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 569 recipes in total:


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Adana Kebab
     Origin: Turkey
Batingan bi Jibn
(Baked Aubergines with Cheese)
     Origin: Arabic
Cantonese Pork
     Origin: Chinese
Adjapsandali
(Mixed Vegetable Sauté)
     Origin: Russia
Bean Curd Skin, Barley and Ginkgo Dessert
     Origin: China
Celtic Cakes
     Origin: China
Adobong Manok
(Philippines Chicken in Vinegar Sauce)
     Origin: Philippines
Bebotok Sapi
(Indonesian Meatloaf)
     Origin: Indonesia
Ceregi
     Origin: Georgia
Aduki Beans
     Origin: Japanese
Beef and Egg-flower Soup
     Origin: Chinese
Chai Po-russki
(Russian Tea)
     Origin: Russia
Afritadang Manok
(Watermelon Barbecue Sauce)
     Origin: Philippines
Beef and Mange-tout
     Origin: China
Chaimen Spice Mix
     Origin: Armenia
Agnesko S Presni Kartofi
(Lamb with New Potatoes)
     Origin: Russia
Beef Rendang
     Origin: Indonesia
Chakapuli
(Lamb and Plums In Herb Sauce)
     Origin: Russia
Almond Halva
     Origin: Turkey
Beyaz Peynirli Yumurta
(Eggs with Feta Cheese)
     Origin: Turkey
Chap Chee
(Spicy Vegetables)
     Origin: Korea
Annanasa Keturkampai
(Pineapple Squares)
     Origin: Russia
Bez perevoda
(Green Borscht)
     Origin: Russia
Char Siu
(Chinese Barbecued Pork)
     Origin: Chinese
Apple and Sea-buckthorn Flummery
     Origin: Russia
Bibingka Cassava
(Cassava Dessert)
     Origin: Philippines
Char Siu Bao
(Steamed Barbecued Pork Dumplings)
     Origin: Chinese
Arabic Aseeda
     Origin: Arabic
Black Bean Sauce
     Origin: Chinese
Charkhali
(Beet and Coriander Pickle)
     Origin: Russia
Armenian Bamiya
(Okra Stew)
     Origin: Armenia
Blinchaty Pirog
(Beef-stuffed Crepe Stack)
     Origin: Russia
Chawan-Mushi
     Origin: Japan
Armenian Basturma
     Origin: Armenia
Blini s 3 ikrami
(Blini with Three Caviars)
     Origin: Russia
Chawan-mushi 2
     Origin: Japan
Armenian Mixed Spice
     Origin: Armenia
Blinis
     Origin: Russia
Chawan-mushi 3
     Origin: Japan
Armjanskij sup chechevicy
(Armenian Lentil Soup)
     Origin: Armenia
Bliny
     Origin: Russia
Cheoreg
(Armenian Sweet Bread)
     Origin: Armenia
Assabeh Tamr
(Date Fingers)
     Origin: Arabic
Borsch
     Origin: Russia
Cherkesskij cyplenok
(Circassian Chicken)
     Origin: Russia
Asure
(Wheat Pudding)
     Origin: Turkey
Borulce
(Black-eyed Pea Stew)
     Origin: Turkey
Chicken and Jew's Ear Fungus Soup
     Origin: Chinese
Ayam Bumbu Rujak
(Mixed Spicy Chicken)
     Origin: Indonesia
Bosartma
(Lamb Stewed with Vegetables and Cherry Plums)
     Origin: Azerbaijan
Chicken and Mushroom Soup
     Origin: Chinese
Ayran
(Turkish Buttermilk)
     Origin: Turkey
Botvinia
(Green Vegetable Soup with Fish)
     Origin: Russia
Chicken and Noodle Soup II
     Origin: Chinese
Azerbaijani Plav
(Azerbaijani Pilaf)
     Origin: Azerbaijan
Braised Beef with Turnips
     Origin: China
Chicken with Plum Sauce
     Origin: Chinese
Azeri Chicken Skewers
     Origin: Azerbaijan
Braised Meatballs
     Origin: Chinese
Chicken with Tamarillo Sauce
     Origin: Chinese
Azuki Beans with Squash and Kombu
     Origin: Japan
Braised Pork with Chestnuts, Mushrooms and Ginkgo Nuts
     Origin: China
Chickpea and Onion Stew
     Origin: Tajikistan
Bánh lọt
(Sweet Rice Pasta)
     Origin: Vietnam
Breakfast Bliny
     Origin: Russia
Chikhirtma
(Coriander and Onion Soup)
     Origin: Georgia
Babki s zavalkoj zavarnogo krema
(Babki with Custard Filling)
     Origin: Russia
Breakfast Miso Soup
     Origin: Japan
Chilli and Tamarillo Dip
     Origin: Thailand
Bak Kut Teh
(Spicy Sparerib Soup)
     Origin: Malaysia
Brunei Cutlets
     Origin: Brunei
Chinese Chicken Soup For a Cold
     Origin: China
Baked Apples with Sea-buckthorn
     Origin: Russia
Brunei Murtabak
(Meat Rotis)
     Origin: Brunei
Chinese Chilli and Garlic Paste
     Origin: China
Baki Kufta
(Chickpea and Wheat Balls Stuffed with Peanut Butter)
     Origin: Armenia
Bubur Ketan Hitam
(Black Rice Pudding)
     Origin: Brunei
Chinese Five Spice
     Origin: Chinese
Baklazhan
(Babki with Custard Filling)
     Origin: Russia
Bukharan Pilaf
     Origin: Uzbekistan
Christmas Suckling Pig
     Origin: Russia
Baklazhan Pkhali
(Aubergine Pkhali)
     Origin: Georgia
Bulghur Pilaf
     Origin: Turkey
Chrov Plav
(Rice Pilaf with Dried Fruit and Nuts)
     Origin: Azerbaijan
Balık Çorbası
(Mackerel Soup)
     Origin: Turkish
Bulgogi
(Beef Stif-fry)
     Origin: Korea
Chrov Plav II
(Fruited Pilau Rice II)
     Origin: Russia
Bamya Çorbası
(Okra Soup)
     Origin: Turkey
Bulviu
(Meat-filled Potato Roulade)
     Origin: Russia
Chuchkella
(Grape and Walnut Candies)
     Origin: Azerbaijan
Banir, Spanagh, Yev Yerishta
(Cheese, Spinach and Noodle Casserole)
     Origin: Armenia
Burakovyi Kvas
(Fermented Beet Juice)
     Origin: Russia
Churek
(Flatbread With Sesame Seeds)
     Origin: Azerbaijan
Basic Ginseng Tea
     Origin: Singapore
Buttermilk with Sea-buckthorn and Carrot Juice
     Origin: Russia
Cilbir
(Eggs on Yoghurt)
     Origin: Turkey
Basterma
(Spiced Dried Meat)
     Origin: Armenia
Cacık
(Cucumber and Yoghurt Salad)
     Origin: Turkey
Basturma
(Marinated Skewered Beef)
     Origin: Georgia
Cantik
     Origin: Turkey

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Lamb Recipes - How to Cook with Lamb

By gwydion | Published 2008-11-23 22:37:18 | 2008 Recipes and Cookery Articles |

Recipe Information:

Lamb is one of the sweetest an most versatile of the red meats. Typically it is very tender and lends itself to a whole range of cooking methods. Here you are presented with two classic lamb-based recipes.

The Recipes of Wales — Modern and Traditional Foods

By gwydion | Published 2008-05-01 19:56:09 | 2008 Recipes and Cookery Articles |

Recipe Information:

The traditional recipes of Wales are what might be thought of as 'peasant food' the kind of recipes made by the poor who want to make the most out of what little food they had. This, in some respects, has left Wales with a blank culinary slate where some very exciting modern foods, bringing together influences from all over the world have been created. Here I give an example of a traditional Welsh dish and an example of a recipe from the new breed of Welsh cookery...

Ice Creams and Sorbets – Freezing as a Cooking Technique

By gwydion | Published 2008-05-27 18:59:27 | 2008 Recipes and Cookery Articles |

Recipe Information:

Freezing is often ignored as a cookery technique, yet where would we be without those cold delights of ice creams, sorbets, sherbets and granaches? Here you will find recipes for classic ice cream and a classic sorbet. I hope that you will come to accept that chilling is also is also a valid and vital form of cookery.

Traditional Barbecue Recipes

By gwydion | Published 2008-11-19 18:37:55 | 2008 Recipes and Cookery Articles |

Recipe Information:

Barbecuing, or cooking meat directly above a flame, is a very traditional cooking method and probably represents humanity's oldest cooking technique. There is nothing like a summer outdoor barbecue and here you will find recipes for a classic kebab and sticky ribs both designed to make the most out of barbecuing.

Chilli Recipes

By gwydion | Published 2008-02-27 21:57:49 | 2008 Recipes and Cookery Articles |

Recipe Information:

Chillies are a South American fruit, unknown to the rest of the world before 1492. Learn about this amazing spice and find two rather unusual chilli-based recipes for a jam and a sorbet

How to Make Jams and Jellies

By gwydion | Published 2008-10-02 09:12:12 | 2008 Recipes and Cookery Articles |

Recipe Information:

With Autumn approaching, the mind naturally turns to how best to preserve the season's glut of fruit for the coming winter. One of the best preservation methods is to turn the fruit into jams and jellies, which will last you through the winter and well into the following spring. Here you will learn the secrets of making perfect jams and jellies with grape jam being used as an example.

Baking Cakes Made Easy

By gwydion | Published 2008-06-22 13:47:00 | 2008 Recipes and Cookery Articles |

Recipe Information:

Here is a simple step-by-step guide to letting you get the most from your cake baking. This article takes you through some of the history, science and practicalities of cake making so you will know not only what to do, but why your should do it. Armed with this information you can turn out perfect light and creamy cakes time after time...

The History of Chillies and Their Use as a Spice

By gwydion | Published 2008-10-29 08:18:24 | 2008 Recipes and Cookery Articles |

Recipe Information:

Chillies (chili, chilé, ají) is an amazing spice that originates in Central and Northern South America. It was unknown in the Old World until the early 1500 but by 1549 had made its way across the world from Europe through Africa, the Near East and had reached China and Japan. Learn about the history of the spread of chillies and why this is such an amazing spice.

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...

Making the most of Game - Braising Venison

By gwydion | Published 2008-11-19 18:36:19 | 2008 Recipes and Cookery Articles |

Recipe Information:

Game is one of the oldest meat types that humans have ever used. However, game animals tend to be very lean and need to be cooked carefully. This article provides some information about game animals and a recipe for cooking venison by braising slowly in dark beer.


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