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) Roast (5) Broil (4) Brine (1) Freeze (1) Topic Recipe (310) 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; 10/20/2011 Nasi Lemak (Coconut Rice) This rich Malay coconut rice is a breakfast favorite in Malaysia. Issue #141 10/17/2011 Popiah (Fresh Spring Rolls) These shrimp- and tofu-filled spring rolls are a popular street snack in Ipoh. Issue #141 10/13/2011 Har Gao (Shrimp Dumplings) These delicious dumplings stuffed with minced shrimp, scallions, water chestnuts, and bamboo shoots are easy to make with store-bought gyoza (pot-sticker) wrappers. Issue #141 09/19/2011 Aloo Gobi (Curried Cauliflower and Potatoes) Brought to Ipoh by immigrants from India, this curried cauliflower and potato dish derives its great depth of flavor from a base of caramelized onions and an abundance of spices. Issue #141 09/19/2011 Tauge Goreng (Stir-Fried Bean Sprouts With Chinese Chives) Bean sprouts, often used raw as garnish, take center stage in this quick, flavor-packed stir-fry. The addition of just a few ingredients over high heat brings out their sweet succulence. Issue #141 09/19/2011 Char Kuey Teow (Stir-Fried Rice Noodles) Shrimp, Chinese sausage, chiles, and chives bring intense flavor to these wok-fried noodles, a popular Malay street food. Issue #141 09/19/2011 Rendang Ayam (Spiced Chicken Rendang) This flavorful Malaysian-style chicken curry is a braise in reverse: The chicken is cooked in coconut milk flavored with spices and begins to brown when most of the liquid cooks away, creating a beautifully caramelized exterior. Issue #141 09/07/2011 Jiyou Jun Bao Ji (Clay-Pot Chicken with Chanterelles) Though this sumptuous stew is traditionally braised in a clay pot, we found a Dutch oven works very well. Issue #140 08/24/2011 Zhurou Chao Mogu (Pork and Mushroom Stir-Fry) This recipe combines tender pork with crisp peppers and succulent shiitake mushrooms in a satisfying stir-fry. Issue #140 08/18/2011 Mu'er Maodou Shala (Wood Ear Mushroom Salad with Edamame) This tangy salad brightens mild, delicately crunchy wood ear mushrooms with chiles and lime. Issue #140 07/11/2011 Meiwei Mogu Naiyou Dong Zhrou (Savory Mushroom and Pork Custard) This steamed egg custard is studded with gingery pork meatballs and topped with crispfried chanterelles. Issue #140 07/11/2011 Xiang Gu You (Mushroom-Infused Oil) This earthy mushroom-infused oil is delicious drizzled over soups, noodle dishes, eggs, salads, and more. Issue #140 07/11/2011 Xiachao Niugan Jun (Stir-Fried Mushrooms with Bacon, Green Chiles, and Scallions) Duan Jan Pin, a cook in northwest Yunnan, makes this stir-fry with song rong mushrooms, but firm cremini are a fine substitute. Issue #140 07/11/2011 Jiyou Jun Chao Ji (Chicken Stir-Fry with Chanterelles) The chicken in this stir-fry is coated in a mixture of egg white and cornstarch before cooking—a technique called velveting (see "Smooth Move,")—to preserve its succulence. Issue #140 07/11/2011 Liang Ban (Mushroom Salad with Chiles) Mushrooms, boiled until firm and succulent, are tossed with a dressing of chiles and sesame oil for this spicy salad. Issue #140 05/20/2011 Bibimbap This staple Korean rice dish can be made with meat or seafood and served hot, but we love this fresh-tasting cold, vegetarian version. Issue #139 05/24/2011 Satay Udang (Shrimp Satay) Ground macadamia nuts enrich this spicy Singaporean-style shrimp satay. Issue #138 04/13/2011 Beef Satay Chef Jean-Georges Vongerichten created this intensely flavorful contemporary satay. Issue #138 04/13/2011 Saus Kacang Tanah (Javanese Peanut Sauce) This creamy peanut sauce is perfect served with all satay. Issue #138 04/13/2011 Acar Timun (Javanese Cucumber and Carrot Pickle) This relish is an easy-to-make version of Indonesian pickle. Issue #138 « Previous 1 2 3 4 5 . . .16 Next »