101 Asian Dishes You Need to Cook Before You Die

Synopsis

Celebrity chef, Asian cooking expert and TV personality Jet Tila has compiled the best-of-the-best 101 Eastern recipes that every home cook needs to try before they die! The dishes are authentic yet unique to Jet - drawn from his varied cooking experience, unique heritage and travels. The dishes are also approachable - with simplified techniques, weeknight-friendly total cook times and ingredients commonly found in most urban grocery stores today.

Summary

Chapter 1: Soups and Stews

- Hot and Sour Soup (China): A tangy and aromatic soup made with pork, mushrooms, bamboo shoots, and a spicy sauce.
- Tom Yum Goong (Thailand): A fragrant and fiery soup made with shrimp, lemongrass, kaffir lime leaves, and galangal.
- Pho (Vietnam): A comforting noodle soup made with beef or chicken broth, rice noodles, and various toppings like beef, meatballs, or vegetables.

Chapter 2: Rice Dishes

- Biryani (India): A flavorful dish made with rice, meat, vegetables, and a blend of spices.
- Sushi (Japan): bite-sized pieces of vinegared rice combined with fish, vegetables, or other ingredients.
- Pad Thai (Thailand): A stir-fried noodle dish made with rice noodles, tofu, vegetables, and a peanut sauce.

Chapter 3: Curries

- Yellow Curry (Thailand): A mild and flavorful curry made with coconut milk, chicken or vegetables, and a blend of spices.
- Red Curry (Thailand): A spicier version of yellow curry, made with red chilies and a more intense spice blend.
- Butter Chicken (India): A creamy and decadent curry made with chicken cooked in a tomato-based sauce.

Chapter 4: Noodles

- Ramen (Japan): A savory noodle soup made with wheat noodles, a flavorful broth, and various toppings like pork, egg, or vegetables.
- Udon (Japan): Thick and chewy noodles often served in a broth or stir-fried.
- Soba (Japan): Thin, buckwheat noodles often served chilled with a dipping sauce.

Chapter 5: Stir-fries

- Beef and Broccoli (China): A quick and easy stir-fry made with beef, broccoli, and a savory sauce.
- Pad See Ew (Thailand): A stir-fried noodle dish made with wide rice noodles, vegetables, and a sweet and savory sauce.
- Mapo Tofu (China): A spicy and savory stir-fry made with tofu, ground pork, and a fermented bean paste.

Chapter 6: Dumplings

- Xiao Long Bao (China): Soup dumplings filled with pork or other fillings and steamed in bamboo baskets.
- Gyoza (Japan): Pan-fried dumplings filled with pork, cabbage, and other vegetables.
- Wonton (China): Small, triangular dumplings filled with pork, shrimp, or vegetables.

Chapter 7: Seafood

- Steamed Fish (China): A simple and elegant dish where whole fish is steamed with ginger and scallions.
- Sushimi (Japan): Thinly sliced raw fish or seafood served with soy sauce and wasabi.
- Galangal Coconut Mussels (Thailand): A fragrant and flavorful dish where mussels are cooked in a spicy and aromatic broth.

Chapter 8: Vegetables

- Szechuan Green Beans (China): Crisp and flavorful green beans stir-fried with garlic, ginger, and a spicy sauce.
- Stir-Fried Spinach with Garlic (China): A quick and healthy side dish made with spinach, garlic, and sesame oil.
- Stir-Fried Asparagus with Oyster Sauce (China): A delicate and refreshing dish made with asparagus stir-fried in a flavorful oyster sauce.

Chapter 9: Salads

- Som Tum (Thailand): A spicy and refreshing salad made with unripe papaya, tomatoes, peanuts, and a lime-based dressing.
- Goi Cuon (Vietnam): Fresh spring rolls filled with vegetables, shrimp, and noodles.
- Korean Glass Noodle Salad: A colorful and flavorful salad made with glass noodles, vegetables, and a spicy dressing.

Chapter 10: Desserts

- Mochi (Japan): Soft and chewy rice cakes often filled with sweet bean paste or other fillings.
- Mango Sticky Rice (Thailand): A sweet and sticky dessert made with glutinous rice cooked in coconut milk and served with ripe mangoes.
- Durian Puffs (Malaysia): Flaky pastries filled with sweet and pungent durian fruit.