| Sometimes technology comes to the rescue when you're testing recipes. Cookbook author Sharon Wee and I experienced that together as I tested and re-tested her Ngo Hiang (Five-Spice Pork and Shrimp Rolls) — one of five recipes featured in Lisa Lin and Hetty Lui McKinnon's story: Lunar New Year recipes: 5 Asian cooks share dishes from their celebrations. I'd text Wee, who contributed one of five recipes for the piece, while I was cooking, asking her questions and sending her photos. Then, the New York City-based author sent short videos, photos and texts to make sure I was on the right path. I ended up with fragrant, flavorful meat rolls, two spicy dipping sauces and a much deeper knowledge of fermented shrimp paste, bean curd sheets and chiles. Hetty and Lisa's story explores the Lunar New Year family traditions and food from Vietnam, Korea, Singapore, Indonesia and Taiwan, just a handful of the countries where multi-day celebrations will begin on Feb. 1. Look below for the other four featured recipes: Tang-Guk (Beef and Radish Soup), Tsai Tao Kui (Taiwanese Turnip Cake), Keo Me Xung Dau Phong Gung (Chewy Ginger Peanut Sesame Candy) and Kue Nastar (Indonesian Pineapple Tarts). If you have questions about Lunar New Year dishes or Asian cooking in general, join us on Wednesday, Jan. 26, at noon (E.T) for our weekly Food chat. Hetty and Lisa will be our guests. (More details below.) Sometimes you think you know how to make something well, but then someone shows you a better way. That's the case with Becky Krystal's Buttermilk Waffle recipe, which is as reliable as it is adaptable. We made one batch with cornmeal substituting for half of the flour and it got raves. Becky eats those savory cornmeal waffles for dinner, and Daniela Galarza makes tacos for breakfast! Daniela shared her foundational recipe of scrambled eggs, scallions, cheese, cilantro and salsa, but, of course, encouraged us to jazz them up any way we like with chorizo, potatoes or refried beans. That's what makes cooking so much fun. We can always be learning — tweaking the familiar to make it better and then diving into recipes, ingredients and techniques that are less familiar to us. Both paths can take us to the same place: A delicious dish of food. Come chat about food with us every Wednesday at noon (E.T.). This week's theme is Lunar New Year menus, but feel free to ask any food- or cooking-related questions, share a recipe or offer your own advice. We want to hear it all. You can get a jump-start by submitting a comment or question now. Then, come back on Wednesday to follow along in real time.  (Scott Suchman for The Washington Post/food styling by Lisa Cherkasky for The Washington Post) Ngo hiang means "five fragrances," which refers to the five-spice powder that gives the meat rolls their aroma. By Hetty Lui McKinnon and Lisa Lin ● Read more » | | | Cubes of pan-fried tofu and shiitakes also are part of this traditional Korean soup. By Hetty Lui McKinnon and Lisa Lin ● Read more » | | | In restaurants, these little crisped cakes are often pan-fried to order at the table. By Hetty Lui McKinnon and Lisa Lin ● Read more » | | | Melt-in-your-mouth pastry surrounds sweet pineapple in this classic Indonesian dessert. By Hetty Lui McKinnon and Lisa Lin ● Read more » | | | The candy is commonly served alongside mut tet, a platter of dried, candied fruit, veggies and nuts. By Hetty Lui McKinnon and Lisa Lin ● Read more » | | | Your mornings are about to get a lot better with this waffle recipe that can go sweet or savory and works well with whole grains, too. By Becky Krystal ● Read more » | | | Almost anything can go into this taco recipe — and it makes a great meal any time of day. By G. Daniela Galarza ● Read more » | | | Don't make this and then slip that blender back in the cabinet; use the appliance to whip cream, grind nuts and grate cheese, too. By Ann Maloney ● Read more » | | | When days are gray and sullen, this light, sunny citrus dessert will brighten your mood. By Ellie Krieger ● Read more » | | | |
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