Favorite Asian Dishes

[Anonymous No.10702653]

Hey /ck/

My mother-in-law is coming to visit in a few weeks. I've cooked for my fiances family in the past and they really love my food. They asked if I could cook something asian for them.

Was wondering what /ck/'s favorite asian dishes were. I have access to a couple excellent asian markets so no ingredients are off the table. I love szechuan, pic related.

Thanks!

[Anonymous No.10702666]

>>10702653
beef bowl

[Anonymous No.10702668]

>>10702666
can you elaborate?

[Anonymous No.10702672]

>>10702668
you must check satan when he posts
then he will elaborate

[Anonymous No.10702679]

>>10702666
begone satan!

[Anonymous No.10702684]

>>10702653
Make soup dumplings unless you suck at cooking then make fried rice

Don't make anything Japanese Korean or Vietnamese after what they did in the war

[Anonymous No.10702689]

>>10702653
do you guys drink it like soup? looks a bit too oily for me

[Anonymous No.10702694]

>>10702684
>Don't make anything Japanese Korean or Vietnamese after what they did in the war

Never forget, anon.

[Anonymous No.10702703]

>>10702666
in all seriousness, beef bowl aint my fav. you need to check out the broths you can make. and these broths dont have to take all day. seriously. get a pressure cooker or an instapot. the make 15-20 min broth that is god tier. go to their website search chicken coriander soup. best shit i've ever tasted. they have a pho ga recipe i just made.
YOU RE-USE THE BROTH IN EVERYTHING YOU MAKE. The flavor just enhances each time. Currently reconstituting some dried mushrooms in the pho ga broth. it is quick, easy, and tastes pretty pretty pretty good.

[Anonymous No.10702704]

>>10702653
jap chae

[Anonymous No.10702786]

>>10702653
>>10702703
wasabi on sushi
and ginger on chickens
bright copper woks & warm oven mittens
brown paper packages of fish tied with strings
these are a few of my fav asian things

cream-colored kewpie and crisp fuji apples
mussels & clamshells
& eels with noodles
peking duck that no longer have wings
these are a few of my fav asian things

waifu waitresses in blue satin sashes
steam from the broth on my nose & eyelashes
silver-haired sushi guy chopping up things
these are a few of my fav asian things

when the chinese people bite
into the dog meat
i simply remember my fav asian things
and dont feeel soooo bad

https://www.youtube.com/watch?v=33o32C0ogVM

[Anonymous No.10703184]

Japchae and Kalbi

[Anonymous No.10703323]

Buy instant ramen and say it’s your own recipe

[Porn Corporation No.10703326]

>>10702653
Beef with gai lan.

[Anonymous No.10703374]

Laksa is funky delicious

[Anonymous No.10703413]

I hope you live in a place that allows polygamy because you are about to marry that entire family if you pull this off.

[Anonymous No.10703426]

>>10702653
What's the deal with your in-laws? What's your wife's background, exactly? Most people who fail to realize the broad range encompassed by the term "Asian" are grandparent tier anymore.

[Anonymous No.10703924]

>>10702653

That looks so good. I get szechuan waterboil fish when I got to chinese restraunt. I love mapo tofu and suckling pork. I cant decide which would be the best theres really too much good asian food.

For Japanese its unagi, agadashi tofu and saikyo miso cod.

Korean is kimchi bokkeum bap.

[Anonymous No.10703933]

Is Rogan Josh considered an Asian dish?
It's delicious if it's done well.

[Anonymous No.10703937]

>>10702653
>szechuan

[Anonymous No.10703946]

>>10702653
stick to your guns, make szechuan wontons in hot szech-pepper/chili/garlic oil, garnished with chopped cilantro and roast peanuts. ive done the seriouseats recipe with different fillings, its especially cool to get people involved in the folding of the dumplings.
if you make some sides while everybody folds wontons, like smashed cucumber salad, maybe a poached chicken with greenonion/szech-pepper sauce, maybe steamed eggplant with chili/szechpepperoil or a iced cucumber soup (oi-naengguk), everyone will love it

[Anonymous No.10703953]

>>10703937
Lol what the fuck is wrong with Szechuan?

[Anonymous No.10703956]

>>10702653
>admitting to liking Szechuan
>in The Year Of Our Lord Two Thousand and Eighteen
I suggest a bullet to the back of the throat

[Anonymous No.10703972]

>>10703953
Millennials ruined anything using the word szechuan thanks to Rick and Morty.

[Anonymous No.10703982]

>>10703972
You seriously take your opinions from critique of popular media? How much of a fucking milquetoast are you?
Szechuan recipes are quite different from other Chinese recipes, they're distinct culturally. You're on a fucking food board, yet you let some shitty show and it's haters/fans dictate your fucking thoughts?
Please consider changing your mind, you are really not doing anyone any favors.
If that doesn't work, end yourself.

[Anonymous No.10703990]

>>10703982
Calm down there Szechuan Defense Force.

[Anonymous No.10704126]

>>10703990
Fuck you, pleb. Fuck you to death.
You and your kind are making this site worse than necessary for all the wrong reasons. You introduce nothing of value, and seem to think reposting third and fourth party "memes" through some convoluted sense of Justice in media representation and fandom, entails any kind of purpose or portent.
Again, fuck you. This is a legitimate thread about Asian food, of which Szechuan, Hunan, Jiangshu and Cantonese cuisine is a good cross section of the Chinese portion.
If you don't know anything but what you've been spoon fed by fucking meme threads, stay the fuck away.
Go away, you're an idiot and a damage to this site. Again, fuck you.

[Anonymous No.10704130]

>>10704126
Getting this mad defending meme cuisine

[Anonymous No.10704134]

>>10704126
Calm down, sweetie. Season four will be here soon enough

[Anonymous No.10704135]

>>10704130
>Implying
>>10704134

[Anonymous No.10704137]

>>10704126
If I was you I'd be so mad. Hang in there my dude

[Anonymous No.10704146]

>>10702653
>Szechuan
Yeah, it's amazing, but it's also swimming in oil and incredibly spicy and numbing. I really don't think most people enjoy having a huge pool of oil at the top of their food.

[Anonymous No.10704153]

>>10702666
Beef bowl, no onions. Onions are great for cooking in general, but the big slimy ones in beef bowls are a super turn off for me.

[Anonymous No.10704160]

>>10702666
beef bowl & sukiyaki are fucking garbage
trust chinks to ruin beef by boiling it

[Anonymous No.10704176]

Tom Kha Gai seems to be a solid crowd pleaser. The heat builds up slowly so even people not accustomed to chilies will happily slurp away heh.

[Anonymous No.10704201]

>>10704130
>>10704134
its sad that this is the only way you can get your jollies off

[Anonymous No.10704217]

Last asian meal i made was sichuan-esque lamb dish, turned out amazing, better than i had it at restaurants

>toast 5 star anise, 2 cinnamon sticks, 4t cumin, 1t chilli flakes, 1t fennel and 2t sichuan peppercorn (with black gritty inside removed)
>grind the spices with 1t salt, don't grind star anise or cinammon
>rub bone in lamb shoulder all over with spice mix
>rest overnight
>mince 3 chilli (varies), 5 cloves garlic, and a few inches of ginger
>brown lamb in oil/ghee in a dutch oven but do not burn the spices, better to underbrown if you're worried
>remove lamb
>fry ginger/chilli/garlic scraping bottom
>add 1/2 a bottle shaoxiang wine
>splash of soy sauce
>2t lao gan ma
>1t fermented chilli bean paste
>cinamon & star anise
>put lamb back in, skin side up
>liquid level should be around halfway up the lamb
>braise in oven at 150 cuck degrees for 4-5 hours until fork tender
>remove the lamb and pull it, pick the cinnamon & star anise out and discard, then add lamb back to the sauce

Serve with open steamed buns to stuff it in or pita or chapatti or whatever and rice and some vinegary clean tasting greens to cut the fat

Or maybe make Hong Shao Rou. That's really easy and delicious.

[Anonymous No.10704246]

another one of my favourite chinese dishes that's pretty impressive and easy is just to get a really nice whole fish (have the monger gut, trim and scale it), also make sure it glistens, smells good, and has alive looking eyes, and then just steam it in a bamboo steamer on a plate, and fry some julieened ginger, scallions in fair bit of oil, pour the oil over the fish, and top with coriander.

Dead easy, fast, impressive and delicious if you get a good fish and don't overcook it

[Anonymous No.10704251]

jap braised pork belly sounds like your best bet if your fiancé's parents are white, which it sounds like they are. it's easy to make but can be plated nicely, cheap, sweet and inoffensive plus it's pretty good so the average wypipo should like it as opposed to szechuan shit

[Anonymous No.10704268]

>>10704251
nip braised pork belly is just bad hongshao rou

[Anonymous No.10704300]

>>10704251
>>10704268
Humba is superior to both

[Anonymous No.10704319]

>>10704300
What's the difference?