Author: Mai Pham
The goal of longevity noodles is to create one long, slick, uniform strand, gently pulled over and over again until you get the right thickness.
Author: Jason Wang
A traditional Chinese New Year favorite, this classic dish can also be enjoyed throughout the year. This is my adaptation of my grandmother's recipe. This recipe is absolutely delicious! Serve immediately...
Author: rubiness
Rice cakes are available sliced, marble-shaped, and in batons. Look for them in the refrigerated aisle of Asian grocery stores. There are dried versions, but the refrigerated version is widely available...
Author: Hsiao-Ching Chou
This is the definition of minimalist Thai cooking. The steam not only gently cooks the fish until just tender but also creates an instant, complex sauce from a handful of basic ingredients. Scoring the...
Author: Andy Ricker
Author: Grace Young
Author: Diana Kuan
Author: Mary Kate Tate
Author: Ying Chang Compestine
Author: Eileen Yin-Fei Lo
Author: Wang Haibo
Author: Eileen Yin-Fei Lo
Author: Cecilia Hae-Jin Lee
This recipe moves fast-stay on top of it by prepping and lining up your ingredients before you start cooking.
Author: Lisa Cheng Smith
Once you are on a national TV show called Throwdown with Bobby Flay, and you best him with these dumplings, whatever culinary fame you aspired to is gone, and you are forever known as the Dumpling Lady....
Author: Sohui Kim
Chinese-style whole fish steamed with scallions and ginger.
Author: Anita Lo
The thinner you slice the daikon, the better it will absorb the flavor of the dressing.
Author: Lisa Cheng Smith
Author: Pichet Ong
Author: Ying Chang Compestine
Author: Eileen Yin-Fei Lo
Author: Diana Kuan
These chicken and mushroom spring rolls are spiced with the sweet and salty flavors of kecap manis, the syrupy soy sauce for which Indonesia is famous.
Author: Lara Lee
Ginger and Shaoxing rice wine give a deep, round intensity to chicken, turning it into something sumptuous. The salty savor of country ham and chewy, dense chestnuts help make each forkful a hit.
Author: Andrea Reusing
Save the flavorful oil left over from cooking the scallions to use in dressings and for drizzling over dumplings or poached fish.
Author: Lisa Cheng Smith
Eight is a lucky number in the Chinese culture, especially at Lunar New Year. The Chinese word for "eight" is a homophone for prosperity, so numbers with consecutive eights in them represent "big money."...
Author: Hsiao-Ching Chou
Author: Wang Haibo
This is the delicious savory cake served in dim sum houses throughout the year and, most auspiciously, on New Year's Day as a symbol of prosperity and rising fortunes. Turnip cake is made with Chinese...
Author: Grace Young
The fish lies in a spectacular sauce, a deep rusty red in color, sumptuously spicy and aromatic with ginger and garlic. In Sichuan, they make it with carp.
Author: Fuchsia Dunlop
These savory Indonesian-style cheese cookies are a fantastic snack with a cup of tea or coffee.
Author: Lara Lee
Learn to make crispy lamb and zucchini dumplings from Helen You of Dumpling Galaxy.
Author: Helen You
Shelled raw peanuts are easy to find at Asian markets, health food stores, and other specialty food stores.
Author: Lisa Cheng Smith
Named for famous 8th century concubine, Yang Guifei, this dish of juicy dark-meat chicken and peppers is sweet, sour, and just a little spicy.
Author: Jason Wang
Packed with greens, these boiled dumplings easily go vegetarian by switching out the ground pork for crumbled tofu.
Author: Jeremy Pang
Author: Mai Pham
A traditional Chinese poached chicken recipe. Plunging the chicken into ice water after poaching ensures that the meat is perfectly juicy and tender.
Author: Cecilia Hae-Jin Lee
Author: Shirley Cheng
Author: Crescent Dragonwagon
Author: Pichet Ong
Author: Andrea Reusing
Author: Eileen Yin-Fei Lo
Golden Crisp Daikon Cake with Spicy Herb Soy Sauce
A whole chicken, poached in a ginger and anise-scented soy broth, is a popular dish served at Chinese New Year celebrations.
Author: Kei Lum Chan
For dense hand-pulled noodles, you're going to want the sauce to be saltier and spicier, balancing out the thick wheat noodles with extra aromatics for depth of flavor.
Author: Jason Wang