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Entries tagged with 'Asian'

Stir-Fried Sweet and Sour Pork

Serious Eats Shao Z. Post a comment

This easy stir-fry of pork with vegetables and sweet-and-sour sauce uses a great, hassle-free water-velveting technique for tender, silky strips of meat. More

Stir-Fried Beef with Snap Peas and Oyster Sauce

Serious Eats J. Kenji López-Alt Post a comment

Intensely beefy and buttery skirt steak is the star of this quick stir-fry, featuring sweet snap peas tossed in oyster sauce. More

Slow-Cooked Korean Short Ribs With Green Onion and Pear

Serious Eats Jennifer Olvera 4 comments

Braised short ribs are one of the most comforting of comfort foods, but they're not exactly summer fare. By borrowing some tricks from Korean cooking—such as flavoring them with a kalbi-style sauce and topping them with refreshing green onion and pear—this version transforms them into a warm-weather-friendly main course. More

Stir-Fried Tripe With Pickled Mustard Greens and Fermented Black Beans

Serious Eats Shao Z. Post a comment

This dish, from the Hakka Chinese community, is an offal lover's dream: snappy omasum (bible) tripe stir-fried with tart mustard greens, fermented black beans, and red chilies. More

Korean Clam Sauce

Serious Eats Ideas in Food 1 comment

This rich, complex clam sauce was inspired by linguine with clam sauce. Here it's infused with fried alliums, nori, and Korean flavors like gochujang chili paste. It was created to be served with smoked Korean rice cakes, but can also be served on pasta or rice. More

Smoked Rice Cakes with Korean Clam Sauce

Serious Eats Ideas in Food Post a comment

Inspired by linguine with clam sauce, this recipe radically reinvents the dish. Incorporating Korean flavors like gochujang (chili paste) and kim chi, replacing the pasta with chewy Korean rice cakes, and adding a flavorful fried onion-and-garlic topping, the result is a complex, layered, and satisfying meal. More

Stir-Fried Shrimp With Eggs and Chinese Chives

Serious Eats Shao Z. Post a comment

This quick-to-cook stir-fry of eggs with shrimp, Chinese chives, garlic, and ginger is popular among Cantonese home cooks for both its ease and wonderful flavor. It can be made with or without the shrimp, or with sliced roast pork in place of the shrimp. More

Smoked Korean Rice Cakes

Serious Eats Ideas in Food 2 comments

Korean rice cakes are wonderfully chewy, and their subtle flavor is the perfect foil to strong, rich sauces. But that doesn't mean they can't have their own flavor too. Here, the rice cakes are quickly smoked using a makeshift stovetop smoking rig that requires no special equipment beyond a couple of disposable aluminum roasting pans and some wood shavings. More

Kung Pao Fish With Dried Chilies and Sichuan Peppercorns

Serious Eats Shao Z. Post a comment

In this variation on Kung Pao chicken, firm white-fleshed fish such as catfish or tillapia is marinated with soy sauce and white pepper, then deep fried until golden. Afterwards, it's stir-fried with classic Sichuan flavors: spicy dried chilies, mouth-numbing Sichuan peppercorns, and garlic. More

Chinese Spicy and Sour Stir-Fried Cabbage With Bacon

Serious Eats Daniel Gritzer 6 comments

Hunanese food is famous for its fiery, chili-spiked dishes, and this quick and easy one with hand-torn cabbage, fresh red chilies, garlic, scallions, and bacon, is no exception. In fact, by Hunan standards, this dish is fairly tame. Slightly sour, thanks to the addition of black rice vinegar, the dish is great as part of a multi-course meal where the other dishes are even more intensely flavored and spicy. More

Kari (Yellow) Curry Paste (Nam Phrik Kaeng Kari) From 'Simple Thai Food'

Serious Eats Kate Williams 2 comments

Use this yellow curry paste in Leela Punyaratabandhu's curry noodles with chicken in her new cookbook, Simple Thai Food. More

Red Curry Paste (Nam Phrik Kaeng Phet) From 'Simple Thai Food'

Serious Eats Kate Williams Post a comment

Use this fiery curry paste in Leela Punyaratabandhu's curry noodles with chicken in her new cookbook, Simple Thai Food. More

Curry Noodles With Chicken (Kuai-Tiao Kaeng Sai Kai) From 'Simple Thai Food'

Serious Eats Kate Williams 6 comments

Scratch-made chicken curry is a thing of beauty, with far greater complexity than anything that comes out of a jar. Add supple rice noodles and an array of toppings, and consider me satisfied for the next week. More

Grilled Steaks With Roasted Tomato Dipping Sauce (Crying Tiger, or Suea Rong Hai Kap Jaeo Ma-Khuea Thet) From 'Simple Thai Food'

Serious Eats Kate Williams 2 comments

Like son-in-law eggs, this "crying tiger" dish of grilled steak with spicy tomato sauce has a mysterious name. No one really knows if the tiger is crying because the steaks are good or bad, or if the sauce is just so spicy that it generates tears. I'm inclined to believe the latter, because if you're grilling rib-eye, it'd be a shame to serve it tough. More

Pork in Spicy Dressing With Iced Broccoli Stems (Mu Manao) From 'Simple Thai Food'

Serious Eats Kate Williams Post a comment

Most connoisseurs of Southeast Asian food know that Thai salads are not often leafy, vegetable-based dishes. In fact, they are much more likely to be filled with meat and tossed in a funky, fish-sauce laden dressing. This duo of pork and broccoli in Leela Punyaratabandhu's new cookbook, Simple Thai Food, is no exception. More

Leaf-Wrapped Salad Bites (Miang Kham) From 'Simple Thai Food'

Serious Eats Kate Williams 5 comments

Leela Punyaratabandhu's leaf-wrapped salad bites don't look like much. But these diminutive snacks in her new cookbook, Simple Thai Food, are far more intriguing than their name implies. More

Son-in-Law Eggs (Khai Luk Khoei) From 'Simple Thai Food'

Serious Eats Kate Williams Post a comment

Leela Punyaratabandhu's recipe in her new cookbook, Simple Thai Food, is fabulously sweet, sour, and sticky, with golden-crisp eggs enveloped in a memorably intense sauce. More

Taiwanese Pan-Fried Rice Noodles

Serious Eats Cathy Erway 10 comments

Perfect for feeding a crowd or fixing a solo meal on the fly, this simple home-style Taiwanese noodle-and-vegetable dish may look bland, but hidden within are layers of flavor, thanks to plenty of white pepper, black vinegar, and broth. More

Taiwanese Three Cup Chicken (San Bei Ji)

Serious Eats Cathy Erway 15 comments

Cooked in soy sauce, rice wine, and sesame oil, and loaded with heaps of whole garlic cloves, slices of ginger, and fresh Thai basil, this classic Taiwanese chicken dish is a perfect reminder of just how good an over-abundance of flavor can be. More

Pressure Cooker Thai Green Chicken Curry With Eggplant and Kabocha Squash

Serious Eats Daniel Gritzer 4 comments

This fragrant, hearty, Thai-style chicken curry tastes like it took hours to prepare, but it cooks in a pressure cooker in just 20 minutes. Pieces of sweet kabocha squash and eggplant break down into the coconut-milk-based sauce, thickening it and adding layers of flavor. More

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