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.
Noodle Shrimp Salad with Cucumber Salsa
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.
Tantalizing Catfish (Amok)
Cambodian cooking is very similar to Thai cooking, which shares the influence of Vietnam, China and Indonesia.
Stir-Fried Shrimp in Chile-Garlic Sauce
The recipe combines marinated shrimp, ginger, garlic, hot chiles, asparagus and lemon grass for a somewhat spicy but extremely flavorful entrée.
Chongqing La Zi Ji (Chile-Chicken Stir-Fry)
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.
Sichuan-Marinated Grilled Tilapia
Tilapia is mild and sweet-tasting with a delicate flesh. You can substitute catfish or flounder fillets if you can’t find tilapia.
Spicy Stir-Fried Prawns | Phad Khi Mao Kung
This is the method used by Chef Anthony Tuttle at the Marriott Phuket Resort and Spa’s cooking school to prepare those delicious prawns.