Asian & Pacific Islander

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Pearl Balls

Taiwanese-Style Tomato and Egg Noodles

Taiwanese-Style Tomato and Egg Noodles

By JESSIE YUCHEN
Singapore Noodles

Singapore Noodles

By YI JUN LOH
“A lengthy marination yields the most flavor for the least actual cooking time,” advises Shizuo Tsuji in his definitive book Practical Japanese Cooking.

Salmon Teriyaki Gets Back To Its Roots

By CATHERINE TILLMAN WHALEN
Author Eric Kim’s mother, Jean (left) with her two older sisters in Jeonju, Korea, in the 1960s; Jean’s mother, Gesun Kim, photographed around the same time; Kim’s father, Ki (in striped shirt), outside his family’s Seoul home in the late 1950s.

Ganjang Gejang: A Dish You Only Make for Someone You Love

By ERIC KIM
Ganjang Gejang

Ganjang Gejang (Soy Sauce-Marinated Crabs)

By ERIC KIM
Kira Aluwa - Cardamom, cashew, and condensed milk squares

Kiri Aluwa (Sri Lankan Milk Toffee)

By SAMANTHA FORE
Mint-Cilantry Chutney

Mint-Cilantro Chutney

By ROMY GILL
Ricotta Pancakes in Cardamom Syrup (Malpura)

Our Favorite Indian Dessert Recipes

By SAVEUR EDITORS
Starring four different kinds of kebabs, this versatile cookout menu is worth firing up your grill (or grill pan) for.

6 Indian Cookout Ideas for Dinner Tonight

By SAVEUR EDITORS
Sesame and Chile Ramen (Tantanmen)

22 Asian Noodle Recipes for Slurp-able Deliciousness

By SAVEUR EDITORS
Handmade Ramen Noodles

Handmade Ramen Noodles

By SAVEUR EDITORS
Torikotsu Ramen Soup

How To Make Torikotsu Ramen Soup

By SAVEUR EDITORS
Pad Thai with Pork and Shrimp (Phat Thai Ruam Mit)

Pad Thai With Pork and Shrimp

By ANDY RICKER
Palm Sugar Simple Syrup and Thai Tamarind Water

Thai Tamarind Water

By ANDY RICKER
Toasted Thai Chile Powder

Toasted Thai Chile Powder

By ANDY RICKER

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