THE YELLOW RICE
50 recipes converted from their YouTube cooking videos.
Laotian Bamboo Salad
Fresh and fragrant salad of bamboo shoots, lemongrass, cilantro, chilies and fish sauce, inspired by the markets of London but prepared at home. An appetizer or side dish typical of Laos, simple yet rich in aromas.
Thai Chili Paste (Nam Prik Pao)
This sweet‑salty, slightly smoky red chili paste, called Nam Prik Pao, is an essential condiment in Thai cuisine. It adds depth and heat to fried rice, soups, and meats. The homemade version uses dried chilies, shallots, garlic, dried shrimp, fermented shrimp paste, tamarind, palm sugar, fish sauce, and oil. The paste keeps for 3 to 4 months in an airtight jar.
Galbitang (Korean Beef Short Rib Soup)
A comforting Korean soup made with beef short ribs (galbitang). The clear broth, flavored with garlic, onion and scallion, is simmered for a long time to achieve tender meat. Served with sweet potato vermicelli and kimchi, it warms hearts on cold days.
Steamed Chicken Chumil
Soft Asian dumplings filled with chicken, seasoned with ginger, soy sauce and sesame oil, steamed and served with a spicy vinegar sauce. A simple and flavorful recipe, perfect for a light dinner.
Shanghai-Style Stir-Fried Rice Cake with Chicken and Pak Choi
A main dish inspired by Shanghai, combining rehydrated rice cake strips, tender chicken, crunchy pak choi and a flavorful soy sauce, all brightened with sesame oil and toasted sesame seeds.
Separated Beef Stir-Fried Noodles
Wide Chinese noodles stir-fried with dark soy sauce, served with thinly sliced marinated beef quickly cooked. The dish consists of two separate parts – noodles on one side, beef on the other – to keep each texture and flavor intact.
Thai Basil Fried Rice with Spicy Shrimp Paste
A fragrant fried rice with Thai basil, spiced up with homemade spicy shrimp paste, served with beef or chicken. Simple, quick and full of Southeast Asian flavors.
Simplified Cantonese-Style Roast Duck
Homemade version of Cantonese roast duck, easier than the Peking version. The duck is marinated with a spice blend, brushed with maltose and vinegar, then roasted in the oven until the skin is slightly crisp and the meat tender. Served with a quick hoisin sauce.
Beef Lok Lak with Lemon Sauce, Tomato Fried Rice and Fresh Veggies
A classic of Southeast Asian cuisine: tender marinated beef, quickly stir‑fried over high heat, served on tomato‑flavored rice, accompanied by Batavia lettuce, cucumber, tomato and onion, all drizzled with a lightly sweetened lemon sauce. Fast, flavorful and full of crunchy textures.
Stir-Fried Rice Noodles with Beef
A classic Chinese restaurant dish revisited at home: wide rice noodles stir-fried with tender beef, onions, bean sprouts and a flavorful soy‑egg sauce, highlighted with a drizzle of sesame oil.
Beijing-style Chicken Soup with Soy Noodles and Black Mushrooms
A classic Chinese soup, light and spicy, made with chicken, soy noodles, black mushrooms and flavored with soy sauce, vinegar and chili. Perfect for a comforting and quick meal.
Chinese-Style Curry Chicken (no coconut milk)
A stir-fried chicken in an 80s Chinese restaurant style, flavored with turmeric, curry powder and paprika, thickened with potato starch. Simple, quick and made with ingredients available at the supermarket, served with white rice.
Chicken Fried Rice
A flavorful fried rice made with chicken, eggs, carrots and onion, seasoned with soy sauce and chives. Quick, simple and perfect for a balanced lunch or dinner.
Spam Musubi (Hawaiian Spam Musubi)
A homemade version of the famous Hawaiian snack Spam Musubi: flavored rice, caramelized Spam, nori, and a sweet soy-mirin sauce, all rolled and wrapped for on-the-go eating.
Chinese-Style Shrimp and Tomato Omelette
Two light omelettes inspired by Chinese cuisine: one with sautéed shrimp and one with lightly sweetened tomatoes. Quick, simple and perfect for a light meal with rice or a small salad.
Homemade coconut pearls
Soft coconut pearls, both melt-in-the-mouth inside thanks to a sweet soy paste and coated with a thin shell of glutinous rice flour, the whole rolled in shredded coconut. A simple Asian treat, ideal for dessert or snack.
Thai Coconut Chicken Soup
A fragrant Thai soup flavored with coconut milk, galangal, lemongrass and kaffir lime leaves, featuring tender chicken, oyster mushrooms and a hint of fresh chili. Simple, quick and comforting, perfect for a light dinner or a flavorful lunch.
Chinese-Style Black Pepper Beef
Tender beef in thin slices, marinated with baking soda, quickly stir‑fried with garlic, onion and toasted black pepper, all coated in a slightly sweet and tangy soy‑oyster sauce. Served with white rice, this classic Chinese dish is both simple and full of flavor.
Coconut Flan with Palm Sugar
A silky flan with Thai flavors, made with coconut milk, palm sugar and a hint of pandan. Simple, flour‑free, perfect for a light and exotic dessert.
Green Papaya Salad (Som Tam) – Dedication to Alex
A refreshing Thai salad made with green papaya, green beans, cherry tomatoes, toasted peanuts and a tangy dressing of tamarind, lime, fish sauce and dried shrimp. Easy to prepare, perfect for a light meal or as a side.
Kalguksu – Homemade Korean Noodle Soup
A comforting Korean soup made with homemade wheat noodles, fragrant chicken broth, julienned zucchini and chives. Easy to prepare, perfect for cool evenings.
Vietnamese Braised Beef
A Vietnamese-style braised beef, scented with lemongrass, Chinese spices, and annatto oil, slowly simmered in a coconut and beef broth. Served with white rice or crusty bread.
Stir-fried Korean Bulgogi (marinated beef)
A stir-fried Korean bulgogi, inspired by Seoul cuisine, with thinly sliced beef, a sweet‑salty marinade made from light soy sauce, mirin, Asian pear and sesame seeds. Quick to prepare, simply marinate for an hour then sear over high heat. Served with white rice, it is a complete and flavorful dish.
Shrimp Wonton Soup
A comforting Chinese soup with small shrimp-filled dumplings, flavored with ginger, garlic and soy sauce, perfect for warming up on cold days.
Grilled Sea Bream with XO Sauce
Whole sea bream grilled in a pan, glazed with a fragrant XO sauce flavored with ginger, garlic, shallot and sweet chilies, enhanced with soy sauce, sugar and sesame oil. Served with white rice, this quick and tasty recipe brings the flavors of Chinese cuisine to your table.
Chinese-Style Stir-Fried Beef with Green Onions
A quick and flavorful Chinese dish made with tender beef, green onions (or scallions) and a light dark soy sauce, highlighted with a touch of sesame oil. Perfect for a weekday dinner served with fragrant white rice.
Bún Gà – Vietnamese chicken vermicelli salad
A light and flavorful version of the classic Vietnamese Bún Bò, made with marinated chicken, rice vermicelli, crunchy vegetables and a slightly spicy citrus sauce. Ideal for a quick lunch or dinner full of freshness.
Hand-Pulled Noodles with Sautéed Beef and Spicy Oil
Hand‑made noodles pulled by hand, served with pepper‑sautéed beef and flavored with spicy oil. A simple yet impressive Chinese recipe, perfect for a convivial meal.
Laotian Chicken Broth with Aromatic Herbs
A fragrant broth flavored with lemongrass, kaffir lime leaves and galangal, topped with pieces of chicken, gizzards, mushrooms, tomato and fresh herbs, served with toasted sticky rice and cucumber slices. A traditional Laotian recipe that evokes childhood flavors.
Korean vegetable bowl with fermented sauce
A comforting bowl inspired by Korean cuisine, simmered with gochujang, doenjang, crunchy vegetables, a poached egg and a touch of sesame oil. 100 % vegetarian (except the egg) and perfect served over white rice.
Phở Bò – Vietnamese Beef Soup
Iconic Vietnamese soup made with beef shank, spice‑infused broth, rice noodles, fresh herbs and beef meatballs. A homemade version prepared in a pressure cooker for a concentrated flavor and time savings.
Fried sea bream with spicy sauce
Whole sea bream lightly salted, breaded and fried at 140 °C, topped with a spicy sauce made from fish sauce, lemon, chilies, garlic, shallot, scallion and coriander. Served with fragrant white rice.
Beef Noodle Soup (Nikoudé)
A comforting Japanese soup made with dashi broth, instant noodles, thinly sliced beef, ginger, soy sauce, mirin and topped with scallions and Naruto maki slices. Quick, simple and perfect for warming up.
Fried Okara Balls with Teriyaki Sauce
Vegetarian balls made from okara (soy pulp) mixed with vegetables, fried at 180 °C then glazed with a homemade teriyaki sauce. A tasty way to use leftover okara and enjoy simple, quick Japanese cooking.
Bibim Naengmyeon – Spicy Cold Korean Noodles
Learn how to prepare Bibim Naengmyeon, a Korean specialty of cold noodles seasoned with a spicy sauce, served with kimchi, julienned cucumber, soft‑boiled egg and sesame seeds. A refreshing dish, balanced between acidity, heat and crunch, perfect for hot days.
Cambodian Stir-Fried Rice Noodles (Mikating)
Cambodian version of the classic stir-fried rice noodles, called Mikating. Rehydrated noodles, tender beef, crunchy vegetables and a rich umami sauce, all slightly crispy. Easy to prepare in one hour, ideal for a complete and flavorful meal.
Homemade Stir-Fried Beef Noodles
Fresh homemade noodles, lightly hand-thickened, stir-fried with tender marinated beef, flavored with garlic, ginger, onion and scallion, all coated in a fragrant soy‑oyster sauce. A simple yet indulgent recipe, perfect for a convivial Asian dinner.
Stir-Fried Chinese Eggplants with Soy Sauce
Long, tender Chinese eggplants, quickly stir-fried with garlic, ginger, dried chilies and a flavorful sauce made from soy sauce, black vinegar, Shaoxing wine and sesame oil. Served with fragrant rice, this dish is simple, fast and can be made 100 % vegetarian.
Assorted Japanese Onigiri with Multiple Fillings
Learn how to make triangular onigiri, classic Japanese rice balls, with five different fillings: umeboshi (pickled plum), tuna with mayonnaise, dried bonito flakes, wakame, and sesame seeds. The simplest method uses a bowl and plastic wrap to shape the triangles without the rice sticking to your hands.
Stir-fried Chinese broccoli with beef
A quick and flavorful stir-fry of Chinese broccoli (gai lan) with tender beef, seasoned with light and dark soy sauce, Shaoxing wine, ginger, garlic and a touch of sesame oil. Perfect with fragrant rice or noodles.
Lotus Mooncake
Traditional mooncake recipe for the Mid-Autumn Festival, with a flour-based dough and sweet lotus filling. Follow each step, from soaking the lotus seeds to the final bake, to obtain soft and fragrant biscuits.
Bimmy Broccoli Stir-fry with Beef
A quick and flavorful stir-fry of Bimmy broccoli with tender beef, flavored with soy sauce, oyster sauce, and sesame oil. Perfect for a simple Asian dinner ready in under 30 minutes.
Mini samosa stuffed with beef and small vegetables
These crispy mini samosas, filled with a flavorful mixture of ground beef, potatoes, carrots and peas seasoned with curry, are perfect as an appetizer or snack. The brick pastry is sealed with a flour‑water glue and then fried at 170 °C for an even golden color.
Stir-fried Rice Noodles with Chicken and Satay Powder
A quick and flavorful recipe of stir-fried rice noodles with chicken, featuring a lightly spiced satay sauce and a hint of sesame oil. Perfect for a weekday dinner, with crunchy vegetables and authentic Asian flavor.
Beef Noodles
Tender homemade noodles served with a beef broth flavored with soy sauces, Shaoxing wine, pak‑choi and Chinese spices. An authentic, simple recipe but requiring some resting time for the dough and a slow cooking of the broth.
Three-Way Chicken Dumplings
Stuffed chicken dumplings wrapped in Chinese cabbage leaves, prepared in three different ways: crispy fried, poached for a light soup, or coated in a spicy oil. A simple and versatile recipe that evokes classic Asian restaurant dishes.
Chicken Yakitori
Japanese grilled chicken yakitori, simple and flavorful. Boneless thigh pieces, marinated in a slightly sweet soy‑mirin‑sake sauce, then grilled on skewers. Perfect for a quick meal or a convivial appetizer.
Homemade Stir-Fried Chicken and Vegetable Noodles
Fresh homemade noodles, stir-fried with marinated chicken breast, crunchy vegetables and a tasty Asian sauce. A simple recipe but requires some kneading work to get light and tender noodles.
General Tao Chicken
Crispy General Tao chicken, inspired by Sino-American cuisine. Cubes of chicken coated in egg, flour and potato starch, fried twice, then glazed with a sweet-salty sauce with dried chilies, garlic, ginger and sesame oil. Quick, flavorful and perfect for a convivial dinner.
Spicy 8‑Spice Oil
A spicy oil with eight spices, inspired by Asian street food. Perfect for boosting noodles, stir‑fries or as a table condiment. Easy to prepare, it keeps for several months in the refrigerator.