Regional Cuisines: Explore the diverse culinary traditions of different Asian regions such as Chinese, Japanese, Korean, Thai, Indian, Vietnamese, Malaysian, and more. Each category can delve into the unique ingredients, cooking techniques, and popular dishes from that region.
Crispy Fried Meatballs (Bakso Goreng) Bakso goreng is a delightful Indonesian-Chinese dish, adapted by Chinese immigrants in Indonesia. This recipe, passed down from Linawati Hioe, a Jakarta-born Hakka, combines pork and shrimp into crispy, savory meatballs loved by generations. Time: 1¼ hoursMakes: 40 to 45 meatballs (8 to 10 servings as part of a multicourse … Read more
Chinese Barbecued Pork (Char Siu) The term “char siu” translates to “fork roasted” or “fork burnt,” reflecting its traditional cooking method of skewering pork strips and roasting them over fire or in an oven. This beloved dish is known for its tender, juicy texture and is a staple in Chinese cuisine, commonly found in Asian … Read more
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
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
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
Spicy Korean Oyster Salad (Kul Kimchi) IntroductionKul Kimchi is a vibrant kimchi dish with fresh oysters, fiery red pepper flakes, and crisp romaine lettuce. This recipe, inspired by Jean Lee, combines sweet, spicy, and briny flavors to create a palate-stimulating dish. Best served alongside freshly steamed short-grain rice and paired with main dishes like Korean … Read more
Soybean Sprout Salad (Kong Namul Sangchae) IntroductionKong Namul Sangchae is a crisp and refreshing Korean side dish, known as banchan or panchan, that requires minimal cooking. The key to this dish is preparing the soybean sprouts by snapping off their tails, which enhances both appearance and texture. Serve alongside freshly steamed short-grain rice or as … Read more