Asian

Pla Phad Phrik Khing The pummelo salad makes a nice first course with this dish.

Dashi is a subtly flavored soup stock that is used throughout Japanese cooking.

This recipe originally accompanied epi:recipeLink="101031"Thai Curry Penne with Ginger-Tomato Chutney</epi:recipeLink>.

Editor's note: The recipe and introductory text below are excerpted from chef Neil Perry's book Rockpool. Neil also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page. For your convenience, we've converted the measures — with as much accuracy as possible — from Australian to American. For those who have metric equipment and wish to follow Neil's recipe to the milliliter, we've included the original measures too. This recipe is an accompaniment for Lobster, Soy Chicken, and Mango Salad . Master Stock Chicken is to me the Chinese equivalent of a beautifully roasted chicken with garlic. I find the best thing to do with the chicken the next day is to fry it.

Kalbi Editor's note: The recipe below is excerpted from restaurateur Jenny Kwak's book, Dok Suni: Recipes from My Mother's Korean Kitchen. Kwak also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page. To read more about Kwak and Korean cuisine, click here.

Bibim Gooksu Editor's note: The recipe and introductory text below are excerpted from restaurateur Jenny Kwak's book, Dok Suni: Recipes from My Mother's Korean Kitchen. Kwak also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page. To read more about Kwak and Korean cuisine, click here. This noodle dish is very gratifying on hot summer days when you want to eat something light, healthy, and refreshingly cold. The crisp, clean texture of the cucumber combined with the spiciness from kimchi, the tang from the rice vinegar and a subtle sweetness from the sugar makes the dish so good. The noodles are served over a bed of ice, then topped with this spicy salad-like mixture.

Active time: 40 min Start to finish: 4 hr In China, northern China in particular, pork belly — fresh (unsmoked) bacon with skin and bones — is cooked just like the rest of the pig. Chef Susur Lee simmers it, then steams it until its fall-off-the-bone-tender. Pork belly is available at Chinese meat markets and some butcher shops.

In Japan a bamboo sushi mat, known as a sudare or a maki su, is used to roll this omelet roll. However, even without a mat, you should have no trouble making the roll.

Can be prepared in 45 minutes or less.

This simple, comforting, home-style dish evolved after the Meiji Restoration, when beef entered the Japanese diet. You can easily use pork or chicken instead of the beef. Enjoy it on a snowy winter night with a side of greens.

Some advance preparation is required for these wings: The yogurt needs to drain for 2 hours and the wings need to marinate for at least 2 hours.

Inspired by Vietnamese cuisine, this combination is also satisfying on its own as a meatless lunch.

Somen Active time: 20 min Start to finish: 1 hr In a six-part series in 1975, correspondent Elizabeth Andoh taught us about the reverent seasonality of Japanese cuisine. It was with this summer recipe that many of us learned that noodles as well as rice are eaten in Japan. The concept of icy-cold noodles took only one taste to grasp: Andoh's recipe for somen is one of the lightest and most refreshing pasta preparations we've ever had.

The dumplings can be assembled and chilled up to eight hours before steaming.