tag:www.seriouseats.com,2019:/seriously-asian/30 2014-05-07T17:00:00Z Serious Eats Chapp tag:www.seriouseats.com,2019://30.255100 2014-05-07T17:00:00Z 2014-05-07T17:00:00Z

Perfect for feeding a crowd or fixing a solo meal on the fly, this simple home-style Taiwanese noodle-and-vegetable dish may look bland, but hidden within are layers of flavor, thanks to plenty of white pepper, black vinegar, and broth.

Cathy Erway Perfect for feeding a crowd or fixing a solo meal on the fly, this simple home-style Taiwanese noodle-and-vegetable dish may look bland, but hidden within are layers of flavor, thanks to plenty of white pepper, black vinegar, and broth. Read More ]]> tag:www.seriouseats.com,2019://30.260755 2014-01-23T16:45:00Z 2014-01-23T16:45:00Z

Salty, rich, and often employing cured and preserved ingredients, Hakka food won't leave you wanting for flavor.

Cathy Erway Salty, rich, and often employing cured and preserved ingredients, Hakka food won't leave you wanting for flavor. Read More ]]> tag:www.seriouseats.com,2019://30.293843 2013-11-06T16:30:00Z 2013-11-06T16:30:00Z

Call it turkey over rice, or just "turkey rice," as its name directly translates; either way, should you find yourself in Taiwan's southwestern county of Chiayi, this is the number one dish to try. The soulful, rustic meal has earned island-wide yearnings for its delicate balance of fragrant seasonings. Head over to the recipe to transport your classic Thanksgiving meal (or its leftovers) to an entirely different place.

Cathy Erway Call it turkey over rice, or just "turkey rice," as its name directly translates; either way, should you find yourself in Taiwan's southwestern county of Chiayi, this is the number one dish to try. The soulful, rustic meal has earned island-wide yearnings for its delicate balance of fragrant seasonings. Head over to the recipe to transport your classic Thanksgiving meal (or its leftovers) to an entirely different place. Read More ]]> tag:www.seriouseats.com,2019://30.267087 2013-10-07T11:30:24Z 2013-10-07T11:30:24Z

Partially translucent from a sticky and somewhat mysterious goo binding fried egg and bits of oyster, and slick with a sweet-and-sour ketchup-based sauce, the Taiwanese oyster omelet is a memorable dish that has a fervent following.

Cathy Erway Partially translucent from a sticky and somewhat mysterious goo binding fried egg and bits of oyster, and slick with a sweet-and-sour ketchup-based sauce, the Taiwanese oyster omelet is a memorable dish that has a fervent following. Read More ]]> tag:www.seriouseats.com,2019://30.213993 2012-03-05T16:00:00Z 2012-03-05T16:00:00Z

The juice released from the clams when combined with the smoky Nam Prik Pao becomes a delicious sauce that's greater than its individual components. With fresh Thai basil perfuming the whole thing, it's no wonder this dish is one of the most popular dishes at made-to-order food stalls.

Leela Punyaratabandhu The juice released from the clams when combined with the smoky Nam Prik Pao becomes a delicious sauce that's greater than its individual components. With fresh Thai basil perfuming the whole thing, it's no wonder this dish is one of the most popular dishes at made-to-order food stalls. Read More ]]> tag:www.seriouseats.com,2019://30.268751 2012-02-06T13:45:00Z 2012-02-06T13:45:00Z

I'm convinced that Tom Yam should be one of the first, if not <em>the</em> first, recipes you start with when learning to cook Thai. In addition to being ridiculously easy to make, it's a dish that captures the essence of Thai flavors.

Leela Punyaratabandhu I'm convinced that Tom Yam should be one of the first, if not the first, recipes you start with when learning to cook Thai. In addition to being ridiculously easy to make, it's a dish that captures the essence of Thai flavors. Read More ]]> tag:www.seriouseats.com,2019://30.213321 2011-08-12T17:15:00Z 2011-08-12T17:15:00Z

Here in the last throes of summer, lunch is sometimes no more than a mound of somen noodles served atop a bed of ice. Somen noodles are thin wheat noodles, as thin as vermicelli, more delicate than buckwheat. Twirled around chopsticks and dipped in a sauce made with soy sauce and dashi, the noodles slide down the throat. They are icy, firm, and rich.

Chichi Wang Here in the last throes of summer, lunch is sometimes no more than a mound of somen noodles served atop a bed of ice. Somen noodles are thin wheat noodles, as thin as vermicelli, more delicate than buckwheat. Twirled around chopsticks and dipped in a sauce made with soy sauce and dashi, the noodles slide down the throat. They are icy, firm, and rich. Read More ]]> tag:www.seriouseats.com,2019://30.266322 2011-08-05T17:15:00Z 2011-08-05T17:15:00Z

This week's recipe is inspired by a segment on <a href="http://splendidtable.publicradio.org/">The Splendid Table,</a> which I follow not only for the food but to hear <strong>Lynn Rosetto Kasper</strong> salivate on air. (Am I the only one?) Hearing people talk about food almost always makes me hungrier than watching videos or looking at photos, and this time she was talking about onigiri.

Chichi Wang This week's recipe is inspired by a segment on The Splendid Table, which I follow not only for the food but to hear Lynn Rosetto Kasper salivate on air. (Am I the only one?) Hearing people talk about food almost always makes me hungrier than watching videos or looking at photos, and this time she was talking about onigiri. Read More ]]> tag:www.seriouseats.com,2019://30.230856 2011-07-29T15:00:00Z 2011-07-29T15:00:00Z

It's that time of year again. My annual plug for durian, the oft-maligned, odoriferous fruit beloved in Southeast Asia and beyond. Usually, my advice to durian novices is to select a fruit with the least-pungent smelling odor you can find since different kinds of durian will range from mildly cheesy-smelling to gym-locker-stench-evoking. Durian smoothies are a treat on a hot summer's day. You might even get a few durian converts if you serve the fruit in smoothie form, which offers a milder kick of that distinctive cheesy taste.

Chichi Wang It's that time of year again. My annual plug for durian, the oft-maligned, odoriferous fruit beloved in Southeast Asia and beyond. Usually, my advice to durian novices is to select a fruit with the least-pungent smelling odor you can find since different kinds of durian will range from mildly cheesy-smelling to gym-locker-stench-evoking. Durian smoothies are a treat on a hot summer's day. You might even get a few durian converts if you serve the fruit in smoothie form, which offers a milder kick of that distinctive cheesy taste. Read More ]]> tag:www.seriouseats.com,2019://30.187733 2011-07-22T14:30:00Z 2011-07-22T14:30:00Z

If you live in an area with a big Asian community then you've probably seen little old Asian ladies hawking produce on the side of the road. They stand out in the hot sun selling produce at very cheap prices, and they are there day after day. Right now the Korean ladies are selling stacks of <strong>perilla leaves,</strong> though if you go to any Korean grocery store, you'll see them being sold as sesame leaves. I don't understand why they refer to perilla leaves as sesame leaves, but they do.

Chichi Wang If you live in an area with a big Asian community then you've probably seen little old Asian ladies hawking produce on the side of the road. They stand out in the hot sun selling produce at very cheap prices, and they are there day after day. Right now the Korean ladies are selling stacks of perilla leaves, though if you go to any Korean grocery store, you'll see them being sold as sesame leaves. I don't understand why they refer to perilla leaves as sesame leaves, but they do. Read More ]]> tag:www.seriouseats.com,2019://30.201800 2011-07-15T11:00:00Z 2011-07-15T11:00:00Z

I seem to be on a roll in <a href="http://www.seriouseats.com/tags/recipes/Seriously%20Asian">this column</a> with talking about oft-maligned, malodorous foods common in Asian cuisine. <a href="http://www.seriouseats.com/2011/07/seriously-asian-natto-day.html">Natto</a>, for instance, being the most noxious of them all. Preserved duck egg is another one. It's not for everyone, but of course that's what makes it so special.

Chichi Wang I seem to be on a roll in this column with talking about oft-maligned, malodorous foods common in Asian cuisine. Natto, for instance, being the most noxious of them all. Preserved duck egg is another one. It's not for everyone, but of course that's what makes it so special. Read More ]]> tag:www.seriouseats.com,2019://30.241249 2011-07-08T18:00:00Z 2011-07-08T18:00:00Z

Like curing meats, the practice of salting duck eggs may have started as a method of preservation, but now salted duck eggs are a delicacy. Salting makes the egg whites dense and almost rubber-eraser-like in appearance, but it's the yolks that are especially prized. <strong>There's nothing quite like a good salted duck egg yolk. </strong>If properly salted, the duck egg yolks are creamy, granular, and oily all at once&mdash;an intriguing textural composition that tastes especially rich and salty.

Chichi Wang Like curing meats, the practice of salting duck eggs may have started as a method of preservation, but now salted duck eggs are a delicacy. Salting makes the egg whites dense and almost rubber-eraser-like in appearance, but it's the yolks that are especially prized. There's nothing quite like a good salted duck egg yolk. If properly salted, the duck egg yolks are creamy, granular, and oily all at once—an intriguing textural composition that tastes especially rich and salty. Read More ]]> tag:www.seriouseats.com,2019://30.247292 2011-07-01T14:30:00Z 2011-07-01T14:30:00Z

I was just going to eat some natto with my rice on July 10 in honor of Natto Day, but my friend suggested that I try cooking with natto, and I'm glad I did. If you already love natto, then you might wonder why you would take <a href="http://www.seriouseats.com/recipes/2010/05/seriously-asian-natto-fermented-soybeans-miso-soup-recipe.html">a perfectly malodorous, gooey batch of fermented soybeans</a> and do anything with it besides eat it out of the box. As it turns out, natto is delicious in other cooking preparations as well. The heat takes some of the pungency out of the beans and transforms them into savory, cheese-like nuggets.

Chichi Wang I was just going to eat some natto with my rice on July 10 in honor of Natto Day, but my friend suggested that I try cooking with natto, and I'm glad I did. If you already love natto, then you might wonder why you would take a perfectly malodorous, gooey batch of fermented soybeans and do anything with it besides eat it out of the box. As it turns out, natto is delicious in other cooking preparations as well. The heat takes some of the pungency out of the beans and transforms them into savory, cheese-like nuggets. Read More ]]> tag:www.seriouseats.com,2019://30.219965 2011-06-24T14:30:00Z 2011-06-24T14:30:00Z

Cellophane noodles&mdash;known in various guises as <strong>Chinese vermicelli, bean threads, bean thread noodles, crystal noodles, or glass noodles</strong>&mdash;should be one of those items you keep in your pantry to use in a pinch. Made from mung beans, yam, or potato starch, the gluten-free noodles are quite versatile. They are equally good tepid as they are warm, and they can be served in soups and hotpots, used in stir-fries in place of wheat noodles, or served cold in salads.

Chichi Wang Cellophane noodles—known in various guises as Chinese vermicelli, bean threads, bean thread noodles, crystal noodles, or glass noodles—should be one of those items you keep in your pantry to use in a pinch. Made from mung beans, yam, or potato starch, the gluten-free noodles are quite versatile. They are equally good tepid as they are warm, and they can be served in soups and hotpots, used in stir-fries in place of wheat noodles, or served cold in salads. Read More ]]> tag:www.seriouseats.com,2019://30.214754 2011-06-10T17:30:00Z 2011-06-10T17:30:00Z

If you visit any decent-sized Chinese market you'll find an impressive array of <strong>Chinese sausage,</strong> known commonly by its Cantonese name <strong><em>lap cheong.</em></strong> The term, in fact, is generic and covers a broad range of sausage, both fresh and smoked, and extends to sausages from Vietnam and Thailand. What unifies all kinds of Chinese sausage is an <strong>extremely sweet flavor and an emulsified texture</strong> that makes even the fresher links taste like meat candy.

Chichi Wang If you visit any decent-sized Chinese market you'll find an impressive array of Chinese sausage, known commonly by its Cantonese name lap cheong. The term, in fact, is generic and covers a broad range of sausage, both fresh and smoked, and extends to sausages from Vietnam and Thailand. What unifies all kinds of Chinese sausage is an extremely sweet flavor and an emulsified texture that makes even the fresher links taste like meat candy. Read More ]]>