Southeast Asian

This sandwich gets immense flavor from a modest list of ingredients like eggs, vegetables, and herbs. The fish sauce spiked-mayo packs a powerful punch.

To make this dish extra crispy, sauté the ingredients separately and use cold, cooked rice. As you're stir-frying, toss the rice, pausing frequently to allow it to interact with the heat at the bottom of the pan—this will give it a nice toast.

Finely grating the aromatics in this Vietnamese-leaning marinade unlocks their flavor without endless chopping.

In the Philippines, mais con yelo is a traditional dessert of crushed ice layered with corn kernels and sweetened milk. For this version, the milk and ice are combined with puréed corn to make a delicious granita.

Low investment and high reward, let this not-so-traditional larb become your next late-night go-to meal.

For adobo that’s sweet, salty, tangy, garlicky, and ready in a fraction of the time, don’t peel and slice each garlic clove: Just cut open a whole head and simmer it in the sauce.

This spicy-tangy-funky condiment is delicious on grilled fish, grain bowls, braises, and stews—basically anything that needs a touch of acid and heat.

Adding silken tofu to the base of this dressing both enriches it with a little added protein and lends it a satiny texture. You can adjust the amount of water added to create something thicker and dippable for crudités or thinner and drizzly for tossing into salads.

Chef Sirichai Sreparplarn of Brooklyn's Ugly Baby doesn’t believe in using food processors for making curry paste, but we won’t stop you from using one. He also prefers a blend of two parts shorter dried chiles (prik haeng) and one part longer chiles (prik chee fah), but any Thai chile will work.

You can store this all-purpose sweet-and-spicy vinegar in clean mason jars, but it is easier to keep it in repurposed glass bottles. Note that this recipe can be adjusted as you like—try using different chiles or other spices like bay leaf.

This dish—both a backyard staple and street food treat in the Philippines—is slightly sticky when cooked and develops a nice char while the dark thigh meat stays tender and juicy.

A ubiquitous staple on Filipino tables, this rice dish is heavily perfumed with garlic oil and tossed with crispy sautéed garlic chips.

For this popular Filipino breakfast, the eggplants are heavily charred before being battered with egg and pan-fried, making them smoky, creamy, crispy, and totally satisfying.