This curry recipe, collected by Richard Sterling in Laos, features the silky smooth paste typical of that cuisine.
Chicken Satay with Spicy Wild Blueberry Peanut Butter Sauce
This recipe for Chicken Satay with Spicy Wild Blueberry Peanut Butter Sauce came to us from the North American Blueberry Association.
Basic Sambalan Chile Paste
This Malaysian paste is the culinary equivalent of harissa in North Africa and berbere in Ethiopia. Its most common use is in making quick main dishes.
Crying Tiger Beef
Any Thai dish named Crying Tiger Beef probably isn’t going to be all mild and softspoken. But you can bet this traditional Thai street food lives up to its name.
Pilau Kabuli (Chicken and Rice)
Chicken is not an everyday dish in Afghanistan, as few are raised, and they are only served at very special meals. Parts can be used, or an entire chicken.
Mirichi ka Salan (Mild Chiles in a Nutty Sauce)
Chef Sundeep Bhagat from Lucknow, La Porte’s specialist in vegetarian cuisine, created this marvelous recipe for chile lovers that combines the fresh pods with coconuts and other nuts.
Curry Puffs
A favorite of Indian cooks, these pastries are a popular teatime snack in Singapore and Malaysia. They also make a fabulous appetizer!
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