How to make Japanese-Style Hamburgers and the recipes of Japanese-Style Hamburgers

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

How to make Grilled Beef Kebabs, Filipino Style and the recipes of Grilled Beef Kebabs, Filipino Style

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

How to make Beef, Tomato, and Pepper Stir-Fry and the recipes of Beef, Tomato, and Pepper Stir-Fry

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: Celebrating Meat, Poultry, and Seafood in Asian Cuisine

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

How to make Spicy Korean Oyster Salad and the recipes of Spicy Korean Oyster Salad

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

How to make Soybean Sprout Salad and the recipes of Soybean Sprout Salad

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

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

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

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

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