For these beef lettuce wraps, steak is marinated in a soy-ginger sauce, grilled, and then thinly sliced. The beef is wrapped with lettuce and popped in your mouth.
Chicken Samosas with Cilantro-Yogurt Dip
Apr 16, 2007 by
Deep frying these spring roll wrappers filled with chicken and Asian spices results in a light, flaky crust. Cool them off in the cilantro and yogurt dip.
Dong’an Chicken
Mar 04, 2007 by
A delicate concoction of chicken flavored with red chiles, sichuan peppers, and clear rice vinegar, this dish is said to originate in the Dong’an county.
Green Tea Broth with Udon Noodles
Feb 07, 2007 by
Sup rather than sip your green tea with these slippery, slurpery udon noodles that are simmered to tenderness and garnished as you please.
- Quick Glance
- 15 M
- 1 H
- 1
Black Pepper Shrimp with “Sun-Dried” Pineapple
Jan 01, 2007 by
Sweet and salty, this black bean and pepper shrimp stir fry is a hit on the flavor parade. Dry the pineapple in the oven to intensify the sweetness.
Pacific Oysters with Asian Vinaigrette
Nov 01, 2006 by
Utterly fresh, these oysters–drizzled with a sauce filled with ginger, soy sauce, and lemon juice–are best when just shucked. Do try for Pacific oysters.
Chocolate Sesame Balls
Jul 30, 2006 by
In this recipe, glutinous rice flour makes a snug casing for dark chocolate molded into a ball shape. The balls are coated in sesame seeds and then deep-fried.
Pacific Rim in the Center of the Plate
Jul 06, 2006 by
Gary Allen, our food history editor, answers a reader’s question about the origins of Pacific Rim cuisine and related culinary trends.
Tofu and Summer Vegetables in Coconut Milk
Apr 19, 2006 by
A Malaysian recipe, deep-fried tofu and fresh summer vegetables simmer in richly flavored coconut milk. For vegetarians, just omit the shrimp paste.
Tuna Tartare with Cucumber Salad and Avocado
Jan 19, 2006 by
As fresh tasting as it is colorful, this Japanese inspired tuna tartare appetizer is best with cucumber, red onions, and chiles from the farmer’s market.
Sesame-Peanut Noodles
Oct 20, 2005 by
Sesame-peanut noodles, those slurpy, peanut butter-y wonders are the true test of Chinese restaurants. But you can make akiller version at home.
Pan-Seared Mahi Mahi with Eggplant Misoyaki
May 06, 2005 by
Mild mahi mahi fish is pan seared in this recipe and served with grilled Japanese egg that have been brushed with a miso-mirin-sake glaze. Simple. Exotic.
Turkey Saté with Spicy Peanut Sauce
May 05, 2005 by
Indonesian saté, marinated meat on skewers with peanut sauce is popular all over the world. Instead of chicken or pork, this recipe uses turkey.
- Quick Glance
- 35 M
- 1 H
- 0
Blackened Ahi with Soy-Mustard Sauce
Apr 18, 2005 by
An intimate appetizer, this seared tuna is coated with blackening spices, and dressed with an Asian influenced soy-mustard sauce and beurre blanc.
- Quick Glance
- 4
Lemongrass-Cilantro-Crusted Ehu, Black Rice, and Mango
Apr 06, 2005 by
Ehu fish fillets are crusted with lemongrass, cilantro, pepper, and scallions, seared, then served alongside black rice and mango. Tropically delicious.
- Quick Glance
- 1
Basil-Steamed Shrimp over Soba Noodles
Feb 07, 2005 by
Shrimp, peppers, and mushrooms are steamed in a fragrant mix of orange zest, scallions, basil, and ginger then served over Japanese noodles. Healthy.
Grilled Coconut Wings
Nov 05, 2004 by
For authentic Thai flavor these wings are marinated overnight in galangal (similar to ginger) and chiles and accompanied by a peanut dipping sauce.
Chicken with Sichuan Peppercorns
Nov 03, 2004 by
Chicken, ginger, and chiles are stir-fried in a wok and splashed with rice wine, soy sauce, vinegar, and stock to make a lovely, rich sauce.
Mama’s Noodles with Mushrooms and Ham
Oct 18, 2004 by
A Cantonese noodle dish with stir-fried shiitake mushrooms and noodles coated in soy sauce and sesame oil. Ham or prosciutto is sprinkled on at the end.