Use it in your sushi, or around it. Shred it and put it in your spring roll. Or sprinkle your salad with it. Pad Thai wouldn’t be complete without it.
What could be easier? Film your wok or skillet with oil. Beat an egg, season appropriately and cook for 3 seconds over high heat.
The seasonings you use determine its compatibility with the other components of your dish. Add dashi and a bit of sake in it and you can use it for sushi. Simply salted, it’s perfect to go with …read more

This is one of my favorite snacks — the compact little parcels are just fun to hold and bite into. For samosas, of course, you can pick any out of the multitude of filling possibilities — you can even make one up yourself; this particular filling comes from Singapore, and you see the touch of the Chinese with the bit of oyster sauce. You may want to dip it in some sweet-and-sour sauce, but I also enjoy it with the heat kicked up a notch, as I serve it with some wicked chili-garlic sauce.
For the filling:
2 tablespoons …read more