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Appetizers
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Easy
Winter
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Saveur (4)
Appetite for China (1)
Rasa Malaysia (1)
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Pork (4)
Vegetables (3)
Bread (1)
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Bake (2)
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04/17/2008
Rumaki
These bacon-wrapped bites of chicken liver and water chestnuts were ubiquitous on pupu platters in the mid-20th century.
Issue #111
04/01/2007
Siu Mai (Open-Face Pork and Shrimp Dumplings)
This recipe is an adaptation of one in The Key to Chinese Cooking by Irene Kuo.
Issue #101
01/17/2008
Zhangguying-Style Braised Fried Tofu
Deep-fried tofu puffs come in many shapes and sizes. In this dish, the puffs are sliced open to ru wei, "let the flavors enter".
Issue #95
01/21/2009
Boiled Dumplings
Shaped like ancient gold Chinese coins, dumplings came to symbolize wealth, and families ate them to ensure prosperity.
Issue #56
09/23/2009
Scallion Pancakes
Great as they may be at your favorite Chinese restaurant, scallion pancakes will likely taste even better made in your own kitchen. Continue...
Does Not Apply
Source: Appetite for China
08/25/2009
Barbecued Pork Buns (Char Siu Bao)
Barbecued pork buns (char siu bao) are among the most popular dim sum, and no wonder: the combination of savory barbecued pork and sweet pillowy dough gives this snack an addictive flavor like no other. Continue...
Does Not Apply
Source: Rasa Malaysia