Chicken can be made a couple of days ahead and refrigerated in its sauce up to 24 hours. After that, refrigerate the sauce and chicken separately. The chicken is good cool, or warmed. Warm the sauce to have it at its best.
Good with most fish, meats, poultry and vegetables, even the non-Chinese baked potato.
Raitas are fresh relishes that side many Indian dishes, though we use it on bagels, sandwiches, over vegetables and cold poultry, and to dress salads.
Do the lamb a day before baking with the rice and serving.
Crisp jicama and unripe mango with hot chile and lime are naturals together. And in a salad they refresh like nothing else.
There are some table sauces that every nation takes to its heart -- for us it’s probably HP, Heinz ketchup and Colman’s mustard, but in Malawi the market is pretty much sewn up by a brand called Nali, who make a tasty hot sauce with various intonations. My favourite was the ginger one, closely followed by the garlic, and I’ve kind of mixed and matched them together to come up with this recipe.
In America, we don't seem to steam food very much, but it's one of the great techniques of cooking. In Asian cuisines, steaming is very, very important and probably as popular as frying or baking.
If you're new to stir-frying tofu, start with this marvelous marriage of land and sea. It is easy and the ingredients are readily available. The results showcase how tofu can absorb the flavors of its companion ingredients while becoming velvety. Include the peas for bright color and a little sweetness. The shrimp shell stock gives the dish a real seafood taste, tester Johanna Nevitt remarked.
Serve this pickle with any Indian meal and alongside Mango Chutney and a stack of poppadums. It’s equally delicious served with any cold roasted meats.
Ingredients