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03/07/2013
Chao Shou (Sichuan Pork Wontons)
The recipe for these tasty pork wontons is from noodle shop owner Ma Yingjun.
Issue #154
02/24/2013
Yu Xiang Qie Zi (Sichuanese Fried Eggplant)
Danny Bowien of Mission Chinese Food restaurant in New York shared his eggplant frying technique for this classic Sichuan dish.
Issue #154
02/01/2013
Luo Go Bao (Daikon Cake with Garlic Hoisin Sauce)
A Chinese New Year treat, these daikon and rice flour cakes are flavored with savory dried sausage and served with a spicy hoisin sauce.
Issue #153
04/16/2012
Nahm Prik Noom (Thai Chile Dip)
This fiery, funky northern Thai chile dip is served with raw vegetables and fried pork rinds.
Issue #146
03/23/2012
Chicken Lollipops
These spicy, soy-marinated chicken wings get their elegant "lollipop" shape from a technique called frenching.
Issue #145
10/17/2011
Popiah (Fresh Spring Rolls)
These shrimp- and tofu-filled spring rolls are a popular street snack in Ipoh.
Issue #141
10/13/2011
Har Gao (Shrimp Dumplings)
These delicious dumplings stuffed with minced shrimp, scallions, water chestnuts, and bamboo shoots are easy to make with store-bought gyoza (pot-sticker) wrappers.
Issue #141
07/11/2011
Meiwei Mogu Naiyou Dong Zhrou (Savory Mushroom and Pork Custard)
This steamed egg custard is studded with gingery pork meatballs and topped with crispfried chanterelles.
Issue #140
05/24/2011
Satay Udang (Shrimp Satay)
Ground macadamia nuts enrich this spicy Singaporean-style shrimp satay.
Issue #138
04/14/2011
Beef Satay
Chef Jean-Georges Vongerichten created this intensely flavorful contemporary satay.
Issue #138
04/14/2011
Hoi Malaeng Puu (Southern Thai-Style Mussel Satay)
This satay has a tangy fieriness, imparted by red curry paste and tamarind.
Issue #138
04/14/2011
Satay Kambing (Lamb Satay)
A sweet-and-sour marinade typifies this west Javanese-style satay.
Issue #138
04/14/2011
Lemongrass Pork Satay
Jean-Georges Vongerichten uses pork shoulder for this umami-packed satay.
Issue #138
04/14/2011
Satay Lilit (Balinese Tuna Satay)
This Balinese-style tuna satay is adapted from Janet De Neefe's Fragrant Rice (Periplus Editions, 2006).
Issue #138
04/13/2009
Carrot and Daikon Pickle
This crunchy pickle can stand alone as a snack or an appetizer, or you can add it to Asian dipping sauces, sandwiches, or salads.
Issue #120
10/10/2008
Lao Tomato Dip
Charring the vegetables for this dip gives the dish a smoky flavor.
Issue #115
04/18/2008
Rumaki
These bacon-wrapped bites of chicken liver and water chestnuts were ubiquitous on pupu platters in the mid-20th century.
Issue #111
01/16/2008
Oven-Dried Spicy Pineapple Snacks
This Southeast Asian combination of sweet, salty, spicy, and tart flavors makes a great cocktail snack.
Issue #96
01/16/2008
Pineapple and Jicama Salad (Rojak)
A refreshing mix of fruits and vegetables in a sweet and salty dressing, this is a popular street snack in Malaysia.
Issue #96
01/08/2008
Banda-Style Tuna Falafel
A twist on falafel, this Indonesian dish is made with poached tuna, toasted cumin, and mint.
Issue #94
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