Southeast Asian

Almost any type of seafood, meat, or vegetable is superb cooked in a sambal, the fiery spice mixture that is a mainstay of Malay cooking. Can be prepared in 45 minutes or less.

Here, lime juice replaces the traditional lemongrass, which can be hard to find. The result is a quick, authentic-tasting Thai-style soup. If coconut milk is unavailable, substitute 1 3/4 cups half and half mixed with 3/4 teaspoon imitation coconut extract.

Fermented soybean paste-called miso-is the key ingredient here.

Nuoc Tuong Pha This vegetarian dipping sauce can be made with any soy sauce, including the Japanese-style Kikkoman, although the Vietnamese prefer the lighter-bodied Chinese-style products marketed under the brands Kim Lan, Bo De, and Pearl River Bridge. Like dipping sauces made with fish sauce, you can embellish this with different aromatics such as ginger and cilantro.

A Vietnamese-style salad that makes a refreshing accompaniment to any kind of barbecued meat.

(Soy and Vinegar Marinated Cornish Hens)

Thai food lovers will recognize this soup as the classic tom yaam goong. In its homeland the dish would have far more hot chilies. We've toned down the heat for newcomers to this cuisine, but veterans can add more chilies to make this soup as incendiary as they wish.

Based on the classic Thai dish called larb, this pretty appetizer is easy to put together.

Turmeric add color and chilies add heat to this superb side dish. Mound it in the middle of the Vegetable Stir-fry.

Salamander's chef, Stan Frankenthaler, combines mussels with spicy sausage and Thai flavorings, such as coconut milk and lime juice.

You can control the heat by adjusting the amount of chili oil used. Serve with swordfish, tuna or fried wonton chips.

Although several varieties of basil are used in Southeast Asia, the most common-called rau que in Vietnam and bai gaprow in Thailand-is generally referred to as Thai basil in Asian markets on this side of the Pacific. The leaves are slightly darker and narrower than the more familiar Italian basil and have purple stems and flowers. Rau que has a distinctively pungent anise flavor, but Italian basil is a perfectly acceptable substitute.

(Thai Eggplant Salad) Thai dishes known as yams are often translated into English as "salads", perhaps for lack of a better word. Like salads, yams are often served at room temperature and include fresh herbs and raw vegetables. Unlike salads, however, which Westerners often eat to refresh their palates, yams are anything but shy in flavor. In Thailand they are often served when people get together for a glass of beer and want something to nibble on. In this yam, Asian eggplants - long and narrow and ranging from deep purple to pale violet - are broiled and tossed with shallots, Vietnamese coriander, and a dressing that is at once salty, sour, spicy, and slightly sweet. After you have made the salad once, you may want to experiment with the balance of seasonings, perhaps increasing the chili heat. Vietnamese coriander is known in Vietnam as rau ram and in Thailand as pak chi wietnam. It is usually sold in open bunches or in cellophane and can be found at Vietnamese and Thai markets.

Curry dishes are usually served over rice, but pasta is a delicious change.

This recipe can be prepared in 45 minutes or less. All over Southeast Asia, yellow is associated with gods, royalty and feasts, and any celebration is likely to have a large dish of yellow rice like this at the center of the table.

This recipe can be prepared in 45 minutes or less. In Indonesia, the sourness in this soup would typically come from tamarind, which can be hard to find in the United States. A shot of lemon juice works well instead. Serve this hot or cold, and do use the makrut lime leaves; they add a nice citrusy note.

Ga Ngu Vi Huong The best five-spice chicken I have had in Vietnam was made by a street food vendor in the port town of Hoi An in the central region. The vendor used a spice mix of freshly toasted star anise and turmeric. When she grilled the chicken, the whole neighborhood was perfumed with the most enticing fragrance. This is my version of that dish.

Grilled rib eyes are sliced and tossed with mint, lemongrass, chili, and lime juice, then served atop a marinated cabbage mixture in this main-course salad.