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.
Chengdu noodle shop owner Ma Yingjun shared his recipe for this dish of stewed pork over noodles.
We got this recipe—a sesame and chile-spiked ramen dish—from cookbook authors Tadashi Ono and Harris Salat.
The recipe for this soup is based on one from Taipei's Yong Kang Beef Noodle shop.
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.
Black cardamom gives this classic Southeast Asian dish a floral back note.
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.
Considered a meal in a bowl, tatsoi adds a refreshing spark to this flavorful soup.
Saimin noodles, made from fine white flour and sold fresh, are the key to this warming soup.
Center you next dinner party around an aromatic, steaming bowl of pho, the traditional Vietnamese beef noodle soup. Start the meal with crispy crab spring rolls, crunchy lettuce wraps, and a fresh lotus stem salad, and end with traditional sweet banana-coconut packets.
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