A Realtime Community Cookbook Created by Chefs and Artists of the Asian Diaspora
See Latest Recipes
See Latest Recipes
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.
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.
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.
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.
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.
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 and usually made from tinned fish—perfect for quarantine. The filling is spicy with green chillies, turmeric and black pepper.
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.
Japanese Pork Dumplings
Pan-fried dumplings with golden crispy 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!
Uzbek Potato Salad
The unusual combination of cooked potato and raw cucumber pairs nicely in this refreshing salad that is eaten all year round!
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!
Growing up, my favorite foods were char siu baos, and any pillowy-soft pocket-shaped snack. These handpies have a savory filling encased in a vaguely sweet, starchy blanket that embody total comfort for me. They remind me of home.
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!