3 Asian-Inspired Kosher Recipes

Ties between the Jewish people and the lands of Asia date back centuries, and even as far as the 7th century in China. Today, Jewish communities exist in India, Japan, China, Indonesia and Thailand to name a few, and it’s no surprise that the flavors of the once mysterious east have found their way into Kosher cooking.

Here are 3 Asian-inspired recipes to bring a taste of Asia into your kosher home.

1) Chinese Chicken and Corn Soup

Creamy Chinese chicken and corn soup. Photo by chotda

This chicken broth based soup is popular in China and has an Asian twist with flavors of ginger. If you don’t have home made chicken broth, a shop bought equivalent will work too.

Ingredients

• 1 tablespoon of vegetable oil
• 1 clove of garlic, finely chopped
• 1 tablespoon of fresh ginger, finely chopped
• 1/4 teaspoon of chili (optional)
• 16 ounces of chicken broth
• 1 can of coconut milk
• 2 cups of fresh corn
• 1 pound of boneless, skinless chicken breast
• juice of ½ lime
• ¼ cup of cilantro, chopped

Heat the oil and lightly cook the garlic, ginger and chili (if using) over a low heat for 2-3 minutes. Add the broth, coconut milk and corn then bring to the boil, stirring occasionally. Lower the heat before adding the chicken breast and simmer for around 20 minutes until the chicken is cooked. Add the lime juice and cilantro leaving a few leaves aside. Stir for 2-3 minutes and serve. Garnish with remaining cilantro, or for an alternative use sliced scallion.

2) Japanese Salmon Teriyaki

Use bold flavors for quicker cooking without marinading. Photo by Maggie Hoffman.

Teriyaki is a Japanese dish where teri is a Japanese word that refers to the shiny color of the sweet sauce and yaki refers to the cooking method of broiling. Many recipes require a long marinading process, but the rich ingredients in this recipe deliver a powerful flavor that can be cooked more quickly.

Ingredients

• 2 tablespoons of olive oil
• 2 tablespoons of ginger, finely chopped
• 2 garlic cloves, minced
• 1 small chili, finely chopped
• zest and juice of 2 limes
• 8-10 tablespoons of dark soy sauce
• 4 tablespoons of maple syrup
• 4 salmon fillets

In the heated oil, gently fry the ginger, garlic and chili for a few minutes. Add the juice and zest of the limes together with the soy sauce and maple syrup. Cook until the ingredient becomes sticky and have reduced into a thick but pourable sauce. Meanwhile, place the salmon on a broiling pan and broil until the fish flakes when you test it with a fork. Serve the fish on a bed of noodles or steamed green vegetables with the teriyaki sauce poured over.

3) Thai Mango with Sticky Rice

Thai favorite – bright, juicy mango with sweet, sticky coconut flavored rice. Photo by Indirect Heat.

This classic Thai dessert requires some forward planning, but is well worth it once it’s served.

Ingredients

• 2 cups of sticky rice
• 2 cups of coconut cream
• 2 tablespoons of sugar
• 1-2 ripe mangoes
• ½ teaspoon of salt
• ½ tablespoon of sesame seeds

Add enough water to the rice to cover it and leave to soak for 1 to 3 hours or ideally overnight. Discard the water from the rice and place in a rice steamer lined with cheesecloth. Steam over a medium head for around 30 minutes until the rice is translucent and chewy, stirring part way through. Place the coconut cream and sugar in a pan and gently heat (do not boil) until the sugar has dissolved. Stir in the salt then, with the heat off, gently stir in the rice and leave it to absorb the coconut cream for about 5 minutes. Slice the mango, being careful of the flat, long stone in the center, and serve with the rice. Sprinkle with sesame seeds to garnish.

For a drier or creamier dish add more or less coconut cream to suit.

Does Asian flavor influence your kosher cooking? Do you have any other Asian favorites to share? Let me know in the comments below.

If you like this, you might also like: How to Make a Pad Thai in 5 Minutes.