3 Mouth-Watering Authentic Asian Recipe From Different Countries

A piece of cake on a plate

Asian cuisine is one of the largest when it comes to variety, you will find dishes cooked in thousands of ways from the north to the south. The most important thing about the Asian recipes is the spices used that give amazing taste and aroma, cooking them together helps blend in the spices while increasing the taste. We have included authentic Asian recipe from China, India, and Sri Lanka, try these at home.

Chinese: Szechwan Chili Chicken

A pizza sitting on top of a metal pan filled with food


  • 2-3 spring onions, chopped
  • 5-6 dry red chilies, chopped
  • 2-3 tbsp ginger & garlic, chopped
  • 3 tbsp brown peppercorn
  • 3 tbsp green peppercorn
  • 10-12 pieces chicken
  • Salt to taste
  • 2 tsp white pepper
  • Cooking oil
  • 1 tbsp black vinegar
  • 2 tsp chili oil
  • 2 tbsp soy sauce


Take some oil in a pan and flash fry the chicken on medium-high flame; add ginger & garlic and fry with chicken until golden. Drain the chicken on a paper towel and keep it aside, use the same pan for the next step. Add spring onions, green peppercorns, brown peppercorns, saute for 5 minutes on medium flame, put the chickens back, then add the soy sauce, dry chilies, white pepper powder, Ajinomoto, salt, and chili oil; stir again and cook for 5-10 minutes then add the black vinegar; stir fry all together for 5 more minutes and garnish with spring onions.

Indian: Butter Naan (Leavened Flatbread)

A plate of pasta with meat and vegetables


  • 3⁄4 cup water heated to 115°
  • 1 packet active dry yeast
  • 2 cups all-purpose flour
  • 1⁄2 cup plain, full-fat Greek yogurt
  • 1 tsp honey
  • 2 tbsp canola oil
  • 1⁄2 tsp kosher salt
  • 1⁄4 cup minced cilantro
  • Melted butter, for brushing


Stir the honey with water in a mixing bowl, add the instant yeast, stir and rest for 10 minutes until yeast is foamy. Then add the flour, oil, salt, and yogurt, knead the dough with hands for 10 minutes until smooth, cover it with a damp cloth, keep in a warm place and wait until it is doubled in size. Transfer dough to a smooth surface, drive into 8 balls, use a rolling pin to roll each ball in a 7” circle, sprinkle some cilantro, and press into dough. Heat a skillet over medium flame, cook the dough from the plain side for 45 seconds until bubbles appear on the other side, flip and do the same with all the circles. Remove skillet from heat, cook the naans over an open flame using tongs, flip and cook both sides until browned in spots. Place hot naans on a plate, add some cilantro with butter, and brush over them.

Sri Lanka: Brinjal Pahi


  • 500 gm Brinjal
  • 50 gm Onions, diced
  • 50 gm Ginger & Garlic (finely chopped)
  • 10 gm Mustard seeds
  • 500 ml Vegetable oil
  • 30 gm Green chilies
  • 3 tsp Sugar
  • 100 ml Coconut Vinegar/regular vinegar
  • 1 sprig Curry leaves
  • 2 tbsp Chilli powder
  • 1 teaspoon Turmeric
  • 2 teaspoons Curry powder/garam masala


Start by washing the brinjals, cut them into cubes, dry them, and then deep fry till they turn golden brown. Next, slit the chilis and deep fry with onions for a few minutes; finely grind the ginger and garlic, fry the curry leaves on hot oil until crisp. Mix all the ground ingredients with vinegar and sugar, put oil on the frying pan, splutter mustard, add ingredients and cook them until they reach boiling point, stir in the fried ingredients and mix well; add salt, garam masala, chili powder, and turmeric.


Since these recipes are a bit on the spicy side, you can decrease the number of spices such as chili and curry powder. All the recipes mentioned above have a maximum of 1 hour of cooking time and easily serve 4-5 people.

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