Welcome to the Celtnet Recipes Asian Recipes Home Page

Welcome to the Celtnet Recipes section for recipes from the continent of Asia. Here you will find all the recipes for each and every Asian country gathered into one place. All the countries of the Asian Continent are represented here with a (growing) number of recipes representing each.

Asia is the largest and most populated continent on Earth which stretches from Turkey in the West to Japan in the East and from Russia in the North to East Timor in the South. The countries of Asia are:
Central Asia: Kazakhstan, Kyrgyzstan, Tajikistan, Turkmenistan and Uzbekistan;
Eastern Asia: People's Republic of China, Hong Kong, Japan, Macau, Mongolia, North Korea, South Korea and Taiwan (Republic of China);
Northern Asia: Russia;
South-East Asia: Brunei, Cambodia, East Timor, Indonesia, Laos, Malaysia, Myanmar, Philippines, Singapore, Thailand and Vietnam;
Southern Asia: Afghanistan and Iran [The following countries, whilst part of Asia are included in the page for the Recipes from the Indian sub-Continent pages: Bangladesh, Bhutan, India, Maldives, Nepal, Pakistan and Sri Lanka];
Western Asia: Armenia, Azerbaijan, Cyprus, Georgia, Iraq, Kuwait and Turkey [The following countries, whilst part of Asia are included in the page for the Recipes from Arabia and the Levant pages: Bahrain, Gaza, Israel, Jordan, Lebanon, Oman, Qatar, Saudi Arabia, Syria, United Arab Emirates, West Bank, Yemen].

These recipes also cover all historical periods from ancient stone-age recipes through the latest fusion recipes. This recipe page (and all the other recipe pages on this site) are brought to you in association with the 'One Million People' campaign, detailed below. If you find this and the other recipes on this page informative and/or useful please consider giving a small donation. Thank you!

Your donations keep this site going and they keep me motivated to add more and more content to the site as well.

You can also browse recipes from the following geographical regions of the Asian Continent:

Eastern Asia Central Asia Southern Asia South-East Asia
Western Asia Russia The Indian sub-Continent Arabia and the Levant

Alphabetical list of recipes from the Asia follows (limited to 100 recipes per page). There are 427 recipes in total:


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Adana Kebab
     Origin: Turkey
Beef and Egg-flower Soup
     Origin: Chinese
Chap Chee
(Spicy Vegetables)
     Origin: Korea
Adjapsandali
(Mixed Vegetable Sauté)
     Origin: Russia
Beef and Mange-tout
     Origin: China
Char Siu
(Chinese Barbecued Pork)
     Origin: Chinese
Adobong Manok
(Philippines Chicken in Vinegar Sauce)
     Origin: Philippines
Beef Rendang
     Origin: Indonesia
Char Siu Bao
(Steamed Barbecued Pork Dumplings)
     Origin: Chinese
Aduki Beans
     Origin: Japanese
Beyaz Peynirli Yumurta
(Eggs with Feta Cheese)
     Origin: Turkey
Charkhali
(Beet and Coriander Pickle)
     Origin: Russia
Afritadang Manok
(Watermelon Barbecue Sauce)
     Origin: Philippines
Bez perevoda
(Green Borscht)
     Origin: Russia
Chawan-Mushi
     Origin: Japan
Agnesko S Presni Kartofi
(Lamb with New Potatoes)
     Origin: Russia
Bibingka Cassava
(Cassava Dessert)
     Origin: Philippines
Cheoreg
(Armenian Sweet Bread)
     Origin: Armenia
Almond Halva
     Origin: Turkey
Black Bean Sauce
     Origin: Chinese
Cherkesskij cyplenok
(Circassian Chicken)
     Origin: Russia
Apple and Sea-buckthorn Flummery
     Origin: Russia
Blinchaty Pirog
(Beef-stuffed Crepe Stack)
     Origin: Russia
Chicken and Jew's Ear Fungus Soup
     Origin: Chinese
Arabic Aseeda
     Origin: Arabic
Blini s 3 ikrami
(Blini with Three Caviars)
     Origin: Russia
Chicken and Mushroom Soup
     Origin: Chinese
Armenian Bamiya
(Okra Stew)
     Origin: Armenia
Blinis
     Origin: Russia
Chicken and Noodle Soup II
     Origin: Chinese
Armenian Basturma
     Origin: Armenia
Bliny
     Origin: Russia
Chicken with Plum Sauce
     Origin: Chinese
Armenian Mixed Spice
     Origin: Armenia
Borsch
     Origin: Russia
Chicken with Tamarillo Sauce
     Origin: Chinese
Armjanskij sup chechevicy
(Armenian Lentil Soup)
     Origin: Armenia
Borulce
(Black-eyed Pea Stew)
     Origin: Turkey
Chickpea and Onion Stew
     Origin: Tajikistan
Assabeh Tamr
(Date Fingers)
     Origin: Arabic
Bosartma
(Lamb Stewed with Vegetables and Cherry Plums)
     Origin: Azerbaijan
Chikhirtma
(Coriander and Onion Soup)
     Origin: Georgia
Asure
(Wheat Pudding)
     Origin: Turkey
Botvinia
(Green Vegetable Soup with Fish)
     Origin: Russia
Chilli and Tamarillo Dip
     Origin: Thailand
Ayam Bumbu Rujak
(Mixed Spicy Chicken)
     Origin: Indonesia
Braised Beef with Turnips
     Origin: China
Chinese Chicken Soup For a Cold
     Origin: China
Ayran
(Turkish Buttermilk)
     Origin: Turkey
Braised Meatballs
     Origin: Chinese
Chinese Five Spice
     Origin: Chinese
Azerbaijani Plav
(Azerbaijani Pilaf)
     Origin: Azerbaijan
Brunei Cutlets
     Origin: Brunei
Christmas Suckling Pig
     Origin: Russia
Azeri Chicken Skewers
     Origin: Azerbaijan
Brunei Murtabak
(Meat Rotis)
     Origin: Brunei
Chrov Plav
(Rice Pilaf with Dried Fruit and Nuts)
     Origin: Azerbaijan
Azuki Beans with Squash and Kombu
     Origin: Japan
Bubur Ketan Hitam
(Black Rice Pudding)
     Origin: Brunei
Chrov Plav II
(Fruited Pilau Rice II)
     Origin: Russia
Bánh lọt
(Sweet Rice Pasta)
     Origin: Vietnam
Bukharan Pilaf
     Origin: Uzbekistan
Chuchkella
(Grape and Walnut Candies)
     Origin: Azerbaijan
Babki s zavalkoj zavarnogo krema
(Babki with Custard Filling)
     Origin: Russia
Bulghur Pilaf
     Origin: Turkey
Churek
(Flatbread With Sesame Seeds)
     Origin: Azerbaijan
Bak Kut Teh
(Spicy Sparerib Soup)
     Origin: Malaysia
Bulgogi
(Beef Stif-fry)
     Origin: Korea
Clear Soup with Wakame
     Origin: Japan
Baked Apples with Sea-buckthorn
     Origin: Russia
Bulviu
(Meat-filled Potato Roulade)
     Origin: Russia
Cossack's Asparagus
     Origin: Russia
Baki Kufta
(Chickpea and Wheat Balls Stuffed with Peanut Butter)
     Origin: Armenia
Burakovyi Kvas
(Fermented Beet Juice)
     Origin: Russia
Creamy Chinese Fruit Dessert
     Origin: China
Baklazhan
(Babki with Custard Filling)
     Origin: Russia
Buttermilk with Sea-buckthorn and Carrot Juice
     Origin: Russia
Cucumber and Yoghurt Salad
     Origin: Armenia
Baklazhan Pkhali
(Aubergine Pkhali)
     Origin: Georgia
Cacık
(Cucumber and Yoghurt Salad)
     Origin: Turkey
Cyplenok Gorky
(Chicken Gorky)
     Origin: Russia
Balık Çorbası
(Mackerel Soup)
     Origin: Turkish
Cantik
     Origin: Turkey
Cyplenok Kiev
(Chicken Kiev)
     Origin: Russia
Bamya Çorbası
(Okra Soup)
     Origin: Turkey
Cantonese Pork
     Origin: Chinese
Cyplenok Kotletki
(Chicken Kotletki with Sour Cream Sauce)
     Origin: Russia
Banir, Spanagh, Yev Yerishta
(Cheese, Spinach and Noodle Casserole)
     Origin: Armenia
Celtic Cakes
     Origin: China
Düğün Çorbası
(Wedding Soup)
     Origin: Turkey
Basterma
(Spiced Dried Meat)
     Origin: Armenia
Ceregi
     Origin: Georgia
Dabcadz Patlijan
(Fried Aubergines)
     Origin: Armenia
Basturma
(Marinated Skewered Beef)
     Origin: Georgia
Chai Po-russki
(Russian Tea)
     Origin: Russia
Dabgadz Banir Boerag
(Fried Cheese Turnovers)
     Origin: Armenia
Batingan bi Jibn
(Baked Aubergines with Cheese)
     Origin: Arabic
Chaimen Spice Mix
     Origin: Armenia
Bebotok Sapi
(Indonesian Meatloaf)
     Origin: Indonesia
Chakapuli
(Lamb and Plums In Herb Sauce)
     Origin: Russia

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Hot and Cold Soups

By gwydion | Published 2008-06-23 22:05:50 | 2008 Recipes and Cookery Articles |

Recipe Information:

The thought of a cold or chilled soup sends shivers up the spines of many diners. After all, soups are meant to be hot aren't they. But, just as a good hot soup can warm you up on a cold winter's day a chilled soup can also serve to soothe the palate and cool you on a hot summer's day. A century ago chilled soups were all the rage, and though we don't tend to make them much these days, there recipes are much in need of a revival. Here a classic hot soup is compared with a chilled soup.

Using Chocolate in Cooking

By gwydion | Published 2008-10-25 13:03:03 | 2008 Recipes and Cookery Articles |

Recipe Information:

Chocolate is a spice processed from the seeds of the cocao tree. It was first used and cultivated almost 3000 years ago and is a mainstay of modern snacks and sweet dishes. But chocolate is a much more versatile ingredient than this and can be used in a whloe range of sweet and savoury dishes. Here you will find recipes for a classic chocolate cake as well as a Mexican stew with chocolate.

Chinese Construction Machinery On the International Market

By William_Blair280 | Published 2009-09-20 18:39:10 | 2009 Recipes and Cookery Articles |

Recipe Information:

The article focuses on the Chinese construction machinery sector, its rapid development and changes that have taken place due to the global economic crisis.

Traditional Marmalade Recipes of Scotland

By gwydion | Published 2008-06-19 07:58:28 | 2008 Recipes and Cookery Articles |

Recipe Information:

According to tradition, marmalade came to Scotland in 1797 when Mrs Janet Keiller had to do something with a ship-load of ripe oranges her husband had bought. From this was born Dundee Marmalade and this bitter-sweet product has been a traditional part of Scottish cookery ever since. Here you will find recipes that include marmalade as an essential ingredient.

Classic Recipes from Scotland

By gwydion | Published 2008-05-29 21:42:59 | 2008 Recipes and Cookery Articles |

Recipe Information:

Scottish cookery swings from the essential spartan nature of Highland Cookery, where the most is made of scant ingredients, to the richness of the recipes of the East Coast ports and border towns. Despite its reputation as something of a joke (which is, at least partially, deserved) Scottish cookery is alive and vibrant and represents a fusion of good ingredients, old recipes and modern techniques. Here, recipes are provided for a traditional highland meal and this is contrasted with a traditional rich cake.

The Surprising Recipes of Tanzania

By gwydion | Published 2008-05-01 19:48:03 | 2008 Recipes and Cookery Articles |

Recipe Information:

Tanzaia is a diverse country comprised of the mainland, Tanganyika and the island of Zanzibar. The cuisine of this country are influenced by Arabic, British, French and Indian cuisines producing a fusion of native and imported culinary influences that are vibrant and fascinating. Here you will see two typical Tanzanian recipes for a main course and a dessert...

The Recipes of Ghana

By gwydion | Published 2008-04-28 21:20:37 | 2008 Recipes and Cookery Articles |

Recipe Information:

Ghana is one of the most fertile and productive of West African countries. It is also the inheritor nation of the Ga and Ashanti poeples, ancient rulers of West Africa. The cuisines of Ghana are diverse and characterized by he use of chillies, native spices and boiled eggs in the cooking. Here you will find two typical Ghanaian recipes.

Nigerian 'Efo' (Stew)

By gwydion | Published 2008-02-05 19:56:02 | 2008 Recipes and Cookery Articles |

Recipe Information:

'Efo' is the generic term in Nigerian for a stew (which, confusingly, are typically called 'soups' in West Africa). The recipe given below is for the archetypal 'soup' base which can be extended by the addition of meat and vegetables. If you want a classic Nigerian meal then this is the basis you need.

Review of 'Leiths Cookery Bible'

By gwydion | Published 2008-04-15 18:54:39 | 2008 Recipes and Cookery Articles |

Recipe Information:

Prue Leiths' 'Leiths Cookery Bible' is one of those books that you never new you couldn't do without. It is the one cookery book that you need on your bookshelf (not that it will stay there very long). To find out why this book is so indispensible why not read the review now?

Wild Foods — Free Ways to Add Variety to Your Plate

By gwydion | Published 2008-06-16 21:02:00 | 2008 Recipes and Cookery Articles |

Recipe Information:

Those obsessive about wild foods will source a whole meal from the wild. But this is not the way that it's best to start with or even to keep going with wild foods. It's far better to gather a few fruit, wild greens or mushrooms and to add these to your everyday cookery. This way you get an introduction to the range of wild foods available and you begin to extend your cookery by adding wild ingredients.


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