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.
We got this recipe—a sesame and chile-spiked ramen dish—from cookbook authors Tadashi Ono and Harris Salat.
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.
This classic sweet and savory Vietnamese fish dish is excellent paired with white rice and stir-fried Asian greens.
This dish is traditionally prepared with dried and rehydrated bamboo shoots, but we found that canned ones are a worthy stand-in.
This dish showcases the complex and vibrant flavors of Indonesia.