Ingredients: Sushi rice, seaweed (nori), fish (salmon, tuna), cucumber, avocado, soy sauce, wasabi, pickled ginger. Method: Prepare sushi rice by seasoning cooked rice with vinegar, sugar, and salt. Place a sheet of nori on a bamboo mat, spread a thin layer of rice, and add the filling. Roll tightly, slice, and serve with soy sauce, wasabi, and pickled ginger.

2. Dim Sum (China)

Ingredients: Dumpling wrappers, minced pork or shrimp, ginger, garlic, soy sauce, sesame oil, green onion. Method: Mix minced meat with spices. Fill the wrappers and fold them to form dumplings. Steam or pan fry and serve with soy sauce.

3. Pad Thai (Thailand)

Ingredients: Rice noodles, shrimp or chicken, eggs, tofu, peanuts, lime, beans, garlic, tamarind paste, fish sauce, sugar, chili. Method: Sauté garlic, tofu and shrimp. Add soaked noodles and stir fry with tamarind paste, fish sauce, sugar and chili. Top with peanuts, lime and bean sprouts.

4. Biryani (India)

Ingredients: Basmati rice, chicken, curd, onion, garlic, ginger, garam masala, turmeric, cumin, saffron. Method: Marinate chicken with curd and spices. Cook rice with saffron. Layer rice with chicken and simmer until flavors blend.

5. Kimchi (Korea)

Ingredients: Napa cabbage, radish, garlic, ginger, chili flakes, fish sauce, salt, sugar. Method: Toss cabbage and radish with salt, then garlic, ginger, chili flakes, fish sauce, and sugar. Let it come to room temperature before storing in the refrigerator.

6. Spring Rolls (Vietnam)

Ingredients: Rice paper, shrimp or pork, rice noodles, lettuce, red pepper, mint, peanut sauce. Method: Soak rice paper, fill with shrimp, noodles, and herbs. Roll tightly and serve with peanut sauce.

7. Pho (Vietnam)

Ingredients: Beef bones, ginger, garlic, star anise, cinnamon, rice noodles, beef tenderloin, basil, lime, bean sprouts, hoisin sauce, fish sauce. Method: Boil the bones with spices to make broth. Cook the rice noodles and then serve with finely chopped beef and herbs, hoisin and fish sauce.

8. Ramen (Japan)

Ingredients: Ramen noodles, broth (chicken or pork), miso paste, soy sauce, hard-boiled eggs, green onions, nori, bamboo shoots. Preparation: Cook the noodles and make a broth with miso or soy sauce. Combine the noodles in a bowl, pour over the broth and add the seasonings.

9. State (Indonesia)

Ingredients: Chicken or beef, peanut butter, coconut milk, garlic, lime, soy sauce, brown sugar, turmeric. Method: Marinate the meat with spices and coconut milk. Skewers and grills. Serve with peanut sauce.

10. Nasi Goreng (Indonesia)

Ingredients: Rice, Chicken, Shrimp, Eggs, Soy Sauce, Garlic, Shallots, Chili, Lime. Method: Sauté garlic, shallots and chilis, then add rice, protein and soy sauce. Fry eggs and serve topped with lime wedges.

11. Tom Yum Soup (Thailand)

Ingredients: Lemongrass, kaffir lime leaves, galangal, shrimp, mushrooms, fish sauce, lemon juice, chili paste, cayenne pepper. Method: Boil lemongrass, galangal and lime leaves in water. Add shrimp and mushrooms, then season with fish sauce, lemon juice and chili paste.

12. Beef Bulgogi (Korea)

Ingredients: Beef (sirloin), soy sauce, garlic, ginger, sesame oil, sugar, scallions, sesame seeds. Method: Marinate the beef in soy sauce, garlic, ginger, and sugar. Grill or roast the beef and serve with rice.

13. Man Chow (China)

Ingredients: Egg noodles, chicken or shrimp, bell pepper, carrot, cabbage, soy sauce, garlic, ginger. Preparation: Stir-fry the chicken, vegetables, and garlic. Add the noodles and soy sauce and cook until well combined.

14. Sushi Rolls (Japan)

Ingredients: Sushi rice, nori, tuna or salmon, cucumber, avocado, soy sauce, wasabi. Method: Prepare the sushi rice. Place the nori on the mat, spread the rice and add the filling (fish, cucumber, avocado). Roll tightly and cut into slices.

15. Char Kway Teow (Malaysia)

Ingredients: Flat rice noodles, shrimp, eggs, bean sprouts, Chinese sausage, garlic, soy sauce, oyster sauce. Preparation: Stir-fry shrimp, Chinese sausage and garlic. Add the noodles, bean sprouts and eggs. Season with soy sauce and oyster sauce.

16. Hot Pot (China)

Ingredients: Broth (chicken, beef or vegetables), finely chopped beef, tofu, mushrooms, bok choy, dipping sauce. Method: Boil

broth in a pot, then add meat, vegetables, and tofu. Cook in broth and dip in various sauces.

17. Peking Duck (China)

Ingredients: Whole duck, hoisin sauce, scallions, thin pancakes. Method: Roast duck until crispy, then carve. Serve with pancakes, hoisin sauce, and scallions.

18. Laksa (Malaysia)

Ingredients: Rice noodles, shrimp, chicken, coconut milk, curry paste, fish sauce, bean sprouts, hard-boiled eggs. Method: Make a spicy coconut broth with curry paste, then add noodles, chicken, shrimp, and top with hard-boiled eggs.

19. Khao Pad (Thailand)

Ingredients: Rice, shrimp, chicken, egg, onion, garlic, fish sauce, lime, red pepper. Method: Stir-fry shrimp and chicken with garlic and onion, then season with rice, fish sauce, egg, and lime juice.

20. Sambal (Indonesia)

Ingredients: Chili, garlic, ginger, tomato, lime juice, shrimp paste. Method: Grind chili, garlic, ginger, and tomato into a paste. Cook with shrimp paste and season with lime juice.

These 20 dishes represent the rich diversity of Asian cuisine, offering a mix of savory, spicy, and sweet flavors. From Japanese sushi and ramen to Indian biryani and Thai pad thai, these recipes feature a variety of methods and ingredients that highlight regional specialties from across Asia.