This particular kadi sauce is based on the Gujarati (Western India) version of a yogurt-based sauce thickened with gram flour (besan). In that region the sauce is sweet and sour. There is also a Northern Indian version, which is spicier and even more sour. They never add sugar to their kadi as Gujaratis do.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
Among the top tier of sauces is Indonesian satay sauce, because it is the embodiment of joy and life. In fact, this sauce is also trustworthy and highly respectful of whatever it comes into contact with—perhaps it is, in fact, the perfect friend?
A little shrimp paste goes a long, long, long way in this delicious vegetable dish.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
The mussels here add their beautiful, briny juices into the curry, which turn this into a stunning and spectacular dish.
This is one of the best fried chickens ever. From southern Thailand, gai hat yai is known for its crispy skin, great aromatics, and super juicy meat.
Spaghetti is a common variation in modern Thai cooking. It’s so easy to work with and absorbs the garlicky, spicy notes of pad kee mao well.
Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.