Congee can be eaten for breakfast, lunch or dinner, and leftovers freeze well.
For a less spicy option, omit the sriracha hot sauce.
These fluffy, soft dumplings are one of my daughter’s favorite breakfast foods.
Photo: Lisa Cassell-Arms
She eats them with sambar, a lentil-based vegetable stew.
This idli recipe is adapted from my former mother-in-law’s many emails and texts over the years.
As with any fermented foods, making idli is a process.
Pooja Makhijani
The coconut chutney recipe is adapted from my mother’s.
The sauce has just the right balance of sweet, spicy and tangy flavors.
Serve with a dollop of yogurt.
Bok choy is a good substitute.
Feel free to increase the amounts of garlic and fish sauce for an even more flavorful soup.
Serve this easy and healthy chicken soup on its own or with jasmine rice, quinoa or wild rice.
Look for flanken-cut short ribs in the meat department or ask your butcher to cut them for you.
If you’ve got the option to’t find perilla or shiso leaves, try using mint instead.
The longer the noodles, the longer your life!
Pooja Makhijani
Be sure to thinly slice the pork and mushrooms so they cook through.
And thoroughly dry the bok choy to avoid creating a braise instead of a stir-fry.
Brown-husked coconuts have firmer flesh that’s easier to shred.
Serve with a dipping sauce: Combine 1/4 cup reduced-sodium tamari, 1 1/2 Tbsp.
rice vinegar and 1 Tbsp.
toasted sesame oil with a pinch of toasted sesame seeds, gochugaru (see Tips) and sliced scallions.
If you want an additional vegetable, stir in some roasted cauliflower florets.
Serve with brown basmati rice or warm naan.
Serve alongside your favorite vegan main or add some cubed tofu to make it a meal.
It’s often described as a kind of fudge.
Even chocolate burfi is a thing!
Freeze the leftover stock for up to a month and use it to make soup.
In this healthy okra recipe, we get similar results with less oil using a nonstick pan.
For an authentic taste, use a hot, smoky Indian chili powder, such as reshampatti.
Serve with brown basmati rice and yogurt.
And soaking the rice in seasoned dashi before cooking infuses the dish with more flavor.
Korean Chicken Skewers (Dak Ggochi)
Skewers are a popular Korean street food.
The easy marinade in this healthy chicken recipe adds flavor, fast, to chicken thigh pieces.
Christine Han
Serve as a platter for a party or as main dish with brown rice.
Black Pepper Crab
Black pepper amplifies crab’s briny sweetness in this Singapore favorite.
Use the freshest crab possible, and enjoy with lots of cold beer and have plenty of napkins handy.
Penny De Los Santos
Snow or king crab legs may be substituted for Dungeness.
Quinoa, wild rice, cauliflower rice and other grains can also be substituted for the jasmine rice.
Feel free to increase the amounts of garlic and fish sauce for an even more flavorful porridge.
Eva Kolenko
Serve this easy and healthy ginger-garlic rice porridge with love as my mother would always do.
Here, we spice up tamari (or soy sauce) and molasses for a similar flavor.
This particular bean breaks down beautifully, giving the dish its rich, creamy texture.
For a stovetop variation, see below.
Serve it over rice with Indian-style green chutney and a side of plain yogurt.
Adjust the amount of chile-garlic sauce according to your preferred heat level.
Serve with rice, if desired.
In a pinch, use frozen or shelf-stable precooked basmati rice, available in many stores.
Ryan Liebe
Joy Howard
Ryan Liebe
Jacob Fox
