|
Beef Satay with Peanut Sauce
|
The Professional Chef (8th Edition) |
|
Cape Malay-Style Lamb Shoulder
|
Fat |
|
Coconut Rice with Sambal and Okra
|
Plenty |
|
Cucumber Achar (Kakro Ko Achar)
|
Fiery Ferments |
|
Fish Head Curry
|
Bones: Recipes, History, & Lore |
|
Gado-Gado
|
Plenty |
|
Pork Vindaloo
|
The Professional Chef (8th Edition) |
|
Swiss Chard, Chickpea, and Tamarind Stew
|
Plenty |
|
Tamarind Extract
|
The Adventures of Fat Rice |
|
Tamarind, Pineapple, and Chile-Glazed Boar Ribs
|
Bones: Recipes, History, & Lore |
|
Thai Iced Tea
|
Alton Brown - EveryDayCook |
|
Thai-Style Green Papaya Salad
|
The Professional Chef (8th Edition) |