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This Malaysian Potato Casserole from Christina Arokiasamy’s cookbook is full of flavor from a rich sambal made of onions, tomato, ground chiles, fish sauce, and palm sugar (an unrefined brown sugar also known as jaggery). Coconut cream, thicker and richer than coconut milk, adds a luscious texture to the delicious sweet and spicy sauce, which coats every morsel of potato —but you’ll still want to lick the last bits from the pan.
Whether you're boiling pasta, potatoes, or other vegetables, a large capacity pot ensures proper, even cooking -- and a lock-on lid with a strainer built right in makes draining the water super easy. This one is also non-stick, so it cleans up quickly.Buy on Amazon ›
by Toniann Pasqueralle | This year, from September 21 to October 6, the world is celebrating Oktoberfest. To most (myself included...