TASTE OF ASIA TASTE OF ASIA
IIntroduction ntroduction
This cookbook was put together by the 2025 cohort of North Carolina Asian Americans Together's (NCAAT) and North Carolina Asian Americans In Action (NCAATIA) Youth Ambassadors.
We want to share the meals that make our homes warm, their ins and outs, and the stories that they carry.
No matter where you're from, we’d love to hear your story too. Scan the QR code to share your own recipe!
Table of Contents
Snacks
Pazham Pori - Noreen Majeed
Sesame Balls - Brian He
Samosa Shots - Ipsi Karnam
Kacchi Dabeli - Neelabh Kakade
Kimchi - Nara Kim
Gỏi Cuốn - Callie Phan
Lunch
Channa Masala - Nandhini Thangamani
Egg Pancake - Yu-Hsiang Hung
Bhajias - Mishti Patel
Cháo Bò - Madelyne Dinh
Tomato and Egg Stir Fry - Angelina Yang
Lumad’s Lava Lumpia - Lumad Vidal
Stir-Fried Bitter Melon - Emerson Kiang-Wilson
Dinner
Andhra Egg Curry - Aashrith Tatineni
Chinese Potato Egg - Tiffany Yeung
Vegetable + Tofu Soup - Michael Wan
Chicken 65 - Krish Korrapti
Murgh Tikka - Mehr Kapoor
Dessert
Motichoor Laddu - Ipsi Karnam
Spiral Mantou - Trente Xian Newman
Ube Cookie Crinkles - Mikaela Mallari
Milo Layer Jelly - Veenha Kumar
SNACK SNACK
Pazham Pori
Noreen Majeed
KERALA, INDIA
Meal Type: Snack Ingredients
Difficulty: East
Spiciness: 1/10
Instructions
1.Peel & Slice Bananas:
Cut each banana in half, then slice each piece lengthwise into 3 or 4 long strips.
2. Make the Batter:
In a bowl, mix all-purpose flour, rice flour (if using), sugar, turmeric, and salt. Add water gradually and stir until you get a smooth, slightly thick batter.
3. Heat the Oil:
2 ripe Nendran bananas
1 cup all purpose flour
2 tbsp rice flour
4 tbsp sugar
1/4 tsp tumeric powder
Pinch of salt
Water (1/2-3/4 cup)
Oil for deep frying
In a deep pan, heat enough oil to deep fry. Medium heat is best.
4. Frying:
Dip banana slices in the batter, shake off excess, and gently place in the hot oil. Fry until golden and slightly crispy, about 2–3 minutes per side.
5. Drain & Serve:
Remove with a slotted spoon and let them sit on paper towels. Serve hot
Tip: You MUST use Nendran bananas for this to turn out right!
Sesame Balls
Brian He CHINA
Difficulty: Hard
Meal Type: Snack Ingredients
1 1/2 cups glutinous rice flour 1/3 cup granulated sugar
1/4 cup boiling water
Spiciness: 1/10
1/4 cup + 1 tablespoon room temperature water
7 ounces lotus paste or red bean paste
1/4 cup sesame seeds
4 cups peanut or vegetable oil for frying
Instructions
1. Make the dough by combining ½ cup (60g) glutinous rice flour and sugar in a bowl. Pour in ¼ cup (60g) boiling water and mix until smooth. Let it sit for 5 minutes. Add ¼ cup + 1 tbsp (70g) room temperature water and the remaining 1 cup (120g) glutinous rice flour. Mix until a dough forms and all flour is incorporated. Cover and let it rest for 30 minutes.
2. Rinse sesame seeds in a fine-meshed strainer until soaked, drain well, and spread on a plate. They should be moist but not dripping.
3. Prepare 8 balls of lotus or red bean paste, each weighing 24g.
4. Weigh the dough (around 370–380g) and divide it into 8 equal pieces (about 47g each). Roll into balls and cover to prevent drying.
5. Flatten each dough ball to 3 inches wide, keeping the center thicker. Place a filling ball in the center, wrap the dough around it, and pinch to seal evenly. Roll into a smooth ball.
6. Roll each ball in the moist sesame seeds until fully coated. Press seeds in gently with your hands and set on parchment paper.
7. Heat 4 cups of oil to 320°F/160°C in a deep pot (fill halfway). Add 4 sesame balls and stir gently with a slotted spoon so they don’t stick. Keep them moving throughout frying. Temperature may drop but should stay above 290°F/143°C. Adjust heat to maintain 300°F/150°C.
8. After 10 minutes, the balls will float. Stir and press gently for another 2–3 minutes to ensure even frying.
9. Increase oil temperature to 350°F and fry for another 5 minutes until golden and crisp. The balls will expand slightly.
10. Remove and drain on paper towels or a rack. Cool for 10 minutes before serving. Repeat with remaining batch.
“My dad's favorite food. We always have some stored up in the fridge.“
amosa Shots Ipsi Karnam
INDIA
Meal Type: Snack
Difficulty: Hard
Spiciness: 6/10
“We make this for birthdays and celebrations, and it’s important to me because it’s a simple, welcoming way to share my culture with others. It has all the traditional flavors and meaning, but in a modern, more approachable form. Less intimidating, but just as special.“
Ingredients
For Chana Masala:
½ cup dried chickpeas (soaked overnight)
½ tsp cumin seeds
1 medium onion, choped
2 medium tomatoes, chopped
½ tsp garlic paste
½ tsp ginger paste
¼ tsp turmeric powder
½ tsp red chilli powder
¼ tsp coriander powder
1 tsp garam masala powder
½ tsp dry mango powder (amchur)
1½ tsp salt (or to taste)
3 tbsp oil
¼ cup chopped coriander leaves
For Samosas
9–10 samosa sheets
2 tbsp oil (plus more for frying)
2 tsp cumin seeds
2 tsp coriander seeds
2 tsp fennel seeds
2 medium boiled potatoes, cubed
1 tsp salt (or to taste)
Instructions
Chana Masala:
Pressure cook chickpeas with ¼ tsp turmeric and 1½ cups water for 3–4 whistles. Set aside extra water. Heat 3 tbsp oil in a pan. Add ½ tsp cumin seeds, let them splutter.
Add chopped onions, sauté until translucent.
Add ½ tsp garlic paste and ½ tsp ginger paste, sauté until the raw smell is gone.
Add chopped tomatoes, ¼ tsp coriander powder, ½ tsp red chilli powder. Cook until tomatoes are soft. Add boiled chickpeas (drain and reserve water). Cook for 2 mins. Add salt and 1 tsp garam masala, stir for 1 min. Add ½ cup reserved chickpea water. Cook on high heat for 2 mins, stirring constantly
Finish with ½ tsp dry mango powder and ¼ cup chopped coriander leaves. Chana masala is ready.
Samosa Stuffing
Dry roast 2 tsp cumin seeds, 2 tsp coriander seeds, and 2 tsp fennel seeds on low heat. Cool and grind coarsely. Heat 2 tbsp oil. Add ground spice mix.
Add cubed boiled potatoes, 1 tsp salt, ¼ tsp turmeric, ½ tsp cumin powder, ½ tsp red chilli. Sauté for a few minutes.
Add ¼ cup peas, ¼ cup corn, 2 tbsp moong dal, 1 chopped green chilli. Sauté for 2 mins.
Add ½ tsp garam masala, ¼ tsp chaat masala, and 2 tbsp coriander leaves. Lightly mash mixture and sauté 1 more min. Remove from heat.
¼ tsp turmeric powder
½ tsp red chilli powder
½ tsp cumin powder
¼ cup green peas
¼ cup sweet corn
2 tbsp moong dal (soaked)
1 green chilli, chopped (optional)
½ tsp garam masala powder
¼ tsp chaat masala powder
2 tbsp chopped coriander leaves
2 tbsp flour + water
For Assembly:
¼ cup tamarind chutney
½ cup coriander-mint chutney
½ cup yogurt
¼ cup chopped cucumber
3 tbsp chopped onion
2 tbsp chopped coriander leaves
1 tbsp lemon juice
1 tsp black salt (or to taste)
½ tsp chaat masala
1 tsp chilli flakes ¼ cup sev
3–4 tbsp pomegranate seeds
Assembling the Samosas
Mix 2 tbsp flour with water to form a sealing slurry.
Take one samosa sheet. Fold one corner to form a triangle, then keep folding into a cone. Seal edges with slurry. Fill with stuffing (don’t overfill). Seal the top, trim extra sheet. Repeat with all samosa sheets. Deep fry samosas in medium heat oil until golden brown. Drain on paper towels.
Final Assembly – Chaat Shots
In a shot glass or small bowl: Add a layer of chana masala
Top with broken pieces of samosa Layer yogurt, mint chutney, tamarind chutney
Add chopped cucumber, onion, coriander
Drizzle with lemon juice, sprinkle black salt, chaat masala, chilli flakes
Garnish with sev, pomegranate, and top with a mini samosa
Kacchi Dabeli Neelabh Kakade
GUJARAT, INDIA
Meal Type: Snack Ingredients
Difficulty: Medium
Spiciness: 7/10
Instructions
1. Chili Garlic Chutney: 1. Chili Garlic Chutney:
Soak dried red chillies in water for 15
Soak dried red chillies in water for 15 minutes. Peel garlic. Grind soaked minutes. Peel garlic. Grind soaked chillies and garlic into a smooth paste. chillies and garlic into a smooth paste. Add lemon juice and salt to taste, then Add lemon juice and salt to taste, then mmix. ix.
2. Potato Filling: 2. Potato Filling:
Boil potatoes until fork tender, then Boil potatoes until fork tender, then peel and mash. In a pan, heat oil, sauté peel and mash. In a pan, heat oil, sauté onions until soft, add a pinch of onions until soft, add a pinch of asafoetida, and fry briefly. Add asafoetida, and fry briefly. Add tamarind-date chutney and mashed tamarind-date chutney and mashed potatoes, mix well. Stir in Dabeli masala potatoes, mix well. Stir in Dabeli masala and fry for 2–3 minutes. Transfer filling and fry for 2–3 minutes. Transfer filling to a plate. to a plate.
3. Assembly: 3. Assembly:
Chili Garlic Chutney: Chili Garlic Chutney:
- 1-2 dried chillies - 1-2 dried chillies
- 2 garlic cloves - 2 garlic cloves
- 1/2 tbsp lemon juice - 1/2 tbsp lemon juice
- salt to taste - salt to taste Potato Filling Potato Filling
- 3 medium sized potatoes - 3 medium sized potatoes
-1/3 cup onion, finely chopped
-1/3 cup onion, finely chopped
- 2 tsp Dabeli Masala - 2 tsp Dabeli Masala
- 1 pinch of asafoetida - 1 pinch of asafoetida
- 2 tbsp tamarind/imli chutney - 2 tbsp tamarind/imli chutney
- 2-3 tbsp pomegranate seeds - 2-3 tbsp pomegranate seeds
Assembling the Dabeli: Assembling the Dabeli:
- 5 pav/bread rolls/burger buns - 5 pav/bread rolls/burger buns
- butter to roast pav in - butter to roast pav in
- 1/4 cup roasted peanuts - 1/4 cup roasted peanuts
- 1/4 cup cilantro - 1/4 cup cilantro
- 1/4 cup fine sev - 1/4 cup fine sev
- 1/4 cup pomegrante seeds - 1/4 cup pomegrante seeds
- Tamarind Date/Imli Chutney as - Tamarind Date/Imli Chutney as rrequired equired
**CONTAINS PEANUTS**
Dabeli Masala is a spice blend commonly found in Indian stores, though you can make it at home using cumin, cinnamon, cloves, black peppercorns, and other spices.
Imli/Tamarind Date chutney is also store-bought. It has a very distinct sweet and sour flavor that takes a lot of the heat off.
Split pav or dinner rolls if not already
Split pav or dinner rolls if not already done. Roast both sides of each half in done. Roast both sides of each half in butter until dark brown. Spread chili butter until dark brown. Spread chili garlic chutney on the bottom half, garlic chutney on the bottom half, tamarind-date chutney on the top half tamarind-date chutney on the top half (start with a spoonful). Add ~½ cup (start with a spoonful). Add ~½ cup potato filling to the bottom half. Top potato filling to the bottom half. Top with sev, cilantro, pomegranate seeds, with sev, cilantro, pomegranate seeds, and roasted peanuts as desired. Close and roasted peanuts as desired. Close with top half and serve warm. with top half and serve warm.
“Near my grandparent's house in Nagpur, India, there is a small streetside vendor that sells streetfood like samosas, chaats, and kacchi dabeli. I distinctly remember going on walks with my parents and stopping at this particular stall to grab some quick food. The smell of sizzling pav, the bright red chili chutney, and the crunchiness of sev became a comforting tradition. This recipe still reminds me of all the laughter and conversations shared over some good street food.”
Kimchi
Nara Kim KOREA
Meal Type: Snack
Difficulty: Easy
Spiciness: 4/10
Instructions
“Kimchi isn’t just a food but it’s a symbol of Korea’s pride and identity. It’s served at basically every meal in Korea and even with non Korean food. For hundreds of years, Kimchi has not only been an important food preservation strategy, but it is a practice that brings many together.”
Ingredients
6 pounds (about 2.7 kg) napa cabbage ½ cup Kosher salt (2.5 ounces: 72 grams)
2 cups Korean radish matchsticks (or daikon radish)
1 cup carrot matchsticks
7 to 8 green onions (scallions), chopped
1 cup chopped Asian chives (buchu), optional (substitute with 3 green onions, chopped)
1 cup water dropwort (minari), optional
½ cup garlic cloves (24 garlic cloves), minced
2 teaspoon ginger, minced
1 medium onion, minced
½ cup fish sauce
¼ cup fermented salted shrimp (saeujeot) with the salty brine, chopped
2 cups red pepper flakes (gochugaru)
2 cups water
2 tablespoons sweet rice flour (aka glutinous rice flour)
2 tablespoons Turbinado sugar (or brown or white sugar)
1. First start by cutting the core of the cabbage and splitting the rest by pulling the rest of the half apart.
2. Cut a slit through the core of each half, 2 inches above the stem. You want the cabbage leaves to be loose but still attached to the core.
3. Dunk the halves in a large basin of water to get them wet. Sprinkle salt between the leaves by lifting up every leaf and getting salt in there. Use more salt closer to the stems, where the leaves are thicker. 3. Let the cabbages rest for 2 hours. Turn over every 30 minutes, so they get well salted.
4. After 2 hours, wash the cabbage halves a few times under cold running water. Giving them a good washing, to remove the salt and any dirt. As you wash, split the halves into quarters along the slits you cut into earlier. Cut off the cores, give them a final rinse, and put them in a strainer over a basin so they can drain well. While the cabbage is salting for 2 hours, and in between the times you’re turning it over, you can make the porridge:
5. Combine the water and the sweet rice flour in a small pot. Mix well with a wooden spoon and let it cook over medium heat for about 10 minutes until it starts to bubble. Add the sugar and cook 1 more minute, stirring. Remove from the heat and let it cool off completely
6. Pour cooled porridge into a large mixing bowl. Add garlic, ginger, onion, fish sauce, fermented salted shrimp, and hot pepper flakes. Mix well with the wooden spoon until the mixture turns into a thin paste.
7. Add the radish, carrot, and green onion, plus the Asian chives (or more green onions) and the water dropwort if you’re using them. Mix well.
8. In a large bowl, spread some kimchi paste on each cabbage leaf. When every leaf in a quarter is covered with paste, wrap it around itself into a small packet, and put into your jar, plastic container, or onggi.
9. Eat right away, or let it sit for a few days to ferment.
Gỏi Cuốn
Callie Phan
VIETNAM
Difficulty: Easy
Spiciness: 1/10
Noodles: Cook either your rice noodles according to the package instructions. Timing can vary drastically fr 10 minutes depending on noodle thickness and brand Drain and cool the noodles under running water to s from cooking further.
Veggies: Prepare your vegetables by cutting, washin and drying them.
Pork Belly: Bring 8 cups of water to a boil and add i pork belly. Cook the pork belly in boiling water for a hour or until the internal temperature is 160 degrees
Shrimp: bring 6 cups of water to a boil and add in th shrimp. Cook the shrimp for 2-3 minutes or until the shrimp turns orange and the meat is orange and whi Set aside to rest for 10 minutes. Slice the shrimp in
Assembly: Now you're ready to create the spring roll
Rice paper (bánh tráng) Cooked rice vermicelli (bún): 6-8 ounces.
Shrimp: 1 pound, cooked and peeled.
Pork belly or shoulder: 1 pound, cooked and thinly sliced.
Lettuce: 1 head, washed and separated into leaves.
Mint, cilantro, cucumbers and/or other fresh herbs: 1-2 bunches, chopped
Peanut Sauce
Hoisin Sauce: 8 tbsp
Meal Type: Snack Ingredients Instructions
Peanut butter 2-3 tbsp peanut butter
1/2 c water
Dip the rice paper in warm water to hydrate it. Lay the rice paper on a flat plate. Place lettuce, mint, cucumbers, noodles, and pork belly on one end of the rice paper.
Roll it halfway. Make sure to roll it as tight as possible, so it's easier to dip and eat. Place 3 shrimp right in front of your roll. This will allow for the shrimp to appear neatly at the end. Roll over the shrimp as tightly as possible. Tuck in the sides of the roll before completing your last roll.
“I grew up eating gỏi cuốn all the time. My parents would set everything out on the table; rice paper, noodles, shrimp, pork, herbs. and we’d all just make our own rolls. No one really measured anything; you just made it how you liked it. It was one of those meals that didn’t take much effort but always hit the spot. I didn’t think much of it back then, but now when I make it, it reminds me of being at home and how simple our meals could be without feeling boring “
LUNCH LUNCH
Channa Masala Nandhini Thangamani
INDIA
Difficulty: Medium
Spiciness: 8/10
Meal Type: Lunch Ingredients Instructions
Channa Masala Base: 1 tsp Oil
Sprinkle of Cumin Seeds
2 Diced Onions
1 inch Ginger
4+ cloves Garlic
1/2 tsp Turmeric powder
1 tsp Cumin Powder
1 tsp Garam Masala powder (optional)
2 tsp Coriander powder
2 tsp Red Chili powder
2 Tomatoes
Chana Masala Gravy:
3 medium potatoes
-2 tbsp Oil
1 Cinnamon stick
1 Bay leaf
3 cloves
3 cardamom
1/2 tsp Cumin seeds
3 Green Chilies
Salt to taste
1 lemon/lime
Tamarind concentrate Coriander leaves
1. Soak 400 g Channa in enough water to cov it fully overnight. Then put in a pressure coo on high heat for 5-7 whistles.
2. While that is cooling down, combine the fi batch of ingredients in the Channa Masala Base in a pan and stir until the onions start slightly brown
3. Then add the next batch of ingredients an stir until the skin of the tomatoes starts peeling
4. Take contents of the pan and put into a blender, adding a splash of milk for a creamy texture
5. Meanwhile, add the first batch of ingredients in the Channa Masala Gravy step into a pan and stir for a minute. Then add th Channa Masala Base and 400 g Channa (you can discard the water it was soaking in)
6. Add the last batch of ingredients for taste and serve hot with Naan, Dosa, Rice, or other sides.
“Cooking is communal in India and often done together with everyone making different dishes all at once. I first made this recipe with my best friend years ago and we tweak it every time we cook. “
Dan Bing / Egg Pancake
Yu-Hsiang Hung
TAIPEI, TAIWAN
Meal Type: Lunch
Difficulty: Medium
Spiciness: 1/10
Ingredients Instructions
3 tbsps bread flour
4 tbsps cold water
1 tablespoon tapioca flour
1 tablespoon scallions, thinly sliced pinch of salt cooking oil
1 egg
1. Mix bread flour, tapioca flour, salt, and water together and stir until it's very smooth. Add in scallions, sesame seeds, and stir.
2. Heat a nonstick pan over medium heat, then spray a thin layer of cooking oil.
3. When the pan starts to heat, pour in batter and spread to an even 7-8 inch diameter round.
4. Cook for 2 minutes and flip to cook the other side until some brown spots develop on that side.
5. Adjust the heat to low, crack an egg in a bowl, and add in corn kernels and mix to combine.
6. Pour the corn and egg mixture into the pan, putting the pancake on top of the egg right away. Gently press the pancake to cook the egg onto it
7. Flip egg side up and add shredded cheese to the half closest to you, roll it up, and cook for another 10 seconds.
8. Let it sit for another 30 seconds to allow the cheese to melt. Add pork floss before folding it taco style. Cut into bite-sized pieces and drizzle desired amount of soy sauce (preferably dark thick) and Siracha.
1 tablespoon canned corn kernels 1/3 cup shredded cheese, 1/2 cup of pork floss
Tip:
Don't let the egg or cheese sit on the pancake too long without applying direct heat: this makes it so the dough stays stretchy and chewy!
Bhajias Mishti Patel
INDIA
Meal Type: Lunch Ingredients
Difficulty: Medium
Spiciness: 6/10
Instructions
1: Mix the gram flour and all the spices with a little water at a time in a bowl, to make a thick batter, slightly thicker than pancake batter. Add salt to taste.
2: If using cauliflower, separate the florets into bite-sized pieces. The potatoes and onions should be thinly sliced. Trim the stems off of the spinach leaves. Cube the paneer into 1inch cubes.
3: Preheat oil and reduce the flame to medium. This will allow the bhajias to cook well both on the outside and inside.
4: Coat the vegetables well with batter, and then deep-fry till golden.
5: Drain on paper towels and serve with tamarind chutney or tomato ketchup.
For the Batter:
1 cup Bengal gram flour
1/2 teaspoon red chili powder
1 pinch asafoetida 1/2 teaspoon turmeric
1 teaspoon thymol seeds, or carom seeds Salt
For the Vegetables:
1 head cauliflower
1 medium red onion
1 medium potato
1 cup spinach
6 to 8 ounces paneer For Frying:
2 to 3 cups vegetable oil, such as canola or oil
“This is an Indian dish that my family has made since I was little. It was a recipe that allowed me to connect with my grandmother as we would spend the weekends cooking together when I was little.”
Cháo Bò
Madelyne Dinh
VIETNAM
Meal Type: Lunch Ingredients
Difficulty: Medium
Spiciness: 1/10
Instructions
8 quart pot ( big enough for soup) 4 1/2 liters water
5 tablespoons chicken bouillon powder (adjust for taste) 2 1/2 cups jasmine rice 1 medium size sauce pan
1 lb ground beef (can substitute for ground pork or chicken- your preference) you can adjust to taste. ** TIP: Sometimes I want more protein so I double the beef. **
1 whole yellow onion (cut ends off. Cut in half and cube)
1 (6 eggs) pack of Preserved duck eggs (optional)
1. Fill pot with water and preheat water. Add chicken bullion powder.
2. Rice: Rinse rice 2 times with tap water. Refill bowl of rice with water just past the top surface of rice. Let sit for 20 minutes. Then break up rice grain by squeezing with your fist until all the rice is broken. Rinse one time. Pour into pot of water.
3. Beef: Get a medium size sauce pan. Preheat pan for a few minutes. Add ground beef. Add onion. Stir fry until no more red shows (this means it’s fully cook). Turn off stove. Using a kitchen mitt, Drain liquid fat to another hot safe container for disposal later. Add ground beef to pot.
4. Fill small pot with water and add preserved duck eggs. Let it boil uncovered and turn stove down to gentle simmer for 10 minutes. Turn off stove. Drain hot water and rinse with cold tap water to cool. Peel egg shell. Slice in quarters the long way and cube to bite size. Add to pot with rice and beef.
5. Let pot come to a boil. Then turn down until it’s a simmering gently. Let simmer for 30 minutes to 1 hour. Stir occasionally so porridge doesn’t stick to the bottom.
“In our Vietnamese culture, it’s a comfort meal we usually make for family gatherings, for cold weather or when people are unwell.“
Tomato & Egg Stir Fry Angelina Yang
SOUTHERN CHINA
Meal Type: Lunch Ingredients
Difficulty: Easy
Spiciness: 1/10
“This is a comfort, yet simple dish that my grandparents will make at least once a week. When I eat it, it holds the feeling of home and spending time with my family after a long school day. This recipe is also significant because it was the first savory dish I ever learned how to cook by myself. I hope others will grow to enjoy it as much as I do!“
3 large tomatoes, cut into wedges
4 large eggs
2 garlic cloves, minced
1/4 tsp ground white pepper
1/2 tsp sesame oil
1 tbsp canola oil
1 tsp white sugar
1 tbsp shaoxing wine
3/4 tsp salt
2 spring onions, sliced and separated between the green and white sections a pinch of msg (additional seasoning)
Instructions
1. In a medium-sized bowl, add the eggs with the 1/4 tsp ground white pepper, sesame oil, and the 1/4tsp of salt.
2. Heat a skillet over medium to medium-high heat. Once heated, add 1 tbsp of canola oil.
3. Drop the egg mixture into the oil and wait a few seconds until the edges of the egg begin cooking. Use a spatula to push the edges of the egg towards the center of the pan and break up the egg into bite sized chunks.
4. Once the eggs are almost cooked, add the tomatoes into the pan, the white portions of the spring onions, and the minced garlic.
5. Stir fry for 30 seconds, then add in the shaoxing wine, sugar, and remaining 1/2 tsp of salt. Add a pinch of msg to taste based on flavor preference.
6. Once all ingredients are incorporated, sprinkle the remaining green portion of the spring onions on top of the stir fry.
Lumpia Lumad Vidal
THE PHILLIPINES
Difficulty: Easy
Spiciness: 1/10
Meal Type: Lunch Ingredients Instructions
1.Make sure all, and I mean all ingredients are grounded and thrown into bowl: carrots, celery, mix of pork and shrimp, onions, garlic, carrots. Add pepper, soy sauce, sugar, salt to your liking (keep to tsp)
2.Stir fry the mix
3.Place egg roll wrap into a diamond shape, and place a log shape of the mix into small amounts near the bottom corner of the egg roll wrap, make sure to save enough for the amount of egg roll wraps you have!!
4.Fold like a burrito, roll from bottom and close the sides and keep rolling very tightly!
5.Deep fry the rolls in a pot of oil, with the whole body submerged. Wait till golden and place on a plate with paper towels to soak in the oil.
1-1/2 lbs Ground pork/shrimp
3 cloves Ground Garlic
2 pieces Ground carrots
2 pieces Ground Onion
2 pieces Ground Celery
Pack of Egg roll wrap
4 cups Vegetable oil
Your preferred amount of salt, soy sauce, pepper, sugar
“Whenever there is a big enough celebration that it brings many family and friends in the Filipino community together, lumpia is there to fill the many mouths that are chatting or doing karaoke. I know I’ve made this many times for school clubs and church, it’s very easy and oh so scrumptious.”
Stir Fried Bitter Melon Emerson Kiang-Wilson
NORTHERN CHINA
Difficulty: Easy
Spiciness: 1/10
Meal Type: Lunch Ingredients Instructions
1. Combine the garlic, rice, wine, soy sauce, sesame oil, and salt and pepper in a medium bowl.
2. Cut the tofu in the bite-size cubes and add it to the marinade for about one hour at room temp.
3. Prepare the bitter melon by cutting off bite-size slices of the outer part of the fruit, leaving the insides and seeds behind.
4. Heat a wok or pan over medium high heat until hot then add the oil.
5. When the oil is hot, add the black beans and stir-fry until fragrant for about 10 seconds.
6. Add the bitter melon and stir-fry until almost tender for about four minutes.
7. Add the tofu along with the marinade and cook until the tofu cubes are warmed and just beginning to brown for another one to two minutes.
8. Then it’s done and you can eat it as is or over steamed rice.
2 teaspoons of minced garlic
2 teaspoons of Shaoxing rice wine
2 teaspoons of soy sauce
1/2 teaspoon of dark (toasted) sesame oil
Salt and white pepper
1 block of extra firm tofu
2 medium bitter melons
2 tablespoons of corn or peanut oil
1 tablespoon of fermented black beans
“My aunt wrote a book called The Chinese Kitchen Garden that showcases many of my Chinese family recipes with growth tips from her garden that she’s had for many years. All the main vegetable ingredients were home grown and she makes easy recipes for everyone to enjoy. My mom is a vegetarian so this recipe is one of her favorites from the book. Bitter melon is also such a unique vegetable that everyone should try one day!“
DINNER DINNER
Andhra Egg Curry
Aashrith Tatineni
ANDHRA PRADESH, INDIA
Meal Type: Dinner Ingredients
Difficulty: Medium
Spiciness: 6/10
5 hard-boiled eggs
1 cup chopped onions
2 green chilies
1 sprig curry leaves
¼ teaspoon cumin seeds (jeera)
¼ teaspoon mustard seeds
A pinch of fenugreek seeds (methi) (optional)
2 tablespoons chopped coriander leaves
1/8 teaspoon turmeric powder
2 tablespoons oil
1 teaspoon jaggery or sugar (optional)
Salt to taste
½ to ¾ teaspoon red chili powder
A small lemon-sized ball of tamarind
Instructions
1. Soak tamarind in warm water and extract thick pulp. Set aside.
2. Heat oil in a pan. Add mustard seeds, cumin seeds, and fenugreek seeds. Let them splutter.
3. Add curry leaves, chopped onions, and green chilies. Sauté until onions turn soft.
4. Gently add the boiled eggs. Sprinkle turmeric, red chili powder, coriander powder, cumin powder, and salt. Sauté the eggs in the masala for 2 minutes.
5. Add tamarind pulp and a little water to form a gravy. Add jaggery if desired.
6. Simmer for 5–8 minutes, allowing the eggs to soak in the flavors.
7. Garnish with chopped coriander. Serve hot with rice or chapati.
½ to ¾ teaspoon coriander powder (optional) 1/8 teaspoon cumin powder (optional)
“My family is from Vijayawada in Andhra Pradesh, and this dish, which is called Kodi Guddu Pulusu (Andhra Egg Curry), is one that we have made for a very long time. It is simple but packed with a lot of flavor, and the tamarind-based gravy is also a very classic part of Andhra cooking. We usually make it on weekends or whenever we want something warm and comforting. It was also one of the first recipes I learned to help with in the kitchen, so it has always been a meaningful part of our family meals!”
Potato Egg Tiffany Yeung
CHINA
Meal Type: Dinner Ingredients
Difficulty: Easy
Spiciness: 6/10
Instructions
1. Cut the potatoes into finger length strips
2. Put the potato strips into a bowl, add water, add a pinch of salt and leave it for around 20 minutes
3. Drain the water out and rinse the potato strips
4. Put a few pinches of salt and pepper and mix
5. Put 3 eggs in the bowl with the potatoes, then mix
6. Heat a pan on medium heat with a little bit of olive oil
7. Once the pan is heated, put the egg/potatoes into mixture onto the pan
8. Cook until the bottom is dry and then flip
9. Cook until it is a little crispy and golden
3 eggs
1 medium sized potato
A few pinches of salt and pepper A teaspoon of olive oil
“My dad and aunt would always make this while I was growing up! It’s a very simple recipe and it’s usually eaten at dinner time with a bowl of rice and the other food items. It brings back a lot of memories and it’s a staple in my family!“
Vegetable + Tofu Soup
Michael Wan
CHINA
Meal Type: Dinner
Difficulty: Medium
Spiciness: 8/10
Instructions
1.Put a little bit of olive oil in a saucepan
2.Heat the saucepan with a medium burner
3.Throw the diced tomato in the saucepan and stirfry for three minutes
4.Add diced tofu into the saucepan
5.Add chicken broth to the saucepan and wait for it to boil
6.Beat the egg in a bowl and twirl it in the saucepan
7.Turn off the burner
Ingredients
One medium sized tomato
One carton of silk tofu
One large sized egg
One stem of green onion
32 oz of chicken broth
Salt and black pepper to taste
Olive oil
8.Simmer to soup and add diced green onion
9.Add salt and black pepper to taste “I eat this like every 3 days”
Chicken 65 Krish Korrapati
TELANGANA, INDIA
Difficulty: Medium
Spiciness: 6/10
Meal Type: Dinner Ingredients Instructions
1. Add all the ingredients to the chicken and mix well to combine. If the chicken mixture looks dry, add a few tablespoons of yogurt to adjust the texture. It should not be too dry.
2. Marinate the chicken for at least 30 minutes in the refrigerator. You can marinate for up to an hour.
3. Line the chicken on the air fryer tray. Do not crowd the tray. Make sure there is enough space for the hot air to rotate so the chicken cooks evenly inside the air fryer. Fry in batches as required.
4. Air fry at 200°Celsius / 400°Fahrenheit for 14minutes. Turn the chicken pieces after 6-7 minutes so it cooks evenly on both sides. Contin to fry for another 6-7 minutes. The frying time will slightly vary depending on the size of the cu chicken piece. If the pieces are really small, it w take few minutes less.
5. After air frying, let the chicken rest for a few minutes so the masala sticks to the chicken.
6. Take a small tadka pan and roast some green chillies and curry leaves. Once the curry leaves crisp up, add the tempering to the chicken.
500 grams of boneless chicken thighs
1 teaspoon ginger garlic paste
1 tablespoon plain yogurt (plus more if needed)
2 green chillies, finely chopped
2 sprigs curry leaves, finely chopped
2 teaspoon Kashmiri chilli powder
1/4 teaspoon red chilli flakes
1/2 teaspoon turmeric powder
1/4 teaspoon black pepper powder
1/2 teaspoon garam masala powder
3/4 teaspoon salt
1/2 of a lime, juiced
1.5 tablespoon coconut oil
1 tablespoon rice flour
1 tablespoon maida / all-purpose flour
1 tablespoon corn starch
1/2 tablespoon coconut oil
2 green chillies, slit
2 sprigs of curry leaves
“A classic dish everyone needs to try when cooking Indian food or going out to an Indian restaurant!“
Murgh Tikka Mehr Kapoor
INDIA
Difficulty: Easy
Spiciness: 6/10
Meal Type: Dinner Ingredients Instructions
1. Cut the chicken into 1 ¼ inch
2. Combine all the remaining in and mix in with the chicken.
3. Leave in the refrigerator to 2-3 hours.
4. Thread the chicken onto ske brush with oil.
5. Cook over charcoal or under grill for 6-8 minutes until gol turning once.
6. Serve with Mint & Cilantro C onion, lemon wedges, and naa
“Murgh Tikka is one of those dishes that instantly reminds me of home and family gatherings. My mom was always grilling up some chicken to hold us kids over until dinner was ready. The smell alone brings back so many memories, like laughing in the kitchen, passing plates around, and just enjoying each other’s company.”
1 ¼ pounds boneless chicken leg
1 ½ cups Hung Yogurt
1 ½ teaspoons crushed garlic
1 teaspoon crushed ginger root
2 teaspoons chili paste
1 ½ teaspoons oil
2 teaspoons lemon juice
1 teaspoon salt
1 teaspoon Garam Masala
2 bay leaves
Tip:
DESSERT DESSERT
Motichoor Laddu
Ipsi Karnam
KERALA, INDIA
“Motichoor laddoo is literally my favorite food. It’s often served at festivals and special occasions, and it reminds me of home and celebration. As a kid, I used to call them Stoplight Laddus because some of them have trademark red and green bits in them.“
Meal Type: Dessert
Difficulty: Medium
Ingredients
1 cup besan (gram flour/chickpea flour) 3/4 cup water (adjust slightly for smooth batter)
A pinch of baking soda (optional, for fluffiness)
Orange food color (a tiny pinch – optional but traditional)
Ghee or oil, for frying 3/4 cup sugar
1/2 cup water
2–3 crushed green cardamom pods or 1/2 tsp cardamom powder
Few drops of rose water or kewra water (optional)
Instructions
1. Prepare the batter:
In a bowl, mix besan, food color (if using), and water into a smooth batter just a bit thinner than pancake batter. Let it rest for 10–15 minutes.
2. Make the sugar syrup: In a pan, combine sugar and water.
Heat until it forms a one-thread consistency (dip a spoon, pinch a drop between your fingers it should stretch like a thin thread). Add cardamom, rose/kewra water, and saffron. Turn off the heat but keep it warm.
3. Fry the boondi:
Heat ghee/oil in a deep frying pan. Hold a perforated ladle (boondi jhara or any big slotted spoon) over the oil. Pour batter onto the ladle and tap lightly so droplets fall into the oil. Fry for just 30–40 seconds they should stay soft, not crispy. Drain and immediately add the hot boondi to the warm sugar syrup. Repeat until all batter is used.
Saffron strands (optional) 2 tsp ghee
2 tbsp melon seeds or chopped nuts (cashew/pistachio – optional)
Notes:
If it’s too soft to bind, add a spoon of warm ghee or a little extra besan.
Store in an airtight container at room temp for 3–4 days, or in the fridge for a week.
4. Let the boondi soak: Let everything sit together for about 15 minutes, so the boondi absorbs the syrup.
5. Blend (optional but recommended): For motichoor texture, pulse the soaked boondi a few times in a food processor or with an immersion blender don't purée, just break it down a bit.
6. Shape into laddoos: Add ghee and melon seeds/nuts. Grease your hands and shape into laddoos while warm. Let them set for 30 mins.
Spiral Mantou Trente Xian Newman
NORTHERN CHINA
Meal Type: Dessert
Difficulty: Medium
Instructions
Combine the flour and rice flour for the white powder in one bowl. Mix all other liquid ingredients for the white dough in a second bowl. Then, stir in the liquid bowl slowly into the flour bowl. Knead the dough until it isn't sticky and then cover with a cloth/plastic for 30m.
Do the same thing with your chocolate dough, adding the cocoa with the flour.
After 30 minutes, cut both doughs into two, and pair one flavored dough with the white one.
Roll each dough out into long rectangular sheets. Lay one flavored dough on top of a white dough and roll them up into a long, cylindrical roll. Then, cut them into discs, maybe 2 inches long each. You should see the spiral pattern inside each of your rolls.
Cut parchment paper into squares and lay your discs on them. Place the discs into a steamer and cover with a cloth (NOT plastic). Let it sit for an hour. Remove the cloth and steam for 15-20 minutes. After steaming, remove them from the steamer, letting them cool for at least 10 minutes.
Bon Appetit - Chi Hao!
Normal Dough:
300 gram milk
500 gram flour
55 gram sugar
20 gram oil
6 gram yeast powder
120 gram rice flour
For other dough, half all ingredients and add cocoa powder, matcha powder, or pandan powder
Tip: Let your mantou rest in the steamer until about 2x the original size. Sometimes it takes an extra half hour. You should stop steaming when you can poke a toothpick/chopstick inside and it comes out clean, without any residue
“Mantou is something I eat afterschool sometimes- it takes a little preparation, but it's worth it! I like cooking Mantou (sometimes, the frozen kind ) for events with Chinese friends + family. The Mantou are not too sweet, like most Chinese desserts, and they are good ways to end a meal! “
Ube Crinkles Mikaela Mallari
THE PHILIPPINES
Meal Type: Dessert
Difficulty: Medium
Instructions
1. Add one stick of unsalted butter in the bowl, let it sit at room temperature until softened
2. Add 1 3/4 cups of flour, 1tsp baking powder, and 1/4 tsp kosher salt in a separate bowl
3. Add 1 cup sugar in the butter bowl. Beat with paddle until the mixture doubles in size (takes 3-5 minutes). Add one egg and mix
4. Add 1/2 cup of Ube Halaya Jam, 1tsp of food coloring, 1tsp ube extract, 1/2 tsp vanilla extract. mix together
5. Gradually add dry ingredients into went ingredients while mixing
6. Cover bowl and refrigerate for one hour
7. Preheat over to 350 F, line baking sheet with parchment paper
8. Divide the dough into 16 portions, coat each ball with powdered sugar
9. Bake cookies until the edges are set with a soft center for 12-15 minutes
“Ube
Ingredients
1 stick unsalted butter
1 3/4 cups all-purpose flour
1tsp baking powder
1/4 tsp kosher salt
1 cup granulated sugar
1 large egg
1/2 cup of Ube Halaya Jam
1 tsp liquid food coloring
1/2 tsp vanilla extract
1tsp ube extract
1 cup powdered sugar
Purple food coloring is optional!
is a beloved flavor in the Philippines. You can find ube in many other Filipino desserts, as the purple yam represents home, family, and the importance of agriculture in the Philippines.“
Milo Layer Jelly Veenha Kumar
MALAYSIA
Meal Type: Dessert
Difficulty: Easy
Ingredients
White Layer: 10g jelly strands 2cups water
1/2 cup sugar (depending on taste)
1 cup evaporated milk
1 teaspoon vanilla essence
Instructions
White Layer:
In a saucepan, add 10g soaked jelly strands and 2 cups water
Bring to a boil over medium heat, stirring constantly until jelly fully dissolves.
Add ½ cup sugar (adjust to taste), 1 cup evaporated milk, 1 tsp vanilla essence
Stir until smooth and sugar is fully dissolved. Remove from heat and cool for about 2 minutes. Pour the first thin layer into your mold and let it sit until just barely set, not fully firm, just enough to hold the next layer.
Milo Layer:
In another saucepan, add 15g soaked jelly strands and 3 cups water
Boil and stir until jelly strands dissolve completely. Add ¾ cup sugar, ¼ cup Milo, and ¼ cup fresh milk
Stir until everything is well combined and smooth. Let it cool for 1–2 minutes.
Chocolate Layer: 15g jelly strands
3 cups water
3/4 cups sugar
1/4 cup Milo
1/4 cup fresh milk
Gently pour over the first layer using a ladle or spoon (pour slowly over the back of a spoon to avoid breaking the bottom layer).
Repeat Layers
“I grew up drinking Milo and I remember my mom making this recipe for me all the time and it was so good and became one of my favorite childhood desserts. “
for reading the “Taste of Asia” cookbook made by 2025 NCAAT and NCAATIA Youth Ambassadors (YAMs)!
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