Recipes from Sweet, Savory, Spicy

Sarah opens up a fantastic world of flavor to try, from Malaysian Chicken Satay to Vietnamese Crispy Spring Rolls (Cha giò) to Hokkien Noodles (Hokkien Mee) to Khmer Beef Curry. These hearty snacks, barbeque bites and shared plates encompass the most popular street foods of Southeast Asia, gleaned from her Malaysian family recipes and her own travels throughout the region. And in Sarah’s opinion, the secret to incredible Southeast Asian food is all in the sauce, so she also shares an entire chapter of sweet, savory, salty, and spicy options to top off your meal, including Thai Sweet Chili Sauce (Nam Jim Gai), Creamy Malaysian Peanut Sauce and family secrets like her Mum’s “Everything” Sauce.

A bowl filled with sambal eggplant, garnished with cilantro, with a black spoon on the side.

Sambal Eggplant

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Sambal eggplant is an iconic Southeast Asian food because of its spicy, sweet flavors. Few ingredients and simple prep make it easy.

A rack of Vietnamese pork ribs on a sheet of parchment on a cutting board with a basting brush and a bowl of lime wedges nearby.

Vietnamese Pork Ribs

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Caramelized sugar, pungent fish sauce, and tangy lime create an experience that’s sublimely sticky and perfectly charred from the grill. Napkins, please.

Two bone-in grilled Cambodian pork chops on a plate.

Cambodian Pork Chops

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“A revelation.” “Beyond our expectations.” “Deceptively simple.” “I don’t have enough superlatives to describe these beauties.” That’s what we’re hearing about these grilled lovelies.