Art of Dessert (1)
Side Dish (8)
Main Course (3)
Soups & Stews (3)
We got this recipe—a sesame and chile-spiked ramen dish—from cookbook authors Tadashi Ono and Harris Salat.
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.
The recipe for this soup is based on one from Taipei's Yong Kang Beef Noodle shop.
Cabbage is rubbed with a handful of ingredients including chile powder and garlic in this popular kimchi.
This traditional Korean stew makes good use of long-aged kimchi.
Versions of congee can be found on breakfast tables all over Asia.
These bacon-wrapped bites of chicken liver and water chestnuts were ubiquitous on pupu platters in the mid-20th century.
This dish is sometimes made more elaborate with the addition of salted fish, sliced shallots, shredded carrot, and deep-fried bean curd.
This recipe is based on one in Ma Thanegi's book An Introduction to Myanmar Cuisine.
This piquant condiment is served alongside the Calcutta-style curries at Trader Vic's.
There are numerous versions of this pungent relish from Myanmar; this one comes from the region of Yangon.
Steamed rice is a staple of Asian cuisines—this is how the Burmese make it.
Mustard greens are considered the most pungent of Asian greens, making them perfect for pickling.
When young and small, Asian greens are mild, tender, and wonderfully delicate enough to eat raw in a salad.
Saimin noodles, made from fine white flour and sold fresh, are the key to this warming soup.
This delicious dessert porridge belongs to a family of sweets enriched with coconut milk that are called pengat in Malaysia and kolak in Indonesia.