Asian cuisine

Crispy Vegetarian Spring Rolls with Tofu and Mushrooms

These crispy Vietnamese spring rolls, or chả giò, are traditionally made filled with vermicelli noodles, wood ear mushrooms, pork and, sometimes, shrimp, though this can vary regionally. Chef Skylar Hanka from the Culinary Institute of America shows us how to make a vegetarian version, filled with tofu and vegetables. In Vietnam, these spring rolls are enjoyed as an appetizer, wrapped in lettuce and herbs before dipping in nước chấm.
Get the Vegetarian Spring Rolls recipe here!

Kimchi Fried Rice with Thai Herbs

Savory and spicy, kimchi fried rice is a popular dish in South Korea that has endless variations. The tart and spicy kimchi, and sweetness and heat of the chili paste make kimchi fried rice a beloved dish all over the world. This vegan take on kimchi fried rice has a bit of an Asian fusion twist, with the addition of Thai herbs and crispy fried egg roll strips for a garnish.
Get the Kimchi Fried Rice recipe here!

Vietnamese Crepes with Teriyaki Tofu: Banh Xeo

Bánh xèo are crispy and savory crepes made with rice flour that are a popular street food in southern Vietnam. Bánh xèo literally means “sizzling pancake” in Vietnamese and refers to the sizzling sound when the rice batter is poured onto the hot skillet. The crepes are stuffed with all sorts of ingredients, such as pork, prawns, mung beans, and bean sprouts. Chef Toni Sakaguchi from the Culinary Institute of America shows us a plant-forward version stuffed with mushrooms, bean sprouts, and tofu.
Get the Banh Xeo recipe here! 

SunnyHills Pineapple Cakes, Taipei

Taiwanese pineapple cakes are a type of shortbread pastry filled with sweet caramelized pineapple. Open since 2008, Taipei’s SunnyHills Pineapple Cakes is known for having the best the city has to offer. Customers enjoy a cup of tea with their complimentary pineapple cake while relaxing in the shop’s quaint ambience. Here to tell us about SunnyHills Pineapple Cakes is Joan and K.F. Seetoh
Get recipes and watch the full series here!
 

Wu Pao Chun Bakery, Taipei

KF Seetoh takes us to Taipei’s Wu Pao Chun Bakery where he talks with owner and award-winning baker Wu Pao Chun. Wu Pao Chun was awarded Master Baker in the bread category of the 2010 Bakery Masters competition held in Paris, and his Rose and Lychee Bread and Red Wine Longan Bread have won numerous medals in world bread making competitions.
Get recipes and watch the full series here!
 

Taiwanese Steamed Fish at Ivy’s Kitchen, Taipei

Chef Ivy Chen of Ivy’s Kitchen in Taipei shows Steve Jilleba how to steam big eye snapper and grunt that has been marinated in ginger and green onions. She adds shredded ginger, pickled plum cordia before placing the fish in a bamboo steamer for 10 minutes.
Get recipes and watch the full series here!
 

Taiwanese Stir Fried Water Lily at Ivy’s Kitchen, Taipei

Chef Ivy Chen of Ivy’s Kitchen in Taipei shows Steve Jilleba how to make Taiwanese Stir Fried Water Lily. Water lily grows in fresh water and can grow several meters long. She heats oil in a wok and adds garlic, and the water lily, which has been sliced into 2-inch pieces. When the water lily turns bright green it is seasoned with salt and served.
Get recipes and watch the full series here!
 

Taiwanese Stir-Fried Noodles with Vegetables and Black Bean Soy Sauce at Ivy’s Kitchen, Taipei

Chef Ivy Chen of Ivy’s Kitchen in Taipei shows Steve Jilleba how to make a classic Taiwanese dish: Stir-Fried Noodles with Vegetables and Black Bean Soy Sauce. She heats oil in a wok and stir fries sliced shiitake, sliced white onion, shredded pork, carrots, shredded cabbage, rice wine and black bean soy sauce, and alkaline noodles.
Get recipes and watch the full series here!