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; 04/13/2011 Hoi Malaeng Puu (Southern Thai-Style Mussel Satay) This satay has a tangy fieriness, imparted by red curry paste and tamarind. Issue #138 04/13/2011 Sambal Kecap (Sweet Soy Dipping Sauce) This sweet, thick, soy sauce is spiked with chiles and shallots. Issue #138 04/13/2011 Satay Ayam (Chicken Satay) These Malaysian chicken kebabs are marinated in a spice market's worth of seasonings, from ginger to fennel to coriander. Issue #138 04/13/2011 Satay Kambing (Lamb Satay) A sweet-and-sour marinade typifies this west Javanese-style satay. Issue #138 04/13/2011 Lemongrass Pork Satay Jean-Georges Vongerichten uses pork shoulder for this umami-packed satay. Issue #138 04/13/2011 Satay Lilit (Balinese Tuna Satay) This Balinese-style tuna satay is adapted from Janet De Neefe's Fragrant Rice (Periplus Editions, 2006). Issue #138 06/22/2012 Ice Cream Loti (Singapore Ice Cream Sandwich) This ice cream sandwich, sold as a street snack in Singapore, comes in an array of colors and flavors. Issue #137 03/21/2011 SPAM and Cheese Sandwich This flavorful sandwich is made with SPAM, shredded cheddar and Jack cheeses, and kimchi. Issue #137 12/21/2010 XO Sauce With the addition of lemongrass, Los Angeles chef Sang Yoon brings a floral Southeast Asian note to boost the deep umami flavor of this luxurious Chinese sauce. Stir XO sauce into stir-fries or add it to a wok with fried crabs or shrimp. Issue #135 01/04/2013 Hong Shao Niu Rou Mian (Taiwanese Beef Noodle Soup) The recipe for this soup is based on one from Taipei's Yong Kang Beef Noodle shop. Issue #134 10/07/2010 Gulai Sayur (Indonesian-Style Collard Greens Curry) The key step in making this Indonesian dish is to create a base of flavors by gently sweating the paste of chiles, turmeric, ginger, and garlic before stewing the collard greens in coconut milk. Issue #133 08/21/2012 Japanese-Style Linguine with Clams We based this recipe on one in Izakaya (Kodansha, 2008) by Mark Robinson. Issue #132 02/15/2011 Steamed Fish with Ginger and Scallions (Ging Zheng Yu) You can use a bamboo steamer instead of a wok or skillet to steam the fish for this simple Taiwanese favorite. Issue #128 04/21/2010 Stewed Pork Over Rice (Lu Rou Fan) This pork dish, which is meant to be served over rice, takes its distinctively briny flavor from a combination of dried shrimp, dried scallops, and dried mushrooms, all of which should be soaked separately in hot water for at least an hour to soften them. Continue... Issue #128 04/08/2010 Pork and Chive Dumplings (Shui Jiao) To keep the wrappers from tearing while making these dumplings, we suggest finely chopping the scallions and grating the ginger. Continue... Issue #128 04/06/2010 Sour Fried Pork Cutlets (Hong Zao Zha Zhu Pai) These pan-fried pork cutlets take their pleasantly sour flavor from hong zao, a reddish fermented rice paste. Continue... Issue #128 03/24/2010 Pakistani Lamb Biryani This recipe comes from SAVEUR kitchen assistant Ambreen Hasan, a native of Karachi, Pakistan. Continue... Issue #128 03/16/2010 Kabocha Squash with Ginger (Chao Nan Gua) This fragrant side dish, a Taiwanese favorite, can be made with several different kinds of squash; we’ve found that kabocha and butternut work best. Continue... Issue #128 03/08/2010 Garlic Chives with Pork (Cang Ying Tou) For this quick, boldly flavored dish, known as "fly's head", look for garlic chives whose buds are still intact. Issue #128 03/08/2010 Sesame Oil Chicken (Ma You Ji) Mild and faintly sweet, Chinese rice wine is the standard cooking liquid and sauce for this staple Taiwanese dish. Issue #128 « Previous 1 2 3 4 5 . . .16 Next »