Dill Magazine Issue 4: Crossroads

Dill Magazine Issue 4: Crossroads

Regular price $20.00 Sale

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Please note that you're purchasing an individual issue and not a yearly subscription. We sell each issue as a stand-alone, and currently we do not offer yearly subscription.

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

In the Kitchen with Abraham Conlon
Shayne Chammavanijakul
Macanese Rice Vermicelli Stir-Fry
Ginger Achar

Recipes From the Dill Test Kitchen
Hong Kong-Style Macaroni Soup with Ham
Hong Kong-Style Egg Tarts // Sweet Tart Pastry

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