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Sambal Tumis (Malaysian Chile Paste)
A rich and complex chile paste that's a mainstay of the Malay kitchen.
Jalapeño-Serrano Hot Sauce
Vinegar pulls flavor and heat from green peppers in this scorching hot sauce.
The Homemade Pantry's Hot Sauce
This Hot Sauce adapted from The Homemade Pantry by Alana Chernila takes a blend of chiles (dealer's choice), chars 'em up, and blends them with two sour elements—white vinegar and lime juice—and a touch of sugar for a sauce with a nice balance of heat, pucker, and sweet. But of course, your sauce is ultimately contingent on the chiles you pick, so give 'em a little taste before you take the hot sauce plunge.
Fresh Thai Sriracha
Trace Sriracha back to its Thai roots and you'll find a different beast from the Huy Fong "rooster sauce" that dominates our definition of this sauce.
Hot Chili Chutney
Roasted hot and sweet red peppers are combined with caramelized onions, rosemary, cinnamon, sugar, and balsamic vinegar to create a complex and robust condiment that starts off sweet, but leaves you with a wallop of heat.
Spicy Sambal Chicken and Shrimp
Chicken and shrimp are loaded with flavor from a searing Southeast Asian chili sambal.
Hot Pepper Relish
Whether you remove the seeds from the hot peppers for a sweeter heat, or leave them in for some fiery intensity, this relish will bring new meaning to the "hot" in hot dog.
Quick Pickled Chilies and Garlic
Quick-pickled garlic and chiles are a great condiment for punching up the flavor of Asian soups, noodles, stir-fries, and salads.
Homemade Sriracha
Setting out to recreate Huy Fong's ubiquitous sauce, I ended up with something that hit the right notes, but with a brighter, fresher flavor that makes homemade Sriracha something special.
Hot and Creamy Salsa Verde
Fresh, tangy, and spicy, this salsa verde was just what was called for to fulfill a longing after a week of excellent Mexican eats in Austin.
A hot sauce in one of its purest forms, Indonesian sambal oelek is merely freshly ground hot red chiles with some salt and vinegar for flavor and preservation. Sure, it's simple, but it's also incredibly awesome and infinitely useful.
Serve With
Gado Gado (Indonesian salad with peanut sauce)
This is an Indonesian Gado Gado with a fabulous peanut sauce that is true to the authentic flavours but easier to make. Use any vegetables you want!
Gado-gado (Indonesian salad)
tempeh and fried tofu For blanched vegetables: 1 cup of string beans cut into 4 cm long pieces, 1 cup of shredded cabbage, 1 cup of mung bean sprouts, 2 small chayotes cut into wedges (2 cups' worth), 1 cup of water spinach ("ong choy"), 1 cup of Chinese spinach Chinese spinach water spinach...
Satay Chicken with Peanut Sauce (Indonesian/Bali)
A fast and easy satay chicken with a lip smacking peanut sauce! Brilliant for BBQ - or cook it on the stove OR broil them! The peanut sauce is utterly addictive - you'll wish you doubled the recipe!
Chicken Satay Curry (Malaysian)
Chicken Satay Curry - this is how you get your satay fix! It's Malaysian Satay skewers, in curry form. Cinch to make.
Gado Gado
Note: This recipe is adapted from The Cradle of Flavor by James Oseland....
Chicken Satay
This easy chicken satay recipe features a marinade of red curry paste and coconut—seared on the stove and served up with peanut sauce.
Thai Chicken Satay
Marinated and grilled chicken skewers go perfectly with homemade spicy peanut sauce.
Beef Satay with Thai Peanut Sauce
Baking soda tenderises economical steak in this Thai Beef Satay - you'd swear it's prime steak! Dunk in gold standard Thai Peanut Sauce.
Thai Chicken Satay with Peanut Sauce
Thai Chicken Satay skewers with Thai Peanut Sauce - you'll be astonished how easily you can replicate this authentic Thai restaurant favourite!
Thai-Style Chicken Satay With Peanut-Tamarind Dipping Sauce
I recently tested a whole slew of skewers to find the best ones for grilling, and since then, this has been the summer of grilled-things-on-a-stick. And I'm not through poking-and-grilling yet. This time, it's sweet-and-savory Thai-style chicken satay with a tamarind-peanut dipping sauce. It's a staple dish of Thai restaurants in the US, but so, so much better if you make your own.