Seafood CocktailSteven Mark Needham
When cooking shrimp in boiling water, 2 minutes does the job. Overcooking toughens them.
The clams’ natural briny sweetness serves as a surprising foil for the tender fritter batter—just be sure to pull off the tough outer coating of the siphon.
Kewpie Mayonnaise is the ultimate secret ingredient to creating a perfect oven-baked battered-and-fried crunch without a deep fryer.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.
A little shrimp paste goes a long, long, long way in this delicious vegetable dish.
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.
Love a tuna melt? Meet your new favorite nachos—fast and filling all thanks to tinned fish.
Spaghetti is a common variation in modern Thai cooking. It’s so easy to work with and absorbs the garlicky, spicy notes of pad kee mao well.