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A simple syrup of rice vinegar, palm sugar, water and salt is brought to a gentle simmer to dissolve the sugar, then cooled. Cucumber, shallot and chilli are sliced thin and combined in a small bowl. The cooled syrup is poured over. Rested for 10-15 minutes for the vegetables to wilt slightly into the dressing. Served in small individual ramekins as a dip, OR in a larger bowl as a side, with peanuts sprinkled on top.
Fresh coconut is ground with green chilli, ginger, roasted gram and a small splash of water into a smooth paste. The chutney is finished with a tempering of mustard seeds, dried red chilli, curry leaves and asafoetida in hot oil, poured over the white chutney for a striking visual and aromatic contrast.
Poached chicken is shredded and tossed with finely shredded cabbage, carrot and onion that has been softened in a light vinegar bath. A bright nước chấm style dressing brings everything together and toasted peanuts and fried shallots finish the top. The trick is balance: the salad should be crunchy, not waterlogged, and the dressing should taste sharp on its own before it hits the salad.
A Burmese aubergine dish, the kind of thing that turns up on a weekday table next to a simple curry and rice. You cube the aubergine and salt it for twenty minutes to draw out the bitter water, then squeeze it dry. Onion fries dark-gold in oil; garlic, ginger and turmeric go in briefly; then the aubergine joins them and fries for eight minutes until silky-soft and just collapsing. Fish sauce, chilli powder and a touch of palm sugar season the pan, and toasted crushed peanuts scatter over at the end for crunch. Eaten warm with rice and a small piece of fish.
Red peppers char under a grill or in a hot oven until the skins blacken, then steam in a covered bowl so the skins peel cleanly. Skinned peppers pulse with walnuts, breadcrumbs, pomegranate molasses, Aleppo pepper, cumin, garlic, lemon juice and olive oil to a thick, almost-paste consistency. Adjust seasoning; rest for 30 minutes; serve.