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Lucky Peach Presents 101 Easy Asian Recipes by Peter Meehan and Editors of Lucky Peach

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Notes about this book

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Notes about Recipes in this book

  • Chineasy cucumber salad

    • Rinshin on February 18, 2017

      Excellent taste but I did skip on cilantro as I thought that was too assertive for this dish and really did not need it except perhaps for color but green was already prominent with cucumbers. Chopped peanuts was a good idea and I added more chili bits from my chili oil.

    • BeckyLeJ on October 08, 2017

      Tasty, but I think the cucumbers could benefit from marinating just a bit. If making as a side, would prepare first so the flavors can marry while the rest of the meal is prepared.

  • Silken tofu snack

    • BeckyLeJ on October 08, 2017

      Quite good, but I definitely want to use a firmer (not soft) tofu next time around.

  • Oshitashi

    • twoyolks on May 23, 2016

      I think this may be an acquired taste that I just haven't acquired.

  • Soy sauce eggs

    • BeckyLeJ on October 08, 2017

      These are so good! Have done both hard and soft boiled eggs and find the soft are even better!

  • Spicy cold celery

    • BeckyLeJ on October 08, 2017

      This is so good! I love to serve these with the Economy Noodles (p122) or rice bowls. Would definitely try with cucumber.

    • clcorbi on February 20, 2017

      Yum! The dressing on this simple salad is delicious. I bet it'd be awesome over cucumbers, too. It really improves after marinating for a bit.

    • shoffmann on April 04, 2017

      I used homemade chili oil for this recipe. It definitely got better after sitting for a couple days, but I wasn't overly impressed. Still, it was quick and easy and a good way to use up celery.

    • hyperbowler on December 28, 2016

      Celery will never go to waste again! The recipe calls for a condiment called laoganma (which has chili oil, MSG, Sichuan peppercorns, etc.) or plain chili oil. I used some homemade chili oil (Fuchsia Dunlop recipe), a sprinkle of ground Sichuan peppercorn, and a dab of miso to replace the MSG.

    • Yildiz100 on September 27, 2017

      Delicious with chili crisp sauce. Pretty sure it would be kind of ordinary with plain chili oil.

  • Dollar dumplings 1

    • twoyolks on October 19, 2017

      I wanted to like these a lot more than I did. There really wasn't much flavor to the filling. The filling got really dry when it was cooked. These just weren't very good. There's an inconsistency in the recipe where in one location it says a tablespoon of filling and another it says teaspoon. I used closer to a tablespoon which seemed to work fine with the dumplings.

  • Dumpling dipping sauce

    • twoyolks on October 19, 2017

      Simple but nice.

  • Shrimp and chive dumplings

    • hirsheys on September 03, 2017

      These are delicious. Delicate and different from my usual (pork) ones.

  • Com tam breakfast

    • MmeFleiss on October 29, 2017

      A quick and delicious meal. Worth a repeat.

    • BeckyLeJ on October 08, 2017

      Very good! If not making with the Nuoc Cham, I would season the sausage a bit more.

  • Okonomiyaki

    • rosten on February 16, 2017

      Easy to throw together, super tasty weeknight meal. Great way to use up cabbage.

    • rstenson on March 31, 2017

      Pretty good. Make sure you get an accurate amount of cabbage - the smallest one at the store was 2.5 lbs, so I needed a lot more batter to make it work.

  • Kimchi pancake

    • shoffmann on March 28, 2017

      Delicious and came together super quickly. Even my kimchi ambivalent husband really enjoyed this. I will likely divide and cook two pancakes next time because it was a bit difficult to flip.

  • Moo shu pancakes

    • hyperbowler on February 04, 2017

      The recipe cuts a lot of corners, but it delivers 12 pancakes as promised. To ensure the 12 pancakes were the same size, I weighed the dough, divided by 12, and wound up making 12 36 gram dough balls. Rolling them out to 6-7", each pancake was thinner than a tortilla but much thicker than a supermarket Mandarin pancake. I liked the toasty flavor. For a thinner pancake, see Barbara Tropp's "Modern Art of Chinese Cooking." Her recipe uses the quantity of ingredients and yields almost twice as many pancakes! However, her recipe is far more complicated the Lucky Peach one.

  • Moo shu vegetables

    • hyperbowler on February 04, 2017

      This is basically a hoisin flavored tortilla with a minor amount of crunchy vegetables inside. There needed to be more filling per pancake, especially since the vegetables have a high water content and there's no eggs, meat, or substantial mushrooms in the dish. Next time, I plan to make two separate batches of filling, one after the other-- the amount of vegetables in one recipe is the maximum you'd want to put in a wok--- any more and the veggies would steam instead of stir-frying.

  • Beef noodle soup

    • Rinshin on June 20, 2017

      Very good taste. This uses boneless beef shank meat but I used leftover Asian style beef rib bones with meat and tendons still attached and cooked it down for flavor and tenderness. All other ingredients were followed. Great way to make soups with leftover bone in meat.

  • Rotisserie chicken ramen

    • twoyolks on February 03, 2017

      This creates a basic, simple broth. It's a very easy ramen to make and a good use of leftover chicken. I've definitely made and had better ramen but the ease of making it makes it a winner. was good with a little bit of sesame oil on top.

    • Smokeydoke on November 11, 2016

      The broth is too bland. It tastes like water. They want the broth to cook down one-third, why didn't they just start with less water? No amount of soy sauce can remedy the broth. One and done.

  • Miso clam chowder

    • twoyolks on January 05, 2017

      The flavor of the broth was good but it was too salty. I used half clam juice and half water.

  • Slow cooker pho

    • DragonWell on January 02, 2017

      The beef broth is stronger in flavor than a typical corner pho; and surprisingly delicious for doctored store bought beef broth. Be sure to salt the finished broth well and heavy on the fish sauce.

  • Hot and sour soup

    • olive515 on January 31, 2017

      I find myself making this all the time on weeknights when I'm in a bind. It's so easy, comes together fast, and very versatile/forgiving- we've made it with chicken, vegetarian, with extra veggies, etc. and it always tastes good.

    • clcorbi on July 10, 2017

      Tasty and very weeknight-friendly. We went ahead and used the full package of tofu, rather than just 8oz. I agree that you could skip the meat here, especially if you added some sliced sauteed mushrooms. The instructions were a bit unclear on when to add the dried mushrooms. Next time I'd finely dice them and fry them with the other aromatics.

  • Soy-braised short ribs

    • rosten on March 10, 2016

      This was fanatastic. Never stewed with asian pears before. Adds a great flavor!

    • twoyolks on May 23, 2016

      The short ribs and the sauce were great. The sauce was particularly good over rice. The potatoes added nothing and I wouldn't make them in the future. I'd also consider thickening the sauce with a little cornstarch.

    • lesliewolfhard on March 27, 2016

      Really good! We've been eating leftovers for 3 days. I would take off half a star because in my perfect recipe the sauce here would be a little thicker, and I found the potatoes kind of boring. But it's truly delicious.

  • Economy noodles

    • clcorbi on August 19, 2017

      I like these noodles a lot. We generally make them with ramen noodles, since glass noodles are sort of finicky to me. The sauce definitely has a simple flavor, but I think it has a nice balance balance of sweet/salty from the sugar. I never have bean sprouts on hand but I like adding scallions to these, as well as garnishing with sliced cucumber/any veggies I have on-hand. A fried egg on top would also be great.

    • BeckyLeJ on October 08, 2017

      These are super easy for a quick stir fry meal. I serve it with whatever protein I have on hand (leftover pork or chicken works great) and the Spicy Cold Celery (52).

    • hirsheys on April 08, 2017

      I found this a bit boring. My notes suggests using a less dry noodle next time - maybe glass noodles? The sauce was a bit one note. Still, it was super easy, so may be worth making again.

    • hirsheys on September 03, 2017

      Meh. Very easy, but boring.

  • Sichuan pork ragu

    • twoyolks on May 12, 2016

      This had good flavor but was a bit too sweet with the amount of added sugar. It also is quite spicy and I'd dial back the chile pepper some.

    • Breadcrumbs on March 07, 2016

      If this recipe is any indication of what this cookbook has to offer, I may just have to order it as we loved this dish. I didn’t change anything and I’d prepare it the same way again as the flavours in the dish were balanced and perfect for our palates. Top marks from everyone, this one’s well worth repeating. We especially loved the fresh crunch from the bok choy. Photo here: http://www.chowhound.com/post/show-winter-2016-meals-1030300?commentId=9820261

    • BethNH on September 30, 2016

      Everyone in my family enjoyed this and I found it easy enough to cook even on a week night. Lots of flavor with heat that sneaks up on you.

    • Astrid5555 on April 09, 2016

      Made this based on Breadcrumb's review and it did not disappoint! Husband licked the plate. Delicious with just the right spicyness and excellent over Thai steamed rice.

  • Spicy mushroom ragu

    • Breadcrumbs on March 31, 2016

      p. 137 – Putrid. A nasty, salty inedible mess. As I was preparing the sauce for this dish I couldn’t help but feel the quantities of ingredients were off but I decided to throw caution to the wind and trust the author on this one since we had such a terrific experience with the Sichuan Pork Ragu from this book. That was a mistake. The 1/3 cup of gochuhang and ¼ cup of soy sauce overpowered everything else and made this dish taste as though you’d just dumped prepared sauces in a bowl and hoped for the best. I can’t recall a time where we’ve deemed a dish inedible and I was annoyed to have wasted my lovely farm-fresh mushrooms. I searched online to see whether I could find reviews from anyone else who made this dish but came up empty handed. I wish I could give this negative stars, simply the worst thing I've ever made.

    • rstenson on March 31, 2017

      Pretty good, but need to dial down the salt. Didn't come out that moist either.

  • Sichuanese chopped celery with beef

    • shoffmann on March 04, 2017

      This came together quickly. We ate it with plain white rice. It was a bit salty, but well balanced with the rice. Would make it again.

  • Chinese sausage fried rice

    • rstenson on March 31, 2017

      Tasty!

    • RosieB on July 01, 2016

      This was a really tasty and easy fried rice. I followed the authors tip and had my mise en place ready before I started cooking. It came together well and was not too salty.

  • Jumuk bap

    • mfranklin125 on October 09, 2017

      This is really good and pretty easy.

  • Umeboshi onigiri

    • BeckyLeJ on October 08, 2017

      I love onigiri and umeboshi but find the rice wants to fall apart if I stuff a whole pickled plum in the center. I prefer chopping the plum and then mixing it into the rice.

  • Tuna onigiri

    • BeckyLeJ on October 08, 2017

      So easy! I love these, especially with a little spicy mayo on the side.

  • Dry-fried green beans

    • clcorbi on April 28, 2017

      I actually made this recipe with asparagus. The result was delicious! Perfectly salty and addictive from the soy sauce. I think asparagus is hard to beat here, but I'm sure it's delicious with green beans as well, and this side is so easy and quick that I'm sure we'll be repeating it.

  • Miso-glazed eggplant

    • hyperbowler on December 28, 2016

      The unfussiest eggplant dish I've ever made--- no need to salt to wick out moisture and minimal oil and effort. The glaze dominates the flavors, and I'm encouraged to scale it back a bit or pursue this technique with other Asian umami-rich pastes.

  • Roasted squash with red glaze

    • clcorbi on October 30, 2017

      Really good squash preparation and a very nice winter side dish for Asian meals. I made this with kabocha squash. The final product didn't look much like the photo in the book--the glaze never turned red for me at all--but it was extremely delicious and pretty easy, so I'd definitely repeat.

  • Lacquered roast chicken

    • chawkins on April 20, 2016

      Thanks to Breadcrumbs whose comment drew me to this roast chicken. I marinated my 4 lb bird for 26 hours and roasted for about an hour to get the internal temperature recommended. The skin was quite crispy but not as suggested by the picture accompanying the Dallas Daily New article where I found the recipe. But that might have to do with the fact that my honey was really gooey, so I heated it up and as a result it might not have adhered too well. Recipe was found here: http://www.dallasnews.com/lifestyles/food-wine/food-wine-headlines/20160330-the-chicken-recipe-that-changed-my-life.ece

    • twoyolks on February 03, 2017

      This was just a simple roast chicken. I don't think that the glaze added much of anything to it (except browning the skin more).

    • Breadcrumbs on April 06, 2016

      p. 183 - Fantastic! Simply one of the best roast chickens I’ve ever made. I let my glazed chickens rest in the fridge for 36 hours before roasting. I was surprised that there wasn’t any discernable sweetness to the delightfully crispy chicken skin given the honey in the glaze. The meat was tender and incredibly juicy. It was a nice surprise to find the breast was perfectly roasted and had not over-cooked. One item to note though, the glaze drips onto the baking sheet as the chickens rest in the fridge so I need to swap it out for a clean one before roasting next time as the mixture immediately started smoking/burning and I had to swap it out mid-roast. The crispy-crunchy skin is reminiscent of that on Beijing duck. An exceptional recipe I’m thrilled to have discovered. Photo here: http://www.chowhound.com/post/cookbooks-bought-lusting-april-2016-edition-1034698?commentId=9834844

  • Chicken adobo

    • BethNH on April 14, 2017

      We had this for dinner last night. I had no expectations about the recipe having never had Adobo before. I followed the recipe exactly - moving the chicken to the broiler for 5 minutes to crisp the skin. My sauce never reduced as it should have. When I poured off the sauce I noticed quite a layer of fat from the chicken skin. We poured the sauce over rice. I expected the chicken to be more flavorful from the braise. The skin had good flavor after I broiled it with sauce spread on top. But the chicken itself didn't seem that flavorful. I thought the chicken was quite good but I'm not sure that I'd make it again.

    • MmeFleiss on August 16, 2017

      I guess we're a terrible Filipino family because we all dislike the recommended soy sauce brand. I used the full amount of regular kikkoman and would definitely cut back a bit next time, but the addition of coconut milk was a really nice change for us. I didn't bother reducing the sauce.

    • Beacooks on September 26, 2017

      Tasty, quick, adaptable recipe. Low on soy sauce so I used half kikkomen low sodium and half black soy (sweeter) and about 1 1/4 cups of water to get enough liquid to partially cover chicken. Still a bit salty after reduction. Will make again using recommended soy sauce or less soy sauce and coconut milk.

    • hirsheys on April 08, 2017

      I was very intrigued by the concept of making an adobo with coconut milk, since I tried one a while back without and found it a little meh. I used EYB to narrow my search down to this recipe in Lucky Peach, which was actually a cookbook that I put aside due to uneven success with the recipes. I will be returning to the book again, though, because I really loved this recipe! It's a dead simple and greater than the sum of its parts. I made a couple changes to the recipe: 1) I was cooking just for myself and didn't feel like going to the store for chicken legs, so I made the choice to use skinless breasts, knowing that they might get dry (just a little). 2) Because the recipe called for a Filipino brand of soy sauce that they note is less salty than Chinese or Japanese soy sauce, I cut it down to 3/4 c, but next time I may cut it to 1/2 c. The chicken was fantastic - next time I will just make sure not to douse my rice with the sauce (which was a bit too salty).

  • Hainan chicken rice

    • twoyolks on October 16, 2017

      I wanted to like this more than I did. The cool chicken with the warm rice was off putting. The chicken was a bit bland. The rice didn't cook all the way.

  • Mall chicken

    • twoyolks on June 03, 2016

      The chicken was a little too heavy on the sweet and not enough of the sour. It would also have done nicely with some sort of chile flavor.

  • Korean grilled chicken

    • crandall57 on May 29, 2017

      Great dish. Enjoyed the scallion salad as well. Love this cookbook.

    • Gio on April 18, 2016

      Terrific tasting finished dish that we both enjoyed. Only managed to marinate four whole chicken legs for about 10 hours. Next time I'll make certain it gets a full 24, but even so all the flavors of the marinade came through beautifully. We've been having very good luck choosing great recipes from this book.

    • alex9179 on September 12, 2016

      Used the marinade on pork for about 4 hours. Reduced it into a sauce and tossed with noodles. Delicious! Great for any protein. Subbed with sriracha and tahini for the white miso.

  • Braised chicken wings

    • twoyolks on May 23, 2016

      The sauce for the chicken wings was good but I couldn't help but feel that an ingredient was missing.

  • Miso claypot chicken (no claypot)

    • twoyolks on October 12, 2016

      This packs a lot of flavor into a simple, one-pot recipe. The marinade adds a lot of flavor to the rice and mushrooms (a bit less so the chicken). The mushrooms were particularly good. I made the stovetop variation and it required a temperature much closer to medium-low than to low to actually cook.

    • westminstr on September 22, 2016

      I made the stovetop variation with fresh shiitakes. Also I had no shao xing wine so added a bit of wine vinegar to the marinade. It was very easy and, I thought, very tasty but the kiddos did not like it so I won't be making it again.

    • chawkins on October 06, 2016

      This is very good. With most other chicken rice recipes, you need to add soy sauce and sesame oil when cooked to season the rice, there is no need to do that here. I scaled the recipe up 1.5 times for everything except the salt and the sugar which I substituted with agave nectar and used skinless boneless thighs. I cooked it in the instant pot using the rice mode and natural release.

  • Cumin lamb

    • Astrid5555 on March 12, 2016

      This is a fantasic and quick dish! The spice mix adds a delicious twist to the lamb. We also had steamed Thai jasmine rice as a side, which complements this dish perfectly. Will go into the regular rotation!

    • Gio on January 03, 2016

      Pg. 208. Fantastic. Prodigious amount of seasonings and a pristine cut of boneless lamb leg created a full flavored, exotic tasting dish. It's important for us that the recipe we use is relatively easy to recreate, we're two fossils wanting to keep eating wonderful reasonably healthy food. This is one recipe to which we will return again and again. All we needed was a bowl of hot jasmine rice that we steamed in homemade chicken stock. It was a perfect combination..

  • Lamburgers

    • Gio on December 20, 2015

      With an unusual cooking method, this recipe creates a lamb burger that's full of deliciousness; slightly chili hot and loaded with Asian flavors. I loved it. Served on a warm naan with the merest swipe of mayo. Lactofermented Gingered Carrots on the side. Fab!

  • Lion's head meatballs (Shih tzu tou)

    • kari500 on March 05, 2016

      Thanks to mirage for the note. I made my meatballs smaller, and with ground turkey, and then did the same thing - used more broth, and served with rice noodles as a soup/stew. Big hit, and will be made again.

    • mirage on January 01, 2016

      We loved it. Very homey. My version was a soup, vs a stew: the recipe called for adding enough broth to get almost to the top of the meatballs, which the ingredient list said was 2c. It took almost 4 cups in my pot. But, as I said, it was a homey and very tasty soup, so I'd probably do it the exact same way in the future. Served on rice noodles.

    • Astrid5555 on October 23, 2016

      I was inspired by the other notes about this recipe and it did not disappoint. I made the meatballs smaller than directed and they were beautifully tender. Also the broth was delicious after simmering the meatballs and the pak choi in it. Served over steamed rice. Will definitely repeat, since this was a dish the whole (!) family loved!

    • alex9179 on October 15, 2016

      Our favorite recipe from the book, so far. I made it as directed and served over rice noodles. We would increase the amount of broth because it was delicious after simmering the meatballs, which were wonderfully tender.

  • Red roast pork (Char siu)

    • twoyolks on December 11, 2017

      I made the "fast" variant. The marinade added some nice flavor to the meat. The meat was well cooked (but took a bit longer than the recipe specified). I would've liked the pork to be a bit crispier; particularly, the fatty portions.

  • Fish sauce spareribs

    • twoyolks on June 04, 2016

      The flavor of the ribs was great but they were way too salty. Also, the glaze tended to run off the ribs and burn into a sticky mess on the bottom and sides of the ribs.

    • AnneScram on May 23, 2017

      Just made these yesterday, and I found them to be...perfect! Salty, sweet, spicy w/assertive aromatics. I added more acid(rice wine vin) ...and do lube up the sheet pan w/a bit of oil, in reference to earlier post.

  • Tod mun fish cakes

    • clcorbi on May 24, 2017

      These were pretty good. I had to sub a mixture of sriracha and honey for the thai sweet chili paste, so the flavor of the dipping sauce ended up being a bit too sweet, but that was my fault and not the recipe's. The fish mixture is extremely sticky and almost impossible to place in neat little cake shapes in the pan--mine didn't look anywhere near as pretty as the picture's. The flavor is good, though, with a nice spiciness from all the curry paste. I'm not really rushing to repeat these, but they did the trick over rice for dinner.

  • Ms. Vo Thi Huong's garlic shrimp

    • clcorbi on September 07, 2017

      Very good--this reminded me of delicious, salty Chinese takeout in the best way possible. It is also a very fast and weeknight-friendly recipe. I made a full recipe with 1/2 lb shrimp and 1/2 lb broccoli, so that we'd have some veggies, and I let the broccoli sautee a bit to soften it before adding the shrimp.

  • Miso-roasted fish

    • westminstr on September 22, 2016

      I loved the marinade (reduced sugar to 1T) but the cooking method wasn't ideal bc the fish (coho salmon) stuck to the pan. Just try roasting in a hot oven next time. Also T found it a bit sweet so I might try reducing sugar further next time.

  • Kung pao shrimp

    • BethNH on September 30, 2016

      This dish has a very typical sauce made with soy sauce, black vinegar, rice wine and a few other ingredients poured over stir fried shrimp, peppers and celery. The entire recipe was super simple to pull together and cook. If I were to cook it again I'd stream line things by changing the order in which things were cooked. It really wouldn't be necessary to cook and then remove things from the wok if the order was changed somewhat. The dish itself was quite good though I'd amp up the spice next time. My son requested that we try it with chicken next time and I think that would be even better.

  • Odd flavor sauce

    • BeckyLeJ on October 08, 2017

      I could drink this sauce it is so good! I did skip the Szechuan peppercorns, though. I find they overpower easily.

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Reviews about this book

  • Food52

    ...a fun, friendly cookbook with a promise: "kitchen ideas that you can turn to for easy eating on a real-life schedule and budget."

    Full review
  • San Francisco Chronicle

    Best Cookbooks of 2015: ...an Asian primer that allows home cooks to get dinner on the table. And although it’s still not “easy” per se, it attempts to do what it vows...

    Full review
  • Eater

    The book is not an academic glimpse into regional cuisine; rather, it's a fun overview of an impressive variety of recipes for all kinds of home cooks, no matter their expertise level in the kitchen.

    Full review
  • ISBN 10 0804187797
  • ISBN 13 9780804187794
  • Published Oct 27 2015
  • Format Hardcover
  • Page Count 272
  • Language English
  • Countries United States
  • Publisher Random House USA Inc
  • Imprint Clarkson Potter

Publishers Text

Beholden to bold flavors and not strict authenticity, the editors of Lucky Peach present a compendium of recipes that hit the sweet spot between craveworthy and stupid simple and are destined to become favorites.

Your friends and lovers will marvel as you show off your culinary worldliness, whipping up meals with fish-sauce-splattered panache and all the soy-soaked, ginger-scalliony goodness you could ever want—all for dinner tonight.



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