No Dill-y-Dallying to This Dish
Dill is like cilantro’s twin brother — either people hate the poor guy or adore him. There’s no in-between.
The feathery-leafed herb with the assertive flavor is all too often forgotten, too. Unless we’re making gravlax or pickling veggies, it’s not often an herb we have on hand.
That’s a shame because dill’s distinctiveness can lend a dish real punch.
See for yourself by making “Malaysian-Style Stir-Fried Turmeric Shrimp.”
The recipe is from “Stir-Frying to the Sky’s Edge” (Simon & Schuster) by Chinese cooking authority, Grace Young.
The dish was created by Mei Chau, a former restaurateur in New York, who was born in Malaysia and is of Hakka descent.