peanut oil

Many Thai dishes are not unlike what we call curries, but although they may contain curry powder, they are more often based on a combination of herbs and aromatic vegetables, rather than dried spices. A typical curry might feature a mixture of garlic, shallots, chiles, lime leaf, sugar and galangal (or ginger). This simplified version leaves out the lime leaf and sugar, but benefits from the addition of a couple spoonfuls of fish sauce at the end of cooking. It is brightly flavored, but blessedly easy to toss together on a weeknight.

Shrimp in Yellow Curry

onion

garlic

galangal or ginger

curry powder,

coconut milk

Salt and black pepper

nam pla (fish sauce),

cilantro

Place the oil in a large, deep skillet and turn the heat to medium. Add the onion, garlic, ginger, and chilies and cook, stirring frequently, until the vegetables are tender and the mixture pasty. Add the curry and cook, stirring, another minute.

Add the coconut milk and raise the heat to medium-high. Cook, stirring occasionally, until the mixture is nearly dry. Add the shrimp, a few pinches of salt and a little black pepper and cook, stirring frequently, until the shrimp release their liquid (the mixture will become quite moist again) and turn pink.

Add half the nam pla, stir, then taste and add the rest if necessary. Garnish with cilantro and serve with white or sticky rice.

For spicy soupy goodness make this homemade laksa paste, for laksa anytime you want it.

Laksa paste

red chillies

coriander

sweet paprika

cumin

turmeric

brown onion, chopped

lemongrass stalks, white part only, chopped

galangal, peeled, chopped

cashew nuts

garlic cloves, chopped

shrimp paste

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The family will love these tasty little pork mince parcels wrapped in lettuce leaves.

San choy bau recipe

garlic cloves, crushed

ginger,

lean pork mince

soy sauce

oyster sauce

shallots, thinly sliced

lime, juiced

sesame oil

beansprouts,

lettuce leaves

coriander leaves

peanuts,

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This fried chicken is coated with a layer of super light, extra crunchy craggy-ness thanks to a tight packing of fine 00 flour coupled with a low-temperature shallow fry. It's finished with a drizzle of toasted honey butter, allowing the hot and flavorful spice dust to stick to every nook and cranny. It's also not a coincidence that this recipe combined with Stella's waffle recipe uses exactly one quart of buttermilk, so fire up those waffle makers...

Extra-Crispy Fried Chicken With Caramelized Honey and Spice Recipe

For the Buttermilk Brine:

2 1/2– (1.1 chicken

(540 grams) buttermilk

(130 grams) Frank's RedHot hot sauce

(4 grams) garlic powder

(4 grams) onion powder

(2 grams) black pepper

(8 grams) kosher salt (see note)

For Frying:

(375 grams) Italian 00 flour (see note)

(8 grams) kosher salt,

For the Honey-Butter Drizzle:

(120 grams) clover honey

(30 grams) water

(50 grams) butter

For the Spice Dust:

árbol chilies (about 6 grams)

Kashmiri red chilies (18 grams)

(2 grams) star anise

black cardamom pod (2 grams), inner seeds only

cinnamon (4 grams)

(2 grams) cumin seeds

peppercorns

(6 grams) porcini mushroom powder

To Serve (Optional, but Recommended!):

Buttermilk Vanilla Waffles

To Prepare and Brine the Chicken: Using a chef's knife, break the chicken down into 2 drumsticks, 2 thighs, and 2 wings and divide each breast half in half (making 4 breast pieces in total); leave all pieces bone-in. Split backbone crosswise into 2 pieces and reserve the neck if you choose to fry it as well. (Both the backbone and the neck are optional pieces with very little meat, but fried-chicken-crust lovers will adore them.) 

In a large lidded container or mixing bowl, whisk together buttermilk, hot sauce, garlic powder, onion powder, black pepper, and salt. Add chicken to buttermilk brine, making sure it is fully coated and submerged; cover with lid or plastic wrap. Alternatively, you can place the brine and chicken in a heavy-duty zipper-lock bag and place the bag in a dish to catch any leaks. Place in refrigerator and marinate overnight for at least 8 hours and no more than 12 hours. 

For Frying: Fill a 12-inch cast iron skillet with oil. (If using a skillet of a different size, increase or reduce the amount of oil to fill it halfway up.) Attach a clip-on thermometer and preheat the oil to 325°F (163°C), keeping the burner at medium-high heat. Line one sheet tray with paper towels and set a wire rack in another sheet tray.

Whisk together the 00 flour and salt. Drizzle 2 tablespoons of buttermilk brine into the flour and gently toss. Working with one piece of chicken at a time, lift chicken from buttermilk and immediately place it in flour with your "wet" hand. Using your other, "dry" hand, bury the chicken and press flour into all sides, packing tightly to form large clumps of flour coating each piece. Lift chicken out of flour and shake to remove any loose flour before placing into the hot oil. Proceed with remaining pieces, first frying the legs and thighs in one batch, then frying the breast, wings, and backbone (if using) in the second. 

Once the chicken is added to the oil, the temperature will drop to between 250 and 275°F (121 and 135°C). Do not increase the heat to compensate; just allow the oil temperature to gradually return to 325°F (163°C) as the chicken cooks. The temperature should be up to 300°F (148°C) after 10 minutes; if not, increase the heat. Fry, turning, until deeply golden brown all over, with extra-dark bits where the chicken makes contact with the pan, about 8 minutes per side for legs and thighs and about 6 minutes per side for wings, breasts, and backbones.

As each piece of chicken is ready, remove from oil to the paper towel–lined sheet tray and season immediately with kosher salt. Transfer chicken to wire rack to rest.

Meanwhile, for the Honey-Butter Drizzle: Add honey to a 1-quart saucepan and caramelize over medium-high heat until deep, nutty brown, with an aroma of burnt sugar. Remove from heat and add water. Return to heat and add butter, stirring until incorporated. Set aside.

For the Spice Dust: Remove stems and seeds from chilies by cutting them open with kitchen shears over a wire rack set over a sheet tray. In a small sauté pan over medium heat, toast chilies until fragrant, warm to the touch, and pliable. Set aside. In the same pan, toast star anise, cardamom, and cinnamon for 30 seconds before adding cumin and Sichuan peppercorns. Toast until fragrant and warm to the touch. In a spice grinder, grind toasted chilies and spices together until fine. Mix in mushroom powder. Set aside.

To Serve: Just before serving, drizzle each piece of chicken with honey butter and generously sprinkle on spice dust. Serve with buttermilk waffles, if desired. 

In Chinese-American restaurants, spicy yellow mustard often appears on the table as a dipping sauce — but you rarely taste it anywhere else in the meal. Jonathan Wu, the chef at the innovative Chinese-influenced restaurant Fung Tu in New York, decided to take that flavor and run with it. The two kinds of mustard (along with cayenne) makes these almost as spicy as Buffalo wings, but the heat is balanced by sweetness. To make a prettier plate, sprinkle with whole cilantro leaves and minced scallions.

Spicy Chinese Mustard Chicken Wings

wings,

salt

sugar

scallions, white and light green parts

Potato starch or all-purpose flour,

Peanut, canola or another neutral oil, for frying

canola oil

ginger

garlic clove,

scallions

Dijon mustard (not whole grain)

lager beer

brown sugar, more to taste

ketchup

sherry vinegar

Worcestershire sauce

mustard,

cayenne, more to taste

black pepper

Up to 1 day before cooking, bring about 1 1/2 quarts water to a boil in a saucepan. Add salt, sugar, ginger, scallions and garlic. Stir to dissolve salt and sugar and set aside to cool to room temperature. Place wings in a container or a thick, sealable plastic bag. Add brine, seal and refrigerate for at least 8 hours or up to 24.

Make the sauce: In a saucepan, heat oil over medium heat. When it ripples, add ginger, garlic and scallions and cook until soft but not brown, 1 to 2 minutes. 

Add remaining sauce ingredients and simmer about 30 minutes, until thick but still a bit runny. Turn off heat and let cool slightly. Taste and adjust seasonings, adding more mustard powder, brown sugar and cayenne. Set aside or refrigerate for up to 3 days.

Pour off brine, rinse chicken in cold water and drain well on paper towels. Spread a cup or so of starch in a shallow bowl. Heat the oven to 250 degrees and place a sheet pan inside. 

In a heavy, deep pot or wok, heat 3 to 4 inches oil to 350 degrees. Warm the sauce and transfer half to a large metal bowl.

Working in batches to avoid crowding the pan, dredge wings in starch and shake off any excess. Gently drop into hot oil and fry until golden, crispy and floating in the oil, turning occasionally, about 10 minutes. The skin will blister and crisp but will not get very brown.

When done, lift out wings with a slotted spoon, shaking to remove excess oil, and drop into sauce. Toss and shake until wings are well coated. Lift out and transfer to sheet pan in oven to keep warm. Repeat with remaining wings and sauce, adding more starch to the bowl as needed. Serve immediately.

Though mango and lime pickles are easy to find on the shelves of Indian grocery stores, home cooks in India pickle all varieties of fruits and vegetables, including tomato. India’s pickle queen, Usha Prabakaran, documented this tomato pickle, flavored with a generous amount of fennel seeds. It’s capable of adding flavor and heat to breakfast, lunch or dinner. Asafoetida has a pungent smell out of the jar, but mellows as it cooks and gives the pickle its personality — don’t skip it!

Tomato and Fennel-Seed Pickle

fennel seeds

asafoetida powder

black mustard seeds

sour or unripe Roma tomatoes (about 5), roughly chopped

tamarind juice (see Note)

red chile powder, paprika

white vinegar

In a large saucepan, heat 1 tablespoon peanut oil over medium. When the oil is hot, add the fennel seeds and asafoetida and lightly toast, shaking the pan occasionally, until fragrant, 1 to 2 minutes. Remove and grind into a powder using a food processor or mortar and pestle.

In the same pan over medium heat, add another tablespoon of peanut oil and the mustard seeds and give them a minute to crackle and pop. Add the tomatoes and stir-fry for a few minutes until tomatoes begin to soften, then scrape out into a bowl.

Heat another tablespoon of oil in the same pan; pour in the tamarind juice and bring to a boil. Let it simmer until it thickens, about 2 minutes, then stir in the tomato, toasted seed mixture, chile powder, turmeric, salt, vinegar and remaining peanut oil. Continue cooking for a few minutes until the mixture becomes jamlike and the oil separates.

Transfer mixture to a jar and cool completely. Once cool, the pickle is ready to eat, and lasts for three months in the fridge. Serve a spoonful alongside rice and yogurt, flatbread, vegetables or any other foods.

Asian eggs

(300 grams) long-grain rice

(75 grams) unsalted peanuts

milliliters sunflower or peanut oil

eggs

Bean sprouts, chopped birdseye chilli & lime wedges to serve

tsp chilli flakes

tbs each chilli oil, olive oil, soy sauce

garlic clove, crushed

tsp grated ginger

tsp fish sauce

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A twist on the Cantonese classic ginger-scallion sauce, this aromatic purée focuses on the flavor of scallions slow-cooked to draw out their gentle sweetness. Adding more scallions at the end brings a fresh complexity to the sauce, but if you want to keep the whole thing mellow and sweet, feel free to omit that step, and just cook all the scallions at once. It's great as a <a href="https://cooking.nytimes.com/recipes/1019309-caramelized-scallion-noodles">dressing for noodles,</a> boiled or roasted vegetables and simple meats and fish.

Caramelized-Scallion Sauce

peanut or vegetable oil, plus more if needed

scallions (3

kosher salt,

In a tall-sided saucepan, heat the oil over medium-low heat.

Trim the roots from 2/3 of the scallions, and cut them into 1-inch pieces. Pulse the scallions in a food processor until finely minced. (You may need to scrape down the sides once or twice.) Add 3/4 to 1 teaspoon kosher salt, and pulse until wet and puréed. Carefully add the purée to the oil (the oil should be warm, not hot, but be careful of splatters).

Raise the heat to high, and cook, stirring, until it reaches a boil. Turn the heat down to maintain a mellow but insistent sizzle. Cook, stirring every few minutes to make sure the bottom and sides aren’t sticking and browning, until the purée is army green, just starting to take on brownish tones, and goes from thick and clumpy to very liquid in the pot, around 35 minutes. In truth, it’s ugly. (You can cook it further to get a more browned, caramelized flavor if you like, but don’t let it get dark.)

Meanwhile, trim the roots off the remaining scallions, and cut them into 1-inch pieces. Pulse them in the food processor until they are finely minced but not puréed. Remove the scallions to a bowl and stir in another 3/4 to 1 teaspoon salt. When the purée in the pot is ready, carefully stir in the minced scallions, and turn the heat up to high. Bring it back to a boil, stirring, and then remove the sauce to a heatproof bowl to cool to room temperature. When it has cooled, taste, and add more salt if desired.

Store in a jar, topping it with a little oil if necessary to keep everything submerged. The sauce keeps, refrigerated and under oil, for a couple of weeks.

Garlic, basil and toasted walnuts flavor this colorful side dish of couscous tossed with cooked eggplant, tomato and green onions.

Ratatouille Couscous

chicken broth

couscous, uncooked

eggplant

garlic,

Tbsp. PLANTERS Peanut Oil

tomato,

basil

walnuts

Bring broth to boil in small saucepan on medium-high heat; remove from heat. Stir in couscous; cover. Let stand 5 min.

Meanwhile, cook and stir eggplant, green onions and garlic in hot oil in large skillet on medium-high heat 5 to 7 min. or until tender. Stir in couscous along with the tomato and basil. Reduce heat to low; cook 1 to 2 min. or until heated through, stirring occasionally.

This light and lovely seafood dish is a flash in the pan, but will fast become a family favourite.

Chilli lemongrass prawns with coriander pistou

kg green king prawns, peeled leaving tails intact, deveined

red birdseye chilli, finely chopped

lemongrass, white part only, finely chopped

tsp sesame oil

Lebanese cucumbers,

peeled,

mint leaves

coriander, leaves picked

(60 milliliters) peanut oil

garlic clove, finely chopped

tbsp finely shredded lime rind

This Balinese appetiser is small in size but big on flavour, thanks to the liberal use of spices.

Lumpia (Spring rolls)

garlic cloves, finely chopped

tsp finely grated fresh ginger

chicken mince

green prawn meat, finely chopped

(1 1/2 cups) finely shredded savoy cabbage

(2/3 cup) bean sprouts,

White pepper

(215 x 215mm) frozen spring roll wrappers, just thawed

Peanut oil, extra, to deep-fry

Sweet and sour sauce (or chilli sauce), to serve

Barbecuing is the quintessential Aussie pastime so fire up the grill and throw these prawns on!

Barbecued prawns with papaya and chilli relish

(about

Salt & black pepper

1.2kg papaya, halved, peeled, deseeded, finely diced

green shallots, trimmed, finely chopped

coriander, leaves picked, finely chopped

mint, leaves picked, finely chopped

red birdseye chillies, deseeded, finely chopped

milliliters (1/4 cup) fresh lemon juice

tbsp finely grated palm sugar

There's nothing better than having friends and family around for Easter and sharing beautiful food. This barbecued whole snapper with lime and chilli turns delicious fresh seafood into a wonderful Easter feast.

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