This Sichuan style wonton recipe is made for that batch of Sichuan red chilli oil you made. Easy to make, these spicy Sichuanese wontons have a pork filling that’s so perfectly seasoned you could eat them on your own. But why would you want to when you can generously douse them in some homemade chilli … Read more
This recipe for Thai khao tang na tang on rice cakes makes a chilli prawn and pork dip that’s incredibly delicious. The popular Thai dish consists of homemade crispy rice crackers that are used to scoop up this creamy, slightly sweet, a little salty, and gently-spiced dip. Found in both Thailand and Cambodia, many believe … Read more
Our Cambodian cookbook and Cambodian culinary history project needs your patronage in the good old-fashioned sense of the word – encouragement, assistance and support – and you can become a patron of our project on the Patreon website for as little as US$2 a month or the price of a cup of coffee. Four days … Read more
This natang recipe makes an addictively delicious Cambodian dip of minced pork, coconut cream and peanuts that’s made to be eaten with homemade crispy rice cakes, which in turn are intended to use up the rice that sticks to the bottom of a pot or use up any leftover rice. Since I made this Cambodian … Read more
Our best Asian street food recipes cover everything from the fresh spring rolls found in markets and street food stalls across Southeast Asia to the spicy noodle soups from Thailand, Laos, Myanmar, and Malaysia that you can slurp on the streets, from mobile carts, and at simple shophouse eateries. We’re just back from Saigon, where … Read more