Hainanese Pork Chops

Posted on 02. Sat, 2011 by grace in Meat, Singaporean

By Terry Tan and Christopher Tan, Singapore Cooking

This is an ever-popular local dish which once held sway in British colonial homes and country clubs, prepared by cooks drawn from the Hainanese community. The necessary presence of HP steak sauce in the gravy is a clue.

Chinese Style Barbecue Pork

Posted on 02. Fri, 2011 by grace in Appetizers/Dim Sum, Chinese, Meat

By Vicki Liley, Dim Sum (Essential Kitchen)

Steamed Pork Buns

Posted on 02. Tue, 2011 by grace in Appetizers/Dim Sum, Chinese, Meat

By Vicki Liley, Dim Sum (Essential Kitchen)

Curry Herb Butter

Posted on 01. Mon, 2011 by grace in Asian Barbecue, Asian Recipes, Condiments, Fast Asian Recipe, Meat

By Alex Skaria, The Asian Barbecue Book: From Teriyaki to Tandoori.

Herb butter originates from French cuisine but has been readily adopted in Asia to suit the local flavor. This herb butter can be put on top of grilled steak to give it an Asian touch.

Lamb Vindaloo Curry

Posted on 01. Sat, 2011 by grace in Indian, Meat

Recipe courtesy of Shubhra Ramineni, Entice with Spice

Vindaloo is a spicy dish that is common in homes in the western Indian state of Goa. The origins of this dish and its name come from Portugal. In the sixteenth century, when the Portugese came to Goa, they brought pork preserved in vinegar and garlic (vin meaning vinegar, and aloo, from the Portugese word alho for garlic) for their long journey. Today, this dish is made with meats such as pork, lamb, chicken and shrimp, but lamb seems to be a common favorite.

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.

Beef Udon

Posted on 01. Fri, 2011 by grace in East Asian, Fast Asian Recipe, Japanese, Meat, Rice/Noodles, Soup

By Harris Salat, author of The Japanese Food Report and The Japanese Grill

This incredibly delicious beef udon — noodles in broth topped with beef — is a hugely popular dish in Japan. The beef in the recipe, which is simmered with onions that turn incredibly delectable and sweet, also goes great with somen noodles, plus you can use any leftover meat as a topping for steamed rice.

Singapore Hokkien Noodles (Hokkien mee)

Posted on 01. Fri, 2011 by grace in Meat, Rice/Noodles, SE Asian, Seafood, Singaporean

By Wendy Hutton, Southeast Asia’s Best Recipes, From Bangkok to Bali

This is a Hokkien mixture of fresh yellow noodles and dried rice vermicelli in a rich pork and seafood stock. It is a favorite in Singapore.

Sukiyaki (Sweet Soy Beef and Vegetable Hotpot)

Posted on 01. Fri, 2011 by grace in East Asian, Fast Asian Recipe, Japanese, Meat, Rice/Noodles, Soup, Vegetable/Tofu

By Susie Donald, Makano Kawana and Adrian Lander, Japanese Homestyle Dishes: Quick and Delicious Favorites

This quick and easy meal has the added bonus of being a fun dining experience. The food is prepared in batches in a hotpot right on the table and diners can serve themselves.

Shabu-Shabu (Sliced Beef Hotpot)

Posted on 01. Fri, 2011 by grace in Japanese, Meat, Rice/Noodles, Soup, Vegetable/Tofu

By Susie Donald, Makano Kawana and Adrian Lander, Japanese Homestyle Dishes:Quick and Delicious Favorites

This easy meal boasts plenty of meaty flavor both from the beef tenderloin and the shiitake mushrooms. The food is prepared at the table, which makes for a fun dining experience. Diners can help themselves as the other batches cook.