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cooking.nytimes.com
Steaming a whole fish is an excellent, and speedy, way to cook The fish here, dabbed with ginger and a few other aromatics, is transformed by the process, and delivers a sweet, near-melting succulence The pan juices are the only sauce necessary
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Golden toasted ramen noodles are mixed with cashews, shredded cabbage, and green onions, then doused with a soy sauce/oil/vinegar dressing.
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Crunchy soybean sprouts are blanched then tossed with an aromatic blend of Korean chile powder, garlic, sesame oil, and rice wine vinegar.
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Pork meat balls with ginger and soy sauce are coated with sticky rice in this recipe for Chinese steamed rice balls, always a favorite dish.
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Get Pork-Fried Dirty Rice Recipe from Food Network
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This is an easy-to-prepare fried rice dished passed down by my Japanese mother. You won't find anything like it in the restaurants. Every time we have a family get-together or a covered dish luncheon at work, I am always requested to bring this rice.
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Tender bite-sized pieces of chicken tossed with angel hair pasta in a mouthwatering soy-garlic sauce!
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Port-soaked prunes layered with whipped cream, toasted almonds, and cake.
cooking.nytimes.com
Ground pistachios give this loaf cake a lovely nutty flavor, green hue and tender crumb It's adapted from the cookbook "Sweeter Off the Vine," by Yossy Arefi, which often incorporates Middle Eastern ingredients in unexpected and appealing ways Top slices of the cake with juicy macerated strawberries and a dollop of whipped cream
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Get Grilled Korean-Style Skirt Steak Recipe from Food Network
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Try this homemade dim sum recipe for Cebu City steamed rice, a Filipino favorite that tops fried rice with tasty pork belly and shrimp stew.
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Legend has it that Ddeokjjim was created by a royal chef as a way for the king to eat beef without burdening his digestion. (Many kings suffered from indigestion...