Cocktail Party (2)
These shrimp- and tofu-filled spring rolls are a popular street snack in Ipoh.
These delicious dumplings stuffed with minced shrimp, scallions, water chestnuts, and bamboo shoots are easy to make with store-bought gyoza (pot-sticker) wrappers.
Charring the vegetables for this dip gives the dish a smoky flavor.
A twist on falafel, this Indonesian dish is made with poached tuna, toasted cumin, and mint.
This version of pa jun, a popular Korean dish, is served at Dok Suni's and Do Hwa in Manhattan.
This dish was served at Ports, the infamous LA hangout.
The recipe is from Ktown's popular B.C.D Tofu House.
An Indonesian favorite, this saté is served with two very distinct and delicious dipping sauces.
After testing many versions of this dish, we came back to this one, from one of our favorite books, Pacific and Southeast Asian Cooking.
Lemongrass is one of the easiest ways to add a sweet, refreshing flavor to shrimp.
Chef Jose Garces, of Philadelphia's Amada Restaurant, fashions a modern mix of Oriental flavors, with which succulent duck, roasted to perfection, is served in an updated traditional style within steamed bao topped with zesty togarashi mayonnaise and pickled carrots.
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