Asia & Pacific Ocean recipe collection

Okra shoyu-zuke: quick Japanese soy-pickled okra and onion with rice vinegar and soy sauce. A crisp, umami-packed side dish ready in minutes.

This unique blend of a variety of seeds can help a marinade spice up any type of meat.

Low-fat plum-orange glazed chicken breasts marinated in Chinese plum sauce, fresh ginger, orange juice, and Dijon mustard, then pan-seared until golden.

Homemade shake and bake coating mix with flour, crushed bran flakes, cayenne, curry powder, chili powder, and herbs. Make a big batch and store in the freezer.

Filipino pork and chicken adobo braised in vinegar, soy sauce, black pepper, and a whole head of garlic. Browned in lard and thickened with pounded chicken liver.

Chinese-style pork ribs marinated in five-spice, soy, and sesame, then deep-fried until crispy and glazed with a sweet-savory tomato-laced sauce. A takeout classic worth making at home.

Potato and onion koora is a South Indian potato dish bloomed in mustard seeds, urad dal, ginger, and green chiles. Chunky, lemony, deeply spiced, and ready in 40 minutes.

Vegan potato and vegetable curry with broccoli, carrots, and seven ground spices. A simple one-pot Indian-style curry ready in 40 minutes, no coconut milk needed.

My mother tried to cook them, once they were showed on table, smelled so great, tasted so great too!

A little of this warm, spicy blend goes a long way. Coming from North India, where meat is eaten more frequently than in the South, it is the kind of masala that's popular as an accompaniment for almost any meat dish, as a condiment or in the sauce.

Quick vegetable curry simmers potato and frozen mixed vegetables in a spiced tomato sauce built from bloomed curry powder and tomato paste. A budget-friendly, vegan weeknight dinner in about 35 minutes.

Bring some Indian flavor to your dinner table with this delicious chicken dish.

A great summer side dish that has a tantalizing flavor the whole family will enjoy.

Korean cold cucumber soup combines paper-thin cucumbers, soy sauce, vinegar, and toasted sesame in chilled chicken broth. The hour-long marinade pulls flavor into every slice for a clean, bracing summer starter.

Thai rice balls in sweet coconut milk made with rice flour and arrowroot, boiled then simmered in warm coconut sauce. A naturally gluten-free Southeast Asian dessert served hot.

Indian rice pulao layers basmati with whole spices, sweet peas and carrots, golden raisins, and toasted almonds. A fragrant, vegetarian one-pot side that turns plain rice into a feast.