Ratha Chau

Chef way The base for this tofu, eggplant and shiitake katiev ("noodle soup" in Cambodian) is a made-from-scratch vegetable stock with a long ingredient list, including two types of cabbage and dried Chinese mushrooms.Easy way To simplify the Cambodian noodle soup, we added fewer vegetables to store-bought vegetable broth. More Tofu Recipes
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Piquillo-Pepper Num Pangs
Rating: Unrated
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To save time, Ratha Chau suggests spiking store-bought pesto with chiles, lime and fish sauce instead of making the pesto here. More Fast Asian Recipes
Chef Way Ratha Chau makes the fruity glaze for these irresistible baby back ribs with tamarind paste and shrimp paste, which can be tricky to find.Easy Way We use mango chutney to re-create the sweetness in the glaze for the ribs, and Asian fish sauce to approximate the flavor of shrimp paste. Slideshow:  Incredible Barbecued Rib Recipes 
Chef way For this spicy, soothing and restorative chicken-and-rice soup, Ratha Chau prepares his own delectable chicken stock and roasts a chicken, which is then cut into large pieces and added to it. Easy way Using prepared stock and pre-roasted chicken significantly cuts back on prep time. More Chicken Soup Recipes