Indonesia’s spicy sambal is paired with versatile French crème fraiche for the delicious East-West recipes. For a simple appetizer, Chef Ming Tsai makes Spicy Crab Dip. Then, Ming shares a recipe for Spicy Wok Clams and Leeks, an easy all-in-one seafood dish. Adding another enticing one pot dish to the menu, Ming prepares Spicy Grilled Quail with Cooling Cucumbers. Guest chef Alexandra Guarnaschelli, Executive Chef of Butter in New York City, visits the studio kitchen to make Roasted Shrimp with Spicy Cucumber Sambal and Lemon Crème Fraiche.