Asia Dish

Rice Stick

Cynner — Sun, 19 May 2013 00:57:24 +0000

I use this kind of noodle for my lo mein.

Rice vermicelli

Cynner — Sun, 19 May 2013 00:50:19 +0000

This is the brand my mom uses, so this is what I look for when I go to the store.

Cyn’s Lo Mein

Cynner — Sun, 19 May 2013 00:46:20 +0000

This lo mein is simple and delicious. The flavors all meld together but still all stay separate … um, I don’t know, it’s just good.

Raita (Indian yogurt sauce)

Shila — Tue, 26 Mar 2013 02:55:13 +0000

This is a cool yogurt sauce to compliment your spicy Indian dishes. I love it with Chettinad chicken and biryani. And it really does only take 5 minutes!

Spiced Edamame (Green Soy Bean)

Shila — Tue, 26 Mar 2013 01:45:30 +0000

These are my father’s take on Japanese edamame. He makes these with Indian spices and it’s really tasty.

Lamb Biryani (Indian)

Shila — Tue, 26 Mar 2013 01:06:16 +0000

This is my dad’s lamb biryani recipe, perfected over 15 years. I haven’t tasted biryani better than this. His version is well-cooked, fragrant and full of flavor.

Chicken Chettinad (South Indian)

Shila — Tue, 26 Mar 2013 00:07:25 +0000

I adapted this recipe from my father, who taught me this dish years ago. It’s a spicy, wonderfully fragrant dish. The trick is to use freshly ground spices. The sauce is so good, it can be eaten with only rice or roti.

Stuffed Cucumber Star Soup

taensaeteurn — Mon, 25 Mar 2013 23:18:41 +0000

This is a fun soup to serve at dinner parties. It’s a unique way to cook cucumbers and makes for a pretty meal.

Thai Sweet Potato Balls (Kanom Kai Hong)

fahm — Mon, 25 Mar 2013 22:26:31 +0000

This is the best recipe I’ve found for kanom kai hong, a traditional Thai dessert. It’s similar in concept to Chinese sesame seed balls, so if you like those, you’ll probably enjoy these. I’ve carried this recipe with me for over 10 years, in the form of a ripped page passed down to me from my oldest sister. She used to make these for us when we were younger, and so I’ve always had fond memories associated with them.

This version of kanom kai hong is more complex than other recipes I’ve found. For one, there’s filling (which is optional) and the final step requires coating the balls with sugared water. Though more complicated, I think this is why this recipe is exceptional.

Spicy Curry Noodles (Laksa)

steven — Mon, 25 Mar 2013 21:44:22 +0000

I love this rich, spicy coconut noodle dish. I like to eat it with a lot of sauce, almost soup-like. You probably already know this, but when I first started cooking Asian dishes, I wasn’t aware that there’s a difference between Asian rice vermicelli and vermicelli from the pasta aisle. They’re actually very different. For this dish, please use Asian rice vermicelli.