Barter-Worthy Spam Musubi

The spam is grilled until crispy, perfectly caramelized with soy sauce and sugar, and wrapped with sushi rice. Made ahead of time, these Spam musubi are perfect for your lunchbox, appetizer platter, or potluck. They are also a fantastic game-day snack. This recipe uses just the right amount of seasoning to create a balanced flavor that’s addictively tasty.

Spam musubi close up

Spam & Chinese cooking

The name Spam might make you think of high-sodium military rations. But in China, it’s a popular ingredient that people use in comfort food. Spam and pepper stir fry, Spam omelette, Spam grilled skewers, Spam fried rice, or Spam sandwich. You name it.

Spam is also a popular ingredient in Chinese Hot Pot and Sichuan Mala Pot – a popular type of Chinese restaurant where you choose a spicy sauce and various ingredients that are cooked in it and then everything is served in a big pot. Every time I go to Mala Pot restaurants with friends, I remember to order a few slices of Spam and it’s always the most popular ingredient in the pot.

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Spam is so intertwined with Chinese food culture that I’d never considered Spam a foreign food until I moved the US. Then I started to wonder when it came to China.

After some digging, I found out the following. According to Wikipedia:

“In China, Hormel decided to adopt a different strategy to market Spam, promoting it as a foreign, premium food product and changing the Spam formula to be meatier in order to accommodate local Chinese tastes.”

Apparently, Hormel also decided to name it “luncheon meat” (午餐肉) instead of Spam, to make it sound glamorous. No wonder. Back in old days, Spam was considered a fancy thing that people would serve for dinner on Chinese New Year.

Spam musubi served in plates

A Common Table

This spam musubi recipe is quoted from the cookbook A Common Table –  80 Recipes and Stories from My Shared Culture, written by my friend Cynthia Chen McTernan, who is the author behind the award-winning blog Two Red Bowls.

With a Southern Chinese upbringing, having grown up in the US, and married to a Korean husband, Cynthia shares 80 modern Asian-inspired recipes that are creative, practical to make, and extremely delicious. The book makes my mouth water every time I flip through it.

I truly resonate with her cookbook. With recipes such as Kimchi Brined Spicy Chicken Biscuits, Bulgogi Burgers, Egg Custard Steamed Buns, and Black Sesame Twists, it reminds me of how I cook in my American family. A melting pot of traditional Chinese, with elements borrowed from various Asian cuisines, and comforting American food.

I wanted to share a recipe from her book and introduce it to you a while ago, but it took me a long time to nail down the recipe. The reason? I’d bookmarked more than 20 recipes I wanted to make, but it was nearly impossible to pick just one.

Eventually I decided to share her Spam Musubi recipe – a great representation of how Asian food inspired local cuisine and became a part of its culture. Even though I got to know this Hawaiian dish only after moving to the US, it makes me feel nostalgic because of the use of Spam, an ingredient that reminds me of time spent with family and friends.

Ingredients for making Spam musubi

Spam sushi served in plates

Spam musubi cooking notes

Cynthia did such a great job documenting the cooking process, that it was extremely easy for me to follow. Even though I’d never made spam musubi in the past. I’ve changed the wording of the recipe slightly, based on my own cooking experience and recipe style. For example, I added the metric measurements to make cooking easier for my international readers. And I didn’t include the saucier version in the footnotes, because I think the original version is perfect.

Here are a few notes worth mentioning:

1. Experiment with sushi rice

The original Hawaiian spam musubi does not use sushi rice, which has added rice vinegar and sugar. But I decided to experiment with it. I ended up liking the result so much more than the original version. The refreshing acidic note cuts the greasiness of the Spam, mellows its saltiness, and works perfectly with the sweet taste.

If you’re feeling adventurous, use the sushi rice recipe from Just One Cookbook. The extra time is definitely worth it.

2. Perfectly caramelized Spam

It’s very important that you brown the spam slowly and thoroughly. It renders some fat and makes a very crispy crust. Then you will use some sugar and soy sauce mixed with water to quickly braise the Spam. You will end up with a beautifully caramelized dark brown surface that is still chewy and sticky. It’s perfect.

How to cook Spam for Spam musubi

3. Wrapping the musubi

In Cynthia’s cookbook, she includes an assembly method using a musubi mold. It makes the process much easier and less messy. Since I don’t own a musubi mold, I only included the traditional way in the recipe, where you use your hands to press the rice.

Below are the step-by-step pictures showing how to assemble the musubi. When you press the rice by hand, it’s important to use proper strength so that that the rice is pressed together but not overly mashed. If you don’t press enough, the musubi might fall apart when you bite into it. If you press too hard, the rice texture will be too dense. It takes a bit of practice but once you make a few musubi, you’ll get the idea.

Assemble Spam musubi step by step

Cookbook Giveaway (CLOSED)

Chinese New Year is right around the corner. So I’m hosting a giveaway to celebrate the festival. This week I’m giving away 5 copies of A Common Table –  80 Recipes and Stories from My Shared Culture to 5 lucky winners (sponsored by yours truly). Not only does the cookbook contain great recipes, it is also so beautiful that it makes a perfect coffee table book gift.

Giveaway rules

  • This giveaway will be open from Jan 20th 2019 and will close on Jan 27th at 11:59 pm CST.
  • This giveaway is open to everyone. Please note, if you do not reside in the US, you will receive a $25 Amazon gift card.
  • Four winners will be selected via Pick Giveaway Winner and contacted via email so please include a valid email address in the email address entry box (Your email address won’t appear on the website).
  • The winner is required to respond within 48 hours to claim the prize.

How To Enter:

Leave a comment below this blog post, sharing some of your favorite Chinese and Asian dishes.

Good luck and I hope you win!

Winners announced:

Joyce Der, Ashley Medina, Sarah Wong, Amy La, Vivian Walker

Congratulations!

A Common Table Cookbook

If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), take a picture and tag it @omnivorescookbook on Instagram! I’d love to see what you come up with.

Spam Musubi - The spam is grilled until crispy, perfectly caramelized with soy sauce and sugar, and wrapped with sushi rice. Made ahead of time, these Spam musubi are perfect for your lunchbox, appetizer platter, or potluck. They are also a fantastic game-day snack. This recipe uses just the right amount of seasoning to create a balanced flavor that’s addictively tasty.

Barter-Worthy Spam Musubi

The spam is grilled until crispy, perfectly caramelized with soy sauce and sugar, and wrapped with sushi rice. Made ahead of time, these Spam musubi are perfect for your lunchbox, appetizer platter, or potluck. They are also a fantastic game-day snack. This recipe uses just the right amount of seasoning to create a balanced flavor that’s addictively tasty.
4.89 from 100 votes
Print Pin Rate
Course: Appetizer, Main
Cuisine: hawaii
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 8 musubi
Calories: 276kcal
Author: Maggie Zhu

Ingredients

  • 1 teaspoon vegetable oil
  • 1 can (12 oz. / 340 g) Spam , sliced into 8 pieces
  • 1/4 cup water
  • 2 teaspoons soy sauce
  • 2 tablespoons sugar
  • 4 cups cooked sushi rice (or regular cooked white rice (*Footnote))
  • 3 sheets roasted seaweed nori, cut into 8 strips about 2” (5 cm) wide and 9” (23 cm) long

Instructions

  • Start making steamed rice (or sushi rice) if you don’t have any on hand.
  • Heat a 12-inch (30cm) nonstick or well-seasoned cast-iron skillet over medium heat. Add the Spam slices and cook until browned and crisp on the bottom side, 2 to 3 minutes. Flip and cook until the other side is also browned and crisp, 2 to 3 minutes.
  • Whisk together the water and soy sauce in a small bowl. Sprinkle the sugar evenly over the Spam slices, then add the soy sauce mixture. Swirl to evenly distribute, then let the Spam simmer until the liquid is nearly absorbed, 3 to 4 minutes. Flip once in between, so the sugar will melt completely and camalize well. Transfer the Spam slices to a plate to cool.
  • To make the sushi: Place one slice of Spam perpendicular to the nori strip on the bottom of the strip (forming a cross shape). Wet the palms and fingers of both hands, measure 1/2 cup of rice, and transfer the rice to your palm. Use both hands to firmly press the rice into a ball. Then hold the rice ball with your left hand, with your thumb and the other four fingers to secure both sides, use your right hand to gently press the rice ball into a rectangular shape about the size of the Spam slice. Place the rice on top of the Spam. Roll up the Spam and rice to let the nori sheet wrap around it. Seal the end with a bit of water and place the musubi seam-side-down while you work on the rest. Repeat with the remaining nori strips, Spam slices, and rice. Remember to rinse your hands every time, to minimize rice sticking to your hands.
  • Enjoy the spam musubi immediately at room temperature. You can store them in an airtight container or wrap them with plastic wrap and place them in the fridge. To serve refrigerated musubi, warm them in the microwave for 20 seconds or so, to get the best texture.

Notes

A couple notes on the rice:
When making sushi rice, always use short grain rice. Medium and long grain rice are less starchy and don’t hold together well when pressed into sushi
The original recipe uses regular steamed rice, and so do most Hawaiian Spam musubi recipes.
However, I personally prefer making sushi rice, which contains rice vinegar and sugar. The acid and mild sweetness of the sushi rice complement the salty Spam and create more depth of flavor.
The original recipe calls for 3 to 4 cups of rice, depending on how much rice you use per musubi. I found my personal favorite ratio is: slice the Spam into 8 slices, and use 1/2 cup of rice per musubi. In my case, I used 4 cups cooked sushi rice, which was generated from 2 rice-cooker cups (180ml per cup) of raw short grain rice.

Nutrition

Serving: 8g | Calories: 276kcal | Carbohydrates: 40.6g | Protein: 6.9g | Fat: 8.9g | Saturated Fat: 3.2g | Cholesterol: 20mg | Sodium: 368mg | Potassium: 187mg | Fiber: 0.6g | Sugar: 3.1g | Calcium: 1% | Iron: 12%
Spam Musubi - The spam is grilled until crispy, perfectly caramelized with soy sauce and sugar, and wrapped with sushi rice. Made ahead of time, these Spam musubi are perfect for your lunchbox, appetizer platter, or potluck. They are also a fantastic game-day snack. This recipe uses just the right amount of seasoning to create a balanced flavor that’s addictively tasty.

Disclosure

Omnivore's Cookbook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
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309 thoughts on “Barter-Worthy Spam Musubi

  1. Sj Dc

    i was fortunate enough to live in Hong Kong for year and travel to China multiple times eposing me to so many home cooked meals of noodles and baos that are impossible to come by at restaurants..i also have a new found love for the use of lard in cooking and pastries since then!

    Reply
  2. Catherine Welker

    I have made many of your delicious recipes. They are a non-daunting approach to authentic Chinese cooking.

    Reply
  3. Shirley Foey

    If you don’t have a musubi mold, you can always remove both ends of the spam can and use that. Makes it just the right size and quite easy! Hope I win one of the cookbooks!

    Reply
  4. Leonard James Anderson


    Hi Maggie!
    I love your site and have cooked, with success, many of your fantastic recipes!

    My go-to Chinese recipe is one I have tried to replicate from a small, hole-in-the wall restaurant I frequented while in Beijing. The restaurant was very near the Xindadu Hotel, which is near the Beijing Zoo. The menu consited of mostly Chinglish, but with pictures, traditional Chinese characters and prices in Yuan. I chose one that was labeled Mongolian (spelled Mongolean) and was a beef or mutton stir fry consisting of sesame oil. sesame seeds, pea pods, florettes of broccoli, Chinese cabbage, and something that looked like soba noodles.

    The dish was so delicious that I ordered it every time, even though there were other interesting ‘pictures’ on the menu. It’s been trial and error for me, but I think I have it down. Someimes I toss in some different veggies, but mostly I stick to the ones above. It is absolutely delicious and especially so when we have good mutton on sale here in NYC!

    Keep up the good work Maggie!

    Reply
  5. Karen

    Looking forward to trying spam musabi. I’ve heard of Spam but never tried it.

    I like anything with noodles – like your simple garlic noodles.

    Reply
  6. Sally

    This makes me want to try Spam. Easy recipe. Good directions. I love Miso Ramen soup. I use Miso Dashi and home-made chicken broth. Also Pad Thai, Mongolian Beef and trying to make pot stickers. They taste good, but look sort of floppy.

    Reply
  7. Audrey Stewart


    I would love to win! I really want to learn some different type of cooking besides kid friendly. All the kids are moved out.

    Reply
  8. BARBARA RAILEY


    I love the Crispy Chinese Honey Chicken because as the name implies it stays crispy and the sauce is scrumptious. Plus for an 80 year old who is new to Chinese cooking it is relatively easy to get a lovely meal prepared.

    Reply
  9. Monica S.


    I love Musubi!! My other favorite Asian dishes are Salt and Pepper Shrimp, a won ton with chicken, traditional hot and sour soup, Singapore rice noodles, Szechuan eggplant….anything I can add Chili oil too!!

    Reply
  10. Natalie

    Hmm hard to pick favorites… but my grandmother’s Taiwanese-style beef noodle soup or zha jiang mian are definitely up there!

    Reply
  11. Pennie Gomez

    I lived in China for 4.5 years and went to Japan twice. Consequently, I was able to enjoy authentic Chinese and Japanese cooking and it is hard to pick only one as my favorite. Some of my favorites are Lanzhou Beef Noodles, chicken feet (with Harbin beer), pickled pig’s ear, and blood soup (from Hangzhou). In Japan, I really liked puffer fish, miso soup, and tempura vegetables! Oh, now I am super hungry!!! LOL!!

    Reply
  12. Lucille Frank

    Many of my favorite Chinese and some Asian recipes have come from your blogs, Maggie. I have been an avid follower over the last year plus since I found your blog. I do have a problem in that I am on a salt restricted diet and admit that I cheat when it comes to fish sauce and hosin, but I can minimize the sodium slightly by using diluted liquid aminos in the place of soy sauce without any loss in the recipes. When I was told I had to minimize by salt uptake, the decrease I had to make in limiting my Chinese and Asian cooking to once a week made me cry, but I stIll make many stir fried meals limiting their salt. That style of cooking that you helped me perfect, leaves my veggies so tender crisp and delicious and the quickly cooked (usually meat) protein cut into small pieces remains tender and full of meat juices! Thanks for the good training you have shown me.

    Reply
  13. Bill Zigrang

    Looking forward to Japanese grilling as soon as the weather improves. Just found a good local source for yuzu kosho. Remember, there’s also reduced-fat SPAM.

    Reply
  14. Kelley

    Anything dumpling… HK style pan fried noodles, my husband loves steamed whole fish and eggs w/tomatoes. And since it’s open to all Asian… LUMPIA!

    Reply
  15. Kenneth Soh

    Spam brings back memories of all the great dishes my late grandmother could make from it! Omelettes, fritters, stews, you name it she’s done it!
    I think my all time favourite Chinese dish to eat is dumplings with spicy chilli oil & black vinegar. To be honest, I love food so much, it’s pretty impossible to just name my all time fav! Asian/Chinese foods all the way!

    Reply
  16. Lin

    I love Sichuan Boiled Fish (nice and spicy!), salt/pepper tofu, poached whole chicken with ginger dipping sauce and any kind of stir fried greens for favorite Chinese/Asian foods.

    Reply
  17. May

    I love simple foods like steamed eggs, chow mein and fried rice. I just like food!
    There’s a restaurant in Garden Grove, CA, King Harbor Seafood, that serves Lobster With Yee Mein Noodles. It is soooo delicous!
    It’s always a treat to have this dish whenever we’re in the area.
    Thanks for the opportunity to win a cookbook!

    Reply
  18. Carli Lewis

    I love Omnivores cookbook and my heart is filled with joy each time I see a new one in my inbox. Believe it or not, my favorite asian dish is simply tea eggs. They are so delightful and a wonderful addition to any meal, any day. I also love simple vegetable dishes such as garlic broccoli or carrot salad. Of course, I have to give a shout out to the Wonderful spice combinations to various meats.

    Reply
  19. Nina Capaccio


    This is so wonderful-total comfort food. Won’t mention my age 😉 , but Dad in army, stationed in Hawaii & learned about Spam and Chinese cooking. He’s Polish/Swedish …:-) Talk about blending cultures. Brought home to Colorado and my Russian mom… was new found food happiness. Been loving spam for generations. This was all during 1950’s when he was in army. Now my hubby and I enjoy at home in Nevada . Egg Works restaurant here serves Loco Moco with Spam…. outstanding., which we also make at home.
    Thank you so much for sharing this new and delightful recipe. The soy sauce and sugar with fried spam is simply genius. Musubi will most definitely be on our Chinese New Year menu… talk about good Feng Shui. Think I might add some Bok Choy sautéed or Kimchi.

    Reply
  20. Sophie Tang

    My all time favourite chinese dish is based around holidays as it is the only time everyone in my family gathers to eat my grandma’s home cooked meal. These include childhood favorites like “ketchup” pasta, lo bak gao, soy sauce fried noodles, chinese style curries, noodle soups and her famous nian gao!

    Reply
  21. Karen

    I love making pot stickers, barbeque pork and roast pork. While some may find making pot stickers from scratch time consuming, I find it very relaxing. And making my own bbq pork and roast pork means I always have them available when I want, instead of needing to head to Chinatown to make a purchase.

    Reply
  22. Sherry Van Rijn

    My grandmother’s tomato beef chow yuk is my family’s fav. We also love cha siu bao, spicy wontons, soy sauce noodles, and tomatoes & eggs. Thanks so much for this giveaway opportunity!

    Reply
  23. Jennifer Smietana

    My favorite Chinese recipes are stews, both wet and dry, that aren’t served in most U.S. restaurants.

    Reply
  24. Estella McCall


    Maggie, I so love your blog. Can you give us a recipe for a dish I had in Shondong Province. It’s like donuts with a wonderful dipping sauce. And there was another one made with pumpkin that comes with a sticky sauce on it. You dip it in water before eating it to stop the sugar strings. If you don’t eat it fast it sticks together in one big clump. And another one I can’t seem to make is an eggplant dish that looks like French fries and has a slight spicy aNd sweet taste to it.
    These are some of my favorites. Of course Jiao Zhi is my favorite.

    Reply
  25. MAC


    I traveled many times to Asia and one of the things I enjoy the most is the cooking and foreign tastes. Sometimes, it is challenging to my North American palate but most of the time, I truly enjoy discovering the cuisine and new ingredients.

    Reply
  26. Brenda Louie


    I almost fell over when I saw that Maggie included a Musubi recipe in her last posting. My husband and I just came back from a 3 week cycling trip to Big Island Hawaii. All the grocery stores we stop in sold these amazing Musubi snacks to purchase on the go. Oh my god, that’s the replacement for gluten filled bread sandwiches! I bought Musubi cookbooks and musubi molds for Xmas presents for my relatives who have to make lunches for kids everyday. Maggie Zhus Omnivore Cookbook and website was a phenomenal resource discovery for Chinese Canadians like me, who were born in Canada but fully know the great foods made by parents, grandparents, and aunties, who are sadly all gone. If I win a cookbook, I will enjoy it and share it with others who have the same love of cooking. Thank you for the constant inspiration, Maggie.

    Reply
  27. Yolanda

    Loved hearing the history of Spam in Chinese culture. My favourite Asian dishes are Pad Thai, Pad see Ew, Okonomiyaki, satay, coconut rice and San choy bau. Delicious!

    Reply
  28. Grace

    I’m sooooo glad I found your book! I’ve been missing my parent’s home (asian) cooking since I’ve moved out and your book is literally what I needed. Authentic chinese cooking 🙂

    Reply
  29. Elizabeth Ring

    Interesting information about Spam. It has a very mixed reputation here. I think my favorite thing about Chinese food is the vegetables and the way they are cooked quickly to a genuine crisp tender and then seasoned perfectly.

    Reply
  30. Gabrielle Rucker


    I lived in Dhanghai for 4 months and enjoyed so much great food. But my two ultimate meals are spicy red chilly noodles with handmade wide noodles and any street food. I ate a ton of bao especially the Egg Custard Steamed Buns. When I traveled to kashgar I had grilled lamb, rice pilaf and nan for the first time and fell utterly in love. I miss being there so much and your website keeps me as close as I can be for now.

    Reply
  31. Laura M

    I love your blog and now need to start reading your husband’s blog. Spam musubi is a favorite, but my all-time favorite Chinese dishes are soy sauce chicken and beef chow foon, both with a side of gai lan. Thanks for the giveaway.

    Reply
  32. Lilian


    My fav Chinese dish is beef stew with beef tendons! Love your website and all your recipes. Wondering if there are any good Keto-friendly Chinese recipes out there. It would be awesome to see some on here!

    Reply
  33. Phuong Van

    Since Chinese/Vietnamese New Years is coming up…I’m excited to cook my favorites such as thit kho tau and banh tet for the celebration. =]

    Reply
  34. Kinsey Justa


    I went to college in Hawaii and SPAM musubi was definitely the best late night study snack ever! Love it!
    My favorite Asian recipe is Singapore Chicken Rice, simple but succulent.

    Reply
  35. Quyen

    I love pho, chow fun, egg rolls, dumplings, won ton noodle soup, and caramelized braised pork and eggs. Love Asian food so much!!!

    Reply
  36. Melissa

    My favorite asian dish would probably be wontons or dumplings or general tso. It’s tough, i really can’t decide. 🤪❤️

    Reply
  37. Allison


    Love this! Your writing and pictures are beautiful as always. My favorite Asian dish is mỳ quãng. It’s a noodle dish that native to my hometown in central Vietnam. I’ve seen it being replicated in a lot of restaurants but none surpassed the one made by my grandma. Thank you for hosting this giveaway!

    Reply
  38. Marie Combs


    I love seeing your recipes!!!! My favorite dishes to make are the ones with noodles involved especially Singapore Noodles!!!!

    Reply
  39. Nelly


    I love to keep it simple and how your Asian dishes on your blog are fun and easy to follow. Thank you! I love bok Choy and beef.

    Reply
  40. Heying


    I love dumplings. The ‘boring’ boiled Northern Chinese ones. My taught me how to make them and basically every female member of my family. I loved it when everyone gathered together and made dumplings and the room was filled with laughter, chatter and smells.
    Back when we were living in Beijing, Mum made yummy fried rice with SPAM, I loved it. So I was really curious to try out your recipe and was amazed how simple it is to make and how good it tastes. I love it! Thank you for bringing childhood memories back!

    Reply
  41. Frank

    Favorite dish is my father’s chow mei fun with spam, eggs, fried fish balls, and bbq roast pork. Add some sriracha on top.

    Reply
  42. etroxon

    My favorite recipe of recent is your cumin lamb one. It was just so delicious that I need to make it again asap! Otherwise. I also love the steamed sticky rice dish with chinese sausage, and a simple go-to, the classic egg and tomato dish that every Chinese family makes, never goes wrong.

    Reply
  43. Kedoka


    This sounds really good – I’m going to have to try this. It seems like it would pair nicely with two of my favorite dishes: extra hot szechuan beef stew and “stinky tofu” (chòu dòu fu). Thank you for sharing this recipe!

    Reply
  44. Amy La


    I’ve been reading your blog and following you for a while now and absolutely love your food aesthetic! One of my most favorite Chinese/Asian food is definitely spicy Mapo Tofu; there is such a satisfying balance between textures, flavors and spice level. The silkiness and delicacy of the tofu works so well with the ground meat and spicy sauce, it almost cools your mouth instantly but have you wanting for more. I also definitely love pan-fried dumplings. Nothing can ever beat that; especially with the endless filling options available so anybody can eat it and the juiciness you get that contrasts with the crispy skin!

    Reply
  45. Janis Williams


    I love spam musubi! I prefer it with sushi rice and I usually make it in the molds. But when you have too … it’s equally tasty deconstructed in a bowl with little spam squares, sushi rice, and seaweed sheets, topped with a few green onion bits.

    Reply
  46. Tiffany


    My favorite Chinese dish is the salted fish and chicken and (or shrimp) fried rice! Everytime I have it, it reminds me home.

    Reply
  47. Paula Ward


    I love Peking duck, and when I have the opportunity I try to taste any duck dish. But, looking at the spam photos, that brought back memories of having spam as a child for our supper meal. Time to go buy a can of spam and try out this recipe!!! thank you so very much for bringing back nostalgic memories and smiles!

    Reply
  48. Brittny


    I really need to get my hands on this book. I’ve been DYING to try new recipes outside of my comfort zone. My favorite Chinese food is actually a recipe from this site I’ve made: Chicken Chow Fun.

    Reply
  49. Alyson Yee

    Very simple but my favorite dish will always be either tomato egg or bitter melon and egg. Nothing reminds me of home and my mom more than making those two dishes; such a comforting balance of flavor and texture over rice that feels like a hug.

    Reply
  50. Tan Ejin


    Growing up in Malaysia, I have the privilege to be surrounded by all kinds of food every day. A country of a melting pot of culture, it’s very difficult to pin point one favourite Asian Chinese food, but I’ll have to say one of my all-time love belongs to Chinese herbal tea eggs, otherwise known as 茶叶蛋 here. It reminds me of the times I spent in shopping malls with my dad. I always get cold easily and my dad would buy 3 eggs from one of stores that specialises in Chinese herbs for me and my 2 siblings. Holding it in my hands, the warmth I felt did not only come from the eggs, but also my father’s love. It truly brings back fond memories eating it now. But I’ll have to admit, the best herbal tea egg I’ve ever had was in Taiwan when my family went for a trip there last year. My dad even tried making it at home ourselves, and found that using quail eggs with the same herbal tea formula yields the best result. All in all, you bet I was extremely happy to see the recipe on your blog! Your blog brings people and food together, so thank you, and 祝你新年快了!Much love, Ejin – Malaysia.

    Reply
  51. Arianna


    We love wontons, dumplings and tonight I made your Crispy Chinese Honey Chicken (without Deep Frying) and the kids devoured it!!

    Reply
  52. Sylvia Chinn-Levy

    I just discovered your website, and have made 2-3 recipes, all of which have turned out yummy! I’m a 4th generation Chinese-American, and grew up eating authentic Chinese cuisine. Your recipes expand my cooking repertoire, and providing the Chinese characters and names in your recipes have been VERY helpful in obtaining the ingredients I’m unfamiliar with in Asian markets. My mother always told me how expansive Chinese cooking was. She was right! Thank you for taking the time to write down and experiment with these dishes so that we can all enjoy them!

    Reply
  53. Charlene

    These look so good! I randomly crave spam musubi and would love to make them at home.

    Hard to pinpoint a favorite Asian dish, but I often crave my dad’s taro (plus fridge leftovers) fried rice.

    Reply
  54. Charlene

    Not sure if my comment posted earlier, so trying again: these spam musubi look so good! Would love to try making these at home.

    It’s hard to pinpoint a favorite Asian dish, but I’m always down for a big bowl of noodles (beef noodle soup!) or some seoullangtang!

    Reply
  55. Foong See You


    My favorite Chinese and Asian dishes are char siew pau , dumplings and nasi lemak.I love these dishes not just because tasty ,but also my childhood memories.These dishes remind me when I’m small …I felt that time just pass too fast for me but fortunately these dishes always help me to keep my childhood memories.I love cooking since I was in primary school and these dishes are in my menu too ❤

    Reply
  56. Christie


    This looks so yummy and easy! Thank you for the recipe! One of my favorite asian recipes is a Vietnamese dish of braised, caramalized pork belly and eggs! You eat it with rice and pickled mustard greens on the side. So tasty! And we have it during Lunar New Year! 🙂

    Reply
  57. Lisa Brown

    I’m a HUGE fan of chinese trotters! The red cooked variety is my favorite! Chicken feet and steamed ribs with black beans rate in my top 5 as well! NOM NOM NOM!!!

    Reply
  58. Mimi

    Oooooo spam!!!!!!! Love the idea of braising it in sugar and soy sauce!!

    I love making ( and eating!) scallion pancakes, 画卷 (scallion flower buns), 煎饼 (I still have yet to find a great home cooked recipe for that), and al the dumplings !!!!!

    Reply
  59. Foong See You


    My favorite Chinese and Asian dishes are char siew pau, dumplings and nasi lemak.I love these dishes not just because they are tasty ,but also my childhood memories.This dishes remind me when I’m small…I felt that time just pass too fast for me but fortunately these dishes always help me to keep my childhood memories fresh.I love to cook since I’m was in primary school and these dishes are in my menu too❤

    Reply
  60. Sharon Shumway

    I love all food Asian. If I had to pick only one type of food for the rest of my life it would be Asian. Some of my favorites are curry chicken, egg foo yung, salt and pepper shrimp, pepper steak, shrimp with lobster sauce. Now I’m hungry.

    Reply
  61. Stephanie Novinc


    So I found your web site looking for Szechwan Eggplant and I’m amazed by the Chinese Eggplant in garlic sauce and the Sichuan eggplant. I use your site all the time when I go to the Chinese groceries by my house. I would love your cookbook we recently moved and I have no more cookbooks. Your book would be a welcome addition to my home.

    Reply
  62. Adrienne


    Oh how I remember the days I thought luncheon meat was a pretty gourmet ingredient haha so good with rice! My favorite Chinese recipes are those that reminds me of the home cooked food I enjoyed as a child. Hard to pick a favorite but during the Lunar New Year, I particularly enjoy “luo han zai”. Love that red fermented bean curd sauce.

    Reply
  63. Vivian


    Chinese and Vietnamese are my favorite foods followed by Japanese! The foods of these cultures are such clean tasting food and, since my sister-in-law is Vietnamese, I’ve been fortunate to have learned a lot from her. I eat dumplings almost every day for lunch and also enjoy making Chinese Spring Rolls that I keep stocked in the freezer. We recently got a new, really large Asian market and I’m thrilled about the fact I can now have access to more ingredients.

    Reply
  64. Izzy


    My favorite Chinese dishes are always the every day home cooked meals; garlic scapes with shredded pork, stir fry celery and lily bulbs, beef and potato stew. Love them all!! Spam musubi is also amazing, I love coating spam in a beaten egg and frying it!

    Reply
  65. Choi Yen

    My all time favourite Asian dish will be Ko lou Yoke, sweet and sour pork. I like mine with the meat remain crunchy and comes with a lot of pineapple abd tomato cubes.

    Reply
  66. Courtney McVey

    I absolutely love kung pao chicken! Another Asian dish I love is pad thai! Can you tell I love dishes with peanuts?

    Reply
  67. Leslie

    So Many! I love trying new dishes from different cultures and I’ve made so many recipes that you have shared with us, and love them all. My absolute favorite Chinese dish, though, is a very simple and fast egg drop soup. Perfect when I’m tired and have little time – especially on cold winters nights! I made some tonight for myself and my husband after getting home late. YumYum!
    I can’t wait to try these Spam Musubi!!!

    Reply
  68. Brittany

    I love all dumplings! I could probably eat dumplings and potstickers every day and never get tired of them! I also love beef lo mein and egg drop soup!

    Reply
  69. Lily Lew

    Spam Musubi is a family favorite. Potstickers and Char Sui Baos are also favorites. But my mom’s radish cake, taro cake and New Year’s cake are what my kids love the most. Chinese comfort foods are the best!

    Reply
  70. Elizabeth Kishaba

    There’s a little Chinese restaurant inside our Ranch 99 that serves my favorite duck noodle soup for breakfast. The broth is so flavorful. I can’t find a recipe for it anywhere. Thanks for the musubi recipe. Need to try a copycat Foodland fried chicken musubi recipe.

    Reply
  71. Helen Zhou

    Absolutely love your recipes. Helped us make classic Chinese dishes such as mapo tofu and chicken rice noodle ( haw fun) !

    Reply
  72. Carol P.

    Cashew Chicken is my favorite dish to order when going out for Chinese Cuisine. It has a medium brown sauce… celery, carrots, water chestnuts and cashews to mention a few ingredients. On the other hand my husband’s favorite is Vegetable Lo Mein. Our “dessert” of choice is Sesame Tofu. The Sesame Tofu we had was made with a dark, sweet brown sauce and had steamed broccoli around the edge of the dish. Delicious!
    Maggie, do you have recipes for any of these – Cashew Chicken, Vegetable Lo Mein or Sesame Tofu?
    Good Luck to those who enter. I am looking forward to receiving one if possible.

    Reply
  73. Chloe


    I haven’t had much (any, really) experience cooking Chinese food, but I really want to learn some good recipes! I make a lot of Thai and Japanese foods, with my top favorites being Onigiri snacks, Thom Ka soup, and Larb made with chicken. I would love to cook my way through this book!

    Reply
  74. Mari


    Spam musubi is one of my favorite dishes; It reminds me of Hawaii. I went to the ABC store every morning to grab some spam musubi for breakfast. Now I make them at home for my family 🙂 This recipe looks delicious!

    Reply
  75. Shane C. Nishibun

    You, two red bowls, and spam musubi – no way a blog post gets better. I did spam musubi just the other night – my wife bought he a spam cutter (kind of like an egg slicer) so I simply *had* to do it – YUM. Their butter mochi is divine, if you haven’t tried it!

    Reply
  76. Hilary Grayver

    My favorite Chinese dish is probably yushang qiezi, spicy garlic eggplant. One reason I like it is that it is pretty hard to screw up, even at an American Chinese restaurant where often the dishes aren’t as good. I also love a good Thai green curry, poke (not sure if that counts as Asian Food), and some other types of Chinese food such as Chao Bing, zui pi niu nai, and spicy pork cucumber noodles. And of course jiaozi!

    Reply
  77. Rebecca

    I love anise star and tomato braised beef noodles, Chinese new year spring rolls, homemade dumplings and all the Taiwanese style breakfast items! They always make me feel at home 💕

    Reply
  78. Sukanya Bhattacharya


    My favourite would be pork dumplings ! Nothing can beat the simpleness yet the juicy taste of piping hot dumplings 🙂

    Reply
  79. Kyndal

    My favorite dishes are anything noodley and anything with dumplings. And spicy! My ultimate meal is a spicy ramen soup with dumplings and chicken skewers on the side. So good! This cookbook looks so fun- exactly the kind of thing I like to try.

    Reply
  80. Tammie

    My favorite dishes are Szechuan green beans and hand shredded cabbage. The cabbage I fell in love with while teaching English in China last summer.

    Reply
  81. Della Fok


    Love love love GON CHOW NGAU HO ( stir fried beef rice noodles)! Always reminds me of growing up in LA and going to HK style cafes with my parents , or even better, when we visit family in Hong Kong. Thanks for sharing your blog and feed with us on insta,! Long time follower but first time commenter — love your recipes and your photos so much!

    Reply
  82. Sherrie

    I love Cha Shu and I have yet to find the perfect Cha Shu recipe. So for me fried rice with Cha Shu is the best for me. (oh, I did try yours and I am happy. But still looking for that perfect cha shu recipe). Also as for spam musubi, I like my rice plain so the spam with the teriyaki sauce can favor the whole rice. (I guess that’s how my husband’s cousin show me how to do that – she is from Hawaii).

    Reply
  83. Srijani Bhattacharya


    I love any food Asian! Be it dumplings or stews or one pot dishes. I love the rice based dishes the most though.
    An ardent rice lover that I am 😋

    Reply
  84. Lina W (linaribena)

    My absolute favourite Asian dish is Fujianese noodles from my parents home town 🙂 The thick noodles paired with assorted seafood fresh from the sea tastes amazing and always brings me happy memories of my childhood.

    Reply
  85. Gretchen


    This is a dish a college roommate introduced me to and have thought about it ever since (over 15 years). I also really enjoy Japanese cheesecake and Malai kofta.

    Reply
  86. Auntie Marcia

    LOVE your website and recipes! We just came back from living in China and all these recipes are really authentic to my experience. Thanks, Maggie, for keeping us up on so many great authentic recipes! I certainly know where to go to find those Chinese goodies I crave!

    Reply
  87. Lina W (linaribena)

    My absolute favourite dish is Fujianese noodles from my parents home town 🙂 its thick noodles paired with fresh seafood straight from the sea tastes amazing and always brings me happy memories from my childhood! Have you tried it before?

    Reply
  88. Nicole Pavo


    I’ve made many of your dishes but my favorite has to be the beef noodles that you make with hamburger & 2 beef saimin packets. It’s my favorite because this recipe I’ve made the most, its quick & easy to make, & all my 3 boys just love it!! They devour it in seconds lol! Thank you for all your great recipes, it has helped with ideas of quick meals & also helped me tap back in to how fun cooking can really be & trying new things! I just bought all the stuff to make musubis just last night & excited to try your recipe. I grew up in Hawaii so these were always around. I always get really excited when I see your posts & look forward to making your recipes. Thanks again Maggie!

    Reply
  89. Renee

    I love Asian food way too much to narrow it down to just a few favourite dishes. But because I have a trip to Hong Kong coming up, I’ll say one of my absolute favorite Asian dishes is the fried pork buns at Tim Ho Wan in Hong Kong. Oh my goodness they are what dreams are made of.
    This recipe looks delicious. I think spam is stupid tasty so I am definitely gonna try it sometime!

    Reply
  90. Tom Ging

    Maggie,
    I enjoy reading your blog. Your recipes are close to what I call “Chinese Soul food”. In subsequent emails I’ll send pictures of some of my preps of your recipies. – – tg

    Reply
  91. Andy Dyer

    I like making spring rolls. I’d like to make my own noodles someday. I’m definitely going to try spam musubi. Thanks for the contest!

    Reply
  92. Elizabeth

    My fave for lunar new year is bing pi yue bing. It’s kinda complex for me but a good challenge.
    Goal for this coming year: make it more edible next year lol!

    Reply
  93. Tim New

    I’m a US citizen living in Shenzhen at the moment. I love Dumplings (Jiǎo) of almost any style or flavor, Ma Po Tofu, Sichuan Hot Pot (I haven’t tried Chongqing hot pot yet), a millet ball I had in Harbin and many vegetable dishes – Here they eat pea leaves, and Chrysanthemum leaves. I also love the fruit teas but haven’t found a recipe to make my own.

    Reply
  94. Mikayla Mah


    Oh wow what a delicious looking recipe! I don’t think I can pick a favourite Asian food. If I had to narrow it down, I think I’d say wonton soup, xiau long bao, and Szechuan green beans. I can’t wait to continue seeing more amazing recipes!

    Reply
  95. Joyce der

    Love your website! Fav dish is ma po tofu. Am trying to eat more plant based Whole Foods and less beef, pork. no dairy or eggs. It is difficult coz I love all food, especially Asian. Love getting inspired by looking at cookbooks

    Reply
  96. Mikayla

    I wish I could try all of your recipes!! If I could narrow my favourite Asian foods down I would have to choose wonton soup, xiau long bao, and Szechuan green beans!

    Reply
  97. Sonya

    Of course this is hands down easy. Eggrolls! My husband travels for work and is always gone for months up to at least a year. And he LOVES to cook. Because hes always away from home , he uses his cooking to meet and get to know people from all walks of life. And on one of his jobs he met an older lady(a grandmother, I forget from where) who gave/taught him this awesome egg roll recipe. The next time he went home he shared it with his mom(whose an unbelievable cook) and its been a family tradition ever since. His family, mom, grandma, sisters, cousins,neices and nephews, get together and they make an assembly line and everyone participates on chopping, cooking, rolling and frying. And years later he met me and I was included and accepted(and tested on my rolling skills lol) into the tradition. The recipe is awesome. We never make less than 250-300 because they are that good and its hard to stop eating them. But I think what really brings it home is the fact that they keep his family together. That bonding time is precious and something you can never replace. And with him being on the road a lot… he eats ever ounce of it up. No recipe matters if it you cant share it with those you love.

    Reply
    1. shirley wolfe


      I have sure enjoyed your news and have tried lots of your recipes. My family love the Chinese and Asian food. I would like a recipe for tomato beef chow mane. also enjoyed your demo how to use the chopsticks.

      Reply
  98. Angela hui


    Oh god, there are so many amazing Chinese recipes out there it’s like choosing your favourite parent! I know it’s simple, but I’m such a sucker for 雪菜肉絲米粉! Shredded with preserved salted cabbage and vermicelli noodle soup! My mum used to make this dish a lot for breakfast for me as a kid! It’s my ultimate comfort food!

    Reply
  99. Shannon Chin

    Hello! Some of my favorite Chinese recipes are of course pork fried rice, chow mein, egg rolls, pot stickers. Wor won ton soup!!!

    Reply
  100. Shannon Chin

    Pork fried rice, egg rolls and pot stickers are just a few of my favorites! Please enter me into the drawing? Thanks so much!!!

    Reply
  101. Jay

    I’ll try my next spam musube with sushi rice. I like it with it fully covered with the seaweed and sandwiched with the rice and nori komi furikake sprinkled. I sometimes add a slice of egg omelet with the spam with a dab of ketchup😁

    Reply
  102. christine kwak


    kimchi soup with pork belly, served with rice, fried egg, and seaweed, is my ultimate comfort food! I also love taiwanese popcorn chicken, and beef noodle soup! and spicy fish … oh, and oxtail soup for when I’m feeling tired or sick. Different days call for different favorites! Asian food = home 🙂

    Reply
  103. Rosanna Martinez Schwarz


    All my friends and family tell me I have an Asian Heart and Soul inside a Mexican body! LOL! I love Congee, Phó Dac Biet, Mi Hoanh Thanh, Ommu Rice, Kimchi Chigae, Soon Saw, Laap, anything Spam! I can keep going! Thank you for this recipe it will help me get through busy days at salon!

    Reply
  104. Martha LeTarte


    I can always eat my weight in dim sum, ramen (actually ANY noodle soup), crispy salt and pepper squid, egg tarts, hot pot, Beijing duck, Korean grilled BBQ, summer rolls and if I’m being honest, I’d attempt to live off baobing. Lol Oh, and one time on Instagram, I posted about a self made Washington D.C. bánh mì challenge. Basically my best friend and I ate around 10 sandwiches each to determine a winner. Because, why not? Haha

    I adore cooking to the point that my two favorite pots are my Dutch oven and stove top pressure cooker. I always look forward to your Instagram posts and attempt to harness and channel your authentic flavors. Thank you for sharing what you love to do with all of us!

    Also, I truly enjoy the aesthetic of your food photography.

    Reply
  105. Sara

    One of my favourite dish, i make very often, is korean kimbab. The other one is mapo tofu, i usually make it once a week, it is easy and delicious.:) the third one is also a chinese dish, called sichuan green beans. I would love to win your cookbook to learn new ones! 🙂

    Reply
  106. Alice


    I grew up with a British mother an Chines father, but we never ate much Asian Food… However, after studying Mandarin at Uni I became inspired to try my hand at Chinese cooking. I lived in Hangzhou for a while, with a family who had a 5 year old girl. Her great aunt would help with the cooking and my favourite dish she would cook for us was 栗子焖鸡 (Chestnut Braised Chicked). I’ve been developing my own recipe trying the copy her method. work in progress at the moment, but my mum and dad back in the are are massive fans already! I’d love to learn more recipes and the book looks fatntastic, i’ve Been following your blog and the two red bowls book for a while now!

    Reply
  107. Nate

    Huge fan of mapo tofu myself. First time I tried making it I added way too much Sichuan pepper. My mouth was numb for an entire day!

    Reply
  108. Sherrie C

    I’m very surprised at the use of Spam and I look forward to trying it out more, seeing that there are new and interesting ways to incorporate it in recipes. I am willing to try it. One of my all time favorites is definitely the Szechuan Beef Stir fry though (yum!) Love the recipes,emails and all the information I have learned from you.

    Reply
  109. Jiusi

    My all time favourite Chinese dish is dumplings. Hand made dumplings reminds me of memorable moments shared with family members. When it’s Chinese new year, grandparents and parents sat around the table making dumplings together while cousins and I play with the flour dough and make a mess…. To me, dumplings are cute because they are round and chubby, they are also steamy, juicy and filled with love and joy.

    Reply
  110. Cindy

    Love a good beef and broccoli stir fry. I’ve made some lemongrass meat balls for a banh mi sandwich that was pretty tasty..
    Thanks for the chance to win.

    Reply
  111. Timothy Gist


    For me there is a local place that does a superb Sichuan Beef, but I will always be in love with the Baozi that is available on the streets of Chengdu!

    Reply
  112. Lily


    Tbh this is one of my favorite Asian recipies, after this though, it’s gotta be miso soup. Easy to make, but can have incredibly complex flavors.

    Reply
  113. Tania Shook

    Thank you for sharing this recipe! I order Spam musubi when I see it on a menu but it had not occurred to me to make it at home. Some of my favorite Asian dishes are pho bo, and chao ga, asian greens like bok choy, gailan, etc steamed or stir fried, cold dressed steamed steamed spinach (Japanese style) and sushi

    Reply
  114. Karen Andrews

    Maggie! Thank you! I am so glad I discovered you! I have been making Asian cooking since I was 15. (Long time ago!) A friend of my mom’s took a cooking class “Oriental Cooking the Fast Wok Way” by Jacqueline Heriteau. She shared, I bought the book and boom! Here is my favorite:
    Cantonese Egg Rolls
    2 tbls. oil; 2 cups shredded, raw cabbage; 1 large celery stalk, minced; 1 cup shredded pork: I cup raw shrimp, shelled, deveined, chopped; 2 scallions minced; 1 1/2 tsp salt, 1/8 tsp. pepper, 2 1/2 tsp sugar
    Set wok on high heat, count to 20, swirl in oil, add cabbage and celery. Stir till fragrant and bright green. Remove wok from heat. Add remaining ingredients. Toss well and fill eggroll wrappers. Set on wax paper in refrigerator for 1 hour to rest. Deep fry.
    Now, honestly, I have not made this quantity for many, many, years. I will now make 80 to 100 per batch. My family and friends fight over them.
    So far, I have made several of your recipes and I love them! (General Tso’s tofu, OMG)
    Giant hugs!
    Karen

    Reply
  115. Rose Fujimura

    Love spam musubi! I make it every few months. My favorite chinese food is all the dim sum I can eat on one sitting!

    Reply
  116. Amy


    My favourite asian dishes?! I’ve got tons! Green onion pancake, beef noodles, dumplings, ginger beef, tomato egg stir fry, chili wontons…anything asian!

    Reply
  117. Ron Johnson


    My favorite Asian dishes are braised short ribs with various Asian inspired ingredients. But mostly where I tuck star anise in between the ribs. I also enjoy various versions of Taiwanese Minced Pork. Having grown up with Spam in Minnesota I am excited to try this Spam Musubi.

    Reply
  118. Jamie Yezzi

    Steamed pork buns are hands down my favorite Chinese food. That along with some good garlic eggplant could easily be a meal for me.

    Reply
  119. Lucy Lu


    My favorite dish is Mongolian beef. I tried your recipe and it turned out so well. I will make it again for Chinese New Year.

    Reply
  120. Kathryn Willsey

    My favorite Chinese dish is beef and scallops but I can never resist the steamed buns with the custard filling. 😋

    Reply
  121. Selina

    Spam is truly comfort food. I remember having it when I was a kid. Spam musubi is so good. My kids google it up. Thank you!

    Reply
  122. Ashley


    These look great, I’d never heard of this snack until I moved to the west coast and enjoyed a lake day with a Hawaiian co-worker. This Cubana enjoyed spam musubi so much, my friend difted me a spam musubi mold for Christmas that year. I love making/trying new foods (and reading new books) as it’s a great way for me to “travel” on a budget 😉. Steamed soup dumplings are a favorite around here!

    Reply
  123. Jamie


    Favorite dishes include poke bowls, banh hoi, dumplings, white chop chicken, japanese eggplant, char siu, steamed fish with scallion and ginger. 😊 like Joy…i also love the tomato and egg dish…

    Reply
  124. Nicole Pavo


    My most favorite recipe that I make is your beef noodles that is made with hamburger & 2 saimin packets. Its delicious, fast & easy to make, & my 3 boys love it! They devour it in seconds lol. I’m actually making it again today. I always get so excited when I see your posts. I’ve made several of your recipes & never disappointed. Thank you Maggie for making cooking fun again & I love being able to try new things. I grew up in Hawaii so these spam musubis were everywhere. I just bought the stuff to make it & can’t try your version of it!

    Reply
  125. bryan estes

    Can Hawaiian food be included? I love such a broad variety of foods and cultures. I first had Spam musubi from a 7-11 in Honolulu (I’m sure it wasn’t as good as your recipe, which I’m gonna try this weekend). There’s blood sausage and malasadas from the Portugese (even in McDonald’s– -ramen (saimin) too) and shu mai, sushi and poke, bahn mi, manapua (bao), laulau, kalua pork, literally Pan-Asian! There’s even macaroni salad and passionfruit (lilikoi) cream pie inspired by the US. It’s just a great and beautiful place to eat.

    Reply
  126. Margret Holland

    Hmmm, you wish me to provide you with my favourite Chinese dishes. The list is just too long but if pressed, I would have to say that two at the top of my list are Shui Zhu Yu – because it has my favourite spice in it Szechuan peppers. My next favourite dish is a double cooked pork belly dish that I do not know the name of but the meat is so delicate and full of lovely flavourful fat. My mouth waters just to think of it.

    Reply
  127. Dawn Weeks


    I love trying different Chinese recipes. I don’t really have a favorite recipe although I am partial to pineapple chicken. Simple ingredients that are easy to sourcé works best for me as I only have very small asian stores near by. I love your ideas and the recipes as they have been very good. Just bought a hot pot at Christmas time and have enjoyed it so far. What a time saver!

    Reply
  128. Eleanor Fink

    All Chinese soups, hot or cold, simple or spicy, because they are delicious, make the best use of ingredients, and resonate
    with Chinese history; for rich people in good times, chefs prepared soups with the finest delicacies, and in hard times plain
    people devised nourishing and satisfying soups of whatever was available. What a legacy!

    Reply
  129. Carol Perigard

    Give me Cashew Chicken… My husband Vegetable Lo Mein… and the dessert is Sesame Tofu. WISH I had a good recipe for each of these! The Sesame Tofu comes in a dark brown sauce with Broccoli Florets, steamed and arranged around the sesame tofu. Delicious!

    Reply
  130. Mike DeGasperis


    My favorite Chinese dish more Japanese cause its sushi is a light tempura battered smoked salmon, with cream cheese, cucumber, avocado, and scallions on the inside rolled up maki style with salmon and tuna on top with jalapeno minced on the tuna and lemon zest on the salmon! Then top with ponzu and kimchee based red sauce we make! I kinda want to try and make a spam sushi roll at work now!! Your recipes are amazing!

    Reply
  131. Eva vieira


    This looks amazing! A very detailed, and ambicious photos with I can learn and follow! Hopefully I can bring them to my house in Portugal! Or something like my favourite pancake: okonomiyaki 🙂

    Reply
  132. Beth

    Homemade dumplings and any kind of bao! It’s our family tradition to make homemade dumplings, onion pancakes, and another dish or two on Christmas Eve. This year we made your recipe for black pepper chicken and it was a huge hit! Just went to the Asian grocery today and picked up the ingredients your red bean soup. Can’t wait!

    Reply
  133. Nicole Naasz

    I’m still trying to perfect my dry fried green beans to what we had in Datong last year. It’s our go to recipe when family is around My boys love the sweet and sour recipe on your site and the cheesy shrimp spring rolls. But we can all agree on bao!

    Reply
  134. Patricia

    Spam fried rice is a big favorite in our household! We usually add scrambled eggs and chopped pickled mustard greens, and then whatever other leftovers we may have lying around. I grew up eating the luncheon meat you bought in the supermarkets in Hong Kong (the one with the white pig on the container), so I’ve tried to convert my American friends into spam-lovers as well!

    Reply
  135. Betty Ong


    I remember eating Spam as a child for lunch in sandwiches but have not eaten Spam since then. Time to experiment!

    Reply
  136. Tiann

    There are so many things – steamed baos, homemade dumpling (the social aspect of making them together as a family is in itself very enjoyable), drunken duck, char siew…. just to name a few!

    Reply
  137. ANN B.

    Some of my favorite recipes are Hong shui gai kew (hard to find), seafood congee, kimchi pancakes, salmon sushi any type, and red bean onigiri.

    Haven’t had SPAM since I was a kid. Might have to try tthis. ☺

    Reply
  138. Amanda Lepard


    I have not had the privilege of traveling to any Asian country but I have a love for all Asian food. Fridays I have eggrolls, Thai red curry, and Hunan beef. The last city I lived in I got this house Thai dish that they do not make anywhere else. It is the Noi special. Kind of like pad thai but without the peanut taste. Really though, I will take it all. I love cooking and experimenting. I try to recreate some of the dishes I come across and love.

    Reply
  139. Amanda Lepard


    Any Asian food is my favorite. Especially Thai. I love red curry and this house dish I found in Amarillo that isn’t found anywhere else. I love to cook and try and recreate my favorite dishes

    Reply
  140. JJ Wong


    My niece, who is graduating from college this May, is the biggest musubi fan! I”m sharing this recipe with her and if I win, she can borrow this cookbook! We love to prepare Asian dishes like chicken stir fry with veggies and fried rice. I also experiment with lots of dessert recipes like black sesame pudding and almond jello. Thanks for the opportunity to win this cookbook.

    Reply
  141. Kit

    I am a junkie for SPAM musubi. I can’t wait to try this recipe. It looks comprehensive and straightforward . I’m looking forward to digging around on the site I hope you also have creative ideas for poke bowls.

    Reply
  142. Laura M

    My favorite Chinese dishes are probably beef chow foon and soy sauce chicken. I love your site! Thank you for the giveaway.

    Reply
  143. Alfred Alarcon

    I haven’t eaten Spam since I was a kid which was over 50 yrs ago, but as one of my many favorite meals that I had cook from your recipes is Cabbage and Glass noodles stir fry, the other is Thai Sweet Chill Chicken.

    Reply
  144. Shannon

    I *love* Chinese soups. I had a friend teach me to make spicy fish soup once, and it was so simple and delicious. Perfect for when you’re feeling under the weather. I also love dumplings, stir fry vegetables, and hot pot!

    Reply
  145. Kari Chen


    That spam is so perfectly caramelized! Some of my favorite Asian dishes are egg & tomato stirfry, spicy fresh bamboo shoots with pork, and any type of dumplings!

    Reply
  146. Oiying Malcolm


    My mom used to make spam fried rice. Whenever we have leftover cold rice, she would make it. I still make this for my kids. So comforting and reminds me of my mother.

    Reply
  147. kc

    my mother’s yu xiang eggplant, pork and cabbage dumplings, taiwanese beef noodle soup , the good bready things from northern china 😉

    Reply
  148. Diana


    Just made some spam musubi last night! Some of my favorite dishes are shengjianbao, jianbing, briased tofu, pork belly rice, and tangyuan.

    Reply
  149. Sarah


    Thanks for sharing this simple spam musubi recipe! I’m happy to have stumbled upon your website and can’t wait to try your recipes – I like the idea of cooking with only a few ingredients to make the flavors stand out! My favorite Asian dishes are any that involve noodles soups!! And there’s plenty to choose from – beef noodle soup (Pho) from Vietnamese cuisine and the Chinese beef noodle soup are my favorites!

    Reply
  150. Jon Ross


    I wasn’t sure what musubi was, but after seeing this recipe I would love to try it! I’m a big fan of hot pot and kimbap, so it’s nice to see some different ways to use spam in Asian dishes! I live in China now, so I’m thankful for all the exposure I can get to different cuisines as I travel around China and Asia at large.

    Reply
  151. Emily


    I’ve been trying to hunt down a good recipe for lions head meatballs for ages — haven’t found one yet that lives up to my grandmothers but hoping A Common Table’s might be the one!!!

    Reply
  152. Stella


    My favorite asian dish is xi’an liang pi, or cold bean noodles. It’s a cold noodle dish from a northwe part of China where the noodles are made from mung beans, sliced, mixed with tofu, bean sprouts, a nutty dressing, and a healthy dose of hot chilli oil with Sichuan peppercorn! Tasty and numbingly good!

    Reply
  153. Lexan Luna


    I was born in the Philippines, and raised in Hawaii and Japan, so it’s hard to pick just one asian dish that I love! Mostly, I love eating/cooking comfort food style dishes and food that reminds me of my childhood, like lemon chicken, katsudon, jajangmyeon, sinigang, and saimin. 🙂

    Reply
  154. Art

    Over the years I’ve explored cooking many different cuisines, such as Indian, Mexican, Middle Eastern in large part my wife is a vegetarian and I am not. I try to focus my cooking around a theme, or a region, to incorporate vegetarian and non-vegetarian dishes. I find Chinese and Asian cooking was the hardest to figure out until I discovered this wonderful website. I absolutely love the recipes here, they’re easy to understand and to follow, and it’s such fun to explore the “real deal” recipes. It’s gotten to the point where the family is asking for Asian food nights more often.

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  155. Kate Devore

    Spring Rolls! Anything with noodles! DUMPLINGS are my all time favorite. Stuff anything into a dumpling or wonton wrapper and I could eat it all day long.

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  156. Lisa


    I love Asian food! I’m Chinese myself with family from Shanghai and Hunan, but funnily enough my favorite style of Chinese is Cantonese. But I always have a special place in my heart for Shanghai wontons and xiao long bao. My favorite Japanese food is udon with beef. My favorite Korean dish is kimchi pork sundubu. My favorite Malaysian dish is roti canai. I’m also obsessed with spam musubi, but I never encountered spam until I had it in Korean and Hawaiian food. Spam musubis remind me of my wedding in Hawaii.

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  157. emily

    Lions head meatballs!! Have been trying to find a good recipe for awhile. They HAVE to taste like my grandma’s. Hoping that the recipe from A Common Table will be the one 🙂

    Reply
  158. Teresa


    I love crab ragooons and mochi. I also love that Asian food has soo many ways of preparing fish compared to the Midwest!

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  159. Tina

    So amazing! I tried this last night and it was loved by everyone!

    I love to make beef noodles as a Chinese dish! Would love to see more recipes!

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  160. Lisa

    I loooove lobster cooked in house special sauce, always a treat during family dinners! Personally, I like to cook bun bo hue – a spicy Vietnamese beef noodle soup 🍜

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  161. Kim


    I love your blog! Some of my favorites are your Chinese beef meat pies and on Cynthia’s recipes the curry puff pastries. I love incorporating baking into my cooking and mini pies are perfect to share during cold winter days! 😀

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  162. Jennifer


    My favorite dishes will always be my grandmother’s hongshaurou and my mother’s egg tomato soup! Ultimate comfort!

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  163. Steph Lau

    I became known as the one in my family who ate anything with bones because my favorites were steamed fish, chicken feet and barbecue pigeon 🙂

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  164. Melody Hu

    This cookbook looks amazing! Nowadays it is easier to find good Chinese food, but still not easy to find stuff that really matches the quality of homemade stuff. There’s nothing like the chewiness of noodles, dumpling wrappers, or scallion pancakes made from scratch, paired with other delicious Chinese flavors 🙂

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  165. Carissa Simmons


    LOVE spam musubi especially after my time spent living in Hawaii. I’m also always up for ramen and am trying to perfect some recipes. I would love to explore more Korean dishes too ! This cookbook sounds SO perfect!

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  166. Tram H.

    Nothing like some egg drop soup on a chilly day to be nice and comforting for me. I love looking through your blog, the pics make help inspire ideas for dinner!

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  167. Bella Lee

    My favorite Asian dishes are 干炒牛河 aka Gon Chow Ngo Ho and Cha Siu Bao! Spicy wontons are also a guilty pleasure.

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  168. Linda Szymoniak


    Gee, I’ve loved Chinese food for as long as I can remember. About 20 years ago, my daughters discovered anime and manga and got involved in finding out more about Japanese culture, too. We have a huge Japanese market not really far from our house – they also have a bookstore and great food court, so my girls and I would go there weekly for quite a few years (we now don’t go as often, but go about 1-2 times a month). I started learning some Japanese dishes, including Odon, Sukiyaki, Okonomiyaki, and one of my favorite things to make – taiyaki (I have the special pan for making the fish-shaped, sweet red bean paste pastries.

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  169. Michelle

    When I think of Asian food, I think of food that my grandma makes. She immigrated from southern China to California almost 40 years ago, and growing up across the street from her made me feel so lucky. She was always bringing over traditional and fusion dishes and baked goods. Now that I’m in college and away from home, I miss her cooking a lot. I especially love her curry egg rolls (your typical fried egg rolls but with curry powder for a savory boost!), crystal dumplings, and sticky rice.

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  170. Natasha Faye Edwards

    I love Chinese dumplings. So most recipes that have it I will eat. I also love Sweet and Sour. I love Japanese ramen and Sushi. I love dishes with Curry. I can go on and on! Your recipes has helped me alot cook my favorite dishes when I moved to the US. Especialky since I saw that alot of the ingredients were not readily available.

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  171. Joyce

    Asian food is my favorite – so hard to choose just one thing! I love Chinese soups, sea cucumber with shrimp, abalone. Oh the list goes on!

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  172. Courtney L

    My current favorite dish is congee. I’ve been playing around with different types of rice, levels of water, and most recently asked my Ma Ma how she made her porridge, and I got some new techniques to make the rice extra fluffy and silky!

    Reply
  173. Jane

    Some favorite comfort foods (that I probably eat too much of, which I attempt to justify as a “stressed student”) are: beef noodle soup with a sichuan twist, homemade soup dumplings, congee with century egg! And of course, a good batch of red bean + black sesame milk bread that recently I’ve been tinkering around with the help of sourdough 🙃

    Reply
  174. Joanna Motrunecs

    It’s tough to pick my favorite Chinese dish, but a big bowl of congee, with some pork floss, pickled cucumbers, chili oil bamboo shoots and a salted duck egg always brings back fond memories of my childhood 🙂

    Reply
  175. Devika S


    Soo I’m a massive South East Asian foodie! Unfortunately not been to too many places to experience all the dishes in the true settings but hey! Have been extremely lucky to have friends all over the world who have made me try things on different occasions – especially when I lived in London during uni. My fave dishes – Schuean Hot Pot,Mala Hot Pot, Love my dumplings fave combo Chives and Prawn..The Sui Mai..Oh yum! Then absolutely love the classic fried rice..It’s amazing how simple flavours when they come together what they can do.. Same goes for the soups.. Wonton soup.. A fabulous miso soup does wonders too! Then I crave the seafood.. The salt and pepper prawns and crab.. The garlic tossed squid. Mouth watering here 😉 and it’s just 1030am on a Sunday morning!😊 I could go on but I’ll leave it there… Hope I win the giveaway.. Trust me I’ll put it to good… No GREAT use! 😊😊😊

    Reply
  176. Alyssa

    I started following your blog after my first trip to China in September. Had a hankering for real Chinese food here in TX—Favorite dish is your real deal Szechuan Beef stir fry! Also would never turn down Pad Thai.

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  177. Alyssa

    After my first visit to China I had a hankering for real Chinese food when I got back to TX. My favorite dish is your Szechuan beef stir fry!

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  178. Olivia

    My fav dish would be pork char sui, tried it the first time in Hongkong. Making it at least once a week wether in soups or with veggies.❤️❤️

    Reply
  179. Hong


    I’m stating to cook more this year, so I’m starting the year on a good foot! My favorite dishes to make is Baked Salmon and Oven Baked Mussels!

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  180. Shelly Crain

    I love making various types of Ramen, but my favorite dish is the spicy stir fried lamb dish that I make…it’s my go-to for Asian cuisine!

    Reply
  181. Martyna

    Looks amazing. I recently started to cook and I was truly inspired by your page! I love your videos too and I would like to recreate everything you made so far (in fact I printed some recipes and want to make them soon). My favorite Asian Dishes are for example sushi, nasi goreng (I think this one is my favorite because I have such good memories), some dumplings. I am originally from Europe but I love Asian culture.

    Reply
  182. Brianne

    I can eat steamed bbq pork buns for every single meal. But this spam recipe looks bomb! I also can’t refuse a good Tom yum soup.

    Reply
  183. Devyn Ball


    My personal favorites in the Asian Recipe Repertoire are a home Korean BBQ spread, Hot Pot, and my husband’s personal favorite, gyudon! The flavors are always a winner. Spam Musubi is a big easy rainy day favorite.

    Reply
  184. Evangeline Ng


    My favourite asian dish has to be sweet and sour pork!!! Always the most requested dish by the family 😀

    insta: @eatnomsleep

    Reply
  185. Danielle


    One of my favorite dishes is Pho, its so aromatic. I love it. I made it last week, at least as close as I could get to it. Having all the little add ons was nice, like choose your own meal.

    Reply
  186. Jenny Sogoian


    I love all kinds of Asian food. Thai, Japanese, Korean, Vietnamese, and the others. Chinese and Indonesian are definitely my number 1 list. I have tried some of your recipes and I love them so much. The recipes are easy to follow and the ingredients are easy to find too. I hope I will win one of the cookbooks so I can cook more of your dishes 🙏🏻

    Reply