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Narrow Results You've Selected: Spring Easy Asian Recipe Remove all Source Saveur (25) Andrea Meyers (1) Bitchincamero (1) Cooking with the Single Guy (1) Eating Well Living Thin (1) Show all... Food is Luv (1) I Shot the Chef (1) Jun Blog (1) Kitchen Unplugged (1) Rambling Spoon (1) Savory Sweet Life (1) The Kitchn (1) Wives with Knives (1) Main Ingredient Vegetables (17) Rice (6) Chicken (5) Nuts (4) Fruit (3) Show all... Pork (3) Fish (2) Pasta (2) Beans (1) Cheese (1) Eggs (1) Gin (1) Lamb (1) Non-Alcoholic (1) Potato (1) Rum (1) Shellfish (1) Shrimp (1) Course Side Dish (14) Main Course (9) Salad (8) Appetizers (3) Beverages (3) Show all... Condiments and Sauces (1) Dessert (1) Occasion Backyard BBQ (4) Cocktail Party (3) Christmas (1) Technique Marinate (6) Grill/Barbecue (5) No Cook (5) Steam (4) Saute (3) Show all... Stir-Fry (3) Bake (2) Fry (2) Braise (1) Freeze (1) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Topic:Recipe"; var omni_prop8 = "Season:Spring,Difficulty:Easy,Cuisine:Asian,Topic:Recipe"; var omni_pageName="saveur:"+omni_prop12; 11/29/2011 Noodles with Fried Scallions (Cong You Ban Mian) Crunchy, flash-fried scallions top this simple Taiwanese dish, an excellent version of which is served at Liang's Kitchen in San Gabriel, California. Issue #127 10/13/2009 Cabbage Kimchi Cabbage is rubbed with a handful of ingredients including chile powder and garlic in this popular kimchi. Issue #124 10/13/2009 Kimchi Stew This traditional Korean stew makes good use of long-aged kimchi. Issue #124 07/18/2008 Smashed Cucumbers with Ginger This easily made pickle is a great side dish for both Asian and Western courses. Issue #113 05/31/2011 Japanese-Style Fried Brown Rice This dish is based on one that appears in the Japanese-language cookbook Saisai Gohan by Yumiko Kanou. Issue #111 04/10/2008 Coconut Brown Rice Smashed ginger and a rich, coconut milk–based cooking liquid gives this brown jasmine rice a rich, velvety texture. Issue #111 04/02/2007 Nyonya Udang Masak Nanas (Shrimp and Pineapple Curry) This dish is based on one prepared by Louis Chan. Issue #101 04/02/2007 Ketumbar Chicken (Braised Chicken with Coriander) The secret to this dish is to toast and grind whole coriander seeds. Issue #101 04/17/2007 Pork Curry with Green Mango This recipe offers a delicious combination of tart green mango and warm spices. Issue #66 04/17/2007 Burmese Steamed Rice Steamed rice is a staple of Asian cuisines—this is how the Burmese make it. Issue #66 04/17/2007 Ginger Salad This salad is tangy and fresh, with just the right amount of heat. Issue #66 04/11/2007 Yellow Fish Curry This curry is full of flavor and color, enhancing the fish with a sweet warmth. Issue #58 04/11/2007 Fried Potatoes with Chile Paste This recipe uses a simple chile paste to add a flavorful twist to ordinary potatoes. Issue #58 04/11/2007 Avocado Shake This creamy, sweet shake–made without ice cream–is a popular Indonesian snack. Issue #58 04/11/2007 Indonesian Steamed White Rice From Padang, Indonesia, comes a recipe for making perfect steamed rice. Issue #58 03/07/2007 Shrimp and Lamb Satays The pairing of delicate shrimp with hearty lamb, steeped in an aromatic marinade, makes for a truly savory satay. Issue #8 01/26/2007 Pappardelle Over Wilted Asian Greens Tangy, spicy, or delicate—the greens you choose will determine the flavor of this dish. Issue #5 01/26/2007 Steamed Choy Sum with Sweet Shallot Vinaigrette Choy sum’s slightly bitter taste stands up well to assertive flavors such as wine vinegar and shallots. Issue #5 01/26/2007 Chinese Cabbage Salad with Scallions and Roasted Peanuts Chinese cabbage lends a mild flavor and lovely crunch to this delicious salad. Issue #5 01/23/2007 Azuki Bean Ice Cream Almost always eaten sweetened, the azuki bean makes an unique but tasty ice cream flavor. Issue #3 « Previous 1 2 Next »