132 pages / 8.375"x10.875"
Offset-printed, perfect bound
Our fourth issue, Crossroads, focuses on some unique and fascinating culinary traditions in Asia that have been born out the meeting of two or more cultures—from Indo Dutch cuisine to Macanese cuisine to Nonya (Peranakan) cuisine to the Hainanese-Western-Thai cuisine of Bangkok and more.
Indo Dutch Cuisine: The Fusion Cuisine You've Never Heard Of
Pat Tanumihardja
Indo Dutch Casserole
Stewed Meatballs
Dry Cooked Spicy Beef
Seasoned Chicken in Coconut Milk
The Most Progressive Village in Northern Thailand
Austin Bush
Pumpkin Soup ("Lightning Soup")
Eggs Fried with Ginger
Ground Pork Belly Stir-Fried with Flowering Onion Stalks
Jjajangmyeon: The Chinese Noodles Through Korean Eyes
Dennis Lee
Jjajangmyeon
In the Kitchen with Abraham Conlon
Shayne Chammavanijakul
Macanese Rice Vermicelli Stir-Fry
Ginger Achar
Recipes From the Dill Test Kitchen
Minchi
Hong Kong-Style Macaroni Soup with Ham
Hong Kong-Style Egg Tarts // Sweet Tart Pastry
Spamsilog
The Cook Shops of Bangkok
Meng Lee's Spicy Beef Salad
Beef Tongue Stew, Cook Shop-Style
Stir-Fried Sirloin in Oyster Sauce Gravy
Chicken Wings in Tomato-Rice Wine Sauce
Chicken Curry with Cucumber Relish
Nonya Cuisine
Nonya Dried Shrimp Relish
Dried Tiger Lily Buds in Coconut Cream
Sambair Belachan
