Steamed Siu Mai Dumplings

Posted on 01. Fri, 2011 by admin in Appetizers/Dim Sum, Chinese, Dumplings

This is a standard Chinese dim sum dish made with ground pork. Recipe is from Andrea Nguyen, author of Asian Dumplings Cookbook. This is a fantastic book to have, as it illustrates step-by-step dumpling folding techniques.

Flaky Siew Mai Croissants

Posted on 01. Thu, 2011 by grace in Appetizers/Dim Sum, Meat, Poultry, Seafood

By Periplus Editors, Quick & Easy Asian Tapas and Noodles

Siew mai pork and shrimp dumplings have long been a favorite dim sum offering. Here, in an inspired departure from tradition, crisp, flaky croissant dough stands in for the usual steamed wonton wrappers and the results are positively addictive.

Crisp-fried Gow Gee

Posted on 01. Tue, 2011 by grace in Appetizers/Dim Sum, Chinese

By Vicki Liley, Dim Sum (Essential Kitchen)

Dim Sum translates as “to touch the heart.” These crispy bites filled with mushrooms, shrimp and pork are sure to charm, if not inspire devotion.

Inside Out Sushi Rolls (Uramaki-zushi)

Posted on 01. Sun, 2011 by grace in Appetizers/Dim Sum, Japanese, Seafood

By Hideo Dekura, Brigid Treloar, Ryuichi Yoshii, Authors of The Complete Book of Sushi

As the name suggests, the rice is on the outside of the roll rather than inside. The decorative roe on the rice has the delightful effect of the roe popping as it touches your tongue.

California Rolls

Posted on 01. Thu, 2011 by grace in Appetizers/Dim Sum, Fast Asian Recipe, Healthy Asian, Japanese

By Hideo Dekura, Brigid Treloar, Ryuichi Yoshii, Authors of The Complete Book of Sushi

California rolls, as their name suggests, were invented in California, although thick sushi rolls originated in the Osaka area.

Udon Miso Noodle Soup

Posted on 01. Sat, 2011 by admin in Appetizers/Dim Sum, Fast Asian Recipe, GF-Adaptable, Healthy Asian, Rice/Noodles, Soup

By Jaden Hair, Steamy Kitchen

Store fresh udon noodles in the refrigerator or in the freezer. If you don’t have fresh udon noodles, you can substitute with dry pasta or dried noodles of your choice. The vegetables are up to you – keep the vegetables thinly sliced so that they cook quickly. Sliced zucchini, small broccoli florets, cabbage and even frozen corn/peas are great.

Fried Wontons

Posted on 12. Sun, 2010 by admin in Appetizers/Dim Sum, Chinese, Dumplings

Crispy little wontons are a perfect appetizer. This recipe for Fried Wontons is from Andrea Nguyen, author of Asian Dumplings Cookbook.

Kimchi Pizza

Posted on 11. Sat, 2010 by grace in Appetizers/Dim Sum, Breads, Korean

Courtesy of Joanne Choi, WeekofMenus

Growing up, kimchi was a part of my daily life. I loved kimchee back then and would ask to eat in non-traditional ways, like with fried chicken or pizza. In fact, a Saturday ritual for our family was my mom making homemade pizza for the family; I would demand that she also put some kimchee on the table. I’d take the big chunks of kimchi and place it on top of the pizza and just gobble down slice after slice. It was the perfect pairing for me.

Sesame Fried Chicken (Tori Kara-age)

Posted on 10. Tue, 2010 by grace in Appetizers/Dim Sum, Asian Snacks, Japanese, Poultry

By Sarah Marx Feldner, A Cook’s Journey to Japan: Fish Tales and Rice Paddies, 100 Homestyle Recipes from Japanese Kitchens

Japanese fried chicken, is one of the most popular “snack” foods in Japan. You are guaranteed to find it at any street festival, as an addition to most o-bento (lunch boxes), and in the “grab ’n go” prepared foods section of larger grocery stores. But it is Atsuko’s masterful version—perfectly tender chicken on the inside and a crispy, not-too-oily exterior with just the right amount of sesame flavor—that I look forward to on each visit.

Masala Trail Mix

Posted on 09. Tue, 2010 by grace in Appetizers/Dim Sum

By Hari Nayak, Author,Spice: Flavors and Recipes from Around the World