Recipes

Banana Chiffon Cake (Kue Pisang) from Dina Yuen's "Indonesian Cooking"

Banana Chiffon Cake (Kue Pisang) from Dina Yuen's "Indonesian Cooking"

Banana Chiffon Cake (Kue Pisang) Attending the Nila Chandra Culinary Academy when I was 12 years old was not easy. No one took me seriously, esp...
Quick Pickled Onions from Machiko Tateno's "Japanese Pickled Vegetables"

Quick Pickled Onions from Machiko Tateno's "Japanese Pickled Vegetables"

  Quick Pickled Onions In this easy recipe there is no initial brining. Fresh pearl onions are boiled and put directly into the marinating mixtu...
Gong Bao Chicken with Peanuts from Fuchsia Dunlop's "Food of Sichuan"

Gong Bao Chicken with Peanuts from Fuchsia Dunlop's "Food of Sichuan"

  Gong Bao Chicken with Peanuts (gongbao jiding) 宫保鸡丁 This dish, also known as Kung Pao chicken, is named after a nineteenth-century governor-...
Scallion Pancakes from Andrew, Irene, and Margaret Li's "Double Awesome Chinese Food"

Scallion Pancakes from Andrew, Irene, and Margaret Li's "Double Awesome Chinese Food"

Scallion Pancakes If you’ve ever had these flaky fried discs dotted with slivers of green onions, you know they can be seriously addictive. When y...
A Mushroom Broth with an Asian Touch From Alissa Timoshkina's "Salt & Time"

A Mushroom Broth with an Asian Touch From Alissa Timoshkina's "Salt & Time"

A Mushroom Broth with an Asian Touch Serves 6 For the mushroom broth: 20g dried wild mushrooms 100ml boiling water 1 tablespoon mild vegetab...
Mackerel Teriyaki from Nancy Singleton Hachisu's "Japan: The Cookbook"

Mackerel Teriyaki from Nancy Singleton Hachisu's "Japan: The Cookbook"

Mackerel Teriyaki Preparation Time: 10 minutes Cooking Time: 20 minutes Serves: 6 Ingredients ½ cup (4 fl oz/125 ml) soy sauce  ½ cup (4 f...
Char Siu Chicken From Andrea Nguyen's "Vietnamese Any Day"

Char Siu Chicken From Andrea Nguyen's "Vietnamese Any Day"

  Char Siu Chicken  Savory-sweet and garlicky Chinese barbecued pork, called char siu in Cantonese and xá xíu in Vietnamese, is hard to resist. Si...
Paneer Curry with Prunes from Haya Molcho's "Tel Aviv"

Paneer Curry with Prunes from Haya Molcho's "Tel Aviv"

  Paneer Curry with Prunes For 4 people as a main dish For the curry Canola oil for deep-frying, plus another 4 tablespoons of canola or grape see...
Sesame Hoisin Chicken Wings From Bill Kim's "Korean BBQ"

Sesame Hoisin Chicken Wings From Bill Kim's "Korean BBQ"

Sesame Hoisin Chicken Wings I’m a big sports fan, so great tailgating food is important to me (especially if your team is dogging it with bad play...
Kabab Torsh (Sour Pomegranate and Walnut Kebab) from Naz Deravian's "Bottom of the Pot"

Kabab Torsh (Sour Pomegranate and Walnut Kebab) from Naz Deravian's "Bottom of the Pot"

Kabab Torsh (Sour Pomegranate and Walnut Kabab) Pomegranates and walnuts go hand in hand in northern Iranian cuisine, whether mixed with oliv...
Achari Fish from Priya Krishna's "Indian-(ish)"

Achari Fish from Priya Krishna's "Indian-(ish)"

Achari Fish Achar is a tableside condiment you’ll find in many Indian households—it’s a combo of fruits and/or vegetables pickled in oil and spice...
Tilapia Stuffed with Herbs and Chiles from Georgia Freedman's "Cooking South of the Clouds"

Tilapia Stuffed with Herbs and Chiles from Georgia Freedman's "Cooking South of the Clouds"

At Red Bean Garden Fish Farmstead (page 134), most dishes are cooked over wood on a small cement stove called a huotang that is set on the restaur...