Today’s entry supplies it too, with a pair of warmers. Indonesia’s cooks contribute the sambal, while Korea’s kitchens produce gochujang, a fermented bean-pepper paste served alongside the main course. While the flavors span different parts of the continent, both impart a vigor that gently stimulates the palate and satisfies the spirit. They definitely give this… Continue reading We Need Heat, Stat!
Not just people, either. Pigs have an affinity for the nut, which makes up a major part of their diet. Unsurprisingly, perhaps, pork and peanuts pair particularly well. It’s a culinary fact not lost on Southeast Asians, who make ample use of both in their kitchens. Today’s offering is one such inspiration, this one from… Continue reading (Almost) Everybody Loves Peanuts