Pleasantly pungent with a touch of heat, this classic spring roll sauce also works well with the chicken satés.
Cooks' note:
Sauce can be chilled up to 3 days.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
This version of pork skewers is made in the oven, which tastes just as good, but you could always throw these on the grill for a version closer to the original.
The kimchi brine is the secret hero here; just a splash of it brightens the cocktail while deepening it with a little funky je ne sais quoi.
Tangy and sunny, this curd can be made with either fresh or frozen pulp.
Every sauce needs a few secrets. Ours is smoky, sweet, and savory—use it for burgers, fries, tenders, and more.
This is one of the best fried chickens ever. From southern Thailand, gai hat yai is known for its crispy skin, great aromatics, and super juicy meat.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Easy lemon icebox pie recipe with a graham cracker crust and whipped cream topping.