Southeast Asian

Often the last thing people in the North and Northeast of Thailand do before bed is put raw grains of sticky rice in a pot, cover them with water, and leave them to soak. This is sticky rice country, and a day without sticky rice is almost unthinkable. Also called glutinous rice, it has a different starch composition than varieties like jasmine. I'm not qualified to explain the world of amylopectin and amylose starches, so suffice it to say that the glossy cooked grains of sticky rice are particularly chewy and stick to one another in clumps, yet still remain distinct. It's a magical thing. Served in baskets, either one per person or as a mountainous mound to be passed around, the grains of sticky rice form moldable masses. Practiced diners snatch off a gumball-size piece, reflexively fashion it into a sort of spoon shape, and use it to grab a taste of whatever else is on the table. In these baskets or in bamboo tubes, workers carry this rice with them into the fields and forests, a portable, edible eating implement. While you could argue that so-called "steamed jasmine rice" isn't steamed at all but rather boiled, sticky rice is actually steamed. In the Northeast, it typically goes into a bamboo basket; in the North, it's traditionally prepared in a clay pot with a perforated bottom, though today the pot is often aluminum. The basket or pot is set over a pot-bellied vessel filled with boiling water and the steam cooks the grains, already swollen from soaking, in just 15 minutes or so. The process is easy enough for uninitiated cooks. It just takes a little practice to get right.

This version of pad thai, developed by cookbook author and teacher Nancie McDermott, is for those who may not have a wok at home. Instead, the recipe calls for a 12-inch heavy skillet. Note that the skillet can hold only enough ingredients for two people (of course, if you have a wok, you should use it). McDermott's pad thai recipe to serve four , which does require a wok, is reason enough to invest in one (look for a 14-inch carbon-steel model with a flat bottom). 

In Thailand, pad thai is hugely popular, but it's not a dish that's cooked at home. Instead, it is commonly purchased from street vendors, who cook it to order in individual portions. For home cooks on this side of the Pacific, cookbook author Nancie McDermott figured out a way to successfully make a big portion of pad thai, enough to serve four people at once, but it does require a wok (they are inexpensive and last forever; look for a 14-inch flat-bottom carbon-steel wok). If you don't have one, consider making her Pad Thai for Two , which works in a 12-inch heavy, deep skillet. For more on Pad Thai, including ingredient information and McDermott's tips, see Takeout at Home: Pad Thai

Basil is wilted like a leafy green in this stir-fry, then added raw at the end for a double dose of its aromatic flavor.

Pickled veggies give this burger low-cal crunch and sweet-and-sour zing.

This silky, aromatic soup is a complete meal in a bowl.

This Thai-inspired salad has that classic tart-sweet-spicy flavor balance that really gets your taste buds dancing. The cool, crunchy herb-laced salad is the yin to the yang of the rich tender beef. What’s more, the food processor does most of the work.

Spiced tea and sweetened condensed milk are the keys here.

Go light on the salt when seasoning these chops; the marinade is fairly salty, especially after it reduces.

Pea shoots are the young, tender tips and vines of the snow pea or the sugar snap pea plant. Once your plants are established and producing an abundance of pods, clip off leaf and tendril sections about 4 inches (10 cm) long. If you don't have your own plants, look for these tender shoots at farmers' markets or Asian grocery stores. Sambal oelek is an Indonesian chile paste, and tart, citrusy makrut lime leaves are used in Southeast Asian cooking.

Thai red curry paste typically has more than eight different ingredients, including hot red pepper and lemongrass, so buying it ready- made is certainly easier than making your own. Look for it in the ethnic foods section of your supermarket or at Asian grocers. You can add 1 pound large shrimp, peeled and deveined, to the curry during the last few minutes of cooking, if you wish.

A simple curry paste gives this northern Thai-inspired soup surprising depth of flavor.

Peanut butter has a place on the dinner table. This recipe makes enough for two or three different meals.

This richly spiced one-pot meal is quick and easy enough for a weeknight.

Think of this dish from Epicurious member WCASS, from Toronto, as an Asian-style ratatouille. The key to this recipe is speed: the vegetables need little more than a quick toss in a wok or large sauté pan to cook. Look for Chinese eggplants and Thai basil, but small Italian eggplants and regular basil will do. If you like spicier food, you can leave in the chile ribs and some or all of the seeds, and complement the Asian flavors with some sriracha and a mung beangarnish.

This unbelievable stir-fry is a cut way above your average one-wok wonder. Epicurious member Thomas Spears of Worcester, Massachusetts, puts his own spin on a classic combination of Southeast Asian flavors—lemongrass, turmeric, and fish sauce—with the richness of caramelized sugar. Feel free to temper the heat by using fewer Thai chiles. The quality of the fish sauce makes all the difference here. Spears notes, “I prefer the brand Thanh Ha Chanh Hieu Phu Quoc nuoc mam, based on its lower salt content and what I believe to have great flavor.” Another tip: when slicing the lemongrass, flatten it with the back of your knife to release some extra flavor.

A symbol of France’s influence on Vietnam, the banh mi sandwich showcases the tangy pickled vegetables of Southeast Asia in a French baguette piled with meat and pâté. This recipe calls for liverwurst instead of the traditional pork pâté, and roast chicken, though roast pork can be substituted for a richer flavor. Spice lovers should add a few dashes of sriracha, the sandwich’s customary condiment.

This frothy Southeast Asian favorite is easy to make and even easier to slurp down. Customize your drink with mint or cumin for a summer barbecue, baby shower, or birthday; you can even spice it up your drink with ground chiles or fresh ginger.

This Thai-inspired noodle dish dovetails four essential flavors: sweet, sour, salty, and bitter. Seek out Thai basil, which imparts clean, crisp notes of anise and mint.