Here is a classic chile sauce from one of the hottest regions–foodwise–in China. This Sichuan chile sauce can be used in stir-fry dishes, added to soups, or sprinkled over rice.
This quick and easy basic shrimp salad can be changed by using a different salsa to dress the noodles. Try a commercial peanut-based salsa with it.
Cambodian cooking is very similar to Thai cooking, which shares the influence of Vietnam, China and Indonesia.
The recipe combines marinated shrimp, ginger, garlic, hot chiles, asparagus and lemon grass for a somewhat spicy but extremely flavorful entrée.
Hot and slightly sweet describes this Chile-Chicken Stir-Fry recipe. Serve it with plain white rice. Eating the red chile pod pieces is not recommended.
Tilapia is mild and sweet-tasting with a delicate flesh. You can substitute catfish or flounder fillets if you can’t find tilapia.
This is the method used by Chef Anthony Tuttle at the Marriott Phuket Resort and Spa’s cooking school to prepare those delicious prawns.