Authentic Asian dishes cooked in lard, ghee and coconut oil — seed oil free.
Asian Recipes
Savor Asia brings 20 authentic Chinese, Indian, Thai, Korean and Japanese recipes to the seed oil free kitchen — cooked in lard, ghee, and coconut oil, the ancestral fats of Asian cuisine.
Asian Recipes
Filipino adobo is chicken braised in vinegar, soy sauce, garlic, and bay leaves — one of Southeast Asia's great braises. Coconut oil replaces the vegetable oil, and the result is the dish as it was originally cooked.
Asian Recipes
Pad see ew is Thailand's popular flat rice noodle stir-fry — wide sen yai noodles with Chinese broccoli, egg, and dark soy sauce in a screaming hot wok. Cooked in lard for the wok hei that vegetable oil cannot produce.
Asian Recipes
Rendang is the Malaysian and Indonesian slow-cooked dry curry — beef simmered in coconut milk and a complex spice paste until the liquid evaporates and the meat fries in the residual coconut fat. Hours of cooking, days of flavour.
Asian Recipes
Miso butter noodles are the 15-minute Japanese weeknight dish — ramen noodles or spaghetti tossed in a sauce of white miso, butter, and soy sauce with garlic and spring onion. Seed oil free, deeply umami.
Asian Recipes
Japanese butter fried rice — yakimeshi — is teppanyaki restaurant cooking at home. Day-old rice, soy sauce, butter, and egg on a screaming hot cast iron pan. The butter is the signature flavour.
Coffee Recipes
Ca phe trung is Hanoi's famous egg coffee — a thick, sweet, meringue-like egg yolk cream floated on strong Vietnamese drip coffee. This seed oil free version uses butter in the egg cream for additional richness.
Asian Recipes
Bulgogi-inspired ground beef cooked in tallow with ginger, garlic, and sesame — served over rice with pickled cucumber and crispy fried egg. A seed oil free Korean weeknight bowl in 20 minutes.
MAHA Recipes
Savor Rice covers rice cooking traditions from across the world — jollof, biryani, fried rice in lard, Hawaiian rice dishes — all seed oil free, all cooked in ancestral fats.
Asian Recipes
Thai green curry built on coconut oil and coconut cream — the ancestral fat base of Southeast Asian cooking. No seed oils, all flavour.
Asian Recipes
The expanded Savor Asia edition covers 35 essential Asian dishes cooked in lard, ghee and coconut oil — from Chinese wok cooking to Indian curries to Southeast Asian coconut-based cuisine.
Asian Recipes
Fifteen authentic Asian dishes cooked in lard, ghee and coconut oil — Chinese, Indian, Thai and beyond, made without a drop of seed oil.
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