Ayam kodok is the transmogrification of a chicken into a frog. Simply remove the bones without tearing the skin, stuff, and bake.

Samosas with a Tex-Mex twist.

Pork sate served with peanut sauce and sambal kecap.

Coffee, avocado, palm sugar, and ice. An Indonesian coffee shake made with avocado. Unbelievably delicious!

Rosemary shortbread–leave a plate of these out for Santa, or some other adult.

An amazingly simple, remarkably satisfying winter dish of tofu that is first fried, then simmered in water and fish sauce with scallions.

A light, refreshing appetizer for this season of cocktail parties.

Mung bean sprouts, an essential garnish to delicious beef rawon, a Javanese soup.

A variety of sushi for this month’s Daring Cooks Challenge.

A tasty pastry for cocktails or a snack. Char siu and shallots baked in a flaky pastry.

The famous dry curry from West Sumatra. A cornerstone of the Indonesian table.

Vietnamese chicken noodle soup. Pho sure.

Thai flavored chicken farcé on toasted rounds of multi-grain bread.

Smoked salmon, cherry tomato and avocado salad served in vols-au-vent.

Rice rolls cooked in banana leaf. Just the thing to serve with satay, opor, or gado-gado.

Bruce Cost’s Sichuan dry-fried long beans. What do you look for in a cookbook?

Daring Cooks challenge for August. Rice with mushrooms, squid and artichokes served with traditional allioli–no yolk.

Lemongrass, kaffir lime leaves, and red jalapenos in a Southeast Asian inspired jelly.

Peach jam infused with rosemary. A taste of summer.

A bowl of rempeyek bayam (amaranth crisps) beside krupuk ikan (fish cracker).

It’s a simple process to make your own shrimp crackers, perfect with summer cocktails.

A lively salad of cellophane noodles, chicken, corn, and almonds with a chili-lime dressing.