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Pickles and Tea Entrees

Roasted Aubergine (Eggplant) with Spicy Pili Sauce (Terong Saos Kacang Kanari Pedas)

10 May, by Smithsonian Asian Pacific American Center in Entrees, Indonesian, Main Course, Roasting, Sides, Vegan, Vegetable

Pili nuts are similar to almonds but with a richer, creamier taste. They are plentiful in Maluku, a province comprised of nearly a thousand islands. The province was once known as the Moluccas or The Spice Islands, a historic trading hub for the visiting merchants...

Chinese New Year Recipe: Instant Pot Hainanese Chicken Rice

09 Feb, by Smithsonian Asian Pacific American Center in Celebrations, Chinese, Comfort food, Cook books, Entrees, Family style, Instant Pot, Main Course, Poaching, Poultry, Singaporean

Okay okay, if you grew up in Singapore like me, Hainanese chicken rice is not technically a new year dish. It's more of an eat-it-whenever-you-want dish. However, a whole chicken, is also served at new year to symbolize family, unity and togetherness. White Cut Chicken...

long life noodles

Longlife Noodles

13 Feb, by Smithsonian Asian Pacific American Center in Celebrations, Comfort food, Entrees, Family style, Main Course, Singaporean, Stir-frying

Adapted from The Asian Grandmothers Cookbook (Sasquatch Books, 2009/2012) Noodle dishes are always served during birthdays and Chinese New Year because the Chinese believe they symbolize good fortune, prosperity, and longevity. The longer the noodles, the longer (and luckier) your life will be — so don’t...

“The Food of Taiwan” and Taiwanese Red-Braised Pork Belly (红烧肉) Recipe

29 Apr, by Smithsonian Asian Pacific American Center in Braising, Chinese, Cook books, Entrees, Food traditions, Main Course, Pork, Recipes, Taiwanese

Taiwanese cuisine has languished under the culinary radar in the U.S. for far too long. To be honest, even I was unsure how Taiwanese food distinguishes from mainstream Chinese. Fortunately, I came across The Food of Taiwan—Recipes from the Beautiful Island (Houghton Mifflin Harcourt, 2015) by...

Indonesian white curry chicken

Indonesian White Chicken Curry (Opor Ayam)

05 Feb, by Smithsonian Asian Pacific American Center in Braising, Entrees, Indonesian, Poultry

Heady spices like coriander and cumin mingle with coconut milk in this lovely chicken curry, one of my favorite childhood dishes. I’ve tweaked it a little to make it simpler to prepare but don’t worry, it’s just as tasty. The slow oven technique (thank you...

Indian spices

Indian Spiced Buttermilk Chicken

08 Jan, by Smithsonian Asian Pacific American Center in Entrees, Indian, Poultry, Roasting

Of all the ingredients I buy on a regular basis, cilantro and buttermilk give me the most angst. Wanna know why? I can't seem to use them up fast enough before the cilantro browns and the buttermilk curdles. Perhaps I should start a petition for...

Rellenong Manok–A Very Special Pinoy Holiday Dish

22 Dec, by Smithsonian Asian Pacific American Center in Celebrations, Comfort food, Cooking method, Entrees, family, Filipino, Food traditions, Fusion, Meat, Roasting, Tips and techniques

Holiday traditions in the U.S. abound. From roasted goose to the Feast of Seven Fishes, many American immigrant communities bring a piece of their homeland to the Christmas table. The Filipino dish rellenong manok (rel-ye-nong ma-nok) must be one of the most intricate and elaborate, both...

A Steamed Thanksgiving Bird

20 Nov, by Smithsonian Asian Pacific American Center in Celebrations, Chinese, Entrees, Food traditions, Poultry, Roasting, Steaming, Tips and techniques

When I was researching my first book, The Asian Grandmothers Cookbook, several Chinese Americans I spoke to told me that their parents prepared steamed chicken or duck instead of roast turkey for Thanksgiving. I wasn't surprised because steaming is more traditional than roasting in many Asian...

Stir-fried Eggs with Heirloom Tomatoes (西红柿炒鸡蛋)

16 Oct, by Smithsonian Asian Pacific American Center in Chinese, Comfort food, Entrees, Kid-friendly, Recipes, Stir-frying, Vegetable

Ask anyone of Chinese descent and they’ll most likely tell you stir-fried eggs and tomatoes was a staple dish on their when-I-was-growing-up table. Just like lola’s pancit or obachan’s niku jaga, each family has their own rendition of this homestyle, comforting dish. Yes to Shaoxing Chinese...

Filipino bbq

5 Asian Secrets to Tender, Flavorful Meat on the Grill

03 Jul, by Smithsonian Asian Pacific American Center in Condiments, Entrees, Filipino, Grilling, Indian, Indonesian, Korean, Tips and techniques, Vietnamese

With July 4th right around the corner, it's time to get serious about grilling. And if you've ever been a victim of tough, dry meat fresh off the flames, you'll want to read this. I'm not going to talk about techniques or equipment--I'll leave that to the...

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