The recipe for these tasty pork wontons is from noodle shop owner Ma Yingjun.
Danny Bowien of Mission Chinese Food restaurant in New York shared his eggplant frying technique for this classic Sichuan dish.
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.
These spicy, soy-marinated chicken wings get their elegant "lollipop" shape from a technique called frenching.
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.
This steamed egg custard is studded with gingery pork meatballs and topped with crispfried chanterelles.
Ground macadamia nuts enrich this spicy Singaporean-style shrimp satay.
Chef Jean-Georges Vongerichten created this intensely flavorful contemporary satay.
This satay has a tangy fieriness, imparted by red curry paste and tamarind.
A sweet-and-sour marinade typifies this west Javanese-style satay.
Jean-Georges Vongerichten uses pork shoulder for this umami-packed satay.
This Balinese-style tuna satay is adapted from Janet De Neefe's Fragrant Rice (Periplus Editions, 2006).
This crunchy pickle can stand alone as a snack or an appetizer, or you can add it to Asian dipping sauces, sandwiches, or salads.
Charring the vegetables for this dip gives the dish a smoky flavor.
These bacon-wrapped bites of chicken liver and water chestnuts were ubiquitous on pupu platters in the mid-20th century.
This Southeast Asian combination of sweet, salty, spicy, and tart flavors makes a great cocktail snack.
A refreshing mix of fruits and vegetables in a sweet and salty dressing, this is a popular street snack in Malaysia.
A twist on falafel, this Indonesian dish is made with poached tuna, toasted cumin, and mint.