LE RIZ JAUNE
50 recipes converted from their YouTube cooking videos.
Khao poun kai - le délice laotien 😋
A fragrant Lao noodle soup made with chicken thighs, coconut milk, red curry paste, rice vermicelli and fresh herbs. The broth is simmered with lemongrass, galangal and kaffir lime leaves for authentic flavor, then enriched with coconut milk and fish sauce. Served with crisp raw vegetables and herbs for a bright, spicy, and comforting meal.
Homemade Chicken and Napa Cabbage Noodle Soup
A comforting soup with homemade fresh noodles, tender chicken, crunchy napa cabbage, rehydrated shiitake, and a broth flavored with Korean gochugaru. Perfect for cool evenings, this recipe combines fresh pasta techniques with Asian cuisine flavors.
Nouilles sautées au boeuf et aux germes de haricots mungo
A quick and flavorful Chinese‑style stir‑fried noodle dish featuring thinly sliced beef, crunchy mung bean sprouts, and a savory soy‑oyster sauce finished with toasted sesame oil. Perfect for a weeknight dinner and easily adaptable to chicken, shrimp, or vegetarian versions.
2 recettes avec des shimeji : en soupe et sautés avec du poulet 👌
A comforting Japanese‑French fusion dish featuring a clear chicken broth with transparent soy vermicelli and delicate chimij mushrooms, paired with a quick stir‑fried chicken tossed in the same mushroom‑soy sauce. Perfect for a hearty lunch or dinner served with fragrant rice.
Beef and Cheese Yakitori Skewers, Homemade Teriyaki Sauce
Skewers inspired by Japanese yakitori, made of thin slices of beef carpaccio wrapped around sticks of Gruyère cheese, all glazed with a slightly sweet homemade teriyaki sauce flavored with ginger and garlic. Quick to prepare, these bites are perfect for an appetizer or a convivial main dish.
Homemade coconut pearls
Soft coconut pearls, flavored with palm sugar and coated with grated coconut, inspired by Southeast Asian sweets. Easy to make with glutinous rice flour, these little bites are perfect for a vegan dessert or snack.
Krautom – Banana Dessert with Sticky Rice and Coconut Milk
Sweet Asian dessert made with banana, sticky rice, coconut milk and pandan extract, all wrapped in banana leaves and steamed. A fragrant and fluffy treat, perfect to finish a meal.
Beef meatballs for hot pot
Savory beef meatballs, lightly flavored with nuoc mam, perfect for enhancing a Vietnamese hot pot soup. This recipe uses 20% fat ground beef, tapioca for elasticity, and a few simple spices. Easy to prepare, it keeps 3 days in the refrigerator or up to 3 months in the freezer.
Roasted Duck Noodle Soup
A comforting soup made with leftover roasted duck, Chinese noodles, soy sprouts and fresh aromatics. Ideal for a quick and tasty single‑serving meal.
Steamed White Fish in Banana Leaf, Red Curry and Coconut Milk
A light and fragrant Asian dish where cod fillet is steamed in a banana leaf ramekin, topped with a silky red curry sauce, coconut milk, kaffir lime leaves and Thai basil. It is garnished with crunchy Chinese cabbage, red chili and strands of kaffir lime leaves.
Recette super simple de soupe aux Jiaozi
A comforting winter soup featuring homemade Chinese pork dumplings (jiaozi) served in a fragrant broth and finished with a quick spicy sesame oil drizzle. The dumplings are hand‑shaped, frozen for convenience, and cooked directly in the broth for a silky texture.
Korean Guimbari – small fried nori rolls
Discover how to prepare Guimbari, small Korean nori rolls filled with sweet potato vermicelli, carrot and radish, coated in a light batter and fried at 160 °C. Served with a soy‑sesame sauce, these crunchy bites are perfect as a snack or appetizer.
Fried Rice with XO Sauce and Shrimp
A fragrant fried rice flavored with the famous XO sauce, complemented by fresh shrimp, scrambled eggs, onion, garlic, and a touch of Yunnan ham. Ideal for a quick and tasty meal, this dish combines the umami flavor of XO sauce with the sweetness of shrimp and the texture of day‑old rice.
Vietnamese Mì Gà Soup with Transparent Vermicelli
A comforting Vietnamese soup made with chicken thighs, translucent soy vermicelli, grilled onion, ginger, cilantro, chives and fish sauce. Simple, quick and perfect for cool autumn evenings.
Japanese sesame seed vinaigrette
A light and fragrant vinaigrette inspired by Japan, made with toasted sesame seeds, soy sauce, sesame oil and Kewpie mayonnaise. It pairs perfectly with crunchy raw vegetables (white and red cabbage, escarole, carrot, cucumber, radish) for a fresh summer meal.
Beef and Onion Stuffed Bao
Fluffy baked baos filled with a savory filling of beef sautéed with garlic, onion, soy sauce and sesame oil, brushed with an egg glaze and sprinkled with white sesame seeds. Perfect for a convivial meal or an Asian appetizer.
Steamed choumayh with glutinous rice, carrots, shiitake and Chinese sausage
Traditional Chinese steamed dumplings made with glutinous rice, rehydrated shiitake mushrooms, crunchy carrots, Chinese sausage and seasoned with soy sauce and sesame oil. Easy to shape, they cook in just a few minutes and offer a soft and flavorful texture.
Shrimp and Vegetable Tempura
Crispy tempura of peeled shrimp and an assortment of vegetables (carrot, zucchini, eggplant, celery leaves) served with a lightly sweet dashi sauce. A simple Japanese specialty in four steps: cutting, batter, sauce, and frying, ideal for a light meal or a tasty appetizer.
Har Gow – Steamed Shrimp Dumplings (traditional and alternative dough)
Discover how to make the famous dim sum Har Gow, these translucent shrimp dumplings, with two dough options: the traditional wheat starch and tapioca based dough, and a gluten‑free version using white rice flour and potato or corn starch. The video details each step, from filling to steaming, with tips to prevent the dough from sticking and to freeze the dumplings.
Sesame Balls Stuffed with Soy Cream and Grated Coconut
Crispy balls made from glutinous rice dough, filled with a smooth sweet soy cream and coated with hulled sesame seeds, with a touch of grated coconut. Ideal for an Asian dessert or a sweet snack, these bites are gluten‑free and 100 % plant‑based.
Thai Yellow Chicken Curry
A mild and creamy Thai yellow curry, made with chicken, potatoes and a homemade curry paste flavored with lemongrass, galangal, lemongrass and spices. Served with fragrant rice, this comforting dish transports you straight to Thailand.
Fish with Tobanjan (fermented soy sauce and chili)
A simple and flavorful dish of white fish coated in starch, fried and then drenched in a spicy sauce made from tobanjan, rice vinegar, soy sauce and ginger. Perfect with fragrant rice.
Pad Kimao – Stir-Fried Wide Rice Noodles with Thai Basil
Pad Kimao is a Thai street‑food specialty: wide rice noodles stir‑fried with beef, Chinese broccoli, Thai basil, garlic, fresh chilies and a flavorful sauce made from soy sauce, oyster sauce and fish sauce. This spicy dish is perfect for recovering from a night of heavy drinking.
Soupe taiwanaise (soupe de nouilles au boeuf)
A hearty, aromatic Taiwanese‑style beef noodle soup featuring braised beef, fragrant five‑spice broth, fresh vegetables and chewy Chinese wheat noodles. Inspired by the street‑food classic of Taiwan, this recipe combines soy sauces, Shaoxing wine, star anise, cloves, fennel, Sichuan peppercorns and the special tobanjan paste for authentic depth of flavor.
Korean Hangover Cure Soup (Leangook)
A comforting Korean soup made with braised beef, napa cabbage, turnip and soybean sprouts, flavored with gochugaru, sesame oil, soy sauce and fish sauce. Ideal for curing a hangover and warming the body after a festive night.
Fried fish with five-spice sauce and crunchy vegetables
A crispy fried fish dish flavored with ginger, garlic, green onion and five-spice powder, complemented by red bell pepper. Simple, quick and full of Asian flavors, ideal for a light lunch or dinner.
Chinese nougat
A simple and indulgent Chinese nougat made with sugar, maltose, roasted peanuts and white sesame seeds. Ideal for a snack or to accompany tea.
Poached chicken with ginger and chive sauce
A whole chicken poached in a broth flavored with ginger and chives (or green onion), served with a hot rapeseed oil sauce. The recipe uses only four basic ingredients and yields a flavorful broth that can be reused for soups. Easy, quick, and full of Chinese flavors.
Vietnamese ginger chicken (Gar Kogun)
Simple and flavorful Vietnamese ginger chicken recipe, called Gar Kogun. The chicken is marinated in ginger, garlic, shallot, pepper and fish sauce, then caramelized with sugar before being simmered until tender. Served with white rice and sprinkled with fresh cilantro.
Japanese Wakame Salad
Light and flavorful wakame salad, ideal as a starter or side dish. This Japanese recipe combines rehydrated wakame, brunoised ginger, garlic, soy sauce, rice vinegar, mirin, sesame oil and nanami togarashi seasoning, all garnished with toasted sesame seeds and shiso leaves.
Fried shrimp toast and mini‑sandwiches
Crispy toasts and mini‑sandwiches filled with a shrimp paste flavored with ginger, garlic and scallions, coated in sesame seeds and fried at 160 °C. Perfect for an appetizer or a quick snack.
Soupe chinoise aux œufs - Recette super simple et rapide !
A quick, comforting Chinese‑style egg drop soup made with chicken broth, beaten eggs, cornstarch slurry, green onion, sesame oil and toasted sesame seeds. Ready in just 10 minutes, perfect for a warm bite on a cold day.
Stir-fried Rice Noodles with Soy Sauce and Beef (Thai style)
Wide rice noodles stir-fried with beef, Chinese broccoli, light and dark soy sauce, oyster sauce, egg and garlic. A simple, quick, and flavorful Thai street‑food dish, comparable to pad thai but with a deeper umami touch.
Khao Soi lao : la soupe emblématique du nord du Laos !
A hearty Lao noodle soup from northern Laos featuring a fragrant pork broth, ground pork in tomato, fresh rice noodles, herbs and a spicy chili‑oil drizzle. The recipe follows the traditional preparation with pork ribs, pork belly, fermented soy products and aromatic herbs, offering a comforting bowl perfect for lunch or dinner.
Boeuf mongol - Recette ultra simple et délicieuse 👌
A quick and easy American Chinese‑style Mongolian Beef made with thinly sliced flank steak, ginger, garlic, dried chilies and a savory soy‑brown‑sugar sauce, finished with sesame oil and scallions. Serve over fragrant rice for a restaurant‑quality meal at home.
Korean Scallion and Seafood Pancakes
Light and crispy Korean pancakes (jeon) with scallions, featuring mussels, shrimp and squid, served with a soy‑gochujang sauce. A simple and flavorful version of Korean street food, perfect for a convivial meal.
Yakamien – Braised Beef and Shrimp Spaghetti, Creole Sauce
A tasty fusion between Southern Afro‑American cuisine and 19th‑century Chinese techniques. Long‑braised beef in a broth flavored with soy sauce, Worcestershire, Tabasco and a Creole spice blend (cagin), pink shrimp, hard‑boiled eggs and al dente spaghetti, all garnished with chives rings. Easy to prepare, comforting and full of character.
Vietnamese Grilled Fresh Noodles with Beef or Chicken
Grilled fresh Chinese noodles, served with a flavorful sauce and sautéed vegetables, accompanied by marinated beef or chicken. A simple Vietnamese-inspired recipe you can make at home.
Lemongrass Chicken Skewers
Chicken skewers marinated in a lemongrass, garlic, fish sauce, soy sauce, honey and pepper sauce, grilled in a pan or on the barbecue. A simple, tender and very fragrant recipe, ideal for a summer meal accompanied by white or sticky rice and a sweet‑chili sauce.
Thai Grilled Chicken Salad
A fresh and fragrant salad inspired by Thailand, composed of grilled chicken thighs, aromatic herbs (coriander, mint, chives), a tangy lime dressing with fish sauce and palm sugar, garnished with chili flakes and toasted rice powder. Served with fragrant rice or salad leaves.
Japanese Menu: Miso Soup, Curry Chicken Katsu and Azuki Bean Taiyaki
A complete 100 % Japanese meal consisting of comforting miso soup, crispy chicken katsu topped with vegetable curry, and delicious taiyaki filled with azuki paste. Ideal for a convivial dinner, all prepared in just over an hour.
Sushi Burrito (Salmon or Chicken Version)
Discover a tasty fusion between sushi and the burrito! Two versions are offered: a raw salmon version and a crunchy chicken version, all wrapped in a nori sheet and filled with sushi rice, crunchy vegetables and Japanese seasonings. Easy to prepare, ideal for an original lunch or a light dinner.
Garlic leaf stuffed pastries
A small Asian recipe for light pastries stuffed with garlic leaves, soy vermicelli, dried shrimp and scrambled eggs. The dough is made with boiling water to stay tender, then the pastries are fried at 150‑160 °C to achieve a golden and crispy crust.
Lemongrass and Aromatic Herb Beef Salad
A fresh and fragrant salad inspired by Southeast Asian cuisine, combining seared beef, toasted sticky rice, lemongrass, mint, cilantro and chili. Simple to prepare, it offers a balance of acidity, sweetness and spice.
Tigrecoupler – Marinated Beef with Tamarind and Lemon Sauce
An ultra‑simple Thai recipe of marinated beef, pan‑grilled and drenched in a tangy‑spicy tamarind, lemon, coriander and chili sauce. Perfect for a quick dinner full of exotic flavors.
Crispy Chicken with Bullhorn Peppers
A flavorful Asian dish where boneless, skin-on chicken thigh fillets, crispy on the skin, are coated with a slightly sweet soy-oyster sauce and served with green and red bullhorn peppers, lightly sweetened. Serve with white rice or stir-fried noodles.
Laotian Boiled Rice Soup (Chicken Soup)
A comforting soup of jasmine rice and chicken thighs, flavored with lemongrass, ginger, garlic, shallot, cilantro and scallion. Inspired by a childhood Laotian recipe, it is simple to prepare and full of aromatic flavors.
Beef Donburi with Jasmine Rice and Kampot Pepper
A hearty bowl that pairs tender French‑style sautéed beef with fragrant Cambodian jasmine rice, all lifted by Kampot pepper, one of the world’s finest peppers. A simple yet elegant fusion recipe, perfect for a refined lunch or dinner.
Crispy Lemon Chicken
Crispy chicken with a lemon sauce, combining the sweet, salty and tangy flavors of Chinese cuisine with a Western touch. Ideal as a main dish or appetizer, served with rice or simply dipped in the sauce.
Chicken parcels with Thai betel leaves
Marinated chicken cubes, wrapped in Thai betel leaves and fried in hot oil, served with a sweet‑savory sauce. A flavorful recipe inspired by Thailand, easy to prepare and perfect for an original dinner.