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Sichuan pepper adds the perfect zing to a paloma.

Introduction

I love the way that Sichuan pepper complements citrusy fruit like lemon, yuzu, pomelo, and grapefruit and thought it would be perfect to add a zing to one of my favorite cocktails, a paloma. The mala simple syrup is super quick and easy to make. It can be stored in the refrigerator for up to a month and added to almost any cocktail that calls for a bit of sweetness.

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Aside from enjoying Vietnamese coffee hot, cold, and warm, you may also freeze it.

Introduction

In tropical Vietnam, frozen desserts are extra-welcome. Beloved ice-cream shops, like Kem Bạch Đằng and Kem Tràng Tiền, enjoy loyal followings. In operation since 1958, the latter is famous for kem que (ice-pops) and was mentioned in The Mountains Sing, Nguyễn Phan Quế Mai’s historical novel centered on women in war-torn Vietnam. In one passage, the women’s intense struggles are momentarily relieved by a rare luxury—a modest frozen snack at Kem Tràng Tiền. The grandmother and granddaughter experience poignant childlike glee, and their joyfulness inspired me to create this coconut-coffee ice-pop. I took cues from the motherland, where kem que is often sweetened by condensed milk and enriched by coconut milk. So aside from enjoying Vietnamese coffee hot, cold, and warm, you may also freeze it.

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Kungpao is characterized by a balance of spicy, savory, sour, and sweet tastes.

Introduction

Kungpao, yet another classic flavor profile in Sichuan cuisine, is characterized by a balance of spicy, savory, sour, and sweet tastes. The sauce is versatile and can be applied to many canvases, most famously on chicken. I’ve made everything from kungpao eel to venison to tofu, but the version I frequently make is shrimp, since it comes together quickly. Take caution when you fry the dried chilies. Depending on how hot your chilies are, the room and your lungs might fill with smoke, so try not to take any deep breaths and definitely turn on the exhaust fan and open the windows.

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Lotus root is actually the stem of the lotus flower. It may look intimidating but it’s easy to cook and super versatile.

Introduction

Some restaurants in Taiwan will set out appetizers at the front entrance, and I always reach for the lotus root salad. If you ask my friends and family what my favorite vegetable is, everyone will say lotus root! Lotus root is actually the stem of the lotus flower. It may look intimidating but it’s easy to cook and super versatile. It’s crunchy, absorbs flavor well, and reminds me of a less starchy version of potatoes. The best part about this salad is that if you prep it ahead, the lotus root will continue to soak up the flavor of the sauce, so you can enjoy it throughout the week, and it tastes better every time. Lotus root also has plenty of health benefits, such as boosting digestion, regulating blood pressure, and reducing stress.

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Jjolmyeon is as much a salad as a noodle dish, with crunchy julienned vegetables and hard-boiled eggs on top of wheat noodles.

Introduction

Stella Pak is the creative brain behind Noona Noodles, one of our favorite Korean noodle shops in New York City. Pak, a former magazine beauty editor (one of the cool ones), launched Noona (translation: “big sister”) in the busy Food Gallery 32 food court in the heart of Manhattan’s Koreatown in 2018, and she hasn’t looked back. Working with her mother, Byung-Sul Kim, Pak is helping pioneer the next generation of NYC’s Koreatown. While the noodles sold at Noona are versions of the classics like sujebi (dough flakes), jjamppong (wheat noodles in seafood broth), and ramyun, they are presented with an eye for bold flavors, possible internet viral takeoff in their naming (check the Frat Boy Ramen), and full deliciousness. We’ve taken many hard-core Korean food fans to Noona, and they’ve been blown away by Pak’s menu of noodles.

When we started talking to Pak about a recipe, we were taken back to her now-closed Hi Noona restaurant in the East Village. Walking in, you were greeted by a lineup of Korean wellness drinks and salads. We were instantly like, “Whoa, here’s the Korean Sweetgreen we’ve always hoped for.” Crisp salads with toasted rice, vegan mushroom bowls with kim, and smoothies made with the homeopathic multigrain powder misugaru. One of her items from that menu remains stuck in our heads. Jjolmyeon (chewy noodles) is as much a salad as a noodle dish, with crunchy julienned vegetables and hard-boiled eggs sitting on top of chilled wheat noodles. The “sweet heat” in the name is a tip to the sauce, which includes a full-bodied puree of pineapple followed by the heat from chile. If you cannot find jjolmyeon, substitute buckwheat noodles.

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Okonomiyaki is a savory pancake filled with cabbage and scallions and various toppings.

Introduction

Okonomiyaki is a savory pancake filled with cabbage and scallions and various toppings such as thinly sliced pork, seafood, and cheese. There are roughly two types of okonomiyaki: Osaka-style and Hiroshima-style, which is from my hometown. The Hiroshima-style is layered with noodles, and the Osaka-style has all the chopped ingredients mixed in with the batter. Even though I grew up in Hiroshima, I cook Osaka-style okonomiyaki at home because they’re much easier to make. Yamaimo (mountain yam) is often used to make Osaka-style okonomiyaki fluffy, but it’s hard to find in the US, so I use zucchini for a similar texture.

I rarely make okonomiyaki in Japan because they’re so easy to find in restaurants. Usually, there’s a table with a hot plate built into it for keeping the okonomiyaki hot while you eat it. Or sometimes you sit at the counter and the chef prepares it right in front of you. My close friend Susan Vu, who is an extraordinary recipe developer and food stylist and has tested many of the recipes for this book, came up with the brilliant idea of making mini okonomiyaki. They’re much easier to cook and flip and can be served as a starter for a dinner party. When you add the bonito flakes to the piping-hot okonomiyaki, notice how they start “dancing” and moving to the steam.

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Finely ground toasted pistachios sifted with cake flour gives this beautifully nutty single-layer fancy cake its flavor.

Introduction

Finely ground toasted pistachios sifted with cake flour gives this beautifully nutty single-layer fancy cake its flavor. Swiss meringue strawberry buttercream is then piped on top using a large multi-pronged star tip, and the whole cake is dotted with fresh berries of all kinds, along with whole pistachios and chopped sprinkled pistachios too, if you so desire. I used what I had in the fridge to decorate this cake, which included gooseberries and fresh mint. Go nuts!

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Fresh raspberries add a pop of bright fruit flavour, and pink icing sugar gives an ethereal look to these pretty pastries.

Introduction

Red berry scones are always a crowd pleaser, and our raspberry and rose variety are no exception. Fresh raspberries add a pop of bright fruit flavour, and a delicate dusting of pink icing sugar, made by blending dragon fruit powder and rose petals into icing sugar, gives an ethereal look to these pretty pastries. Don’t forget an extra sprinkle of rose petals, which add a lovely contrast to the blush-pink palate. We love to make these rose-scented lovelies around Valentine’s Day— a delicious substitute for a dozen roses!

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Make and serve as a main course or sliced into strips and tossed onto salads.

Introduction

The first time I made this, my daughter—who was six at the time—got up from the table mid-dinner to give me a hug. She said, “Thank you for making me this chicken, Mom.” I just about melted. Later that night, she remembered the tasty chicken in her prayers, thanking God for it in true six-year-old fashion. It’s been making regular appearances at our table ever since, whether it’s served as a main course with potatoes and veggies, layered on a bun and topped with coleslaw and pickles, or sliced into strips and tossed onto salads.