Southeast Asian

Frying ukoy the Bad Saint way is a very active process­—the fritter will blow apart in the oil before you tease it back together. Use a tall pot with plenty of extra room since the oil will bubble vigorously when the mix hits it.

Combined with coconut milk, it’s the base for your next Thai curry.

Japanese eggplants are smaller, sweeter, and faster-cooking than other types. If using globe eggplants, slice them into half-inch rounds.

A heavy-hitting marinade and a vibrant plum and herb salad transform pork rib chops into a memorable summer meal.

Tom Yum is made so many different ways that no two batches are really ever alike. Simultaneously spicy, tart, and sweet, this soup grows on you the more you eat it. Try it along with rice to cut some of the heat, or eat it throughout a meal for a welcome contrast.

Spaghetti squash plays the part of rice noodles in this take on a Vietnamese noodle bowl.

Feel-good greens and creamy comforting coconut come together in less than half an hour for a weeknight dinner you can really get behind.

Tamarind juice concentrate helps gives this riff on the popular Thai stir-fry its tangy flavor.

At Selamat Pagi, our Balinese restaurant, lime, ginger, and lemongrass are mainstay ingredients, appearing in many dishes. We were thinking about making a sorbet that reflected some of these ingredients and wondered what would happen if we threw all of them together. Our initial taste transported us back to the lush green hills of Bali, after which we were all too disappointed to find ourselves standing in our test kitchen. Along with lemon sorbet, this might be our go-to refreshment when we desperately need to cool off.

The Banh Mi, arguably the greatest international sandwich, is easy to replicate at home. Letting the pickled radishes and carrots age a few days strengthens their tang and helps balance the rich pork.