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Aged Chinese Marinade (Lao Shui) with Pork This recipe was handed down to Ivy Chan from her father, Kwok Sing Chan. Ivy grew up in Hong Kong and is now a Seattle-based chocolatier, drawing from her Asian background to create unique confections. When Ivy was growing up, there was always aged marinade (lao shui, which … Read more
Stir-Fried Beef with Mustard Greens For this recipe, Yi Thao buys chuck steak with bits of muscle and chops it up into a coarse mince with a cleaver. I find it easier to use slivered flank steak instead. Health-conscious Yi doesn’t use any oil to cook the beef, as the meat releases juices that prevent … Read more
Steamed Meatballs with Tangerine Peel (Niu Rou Yuan) Denver-based nutritionist Mary Lee Chin and her mother Bow Yee Lee Chin have always made their own dried tangerine peel, a common ingredient in Chinese dishes. Just save the skins after peeling a tangerine (or orange, mandarin, or tangelo), place them in a covered basket to dry … Read more
Spicy Lamb Casserole (Gosht Ka Saalan) This vibrant Indian casserole from Hyderabad was handed down to Aaliyah Gupta from her mother Niloufer, a lawyer and culinary school graduate. So much more than the sum of its parts, it is Aaliyah’s go-to dish when expecting company. Grind whole spices yourself in a coffee grinder or buy … Read more
Korean Barbecued Beef Short Ribs (Kalbi) All Korean grandmothers have their own little secrets for making and tenderizing kalbi. Soda, sugar, and Asian pears are all common tenderizing agents. Grandma Sang Jung Choi (see page 252) massages kiwis into Korean-style short ribs—beef ribs cut about ¼ inch thick across the bone (instead of between bones) … Read more
Japanese-Style Hamburgers (Wafu Hamburgers) A popular meal eaten at home, these hamburgers sans buns are similar to Salisbury steaks. In this recipe from Yuki Morishima, seasoned beef patties are cooked, doused in sauce, and then served with broccoli and carrots. For a healthy twist, Yuki, a Tokyo native who has lived in the United States … Read more
Grilled Beef Kebabs, Filipino Style (Inasal) Inasal is an Ilonggo (a dialect spoken in the Philippines’ Visayas region) word meaning “to grill.” Traditional inasal uses chicken, pork, or fish, rather than beef. However, Tisa Escobar favors beef because her mom, Victoria, always grilled beef kebabs in their California home. Top sirloin or top blade steak … Read more
Gingered Oxtail Stew Oxtail may be made up of mostly bone and cartilage, but it is one tasty cut. The bones and marrow also produce a very rich, flavorful, thick stock, thanks to the collagen released during cooking. Oxtail turns tender only after a long simmer on the stove, so if you don’t really want … Read more
Beef, Tomato, and Pepper Stir-Fry Don’t let the various steps in this popular Cantonese dish fool you; it’s fairly easy to make and the results are delicious. As with all stir-fries, the dish is very versatile. Instead of tomatoes, bell pepper, and Chinese salted black beans, try using broccoli, green beans, or bok choy with … Read more
The Centerpiece A meat, poultry, or seafood dish always takes pride of place at the center of the Asian table. Pork Asians, especially the Chinese, have been dedicated hog lovers throughout history. Pork is popular because pigs are easy to raise and mature quickly. Pork fat, more commonly known as lard, adds unsurpassed flavor to … Read more