This Vietnamese scallion oil recipe for mo hanh makes a Vietnamese dressing that’s as much about the unctuous mouthfeel as the rich, sweet flavours and vibrant colour. In Vietnam, mỡ hành is the vivid green onion dressing spooned over grilled seafood, especially oysters, clams, scallops, and cockles. The richness and sweetness of the spring onion … Read more
This toum recipe makes toumeya, the garlic sauce from the Middle East that’s slathered onto chicken shawarma and eaten with shish tawook, just like your favourite Arabic restaurant makes it. Traditionally made with a mortar and pestle, chefs make toum in a food processor or blender these days. You can too, especially if you don’t … Read more
This ginger scallion sauce recipe for ginger scallion noodles makes the much-copied Momofuku homage to the classic Southern Chinese sauce that chef David Chang and food writer Francis Lam popularised outside China well over a decade ago. I’ve been making these delicious ginger scallion noodles with the sauce ever since, well before their recent comeback. … Read more
Our authentic Thai satay sauce recipe makes a genuine Thai peanut satay sauce from scratch to go with Thai satay skewers. This isn’t an easy satay sauce recipe made with peanut butter – there are loads of those out there – although I do take a few short-cuts. This is a traditional Thai peanut sauce … Read more
This Thai chicken satay skewers recipe for sate gai makes Thai satay chicken in the Southern Thailand style although you’ll find these small skewers at street food stalls all over Thailand, including Bangkok, where satay pork skewers (sate moo) are preferred. Marinated in coconut milk and spices, the skewers are usually grilled over charcoal, but … Read more