Asian recipes

Mango Fluff Pie
Mango Fluff Pie

Mango Fluff Pie excerpted from Rambutan: Recipes from Sri Lanka by Cynthia Shanmugalingam. Photographs © Alex Lau, 2022.

Rambutan: Recipes from Sri Lanka by Cynthia Shanmugalingam

Since Cynthia Shanmugalingam was a young girl, she has worked to piece together her sense of Sri Lanka, her ancestral homeland that she experienced through the wondrous flavours of her immigrant parents’ kitchen in London.

In Rambutan, these ingredients, methods, and tastes―combining Javanese, Malay, Indian, Arab, Portuguese, Dutch and British influences―come together to create an irresistible portrait of modern Sri Lankan cuisine.

In more than 80 recipes, Shanmugalingam takes her favourite parts of the island’s culinary tradition and adapts them to be accessible and fun for the home cook: with dinners of sticky chicken buriani and crunchy fried potatoes with turmeric, desserts of mango fluff pie and milk toffee, and drinks of lemongrass lime soda and boozy tea cocktails, Rambutan is designed to deliver as much edible Sri Lankan joy as possible. Combining luscious recipe photography and stunning candids from the island, this exuberant guide is perfect for home cooks looking to explore the exciting Sri Lankan tradition in South Asian cuisine. (more…)

Balsamic Chicken Wings
Balsamic Chicken Wings

Balsamic Chicken Wings excerpted from Otsumami: Japanese small bites & appetizers: Over 70 recipes to enjoy with drinks by Atsuko Ikeda. Photography by Yuki Sugiura.

Otsumami: Japanese small bites & appetizers: Over 70 recipes to enjoy with drinks

Otsumami is the Japanese term given to snacks and simple dishes, designed to be eaten alongside a drink. (“Tsumamu” means to grab something with your fingers or chopsticks so any foods that can be eaten easily in this way came to be known as “otsumami.”)

They are common at izakaya bars, pubs, and at house parties in Japan—even if you are at home having a snack with your evening drink, you are still enjoying otsumami! There are countless delicious flavour pairings to be enjoyed and included here are small bites and dishes to tempt everyone, from existing devotees of Japanese food to newcomers keen to discover more.

Popular ingredients such as dashi, ponzu, miso, soy, teriyaki, and more, all make an appearance in a myriad of mouth-watering morsels including dips, pickles, salads, gyoza and tempura, sushi and sashimi, plus beautifully presented meat, fish, vegetarian, and vegan plates. Also included is a basic guide to Japanese beverages, and deliciously inventive cocktail recipes. (more…)

Super Creamy Chicken Miso Ramen
Super Creamy Chicken Miso Ramen

Super Creamy Chicken Miso Ramen excerpted from That Noodle Life: Soulful, Savory, Spicy, Slurpy by Mike Le. Photography by

That Noodle Life: Soulful, Savory, Spicy, Slurpy by Mike Le

Inspired by the noodle-crazed cuisines of Asia, Italy, and the American melting pot, these recipes dish up high-impact, slurpable flavour and minimal fuss.

Dig into comfort noodles like Really Savory Sunday Sauce with Tagliatelle and French Onion Mac and Cheese. Quick weeknight noodles:  Flash-Fried Rib Eye with Black Bean Sauce and Crispy Chow Mein and Let’s Stay in Tonight Spicy Sesame Chili Oil Noodles.

Plus how to upgrade instant ramen, recipes for making delicious pasta from scratch, plus the one and only lasagna bracket competition.

That Noodle Life: Soulful, Savory, Spicy, Slurpy is available at Amazon.com and Indigo.ca.   (more…)

Fried Egg Salad
Fried Egg Salad

Fried Egg Salad excerpted from Kin Thai: Modern Thai Recipes to Cook at Home by John Chantarasak. Photography by Maureen M. Evans.

Kin Thai: Modern Thai Recipes to Cook at Home

Kin Thai translates as ‘Eat Thai’ and is a collection of 80 delicious recipes that shine a light on lesser known Thai cuisine as well as more popular Thai food classics.

Chapters are structured by type of dish, from snacks and relishes to curries, stir-fries and salads, so you can easily find your favourites – from Roast Duck and Lychee Red Curry (gaeng daeng bpet) and Langoustine and Rhubarb Hot and Sour Soup (dtom yum goong) to Red Fire Greens with Yellow Soybean Sauce (pak kheo fai daeng) and Assorted Flavour One-bite Royal Snack (miang kham).

As well as using ingredients native to Thailand, Chef John Chantarasak explores the origins of the western ingredients, explaining their place in Thai cuisine, and how the competent home cook can use them to achieve Asian flavours. (more…)

Stir-Fried Garlic Scapes
Stir-Fried Garlic Scapes

Stir-Fried Garlic Scapes excerpted from Taste Tibet: Family Recipes from the Himalayas by Julie Kleeman & Yeshi Jampa. Photography by Ola O. Smit.

Taste Tibet: Family Recipes from the Himalayas by Julie Kleeman & Yeshi Jampa

Nourishing, simple, seasonal food that heals as well as fuels: This way of eating might be popular today, but it has been traditional in Tibet for over 8,000 years. Taste Tibet is a collection of over 80 recipes from the Tibetan Plateau, written for today’s home cook.

Create comforting soups and stews, discover the secrets of hand-pulled noodles, and learn everything you need to know about making and eating momo dumplings, Tibet’s most legendary and addictive culinary export.

Alongside the recipes, award-winning food writer Julie Kleeman and Tibetan cook Yeshi Jampa, who run the Taste Tibet restaurant and food stall, interweave stories of Yeshi’s childhood in Tibet, and the shared love of food that brought them together.

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Ben’s Spicy Fried Chicken
Ben’s Spicy Fried Chicken

Ben’s Spicy Fried Chicken excerpted from Jeremy Pang’s School of Wok. Photography by Kris Kirkham.

Jeremy Pang's School of Wok

Bringing together the best Asian flavours from across the continent, this book is a combination of quick-fire, easy meals that take as little as 15 minutes to cook. From lavish suppers for lavish weekend suppers to family feasts with a bit more flair, Jeremy Pang’s School of Wok contains the tips and tricks you need to make the world of Asian cooking easily accessible so you never have to resort to a fakeaway ever again.

Most recipes in the book utilize the ‘wok clock’ technique, where the ingredients are laid out in a clock formation in the order they will be cooked for complete simplicity. Wok Wednesdays and Flavor Fridays, all seen on the School of Wok Youtube channel, are also featured.

Recipes include:

  • Black Pepper Hong Kong Beef
  • BBQ Pork Bao
  • Vegan Pad Thai
  • Pork and Prawn Wontons in Homemade Sichuan Chilli Oil
  • Sweet and Sour Crispy Cauliflower
  • Coming from three generations of Chinese cooks, chef, author and TV presenter

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Yangnyeom Roast Chicken
Yangnyeom Roast Chicken

Yangnyeom Roast Chicken, Korean American: Food That Tastes Like Home Copyright © 2022 Eric Kim. Photographs copyright © 2022 Jenny Huang.

Korean American: Food That Tastes Like Home

New York Times staff writer Eric Kim grew up in Atlanta, the son of two Korean immigrants. Food has always been central to his story, from Friday-night Korean barbecue with his family to hybridized Korean-ish meals for one—like Gochujang-Buttered Radish Toast and Caramelized-Kimchi Baked Potatoes—that he makes in his tiny New York City apartment. In his debut cookbook, Eric shares these recipes alongside insightful, touching stories and stunning images shot by photographer Jenny Huang.

Playful, poignant, and vulnerable, Korean American also includes essays on subjects ranging from the life-changing act of leaving home and returning as an adult, to what Thanksgiving means to a first-generation family, complete with a full holiday menu—all the while teaching readers about the Korean pantry, the history of Korean cooking in America, and the importance of white rice in Korean cuisine.

Recipes like Gochugaru Shrimp and Grits, Salt-and-Pepper Pork Chops with Vinegared Scallions, and Smashed Potatoes with Roasted-Seaweed Sour Cream Dip demonstrate Eric’s prowess at introducing Korean pantry essentials to comforting American classics, while dishes such as Cheeseburger Kimbap and Crispy Lemon-Pepper Bulgogi with Quick-Pickled Shallots do the opposite by tinging traditional Korean favourites with beloved American flavour profiles. Baked goods like Milk Bread with Maple Syrup and Gochujang Chocolate Lava Cakes close out the narrative on a sweet note.

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Seriously Sweet & Sour Pork
Seriously Sweet & Sour Pork

Seriously Sweet & Sour Pork, 10-Minute Chinese Takeaway: Simple, Classic Dishes Ready in Just 10 Minutes! by Kwoklyn Wan. Photography © Sam Folan 2022.

10-Minute Chinese Takeaway: Simple, Classic Dishes Ready in Just 10 Minutes!

10-Minute Takeaway is the fastest, easiest ever cookbook for all your favourite Chinese dishes.

Cooking star Kwoklyn Wan offers over 80 inventive ways of getting food on the table in 10 minutes flat, from start to finish – quicker than doing an online order or picking up the phone!

Here he shares fuss-free and delicious recipes for the likes of Sweet and Sour Pork, Roast Duck in Hoi Sin Sauce, King Prawn Noodles, Rice Noodle Soup, Crispy Chilli Tofu, Marinated Tofu and many more.

With Kwoklyn’s amazing recipes and handy shortcuts, it really is THAT easy.

10-Minute Chinese Takeaway: Simple, Classic Dishes Ready in Just 10 Minutes! by Kwoklyn Wan is available at Amazon.com and Indigo.ca.   (more…)

Thai Red Curry Squash Soup
Thai Red Curry Squash Soup

Thai Red Curry Squash Soup, Milk Street Vegetables: 250 Bold, Simple Recipes for Every Season by Christopher Kimball. Photography by Connie Miller of CB Creative.

Milk Street Vegetables: 250 Bold, Simple Recipes for Every Season by Christopher Kimball

Move vegetables into the centre of your plate from the realm of sides and salads with this vegetable-cooking bible of more than 250 full-flavour recipes, from James Beard and IACP award winner Christopher Kimball’s Milk Street.

Chili-spiked carrots. Skillet-charred Brussels sprouts.  Mashed potatoes brightened with harissa and pistachios. These are just three ways to put vegetables in the centre of your plate.

To get a vegetable education, we traveled to Athens to learn how winter vegetable stews could taste light and bright, not hearty and heavy. In Cairo, we tasted eggplant and potatoes that punched up flavor with bold pops of texture from whole spices. And in Puglia, Italy, we had a revelatory bite of zucchini enriched by ricotta cheese and lemon.

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Malaysian Fried Chicken
Malaysian Fried Chicken

Malaysian Fried Chicken, excerpted from Sambal Shiok: The Malaysian Cookbook by Mandy Yin. Photography by Louise Hagger

Sambal Shiok: The Malaysian Cookbook

Sambal Shiok is a brilliant collection of over 90 accessible recipes that were handed down from Mandy Yin’s mother as well as those that she has developed for her critically acclaimed, award-winning London restaurant. The recipes—such as her signature curry laksa, Penang assam laksa, Malaysian fried chicken, prawn fritters, spiral curry puffs, flaky roti canai, beef rendang, KL golden fragrant clams, sambal mapo tofu, and the perfect steamed rice—can be made for a weekday family meal, a dinner party or celebration.

Malaysian food results from the unique merger over centuries of indigenous Malay ingredients with Indian spices and Chinese techniques. Every dish delicately balances sweet, sour, salty with chilli heat and a hint of bitter. With Mandy’s evocative look at Malaysian food culture, her recipes, and the basics of a Malaysian pantry (shrimp paste, lemongrass, tamarind and coconut milk), you can easily enjoy the most delicious Malaysian meals at home.

Sambal Shiok: The Malaysian Cookbook is available at Amazon.com and Indigo.ca.  (more…)