Some folks always put the same condiment on their food ... I simply must have this Thai sauce on every rice dish I eat. When I was young, my mom would make me and my brothers dinner, then sit ...

My friends and I were wandering through the fish market by the harbour when we came across a vendor selling banh mi thit and another making a rice ... garlic sauce (tuong ot toi) over the ingredients.

Serves 4 as a main, 8 as a dipping sauce Put the shallots ... Scrape the paste into a frying pan and fry over a medium heat, stirring, until it becomes really fragrant, opaque and there’s ...

The best hot sauce doesn’t just bring heat to a dish. It needs to add a dynamic zing of flavor, something to elevate a dish—eggs, soups, veggies, tacos, fried rice ... I have put it on ...

Dipping sauces are an easy way to enhance the flavors of everything from dumplings to crudités. We like sauces that combine mayonnaise with herbs or hot sauce, as well as Asian-style sauces that ...

Place over a high heat, bring to the boil and cook for 8 minutes, stirring occasionally to stop the rice sticking to the base. Drain through a sieve and set aside. To make the sauce, put the same ...

To assemble, divide warm rice into four large bowls. Top with sliced chicken, a big handful of salad greens, seasoned vegetables, and sliced cucumbers. Drizzle sauce over the top. Garnish with ...

When Executive Chef Philippe Chow opened his eponymous restaurant, Philippe, in New York City in 2005, it made a splash and quickly became known as one of the best Chinese restaurants in Manhattan.

Break the dried chillies in half, shake out and discard the seeds, then put the chillies into the pot. Add the soy sauce, rice wine ... Ladle the sauce and fu pei over the pig's feet.

Grilled fish served with a garlicky, tangy sauce and brown rice. Cut the fish fillet in into 5cm cubes. Toss in the lime juice, salt and pepper. 2. Whip or beat the curd until smooth. Combine the rest ...

At the slightest chance of there being any of this left over, cut the pork into bite-sized pieces and serve with toothpicks and the caramelised chilli as a dipping sauce the next day.