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101 Easy Asian Recipes

posted by: November 27, 2015 - 7:00am

Cover art for 101 Easy Asian RecipesAs a serious home cook who loves to read cookbooks, I was excited to get my hands on 101 Easy Asian Recipes, by Peter Meehan and the editors of Lucky Peach. I’m a longtime fan of Lucky Peach magazine, a quarterly journal that focuses on food writing of all kinds. Their first cookbook is very approachable. It features simple, clear instructions, plenty of procedural drawings (like how to properly fill and seal a dumpling) and glossy color photographs of finished dishes. Meehan admits that “Asian” is a wide catch-all term — for example, there are no Indian recipes in the book — and they’re not necessarily aiming for authenticity. A recipe for “mall chicken” is a nod to the sauce-doused chicken chunks sampled on toothpicks at nearly every food court you’ve ever visited. This version is baked rather than fried, but is no less craveable.

 

A trip to an Asian supermarket to stock your pantry is a must as you’ll need things you probably won’t find at your local supermarket. Not only does the book provide a frequently used ingredient list, but there are photographic spreads of the actual items. This helps remove any possible confusion, as many of the ingredients may be unfamiliar. These include things like black vinegar, fish sauce, sesame oil, sambal oelek, dashi and white pepper. Recipes call for all types of noodles, from ramen and udon to gluten-free Korean glass noodles (made from sweet potato starch) and rice sticks.

 

Meehan has a great sense of humor that shines through in the notes, the recipes are easy to follow and the results are impressive. I’ve made several dishes with great success in the last couple of weeks, including a smashed cucumber salad with chili, cilantro and peanuts; braised baby bok choy with oyster sauce and crispy garlic; and homemade “dollar dumplings” with dipping sauce. Borrow 101 Easy Asian Recipes now and you’ll likely buy your own copy later.


 
 

Revised: November 27, 2015