1 1/4-inch piece ginger, peeled and coarsely chopped
cup runny honey
light soy sauce or tamari
red chile, with seeds
chicken drumsticks and thighs (4 of each)
sesame seeds, toasted
For the Malaysian salad:
small red onion
Preheat the oven to 400° F. To make the glaze: In a food processor, blend all the ingredients up to the chicken together until fairly smooth. Place the chicken pieces in a large roasting pan with the glaze, tossing them well to coat. Bake for 45 minutes, remove from the oven, and sprinkle with the toasted sesame seeds.
To make the Malaysian salad: Halve the cucumber lengthwise, then seed with a spoon and discard the seeds. Cut in half again, then slice on an angle and put in a large bowl. Peel the pineapple, cut into small cubes, and add to the bowl. Peel and thinly slice the onion. Add to the bowl, along with the lime juice. Taste and season the salad with salt just before serving alongside the chicken.
Best friends Issy and Meg have spent the last decade sitting across tables from each other, travelling the world knife and fork in hand. Photographing bowls of steaming noodles, exotic street food and some of the world's most exciting cooks, Issy makes up the photography side of the duo, while Meg records each bite in words. Considering their equal obsession for food and each other, it was inevitable that the two would eventually combine to become The Curious Pear, intent on bringing you reviews, food features and interviews with the culinary crowd, as well as pieces on their favourite eating spots from around the world. The Curious Pear are the contributing Food Editors at SUITCASE Magazine, bringing you a weekly food column at suitcasemag.com, as well as contributing for Time Out, Food52, Life & Thyme, Trends on Trends, Guest of a Guest and more!