Asian Food, Recipes and Cuisine from Saveur

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No Cook (23) Bake (21) Steam (20) Slow Cook (12) Stew (11) Braise (8) Chill (7) Broil (4) Roast (4) Brine (1) Freeze (1) Topic Recipe (300) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Cuisine:Asian"; var omni_prop8 = "Cuisine:Asian"; var omni_pageName="saveur:"+omni_prop12; 04/15/2013 Beef Rendang This luscious Indonesian dish, from a recipe in James Oseland's book Cradle of Flavor (W.W. Norton, 2006), is traditionally eaten with white rice, but it is also wonderful with crusty Italian bread. Issue #156 04/01/2013 Egg Foo Yung The chefs at Shun Lee West in Manhattan have a great trick for forming egg foo yung: They use a wok ladle to place the egg mixture into the oil so that it sets in the shape of the ladle's bowl. Issue #155 03/15/2013 Gulab Jamun (Cardamom Syrup-Soaked Donuts) The recipe for these South Asian syrup-soaked confections comes from test kitchen assistant Sahar Siddiqi. The base for these is khoya, a rich curd made by reducing milk for several hours. Issue #154 03/07/2013 Chao Shou (Sichuan Pork Wontons) The recipe for these tasty pork wontons is from noodle shop owner Ma Yingjun. Issue #154 03/02/2013 Matcha Green Tea Glaze An intense glaze both in flavor and color, matcha green tea enlivens plain cake or yeasted donuts. Issue #154 02/24/2013 Hong You (Sichuan Red Chile Oil) This ruby red chile- and spice-infused oil is a key ingredient in all kinds of Sichuan dishes. Issue #154 02/24/2013 Yu Xiang Pai Gu Mian (Sichuan Noodle and Pork Shoulder Soup) Chengdu noodle shop owner Ma Yingjun shared his recipe for this dish of stewed pork over noodles. Issue #154 02/24/2013 Lu Rou (Triple-Cooked Spareribs with Chiles) These lavishly spiced ribs are based on a recipe from Chengdu home cook Ivy Hui. Issue #154 02/24/2013 Mapo Tofu (Sichuan Tofu and Ground Beef in Red Chile Sauce) This spicy braise, garnished with mouth-numbing Sichuan peppercorns, is Sichuan's most famous dish. Issue #154 02/24/2013 Tangcu Muli Rouwan (Sweet and Sour Pork and Oyster Meatballs) These succulent Sichuan meatballs are fried until crisp, then coated with a sweet and sour sauce. Issue #154 02/24/2013 Yu Xiang Pai Gu Mian (Sichuan Noodle and Pork Shoulder Soup) Chengdu noodle shop owner Ma Yingjun shared his recipe for this dish of stewed pork over noodles. Issue #154 02/24/2013 Yu Xiang Qie Zi (Sichuanese Fried Eggplant) Danny Bowien of Mission Chinese Food restaurant in New York shared his eggplant frying technique for this classic Sichuan dish. Issue #154 02/24/2013 Ma Yi Shang Shu (“Ants Climbing a Tree”) The name for this Sichuanese dish means "ants climbing a tree" because of the way the ground pork clings to the strands of glass noodles. Issue #154 02/01/2013 Luo Go Bao (Daikon Cake with Garlic Hoisin Sauce) A Chinese New Year treat, these daikon and rice flour cakes are flavored with savory dried sausage and served with a spicy hoisin sauce. Issue #153 01/21/2013 Tantanmen (Sesame and Chile Ramen) We got this recipe—a sesame and chile-spiked ramen dish—from cookbook authors Tadashi Ono and Harris Salat. Issue #153 12/17/2012 Yuanyang (Hong Kong-style Coffee with Sweetened Tea) Soothing milk tea blends beautifully with the assertive flavors of coffee in this popular Hong Kong drink. Issue #153 12/17/2012 Kopi Jahe (Indonesian Coffee with Ginger) This rustic Indonesian coffee gets a spicy jolt from smashed ginger. Issue #153 10/22/2012 Chap Chae (Korean Noodles with Beef and Vegetables) This combination of sweet potato noodles and soy sauce, crunchy vegetables, and tender, juicy beef is a popular party dish. Issue #150 09/12/2012 Green Curry Chicken You can buy the green curry paste to make this Thai classic at any Asian market, but it's so easy to make, and the results are so fragrant and flavorful, that it's more than worth making from scratch. Issue #150 09/12/2012 Carrot-Ginger Dressing This vibrantly orange dressing—from our friend Chef Tadashi Ono—was made famous by Japanese-American steak houses. It gets its incomparably clean flavor from puréed carrot and fresh ginger. Serve it simply tossed with crisp iceberg lettuce. Issue #150 « Previous 1 2 3 4 5 . . .15 Next »