Category Archives: Asian Recipes

Anytime Is Right For Chili Crisp Salmon Burger

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Would you believe this was made with tinned smoked salmon flavored with chili crisp?
Would you believe this was made with tinned smoked salmon flavored with chili crisp?

Tinned fish is having a moment. So much so, that some people are just over it.

Not me, though.

At any given moment, you’ll always find in my pantry tins of anchovies, sardines, trout, tuna, and salmon.

Especially Fishwife Tinned Seafood’s collab with my go-to chili crisp-maker, Fly by Jing, of which I recently received samples.

Fishwife was founded by Becca Millstein and Caroline Goldfarb in 2020 during the pandemic. Like so many of us, they were cooking more at home and unsatisfied with the quality of tinned seafood in the market. So, they set out to create their own, based on wild and farmed seafood that’s sustainable.

Today, Fishwife offers a range of products including salmon, mussels, trout, albacore tuna, mackerel, sardines, anchovies, and even California white sturgeon caviar.

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Tuck Into Gochujang Sesame Noodles with Broccolini

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The Korean staple fermented pepper paste really jazzes up these sesame noodles.
The Korean staple fermented pepper paste really jazzes up these sesame noodles.

If you go nutty for Asian sesame or peanut noodles, then this version will definitely have you hooked from the first bite.

That’s because “Gochujang Sesame Noodles with Broccolini” adds the Korean fermented pepper paste to the mix for big, brawny flavor that grabs your taste buds and doesn’t let go.

Easy enough to make on a weeknight, this recipe is from “You Got This!” (Simon Element), of which I received a review copy.

It’s by Connecticut-based Diane Morrisey, a self-taught cook who’s a former caterer and executive at Whole Foods overseeing prepared foods.

She describes the collection of 100 recipes as being for “real people.” After all, as a wife and working mom of six kids, she knows all about how hard it can be to juggle multiple responsibilities while still trying to get food on the table every night.

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The Nostalgic Taste of No-Churn Yuen Yeung Ice Cream Cake

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Sara Lee Pound Cake goes fancy and sentimental.
Sara Lee Pound Cake goes fancy and sentimental.

As a Chinese American kid growing up in San Francisco, I would peer into our family freezer to spy not only bamboo leaf-wrapped sticky rice dumplings and on-sale bags of shrimp for future stir-frys, but plenty of Swanson Salisbury steak dinners, boxes of Banquet boil-in-bag chicken a la king, and Sara Lee Pound Cake.

The latter of which I much preferred to eat still frozen.

Apparently, I wasn’t alone in that, either.

Not if the cookbook, “Salt Sugar MSG: Recipes From A Cantonese American Home” (Clarkson Potter), of which I received a review copy, is any indication.

That’s because deep within its pages is a recipe for “No-Churn Yuen Yeung Ice Cream Cake” made with — you guessed it — a Sara Lee Pound Cake, but one gussied up with layers of a fluffy whipped cream-and condensed milk flavored with Lipton tea and a dash of coffee.

For me, it is as if old-school Chinatown milk tea and that buttery dense pound cake decided to skip joyously together down memory lane.

The cookbook was written by Calvin Eng, chef and owner of Bonnie’s, a well-regarded Cantonese American restaurant in Williamsburg in New York. who is also a Food & Wine “Best New Chef,” with assistance from Phoebe Melnick, a New York video journalist.

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The Choi of Roasted Beets with Chili Crisp, Cilantro, and Lime

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Roasted beets never had it so good, as in this audacious dish.
Roasted beets never had it so good, as in this audacious dish.

The beet goes on.

And on and on in this inspired dish that’s a pure powerhouse of flavors that lingers devilishly on the palate.

“Roasted Beets with Chili Crisp, Cilantro, and Lime” is sweet, spicy, earthy, acidic and full of umami, and sure to make even an avowed beet hater change their tune.

This easy recipe is from the new “The Choi of Cooking” (Clarkson Potter), of which I received a review copy.

With a title like that, it could have been written only by Roy Choi, the South Korea-born chef who made a colossal splash in Los Angeles with his Kogi BBQ that ignited the food truck craze.

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Saucy Miso Roasted Turnips and Radishes

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Roasted turnips and radishes, plus their green tops, in a delectable sauce.
Roasted turnips and radishes, plus their green tops, in a delectable sauce.

My cousin’s wife, Mayjane, is a true sauce fanatic. So much so that’s she’s been known to ask a server to scrape up the last tablespoonfuls of sauce from a seemingly-empty restaurant dish to deposit in a doggy bag to savor the next day at home.

As such, I have no doubt that she would got nuts for the buttery, tangy, umami-bomb of a sauce that triumphs in “Miso Roasted Turnips and Radishes.” Without question, the rest of you will, too.

This easy side dish is from “Warm Your Bones” (Union Square & Co., 2024), of which I received a review copy.

It was written by Vanessa Seder, a food writer and culinary instructor, who was a long-time teacher at the Stonewall Kitchen headquarters in Maine.

Although the book’s subtitle is “Cozy Recipes for Chilly Days and Winter Nights,” most of the recipes can be enjoyed year-round. That includes “Nutty Homemade Sourdough Parmesan Crackers with White Bean, Sun-Dried Tomato, and Sage Dip,” “Roasted Cauliflower Steak Sandwiches with Hard Boiled Eggs and Herby Olive Oil Yogurt on Flatbreads,” “Spicy Fideos with Seafood,” and “Banana Maple Bundt Cake with Creme Fraiche Glaze.”

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