Curry Leaves And Chili Lala (Clams) by Navaneetham Krishnan

Immersed in a thick spicy dark sauce with the inviting aroma of curry leaves.

Pork Lettuce Wraps by David St. John

Fat Choy Lemon Chicken by Bert Sackman

Lemon Chicken is often served with heavily breaded chicken pieces and a cloying lemon sauce that makes the dish less than enjoyable. Try this version, which is closer to the true Cantonese style of cooking. If you can, buy waterchestnut powder and grind it more finely in a food processor to make it into a fine flour. The chicken can…

Lemon Chicken by Chez la mere