Regional Cuisines

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.

How to make Indian Cucumber and Tomato Relish and the recipes of Indian Cucumber and Tomato Relish

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Indian Cucumber and Tomato Relish (Kachumber) IntroductionKachumber is a quick and flavorful Indian relish that perfectly complements the robust and spicy flavors of Indian cuisine. With a refreshing mix of tomatoes, cucumber, and onions, this condiment adds a cooling touch to any meal. Preparation Time15 minutes Makes4 to 6 servings as a condiment Ingredients Instructions … Read more

How to make Green and Golden Zucchini Thread Salad and the recipes of Green and Golden Zucchini Thread Salad

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Green and Golden Zucchini Thread Salad (Hobak Namul) IntroductionHobak Namul, or Green and Golden Zucchini Thread Salad, is a vibrant Korean side dish known as banchan. It complements spicy foods with its mild flavor and colorful presentation. Yellow zucchini adds a delightful contrast, but any yellow squash can be substituted. This salad can be prepared … Read more

How to make Chinese Pickles and the recipes of Chinese Pickles

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Chinese Pickles (Liang Ban Huang Gua) IntroductionChinese Pickles, known as Liang Ban Huang Gua, are a refreshing condiment perfect for cleansing your palate after enjoying any meat dish or pairing with Indonesian Fried Rice. This recipe uses maple syrup as a substitute for traditional ginger syrup to sweeten the pickling brine, ensuring a delightful balance … Read more

How to make Cabbage Kimchi and the recipes of Cabbage Kimchi

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Cabbage Kimchi Kimchi, a beloved Korean staple, offers a delightful blend of sour, sweet, and spicy flavors with nutty undertones. This recipe, shared by Yangja Cho Im, showcases her slightly non-traditional approach to making this iconic dish, which remains authentic in taste. Enjoy it chilled as a side dish or as part of Bibimbap. Time: … Read more

How to make Yellow Split Pea Curry and the recipes of Yellow Split Pea Curry

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Yellow Split Pea Curry (Matar Dal) Yellow split peas are a staple protein source in many Indian vegetarian diets, pairing perfectly with rice or bread to form a complete protein. This straightforward curry, though mild in flavor, complements richer meat dishes exceptionally well. Time: 1 hour (10 minutes active)Makes: 4 to 6 servings as part … Read more

How to make Pan-Fried Tofu Simmered in Sweet Miso Sauce and the recipes of Pan-Fried Tofu Simmered in Sweet Miso Sauce

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Pan-Fried Tofu Simmered in Sweet Miso Sauce (Tofu no Misoni) Tofu is the perfect canvas to absorb the layered flavors of an accompanying sweet and salty miso sauce. Be sure to spoon the thickened sauce over freshly steamed rice as you eat. Try the recipe with eggplant (see variation) or feel free to substitute other … Read more

How to make Deep-Fried Tofu Simmered with Tomatoes and the recipes of Deep-Fried Tofu Simmered with Tomatoes

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Deep-Fried Tofu Simmered with Tomatoes At Lan Tran’s family restaurant, Minh’s Restaurant, beef noodle soup (bun bo hue) and grilled catfish (ca nuong) are specialties on the menu. But at home, Lan prefers simpler fare like this super-easy dish concocted by her mother. It’s basic enough to complicate—you can improvise by adding meat or other … Read more

How to make Water Spinach with Shrimp Paste and Chilies and the recipes

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Water Spinach with Shrimp Paste and Chilies (Kangkung Belacan) Water spinach (also called morning glory or hollow spinach) is a long tubular leafy green. Easily found at Asian markets, it is called kangkung (also kangkong) in Malay, rau muong in Vietnamese, and ong choy in Cantonese. This tasty dish recalls the earthy and aromatic flavors … Read more

How to make Chinese Broccoli in Oyster Sauce and the recipes of Chinese Broccoli in Oyster Sauce

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Chinese Broccoli in Oyster Sauce You’ve probably spied or tried Chinese broccoli (gai lan in Cantonese) in a restaurant, traditionally cloaked in oyster sauce, which nicely complements the dark leafy green vegetable’s slightly bittersweet taste. The good news is that it’s super simple to make at home. Chinese broccoli is available at most Asian markets, … Read more