AMOK

Khmer Steamed Fish Curry

Amok is a special dish in Cambodia. At its heart is the kroeung, the Khmer curry paste made of fresh aromatics like lemongrass, galangal, turmeric, makrut lime leaves, and fingerroot (also known as Chinese ginger) that are pounded to a paste in a mortar and pestle. I’ve made it here with ingredients you can find at local Asian markets, along with some “Khmer mom” tips!

BEGUN BHORTA / SATNI

Bengali Eggplant Mash

Eggplant bhorta, or satni (বেগুন ভর্তা/চাটনি) as we call it in my Sylheti home, combines smoky eggplant with pungent mustard oil and the heat of fresh and dry chili peppers. The dish is very forgiving: as all Bengali mothers will tell you, it’s best to measure the ingredients with your heart!

PAO CAI

Sichuan Brined Pickles

Pao cai pickles are fermented with the microorganisms naturally present in the environment and on the vegetables. It’s a living food that can span generations, with brine from one batch jump-starting the next. Be sure to save brine for your next batch, and share some with new picklers!

UMDHRE

Tibetan Ramp Rice Pilaf

Umdhre is a simple and delicious dish made with wild ramps and rice, traditionally served with any kind of chili sauce—but I like yogurt chili sauce the most!

MANTI C TYKVOY

Tatar Pumpkin Dumplings

Manti are traditional Central Asian steamed dumplings, and a classic crowd pleaser. Perfect for gatherings large or small, and great with both vegetable and meat fillings. Our Tatar version features pumpkin!

NISHIME

Japanese Root Vegetable Stew

Nishime is a Japanese stew of simmered root vegetables with an optional protein. It is simmered until most of the water is evaporated, producing a reduced sauce with lots of umami, sweet, and salty flavors.

KURZE

Juhuro Beef Dumplings

Kurze are small dumplings filled with savory juicy beef and onions, popular throughout Dagestan and Azerbaijan. They say that “one isn’t done eating kurze until their body is stuffed from mouth to bottom.” Our Juhuro version is Kosher.

ABUELITA CONCHAS

Mexican Sweet Bread

As a Cantonese Mexican American, I love both Chinese and Mexican desserts. This is a recipe for Mexican conchas—a sweet bun that resembles the bite of soft, buttery milk breads popular throughout Asia. You could also flavor them with matcha, taro, or black sesame.

KONGNAMULGUK

Korean Soybean Sprout Soup

This refreshing soup is good for everyday meals, also if you’re not feeling well, or in the winter. I love eating it with other 반찬 banchan (side dishes) like 김 seaweed and 김치 kimchi.

CURRY CHICKEN

Jamaican Chicken Curry

This spicy Jamaican recipe creates layers of texture by adding onions and scallions throughout the process, and highlights the shared culture and cuisines between the South Asian and Caribbean diasporas.

ALOO CHICKEN KA SALAN

Pakistani Potato Chicken Curry

This recipe starts with a luscious sauce of onions, tomatoes, and whole spices.
A full-blown fragrance explosion! Goes well with rice, roti, or paratha.

MJADDARA

Palestinian Bulgur & Beans

This recipe can be made with a variety of grains and beans—whatever you have on hand. Accompany with tahini, yogurt, and anything pickled!

FISH CUTLETS & DILL SAMBOL

Sri Lankan Fish Croquettes

Fish croquettes—or “cutlets,” as we say in Sri Lanka—are a beloved tea-time or evening drink snack. They’re usually made from tinned fish: perfect for quarantine! The filling is spicy with green chillies, turmeric and black pepper.

TOFU MANDU

Korean Tofu Dumplings

These vegetarian mandu have a soft tofu filling with bites of shiitake and mung bean noodles. The buchu packs a garlicky punch and pairs perfectly with black vinegar.

PORK GYOZA

Japanese Pork Dumplings

Pan-fried dumplings with crispy golden edges and a soft, juicy filling of gingery pork, cabbage, and scallions. My favorite way to eat this Japanese snack or side dish is dipped in a homemade ponzu sauce.

BHINDI & ROTI

Pakistani Okra with Flatbread

This dish works even if you’re missing some ingredients. You can even substitute the main ingredient, okra, with squash or eggplant!

BODIRING SALAT

Uzbek Potato Salad

The unusual combination of cooked potato and raw cucumber pairs nicely in this refreshing salad that is eaten all year round!

BÁNH BÈO

Vietnamese Rice Cakes

These little steamed rice cakes can be a blank canvas for however you choose to adapt them with whatever toppings you already have. Tangy, savory, soft and crunchy, bánh bèo are a well-loved Vietnamese street food classic.

AYAM GORENG KREMES

Indonesian Fried Chicken

Unlike the western style of breading fried chicken, the Indonesian version is marinated by simmering the chicken in spices, then fried until golden brown. Serve hot with white rice, cucumber salad, and sambal!

XIAN BING

Chinese Hand Pie

Growing up, my favorite foods were char siu baos, and any pillowy-soft pocket-shaped snack. These hand pies have a savory filling encased in a vaguely sweet, starchy blanket that embody total comfort for me. They remind me of home.

XÔI MẶN

Vietnamese Savory Sticky Rice

Xôi Mặn is a street food that contains fillings like caramelized shallots, mushrooms, and pork. While not traditionally steamed in banana leaf, doing so adds a sweet earthiness—
and it’s fun to unwrap!

A Realtime Community Cookbook Created by Chefs and Artists of the Asian Diaspora