Classic Duck Pâté © kvalifood.com Classic duck pâté lined with duck skin, with a forcemeat of duck, salt pork and veal, …

Fine Liver Pate © kvalifood.com Fine liver pate is the refined version of the classic Danish liver pate — made with …

Crispy Spring Rolls (Paw Pia Tod) © kvalifood.com Thai crispy spring rolls with a stir-fried glass noodle filling. The …

Chicken Liver Pâté © kvalifood.com Chicken liver pâté is a finer and milder pâté, baked slowly in a water bath. The …

Northern-Style Pork and Tomato Dip (Nam Prik Ong) © kvalifood.com A classic dip from Northern Thailand (Lanna cuisine) …

Boiling Shrimp © kvalifood.com Fresh shrimp need only a brief boil, then left to cool in the water — that keeps them …

Gravad Mackerel © kvalifood.com Gravad mackerel is made the same way as gravlax: the fillets are rubbed with salt, sugar …

Pork Satay and Peanut Sauce (Moo Sate) © kvalifood.com Thai satay is almost always pork, though chicken and beef work …

Chicken Terrine © kvalifood.com Chicken terrine is a festive pâté made from a poulard (large hen) with strips of meat …

Meen vada are small, flat pancakes of chickpea batter mixed with fried cod, onion, chilli and fresh coriander. They …