Shrimp chips, usually labeled shrimp crackers, are the Southeast Asian equivalent of the American potato chip. They are made by mixing a dough of primarily ground shrimp and tapioca starch, steaming it, slicing it, and setting the slices out in the hot sun to dry. The hard chips are then deep-fried in oil, puffing and expanding to about twice their original size. Made well, the essence of shrimp is captured in each chip. Most cooks buy the dry chips, rather than make them. The frying is fast and neither messy nor oily. Plus, the chips may be fried hours in advance, making a bowl of bánh phong tôm an easy accompaniment to cocktails. They are also used to scoop up salads, such as Cucumber and Shrimp Salad (page 46). As with all snack foods, not all shrimp chips are equal. The inexpensive colorful ones sold in boxes are pretty but not much else. Indonesian shrimp chips, called krupuk, are consistently good and packed with real shrimp flavor. Imports from Vietnam are getting steadily better. Most of them are from Sa Dec, a city known for its tasty shrimp.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Among the top tier of sauces is Indonesian satay sauce, because it is the embodiment of joy and life. In fact, this sauce is also trustworthy and highly respectful of whatever it comes into contact with—perhaps it is, in fact, the perfect friend?
Turn humble onions into this thrifty yet luxe pasta dinner.
I should address the awkward truth that I don’t use butter here but cream instead. You could, if you’re a stickler for tradition (and not a heretic like me), add a big slab of butter to the finished curry.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.