Dill Magazine Issue 2: Relishes

132 pages / 8.375"x10.875" Offset-printed, perfect bound  Our second issue focuses on relishes and sauces from across Asia with stories and recipes brought to you by some of the most trusted and authoritative voices in food journalism.  Bury Me in Nam Phrik: A Farang's Crash Course in Thailand's Real National Dish Mike Sula Recipes: Shrimp Paste Relish with Fresh Lime-Cured Shrimp Boat Relish with Pork Crackings Prickly Ash Relish Shrimp Paste Relish with Poached Shrimp Galangal Relish Roasted Green Chile Relish Fermented Fish Relish Young Tamarind Relish Red Fermented Tofu Relish Roasted Chile Relish Roasted Chile-Water Bug Relish Dried-Fish Relish Mackerel Relish Tomato-Pork Relish Shrimp-Coconut Relish Khluk: How to Eat Nam Phrik An Interview with Leela Punyaratabandhu Recipe: Shrimp Paste Relish with Fried Mackerel and Cha-om Cakes Palapa: A Moro Condiment with a True Filipino Flavor  Ige Ramos Recipes: Maranao Palapa Coconut Palapa Maranao Spicy Braised Beef Coconut-Turmeric Rice Maranao Coconut Chicken Sambal Ulek: A Globetrotting Condiment May Tien Recipe: Indonesian Basic Chile Sauce In the Kitchen (and Theater) with Sri Rao Shayne Chammavanijakul Recipes:  Creamy Mint and Cilantro Sauce Creamy, Chunky, Hot Salsa Talking Burmese Condiments with MiMi Aye Recipe:  Burmese Pounded-Fish Paste Relish Recipes  Vietnamese Vermicelli with Fried Tofu and Spicy Shrimp Sauce Vietnamese Spicy Shrimp Sauce Spicy Pork Stir-Fry with Shrimp Paste Relish Coconut Milk and Prahok Dipping Sauce Fried Rice with Thai Roasted Chile Relish Spicy Stir-Fry of Shrimp and Bitter Beans Stir-Fried Water Spinach with Shrimp Paste Relish Balinese Shallot-Lemongrass Relish Yuzukosho and Its Variations Salt-Baked Chicken with Red Chile-Bean Sauce, Fresh Ginger-Onion Sauce, and Sand Ginger Sauce Sri Lankan Coconut Relish Sri Lankan Hot and Sour Fish Relish Pickled Lime with Coconut Milk