20 posts with this tag

Tempe: A Primer

Tempe, a vegetable protein made from fermented soybean, is a staple in many Indonesian dishes due to its nutritional profile and versatility. Pat Tanumihardja shares about tempe's history and tips for preparation.

5 months ago   •   4 min read

More Spice, More Funk, More Sour!

Dishes that were previously considered regional specialties have found their way into mainstream markets as new Chinatown restaurants seek to satisfy the demand for foods that are spicier and funkier than those that founded the communities.

5 months ago   •   7 min read

Crossroads No. 1: Korean Ragu

The first installation of "Crossroads," a new column featuring stories and recipes from Asian immigrant families living and cooking in the United States—carrying on their heritage in ways that are unique to them. This month's edition: Chicago-based chef Won Kim (Kimski) and his mother Sun Hee.

7 months ago   •   4 min read

A Chronicle of Puto

Puto, Filipino steamed rice cakes, can come in all different shapes, sizes, and colors—but putong puti is really the "blank canvas" on which other flamboyant iterations are created. ⁠

7 months ago   •   9 min read

An Ode to Braised Pork Over Rice

Braised pork over rice has emerged to be perhaps the most emblematic dish of Taiwan, with regional variations galore. The secret? Fat and skin.

8 months ago   •   4 min read