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 442 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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How to Prepare the Perfect Pastry

By gwydion | Published 2008-10-10 15:07:59 | 2008 Recipes and Cookery Articles |

Recipe Information:

Pastry is one of the most basic components of cooking, needed for pies, tarts and cake bases of many types. It originates in the ancient method of applying a paste of flour and water to baked meats to protect them in the fire. But, in the Middle Ages fats were added and modern pastry was born. Learn a little about the different pastry types and see a recipe for a traditional classic flaky pastry.

The Recipes of Liberia

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Recipe Information:

Liberia is a West African country formed by freed slaves. It is one of only two African countries never to have come under European rule. Liberia is also one of the few African countries with a tradition of baking. Sitting alongside these are ingredients sourced directly from the rainforest.

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.

Cooking with Hazelnuts - Hazelnut-based Recipes

By gwydion | Published 2008-10-15 18:38:04 | 2008 Recipes and Cookery Articles |

Recipe Information:

Hazelnuts are an important part of the Autumn's bounty and humans have been collecting and harvesting them for many thousands of years. Today, however, we tend to use them only as nuts and do not cook with them. To re-dress the balance, here is an introduction to hazelnuts along with some hazelnut-based recipes for you to try at home.

The Traditional Cooking of England

By gwydion | Published 2008-06-22 13:58:47 | 2008 Recipes and Cookery Articles |

Recipe Information:

Much of what we know, historically, about English cookery originates from the grand houses, as only these recipes were written down in recipes. The food of the 'common man' had to rely on oral tradition to be transmitted through the ages. As a result we know far more about the cookery of the grand houses than the cookery of the common man. This all changed in the Victorian ear with the rise of the middle classes and the adoption of recipes, spices and cookery methods from elsewhere in the world.

Fish Recipes - Making the best of Fish

By gwydion | Published 2008-11-12 13:40:20 | 2008 Recipes and Cookery Articles |

Recipe Information:

Fish is the staple protein source for much of the human population. Fish is an important high-quality protein source that much of the Western diet is deficient in. In this article you will learn a little about fish as well as gaining two classic fish recipes.

Senegalese Recipes

By gwydion | Published 2008-08-11 11:56:29 | 2008 Recipes and Cookery Articles |

Recipe Information:

Senegal was formerly the capital of French West Africa and the French influence remains strong in the country, not least in the cooking. French cooking techniques and European vegetables mix with rice, fish and hot chillies to yield a cuisine that is vibrant exciting and above all tasty. Try out two classic Senegalese dishes for yourselves here.

How to Prepare a Vegetable Pot Roast

By gwydion | Published 2008-02-29 20:49:10 | 2008 Recipes and Cookery Articles |

Recipe Information:

Pot roasts are the preserve of the meat-eater as they need a solid lump of meat to make them work. The difficulty of producing a vegetable pot roast is in replicating the job of the meat in the dish. This recipe does that and allows vegetarians to enjoy the texture and flavour of this classic dish.

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.

Review of 'Thai Food' by David Thompson

By gwydion | Published 2008-04-15 18:29:57 | 2008 Recipes and Cookery Articles |

Recipe Information:

'Thai Food' by David Thompson is one of those rare 'must have' culinary books that presents the culture and history of Thailan from a food perspective. This well-written book presents over 300 recipes covering all aspects of Thai cuisine and represents the most comprehensive collection and examination of Thai Food printed in the English Language.


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