The chefs at Shun Lee West in Manhattan have a great trick for forming egg foo yung: They use a wok ladle to place the egg mixture into the oil so that it sets in the shape of the ladle's bowl.
This steamed egg custard is studded with gingery pork meatballs and topped with crispfried chanterelles.
The chicken in this stir-fry is coated in a mixture of egg white and cornstarch before cooking—a technique called velveting (see "Smooth Move,")—to preserve its succulence.
This staple Korean rice dish can be made with meat or seafood and served hot, but we love this fresh-tasting cold, vegetarian version.
Although these fluffy sweet-savory breakfast rolls are traditionally prepared with pork lard, most Philippine cooks nowadays use butter instead.
In this dessert, sweet coconut custard is baked inside a hollowed-out kabocha squash.
Snack on this rich, dense jam any time of the day.
Melted butter is brushed between each layer of this delicious spice cake creating a very moist result.
This salad—refreshingly delicious, with just the right amount of crunch—is commonly served at Minangkabau wedding ceremonies in Indonesia.
Almost always eaten sweetened, the azuki bean makes an unique but tasty ice cream flavor.
To celebrate Chinese Lunar New Year, gather friends in your kitchen and teach them how to wrap dumplings for a grand dumpling feast.
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