Hot Sour Salty Sweet: A Culinary Journey Through Southeast Asia

Wok frying is an art: the high heat that singes the food, the fast Maillard reactions, and charring are a must. It is a technique referred to as Wok Hei, or "breath of the wok". The concept is simple: high heat cooks the ingredients quickly, searing the outsides and leaving the insides tender and, in the case of vegetables, crunchy. Cooking on high heat in a wok is not about stirring but about pushing the vegetables from the base, where it is hottest, to the sides, where it is slightly...

A samla is a Cambodian dish that has a consistency between a soup and a stew. It is perfect with rice, the staple carbohydrate on every...

I have been in the mood for some light salads, especially those with a touch of protein. This salad also has a pop of spice and flavour....

Let's start with some history of this dish. It arrived via Yunnanese Chinese Muslim traders, the Chin Haw, through Myanmar and Laos. They settled in Northern Thailand, specifically in the Chiang Mai and Chiang Rai regions. As it travelled through Myanmar, it picked up strong Burmese characteristics, particularly from the dish Ohn No Khao Swe, which translates to "coconut milk noodles". The name Khao soi means "cut noodles", and the origins of this name are still disputed. One theory is that...

Thai cuisine is well known for grilled meats, whether satay-style skewers with a lovely dipping sauce or steaks and larger cuts. I love a...

This Laotian dish is so simple! It's a subtle-flavoured chicken that comes alive in a sweet and spicy sauce. I loved the contrast of...

I love tofu, but before this dish, I had never had it as a dessert. Usually, tofu is served as a side dish or as part of the main course,...

Sticky rice with fresh mango is a favourite dessert in any Thai restaurant. This is a wonderful dessert that combines sweetened sticky...

When I think of healthy food I think of this soup. It is a super simple soup to make but has great flavour. Buddhist cooking has always...