Weekend Entertaining

Classic traditions

Host a dinner party to welcome the Lunar New Year. This festive spread, which features timeless, comforting Chinese dishes, will THE MENU

Fried

Three-cup Shrimp

Dan Dan Noodles

Chinese and Easy Egg Fried Rice

Sesame Pudding

Fried Radish Cake

Frying the radish cakes gives them a nice golden crust that's a delight to bite into!

Serves 4 to 5 Prep Time 25 minutes, plus cooling time Cooking Time 1 hour 15 minutes

1 Chinese turnip or daikon radish (about 500 grams), grated 4 tablespoons vegetable oil, divided 1 tablespoon dried shrimp (hibe), washed, soaked, and chopped, plus extra to garnish 3 to 5 dried Chinese black mushrooms (tainga ng daga), washed, soaked, and chopped 1 Chinese sausage, diced 1 green onion, chopped, plus extra to garnish 1 tablespoon cornstarch ½ teaspoon salt ½ teaspoon sugar ¼ teaspoon pepper 1 medium egg, beaten oyster sauce (optional)

1 Place grated radish and 1 cup water in a wok or large pan and bring to a simmer. Simmer for about 10 minutes, stirring occasionally so radish does not brown. (The radish will release some liquid; cook until about ¾ cup liquid is left in the pan.) Pour radish and liquid into a large mixing bowl. Let cool. 2 Heat 2 tablespoons oil in another pan over medium heat. Add dried shrimp, mushrooms, and sausage; cook for about 5 minutes. Stir in green onions. Remove from heat. Let cool. 3 salt, sugar, and pepper to the radish mixture. Mix until well incorporated. Add sausage mixture, making sure to scrape the oil from the pan into the batter. Mix well and let it sit for about 15 minutes. 4 Prepare a steamer over medium-high heat. Grease a 3x5-inch loaf pan with oil. 5 pour it into the prepared pan. Place pan in steamer and steam for 50 minutes to 1 hour. Let cool for 30 minutes to allow radish cake to set. 6 Loosen sides with a spatula and transfer cake to a cutting board. Dip a sharp knife in water and slice loaf into ½-inch-thick pieces. Chill. 7 Heat remaining oil in a nonstick pan over medium heat. Dip radish cakes in egg then fry on both sides until golden and crispy. Sprinkle with toasted hibe and chopped green onions. Serve with oyster sauce.

Three-cup Shrimp

The popular three-cup sauce isn’t

Serves 4 to 5 15 to 20 minutes 10 minutes

½ cup light soy sauce

1 2 3

Black Sesame Soy Milk Pudding

Here's a light and refreshing treat to end your Chinese feast.

a food processor.

Serves 4 to 5 30 minutes, plus chilling time 1 minute

specialty shops) ¹ ³ ¹ ³ 1 2 3 4 5

Dan Dan Noodles

4 to 5 15 minutes, plus soaking time 10 minutes

12 dried shiitake mushrooms, soaked in warm water for 20 minutes or until softened

6 tablespoons soy sauce 1½ tablespoons Chinese sesame paste (available in Asian specialty stores) or tahini 3 tablespoons Chinese black rice vinegar or good-quality balsamic vinegar 6 tablespoons chili oil 2 tablespoons sesame oil 1 tablespoon sugar 1½ teaspoons ground Sichuan pepper (available in Asian groceries)

3 cups dried Chinese egg noodles, cooked according to package

³ cup cooking water reserved 1 tablespoon peanut oil 2 cloves garlic, minced 1 teaspoon minced ginger 1 bunch green onions, white and green parts chopped (available in Asian specialty stores) 1 tablespoon Chinese rice wine or dry sherry ½ teaspoon salt ¼ cup dry-roasted peanuts, Chinese parsley (kintsay), to garnish (optional)

1 Drain mushrooms and squeeze out 2 Make the sauce: Whisk together all ³ cup cooking water in 3 Pour half of the sauce over noodles; 4 Heat peanut oil in a large wok or garlic, ginger, and green onions (white parts); cook until fragrant, about 5 Spoon tofu-mushroom mixture over noodles, sprinkle chopped green onions (green parts) and chopped kintsay,

Chinese Pork Chop and Easy Egg Fried Rice

When it comes to feeding big appetites, you can do no wrong with this well-loved combo.

Serves 4 to 5 Prep Time 1 hour, plus marinating time Cooking Time 30 minutes

500 grams pork tenderloin or pork spare ribs, cut into ½-inch-thick slices 1 large egg 1 tablespoon cornstarch ½ teaspoon Shaoxing wine ½ teaspoon salt vegetable oil, to deep-fry 1½ tablespoons tomato ketchup ½ tablespoon plum sauce ½ tablespoon chili sauce ¼ teaspoon hoisin sauce 1 tablespoon Worcestershire sauce 1½ tablespoons black vinegar 1½ tablespoons sugar 1 teaspoon toasted sesame seeds

FOR THE FRIED RICE

5 large eggs ¼ teaspoon smoked paprika ¼ teaspoon ground turmeric 3 tablespoons vegetable oil, divided 5 cups day-old white rice ½ cup frozen peas, thawed 1½ teaspoons salt ¼ teaspoon sugar ¼ teaspoon black pepper 2 stalks green onion, chopped

1 Pound pork with a meat mallet or the back of a kitchen knife until tender. Combine egg, cornstarch, Shaoxing wine, and salt in a bowl. Add pork and marinate for 30 minutes. 2 Heat oil in a deep frying pan. Deep-fry pork until golden brown and slightly crisp, about 5 minutes. Drain on paper towels and set aside. 3 Combine ketchup, plum sauce, chili sauce, hoisin sauce, Worcestershire sauce, and 2 tablespoons water in a saucepan. Bring to a boil then lower heat to simmer. Add pork and toss until well coated. Sprinkle with sesame seeds. Transfer to a platter and keep warm. 4 Make the fried rice: Beat 3 eggs in one bowl. Beat remaining eggs in another bowl with 2 tablespoons water, paprika, and turmeric. Set bowls aside. 5 Heat 2 tablespoons oil in a wok over medium-high heat. Add the 3 beaten eggs and cook until set. Remove from heat. Slice into strips and set aside. 6 Heat remaining oil in the same wok over high heat. Add onions and bell peppers; stir-fry for 1 to 2 minutes. Add rice; stir-fry for 2 minutes, breaking up clumps. Pour in beaten egg-spice mixture; stir-fry for about 1 minute or until grains are coated in egg. Add peas; stir-fry for 1 more minute. Season with salt, sugar, and black pepper; mix well. If rice looks dry, sprinkle some water or chicken stock, making sure to break up any clumps. Mix in egg strips and green onions. Serve with pork.

Making this pasta dish from scratch is easier than you think. It’s loaded with everything that kids and kids at heart Carbonara

love—bacon, cheese, cream, and mushrooms!

Serves 6 Prep Time 15 minutes Cooking Time 15 minutes

yolks from 9 large eggs 2 cups heavy cream, divided 1 cup grated Parmesan cheese, plus more to garnish 2 cups chopped bacon chopped garlic 1 cup sliced fresh button mushrooms 500 grams spaghetti, cooked according to package directions salt and pepper 1 Whisk egg yolks, cream, and Parmesan cheese in a bowl until well combined. Set aside. 2 Heat a nonstick pan over medium heat. Cook bacon until crisp and fat is rendered, about 4 minutes. Set bacon aside. 3 Sauté garlic in the same pan until browned. Add mushrooms and cook for 3 minutes. 4 Toss in spaghetti until heated through. Remove from heat. 5 Immediately pour egg mixture over noodles and toss until well coated. Season with salt and pepper. Top with bacon and extra Parmesan cheese.

HEARTY V

This creamy favorite can actually be made healthier. It’s as easy as adding greens, omitting the cream, and swapping out cheese for lemon zest.

Serves 6 Prep Time 15 minutes Cooking Time 15 minutes

yolks from 5 large eggs 1 teaspoon salt ½ teaspoon freshly ground black pepper lemon zest, plus more to garnish 2 tablespoons vegetable oil 1 cup cubed lean bacon 1 cup sliced fresh button mushrooms 6 medium zucchini, cut into thin, noodle-like strips using a mandoline or peeler 250 grams spaghetti, cooked according to package directions 1 Whisk egg yolks, salt, pepper, and lemon zest in a bowl until well combined. Set aside. 2 Heat oil in a pan over medium heat. Cook bacon until crisp and fat is rendered, about 4 minutes. Set some bacon aside for topping. 3 Lower heat and sauté mushrooms for 3 minutes. Toss in zucchini and spaghetti and cook until heated through. 4 Immediately pour egg mixture over zucchini and noodles. Mix until a thick, glossy sauce forms, about 4 minutes. Top with reserved bacon and extra grated lemon zest.

Photography by

Michael Angelo Chua

Recipes by

healthy Christa Mendiola Styling by Idge Mendiola

melt ½ cup unsalted butter in a pan over medium heat. Add breading); whisk until toasted, about 5 minutes. Pour in 3 to thick. Season with 1 teaspoon liquid seasoning.

Secret’s out! The trick to making your golden fried chicken extra

6 Prep Time 15 minutes, plus marinating time Cooking Time 35 minutes

2

1 kilo chicken pieces 1 cup buttermilk 1 Combine chicken and buttermilk in a bowl. Marinate, covered, in the refrigerator for 30 minutes.

1 teaspoon garlic powder 1 teaspoon onion powder ½ teaspoon celery salt or ground oregano 2 teaspoons baking powder 1 teaspoon salt 1 teaspoon black pepper 2 large eggs, beaten vegetable oil, to deep-fry 1 cup butter, meltedGolden Crispy powder, onion powder, celery salt, baking powder, salt, and pepper in a bowl. Reserve ½ cup for gravy (see tip). 3 mixture, then dip in egg. shaking off any excess. 4 Heat oil in a deep pot. Deep-fry chicken until golden brown, about 10 minutes. Drain on a wire rack for 5 minutes. Dip in melted butter then let stand for 10 to 15 minutes.

TO MAKE GARLICKY YOGURT DIP,

mix together ½ cup plain yogurt, ½ cup mayonnaise, chopped garlic, 1 teaspoon salt, and ½ teaspoon ground black pepper.

Serves 6 Prep Time 15 minutes, plus marinating time Cooking Time 30 minutes

olive oil, to grease ½ cup plain yogurt 1 teaspoon salt ½ teaspoon black pepper 1 tablespoon crushed garlic 1 teaspoon sweet paprika 2 large eggs, beaten lightly 1 Preheat oven to 350ºF. Line and grease a baking sheet with olive oil. 2 Combine yogurt, salt, pepper, and garlic in a bowl. Add chicken and marinate, covered, in the refrigerator for 30 minutes or overnight. 3 mixture, then dip in egg. Dredge Arrange on baking sheet. 4 Bake in the preheated oven until crisp and golden, about 25 to 30 minutes.

Can this classic get any better? Yes, it can! We show you how to elevate this well-loved treat. One batch won't be enough!

Makes 24 Prep Time 40 minutes, plus chilling time Baking Time 8 to 10 minutes

¾ cup unsalted butter, softened 1 cup brown sugar ½ cup white sugar 1 large egg yolk from 1 large egg 2 teaspoons vanilla extract 1 teaspoon instant coffee powder 1 teaspoon baking soda 2 teaspoons cornstarch ½ teaspoon salt ¾ cup semisweet chocolate chips ½ cup dark chocolate chips

1 Cream butter and sugars in a large bowl. (Alternatively, you can do this using an electric attachment.) 2 Add egg, egg yolk, and vanilla extract; stir to combine. Add coffee powder, baking soda, until dough comes together. 3 Fold in chocolate chips. Cover with plastic wrap and chill for at least 1 hour or overnight. 4 Preheat oven to 350ºF. Line 2 baking sheets with silicone mats or parchment paper. 5 Scoop out dough using a small ice cream scooper and place on prepared baking sheets, spacing them about 1½ inches apart. 6 Bake in the preheated oven for about 8 to 10 minutes, rotating pans halfway through baking to ensure even cooking. Let cool completely on baking sheets before serving.

TO MAKE OAT FLOUR,

place rolled or quickcooking oats in a blender or food processor and process until powdery in texture.

Cookies can be good for you! We show you how with just a couple of ingredient substitutions. You won’t taste the difference.

Makes 18 Prep Time 40 minutes, plus chilling time Baking Time 8 to 10 minutes

½ cup unsalted butter, softened ³ lightly packed cup brown sugar 1 large egg yolk from 1 large egg 2 teaspoons vanilla extract 1 teaspoon baking soda 2 tablespoons cornstarch ½ teaspoon salt 1 cup dark chocolate chips

1 Cream butter and sugar in a can do this using an electric 2 baking soda, cornstarch, salt, comes together. 3 Fold in chocolate chips. Cover with plastic wrap and chill for at least 1 hour or overnight. 4 Preheat oven to 350ºF. Line 2 baking sheets with silicone mats or parchment paper. 5 Scoop out dough using a small ice cream scooper and place on prepared baking sheets, spacing them about 1½ inches apart. 6 Bake in the preheated oven for about 8 to 10 minutes, rotating pans halfway through baking to ensure even cooking. Let cool completely on baking sheets before serving.

There’s more to rice than you think! Get to know the colorful varieties—from nutty brown to glutinous violet—and learn about their many tasty applications.

Photography by Patrick Martires Recipes by Len Santos-Ding Styling by Rachelle Santos

Red Rice Shrimp Sinigang Pilaf

Here’s a dish for sinigang lovers! Instead of cooking rice in water,

Serves 2 to 4 Prep Time 15 minutes Cooking Time 1½ hours

FOR THE TAMARIND STOCK

650 grams fresh unripe tamarind (sampalok), washed patis)

150 grams medium shrimp, trimmed

FOR THE PILAF

2 tablespoons butter taro (gabi) kangkong leaves, siling pangsigang more to garnish (optional)

1 Lower heat and simmer for a sieve, pressing tamarind to 2 3 4 5 Add kangkong 6 kangkong

is a whole-grain is a nutrition powerhouse—it provides 20 values for magnesium, phosphorus, and unpolished grains and long-grain varieties, and have a

Purple Rice and Kani Maki

Serves 6 to 8 Prep Time 45 minutes 40 minutes

FOR THE SUSHI RICE

1 cup glutinous violet rice, cooked according to package directions 2 tablespoons sugar 3 tablespoons Japanese rice vinegar or apple cider vinegar 5 sheets nori (sushi wrapper)

FOR THE FILLING

15 pieces thin or 8 pieces thick crabstick (kani), sliced in half lengthwise ½ medium carrot, peeled and sliced into 8-inch-thick sticks (see page 75 for tip) ½ medium cucumber, peeled and sliced into 8-inch-thick strips ½ ripe mango, sliced into 8-inch-thick strips 1 small red bell pepper, cored and sliced into 8-inch-thick strips

tobiko) Japanese soy sauce and wasabi paste, to serve 1 Make the sushi rice: Place hot, freshly cooked rice in a large bowl. Dissolve sugar in vinegar. Pour over rice and mix well. Let cool. 2 Cover a bamboo sushi mat with plastic wrap. Place a nori sheet, shiny side down, on the mat. (Use 1 whole sheet of nori for big rolls and half a sheet for smaller rolls.) With wet hands, spread a thin layer of rice on the nori. 3 Position the long side of the mat nearest you. Arrange 3 crabsticks in a horizontal line on the center of the rice. ingredients (like cucumber and mango) beside the crabsticks. 4 Take the long edge of the roll into a tight cylinder, using the mat to shape the roll. Set aside. Repeat with remaining ingredients. 5 Using a sharp knife, trim the edges of the rolls, slice each roll in half, then slice each half into three equal pieces. 6 roe. Serve with soy sauce and wasabi on the side.

Serves 4 to 5 Prep Time 15 minutes, plus soaking time Cooking Time 50 minutes

3 whole dried shiitake mushrooms 8 cups vegetable stock or water (lapu-lapu, sole, or cream dory), sliced into 1-inch pieces 2 tablespoons grated ginger, divided salt and pepper 1 cup uncooked glutinous violet rice, rinsed 2 teaspoons vegetable oil 1 Chinese sausage, sliced thinly 2 teaspoons dark soy sauce 1 salted egg, peeled and sliced into 8 wedges 5 square wonton wrappers, cut into thin strips and deep-fried 2 tablespoons fried garlic chips 3 tablespoons sliced green onions

1 Soak mushrooms in hot water until soft. Drain and slice into thin strips; set aside. Combine soaking liquid and stock or water to measure 8 cups; set aside. 2 2 teaspoons grated ginger, salt, and pepper. Cover and set aside in the refrigerator. 3 Place rice, stock or water, and remaining ginger in a large pot. Simmer over medium-low heat until rice is tender and cooked through, about 40 minutes, stirring occasionally to release starch and prevent grains from sticking. Season with salt and pepper halfway through cooking. Add more water or stock if congee is too thick. Ten minutes 4 Meanwhile, heat oil in a frying pan and fry sausage until crisp. Add mushrooms and season with soy sauce. Set aside. 5 Divide congee among bowls. Top with sausage, mushrooms, salted egg, wonton strips, fried garlic, and green onions.

or Tapol de Oro is an unpolished glutinous rice variety that’s naturally deep violet in color. Its sticky texture makes it ideal for desserts and native delicacies like rice pudding, puto bumbong, and biko.

Fish Sausage Purple Rice Congee

Want a unique take on congee? Use glutinous violet rice to give the dish a lovely pop of color.

Serves 3 to 4 Prep Time 15 minutes Cooking Time 1 hour

½ teaspoon Spanish paprika ½ teaspoon onion powder ½ teaspoon garlic powder ½ teaspoon salt ¼ teaspoon ground black pepper ¼ teaspoon dried oregano 2 tablespoons 2 tablespoons olive oil, plus more if needed 2 tablespoons chopped white onions 2 tablespoons chopped red or green bell peppers 1 tablespoon chopped celery 1 large clove garlic, minced 150 grams skinless chicken bite-sized pieces 75 grams andouille or kielbasa sausage, sliced into half-moons ½ cup canned whole tomatoes, including juices 1 bay leaf 4 cups chicken stock or water 75 grams okra, sliced into ¼-inch rounds ¼ teaspoon dried thyme or 10 to 12 sprigs fresh thyme ½ cup uncooked brown rice cayenne pepper chopped parsley, to garnish (optional)

1 Combine paprika, onion powder, garlic powder, salt, bowl. Set aside. 2 Heat olive oil in a saucepot. Sauté onions, bell peppers, celery, and garlic until tender, about 2 to 3 minutes. Set aside. 3 In the same pot, heat more olive oil if necessary. Coat shaking off excess. Set aside in batches until golden brown. Set aside. 4 to the same pot and stir over low heat to make a roux. Cook until paste is the color of peanut butter. 5 Stir in sautéed vegetables, sausage, tomatoes, and bay leaf. 6 Slowly add stock or water, stirring well to prevent lumps. Bring to a boil. 7 Add chicken, okra, thyme, and rice. Cook over low heat until rice and okra are tender, about 30 minutes. Taste and adjust seasoning with salt, pepper, and cayenne pepper. 8 Remove bay leaf. Transfer to a serving bowl and garnish with parsley. Serve hot.

is an unpolished variety with a brown pigment. It has a chewy texture and a mild excellent source of and manganese. Go for brown rice when preparing garlic fried rice and rice casseroles like arroz caldo.

Brown Rice Gumbo Chicken Sausage

Turn to a thick, comforting stew into a complete meal by adding brown rice to

Red Rice Black Bean Salad Blackened Pork Tenderloin

4 to 6 Prep Time 30 minutes Cooking Time 1 hour

FOR THE BLACKENED PORK TENDERLOIN

1 tablespoon brown sugar 1½ teaspoons garlic powder 1½ teaspoons sea salt 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon dried thyme 1 teaspoon Spanish paprika 450 grams whole pork tenderloin 1 tablespoon olive oil

FOR THE RED RICE AND BLACK BEAN SALAD

1½ cups uncooked red rice ½ cup dried black beans 1 cob corn, husked 1 tablespoon butter, softened 1 medium green bell pepper, cored and diced ½ teaspoon ground cumin ½ teaspoon chili powder juice from 1 lemon 2 tablespoons olive oil salt and pepper ½ cup chopped parsley

1 Make the blackened pork tenderloin: Preheat oven to 450ºF. Combine all seasoning ingredients in a small bowl. 2 Pat tenderloin dry with paper towels. Rub seasoning mix all over pork. 3 Heat olive oil in a large frying pan over high heat until almost smoking. Sear tenderloin on all sides until browned. 4 Transfer to a baking tray and roast for 15 to 20 minutes in the oven. Rest for 10 minutes before slicing. Set aside. 5 Make the red rice and black bean salad: Cook red rice in 2½ cups water; set aside. 6 In another pot, cook black beans in 2 cups water for 40 minutes. Drain and set aside. 7 Brush corn with butter. Grill for about 6 to 8 minutes or until done and slightly charred. Slice off kernels from the cob. 8 Toss together red rice, black beans, corn, bell peppers, cumin, and chili powder. Drizzle with lemon juice and olive oil; toss well. Season to taste with salt and pepper. Sprinkle parsley and toss to mix well. 9 Top rice salad with sliced tenderloin. Serve warm, chilled, or at room temperature.

is brown rice that has been milled to remove the grains’ husk, bran, and germ. The grains are then polished, making them bright, shiny, and white. This process extends the rice’s shelf life and texture. White rice is and available in short-, medium-, and long-grain varieties. Due to its versatility, white rice can be used for all kinds of rice dishes, including paella, risotto, and rice pudding.

Puffed Rice Energy Bars

Tasty and nutritious, this bar is loaded with all-natural ingredients that will power you throughout the day.

Makes 8 rectangular bars or 16 squares Prep Time 15 minutes Cooking Time 2 hours and 10 minutes, plus chilling time

1½ cups cooked white rice (we used dinorado), cooled overnight ½ cup whole almonds, chopped coarsely 2 tablespoons black sesame seeds vegetable oil, to deep-fry 2 tablespoons extra virgin coconut oil ½ cup honey ¼ cup creamy peanut butter ½ cup semisweet chocolate chips ½ cup shredded unsweetened coconut (niyog) 3 tablespoons chia seeds

1 Preheat oven to 275 to 300ºF. Line a baking sheet and an 8-inch square pan with parchment paper. 2 Spread rice on prepared baking sheet. Bake until dry, about 2 hours. (You can switch off the oven and leave the rice inside to dry further.) 3 almonds, and sesame seeds in a dry pan over medium-low heat. Transfer to a large bowl. 4 Heat oil in a deep frying pan. Deep-fry dried rice until puffed. Drain on paper towels. Add rice 5 Mix together coconut oil, honey, and peanut butter in a saucepan over medium-low heat until warm. Add to rice mixture and mix well. 6 Add chocolate chips, coconut 7 Spread mixture on prepared square pan and press down cutting into bars. Serve chilled.

Chicken Shrimp Nasi Goreng

is a whole-grain variety with a deep black color that turns dark purple when cooked. It is one of the foods with high levels of anthocyanin, an antioxidant with anti viral, and anti-cancer lore claims that in ancient times, this variety was reserved for the emperor and his family due to its rich nutritional content. As such, it is also known as forbidden rice. Use long-grain black rice to make fried rice or pilaf, and the glutinous variety for porridge and desserts.

4 15 minutes, plus 2 hours soaking time 45 minutes

1 cup black rice, soaked in water for 2 hours 2 tablespoons Japanese soy sauce 2 tablespoons honey 1 tablespoon Sriracha or

Asian hot sauce, plus extra to serve 2 tablespoons butter, plus extra as needed 1 cup diced skinless (1½-inch pieces) ½ cup peeled and deveined medium shrimp ½ medium red onion or 4 shallots, sliced thinly 3 cloves garlic, minced 1 teaspoon shrimp paste (bagoong alamang) 1 medium carrot, minced shredded cabbage 4 eggs, fried sunny side up thinly sliced bird’s eye chilies (siling labuyo, optional), sliced cucumber, and green onions, to top 1 Cook black rice in 2½ cups water for about 40 minutes or until tender and water has been absorbed. Set aside to cool completely. (You can also use brown rice, cooked according to package directions, for this recipe.) 2 Combine soy sauce, honey, and Sriracha in a bowl; set aside. 3 Melt butter in a wok. Add chicken and stir-fry until done. Add shrimp and cook until pink. Set aside. 4 Add more butter to the pan if needed. Sauté onions and garlic until tender and fragrant. Add shrimp paste and sauté for a few seconds. 5 Add cooled rice and toss to mix. Drizzle with soy sauce mixture. Toss to mix well. Taste and adjust seasoning. 6 Add carrots and cabbage; turn off heat. Toss to mix. 7 Portion mixture among individual bowls. Top with chicken and shrimp. Top each with a fried egg, chilies, cucumbers, and green onions. Serve with Sriracha or hot sauce on the side.