This is a recipe from the island of Lombok, off the coast of Bali. It is a very traditional recipe that beautifully brings together the islands' spice profile. The spatchcocked chicken is brushed with a deep sambol sauce, one that is fiery and bold. When I first tasted the marinade, it was too spicy to use, so I diluted it a bit with pureed tomatoes to maintain the bright colour and calm the spices. The meat was brined oevrnight and the chicken turned out succulent and wonder

Satay is a way of life in Vietnam and across Southeast Asia. From small roadside stalls to fancy restaurants, there is always an array of...

Sometimes, a dish shines because of its simplicity. The flavours are elegant, and the dish is subtle. This is one of these extremely...