"The goal is to continually toss bite-size ingredients in a small amount of oil in a wok over high heat so that each morsel is constantly exposed to the hot wok," Young says.
Carefully remove the mold.Repeat this procedure on each of the 3 remaining plates.

Sprinkle with the chopped tarragon or chives, decorate with the chive flowers, if desired, and serve..Originally appeared: June 2013."Sambal," chef William Wongso told me when I arrived in Jakarta in the summer of 2016, "is a state of mind.".At first, I thought I knew precisely what Wongso, the 73-year-old chef and Indonesian TV personality who happens to be the island nation's chief culinary diplomat, meant—because sambal was my state of mind..

I'd flown there on a hunch: that the sambal oelek I'd been eating for years—the delectable chile paste from Huy Fong Foods, maker of sriracha—was not the be-all and end-all of sambal.The term sambal, I knew, referred to the spicy condiments found across Indonesia (and Malaysia and Singapore), and because Indonesia is made up of 17,508 islands with individual culinary traditions, I hoped to encounter and begin to understand an untold diversity of fiery riches.

Over the course of two weeks, I'd bounce from the capital, Jakarta, on the island of Java, to paradisiacal Bali, to the tip of Sulawesi, to the hills and forests of North Sumatra, tasting every sambal I could dip a spoon into.
Along the way, perhaps I would start to understand what sambal meant to the 271 million people in this enormous, mostly Muslim nation..Kate Williams—Lady of the House, Detroit.
"When you come here it's like, 'Just relax; we are going to take care of everything.No, we don't have ketchup for your prime rib, but yes, it's going to be OK.'".
Kate Williams is obsessed with the idea of tartare.It's scrappy; it's resourceful; it's a whole lot more than the sum of its parts.
(Editor: Modern Keyboards)