make sure you time it right so that they’re cooked and drained around the same time that your sauce is done.
  10. To make the sauce, heat 3 tablespoons of vegetable oil in a large wok over medium heat. Add the ginger and scallion whites and cook for 1 minute. Add the garlic and chili pepper, and cook for another 30 seconds. Crank up the heat to high and add the marinated lamb. Stir-fry the lamb until just browned, and immediately add 2 tablespoons rice wine, along with your prepared spice mixture, the chili oil, sugar, vinegar, soy sauce, salt, onions, and celery (if using). If things are starting to stick to the bottom of the wok, add a ¼ cup or so of water to deglaze it.
  11. While that’s going, throw your noodles and the cabbage into boiling water, and cook for 90 seconds to 2 minutes.
  12. Transfer the cooked noodles and cabbage to the wok along with the garlic chives and scallion greens, and toss until everything is completely coated in the sauce.

Chef Larry Nguyen, Krunkwich Ramen House

Pork Belly Okonomiyaki Makes 2 large okonomiyaki


 Small head of nappa cabbage (~2lb) sliced thin  6 – 8 scallions sliced thin (greens reserved on side)  ¼ cup beni – shoga  1 ounce katsuobushi  4 large eggs  1 teaspoon baking powder  1 ½ cup water  1 tablespoon Hondashi powder  1 ½ cup AP flour  ½ cup potato starch  10-12 slices of roasted pork belly (or bacon)  Thin sliced nori, okonomi sauce (2 parts ketchup, 2 parts Worcestershire sauce, 1 part soy sauce, 1 part sugar), and mayo for topping


  1. Mix cabbage, green onion whites, half of beni-shoga, half of katsuobushi, potato starch, eggs, baking powder, water, Hondashi powder together to form a thick batter.
  2. Heat non-stick pan over medium heat and cover bottom with pork belly. Render some of the fat off and lightly browned. Turn belly slices over and pour batter mixture on top and spread evenly.
  3. Cover pan with lid and lower heat slightly. Cook for 10 minutes, swirling pan occasionally to promote even browning.
  4. Flip okonomiyaki. Either in pan if you’re confident or by turning over onto lid or sheet pan and sliding back into pan.
  5. Cook until no longer runny with lid on, 5-8 minutes longer.
  6. Slide out onto platter or cutting board. Cut into wedges (4-6) and top with scallion greens, sliced nori, okonomi sauce, rest of beni – shoga, mayo, and remaining katsuobushi.
  7. Eat the dang thing. Share!  

Chef Larry Nguyen, Krunckwich Ramen House

Smoked Shiitake Okonomiyaki Makes 2 large okonomiyaki


 Large bulb of fennel (~2lb) sliced thin (reserve fennel tops for garnish)  6 – 8 scallions sliced thin (greens reserved on side)  ¼ cup beni – shoga  2 tablespoons nutritional yeast  1 cup aquafaba  1 teaspoon baking powder  1 cup vegetable stock  1 ½ cup AP flour  ½ cup potato starch  2 tablespoons vegetable oil  2 cups sliced smoked shiitake mushrooms (or any other mushrooms)  Thin sliced nori, okonomi sauce (2 parts ketchup, 2 parts Worcestershire sauce, 1 part soy sauce, 1 part sugar), and vegan mayo for topping


  1. Whip aquafaba until stiff peaks form.
  2. Mix green onion whites, half of beni-shoga, potato starch, baking powder and water together to form a thick batter.
  3. Fold in whipped aquafaba carefully until homogenous.
  4. Heat non-stick pan over medium high heat and cover bottom with vegetable oil. Spread mushrooms and fennel evenly across the bottom of pan. Brown one side of vegetables. Cover evenly with okonomiyaki mixture.
  5. Cover pan with lid and lower heat to medium low. Cook for 10 minutes, swirling pan occasionally to promote even browning.
  6. Flip okonomiyaki. Either in pan if you’re confident or by turning over onto lid or sheet pan and sliding back into pan.
  7. Cook until no longer runny with lid on, 5-8 minutes longer.
  8. Slide out onto platter or cutting board. Cut into wedges (4-6) and top with scallion greens, fennel tops, sliced nori, rest of beni – shoga, mayo, and okonomi sauce.
  9. Eat the dang thing. Share!  

Chef Phem Chandrasekharan, Kurry Xpress

Jeera Rice

One of the most commonly made flavored rice from the north Indian cuisine is Jeera Rice. To make this simple and easy rice recipe, basmati rice is cooked with Jeera (cumin) and other mild spices. Jeera / Cumin help to digest the food better, so it is ideal to make it when planned for a heavy meal.


 2 cups basmati rice  3 ½ cups water  2 teaspoon Jeera / Cumin  2 tablespoon butter  Salt as needed / to your taste  2 small green chilies (optional)  1 bay leaf (optional)  1 inch cinnamon sticks (optional)


  1. Wash 2 cups of rice, 2 to 4 times (till the water runs clean) and soak rice in 3 ½ cups water for at least 20 mins. Add salt as needed / to your taste.
  2. Heat (medium) 2 tablespoon butter in a pan and after it melts and sauté spices (Jeera, green chilies, bay leaf and cinnamon sticks) until they begin to sizzle.
  3. Transfer soaked rice and sautéed spices along with butter to electronic rice cooker and cook till it is done. Mildly stir the content every 5 mins, so that spices, water and rice blend well to prepare perfectly cooked Jeera Rice.
  4. Enjoy with curry or Onion/Cucumber Raita.

Chef Phem Chandrasekharan, Kurry Xpress

Potato Fry

A simple and easy potato fry is very easy to prepare and make an Indian meal special. Lightly spiced with red chili powder and little garam masala, this potato fry has great taste and flavor. Accompany this with Jeera / plain rice, you will love it.


 2 cups of cubed potatoes  2 to 4 finely chopped medium size garlic (or) ½ teaspoon of garlic powder  ½ teaspoon Cumin/Jeera powder  ½ teaspoon Garam Masala  ½ teaspoon of turmeric powder  ¾ teaspoon of coriander powder  ¼ teaspoon of red chili powder (or) ½ teaspoon of Kashmiri chili powder (or) ¾ teaspoon of red paprika powder  Handful of finely chopped cilantro  Salt as needed / to your taste  2 teaspoon butter / vegetable oil / olive oil


  1. Cube, washed and peeled potatoes to small bite sizes. Add all ingredients except fresh garlic and chopped cilantro, marinate, cover and refrigerate for 30 minutes or more (overnight is recommended). If you are using garlic powder (instead of freshly chopped garlic), add it along with other ingredients and marinate potato cubes.
  2. Heat 2 teaspoon of butter/oil in a pan (medium heat) and sauté finely chopped garlic till raw smell goes off. Add marinated potato cubes and stir well. Lightly stir or toss every 3 minutes or so (do not stir too hard that would crush the cubes) and use non-stick spray, if potato sticks to the pan.
  3. Potato fry is done when you would be able to crush a cube easily without putting lot of pressure. Approximately it would take 15-20 minutes. Once it is done, taste couple of potato cubes and add salt and/or chili powder to your taste, sauté for couple of more minutes and enjoy!

Chef: Vithoun Saysopha, Taidam

Larb (ground pork salad) Ingredients:  2 lbs. ground pork  1 Tbsp. Chili flakes  5 Tbsp. Uncooked sticky rice  Pinch of Sugar  1 Tbsp. Fish sauce  1-2 Limes  1 Shallots or red onion minced  Cilantro chopped  Mint Instructions:

  1. Toast the uncooked rice in a dry skillet until golden brown, set aside to cool. When cool, grind in a food processor or mortar and pestle.
  2. Cook the ground pork in a skillet with oil and season with salt and pepper.
  3. When the pork is cooked through, add a tablespoon of the ground rice and the rest of the remaining ingredients and mix until all of the pork is evenly coated. Garnish with mint leaves.
  4. Serve with sticky rice or lettuce leaves.  

Chef: Vithoun Saysopha, Taidam

Samgyeopsal (Grilled Pork Belly) and Green Onion Salad Ingredients:  Pork belly  Sliced Green Onion For the Dressing:  2 tbsp. Soy sauce  1 tbsp. Sugar  1 tbsp. Sesame seeds  2 tsp. Korean chili powder  2 tsp. White vinegar  1 tsp. minced garlic Instructions:

  1. Slice the green onion lengthwise and rinse thoroughly to remove the slimy film.
  2. Mix the ingredients for the dressing in a bowl making sure all of the sugar is dissolved.
  3. Mix the green onion with the dressing and coat lightly
  4. Serve alongside the grilled pork belly

Chef: Jennifer Baccam, Tai Dam

Fried Flower Shaped Sesame Cookies One batch makes about 40-50 cookies Ingredients:

 1 can 17.8 oz. coconut cream  1 bag (16 oz.) glutinous rice flower  1 bag (16oz) rice flour  16 oz. all-purpose flour  2 eggs  4 tablespoon sesame seeds  Salt  4 cups of sugar  1 liter water


  1. Heat the frying oil with the mold in the oil.
  2. In a large mixing bowl, add the dry ingredients together.
  3. Add eggs and coconut milk, mix until batter is smooth.
  4. When the oil is hot, dip the heated mold 3/4s up the into the batter
  5. Dip the mold into the hot oil half way up into the batter.
  6. The cookie should separate and fall into the oil from the mold after a few good shakes. If the cookie doesn’t fall off, gently poke the cookie off with a wooden chopstick.
  7. To shape the flower, take a small bowl and place it upside down.
  8. When cookie is golden brown, remove from pot and shake off excess oil.
  9. Bend cookie over bottom of bowl to create a flower shape.
  10. When the cookie is cool, store in an air tight container.

Chef: Seng Sovath and Sanaye Chung, Cambodian

Bochurous (Sardine with Coconut Dipping Sauce and Vegetables) 2 servings

This is one of the authentic Khmer foods for country folks/farmers. Back home, we use fresh fish to make this. This is served as main dish for lunch or dinner.


 1 can (or 5.5 oz.) sardine  ½ tsp of tamarin  ½ tsp of sugar  ½ tsp of MSG  1/3 tsp of salt  3 cloves of fresh garlic  2 small chili peppers  4 tbsp. of coconut milk


  1. Put garlic and chili peppers into mortar and pestle. Mix them together until it is mixed / blended.
  2. Add sardine, mix them together with garlic and chili peppers.
  3. Then add the rest of the ingredients. Mix them all up together then put it aside.
  4. Use a small pan with medium heat.
  5. When the pan is hot, pour coconut cream in and stir with reduced heat.
  6. When the coconut cream starts to bubble; add mixed ingredients from the mortar and stir.
  7. Cover for a minute or two then stir again.
  8. Cover it again for another minute or two.
  9. Stir then remove from the heat.

Tip: Check for flavor. If it is not to your liking, add more ingredients. Then serve with any kind of vegetables.

Chef: Mel Adair, Filipino

Pork Adobo


 2.2 lbs. pork cutlets or a combination (use pork belly or pork shoulder)  1/2 (up to 3/4) cup vinegar 1/3 cup water 1/3 (up to 1/2) cup soy sauce 1/2 head of garlic, peeled and crushed  1 1/2 teaspoons whole black peppercorns (or ground pepper should just be fine)  2 bay leaves 1-2 tablespoons brown sugar, or to taste (optional)


  1. Chop the pork into bite-sized pieces.
  2. Put the meat and the rest of the ingredients (except the brown sugar) in a large pan. Using medium heat, bring to a rolling boil. Lower the heat slightly and cook uncovered for 30 minutes. This is to allow the vinegar to cook. Watch as it boils to ensure that the liquid does not dry up.
  3. Cover and then continue to simmer until the meat is tender about an hour or so. When the meat is already tender, sprinkle the brown sugar and mix thoroughly. It will just add a little bit of sweetness to the “adobo” and will also give that delicious caramelized look.
  4. Let it cool, serve and enjoy!  

Chef: Surendra Bajracharya and Kunjini Rajbhandari, Nepalese



For the Fillings:  1 lb. ground meat (pork/beef/turkey/chicken)  1 medium sized red onion - finely chopped  1 cup (8-12 oz.) leaf of green onion - finely chopped  1 cup (8-12 oz.) of finely chopped cabbage  1/2 cup of finely chopped cilantro  1 tablespoon of minced garlic  1 tablespoon of minced ginger  1 spoon of salt (depends on personal preference)  1 tablespoon cumin powder  1 tablespoon of coriander powder  1/3rd of a butter stick - melted  1 tablespoon of oil  3 tablespoons of water (optional, only if filling is too dry)

For the dough: Option A:  3 cups of all-purpose flour  1 tablespoon of oil  a pinch of salt  Water as needed Option B:  Get wonton wrappers - preferably circular ones. o Available at Asian’s market (C-Fresh) or grocery stores


  1. In a large bowl, combine flour, oil, salt, and water, and knead it to make soft dough. It should not be too sticky or dry.
  2. Cover and let it stand for 30 minutes.
  3. Take another large bowl and put in meat, red onion, green onion, cabbage, cilantro, garlic, ginger, cumin powder, coriander powder, butter, oil, and salt to taste.
  4. Mix well and store it in a refrigerator for 30 minutes to an hour.


  1. Knead the dough, one more time.
  2. Prepare roughly 1-inch diameter dough balls.
  3. Roll the dough between your palms to make it into a spherical shape.
  4. Dust your working board with a little bit of flour, so that the dough does not stick to it.
  5. On the board, press the dough lightly so that it flattens to about 2-inch circle.
  6. Use rolling pin to make the dough ball into circular wrapper. Tip: For well-made momo, it is essential that the middle portion of the wrapper be slightly thicker than the edges to ensure the structural integrity of dumplings during packing and steaming. Also, it is not mandatory to have a perfectly circular wrapper (although it is good for aesthetic purposes) but make sure it is big enough to wrap a half tablespoon of ingredients, so roughly little bigger than size of your palm.
  7. For wrapping, hold the wrapper on one palm. Put one tablespoon of filling mixture and with the other hand, and bring all edges together to the center, making the pleats.
  8. Pinch and twist the pleats to ensure the absolute closure of the stuffed dumpling, so that none of the meat falls out.
  9. Heat up a steamer, and oil the steamer rack well. Oiling is crucial, because it will prevent the momo from sticking to the steamer.
  10. Make sure the water in the steamer is boiling. Now arrange the rack on top of it, and close the lid. Allow steaming until the dumplings are cooked through, about 10 minutes on high heat. Mind you, this widely depends on type of meat you use. 10-12 minutes is good enough to cook/steam chicken/turkey ground meat; however it takes more time to cook pork/beef. It’s advisable to check the internal temperature of meat before serving to know if it’s properly cooked or not.
  11. Once cooked, serve immediately and enjoy it with spicy hot tomato-achaar or any other chutney as condiments.

Chef: Surekha Annapureddy, Indian

Mixed Vegetable Cutlets Serves: 4


 Potatoes boiled and coarsely mashed 5-6  Mixed veggies blanched and crushed 1 cup  Cumin seeds 1/2 teaspoon  Ginger finely chopped 1 inch piece  Onion finely chopped 1 medium  Green chilies finely chopped 1-2  Red chili powder 1 teaspoon  Turmeric powder 1/4 teaspoon  Salt to taste  Corn flour 4 tablespoons  Fresh coriander leaves chopped 2 tablespoons  Lemon juice 1 tablespoon  Bread crumbs 1 cup  Oil to shallow fry


  1. Heat two tablespoons of oil in a pan. Add cumin seeds, ginger and onion and sauté for two minutes.
  2. Add green chilies, red chili powder, turmeric powder and sauté for a minute.
  3. Add mixed veggies and mix. Add salt and continue to sauté for two minutes.
  4. Take coarsely mashed potatoes in a deep bowl.
  5. Add the vegetable mixture and mix well.
  6. Add coriander leaves and adjust salt.
  7. Add lemon juice and mix.
  8. Heat sufficient oil in another pan.
  9. Take Corn flour in a bowl and add water to make a liquid batter
  10. Take a portion of the mixture, shape into a ball, dip in corn flour batter and roll in breadcrumbs.
  11. Press lightly and place the cutlet in the pan. Shallow-fry till both the sides are evenly golden. (Can be deep fried too)
  12. Drain and place on an absorbent paper and serve hot.

Chef: Nong Newbern, Thai

Stuffed Chicken Wings


 6 large, meaty chicken wings  1 tablespoon soy sauce  1 tablespoon finely chopped garlic  1 pound ground pork  1 teaspoon chopped cilantro  Salt to taste, if desired  Freshly ground pepper to taste  1/2 cup Grass Noodles  1/4 cup Sweet Corn  1/4 cup Carrot  1/4 Sweet Pea  1 tablespoon Oyster Sauce  Canola oil  1 tablespoon All Purpose Flour  1 Egg  Bread Crumbs


  1. Cut off the main wing bones of each chicken. Reserve the second wing joints and wing tips for another use.
  2. Start boning each main wing bone from the top, cutting and pushing the meat and skin down to the small end portion as though you were partly removing a glove.
  3. Chop off the bone near the top. Reshape the meat and skin as it was before turning it right side out.
  4. Mix stuffing together.
  5. Use a small spoon and carefully stuff each boned chicken-wing part, adding the filling in to the open end. Fold over the flap to enclose. Arrange the wings in a steamer. Then steam for 15 minutes.
  6. Perform breading function, dip wing the all-purpose flour. Second dip wing into egg solution. And then put in bread crumbs, covering them completely.
  7. Deep fry till golden brown.

Chef: Won Hee Jung, Korean

Pajeon (파전) - Korean Scallion Pancake

Ingredients:  10 stalks green onion  ½ cup flour  ½ cup water  1 tsp soybean paste  ½ tsp sugar  3 tbsp. vegetable oil


  1. Clean, wash, and drain a handful of wild green onions (or about 10 stalks of normal green onion).
  2. Cut them into 5 inch long pieces.
  3. Make batter by mixing ½ cup flour, ½ cup water, 1 tsp soybean paste, and ½ tsp sugar in a bowl. Mix well until the batter is smooth.
  4. Place a non-stick pan on the stove and heat it up.
  5. Add about 3 tbsp. vegetable oil to the heated pan.
  6. Put the green onion on the pan parallel to each other, in the shape of a rectangle.
  7. Pour the batter over the green onion evenly. Tip: If you want some seafood (chopped squid, mussels or fresh oysters) in your pancake add it on top of the green onion before pouring the batter.
  8. While the pancake is being cooked, keep patting it, pressing it slightly, and keeping it in a nice shape with your spatula.
  9. A few minutes later, when the bottom of the pancake turns crispy and golden brown, turn it over.
  10. Cook a few more minutes until the bottom of the pancake turns crispy and golden brown again, and flip it or turn it over.
  11. Cook another minute and transfer it to a serving plate.
  12. Serve hot with sauce.