Shrimp, or langoustines, beets, and pearl onions are paired with a green curry sauce rife with ginger, chiles, and scallions. An exotic, elegant recipe.
Burmese Beef Curry with Vermicelli Rice Noodles
May 05, 2004 by
This simple beef curry recipe, by way of Burma, is flavored with ginger, coconut milk, chiles, turmeric, cilantro, and basil. An elegant curry.
Walter Kei’s Sweet and Sour Spareribs
May 05, 2004 by
For this Chinese recipe, tender baby back pork ribs are marinated in a spiky rice wine-soy sauce brew, seared, then braised slow and long until tender.
Good Fortune Sweet and Sour Spareribs
May 05, 2004 by
Because pork is symbolic of prosperity, this recipe for sweet-sour ribs is a favorite dish on Chinese New Year. Complex in flavor, but easy to make.
Mahogany Wings
Apr 18, 2004 by
Hold the mouth-searing heat, but keep the flavor with these marinated chicken wings. Plum, hoisin, and soy sauce provide sweet and spicy Asian flavors.
Oriental Noodle Salad
Apr 18, 2004 by
Noodles and vegetables never had it so good, coated in a lemon, lime, and ginger dressing. Make this salad with chicken or shrimp for a complete meal.
Savory Bangkok Waffles with Dipping Sauce
Aug 10, 2003 by
These lacy Asian waffles are more like pancakes made with tiny shrimp, coconut milk, lime juice, and cilantro. The sauce adds a touch of saltiness and heat.
Dry-Fried Green Beans
May 09, 2003 by
Dry-fried green beans are one of Sichuan’s most famous recipes. The beans are fried until slightly wrinkled. Ground pork and rice wine round out the flavor.
Grilled Miso-Citrus Scallop Lollipops
Apr 16, 2003 by
Scallops are first marinated in a mixture of sake, ponzu, miso, and ginger, then wrapped with grilled portobello mushrooms, stuck on a skewer, and grilled.
Kung Pao Chicken With Peanuts
Mar 04, 2003 by
The origins of Chinese Kung Pao Chicken are murky, but this recipe for chicken, peanuts, and red chiles bathed in a rich kung pao sauce is a winner.
Ahi Tuna Cube with Toasted Black and White Sesame Seeds
Jun 28, 2002 by
This Asian-inspired hors d-oeuvre is nothing more than small cubes of fresh raw tuna that are rolled in gently toasted white and black sesame seeds. Perfection.
Sesame Prawns with Sour Green Mango Salad
May 25, 2001 by
Sesame-crusted shrimp are deep-fried and served alongside a citrusy tart mango salad for a refreshing Asian-inspired appetizer.
Pot Stickers
Apr 18, 2001 by
These Chinese dumplings filled with pork, ginger, scallions, dried fruit, and chile paste are a great starter. They’re a fun dish to make with a crowd, too.
Peppercorn-Cilantro Root Flavor Paste
Apr 09, 2000 by
This paste is the essence of Thai cuisine: black pepper (prik thai), fresh coriander (cilantro) roots, and garlic, salted with a little Thai fish sauce.
Prawns with Poached Pears and Curry Sauce
Sep 21, 1999 by
Shrimp are marinated in a little vodka, adding sweetness and improving their flavor. Curry powder and coconut milk give richness to a finished dish.
Chicken Soup with Coconut Milk and Lemongrass
Sep 17, 1998 by
Thai chicken soup with coconut milk and lemongrass is as colorful as it is flavorful. Make the rich chicken broth base ahead of time for more flavor.
Peanut Ice Cream
Aug 27, 1995 by
This ice cream is bursting with pieces of fresh peanuts and specks of vanilla bean, just the way it’s served in Taiwan, China.