Thai Chili Pepper

Sate kambing is a traditional dish and a type of satay prepared with goat or mutton as the main ingredient. The meat is cut into chunks or cubes and it's marinated in a combination of ingredients such as kecap manis (sweet soy sauce), galangal, gr... READ MORE

Panang curry paste is a type of Thai curry paste that is used as the base for Panang curry, a dish named after the island of Penang in Malaysia but widely popular in Thailand. This curry paste is known for its rich, savory, and slightly sweet flav... READ MORE

Bok l’hong, meaning pounded papaya in Khmer, is a Cambodian take on the green papaya salad that is widely consumed throughout Southeast Asia and is believed to have originated in Laos. Like the Lao and Thai versions, the Cambodian p... READ MORE

Amok trey is Cambodia's national dish, a fragrant and spicy coconut fish curry that is tenderly steamed in banana leaves, although chicken, tofu, and snails can also be used as a substitute for the main protein. The flavour of the dish is reminisc... READ MORE

Chicken kelaguen is a spicy Guamanian dish prepared by marinating broiled chicken pieces in a combination of lemon juice, grated coconut, salt, and hot chile peppers. Ideally, the dish should be chilled for at least an hour before serving. It can ... READ MORE

Jungle curry paste is a fiery and robust mixture emphasizing the fresh, local herbs and spices typical of the region's wild or homegrown produce, and its heat and unique flavor profile are primarily derived from fresh green or red chilies, making ... READ MORE

Tum babi is a traditional Balinese dish that features seasoned pork wrapped and steamed in banana leaves. The pork is typically minced or finely chopped and then mixed with a blend of aromatic Balinese spices and herbs, including garlic, shallots,... READ MORE

Fina'denne' is a flavorful spicy sauce from Guam, usually used as a condiment that is either spooned over meat, rice, and fish dishes or used as a dip, when it is served in a separate bowl. Soy sauce is typically the main ingredient, along with wh... READ MORE

Kuah cuka is a vinegar-based sauce commonly used in Indonesian cuisine, particularly in pempek, the famous fish cake dish from Palembang, South Sumatra. It has a sweet, sour, spicy, and slightly salty flavor profile, ... READ MORE

Ghost chicken is a salad from the Yunnan province, China, consisting of shredded chicken, herbs such as sand ginger, basil, coriander, Thai bird's eye chili, sawtooth, and cardamom, and lime juice. The chicken is the local black-skinned chicken wh... READ MORE

Kaddon pika is a spicy Chamorro chicken stew made with chicken pieces marinated in vinegar, garlic, onions, soy sauce, and black pepper. The meat is then cooked in a pan, drained, and coconut milk is added to the concoction. A spicy kick can be ac... READ MORE

This is a variation of the popular Guamanian kelaguen dishes. In this case, kelaguen is prepared with unshelled shrimp that are combined with lemon juice, salt, and chilis or pepper. The shrimps are ˝cooked˝ in lemon juice, just like other key ing... READ MORE