Korean short ribs w/ ginger soy marinade.
Lobster noodles for the holidays?
Celebrate winter solstice with these glutinous rice dumplings.
Niku Jaga, a simple Japanese dish who's name literally translates to "meat and potatoes".
Gai Hor Bai Toey (Chicken wrapped in pandan leaves), a classic Thai dish (and perfect for the Thai-uninitiated)
Miso magic! How to elevate steelhead trout with miso.
Chinese slow cooked pork belly
Stir-fried bok choy from Deborah Madison, an easy great winter dish that will counteract the fruitcake.
Special Asian Claypot Mushroom Rice, taste very well
Asian Pan Cake, soft and fragrant.
Acorn Squash, Pear and Adzuki Soup with Sautéed Shiitakes
Sliced and beveled daikon radish ready to get simmered in soy sauce and sake.
Stir-fry egg noodle with ground meat and mushroom.
Sardine Tart, cheap, easy and good to eat snacks!
Beauty in Sushi: Sayori (Needlefish) Nigiri at Urasawa
Thai green curry recipe by Bonbini!
Korean style flank steak. Tender, juicy and full of great flavors.
Thai Tilapia Burgers with Hoisin Mayo
Steam Stuffed Cucumbers
Making candied citrus peels is so easy! Kalamansi peels waiting to be rolled in sugar. Maybe even dipped in chocolate.
Fresh Wasabi rhizome with Tuna Tataki and Grilled King Oyster Mushrooms
Salt-grilled Mackerel with Fried Shallots & Mentaiko, on Long-stemmed Broccoli, Rocket & Baby Red Chards. Quick meal!
Christmas cake Asian-style: sticky rice cakes with red bean filling, topped with coconut "icing" (no icing sugar involved) and toasted coconut.
This Hoisin Pork Stir-fry is served over a bed of egg noodles.
Gyoza is my favourite type of dumpling. Fact.
Sweet and Sour Fish
Thai curry lentil stew. A delicious way to spice up an old classic
Xiao Long Bao or Shanghai steamed dumplings. A delight to the eye and your tastebuds.
Foie-Gras Chawanmushi: The Ultimate Luxury
Chinese Homestyle Lunch - pork belly, duck & mustard greens
Potato dumplings with a crisp on top. This was at Susur Lee's newest restaurant, Shang.
Butternut Squash and Tofu Laksa.
The mysterious Arabian herb, Za'atar. How do you use yours?