Sambal is a southeast Asian chili paste typically made from chili peppers, shrimp, garlic, shallots, and ginger. This recipe for a dried paste has great versatility for stir-frys, noodles, fried rice, or just about any type of dish.

Pandan leaves hold a wonderfully delicate flavor that I can only describe as a crossover between vanilla and coconut. It is extremely popular in southeast Asian desserts and making the extract is not difficult at all.

Yep, this is another curry recipe. This time, we have a veggie-filled pot that takes just a bit longer to make than the last recipe, and yields a lot more food. A pot like this is perfect for meals with a group of people, or for anyone who likes to make a big batch of food to last for days.