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Asian American & Pacific Islander Heritage Month 2024

Asian American & Pacific Islander Heritage Month - Recipes

Market Basket is celebrating the rich and diverse culinary traditions of Asian American and Pacific Islander community with delicious recipes! We've gathered a delightful array of recipes featuring various brands and products that will bring vibrant flavors to your kitchen. Be sure to stop by your nearest Market Basket to prepare to give these recipes a try! 

No time to cook? Try our delicious eggrolls and poke bowls available at our Market's Kitchen and Sushi department!


Blue Dragon Pad Thai Sauce

Pad Thai - South East Asia


  • 1/2 Jar Blue Dragon Pad Thai Sauce
  • 1/2 lb large Shrimp and/or 2 medium chicken breasts
  • 1 Egg
  • 1/2 lb Flat Rice Noodles cooked & drained
  • 1 cup Bean Sprouts
  • 1/2 cup chopped Roasted Peanuts
  • Juice of 1/2 Lime
  • Sprig of Cilantro - chopped


  1. Heat oil in wok or pan and add the egg, the stir fry sauce until almost cooked through and add the shrimp and/or chicken.
  2. Stir fry for 1 minute then add the beansprouts, pre-cooked and drained noodles and sauce, stir until heated through.
  3. Serve onto plate and add chopped nuts, lime juice and chopped cilantro.


Poke bowl at market basket sushi dept.

Poke Bowl - Hawaii (Available at Sushi Dept)



  • 1/4 c. low-sodium soy sauce
  • 2 tsp. rice vinegar
  • 2 tsp. sesame oil
  • 1 tsp. freshly grated ginger
  • 2 green onions, thinly sliced, plus more for garnish 
  • 1 tsp. toasted sesame seeds, plus more for garnish

Topping Suggestions:

  • Sushi-grade ahi tuna, cut into bite-size pieces or slices
  • Sushi-grade salmon, cut into bite-size pieces or slices
  • Cooked shrimp
  • Cucumber, sliced
  • Avocado, sliced
  • Seaweed salad
  • wasabi
  • Radishes, sliced
  • Carrots, julienned
  • mangos, cubed

Base Suggestions:

  • Cooked white or brown rice
  • Cooked Quinoa or cauliflower
  • Cucumber / carrots / zucchini veggie noodles (or your choice)
  • Edamame
  • Couscous


  1. In a large bowl, whisk together soy sauce, rice vinegar, sesame oil, ginger, green onions, and sesame seeds. 
  2. Add the sushi grade salmon/tuna and/or cooked shrimp, and toss to coat. Refrigerate for at least 15 minutes or up to 1 hour.
  3. To serve, add rice or base of choice to the bottom of the bowl. Top with the marinated salmon/tuna and/or shrimp, and toppings of your choice. Garnish with green onions and sesame seeds before serving.


Citrus Chicken Lo Mein - East Asia


  • 3 tablespoons HOUSE OF TSANG® Stir-Fry Oil, divided
  • 1 (17-ounce) package lemon-pepper chicken breasts, cut into thin strips
  • 2 cups sliced bok choy
  • 1½ cups (1- to 1 ½-inch) pieces fresh asparagus
  • 1 cup sugar-snap peas, diagonally sliced in half
  • ⅓ cup HOUSE OF TSANG® Classic Stir Fry Sauce
  • 1 teaspoon chicken-flavor bouillon granules dissolved in 1/4 cup hot water
  • 2 tablespoons frozen orange juice concentrate, thawed
  • 2 tablespoons soy sauce
  • 8 ounces lo mein noodles, cooked and drained
  • 1 (11-ounce) can mandarin oranges, drained


  1. In wok or large skillet, heat 2 tablespoons oil. Add chicken; stir-fry 3 minutes or until chicken is no longer pink. Remove from wok. Add remaining 1 tablespoon oil, the bok choy, asparagus and peas to wok. Stir-fry 3 to 4 minutes or until asparagus is crisp and tender.
  2. In small bowl, whisk together stir-fry sauce, broth, orange juice concentrate and soy sauce.
  3. Add lo mein noodles and broth mixture to wok; cook and stir 2 to 3 minutes or until noodles are coated with sauce and heated thoroughly. Remove from heat; gently stir in mandarin oranges.


Filipino Adobo Recipe

Filipino Adobo - South East Asia


  • 1.5 lb chicken thigh fillets, boneless and skinless (5 - 6 pieces)
  • 3 garlic cloves, minced
  • 1/3 cup soy sauce, ordinary all purpose or light
  • 1/3 cup + 2 tbsp white vinegar
  • 4 bay leaves (fresh) or 3 dried
  • 2 tbsp oil, separated (vegetable, canola or peanut)
  • 3 garlic cloves, minced
  • 1 small brown onion, diced
  • 1 1/2 cups (375 ml) water
  • 2 tbsp brown sugar
  • 1 tbsp whole black pepper (sub 2 tsp coarse cracked pepper)
  • 2 green onions/scallions , sliced (garnish)


  1. Combine Chicken and Marinade ingredients in a bowl. Marinate for at least 20 minutes, or up to overnight.
  2. Heat 1 tbsp oil in a skillet over high heat. Remove chicken from marinade (reserve marinade) and place in the pan. Sear both sides until browned – about 1 minute on each side. Do not cook the chicken all the way through.
  3. Remove chicken skillet and set aside.
  4. Heat the remaining oil in skillet. Add garlic and onion, cook 1 1/2 minutes.
  5. Add the saved marinade, water, sugar and black pepper. Bring it to a simmer then turn heat down to medium high. Simmer for 5 minutes.
  6. Add the chicken smooth side down. Simmer uncovered for 20 to 25 minutes without sturring, turning chicken at around 15 minutes, until the sauce reduces down to a thick jam-like syrup.
  7. Coat chicken in glaze then serve over rice.


Patak's Butter Chicken Curry

Butter Chicken Curry - South Asia


  • 1 tbsp oil
  • 1 tbsp butter
  • 8 oz chicken, diced
  • 2 tbsp Patak’s® Butter Chicken Spice Paste
  • ⅓ cup water
  • 3 tbsp heavy cream
  • Fresh cilantro, chopped (garnish)


  1. Heat the oil and butter in a medium saucepan on medium-low heat.
  2. Add the chicken and cook, stirring often, for 5 to 7 min, until lightly browned.
  3. Add Patak’s® Butter Chicken Spice Paste and cook for 2 min.
  4. Add the water and heavy cream, and simmer for 15 min, until the chicken is cooked through. If you’d like, add more water to reach your desired consistency.
  5. Garnish with cilantro and serve with hot rice or naan.


Japanese BBQ Sauce Beef Bowl

5 Ingredient Beef Bowl - East Asia


  • 1/3 cup Bachan's Original Japanese Barbecue Sauce
  • 1 lb thinly sliced beef of choice (eg, flank steak)
  • 2 tsp cornstarch
  • 1 onion, sliced
  • Cooked white rice, to serve
  • sesame seeds, optional


  1. Marinate the sliced beef with 2 tbsp Bachan’s Japanese Barbecue Sauce for 15 minutes.
  2. Meanwhile, in a small bowl, whisk the remaining Bachan’s with the cornstarch and 2 tbsp water. Set aside.
  3. Heat up some oil in a pan over medium high heat. When hot, add the sliced onion and cook, stirring, until soft and tender, about 3-4 minutes.
  4. When the onions are soft, add the marinated meat and cook, flipping as needed, until slightly seared.
  5. Add the Bachan’s sauce mix to the pan and bring to a simmer over medium heat, stirring, until the sauce thickens, turns glossy, and coats the meat. Remove from the pan and serve with rice and sesame seeds as desired.


Egg rolls at Market's Kitchen

Egg Rolls - East Asia (Available at Market's Kitchen)


  • 1 pound ground pork
  • 2 cloves garlic, minced
  • 1 tablespoon vegetable oil
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon ground ginger
  • 2 cups shredded cabbage
  • 1 small carrot, shredded
  • 1 package (25 7-inch square) egg roll wrappers
  • 2 tablespoons flour
  • 2 tablespoons water
  • 1 quart peanut or vegetable oil, for frying
  • Asian dipping sauce (Your choice)


  1. Cook the pork and garlic in the vegetable oil until the pork is no longer pink. Stir in the soy sauce, sesame oil, and ground ginger. Set aside to slightly cool.
  2. In a large mixing bowl, combine the pork mixture with the shredded carrots and cabbage. Make a paste out of the flour and water in a small bowl.
  3. Lay out an egg roll wrapper in a diamond shape with a corner pointed towards you. Place 1/4 cup of the pork and vegetable mixture into the center of the wrapper. Brush the corner farthest from you with the flour paste. Fold the corner closest to you up over the mixture. Fold the left and right corners in towards the center, then tightly roll. The flour paste will help seal the egg roll. Repeat until all of the filling is used. (I ended up with 13 egg rolls total.)
  4. In a deep heavy-bottomed skillet, heat the cooking oil to 350 degrees F. Fry the egg rolls in the peanut oil. Allow them to cook undisturbed on one side until golden brown and crispy before flipping to the other side. Remove to a paper towel-lined plate. Serve with your favorite Asian dipping sauce.


Otai watermelon drink

Otai (Fruit drink made with coconut milk) - Pacific Island


  • 1 seedless watermelon, halved and sliced
  • 3 cups water
  • 1 (15.25 ounce) can crushed pineapple
  • 1 (12 fluid ounce) can evaporated milk
  • ½ cup shredded coconut
  • 2 tablespoons white sugar, or to taste
  • ½ lime, juiced


Grate watermelon with a fork from the rind into a large bowl, leaving no large chunks. Stir water, pineapple, evaporated milk, and coconut into the grated watermelon. Add sugar; stir until dissolved. Squeeze lime juice into the watermelon mixture.