 Compound butters are extraordinarily simple to put together. The biggest thing you need to remember is to take the butter out ahead of time to soften properly. Once it is nice and pliable, the sky's the limit as far as the flavor combinations go. I created this particular version for a Sea Vegetables class that I taught. One woman reported that it was her favorite thing on the menu! Try it on steamed vegetables, fresh radishes or on Savory Quick Bread with Seeds and Sea Lettuce.
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This spice paste is one of the backbones of Balinese cooking. Many soups, curries and rice dishes begin with a dollop or two of this iconic blend. Since only a few tablespoons are needed at a time, feel free to freeze the remainder in ice cube trays to ensure maximum freshness.
Coconut chutney is a ubiquitous, non-negotiable part of a proper South Indian breakfast. The rich, unctuous coconut is the perfect foil for the often heavily spiced stews and accompaniments. Consider adding in cilantro for a vibrant green color and a fresher flavor.
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