We like to make a big batch of these noodles for a night of staying in, eating noodles, and binge-watching whole TV series. These aren’t your standard takeout sesame peanut noodles. First off, there’s no peanut butter—instead, deep and distinctively nutty sesame paste and chili oil contribute the bulk of the texture and flavor. A hint of Chinese black vinegar, with its malty, slightly sweet bite, cuts the richness of the sesame paste and plays off the heat of the chili oil. Balanced and complex, these noodles hit all the right flavor notes.
Pyaz ke Pakora Onion Fritters Serves 6-8 / 2 or 3 pakora per person
Chicken adobo is one of the most popular recipe searches on the Internet, and for good reason. It’s universally loved, easy to prepare, and after being cooked, it lasts for a week in the refrigerator and reheats perfectly. This recipe comes from Daniel’s sister-in-law Stephanie, a first-generation Filipina American who learned to make the dish from her mom, Susan Aquino (Tita Baby). Dark drumstick and thigh meat will yield the juiciest results, so they’re always the first choice, but if you prefer breast meat, you can follow the same recipe. Make sure to marinate adobo for at least twelve hours before cooking to ensure the flavor penetrates. This recipe also works well with pork belly, but you’ll need to increase the cooking time to an hour.
Great for pho beginners, this recipe is also terrific for cooks in a hurry. It involves less than 45 minutes, during which you’ll doctor up store-bought broth so it says, “I’m pho-ish.”
This hearty salad demonstrates a fondness for mixing roasted and fresh ingredients. Roasted carrots contribute a concentrated earthy sweetness, Broccolini provides green, mineral notes, and the romaine delivers refreshing, watery crunch.
True to my Asian roots, I regularly rustle up a stir-fry from a fridge raid of leftovers when I want a quick bite; using cauliflower as a rice substitute makes the dish even healthier.
Hot Chili Condiment