Modern Asian Kitchen: Essential and Easy Recipes for Dim Sum, Dumplings, Stir-Fries, Ramen, Rice Bowls, Bibimbaps, Pho, and More by Kat Lieu

  • First, let's make rice (page 24)

    from Modern Asian Kitchen: Essential and Easy Recipes for Dim Sum, Dumplings, Stir-Fries, Ramen, Rice Bowls, Bibimbaps, Pho, and More Modern Asian Kitchen by Kat Lieu

    • Categories: Quick / easy; Rice dishes; Side dish; Cooking ahead; Asian; Gluten-free; Vegan; Vegetarian
    • Ingredients: rice
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Notes about Recipes in this book

  • Pandan tres leches with kaya drizzle

    • dmdmdmmm on April 15, 2026

      I liked the cake tho mine shrunk and pulled away from the sides a bit. Also took almost 40mns to bake it. The milk was great when I tasted it at first but when it soaked the cake, it now has that bitter-ish extract taste that im not a huge fan of. the sweet cream did help out masking that. Overall tho, this was a pretty quick cake to make!

  • Blistered yuzu shoyu shishito peppers

    • takemori on July 17, 2024

      Delicious, works great with premade (I used Mizkan) yuzu shoyu.

  • Fish fragrant Sichuan braised eggplants

    • ShayLRoss on January 11, 2026

      I enjoyed this a lot! I loved the kick of the spice, which was not overwhelming. For this first time, I ended up using red miso paste instead of furu. I would like to get furu on hand to make this again properly.

  • Shanghai rice cakes (Chao nian gao)

    • eclairea on July 07, 2025

      Used baby bok choy, would easily double or even triple the amount! Used ground pork, but next time would try half pork and half shrimp. Would also love to add some chunky chopped king oyster mushrooms for more texture. Easily adding this recipe to my regular dinner rotation, endlessly adaptable!

  • Gochujang chocolate mochi cake

    • ShayLRoss on January 24, 2026

      I needed a recipe to use up some condensed milk and this was great! The recipe was clear and easy to follow. This is the first time I've tried chocolate with gochujang!

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  • ISBN 10 0760384045
  • ISBN 13 9780760384046
  • Linked ISBNs
  • Published Apr 09 2024
  • Format Hardcover
  • Page Count 208
  • Language English
  • Countries United States
  • Publisher Harvard Common Press

Publishers Text

Heaped on big plates, Sichuan beef and broccoli and Indian chicken tikka masala are timeless comfort foods, to be sure, but there’s a brand-new style of Asian cooking that’s giving them a run for their money. It’s more about grazing through small plates than sinking into one big one. It’s more about pan-Asian fusions--so-called "third culture" foods, the cooking of the Asian diaspora--than about each culture’s oldest traditions. It’s more plant-forward than meat-centered. It’s irreverent and fun and incredibly delicious. And it’s all captured in this amazing book.

Kat Lieu—the blogger and online personality who presides over the Subtle Asian Baking corner of the enormously popular Subtle Asian Traits online community, and who is the author of Modern Asian Baking at Home—serves up more than 80 inventive recipes for vibrant vegetable dishes like Sichuan-style fish-fragrant eggplant and umami-packed braised shiitake mushrooms, plus quick noodle dishes for super-easy lunches. You can enjoy dim sum at home any day with tricks and food hacks like rice-paper shrimp dumplings; delight in quick-fix matcha ramen bowls and simple miso soups; or make street-food favorites like Taiwanese popcorn chicken in the air fryer, or highly customizable bibimbap bowls for busy-weeknight dinners. And there are Southeast Asian favorites like cold-papaya salads, streaming hot phos, and spring rolls with surprising things inside and punchy chile-crisp coatings on the outside.

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