My ethnic background is Burmese-Chinese and Taiwanese, with Thai influences. I got a massive love for Southeast Asian food. What gets me sucked in is the complexity of spices, citrus, pickling, and raw flavors, with a hint of sweetness all packed in one punch in every bite. This practically tingles my tongue. I’m a sauce girl. Maybe it’s from my Taiwanese side where the majority of the foods I liked, whether vegetable or meat, was boiled and you dip it for all that additional flavor…ugh now I’m hungry! It could also be my Burmese side where we consume a lot of spices and liquids in salads, rice, soups, etc. Growing…