Asian

This coconut rice recipe appears in Leela Punyaratabandhu's cookbook, Bangkok, as part of a meal that includes green papaya salad, sweet shredded beef, and chicken red curry.

This versatile dashi has earthiness, depth, and is full of glutamates from shiitake mushrooms, dashima seaweed, and dried anchovies.

While it is not uncommon to find ginger blended into limeades, lemonades, and fresh sugarcane juice in India, it also pairs nicely with tamarind. Serve cold and give it a good stir before drinking.    This recipe is made with tamarind pulp, which contains large seeds that you will need to remove. Avoid the temptation to use concentrates. They’re more convenient because they don’t have seeds, but they don’t taste nearly as fresh.

Chef Lucas Sin of Junzi taught us this technique for fried rice in which every single grain is coated in egg yolk and fries up perfectly distinct and chewy.

Bisibelabath is kitcheree’s spicier cousin. The name means “hot lentil rice,” so consider yourself warned—this is a spicy dish of vegetables, rice, and lentils straight out of South India. I like to serve it with raita to cool things off.

Grated cassava takes the place of flour in this classic Filipino cake, which soaks up the rich coconut milk, and lends a sweet, nutty flavor and a sticky, chewy texture.

This bright, vinegary sauce is works wonderfully with all manner of panfried or deep-fried battered foods, including scallion pancakes and dumplings.

While this recipe features scallions, Korean pancakes can be filled with almost anything: garlic chives, ramps, chrysanthemum leaves. If you want something a little more substantial, add squid or shrimp cut into  bite-sized pieces.

Quick pickled vegetables are welcomed any time of the year. Use fresh produce like cauliflower, carrots, radish, radish pods, or raw turmeric for this preparation.

This mango achaar is of our favorite ways to eat tart mangoes in the summer. This sweet-spicy preparation traditionally pairs with seasoned or stuffed rotis and parathas.

As with any fermented food, timing will depend on the ambient temperature (the hotter it is, the faster it will go). Indoor temperatures were about 68°F—72°F when we developed this recipe and that’s what our time range reflects, so use it just as a guideline. If possible, 82°F is ideal. Most important though will be checking for signs that indicate the batter is ready (bubbly, airy, and sour).

Furikake, the Japanese seasoning and condiment, comes in many store-bought styles. This streamlined homemade version has just five ingredients and is equally versatile on fish, steamed rice, or roasted vegetables.

This one-pot dish, called khichdi in some regions, is made from rice, yellow lentils called moong dal, which are split mung beans without skin, and black pepper and cumin seeds fried in ghee or butter. The lentils and rice cook together, making a creamy, rich dish resembling risotto.