Feeling Hungry? Follow These 5 Asian Foodies And Get Cooking

Are you constantly wondering what to eat next? Are you curious about keeping up with food trends? Are you trying to eat healthy, go vegan or just purely get into the habit of cooking?

If you answered “yes” to any of these questions, we’ve got you covered. These five Asian food Instagrammers have captivated us with their cooking skills and photo quality, and their recipes are sure to satisfy your hungry stomach. Disclaimer: this list is by no means exhaustive, so feel free to let us know about more awesome cooks!

1.Suzanne Nuyen (@bun.bobae)

Your self-proclaimed “bun bo bae,” Nuyen posts recipes that will make your mouth water. She mostly cooks Vietnamese food, but she always adds a twist to it. Once, she taught followers how to make her unique Vietnamese meat sauce, but instead of just sticking to rice as a staple, she recommended trying the dish with vermicelli, lettuce wrap or even pasta. Her latest recipe is a hearty Vietnamese chicken and bean stew, perfect if you are craving a hot and wholesome soup. You can catch up with her latest creations on her website.

2. Lucia Lee (@foodminimalist)

Lee takes pride in her “easy and minimal recipes.” On her Instagram, Lee explores a variety of cuisines, and her dishes range from Italian bolognese pasta and Thai curry fried rice to Korean kimchi tofu stew and the classic millennial avocado toast. In addition to her magazine-quality photos, Lee provides short and easy instructions along with the caption. If you are hoping to spend less time in the kitchen but still create quality meals, Lee’s feed is the place for you. 

3. Jessica Uy (@thefoodietakesflight)

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Crispy pieces of tofu dipped in a Sweet Scallion Sauce ✨ You can find the full recipe below! Oh and you can also opt to either fry or bake the tofu! Crispy Tofu with Sweet Scallion Sauce  Serves 2-3 people Crispy Tofu Ingredients 3 blocks (240g each), extra firm tofu Canola or other neutral oil, for frying Batter: 1/2 cup all-purpose flour  1 tbsp corn starch  1 tsp baking powder 1 tsp salt 3/4 cup room temp. water Breading:  2 cups Japanese breadcrumbs or breadcrumbs of choice Steps (Baking options below!) 1. Drain water from the tofu by wrapping them in paper towels and then placing a heavy flat surface (a board or plate) on top of each. Leave for 15 minutes until water has been absorbed by the towels. Slice the tofu into any shape you like but i sliced mine into rectangles. 2. In a bowl, mix the ingredients for the batter until it turns into a smooth, thick consistency. In another bowl or plate, add in the bread crumbs. 3. One by one, dip each tofu into the batter then coat in the breadcrumb mixture. Coat well using one hand (this is to avoid messy hands—I usually use one hand for dry and one hand for wet when coating). Press down the bread crumbs on the tofu. Set aside once coated.  4. Heat a frying pan with some oil. Once hot (you can add in some bread crumbs to test the heat—it will start to bubble once hot), place the tofu and cook until golden brown, moving it around on each side every 2 minutes or so. 5. Once golden brown, set aside on a strainer to drain excess oil or you can put this on a plate with paper towels. Let cool for a few minutes then enjoy with some sweet scallion sauce or your favourite dipping sauce! Baking option: Heat oven to 350F. Brush the tofu with a little oil. Bake them for 35-40 minutes or until crisp. Flip halfway through cooking. Sweet scallion sauce and full recipe in: https://www.thefoodietakesflight.com/post/crispy-tofu

A post shared by Jessica Uy • Vegan Recipes 🇵🇭 (@thefoodietakesflight) on

Based in the Philippines, Uy introduces a vegan take on your favorite foods. She demystifies misconceptions about boring vegan food with recipes like tofu katsu, glazed orange cauliflower and vegetable lumpiang. Uy also sets herself apart by incorporating environmentally-conscious initiatives into her platform. With every purchase of her ebook “Vegan Kitchen,” Uy collaborates with the nonprofit reforestation charity, One Tree Planted, to plant two trees! At just 22 years old, Uy is set for an exciting journey.

4. Bill, Judy, Sarah and Kaitlin Northeastern (@thewoksoflife)

This isn’t just one cook but four, combined to blow your newsfeed away. The Northeastern family, Bill, Judy, Sarah and Kaitlin, introduces unique Chinese recipes to fit various occasions. Using an iconic symbol of Chinese food—the wok—the family serves up an honest take on Chinese culture, ranging from their tantalizing dishes and cooking etiquette to Chinese holiday customs. While their Instagram boasts a curation of beautiful food pictures, don’t forget to check out their website for the complete Woks of Life experience.

5. Cherie Tu (@thrivingonplants)

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MACADAMIA, LEMON & COCONUT CHEESECAKE 💛✨ This no-bake recipe is gluten-free, refined sugar-free and so easy to make! I used @ausmacadamias for the filling which made it sooo rich and creamy 🤤 The full recipe is below so make sure you try it out! (Hint: Valentine’s Day is just around the corner if ya wanna impress someone special 😉🤭) ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ 👉 Base 1 cup macadamias 1.5 cups shredded coconut 12 Medjool dates, pitted 1/4 tsp sea salt 2 tbsp water ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ 👉 Filling 3 cups @ausmacadamias, soaked in water overnight & drained (or for the quick option, soak in boiling water for 10-15 mins before draining) 1/2 cup canned coconut cream 1/4 cup coconut oil, melted 1 tsp pure vanilla extract 3/4 cup maple syrup 1/4 cup lemon juice Zest of 2 lemons 1/8 tsp sea salt 1/4 cup macadamia milk, to blend ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1️⃣ In a food processor or blender, combine the base ingredients and blitz until mixture is well combined and sticks when pressed between your fingers. Pour into a lined springform cake pan and press the mixture evenly along the bottom of the pan. Place in the freezer. 2️⃣ In the meantime, combine all the filling ingredients and blend until smooth and creamy. If necessary, add more milk to help the mixture blend. Pour mixture on top of the of the chilled base and return to the freezer. Freeze overnight until completely set. 3️⃣ When ready to decorate, remove the cheesecake from the pan. I decorated mine with more macadamias, melted caramel chocolate, cookie crumbs, toasted coconut flakes and lemon zest! Allow to sit at room temperature for 10-15 minutes before serving. Enjoy 👌🏼 #ausmacadamias

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If you have a sweet tooth, Tu is your new best IG friend. She makes plenty of Instagram-worthy smoothie bowls, but also bakes cupcakes and banana bread and fries pancakes. Whether you are new to a plant-based diet or just want to switch up your eating habit with some more fruity nutrients, Tu’s recipes will be of great help.