Asian

Everyday Dal

Everyday Dal
Source of Recipe
New York Times Cooking, Recipe By Priya Krishna
Serves/Makes/Yields
4 Servings

The warming, soothing and downright healing effects of dal are well known throughout South Asia and its diaspora. This is an everyday dish for a good reason: It’s simple to make but tastes complex, and the flavor only deepens over time. There are countless ways to make dal; this version requires just 10 minutes and five ingredients (not including salt), all serving important purposes: The lentils cook quickly, the turmeric lends an earthy wholesomeness and the rich chhonk, or tempering, made by sizzling spices with ghee, brings instant depth.

Sesame Scallion Bread

Sesame Scallion Bread
Source of Recipe
Christopher Kimball, Boston Globe Correspondent, January 14, 2020
Serves/Makes/Yields
4

This bread, known as zhima dabing—which means big sesame pancake—is similar to Chinese scallion pancakes, but is much larger and thicker and has a lighter, fluffier crumb. If you’re unable to find sweet rice flour with the baking ingredients, check the Asian food aisle for a white box labeled “mochiko” (the Japanese term for the flour). Don’t use regular rice flour in , its place, as it won’t produce the same texture. And don’t use pre-toasted sesame seeds, while the seeds brown deeply as the bread cooks; toasted seeds may end up scorched and bitter. 

Ginger Balsamic Salmon with Hot and Sour Slaw

Recipe Photo: Ginger Balsamic Salmon with Hot and Sour Slaw
Source of Recipe
Carole Kotkin’s Sunday Supper, McCatchy Newspapers
Serves/Makes/Yields
4 servings

If you want to add a little spice to your life, try cooking with fresh ginger. I grate it into soups, smoothies, desserts (especially ice cream), preserves and sauces.

When buying fresh ginger, look for heavy pieces with smooth brown skin and no wrinkling or mold. Fresh ginger is hard and breaks cleanly with a snap. If you see pieces with fibers coming out at the break, they’re old.

Spicy Shrimp

Recipe Photo: Spicy Shrimp
Source of Recipe
Whole Foods
Serves/Makes/Yields
Makes a bunch of shrimp

We love Sriracha's heat, which is warm, lasting, and assertive without being overbearing. The oil and sugar give the marinade some viscosity so it doesn't just season the shrimp but clings to it. But it's the sugar that makes this dish -- on the grill, the sugar caramelizes, giving the shrimp a laquered feel, and its sweetness balances the kick of the Sriracha. Recipe courtesy of the cooks at food52.com. Photo by Sarah Shatz, courtesy of food52.com.

Ginger Fried Rice

Recipe Photo: Ginger Fried Rice
Source of Recipe
MARK BITTMAN, January 27, 2010 - New York Times
Serves/Makes/Yields
4

Having written cookbooks with the chef Jean-Georges Vongerichten (along with being his friend) for more than 15 years, I’ve seen him develop a fair number of stunning recipes. My favorites have always been the simple ones, those that came from his Alsatian background or his years working and traveling in Asia. And I was never more impressed than when he created his version of fried rice, topped with crisp ginger and a fried egg.

Stir-fried Prawns with Tamarind

Recipe Photo: Stir-fried Prawns with Tamarind
Source of Recipe
The Boston Globe - January 20, 2010
Serves/Makes/Yields
4

Cookbook author Page Bingham says that in the Shan region, a dish like this shrimp preparation is eaten with the fingers - red chilies and all. If the dish seems too hot, use fewer chilies, and when it’s time to serve the shrimp, push the chilies aside.

Shrimp with Broccoli

Recipe Photo: Shrimp with Broccoli
Source of Recipe
EatingWell Magazine September 1998
Serves/Makes/Yields
Makes 4 servings, 1 1/2 cups each

Here's an example of international cooking at its fastest and best: a speedy Asian take-out favorite given an update with the Italian sparkle of basil, garlic and lemon.

 

Asian Cabbage Salad

Asian Cabbage Salad
Source of Recipe
VegWeb.com
Serves/Makes/Yields
1

This is an easy and quick tangy salad - great for just one or pot lucks. All the ingredient amounts can be adjusted to whatever amount you prefer. I tend to just make it up as I go.

Egg Noodles With Soy Broth

Egg Noodles With Soy Broth
Source of Recipe
NY Times, Mark Bittman, March 25, 2009
Serves/Makes/Yields
4

This dish is about as close to fusion, to “made-up,” as I will allow. It’s not traditional, it’s not regional. Though it has an Asian flavor, it’s not even that. What it is: a tasty, fast, cheap, infinitely variable broth-and-noodle combination. Its preparation is slowed down only by waiting for the water to boil.