Asian Cooking

Dale Talde’s Shrimp Boil Shu Mai Recipe

Cajun, meet Asian. We think you’ll get along great.
May 6, 2015 1:00 pm
talde shu mai recipe

Over the past few years we’ve stopped by the kitchen at Talde in Park Slope to ask if the chef would slide us some of our favorite recipes. This ingenious full shrimp boil in the form of a lovely dumpling is one of them. Served in a spicy Old Bay-spiked broth, Talde’s Shrimp Boil Shu Mai is an impressive new way to fuse Asian and Cajun. Make it at home and see for yourself. 

Charles Phan’s Vietnamese Meatball Recipe

Perfect for sandwiches, noodles or rice — you pick!
Apr 20, 2015 11:00 am
new nuong vietnamese meatballs

Charles Phan, chef-owner of San Francisco’s pioneering the Slanted Door, was boiling up bowls of Vietnamese noodle soup long before most Americans had ever heard of pho — or knew how to pronounce it properly. That is to say, way before it was cool. 

12 Asian Recipes To Cook In Under 45 Minutes

Get noodles, rice, stir-fries on the table, fast
Apr 14, 2015 2:00 pm

High-heat stir-frying is a major hallmark of Asian cooking, with the marriage of ginger, garlic and blistering hot oil perfuming your kitchen with one of the finest aromas in all of cooking. Firing up the wok is also a great way to complete dinner in under 45 minutes, prep included. Here, we’ve pulled together some of our favorite Asian recipes, from chicken katsu to mapo tofu — with some salads and raw fish thrown in for good measure.  

Is It Time We Stop Using The Term “Asian Fusion”?

It’s both ambiguous and misleading
Apr 7, 2015 3:00 pm

“I could definitely go for some Asian fusion tonight.” It’s a phrase you’ve undoubtedly heard while debating dinner options with friends or colleagues. But what does it mean? What type of food falls under this all-encompassing genre, and what exactly is it that is being fused?

9 Ways To Get Dim Sum On Your Table Tonight

Homemade dumplings and buns, that’s how it’s done
Apr 7, 2015 12:00 pm

It can be done, no waiting in endless lines necessary. You can make a dim sum spread in your very own kitchen — just make sure you have plenty of chopsticks and dipping sauce before you invite all your friends over to devour your handiwork. Whether your picks are authentically Chinese or skew more to the fusion side (and believe us, “Asian fusion” has never looked or tasted better), this beloved weekend activity is well within reach. 

Make This: Charles Phan’s Famous Chive Cakes Recipe

Perfect dim sum at home, via the Slanted Door
Mar 30, 2015 12:00 pm
chive cakes

These chive cakes are a classic Chinese dim sum dish that has proved extremely popular at the Slanted Door. They’re great served as hors d’oeuvres at a party, especially because you can make them ahead and simply reheat as necessary. 

The Slanted Door's Famous Pork-And-Shrimp Wontons With Spicy Chile Oil Recipe

Meaty wontons all spiced up
Feb 16, 2015 1:00 pm
charles phan pork and shrimp wontons
Photo: Ed Anderson

Charles Phan, chef-owner of San Francisco's pioneering the Slanted Door, was boiling up bowls of Vietnamese noodle soup long before most Americans had ever heard of pho — or knew how to pronounce it properly. That is to say, way before it was cool. 

Liquid Umami: 10 Ways To Use Fish Sauce To The Fullest Tonight

It's tangy, salty and making dinner more delicious
Feb 3, 2015 3:00 pm
recipes with fish sauce

You have a craving only one ingredient in your entire larder can satisfy: fish sauce, that wonderful fermented liquid that adds a signature punch to your favorite Asian dishes. Break out a bottle (handle carefully as that stuff is STRONG) — lots of seafood, pork, vegetables and noodles soak up the good stuff like they were meant to be together. 

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