Terence Carter 
This Thai nam prik num recipe makes a smoky green chilli dip that’s one of the best known Northern Thai specialties – so much so that it’s often called Chiang Mai chilli relish. Made from local chillies, it’s grilled on a barbecue with garlic and shallots and typically served with crunchy pork crackling and sticky … Read more
This chicken katsu burger recipe places a crunchy tender chicken cutlet, prepared using the classic Japanese katsu method of panko-breaded and deep-fried chicken, between spicy Asian slaw, tangy Japanese-style barbecue sauce, and soft burger buns. Serve with hand-cut fries and you’re in chicken katsu burger heaven. While we love Japanese pork tonkatsu in sandwiches, tender … Read more
This easy nduja bruschetta recipe with goat’s cheese and sweet red capsicum makes a snack that’s perfect for a brunch or lunch spread, finger food or pre-dinner nibbles. The ’nduja brings the salami heat, the goat’s cheese brings a creamy sweetness, and the red peppers add a nice acidic tartness. It’s next in our series … Read more
This traditional Burmese egg curry recipe makes a Myanmar curry shop staple that’s typically eaten for breakfast. Served with a spicy tomato and onion-based curry, the boiled eggs are peeled and deep fried in turmeric until golden, which is why you’ll also see this called a Burmese golden egg curry recipe in Burmese cookbooks. We’ve … Read more
This Thai grilled eggplant salad recipe makes a delightful dish of smoky pieces of creamy eggplant with sweet red shallots, aromatic mint, the umami of fish sauce, a sublime soft-boiled egg, and a kick of chilli. This salad is best when the eggplant is straight from the grill or barbecue, and combined with the other … Read more