My Asian Kitchen

June 17, 2019
British food writer Joyce (My Street Food Kitchen) has a deep appreciation for the many avenues and tendrils of Asian cuisine, as evidenced in this tempting collection that spans multiple courses and countries. Joyce offers plenty of classic Asian dishes (hand-rolled temaki, tom yum soup, basic kimchi, etc.), but also utilizes various flavors and ingredients as springboards for her own riffs, such as grilled honey soy salmon with citrus soba noodles; Thai chicken stir fry with cashews and chili jam sauce; and prawn cakes with peanut chili sauce. She casts a wide culinary net with recipes from the continental U.S. (Chinese-inspired crab rangoons), Hawaii (spicy tuna poke), and the Philippines (adobo chicken). Some recipes are not necessarily Asian, such as spicy chicken sloppy joe sliders, chocolate mint ice cream sandwiches, and fruity granita. Still, there are plenty of easily sourced and assembled dishes for all tastes and skill levels, and Joyce’s takes on ramen and her diagrams for spring roll, wonton, and gyoza assembly will put timid cooks at ease. These fun, quirky, and completely solid recipes will entertain and inspire confidence.