Worldwide Locations

Worldwide Locations

Asia Blog

Singapore-Style Filled Pancakes (Popiah)

Popiah (Photo by <a href=food_in_mouth/flickr)" src="http://www.asiasociety.org/files/imagecache/small/popiah.jpg">
Food & Recipes

This is a version of a fresh spring roll, sold at every open-air eating center in Singapore.

Makes about 25 rolls.

Ingredients

Shanghai Sticky Rice Siu Mai

Photo by <a href=avlxyz/flickr" src="http://www.asiasociety.org/files/imagecache/small/siumai_avlxyz.jpg">
Food & Recipes

You don't have to travel to Shanghai to discover how different their siu mai is from the classic Cantonese version. It is not surprising that the regional cuisines of China have similar items that are made from different ingredients. This is one such item. Shanghai siu mai is made with sticky rice, or glutinous rice, while the Catonese version is made with ground meat. This version is from the Shanghai Cuisine Bar and Restaurant in New York City's Chinatown. You can freeze the dumplings before steaming for up to one month.

Makes about 60 dumplings.

South Pacific Crabs with Mayonnaise

(Photo by gorgeoux/Flickr)
Food & Recipes

Directions

Serve the boiled crabs at room temperature or chilled, accompanied by a good mayonnaise and with claw crackers and slender pointed crab forks to enable diners to extract every bit of meat from the shells. This is then dipped in the mayonnaise or after a small pile of crab meat has been extracted, it is mixed with the dressing.

Simplicity itself, and the sweet flavor of the crabs is given pride of place, especially if they happen to be coconut crabs.

Red Amaranth (Hin Choy) with Garlic and Oyster Sauce

Photo by <a href=FotoosVanRobin/flickr" src="http://www.asiasociety.org/files/imagecache/small/redamaranth2.jpg">
Food & Recipes

Serves 4-6

Ingredients

1 bunch red amaranth
2 tablespoons oil
1 teaspoon crushed garlic
2 tablespoons oyster sauce
2 teaspoons sugar
2 teaspoons cornflour (cornstarch)

Directions

Pot Stickers

Photo by <a href=jslander/flickr" src="http://www.asiasociety.org/files/imagecache/small/potstickers_jslander.jpg">
Food & Recipes

Ingredients

1 quantity dumpling filling
250 g/8 oz/2 cups plain (all-purpose) flour
250 ml/8 fl oz/1 cup boiling water
4 tablespoons peanut oil

Directions

Puttu

Puttu (Photo by <a href=Premshree Pillai/flickr)" src="http://www.asiasociety.org/files/imagecache/small/puttu_premshree.jpg">
Food & Recipes Puttu (or Pittu) is steamed in narrow cylindrical molds with a loose, perforated base. These are sold in shops specialising in Indian and Sri Lankan ingredients. Improvise by using a narrow tin about 12 cm (5 in) long and 6 cm (2 1/4 in) wide, with a press-on lid. A Dutch cocoa can is the perfect size and shape. Cut away base of can and invert so the lid is now the base. Drill small holes in the lid so steam can penetrate. After steaming, remove lid and push the steamed rice cake through the wider opening.


Ingredients

Pineapple Coconut Curry

(Photo by Foma/Flickr)
Food & Recipes

Serves 4.

Ingredients

half a large firm pineapple
1 medium onion, finely chopped
2 teaspoons finely chopped garlic
2 tablespoons oil
1 tablespoon ground coriander
2 teaspoons ground cumin
1 teaspoon chilli powder
or 1 fresh red chilli, sliced
250 ml/8 fl oz/1 cup thick coconut milk
3 cardamom pods, bruised
3 whole cloves
1 small stick cinnamon
1 teaspoon salt or to taste
1 teaspoon palm sugar or brown sugar

Directions

Fried Anchovies with Dried Peanuts

(Photo by SWoo/Flickr)
Food & Recipes

Ingredients

peanut oil for deep frying
90 g/3 oz/1 cup dried small anchovies (ikan bilis)
150 g/5 oz/1 cup raw peanuts
1 teaspoon caster sugar
1/2 teaspoon salt
1/2 teaspoon chilli powder

Directions

Heat oil in a wok and fry anchovies over medium heat until pale brown. Remember they will continue to darken even after being removed from the heat. Lift out on a slotted spoon and drain on paper towels.

Parsi-Style Spicy Scrambled Eggs (Akoori)

(Photo by caviar and codfish/Flickr)
Food & Recipes

Serves 4.

Ingredients

6 large eggs
4 tablespoons milk
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon ground cumin
2 tablespoons ghee
6 spring onions (scallions), finely chopped
2 fresh chillies, seeded and chopped
1 teaspoon finely grated fresh ginger
1/8 teaspoon ground turmeric
2 tablespoons chopped fresh coriander leaves
1 small ripe tomato, diced (optional)
coriander sprigs to garnish

Directions

Ginger Mix (Gin Thoke)

(Photo by vieux bandit/Flickr)
Food & Recipes

Popular as a digestive snack after meals in Burma, this is offered in very small bowls, and eaten with the fingers.

Ingredients

125 g/4 oz very tender fresh ginger
6 tablespoons lime or lemon juice
2 tablespoons peanut oil
1 tablespoon oriental sesame oil
12 cloves garlic, sliced
3 tablespoons white sesame seeds
salt to taste

Directions