Rasa Malaysia (1)
The recipe for these tasty pork wontons is from noodle shop owner Ma Yingjun.
Danny Bowien of Mission Chinese Food restaurant in New York shared his eggplant frying technique for this classic Sichuan dish.
A Chinese New Year treat, these daikon and rice flour cakes are flavored with savory dried sausage and served with a spicy hoisin sauce.
This dish, from Shanghai, is meltingly tender and colored a dark red from braising in soy sauce and sugar.
Peanut butter, sesame paste, and chile-garlic paste combine to make a silky, savory sauce for these noodles—a Chinese-American restaurant staple. Chopped peanuts and a flurry of slivered cucumber and carrot add crunch.
Green beans are shallow-fried, a method which blisters them on the outside and renders them tender on the inside, with a whisper of a chew. Just enough pork for flavor cinches this dish.
Scallion pancakes are as widely popular in China as muffins are in America. The basic recipe is just a guide.
China meets the American South in these tofu, bacon, and scallion fritters from Saveur contributor Mei Chin.
This recipe was given to us by Bee Yin Low, who writes the blog www.rasamalaysia.com.
These bacon-wrapped bites of chicken liver and water chestnuts were ubiquitous on pupu platters in the mid-20th century.
This is one of the most enduringly popular appetizers at the posh Polynesian restaurant chain Trader Vic's.
This recipe is based on one that appears in the Joyce Chen Cook Book (J. B. Lippincott, 1962) by the author of the same name.
This recipe is an adaptation of one in The Key to Chinese Cooking by Irene Kuo.
This recipe is an elegant take on the Chinese classic.
These smoky, creamy-in-the-center eggs are topped with spoonfuls of caviar—a luxurious combination of flavors and textures.
Deep-fried tofu puffs come in many shapes and sizes. In this dish, the puffs are sliced open to ru wei, "let the flavors enter".
This recipe was inspired by a dish that author Grace Young had at the Yee Hen Restaurant on Lantau Island in Hong Kong, where Lee Wan Ching was the chef.
Shaped like ancient gold Chinese coins, dumplings came to symbolize wealth, and families ate them to ensure prosperity.
In his Martin Yan’s Feast: The Best of Yan Can Cook, Yan calls these green onion cakes.