Curried EggplantRomulo Yanes
You can use either Chinese or Japanese eggplants for this recipe; both varieties have purple skin, a long, slender shape, and small seeds.
Active time: 40 min Start to finish: 1 1/4 hr
Among the top tier of sauces is Indonesian satay sauce, because it is the embodiment of joy and life. In fact, this sauce is also trustworthy and highly respectful of whatever it comes into contact with—perhaps it is, in fact, the perfect friend?
The mussels here add their beautiful, briny juices into the curry, which turn this into a stunning and spectacular dish.
The pan-fried tofu is crispy yet pillowy, served with a punchy dressing that is made with the same bold flavors as mapo seasoning.
Bugak is the ideal light beer snack: It’s crunchy, salty, and the fresher it’s made, the better. Thin sheets of kimchi add an extra spicy savory layer.
Spaghetti is a common variation in modern Thai cooking. It’s so easy to work with and absorbs the garlicky, spicy notes of pad kee mao well.
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.