This week we mix up all sorts of Asian influences. The curry is genuine Chinese, influenced by Indian and Malaysian immigrants. The fritters are classic Burmese finger food, though we make them with Korean chili flakes, and the dip features Japanese soy sauce. Serve up on Thai rice, and don't forget to get your passport stamped!
Chicken, onions, potatoes, peanut oil, sunflower oil, yellow split peas, garlic, coriander, fennel, turmeric, cinnamon, flour, baking powder, chilis, stock, dark soy sauce, Japanese soy sauce (Shoyu), rice wine vinegar
Korean chili flakes (substitute: any chili powder)
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