Asian Boston Restaurants Featured Recipes Poultry

Moksa’s insane Vindaloo Wings will melt your soul

Vindaloo Wings 1CAMBRIDGE — In the spirit of the 2013 football season, Moksa, an Asian fusion restaurant located in Central Square, has developed its own take on everyone’s favorite tailgate food with its new Vindaloo Wings ($6). Regarded as one of the hottest dishes available on Moksa’s menu, the vindaloo wings are an all-out blitz of jalapenos, green Thai bird chili and other Indian seasonings including Kashmiri chili powder, cayenne pepper and red chili peppers. Available during Moksa’s dinner service, the vindaloo wings bring the intensity of the game right into the dining room. For tailgating, heat things up using Moksa’s wing recipe below.

Vindaloo Wings



  • 1 cup potato starch
  • 1 cup corn starch
  • 1\2 tspn cayenne pepper
  • 1 tspn garlic powder
  • 1\2 tspn salt
  • 1\2 tspn chat masala


  • 10 dry, whole red chili
  • 4 green Thai bird chili’s
  • 4 jalapenos
  • 1\2 cup Kashmiri chili powder
  • 1\2 tspn black peppercorn
  • 1 tspn Garam masala
  • 5 pieces cardamom
  • 1 cup onion
  • 2 tbspn garlic
  • 2 tspn salt
  • 2 tbspn chat masala
  • 1\2 cup oil
  • 1\2 cup vinegar
  • 4 cups water
  • 1\4 cup melted butter


  • 8 oz yogurt
  • 1\2 tspn roasted cumin seeds
  • 1 tspn chopped cilantro
  • 1\4 tspn salt
  • Pinch Kashmiri chili powder


Mix corn starch, potato starch and all the spices together. Coat wings with spiced flour mix. Spread wings on a roasting rack and keep it in refrigerator for 60 to 90 minutes.

Pre heat the oven to 350 C. Roast wings for about 20 minutes and deep fry them for 4 minutes on 350 C until they get crispy from outside.

For vindaloo sauce, put all the ingredients in a sauce pot except melted butter and bring it to boil for a couple of hours on a slow heat. Cool it down, add melted butter and make puree.

Toss crispy chicken wings with vindaloo sauce, serve with Raita (yogurt dipping sauce) and celery sticks.

Asian Featured Recipes No-bake

An Asian-Inspired Dessert: Indonesian Layered Pudding

Indonesian Layered Pudding
Indonesian Layered Pudding
Baking is something I’ve always enjoyed and can be therapeutic. The passion stemmed from Betty Crocker packages and blossomed into experimenting with different recipes and ingredients. It’s a recipe my mom taught me and one that I love because cakes, cookies, pastries can be found almost everywhere. This on the other hand was more unique and special. It’s tasty without being too sweet and is much healthier than most baked goods.  The Indonesian Layered Pudding is probably different to anything else you’ve tasted before.

Indonesian Layered Pudding


  • 500g Tapioca Starch
  • 230g Rice Flour
  • 600g Sugar
  • 400ml Coconut Milk
  • 4-6 drops of Pandan Paste
  • 800ml Water


  1. In a bowl, mix tapioca starch and rice flour together
  2. Add coconut milk and water to the mixture. Mix well
  3. Divide the paste in half and place in separate bowls
  4. Add pandan paste into one of the bowls and mix well.
  5. Take the white paste and carefully create your first layer in a heat-proof plastic container. Do not use glass containers.
  6. Steam for 6-7 minutes over the stove
  7. Carefully add the green paste on top of the first layer. Steam for another 6-7 minutes
  8. Repeat steps 5 and 6 until container is full. Traditionally, there are 9 layers. Alternate the paste.
  9. Once the last layer is cooked, let it cool.

*Tip: Do not put in refrigerator, as the texture will become too moist. Keep in a sealed container

Asian Boston Restaurants

Red Lantern Kung Pao Lamb Sauces

024014Red Lantern Restaurant & Lounge will celebrate its two-year anniversary from July 15 to July 28 with a special “From the Vault” menu. In addition to the current fare, the Back Bay Asian-fusion locale will feature highlights chosen from both customers and the Red Lantern crew, as well as a special favorite chosen by Executive Chef Kevin Long, to offer their loyal guests.

Today we are lucky enough to feature three sauce recipes for Red Lantern’s Kung Pao Lamb.

Kung Pao Lamb Base Sauce


  • 3 cans hot bean paste
  • 1 bottle sriracha
  • 1 Tbsp white vinegar

Simply combine the ingredients and mix well

Kung Pao Chili Oil


  • 15 star anise
  • 1-2 tbsp Szechuan peppercorns
  • 1 cup fine chili powder
  • 2 1/2 to 3 cups of 90/10 oil


  • Mix oil, star anise and peppercorns.
  • Heat oil till warm. Remove from heat.
  • When oil is at room temp, add chili powder.

Kung Pao Mix Sauce


  • 4 tsp chicken powder
  • 4 tsp white sugar
  • 4 tsp oyster sauce
  • Pinch salt
  • 32 oz water
  • 8 tsp shao xing cooking wine


  • Mix first 4 ingredients to form a paste.
  • Add water and wine and mix till dissolved.
Asian Boston Restaurants Featured Recipes Seafood

Red Lantern’s Blackened Salmon Roll

014Red Lantern Restaurant & Lounge will celebrate its two-year anniversary from July 15 to July 28 with a special “From the Vault” menu. In addition to the current fare, the Back Bay Asian-fusion locale will feature highlights chosen from both customers and the Red Lantern crew, as well as a special favorite chosen by Executive Chef Kevin Long, to offer their loyal guests.

Today’s favorite is the Blackened Salmon Roll:


  • Sashimi Grade Salmon
  • Cucumber Wrap
  • Blackened Seasoning
  • Ponzu

Blackened seasoning

  • 1 Tbsp. Cayenne pepper
  • 1 Tbsp. Black pepper
  • 1 Tbsp. Smoked Paprika
  • 1 Tbsp. Kosher salt
  • 1 tsp. sugar

Ponzu Ingredients

  • 1 cup soy sauce
  • 1/2 cup lime juice
  • 2 cups dashi


  • Mix together and rub on the salmon
  • Lightly grill the salmon, about 15 seconds a side
Appetizers Asian Autumn Boston Restaurants Origins Recipe Sources Recipes

China Blossom Pumpkin Dumplings

This recipe is from David Yee, General Manager at China Blossom Restaurant & Lounge in Andover. Adding a traditional fall flavor to this classic Chinese dish results in pure pumpkin perfection. These dumplings are easy to whip up on a weeknight and fancy enough to serve at a special event.

Pumpkin Dumpling Ingredients

  • 1 egg
  • 1 cup canned pumpkin puree
  • 1 ¾ cups all-purpose flour
  • ½ tsp. nutmeg

Cooking Instructions
1. In a small bowl, mix egg and pumpkin puree. Beat in flour, a little at a time, until the dough is smooth and elastic. Add nutmeg and stir to incorporate.

2. Bring a large pot of salted water to a boil. Place several tablespoons of the dough on a cutting board and spreading until it is ¼ of an inch thick.

3. Slice ¼-inch-thick and 3-inch-long strips and drop into boiling water. The dumplings will take shape as they hit the water.

4. As the dumplings rise to the surface, cook another minute and then remove from water with a slotted spoon. Place cooked dumplings into a bowl of ice water, then drain.

5. Before serving, sauté dumplings in butter and season with salt and pepper.

Appetizers Asian Boston Restaurants Featured Recipes

China Blossom’s Crab Rangoons

North Andover’s China Blossom Restaurant & Lounge shares its 52-year-old recipe for its famous creamy, crispy crab rangoons.


  • 7 egg roll wrappers
  • 8 oz. cream cheese
  • 8 oz. crab, lightly flaked
  • 1 red onion, chopped
  • 1 clove garlic, minced
  • 2 tbs. vinegar
  • 1 egg
  • 1 cup water
  • 8-10 cups canola oil for frying


In a large mixing bowl, combine the cream cheese, crab, onion, and garlic. Toss well and coat with vinegar.

Egg Wash

Add water to beaten egg in a small bowl.


  1. Lay one egg roll wrapper on a flat work surface like a diamond in front of you.
  2. Wet edge on all four sides of the egg roll wrapper with egg wash using a small brush or fingers.
  3. Add 1 tbs. of crab filling to the middle of the egg roll wrapper.
  4. Fold the egg roll wrapper in half by marrying the bottom corner with the top corner. Apply pressure around the edge to seal the crab rangoon.
  5. Repeat 1-4 for remaining wrappers and filling.

Cooking Instructions

  1. Heat soybean oil in wok or deep-fryer.
  2. Drop rangoons into oil for four minutes or until golden brown.
  3. Remove to a paper towl-lined plate to absorb excess oil.


Serve with sweet duck sauce or Chinese hot mustard on the side for dipping.

Asian Entree/Dinner Meals

Homemade vegetable lo mein

This is a simple way to make restaurant quality lo mein in the comfort of your own home. This recipe highlights the savory flavors of the noodles and soy, while incorporating a sweet crunch from the fresh vegetables. This dish is enough for two people to share.


  • 8 oz. cooked, lo mein noodles (available at most major supermarkets and specialty, Asian markets.)
  • 1 tsp. vegetable oil
  • 1 tsp. dark soy sauce
  • 1 tsp. oyster sauce
  • Pinch of sugar
  • Pinch or salt
  • Pinch of msg
  • 1 cup diced celery
  • 1 cup fresh bean sprouts
  • 1 cup sliced, white mushrooms
  • 1/2 cup pea pods
  • 1/2 cup julienne red & green bell peppers
  • 1 cup diced onions


  1. Heat vegetable oil in wok over high heat.
  2. Cook celery, bean sprouts, white mushrooms, pea pods, bell peppers, and onions over high heat for 1-2 minutes.
  3. Add soy sauce and oyster sauce. Toss and stir until well incorporated with the vegetables (10-20 seconds.)
  4. Stir in the sugar, salt, and then MSG over a 2o second period, making sure each ingredient is incorporated before adding the next.
  5. Add cooked lo mein noodles, stir for 10 seconds, and serve.
American Appetizers Asian Featured Recipes Healthy Options

Hawaiian Poke

This traditional Hawaiian dish originated when local fishermen would cut the raw fish they had just caught into small cubes and season it with a variety of spices, vegetables, and, essentially, whatever else they had on hand for a quick, yet satisfying, meal. Presently, the dish has made its way onto many high-end restaurants’ menus as an appetizer. The dish can be made using whatever ingredients you see fit (common examples are cucumber and mango) along with the traditional ingredients listed below. Make sure to use only sashimi or sushi-grade fish.


  • 2 lbs. fresh tuna steaks, cubed into bite-size pieces
  • 1 cup soy sauce
  • 3/4 cup finely-chopped green onions
  • 2 tbsp. sesame oil
  • 1 tbsp. toasted sesame seeds
  • 1 tbsp. crushed red pepper
  • juice of one lime
  • kosher salt and cracked black pepper to taste


  1. In a large bowl, combine all ingredients mixing well.
  2. Refrigerate for 1-2 hours allowing the flavors to marry.

You can serve the dish in a variety of ways, the most common being:

  • Tearing romaine lettuce leaves into 4×4 inch cups and spooning the Poke mixture into the leaves.
  • Treating the dish like tapas and cutting pita bread into one-inch, equilateral, (lightly fried) triangles and placing the mixture on the crisped bread.
  • The simplest way is to fill a martini glass with the mixture and garnish the dish with a lime wedge on the rim of the glass. Use a pinch of the green onion and sesame seeds over the top of the fish for presentation purposes.

Asian Entree/Dinner Featured Recipes Meals Origins Poultry

Chicken Teriyaki-ish

Luckily for me, there are a few takeout establishments nearby that offer chicken dishes that my husband Tom likes.

Tom loves Chinese lemon chicken, and there’s no way I’m cooking it when that restaurant two miles away will do it for me. Chicken kebabs are another favorite, available from the local Persian restaurant, and I can get chicken teriyaki from the nearby Japanese restaurant, which happens to be called The Crazy Asian.

But occasionally I discover a recipe that’s so easy, I have to relax my attitude. My new feeling is, if, say, it’s rush hour, so it’s going to take less time and stress to cook something than it would to drive somewhere to pick it up, I’ll cook it. This recipe is much like the chicken teriyaki Tom likes, but cooking it myself is even easier than
a 5 p.m. trip to The Crazy Asian. This dish serves four.


  • 8 bone-in, skin-on chicken thighs (about 4 pounds total)
  • 1/2 cup soy sauce
  • 1/2 cup (packed) brown sugar
  • 2 tbsp. Dijon mustard
  • 1 tbsp. grated fresh ginger
  • 2 cloves garlic, finely minced
  • 1/4 teaspoon freshly ground black pepper

Cooking instructions

  1. Place the chicken thighs in a bowl. Mix all the remaining ingredients together in another bowl, and pour the mixture over the chicken. Cover, and marinate the chicken in the refrigerator for at least 3 hours or as long as overnight.
  2. About 1 hour before you want to serve the chicken, preheat the oven to 350°F.
  3. Place the chicken in a baking dish or roasting pan, and bake, basting occasionally, until it is browned and cooked through, about 50 minutes.
  4. Serve the chicken hot or at room temperature.
Asian Boston Restaurants Entree/Dinner Featured Recipes Meals Mexican Origins Recipe Sources Steak/beef

Myers + Chang’s Asian Tacos

A hit on their menu, this recipe from Myers + Chang is a unique take on the west-coast trend of Asian influenced tacos.  The recipe makes eight small tacos and is accompanied by a Sesame-Chili Salsa.


  • 2 tbsp. vegetable oil
  • Salt and pepper
  • 1 lb. short ribs, trimmed and cut into 2 inch medallions
  • 1 tbsp. sugar
  • 2 tbsp. soy sauce
  • 1 tbsp. honey
  • 1 garlic clove, smashed
  • 1 inch piece of ginger, smashed
  • 2 each star anise
  • 1/4 onion, chopped
  • 1 scallion, sliced
  • 1 tbsp. sesame oil
  • 1/2 Asian pear, chopped
  • 3 cups chicken stock
  • Sesame-chili salsa (recipe follows)
  • 1/2 cup sliced Chinese cabbage
  • 8 each corn tortillas
  • 1 lime, cut into 8 pieces
  • 16 large sprigs of cilantro
  • Sriracha chili sauce

Cooking Instructions

  1. Heat vegetable oil  in a medium skillet over medium high heat. Season the ribs all over with salt and cracked black pepper. When the oil is hot, gently place the short ribs into the skillet and turn the heat down to medium.  Sear 3 to 4 minutes on each side, until well browned and caramelized.
  2. Transfer the short ribs to a large casserole dish.
  3. Place the sugar, soy, honey, garlic, ginger, star anise, onion, scallion, sesame oil, Asian pear, and chicken stock in a bowl and mix well.
  4. Pour mixture over the ribs. Bring to a boil.
  5. Cover casserole dish tightly and place in a 350° oven for about 2½ hours, or until tender enough to pierce with a fork.
  6. Strain the liquid into a fat-separator cup. Pour the defatted braising liquid into the roasting pan and place over high heat. Let it come to a boil (uncovered) so that it has reduced by about three-fourths (this will take 10-15 minutes.)
  7. While the braising liquid is reducing, allow the meat to cool to room temperature.  When cool enough to handle, shred the short rib meat with your hands, discarding any fat from the meat.
  8. Pour enough of the reduced braising liquid over the meat to fully moisten it.

Sesame-Chili Salsa

  • 1/2 cup scallions, sliced
  • 1/2 cup chopped cilantro
  • 2 tbsp. sesame seeds
  • 2 tbsp. sesame oil
  • 2 tsp. chili oil
  • 1 tbsp. soy sauce
  • 2 tbsp. chopped kimchee
  • Juice of 1 lime
  • Salt and pepper

Place all ingredients in a medium bowl and mix to combine. May be well stored in the refrigerator, well covered, for up to a day.

To Assemble:

  1. Slice the Chinese cabbage and Asian pear into paper-thin strips and season both together with salt and pepper.
  2. Wrap corn tortillas in aluminum foil and place in 350° oven for 5 minutes, until warm.
  3. When warm, place cabbage and pear on bottom of tortillas, then add braised meat.
  4. Drizzle with Sriracha chili sauce.
  5. Add 2 sprigs fresh picked cilantro on meat and finish with the sesame-chili salsa.
  6. Garnish each taco with a wedge of lime.