Recipe Catalog
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Pan-Asian warm salad with eggplants is a vibrant blend of flavors reflecting the diversity of Pan-Asian cuisine. Roasted eggplants acquire a tender texture and a slightly smoky aroma, perfectly complemented by fresh tomatoes and crunchy red onions. The sweet-sour hint of soy sauce with spicy chili paste adds depth to the dish, while sesame oil contributes a refined nutty note. Cilantro completes the composition, giving the salad freshness. The dish's history roots in traditional Asian vegetable cooking techniques combined with a modern gastronomic approach. Perfect for warm summer evenings or light lunches, this salad can be served as a standalone dish or as an accompaniment to meat or fish. The main thing is to enjoy its rich flavors right after preparation!
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Summer, tender, almost seedless and absolutely not bitter eggplants can become a delightful story if you fry them in pieces until crispy. The story is also mixed with starch breading , starch is more delicate than flour and from it the eggplants develop a thin, almost glassy crust, which keeps the juice inside and does not allow the pulp to soak in oil and become heavy. Then the story of fried eggplants can be developed in any direction of the world: if you serve them with tahini - then in Israeli, with baked tomatoes - in Turkish, and if with mint, cilantro, soy sauce and mirin, then in Asian. We chose the latter option and enhanced the crunch, complementing the crispy eggplants with crushed peanuts.
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Warm potato salad with crispy bacon is a classic European dish that combines simplicity and rich flavor. The origins of this recipe trace back to the traditional cuisines of Italy and France, where warm potato salads were often served as a side or standalone dish. Tender young potatoes soak up the aromas of white wine vinegar and grainy mustard, creating a light tang that perfectly complements the salty taste of crispy bacon. The addition of fresh green onions adds brightness, while pumpkin seeds provide a pleasant nutty note. This dish can be served as a warm salad alongside meat mains or as a standalone appetizer for dinner. It is perfect for cozy home evenings when you want to enjoy the harmony of flavors and textures.
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Catfish in a Pan-Asian style is the harmony of Thai cuisine embodied in a delicate, aromatic dish. Based on traditional Asian ingredients, this recipe combines juicy catfish fillet marinated in coconut milk with lemon sorghum and chili, with a refreshing vegetable garnish infused with sesame oil and lime juice. The deep flavor is complemented by airy rice noodle 'chips' and a spicy unagi sauce that envelops the fish in a warm smoky aroma. Each element complements one another, creating a balanced dish perfect for a special dinner or a gastronomic journey into the world of Eastern flavors.
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Pan-Asian style soroga is a combination of the delicate taste of fresh fish with bright and rich notes of Eastern spices. This recipe reflects the philosophy of Pan-Asian cuisine: minimal processing of ingredients to preserve their natural flavor, complemented by aromatic seasonings. The fish is quickly fried in a wok to retain juiciness, while the lemon-pepper mix adds zest and freshness. Soy sauce enhances richness by soaking into the crispy crust, creating a balance of saltiness and light sweetness. The dish is perfect for seafood lovers who appreciate flavor harmony and simplicity in preparation. It pairs excellently with rice, fresh vegetables, or a light salad, highlighting the versatility of Asian gastronomy.
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The recipe was shared with us by the chef of the Modus restaurant Andrey Zhdanov.
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Pan-Asian vegetarian fried rice is a harmonious blend of Eastern flavors and aromas inspired by Chinese culinary traditions. At its core is tender basmati rice infused with spices, fresh ginger, and garlic. Vegetables like carrots, green peas, and beans add freshness and crunch, while eggs cooked with soy sauce create a rich texture. Fish sauce adds subtle umami notes that complete the rich flavor palette. This dish is perfect for a light lunch or dinner packed with healthy ingredients and depth of flavors. Cooking in a hot wok preserves all the nuances of taste and gives the rice an appetizing caramelized crust. Pan-Asian fried rice is not just food; it's an immersion into the culture of Eastern gastronomy where each ingredient plays its role in creating the perfect balance.
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Vegetable mix salad with Asian dressing is an explosion of freshness and flavor inspired by Thai traditions. Light and crunchy, it combines finely sliced carrots, napa cabbage, celery, and cucumbers soaked in a fragrant dressing made from soy sauce, sesame oil, lime, and spices. Each forkful is a balance of sweet-sour notes with spicy ginger and garlic gently accented by fresh cilantro and crunchy sesame seeds. This salad pairs wonderfully with meat dishes but also stands out as a great light dinner or vibrant addition to a festive table. Chilling the vegetables before serving makes their texture especially juicy and crisp. An ideal choice for those who appreciate fresh, healthy, and expressive flavors!
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This refreshing vegetable salad with Asian dressing is a true gastronomic masterpiece that embodies the aromatic notes of Pan-Asian cuisine. The light tartness of lime, the spiciness of garlic, and the heat of chili harmoniously blend with the tender texture of zucchini, carrots, and cucumbers. Soy and oyster sauces give the salad a rich flavor, while sesame oil adds a subtle nutty aroma. Garnished with fresh basil, cilantro, and mint leaves, as well as crunchy crushed peanuts, it becomes not just a dish but an artful combination of flavors and textures. This salad is perfect as a light appetizer or side dish to main courses and can win the hearts of lovers of Eastern gastronomy.
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Tuna and cucumber salad in Asian dressing is a harmonious blend of fresh seafood and spicy Eastern notes. Pan-Asian cuisine is known for its refinement and balance of flavors, and this salad is a bright example of that. The dish's roots lie in Japanese and Thai culinary traditions, where tuna is valued for its tenderness and cucumber for its refreshing texture. The dressing combines mirin, soy sauce, fish sauce, lime, and chili to give the dish a rich flavor accent – sweet-spicy with a slight tanginess. Crunchy sesame completes the composition. Served with pita bread, making it not just an appetizer but a full meal. An ideal choice for lovers of exquisite yet easy-to-make gastronomic delights.
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This Chinese salad with buckwheat noodles, roasted eggplants, and plums is a true masterpiece of flavor contrasts. Its roots lie in the philosophy of Eastern cuisine, where the harmony of sweet, salty, sour, and spicy plays a key role. Tender roasted eggplants soak up the aroma of sesame oil while juicy plums add a light fruity freshness. Buckwheat noodles absorb a rich sauce made from lime, rice vinegar, and soy sauce, creating a deep and layered taste. Chili pepper adds a spicy note while basil and cilantro refresh the dish with their aromatic spices. This salad works well as a standalone dish or as a side to Asian meals, surprising with its deep and rich flavor.
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This salad with roasted eggplants and fresh vegetables is the embodiment of Greek gastronomy, filled with Mediterranean aromas. The roasted eggplants acquire a soft, slightly sweet texture that harmonizes with crunchy cucumbers and refreshing grapes. The white sauce with garlic and cilantro adds zest to the dish, while walnuts contribute crunch and richness to the flavor. Greek cuisine is renowned for its simplicity and richness of flavors, and this salad is a vivid example of this philosophy: minimalism in ingredients but maximum pleasure from the combination of textures and aromas. The dish is perfect as a light dinner or appetizer, especially on warm summer days.
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Salad with chanterelles, eggplants, and cilantro is a true hymn to flavor and texture, combining the tenderness of fried eggplants, the spiciness of chanterelles, and the fresh aroma of cilantro. Chanterelles, known for their forest scent, create perfect gastronomic harmony with soft eggplants. Tomatoes add juiciness, while thyme and garlic give depth to the dish. This salad is great as a standalone dish or as an exquisite addition to a main meal. Its roots lie in European cuisine, where the play of flavors and use of seasonal ingredients are valued.
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Salad from Oleg Pyatakov, chef of the Trappist restaurant, is a successful snack for beer. Serious Belgian Trappist varieties go especially well with i
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Recipe from Rodion Sadovsky, chef of the restaurant Tutta la vita.
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