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Italian grilled lamb chops agnello @orientalrecipes

Italian Grilled Lamb Chops - Agnello alla Scottadito



  • 2 ¼ pounds (1 k) of baby lamb chops
  • ½ cup extravirgin olive oil
  • ½ cup dry white wine
  • 1-2 bay leaves
  • 3-4 juniper berries
  • 3-4 peppercorns
  • 2 cloves garlic
  • 2 lemons, cut into wedges
  • Salt and pepper to taste


  1. Combine the oil and wine in a bowl. Crush the berries and garlic, and tear the bay leaf. Combine them with the lemon wedges and the oil-and-wine mixture, and marinate the lamb for at least 12 hours, turning the pieces occasionally.

    You can either cook the lamb chops in a skillet, over a brisk flame, or grill them over the coals. In either case, lay slices of lemon from the marinade over them as they cook, turn them occasionally, and salt them well when they’re almost done. If you’re doing them over the coals you may also want to baste them with the marinade.
Apricot gingerini ingredients 2 ½ oz white @orientalrecipes

Apricot Gingerini


  • 2 ½ oz white grape juice
  • 3 oz apricot nectar
  • 1 oz ginger-infused simple syrup
  • ¼ tsp ground clove


  1. Pour grape juice, apricot nectar, ginger-infused simple syrup [find a recipe for vanilla-ginger simple syrup here and skip the vanilla], and most of the ground clove into a mixing glass fill with ice.
  2. Shake vigorously, then strain into a martini glass.
  3. Garnish with the remaining ground clove atop the drink.
Gluten free beer battered fish fry @orientalrecipes

Gluten-Free Beer-Battered Fish Fry


  • Oil for Frying (Use an oil designed for high heat frying, preferably peanut or coconut oil)
  • 2 pounds fresh fish fillets
  • 1 cup all purpose gluten-free all purpose flour mix (I used Bob’s Red Mill All Purpose GF Baking Mix)
  • 1 cup cornstarch
  • 1 teaspoon GF baking powder
  • 1 teaspoon sugar
  • 1 teaspoon cayenne powder
  • 1 teaspoon GF garlic powder
  • 1 teaspoon GF onion powder
  • 1 teaspoon salt
  • 12 ounce bottle of gluten-free beer OR 12 ounces of club soda


  1. Combine cornstarch, gluten-free all purpose flour, baking powder, cayenne pepper, sugar, garlic powder, onion powder, salt and pepper in a large, plastic zip lock bag.
  2. Shake the bag to thoroughly mix the dry ingredients. Pour this mixture into a medium sized bowl.
  3. Add gluten-free beer or club soda and mix until the batter is smooth and not too thick or too thin. Add more liquid if the batter is too thick.
  4. Dip fish fillets in batter, making sure both sides are coated. Hold above the bowl to let excess batter drip off.
  5. Fry in hot oil until golden brown.

*Note*: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.

Spicy korean rice cakes duk boki @orientalrecipes

Spicy Korean Rice Cakes (Duk Boki)



  • 1 lb cylindrical rice cakes (duk), cut into 2" pieces
  • 1 Tbsp kochujang (hot chili pepper paste)
  • 1 tsp kochukaru (hot chili pepper powder)
  • 1 Tbsp sugar
  • 2 tsp minced garlic
  • 1.5 Tbsp soy sauce
  • 1 package rectangular fish cake (oden or omook), sliced into 1" pieces
  • 2 cups Napa cabbage, chopped
  • 3 shiitake mushrooms, soaked and sliced into pieces


  1. Soak rice cakes (duk)for about an hour in cold water.*
  2. In a pot, mix 3 cups water with kochujang, kochukaru, garlic, sugar, and soy sauce.
  3. Bring to a boil.
  4. Add fish cakes.
  5. Bring to a boil.
  6. Add the mushrooms, cabbage, and rice cakes.
  7. Bring up to a boil again, simmer for about 3 minutes, and then turn off the heat. The sauce will thicken upon standing.

*Note*: Add in the rice cake with the sauce in the beginning if you don’t have time to soak the rice cake. Let it simmer in for 10 minutes before adding the other ingredients.

Grilled cheese sandwich ingredients 4 sliced @orientalrecipes



  • 4 Sliced white breads
  • 2 Cheddar cheese
  • 3 Tablespoons of butter, divided


  1. Preheat skillet over medium heat. Generously butter one side of a slice of bread. Place bread butter-side-down onto skillet bottom and add 1 slice of cheese.
  2. Butter a second slice of bread on one side and place butter-side-up on top of sandwich. Grill until lightly browned and flip over; continue grilling until cheese is melted.
  3. Repeat with remaining 2 slices of bread, butter and slice of cheese.
Korean seaweed soup miyuk gook ingredients 1 @orientalrecipes

Korean Seaweed Soup (Miyuk gook)


  • 1 oz dried seaweed
  • 1 Tbsp sesame oil
  • 3 cups soup stock*
  • 2 Tbsp soy sauce
  • 2 cloves garlic, finely chopped
  • Salt to taste


  1. Rehydrate seaweed by placing in a large bowl and covering with water for 30 minutes. (Note: 1 oz of dried seaweed looks very small, but it rehydrates to about 2 cups)

  2. Drain seaweed, squeeze out excess water, and cut into 2-inch pieces.

  3. In soup pot over medium heat, sauté seaweed in sesame oil for 2 minutes.

  4. Add garlic and soy sauce and sauté for another 2 minutes.

  5. Pour stock into pot and turn heat to high.

  6. When soup begins to boil, turn down to simmer and cook for 20 minutes or until the soup looks milky.

*Note*: Beef or anchovy stocks work well and vegetarians can use 1.5 cups vegetable stock and 1.5 cups of water.

Beef bulgogi ingredients 1 pound flank steak @orientalrecipes

Beef Bulgogi


  • 1 pound flank steak, thinly sliced

  • 5 tablespoons soy sauce

  • 2 ½ tablespoons white sugar

  • ¼ cup chopped green onion

  • 2 tablespoons minced garlic

  • 2 tablespoons sesame seeds

  • 2 tablespoons sesame oil

  • ½ teaspoon ground black pepper


  1. Place the beef in a shallow dish. Combine soy sauce, sugar, green onion, garlic, sesame seeds, sesame oil, and ground black pepper in a small bowl. Pour over beef. Cover and refrigerate for at least 1 hour or overnight.
  2. Preheat an outdoor grill for high heat, and lightly oil the grate.
  3. Quickly grill beef on hot grill until slightly charred and cooked through, 1 to 2 minutes per side.
Candied ginger ingredients 2 cups ginger @orientalrecipes

Candied Ginger


  • 2 cups ginger, peeled and cut into thin strips
  • 2 cups sugar, and more brown and white sugar for coating
  • water


  1. In a soup pot, boil ginger strips gently in water for about 20-30 minutes (until tender).
  2. Drain water and return ginger back to pot.
  3. Add sugar and ¼ cup water and cook over low heat until almost no syrup is left, stirring frequently.
  4. While ginger strips are still hot, shake or roll in brown and white sugar.
  5. Separate strips to cool.


Kimbop korean sushi ingredients 1 cup @orientalrecipes

Kimbop (Korean Sushi)


  • 1 cup uncooked glutinous white rice (sushi rice)

  • 1 ½ cups water

  • 1 tablespoon sesame oil

  • salt, to taste

  • 2 eggs, beaten

  • 4 sheets sushi nori (dry seaweed)

  • 1 cucumber, cut into thin strips

  • 1 carrot, cut into thin strips

  • 4 slices American processed cheese, cut into thin strips

  • 4 slices cooked ham, cut into thin strips

  • 2 teaspoons sesame oil


  1. Rinse the rice in a strainer or colander until the water runs clear. Combine the rice with water in a saucepan. Bring to a boil, then reduce the heat to low; cover and simmer until rice is tender, 12 to 14 minutes. Spread cooked rice onto a baking sheet to cool. Season with 1 tablespoon of sesame oil and salt.
  2. While the rice is simmering, pour the eggs into a skillet over medium-high heat and allow to cook without stirring or turning to get a flat layer of cooked egg. When egg is completely cooked, remove from skillet and set aside on a cutting board to cool.
  3. Separate the nori sheets onto a flat surface and divide the cooled rice between them, leaving only a half-inch strip of seaweed visible at the top of each sheet. Arrange strips of egg, cucumber, carrot, cheese, and ham in thin layers on top of the rice. Beginning with the bottom of each sheet of nori, use a bamboo sushi mat to firmly roll each piece into a cylindrical shape. Brush each roll with ½ teaspoon of sesame oil and cut into six even pieces.
Kung pao chicken ingredients 2 boneless @orientalrecipes

Kung Pao Chicken


  • 2 boneless chicken breasts, about 6 ounces each
  • 6 to 8 small dried red chili peppers, or as desired
  • 2 garlic cloves,
  • ½ cup skinless, unsalted peanuts
  • 3 - 4 cups oil for deep-frying and stir-frying

Ingredients for Marinade:

  • 1 tablespoon soy sauce
  • 1 teaspoon Chinese rice wine or dry sherry
  • 2 teaspoons cold water
  • 2 teaspoons cornstarch

Ingredients for Sauce:

  • 1 tablespoon dark soy sauce
  • 2 teaspoons light soy sauce
  • 1 tablespoon black or red rice vinegar, or red wine vinegar
  • 1 tablespoon chicken broth or water
  • 3 teaspoons granulated sugar
  • ½ tsp salt
  • a few drops sesame oil
  • 1 tsp cornstarch


  1. Cut the chicken into 1-inch cubes. Mix in the soy sauce, rice wine or sherry, water and cornstarch. Marinate the chicken for 30 minutes.
  2. In a small bowl, mix together the sauce ingredients, whisking in the cornstarch last.
  3. Remove the seeds from the chile peppers and chop. Peel and finely chop the garlic.
  4. Heat the oil for deep-frying to between 360 and 375 degrees Fahrenheit. Carefully slide the chicken into the wok, and deep-fry for about 1 minute, until the cubes separate and turn white. Remove and drain on paper towels. Drain all but 2 tablespoons oil from the wok.
  5. Add the chilies peppers and stir-fry until the skins starts to darken and blister. Add the garlic. Stir-fry until aromatic (about 30 seconds). Add the deep-fried chicken back into the pan. Stir-fry briefly, then push up to the sides of the wok and add add the sauce in the middle, stirring quickly to thicken. Stir in the peanuts. Mix everything together and serve hot.
Tamagoyaki japanese rolled omelet @orientalrecipes

Tamagoyaki - Japanese Rolled Omelet


  • 4 eggs, beaten
  • 3 Tbsp dashi soup stock
  • 2 Tbsp - 1 ½ Tbsp sugar


  1. Beat eggs in a bowl. Add dashi soup and sugar in the egg and mix well.
  2.  Heat a Tamagoyaki pan on medium heat. Oil the pan.
  3. Pour a scoop of egg mixture in the pan and spread over the surface.
  4. Cook it until half done and roll the egg toward the bottom side.
  5. Move the rolled egg to the top side.
  6. Oil the empty part of the pan and pour another scoop of egg mixture in the space and under the rolled egg. Cook it until half done and roll the egg again so that the omelet becomes thicker.
  7.  Cook the omelet until done.
  8. If you are using a regular frying pan, shape tamagoyaki on bamboo mat.
  9.  Cut tamagoyaki into 1-inch thick pieces.
  10. Serve.

*Note*: You can adjust the sweetness of Tamagoyaki with the amount of sugar.

Korean cold noodles mul naengmyun @orientalrecipes

Korean Cold Noodles

(Mul Naengmyun)


  • ¼ lb Naengyun Noodles (thin noodles made from buckwheat and sweet potato, but make sure you’re not buying soba or memil gooksu)
  • 2 cups chicken broth
  • 2 cups beef broth, unsalted
  • 1 Tbsp brown rice vinegar
  • 2 Tbsp white vinegar
  • 1 small Asian pear, julienned or cut into paper-thin slices
  • 1 egg, hard-boiled and sliced in half
  • ½ Korean cucumber, seeded and then julienned or cut into paper-thin slices
  • ¼ cup pickled radish
  • Cooked brisket or beef shank, thinly sliced (optional topping)

Ingredients for Serving:

  • ice cubes
  • vinegar
  • sugar
  • Korean mustard


  1. Mix cooled chicken and beef broths together with vinegar.*
  2. Add more salt or vinegar to taste.**
  3. Chill in refrigerator for at least a half an hour if possible.
  4. Cook noodles according to package directions, about 3-5 minutes in boiling water.
  5. Drain noodles and rinse well in cold water to stop cooking and eliminate some excess starch.
  6. Distribute noodles into bowls, mounding at bottom.
  7. Pour a generous amount of chilled broth and a few ice cubes to cover almost of all of noodles.
  8. Place half a boiled egg, cucumber and pear slices, pickled radish, and brisket slices on top of noodles.


  • You can get the broth from any supermarket.
  • If you don’t have Asian Pear, you can use crunchy apply or just add 1 or 2 tsp of sugar in your broth.
Dark chocolate chip cake ingredients 1825 @orientalrecipes

Dark Chocolate Chip Cake


  • 18.25 ounce yellow cake mix
  • 4 serving-szie package white chocolate instant pudding mix
  • 1/3 cup cocoa powder
  • 4 eggs
  • 1 cup vegetable oil
  • 1 cup sour cream
  • 2 teaspoons cinnamon
  • 10 ounce bag dark chocolate chips
  • 1 ounce white chocolate bar
  • 3 ounces semi-sweet chocolate


  1. Preheat oven to 350 degrees F. Grease and flour Bundt cake pan.
  2.  In a large bowl, combine cake mix, pudding mix, cocoa powder, eggs, vegetable oil, sour cream and cinnamon. Use an electric mixer for 2 minutes.
  3. Stir in dark chocolate chips. Bake for 50 to 60 minutes and tester comes out clean.
  4.  Let cool in pan for 10 minutes. Remove from pan and allow to finish cooling on wire rack.
  5. Place cake on serving plate. Separately melt white and semi-sweet chocolates.
  6. Spoon semi-sweet chocolate over top of cake.
  7. Spoon white chocolate over that.
Oyster veloute ingredients 3 finely chopped @orientalrecipes

Oyster Veloute


  • 3 finely chopped shallots
  • 3 T unsalted butter
  • 3 T flour
  • 3-4 cups lobster or fish stock
  • 3-4 cups chicken or vegetable stock
  • 9-12 oz. shucked oysters, with their liquor
  • ½ - 1 t. cayenne pepper
  • 3-4 egg yolks
  • 1 cup heavy cream
  • 2 T finely chopped parsley


  1. In a large pot, slowly cook the shallots in the butter, stirring often, for about 5 minutes over medium heat. Do not let them brown.

  2. Add the flour a tablespoon at a time, stirring all the while. When the flour is all incorporated, stir well and cook over low heat for about 10 minutes. It is important not to go too far during this time, as you are making a roux and a burnt or dark brown roux will ruin this dish. Stir often. You want the flour-butter-shallot mixture to be tan, not brown.

  3. Meanwhile, mix the stocks and heat them to a simmer.

  4. After the roux has cooked for about 10 minutes, slowly add the stock, about a cup at a time, stirring all the while. It will thicken at first, then loosen up, but it will stay incorporated. Bring this to a gentle boil, then drop the heat to a simmer. Let this simmer for 20 minutes.

  5. Meanwhile, finely chop some parsley for garnish. Remove the oysters from their jar, or if you have shucked the oysters yourself, separate them from their juice, called the liquor. Strain the liquor, which can have bits of shell or grit.

  6. Once it is strained, add the liquor and the oysters to a blender and buzz furiously for about a minute. It should look like a brownish milkshake.

  7. After the stocks have simmered 20 minutes or so, add the oyster puree and stir well to combine. Add the cayenne pepper. Simmer this – don’t let it boil – for another 10 minutes.

  8. Pour the soup through your finest-mesh sieve into a large bowl and push the solids through it. Use a wooden spoon to do the pushing.

  9. Beat the cream and eggs together in a medium-sized bowl.

  10. Return the soup to a clean pot and heat to just under a simmer. It cannot be boiling, or ever simmering too much.

  11. With a ladle in one hand and a fork or whisk in another, slowly pour in 4-5 ladles’ worth of soup into the egg-cream mixture, whisking all the while. This is called “tempering,” and keeps the mixture from curdling when you put it into the soup. Once you have the temperature of the egg-cream mixture up a bit from your ladling, pour the lot into the rest of the soup and stir to combine.

  12. Let this heat up – again, it absolutely cannot boil or it will break – for about 5-10 minutes and it is ready.

  13. Pour into bowls and garnish with parsley.

The brownie ingredients 8 1 ounce squares of @orientalrecipes

The Brownie


  • 8- 1 ounce squares of unsweetened chocolate
  • 1 cup butter
  • 5 eggs
  • 3 cups sugar
  • 1 tablespoon vanilla
  • 1-½ cups flour
  • 1 teaspoon salt
  • 2-½ cups chopped pecans or walnuts, lightly toasted


  1. Preheat oven to 350 degrees F. (or 325 degrees F. for glass or dark metal pan). Grease a 9 x 13 pan.
  2. Melt chocolate and butter in a saucepan over low heat; set aside. In a mixer, beat eggs, sugar and vanilla at high speed for 10 minutes**. Blend in chocolate mixture, flour and salt until just mixed. Stir in the nuts. Pour into prepared pan.

  3. Bake Ultimate Brownies for 35-40 minutes. (Don’t over bake.)

*Note*: Frost if desired, the taste is better in my view.

Brazilian cheese bread pao de queijo @orientalrecipes

Brazilian Cheese Bread (Pao de Queijo)


  • 2 cups whole milk
  • 8 tablespoons butter, melted
  • ½ cup vegetable oil
  • 4 ¼ cups tapioca flour
  • 4 eggs
  • 2 cups grated farmer’s cheese, or any firm, fresh cows milk cheese
  • ¼ cup grated cheddar cheese (optional)
  • salt to taste


  1. Preheat the oven to 350 degrees.

  2. Mix milk, salt, vegetable oil and butter in a pot, and bring to a boil. As soon as it boils, remove from heat.

  3. Stir tapioca flour into the milk and butter mixture.

  4. Stir in the eggs and the cheese, and mix well.

  5. Let mixture cool for 15-30 minutes, so that it will be easier to handle. (I like to chill it in the refrigerator for 15 minutes or so).

  6. With floured (tapioca flour) hands, shape the dough into golf ball size balls (about 50 gram portions) and place them on a baking sheet.

  7. Bake rolls for 20 to 25 minutes, until they are puffed up and are golden. They will rise slowly and puff up mostly in the last 5 or 10 minutes.

  8. Serve warm.
Coconut rice arroz con coco ingredients 1 @orientalrecipes

Coconut Rice - Arroz con Coco


  • 1 13.5 ounce can coconut milk
  • 2 cups rice
  • ¼ cup raisins
  • 3 cups water
  • 1 teaspoon salt
  • 1-2 tablespoons sugar


  1. Place coconut milk in a heavy pot and bring to a boil.

  2. Simmer coconut milk until the liquid has evaporated and the coconut solids separate from the oil. Continue to cook, stirring constantly, until coconut solids are dark golden brown.

  3. Stir in the rice and raisins. Stir in the water, salt and sugar.

  4. Bring water to a boil, then lower heat and simmer rice, covered, for about 15-20 minutes. Turn off heat and let rice remain on the stove for another 5-10 minutes, covered.

  5. Fluff rice and serve.
Lemon glazed cake ingredients for cake 1 ½ cups @orientalrecipes

Lemon Glazed Cake

Ingredients for cake:

  • 1-½ cups sugar
  • ½ cup butter, softened
  • 3 eggs
  • 2-½ cups flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup buttermilk
  • 2 tablespoons grated lemon peel
  • 2 tablespoons lemon juice

Ingredients for Lemon Glaze:

  • 1-½ cups powdered sugar
  • ¼ cup butter, melted
  • enough fresh lemon juice to make glaze spreadable
  • lemon zest to taste, optional


  1. Preheat oven to 325; grease and flour a Bundt pan.
  2. Mix the softened margarine/butter and sugar until fluffy, which should be easy if the margarine is of the right consistency. Then mix in the eggs, doing so thoroughly.

  3. Add the dry ingredients, rotating with the 1 cup of buttermilk and combine with care, noting how the ingredients make a “perfect” batter. Put your lemon zest and lemon juice in last. Mix well.

  4. Pour into the Bundt pan and pop in the oven, baking for approx. 45-50 minutes in a GAS oven, perhaps a bit longer using electric. Perform the “toothpick” test to make certain it is done but don’t overcook !! And trust your nose ie. when you can smell it, it’s done !!

  5. Allow to cool on a rack. Run a knife around cake in pan for easier removal. BUT before poking holes in it after flipping cake out, turn it right-side up again (carefully). THEN with a long-tined fork, poke holes in it once on serving plate Then spread lemon glaze (below) all over it.

Sago with mango and toasted coconut ingredients @orientalrecipes

Sago with Mango and Toasted Coconut


  • 70 grams sago (tapioca)
  • 1 cup coconut milk
  • 1.5 cups water
  • 35 grams palm sugar
  • 1 teaspoon vanilla bean paste or essence
  • 25 grams shredded coconut
  • 1 fresh mango or 1 small tin mango


  1. In a small saucepan, bring sago, coconut milk, water, sugar and vanilla bean to the boil.
  2. Reduce to simmer until tapioca has become translucent (8-10 minutes).
  3. Meanwhile, heat up a frypan until hot and then add shredded coconut.
  4. Cook, stirring constantly, until coconut starts to brown nicely.
  5. When it’s almost done, turn off the heat as the coconut will continue to cook from the heat of the pan.
  6. To serve, ladle sago into serving bowls, top with sliced mango and garnish with shredded coconut.
  7. If you are using canned mango, a couple of teaspoons of the syrup can be dribbled over the sago, too.
Korean scallion pancake pa jun 2 cups flour 2 @orientalrecipes

Korean Scallion Pancake (Pa Jun)

  • 2 cups flour
  • 2 eggs, beaten
  • 1.5 cups water
  • 1 bunch of scallions, halved and cut into 2-3 inch lengths
  • 1 tsp salt
  • Oil for cooking


  1. Mix all ingredients together and let sit for about 10 minutes. Check consistency before cooking – batter should be a little bit runnier than American pancake batter, so that the Pa Jun cooks quickly and evenly.

  2. Heat a saute pan over medium heat and coat with a thin layer of oil.

  3. Pour batter to fill pan in a thin layer (about 1/3 of your batter should fill a regular saute pan).

  4. Cook for 3-4 minutes until set and golden brown on bottom.

  5. Turn over with help of spatula or plate (or flip it in the air if you are good at that) and finish by cooking 1-2 more minutes, adding more oil if necessary.

  6. Serve with soy or spicy dipping sauce.
Spicy korean rice cakes duk boki ingredients @orientalrecipes

Spicy Korean Rice Cakes (Duk Boki)


  • 1 lb cylindrical rice cakes (duk), cut into 2" pieces
  • 1 Tbsp kochujang (hot chili pepper paste)
  • 1 tsp kochukaru (hot chili pepper powder)
  • 1 Tbsp sugar
  • 2 tsp minced garlic
  • 1.5 Tbsp soy sauce
  • 1 package rectangular fish cake (oden or omook), sliced into 1" pieces
  • 2 cups Napa cabbage, chopped
  • 3 shiitake mushrooms, soaked and sliced into pieces


  1. Soak rice cakes (duk)for about an hour in cold water.*
  2. In a pot, mix 3 cups water with kochujang, kochukaru, garlic, sugar, and soy sauce.
  3. Bring to a boil.
  4. Add fish cakes.
  5. Bring to a boil.
  6. Add the mushrooms, cabbage, and rice cakes.
  7. Bring up to a boil again, simmer for about 3 minutes, and then turn off the heat. The sauce will thicken upon standing.

*Note*: If you don’t have time to soak the rice cakes for an hour in advance, you can add the rice cakes into the pot in the very beginning with the sauce. Simmer for about 10 minutes before adding fish cakes and simmer for a few minutes more after adding vegetables.

How to make sticky rice in a pot ingredients @orientalrecipes

How to Make Sticky Rice In A Pot


  • Sticky rice
  • Water


  1. Measure out 2 cups of the sweet rice and place in a pot.
  2. Add 3 + ½ cups water and stir. Allow the rice to soak at least half an hour.
  3. After rice has soaked, add ¾ tsp. salt and stir. Turn heat on high. OR Drain at this point and transfer the rice to a banana leaf-lined colander or steamer. Cover and steam over high heat for 30 to 45 minutes, or until rice is translucent and soft.
  4. Once water begins to bubble at a gentle boil, turn heat down to medium-low so that it is just nicely simmering. Place the lid askew, allowing some of the steam to escape. Simmer the rice in this way for 10 minutes.
  5. After 10 minutes, use a fork to pull the rice aside. Look down into the gap you’ve made. If all the water has been absorbed: turn off the heat. If there is still water in the pot: allow rice to cook another 5-10 minutes, or until all the water has been absorbed by the rice.
  6. When all the water is gone, turn off the heat but leave the pot on the burner. Place lid on tight and allow rice to sit for 8-10 minutes, or until you’re ready to eat. The heat in the pot will steam-cook the rice, finishing it off perfectly.

*Note*: Note that when it’s sold in the package, it is labelled as “sweet rice” or “glutinous rice”.

Thai mango sticky rice dessert khao niaow ma @orientalrecipes

Thai Mango Sticky Rice Dessert (Khao Niaow Ma Muang)


  • 1 cup Thai Sweet Rice (also called ‘sticky rice’ OR 'glutinous rice’, available at Asian food stores
  • 1-2 ripe mangos, cut into bite-size pieces (for more on mangos, see below)
  • 4-5 Tbsp. palm sugar OR brown sugar
  • ¼ tsp. salt
  • 1 can good-quality (thick) coconut milk
  • water (for boiling or steaming the rice)


  1. Soak the rice in 1 cup water for 20-30 minutes, OR up to 4 hours.
  2. Do not drain the rice. Simply add ¾ cup (more) water, plus ¼ can coconut milk, ¼ tsp. salt, and 1 Tbsp. brown sugar. Stir this into the rice.
  3. Bring to a gentle boil, then partially cover with a lid (leaving some room for steam to escape). Reduce heat to medium-low.
  4. Simmer in this way for 20 minutes, or until the coconut-water has been absorbed by the rice. Turn off the heat, but leave the pot on the burner with the lid on tight. Allow to sit for 5-10 minutes.
  5. To make the sauce, warm (do not boil) the rest of the can of coconut milk over medium-low heat (5 minutes). Add 3 Tbsp. sugar, stirring to dissolve.
  6. Taste-test the sauce for sweetness, adding more sugar if desired. (note that it will taste less sweet when added to the rice).
  7. To assemble, place a few 'mounds’ of sticky rice in each serving bowl. Top with slices of teh mango, then pour sauce over. It should look like an English pudding with custard sauce, with the mounds of rice swimming in sauce.
    OR, here’s another method that results in even more coconut-ty flavor (optional): Add scoops of rice (portion out 1 scoop per person) directly to the sauce pot and stir over low heat, gently breaking apart large lumps, but leaving smaller lumps/chunks). Now add the mango pieces and gently stir until everything is warmed through. Portion out into serving bowls, making sure everyone has equal amounts of rice, mango, and plenty of sauce.
Thai green curry chicken green curry paste @orientalrecipes

Thai Green Curry Chicken

Green Curry Paste Ingredients:

  • 4 small green Thai chilies, OR substitute 1 to 2 jalapeno peppers
  • ¼ cup shallot OR purple onion, diced
  • 4 cloves garlic, minced
  • 1 thumb-size piece galangal OR ginger, grated
  • 1 stalk fresh minced lemongrass OR 3 Tbsp. frozen or bottled prepared lemongrass
  • ½ tsp. ground coriander
  • ½ tsp. ground cumin
  • ¾ to 1 tsp. shrimp paste
  • 1 (loose) cup fresh coriander/cilantro leaves and stems, chopped
  • ½ tsp. ground white pepper (can be purchased at some supermarkets, OR at Asian food stores)
  • 3 Tbsp. fish sauce
  • 1 tsp. brown sugar
  • 2 Tbsp. lime juice

Curry Ingredients:

  • 1 to 1.5 lbs. (about 0.7 kg) boneless chicken thigh or breast, cut into chunks
  • 1 can coconut milk
  • 4 kaffir lime leaves (can be purchased frozen at most Asian food stores), OR substitute 1 tsp. grated lime zest
  • 1 red bell pepper, seeded and cut into chunks
  • 1 zucchini, sliced lengthwise several times, then cut into chunks
  • Generous handful fresh basil
  • 2 Tbsp. coconut oil or other vegetable oil


  1. Place all the “green curry paste” ingredients together in a food processor, and process to a paste. If necessary, add a few Tbsp. of the coconut milk to help blend ingredients. Set aside.
  2. Prepare the lime leaves by tearing the leaf away from either side of the stem. Discard the central stem. Then, using scissors, cut leaves into thin strips. Set aside.
  3. Warm a wok or large frying pan over medium-high heat. Add the oil and swirl around, then add the green curry paste.
  4. Stir-fry briefly to release the fragrance (30 seconds to 1 minute), then add ¾ of the coconut milk, reserving 2-3 Tbsp. per serving portion for later.
  5. Add the chicken, stirring to incorporate. When the curry sauce comes to a boil, reduce heat to medium or medium-low, until you get a nice simmer.
  6. Cover and allow to simmer 3-5 more minutes, or until chicken is cooked through. Stir occasionally.
  7. Add the red bell pepper and zucchini, plus the strips of lime leaf (or lime zest), stirring well to incorporate. Simmer another 2-3 minutes, or until vegetables are softened but still firm and colorful.
  8. Do a taste-test for salt, adding 1-2 Tbsp. fish sauce if not salty enough. If you’d prefer a sweeter curry, add a little more sugar. If too salty, add a squeeze of lime or lemon juice. If too spicy, add more coconut milk. Note that this curry should be a balance of salty, spicy, sweet and sour, plus bitter (the bitter is found in the fresh basil garnish).
  9. Serve this curry in bowls with Thai jasmine rice on the side, allowing guests to add their own. Top each portion with fresh basil, then drizzle over 2-3 Tbsp. coconut milk.
Spring rolls with spicy korean dipping sauce @orientalrecipes

Spring Rolls with Spicy Korean Dipping Sauce


  • 12 rice paper wrappers for spring rolls
  • 4 ounces rice vermicelli noodles, cooked and cooled
  • 12 perilla leaves
  • 12 lettuce leaves, red or green leaf
  • ½ cup carrots, julienned
  • 12 large shrimp, peeled, halved, cooked, and cooled
  • 1 Tbsp peanut butter
  • 2 Tbsp Hoisin sauce
  • 1 Tbsp Kochujang
  • Water as needed


  1. Dip rice paper wrapper into a bowl of warm water.

  2. Place small amount of noodles, carrots, 2 shrimp halves, 1 perilla and 1 lettuce leaf onto center of wrapper.

  3. Wrap tightly like a burrito.

  4. Repeat with remaining wrappers and ingredients.

Steps for Dipping Sauce:

  1. Combine peanut butter and Hoisin sauce and heat in microwave for 30 seconds.

  2. Mix well, adding kochujang and combining ingredients together.

  3. Add water to sauce as needed, to loosen and reach the correct consistency.

*Note: You can get the ingredients at any local store that sells Korean Product.

Bibimbap ingredients 2 cups medium grain korean @orientalrecipes



  • 2 cups medium-grain Korean (or Japanese) rice
  • 1 large cucumber, sliced into thin strips
  • 1.5 cups bean sprouts, parboiled and squeezed of excess water
  • 1.5 cups spinach, parboiled and squeezed of excess water (¾ lb before cooking)
  • 2 carrots, julienned
  • 4 shiitake mushrooms, rehydrated if dried and then sliced
  • 1 zucchini, sliced into thin strips
  • ½ lb meat (optional, both and cooked ground meat work well)
  • Fried egg as a topping (optional)
  • 2 Tbsp sesame oil
  • Sesame seeds


  1. Cook rice in rice cooker or on the stove.

  2. Give cucumber strips a saltwater bath for 20 minutes and then drain.

  3. Season spinach with 2 tsp sesame oil, 1 tsp salt, and a dash of sesame seeds.

  4. Season bean sprouts with 2 tsp sesame oil, 1 tsp salt, and a dash of sesame seeds.

  5. Sauté carrots with a dash of salt.

  6. Sauté mushrooms with a dash of salt.

  7. Sauté zucchini with a dash of salt.

  8. Place cooked rice in large bowl and arrange vegetables on top.

  9. If desired, beef or egg can be placed in the center.

  10. Serve each with small bowls of red pepper paste (kochujang) and sesame oil.

  11. To eat, add a small amount of oil and desired amount of red pepper paste to your bowl and mix everything together with a spoon.
Baechu kimchi ingredients 10 cups of water 2 @orientalrecipes

Baechu Kimchi


  • 10 cups of water
  • 2 Napa cabbages, washed and cut into 2-inch squares
  • 1 cup coarse salt (or kosher or sea salt)
  • 1 Tbsp finely chopped garlic
  • 1 Tbsp chopped ginger
  • ½ cup red pepper flakes (kochukaru)
  • 2 Tbsp sugar
  • 5 scallions, cut into ½ inch pieces
  • fish sauce, optional*


  1. In large nonreactive bowl or pot, mix salt into water.

  2. Add cabbage to salt water and if necessary, weigh down with large plate so leaves are all submerged.

  3. Soak cabbage for 5-6 hours.

  4. Remove cabbage and rinse in cold water, squeezing out excess liquid.

  5. In a large bowl, mix garlic, ginger, red pepper flakes, sugar, and scallions.

  6. Add cabbage and coat with seasoning mixture.

  7. Pack the seasoned cabbage into a large airtight jar with lid.

  8. Let kimchi ferment in a cool place for 2-3 days before serving or putting in refrigerator.
Mashed sweetened red bean paste ingredients 630 @orientalrecipes

Mashed Sweetened Red Bean Paste


  • 630 g boiled red (azuki) beans
  • 200 g sugar
  • 100 ml water


  1. Place the boiled red (azuki) beans, sugar and water in a pan.
  2. Bring to a boil. Be careful to stir from time to time to prevent the beans from sticking to the pan. Boil about 5 minutes until the beans become paste. Remove from heat.
  3. Remove bean paste from pan and cool in a shallow container.

Note: I personally like it spread on toast, give it a try!

Boiled red beans ingredients 250 g red azuki @orientalrecipes

Boiled Red Beans


  • 250 g red (azuki) beans
  • 4.5 liters water


  1. Rinse the red (azuki) beans. Pour 1 liter of water into a pan. Add the beans and cover. Boil for 10 minutes on high heat.
  2. Add another 1 liter of water to the pan and boil for 10 more minutes on high heat.
  3. Drain the beans in a colander and rinse under cool water. Discard the water in the pan.
  4. Return the beans to the pan. Add 1 liter water and cover. Bring to a boil and simmer about 10 minutes on low heat until beans become very soft.
  5. Pour another 1 liter water into a big bowl and add the beans and boiled water. Wait for the beans to sink.
  6. Pour out the cloudy water and add the final 0.5 liter of water.
  7. Drain in a colander and leave for 10 minutes until completely drained.

*Note: Azuki beans is not the same as the normal Chinese red beans!

Unagi eel ingredients 1 package japanese unagi @orientalrecipes

Unagi Eel


  • 1 package Japanese unagi eel, about 9 ounces
  • 1 cup long-grain rice
  • 1 t. salt
  • 3 T. finely chopped chives
  • 3 chopped scallions or green onions or baby leeks
  • 2 T. rice wine vinegar
  • 2 T. sesame oil
  • 1-2 T. Thai fish sauce or soy sauce


  1. Make the rice with the salt in a rice cooker or by simmering in 1 and a half cups of water.
  2. Start the broiler to get it hot.
  3. In a large bowl, mix together the oil, fish sauce, vinegar, scallions and half the chives.
  4. Skin the unagi if it is not already skinned – it will just peel right off – and broil it until the eel begins to color. This will only take a few minutes. Flip the eel and do the same on the other side.
  5. To assemble, mix the rice in the large bowl with the seasonings. Scoop into large bowls and top with the rest of the chives. Arrange small pieces of the unagi eel on top and enjoy!

*Note: Unagi is actually a type of Japanese native eel.

Soft and chewy chocolate chip cookies @orientalrecipes

Soft and Chewy Chocolate Chip Cookies


  • 2 ¼ cups all-purpose flour
  • ½ teaspoon baking soda
  • 1 cup (2 sticks) unsalted butter, room temperature
  • ½ cup granulated sugar
  • 1 cup packed light-brown sugar
  • 1 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 2 large eggs
  • 2 cups (about 12 ounces) semisweet and/or milk chocolate chips


  1. Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.

  2. Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.

  3. Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.

Pickled plum rice ball ingredients 2 servings @orientalrecipes

Pickled Plum Rice Ball


  • 2 servings (120 g each) hot steamed rice
  • 1 toasted dried laver (nori)
  • 2 small pickled plums (umeboshi)
  • 2/3 to 1 teaspoon salt


  1. Put 120 g steamed rice on a square of plastic wrap. Make a hollow in the center of the steamed rice and put a pickled plum there.
  2. Wrap the steamed rice in the plastic wrap and press into any desired shape (triangular, ball or cylindrical).
  3. Remove the plastic wrap and sprinkle 1/3 to ½ teaspoon salt over the whole rice ball.
  4. Wrap the toasted dried laver (nori) around the rice ball. For triangle and ball shape, use 6 cm. × 18 cm. size. For cylindrical shape, use 4 cm. × 11 cm. size.
Japan mushroom soup ingredients 1 enoki @orientalrecipes

Japan Mushroom Soup


  • 1 enoki mushroom
  • 4 shiitake mushrooms
  • 2 oz. harusame/cellophane noodles
  • 1 negi, sliced diagonally
  • 3 ½ cup chicken soup stock
  • 2 Tbsp soy sauce
  • 1 Tbsp sake
  • ½ tsp salt
  • 1 tbsp vegetable oil


  1. Remove stems from shiitake mushrooms and slice thinly.
  2. Cut the bottom of enoki mushroom off.
  3. Cut enoki into 2 inch lengths.
  4. Soak harusame in warm water for about five minutes. Drain harusame and cut into 3 inch lengths.
  5. Heat oil in a pan. Saute mushrooms.
  6. Pour chicken soup stock over the mushrooms and heat the soup. Skim off impurities that rise to the surface.
  7. Add harusame and negi in the soup and heat.
  8. Season with soy sauce, sake, and salt.

*Note: Now if you got no idea where you can get the ingredients, you can visit any local store that sell ingredients imported from Japan or shops selling Japanese products.

Whipped cream ingredients 1 cup heavy cream 1 @orientalrecipes

Whipped Cream


  • 1 cup heavy cream
  • 1 to 2 tablespoons granulated sugar


  1. In a deep mixing bowl, beat 1 cup heavy cream until soft peaks form.
  2. Sprinkle 1 to 2 tablespoons granulated sugar over cream; beat until soft peaks return. Do not overbeat. Makes about 2 cups.

*Note: If possible, ensure the cream is cold, and if needed, place in freezer for  15mins.

Strawberry shortcakes ingredients 1 ½ pounds @orientalrecipes

Strawberry Shortcakes


  • 1 ½ pounds (about 6 cups) fresh strawberries
  • ¼ cup plus 1/3 cup plus 1 tablespoon sugar
  • 2 ½ cups all-purpose flour (spooned and leveled), plus more for dusting
  • ½ cup (1 stick) cold unsalted butter, cut into small pieces
  • 2 ½ teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • Whipped Cream


  1. Preheat oven to 425 degrees. Make the sweetened strawberries: Hull and quarter strawberries; toss in a medium bowl with ¼ cup sugar. Let stand until syrupy, tossing occasionally, at least 20 minutes (and up to 1 day, covered and refrigerated).
  2. In a food processor, combine flour, butter, 1/3 cup sugar, baking powder, and salt; process until mixture resembles coarse meal. Add milk; pulse just until moistened, 4 or 5 times. Do not overprocess.
  3. Turn out dough onto a lightly floured surface; with floured hands, gently pat dough into a 4-by-8-inch rectangle.
  4. Dust a large knife with flour; cut dough into 8 squares. Transfer to a baking sheet; sprinkle with 1 tablespoon sugar. Bake until golden, 25 to 30 minutes; cool on baking sheet. To serve, split biscuits with a serrated knife; layer with berries and Whipped Cream.
Imgoingtobeacook easy roast chicken with @orientalrecipes


Easy Roast Chicken with Asparagus & Leeks

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Imgoingtobeacook smashed potato salad click @orientalrecipes


Smashed Potato Salad

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Imgoingtobeacook bundt pan chicken click image @orientalrecipes


Bundt Pan Chicken

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Gamzee makara thecakebar peanut butter @orientalrecipes



Peanut Butter Banana Sushi! (tutorial)


Imgoingtobeacook carrot cake pancakes click @orientalrecipes


Carrot Cake Pancakes

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In case of emergency toast bagel @orientalrecipes


In Case Of Emergency, Toast Bagel

A collection of our finest toasted treats…

THE Searlewich

BASTARD Hangover Bagel

GREEN Bay Grilled Cheese

BACON & Brie Bagel

SAUSAGE & Mushroom Bagel

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Teriyaki chicken cordon bleu ingredients 4 large @orientalrecipes

Teriyaki Chicken Cordon Bleu


  • 4 large skinless, boneless chicken thighs
  • 1 cup teriyaki sauce
  • 1 tablespoon tomato-based chili sauce
  • 4 servings butter-flavored cooking spray
  • 4 slices deli ham
  • 4 (1 ounce) pieces low-fat string cheese
  • 4 toothpicks
  • 1 cup panko bread crumbs


  1. Place the chicken thighs between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of ½-inch.
  2. Whisk together the teriyaki sauce and chili sauce in a bowl, and pour into a resealable plastic bag. Add the chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 18 to 24 hours.
  3. Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with butter-flavored cooking spray.
  4. Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade. Lay each chicken thigh flat, then layer a slice of ham on each thigh followed by the string cheese. Roll up each chicken thigh around the string cheese and ham, and secure each roll with a toothpick.. Repeat with the remaining chicken.
  5. Spray each bundle with the butter-flavored cooking spray. Pour panko flakes onto a dish, then roll the bundles into the crumbs and place on prepared baking dish. Lightly spray the bundles once more.
  6. Bake the chicken bundles until no longer pink in the center and the juices run clear, 35 to 40 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).
Pear vinaigrette ingredients 1 ripe pear @orientalrecipes

Pear Vinaigrette


  • 1 ripe pear - peeled, cored, and chopped
  • ½ cup white wine
  • 1 clove garlic, chopped
  • 2 teaspoons Dijon mustard
  • ¼ cup white balsamic vinegar
  • 1 teaspoon ground black pepper
  • ¼ teaspoon sea salt
  • ½ cup olive oil


  1. Blend the pear, white wine, garlic, Dijon mustard, white balsamic vinegar, black pepper, and sea salt in a blender until well combined; drizzle the olive oil into the mixture in a thin, steady stream while continuing to blend.
  2. Blend a few seconds longer until the salad dressing is thick and creamy.
Strawberries n cream tarts ingredients 1 3 @orientalrecipes

Strawberries ‘n’ Cream Tarts


  • 1 (3 ounce) package cream cheese, softened
  • 5 teaspoons sugar
  • 1/8 teaspoon almond extract
  • ¼ cup heavy whipping cream, whipped
  • 1 cup sliced fresh strawberries
  • 3 (3 inch) individual graham cracker tart shells


  1. In a small mixing bowl, beat cream cheese until fluffy. Beat in sugar and almond extract. Fold in whipped cream; fold in strawberries. Spoon into tart shells. Refrigerate until serving.
Easter bunny cake ingredients cake 1 1825 @orientalrecipes

Easter Bunny Cake



  • 1 (18.25 ounce) package Pillsbury® Moist Supreme® Yellow Cake Mix
  • 1 cup water
  • 1/3 cup CRISCO® Oil
  • 3 eggs

Buttery Cream Frosting

  • ½ cup CRISCO® Butter Flavor All-Vegetable Shortening or CRISCO® Butter Flavor Stick
  • 7 cups confectioners’ sugar
  • 2 ½ teaspoons vanilla
  • ½ cup milk, plus more if needed


  1. Prepare cake according to package instructions, using two standard, round cake pans.
  2. In medium mixing bowl, beat Butter Flavor Crisco Shortening. Add confectioners’ sugar, one cup at a time. Add vanilla. Slowly blend in milk to desired consistency, adding up to 2 Tablespoons more if needed. Beat on high speed for 5 minutes, or until smooth and creamy.

Note: The recipe is extracted from content source!!!

Strawberry cheesecake bites 1 8 ounce package @orientalrecipes

Strawberry Cheesecake Bites

  • 1 (8 ounce) package cream cheese
  • ½ cup confectioners’ sugar
  • 2 teaspoons vanilla extract
  • 12 large fresh strawberries, hulled
  • 2 tablespoons graham cracker crumbs
  • 2 (1 ounce) squares semisweet chocolate chips (optional)
  • 1 teaspoon canola oil (optional)


  1. Line a baking sheet with waxed paper.
  2. Beat together the cream cheese, confectioners’ sugar, and vanilla extract in a bowl until smooth.
  3. Spoon the mixture into a piping bag fitted with a large round tip.
  4. With a sharp paring knife, cut a cone shape out of the top of each strawberry to leave a small hollow.
  5. Pipe about 1 tablespoon of the cream cheese filling into each strawberry, making sure that the filling overflows a bit out of the top of the strawberry.
  6. Place the graham cracker crumbs into a shallow bowl. Dip the filled side of the strawberry into the graham cracker crumbs, coating the exposed filling with crumbs.
  7. Melt the chocolate and canola oil in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each interval, until warm and smooth, 1 to 3 minutes (depending on your microwave).
  8. Dip the unfilled ends of the strawberries into the melted chocolate and place on the prepared baking sheet; refrigerate until set.