Asia & Pacific Ocean recipe collection

Curried tuna salad rolled up in buttered white bread, secured with toothpicks, and baked until crispy and golden. These Indian-inspired tuna toasties make a crunchy, savory snack or party appetizer in just 30 minutes.

Vegetarian South Indian uppama with whole wheat farina, mustard seeds, cashews, broccoli, carrots, and warming spices. A hearty one-pot meal ready in 30 minutes.

Uzbek Palov brings tender lamb, julienned carrots, raisins, and chickpeas together in a fragrant one-pot rice pilaf. Central Asian comfort food that feeds a crowd with bold, simple flavors.

Vegetable momos are Tibetan steamed dumplings with mixed vegetables, tofu, ginger, garlic, and garam masala wrapped in thin dough. Vegetarian Himalayan street food, served with hot momo sauce.

Traditional Vietnamese herb and vegetable platter with fresh mint, cilantro, basil, bean sprouts, cucumber, and tropical fruits. The essential accompaniment for pho, banh mi, and spring rolls.

Indian vegetable pullao with sprouted mung beans, long grain rice, green beans, and mushrooms seasoned with garam masala and popping mustard seeds. Oven-finished for fluffy, separate grains.

Traditional Chinese vegetarian ham made from bean curd sheets marinated in soy sauce, star anise, and cloves, then steamed and sliced cold. A plant-based deli classic.

For Chinese New Year, this vegetarian ham is always welcomed.

Chinese velvet chicken and sweet corn soup with egg white-marinated chicken, creamed corn, and chicken broth finished with sesame oil. Silky, comforting, and quick.

An intensely savory Vietnamese anchovy dipping sauce (mam nem) with fresh pineapple, garlic, chili, and fish sauce. The essential condiment for beef fondue and grilled meats.

West Indian rice and peas turns vegan with crisp tempeh, coconut-toasted brown rice, and black-eyed peas simmered with bay. Cinnamon, chile, and bell pepper bring Caribbean warmth.

Translucent wheat starch dumpling wrappers for ha gow and fun gwau. Just 4 ingredients and 20 minutes for the stretchy, crystal-clear dough used in authentic dim sum.

Bean sauce is used so often in Chinese dishes, white fish filets in bean sauce, they match so good!

Bone-in chicken chunks marinated in wine and soy, wok-fried with mushrooms, celery, water chestnuts, and silky cornstarch gravy.

These Korean dumplings made with beef chuck and napa cabbage can be fried or steamed.

Thai salad featuring pomelo or grapefruit segments tossed with shredded chicken, shrimp, peanuts, and a spicy lime-fish sauce dressing.