We all know that summer is the perfect time to enjoy the freshest of in-season produce, but this year we’re thinking beyond the de rigueur sweet peppers and corn to ingredients native to Southeast Asia – kaffir lime leaves, galangal, tamarind and taro, for example. And since a herb, spice or vegetable is only as good as the dish it’s cooked in, we’re taking cues from celebrated Thai chef and restaurateur Saiphin Moore and presenting recipes from her first cookbook, Rosa’s Thai Café, that are sure to become essentials in your culinary repertoire all year long.
We've taken a chicken salad and updated it with a chili garlic vinaigrette and the best of summer veggies for a satisfying dinner salad for any day of the week.
Bone-in chops may require some carving, but the superior flavour from the bones makes it more than worthwhile.
Serve with Asian chili sauce (such as sriracha) or chili flakes and fresh lime wedges.
Sweet-salty-sour flavours infuse budget-friendly pork chops for a taste your family will love. Serve pork thinly sliced alongside reserved marinade as a sauce for dipping.
