This monsoon, bring Goa to your table with these comforting Pan-Asian dishes made from fresh seasonal produce

Try these fresh and comforting Pan-Asian dishes to bring a taste of Goa home this monsoon. Here’s the breakdown of the recipes.

Monsoon has a way of making us crave comforting food, warm flavours and leisurely meals. This season, bring a little bit of Goa home with comforting Pan-Asian dishes shared by Chef Tenzin Khetsok, Cluster Chef, Yazu Goa and Yazu Bangalore, crafted using fresh, seasonal ingredients, perfect for a cosy meal while the rain pours outside.

Mah Poh Tofu

Ingredients

350g silken tofu, cut into cubes

Green peas

Sweet corn kernels

Carrot, diced

French beans, chopped

Garlic, finely chopped

Ginger, finely chopped

Spring onions

Sichuan sauce

Chilli bean sauce

Oyster sauce

Sichuan oil

Corn flour slurry

Salt and pepper, to taste

Mah Poh Tofu recipe. (Yazu Goa and Yazu Bangalore)

Method

1. Lightly blanch the vegetables until just tender.

2. Heat Sichuan oil in a wok and sauté the garlic and ginger until fragrant.

3. Add the Sichuan sauce, chilli bean sauce and oyster sauce, followed by a splash of water.

4. Add the vegetables and gently fold in the silken tofu.

5. Thicken the sauce with a corn flour slurry and simmer briefly.

6. Garnish with chopped spring onions and serve hot with steamed jasmine rice.

Chef’s tip: Silken tofu is delicate, so always fold it gently into the sauce. Fresh vegetables and aromatic ginger create a balanced, comforting dish that's perfect for the monsoon.

Soyu Ramen

Ingredients

Boiled ramen noodles

Chicken or vegetable stock

Soy sauce

Chicken seasoning (optional)

Bok choy

Snow peas

Asparagus

Button mushrooms

Shiitake mushrooms

Garlic, chopped

Onion, chopped

Ginger

Sesame oil

Sake (optional)

Pickled ginger

Spring onions

Coriander

White sesame seeds

Fried garlic

Fried onions

Nori sheets

Soft-boiled egg (optional)

Choice of chicken, prawns, beef or pork (optional)

Soyu Ramen recipe. (Yazu Goa and Yazu Bangalore)

Method

1. Simmer the stock with soy sauce, sesame oil, garlic, onion and ginger.

2. Add the vegetables and mushrooms, cooking until just tender.

3. Place the cooked ramen noodles in a serving bowl and pour over the hot broth.

4. Top with your choice of protein, soft-boiled egg, pickled ginger, nori, spring onions, coriander, sesame seeds, fried garlic and fried onions.

5. Serve immediately.

Chef’s tip: Don't overcook the vegetables—they should stay vibrant and slightly crisp. Layering fresh toppings at the end adds flavour, texture and freshness to every bowl.

Pan-Fried Mushroom Bao

Ingredients

Bao buns

Mushroom filling

Bok choy

Char Siu sauce

Pepper sauce

Cooking oil

Spring onions (for garnish)

Pan-Fried Mushroom Bao recipe. (Yazu Goa and Yazu Bangalore)

Method

1. Pan-fry the mushroom filling until lightly caramelised.

2. Warm the bao buns until soft and fluffy.

3. Fill each bao with the mushroom mixture and fresh bok choy.

4. Drizzle with Char Siu sauce and a touch of pepper sauce.

5. Garnish with spring onions and serve immediately.

Chef’s tip: A good bao is all about contrast—crispy, caramelised mushrooms paired with soft, fluffy buns and fresh greens create the perfect bite.