Rasa Malaysia (3)
Martha Stewart (1)
My Recipes (1)
Main Course (10)
Side Dish (5)
Soups & Stews (2)
A Chinese New Year treat, these daikon and rice flour cakes are flavored with savory dried sausage and served with a spicy hoisin sauce.
This fiery, funky northern Thai chile dip is served with raw vegetables and fried pork rinds.
Home cook Eatty Du makes these Shanghainese shrimp bathed in a sweet and tangy sauce.
These shrimp- and tofu-filled spring rolls are a popular street snack in Ipoh.
Shrimp, Chinese sausage, chiles, and chives bring intense flavor to these wok-fried noodles, a popular Malay street food.
Very large, firm daikon radishes are the best for making this classic kimchi.
Crisp cucumbers are stuffed with carrots, chives, Asian pear, pine nuts, and seasoning in this kimchi.
In Vietnam, these crÍpes are usually served with a dipping sauce made with fish sauce and lime juice, and a garnish of fresh herbs.
Bagoong, a pungent, earth-colored fermented shrimp paste, lends this traditional Philippine dish a pleasing depth of flavor.
This luscious dish gets its richness from unshelled, head-on shrimp, its silky texture from coconut milk, and its pleasant kick from Thai chiles.
This version of pa jun, a popular Korean dish, is served at Dok Suni's and Do Hwa in Manhattan.
The pairing of delicate shrimp with hearty lamb, steeped in an aromatic marinade, makes for a truly savory satay.
Going out for Chinese dim sum is one of our favorite brunch excursions — the clatter of the carts, the endless plates of dumplings and steamed buns — but sometimes a leisurely morning in your own kitchen is what beckons most. Have the best of both worlds with this brunch menu of shrimp dumplings, pork bao, fresh spring rolls, and more.
Does Not Apply
This menu was inspired by contributor Andrea Sun's childhood in Las Vegas, where the dinner table was always full of platters from her mother's native Shanghai.
Does Not Apply