Thai red curry paste is full of flavour but less spicy than its green counterpart. The result is a rich, creamy dinner that spells comfort in every bite.
These delicious meatballs, made with spiced beef and coated in a delicate pomegranate glaze, are sweet and savoury all at once.
Economical and efficient, braising is common in Asian recipes. Look for Korean coarse chili powder in Asian food markets. During autumn in Korea, this dish, called tak tchim, is made with chestnuts, so if you like, add a dozen vacuum-packed peeled chestnuts, about 65 g.
Sinigang (probably the most popular of all Filipino soups) is a sour broth with a variety of vegetables. Fish, seafood, meat and poultry can all be made into sinigang, which is soured by a variety of fruits: green or ripe tamarind; lime, lemon or kalamansi, the native citrus fruit; sour guava; and, especially for chicken or pork sinigang, bilimbi (kamias in Filipino), a small, tart relative of the star fruit (or carambola) that tastes remarkably like rhubarb, which we have used here.
Plums might not be the first fruit you think to grill, but their gorgeous burgundy skin gets even prettier as the natural sugars caramelize. The sweetness pairs well with grilled pork and this aromatic sauce full of warming spices.
