Featured recipe

Minnesota wild rice soup

Wild rice is the seed of a lake grass that the Ojibwe people of northern Minnesota still harvest by canoe in late summer, and this creamy soup is on every lunch counter and church cookbook in the Twin Cities when the weather turns cold. The long black grains split open and turn chewy and nutty in a velvety broth with mushrooms, carrots and celery. Many versions add chicken; this one is vegetarian. Chef's tip: cook the wild rice separately and add it at the end, or it soaks up all the soup.

What to eat today?

Around the world

Today's trip: Paraguayan

A new country every day, from every cuisine on the site.

Paraguayan

Chipa

Cheese bread rings 50 minMore from Paraguayan (27) →

This week's collection

Kid-friendly dinners537 recipes · a new collection every Monday

New this week

See all new →

Latest recipes

Crêpes

Sweet crêpes made from wheat flour, milk and eggs are Brittany's gift to the rest of France, and on 2 February, Chandeleur, French families make piles of them at home, flipping the first with a coin in hand for luck. They are thin and tender with golden, lacy spots, and the classic filling is simplest: a smear of salted butter and a sprinkle of sugar, or sugar and lemon. Children love them with chocolate spread, jam or sliced banana. Chef's tip: make the batter thinner than you expect, like single cream; thick batter is the common mistake and gives heavy pancakes, not crêpes.

30 min

French Desserts

by KrazyBadal 0 views

Ka'ak (sesame bread)

On the streets of Beirut, vendors push wooden carts stacked with ka'ak, a chewy, sesame-crusted bread shaped like a handbag with a hole for a handle; in Jerusalem's Old City the same bread comes as long oval rings sold by the gate. Buyers ask for it split open and filled with a pinch of za'atar or a wedge of soft white cheese, and eat it on the way to work or school. The crust gets its deep amber colour from a quick dip in sweetened water before the sesame goes on, and the crumb inside stays soft and slightly sweet. Chef's tip: toast the sesame seeds lightly in a dry pan before coating; they stick better once cool and taste nutty rather than raw.

120 min

Lebanese Baking

by KrazyBadal 0 views

ÇılbırPoached eggs on garlic yogurt

Çılbır goes back to the Ottoman palace kitchens, and today you are as likely to meet it on a brunch menu in Istanbul's Kadıköy or Cihangir as on a home breakfast table. Two soft poached eggs sit on a bed of thick, garlicky yogurt, and a spoonful of butter fried with Aleppo pepper is poured over the top so it runs red into the white. Break the yolks, mix everything together and mop it up with bread. Chef's tip: take the yogurt out of the fridge 30 minutes ahead, or stand the bowl over warm water for a few minutes; cold yogurt chills the eggs and the dish should be served warm.

15 min

Turkish Breakfast & Brunch

by KrazyBadal 0 views

ErisseryPumpkin and cowpea curry

Erissery is the golden, slightly sweet pumpkin dish of the Onam sadya in Kerala, and a favourite in homes all through the harvest season when the yellow mathanga pumpkins are piled up in the markets. Soft pumpkin and red cowpeas are bound with a coconut, cumin and green chilli paste, and the whole pot is crowned with grated coconut fried in coconut oil until it turns the colour of cinnamon. That crunchy, nutty topping is what makes it erissery. Serve with rice and parippu, or scoop it up with chapati. Chef's tip: keep the pumpkin pieces large so some stay whole while others melt into the sauce.

60 min

Indian Curries

by KrazyBadal 0 views

Scotch broth

Every Scottish granny has her own Scotch broth, the thick winter soup that simmers on stoves from the Borders to the Highlands and is often served on Burns Night. Lamb neck on the bone makes a rich stock with pearl barley, dried peas, leek, carrot, turnip and cabbage, and the meat is shredded back into the pot. It is a whole meal with crusty bread. Chef's tip: make it a day ahead; the barley keeps thickening it, and you can lift the solid fat off the top once chilled.

140 min

British Soups

by KrazyBadal 0 views

Kimchi jjigaeKimchi stew

Every Korean home has a version of kimchi jjigae, and it turns up on the table from Seoul to Busan at breakfast, lunch and late at night. It is the classic way to use up kimchi that has fermented for weeks and turned properly sour. Pork belly gives the broth richness, tofu soaks up the heat, and the pot comes to the table still boiling, next to a bowl of plain rice. Chef's tip: fry the kimchi in the pork fat for a full 5 minutes before any water goes in; that is where the deep, savoury flavour comes from.

30 min

Korean Soups

by KrazyBadal 0 views

Gözleme with spinach and feta

On roadsides and at weekly village markets across central Anatolia, women sit cross-legged by a domed iron griddle (saç), rolling dough paper-thin with a long thin rolling pin (oklava), filling it and cooking it to order. This is gözleme: a soft, blistered parcel of unleavened dough wrapped round spinach and salty white cheese, brushed with butter as it comes off the heat. Eat it hot, folded in paper, with a glass of ayran. A big frying pan or flat griddle at home does the job. Chef's tip: roll the dough so thin you can almost see the worktop through it; thick gözleme tastes doughy and the filling stays cold.

60 min

Turkish Breads & Parathas

by KrazyBadal 0 views

Full English breakfast

The full English is the weekend fry-up of English homes and the pride of every café and B&B from Cornwall to Yorkshire, a plate built to last until supper. This version contains pork: sausages, back bacon and optional black pudding, with fried eggs, baked beans, mushrooms, grilled tomato and buttered toast. The trick is timing so everything lands hot together. Chef's tip: start the sausages first and slowest; everything else cooks in the time they take.

40 min

British Breakfast & Brunch

by KrazyBadal 0 views

AffogatoIce cream with hot espresso

Affogato means 'drowned': a scoop of vanilla or fior di latte gelato with a shot of hot espresso poured over it at the table. It is served in bars and gelaterie all over Italy as the simplest after-dinner dessert, half drink and half ice cream, eaten quickly with a spoon while the coffee melts into the gelato. It takes five minutes and needs good ice cream and strong coffee. Chef's tip: chill the glasses in the freezer for 10 minutes first, so the gelato melts slowly and you get both hot and cold in each spoonful.

5 min

Italian Desserts

by KrazyBadal 0 views

Panna cotta

Panna cotta means 'cooked cream' and comes from the dairy country of the Langhe in Piedmont, where it is served after Sunday lunch, often with caramel or a few berries. Classic recipes set it with gelatine, which is made from animals; this version uses agar, a seaweed setting agent, so it is properly vegetarian. Agar sets firmer and faster, so the amount is small and it must be boiled to work. The result is creamy, just set and wobbles when you shake the plate. Chef's tip: boil the agar in the milk for a full 2 minutes before adding the cream; if it only warms, it will not set.

20 min

Italian Desserts

by KrazyBadal 0 views

FosoliaGreen beans and carrots

Fosolia takes its name from the Italian fagioli, a reminder of the Italian occupation of the 1930s, but it is now completely Ethiopian and a regular on fasting platters in Addis Ababa and Dire Dawa. Green beans and carrot batons are cooked with lots of onion, garlic and ginger until tender but still bright, then served warm with injera or rice. It is quick, mild and colourful. Chef's tip: cut the beans and carrots to the same length and thickness so they cook evenly.

25 min

Ethiopian Sides

by KrazyBadal 0 views

Bircher muesli

Around 1900 the Zürich doctor Maximilian Bircher-Benner served his sanatorium patients a small bowl of raw food before every meal, which he called d'Spys (the dish): a spoonful of soaked oats, plenty of grated apple, lemon juice, nuts and condensed milk. His original was mostly apple, not mostly oats, and that is what sets it apart from the dry muesli mix sold in packets. Swiss cafés and railway kiosks still serve Birchermüesli for breakfast or a light supper, creamy, sharp and fresh, now often with yogurt and berries. This version keeps his balance: oats soaked overnight, a whole apple grated in at the last moment, lemon, hazelnuts and a little honey and yogurt. Chef's tip: grate the apple straight into the lemon juice, skin and all, and stir at once; it stays pale and juicy instead of turning brown.

10 min

Swiss Breakfast & Brunch

by KrazyBadal 0 views

Dak bokkeumtangSpicy chicken and potato stew

Chicken on the bone braised with big chunks of potato in a thick red sauce is a weeknight staple in Daejeon, the central city where many Korean rail lines meet, and in homes right across the country. Some people still call it dakdoritang. Unlike Andong's soy-based jjimdak, it gets its colour and heat from chilli flakes and gochujang, and the potatoes slowly thicken the sauce as they soften. It's usually brought to the table in the pot and shared, with rice and kimchi, and the last of the sauce is spooned over rice. Chef's tip: blanch the chicken for 3 minutes and rinse it first; this takes away scum and excess fat, so the sauce stays bright and clean-tasting.

50 min

Korean Chicken

by KrazyBadal 0 views

Dak galbiSpicy stir-fried chicken

Chuncheon, a lakeside city in Gangwon province, is so proud of dak galbi that it has a whole lane of restaurants and a yearly festival for it. There, a waiter stir-fries the marinated chicken, cabbage, sweet potato and rice cakes on a huge round iron pan in the middle of your table. When the pan is nearly empty, rice is fried in the leftover sauce to finish the meal. This version is made in a large frying pan or wok at home. Chef's tip: a teaspoon of curry powder in the marinade is a Chuncheon trick; you won't taste curry, but the sauce tastes deeper.

40 min

Korean Chicken

by KrazyBadal 0 views

Raclette

In the Valais, the vineyard-and-glacier canton along the upper Rhône, raclette began as a herders' meal: half a wheel of cheese propped beside an open fire, the melting face scraped (racler) onto a plate of potatoes. Today Valais families and village festivals still serve it the slow way, one plate at a time, while at home most people use a tabletop grill with small pans. The cheese is soft and pungent from the wheel and turns sweet and nutty as it bubbles, set off by sharp cornichons and little pickled onions. A proper Valais raclette needs nothing else: no charcuterie, just potatoes, pickles, pepper and a glass of Fendant or hot tea. Raclette cheese is usually made with animal rennet; choose a wheel or slices labelled with microbial or vegetarian rennet. Chef's tip: keep the potatoes hot in a covered basket wrapped in a cloth, so each scoop of cheese lands on a steaming potato and stays runny.

45 min

Swiss Vegetarian

by KrazyBadal 0 views

Dakor na gotaGram flour and fenugreek fritters

Pilgrims who come to the Ranchhodraiji temple at Dakor, in the Charotar belt of central Gujarat, rarely leave without a paper cone of gota from the shops around the temple square. These fritters are different from ordinary bhajia: the batter uses coarse gram flour, crushed black pepper and coriander seeds and plenty of fresh methi, and it is whipped light so the gota come out round, craggy and soft inside. Families buy the ready-mixed flour to take home and fry them on the first rainy evening of the monsoon. Serve them with green chutney, fried green chillies and a cup of masala chai. Chef's tip: beat the batter by hand in one direction for a full 3 minutes before frying; the air you whip in matters as much as the baking soda.

35 min

Indian Snacks & Starters

by KrazyBadal 0 views

DakosBarley rusk with tomato and cheese

Dakos is Crete's favourite summer meze: a round, hard barley rusk softened with a sprinkle of water, piled with grated ripe tomato and crumbled cheese, then drenched in olive oil and dusted with oregano. On the island it's made with soft, tangy mizithra and eaten in the afternoon with a glass of raki, but feta works well. The rusk drinks up the tomato juice and oil while keeping a little crunch. Look for barley rusks (paximadia) in Greek or Middle Eastern shops. Chef's tip: wet the rusk lightly, just enough to take the edge off; soaking it is the common mistake and it falls apart before you can eat it.

10 min

Greek Salads

by KrazyBadal 0 views

Dal baati churmaLentil dal with baked wheat balls

Dal baati churma is the dish every Rajasthani wedding and festival is built around. Baati are hard, round wheat breads, traditionally buried in desert embers, cracked open and drowned in ghee; they are eaten with panchmel dal made from five lentils and with churma, baati crumbs sweetened with sugar and cardamom. The joy is in the contrast: crunchy and soft, spicy and sweet, all rich with ghee. Serve with sliced onion, green chillies and lime. Chef's tip: rub the ghee into the baati flour until a handful holds its shape when squeezed; that shortening is what makes the baati crumbly inside instead of bready.

90 min

Indian Curries

by KrazyBadal 0 views

Liège waffles

In Liège, in French-speaking Wallonia, the waffle is not a light batter but a rich yeasted dough studded with pearl sugar, eaten warm from a paper sleeve as you walk down the street. As it cooks in a deep-grid iron, the sugar nuggets melt and caramelise into a crackling, toffee-like crust, while the inside stays soft and chewy like brioche. Belgians eat them plain, any time of day, not loaded with cream (that is the lighter Brussels waffle). Chef's tip: knead the pearl sugar in only at the very end, after the dough has risen; if it goes in earlier, it dissolves and the waffles lose their crunch.

50 min

Belgian Baking

by KrazyBadal 0 views

Dal bhatLentils, rice and vegetables

Across Nepal, from Terai farmhouses to trekking lodges below Everest, dal bhat is not a dish so much as the meal itself, eaten twice a day, late morning and early evening, often with the words "dal bhat power, 24 hour". The plate is always the same idea: a mound of plain rice (bhat), a thin, soupy lentil dal scented with jimbu (a dried Himalayan allium) fried in ghee, a dry vegetable tarkari, a little stir-fried greens when there are some, and a sharp spoonful of achar. You pour the dal over the rice and mix it by hand, a little at a time, with bites of curry and pickle. Most newcomers make the dal too thick; Nepali dal should run off the spoon like a light soup so it soaks the rice. Chef's tip: fry the jimbu in the hot ghee only until it darkens a shade and smells of garlicky onion, about 10 seconds, then pour it straight into the dal and cover the pan to trap the aroma.

60 min

Nepali Curries

by KrazyBadal 0 views

Stoemp with leeks and spinach

Stoemp (from the Brussels dialect word for 'to mash') is what Brussels brasseries such as those around the Marolles serve on cold days: potatoes crushed together with whatever vegetable is in season, rich with butter and nutmeg. Unlike Dutch stamppot, the vegetables are usually cooked separately and softened in butter first, which gives a sweeter, silkier mash. Leek and spinach is one of the most popular versions in Brussels, and a fried egg with a runny yolk on top turns it into supper. The meat versions come with sausages; this is meat-free. Chef's tip: cook the leeks slowly in butter until they almost melt; quick-fried leeks stay stringy and squeaky in the mash.

45 min

Belgian Vegetarian

by KrazyBadal 0 views

Rose and basil sherbet

Şərbət is poured at the start of every Azerbaijani wedding, and the rose kind, scented with rosewater from the Absheron rose gardens, is the most loved; in Baku it is set out in crystal jugs for Novruz guests and at Ramadan iftar. This version adds two kinds of basil (reyhan): purple basil leaves steeped in the syrup for a clove-like scent, and soaked basil seeds that swell into soft, jelly-coated pearls. Lemon keeps it from tasting like perfume. Serve very cold, with ice, alongside sweets or a rich plov. Chef's tip: soak the basil seeds in plenty of water, at least 20 times their volume; crowded seeds clump into a single lump.

20 min

Azerbaijani Drinks

by KrazyBadal 0 views

Azerbaijani black tea

In Azerbaijan tea comes before, during and after everything, served in small pear-shaped armudu glasses in teahouses (çayxana) from Baku's boulevard to the hill towns of Lankaran, where most of the country's tea is grown. It is strong, clear and red-brown, often brewed with a sprig of mountain thyme (kəklikotu) or a crushed cardamom pod, and served with lemon, sugar cubes and little dishes of jam: cherry, quince, white cherry or even walnut. People sip the tea through a sugar cube held in the mouth or with a spoonful of jam, never stirring jam into the glass. It is also the drink that settles a match: tea served sweet at a matchmaking visit means yes. Chef's tip: warm the pot and glasses with boiling water first; tea brewed in a cold pot never reaches full colour.

12 min

Azerbaijani Drinks

by KrazyBadal 0 views

BadamburaLayered almond rolls

Badambura means "almond twist", and in Baku it is the cousin of shekerbura that takes more patience: the dough is rolled thin, brushed with butter and rolled up in a long spiral, so it bakes into crisp, flaky layers around a moist almond filling. It is made for Novruz and weddings and sold year-round in the old-city bakeries of Icherisheher, wrapped in paper with a dusting of icing sugar. The flavour is pure almond and cardamom with a hint of vanilla. Serve with black tea in pear-shaped glasses. Chef's tip: keep the rolled spiral cold in the fridge for 20 minutes before cutting; firm dough keeps its layers.

115 min

Azerbaijani Baking

by KrazyBadal 0 views

Lentil and apricot soup

Red lentil soup with dried apricots is a Lenten favourite of Armenian kitchens, from Yerevan flats to diaspora homes in Beirut and Los Angeles, made in the weeks before Easter when meat and dairy are set aside. The apricots, Armenia's national fruit, melt into the lentils and give a soft sweet-sour note that sits behind cumin, thyme and a squeeze of lemon. It is thick but not stodgy, a bright orange bowl that is filling enough for supper with lavash and a plate of fresh herbs. Chef's tip: chop half the apricots fine and let them dissolve, and add the rest in strips near the end, so you get both background sweetness and juicy bites.

55 min

Armenian Soups

by KrazyBadal 0 views

Dal pithaLentil-stuffed rice dumplings

Dal pitha is the comfort food of Bihari winters, made on cold evenings and around Makar Sankranti: soft rice-flour dough wrapped around a coarse filling of chana dal, garlic, ginger and chilli, shaped into half-moons or little pouches and cooked in steam. People in Mithila call it a Bihari momo, and it is eaten hot with tomato chutney or a dribble of mustard oil. The dough tastes gently of rice, the filling is savoury and filling, and leftovers are excellent pan-fried the next day. Chef's tip: knead the rice dough while it is still hot; if it cools before shaping, the pitha crack and the filling leaks out.

60 min

Indian Snacks & Starters

by KrazyBadal 0 views

Miso katsu (Nagoya pork cutlet with red miso sauce)

Dark soybean miso, such as the hatcho miso made in nearby Okazaki, gives Nagoya food its deep brown colour and rich, slightly bitter flavour. Miso katsu is the city's best-known way to use it: a fried pork cutlet covered in a thick, sweet miso sauce. It is served in lunch restaurants on a bed of shredded cabbage with rice and miso soup, or sliced over rice as a bowl. The sauce is glossy and savoury, a little like a darker, sweeter barbecue sauce. Chef's tip: snip through the strip of fat and sinew along the edge of each chop every 2 cm before coating it, so the cutlet stays flat in the oil and cooks evenly.

40 min

Japanese Meat

by KrazyBadal 0 views

Roasted cauliflower with tahini

Tel Aviv restaurants made the whole roasted cauliflower famous, set on the table charred and steaming for everyone to tear apart, and it has since become a favourite for Shabbat dinners and Friday get-togethers across Israel. The head is first boiled in salted water until just tender, then roasted very hot with olive oil until the florets blister and blacken in places. Lemony tahini, a scatter of herbs and a dusting of sumac turn a humble vegetable into the centre of the meal. Chef's tip: let the boiled cauliflower steam dry for 5 minutes before roasting; a wet head steams in the oven and never chars.

60 min

Israeli Vegetarian

by KrazyBadal 0 views

Dalle chutneyRound chilli and tomato chutney

Dalle khursani is Sikkim's round, cherry-sized chilli, grown in every hill garden and among the hottest chillies in India. No meal in Gangtok goes without a little bowl of dalle achar beside the rice or momos. This fresh version pounds the chillies with blistered tomato, garlic, a pinch of timur (Sichuan-type pepper) and lemon into a coarse red chutney that is searingly hot, sharp and fruity. Eat it by the dot. Chef's tip: wear gloves when cutting dalle, and never touch your eyes; the heat stays on your hands for hours. Use a mix of habanero and bird's-eye chillies if you can't get dalle.

15 min

Indian Chutneys & Dips

by KrazyBadal 0 views

DalmaPigeon pea and vegetable dal

Dalma is the comfort food of Odisha and the dal offered at the Jagannath temple in Puri. Toor dal is cooked together with chunky vegetables, usually raw banana, pumpkin, aubergine and potato, so they soften into it and make it hearty enough to be a meal. A tempering of panch phoron and dried chilli and a sprinkle of roasted cumin-chilli powder give it its smoky warmth; a little grated coconut is often added on top. Odia homes finish it with a spoonful of ghee; this version uses oil so it stays vegan. Serve with plain rice. Chef's tip: add the vegetables halfway through cooking the dal, not at the start, so they keep their shape and the dal stays thick rather than watery.

40 min

Indian Curries

by KrazyBadal 0 views

Matzo ball soup with vegetable broth

Ashkenazi Jewish families from Kraków to New York serve matzo ball soup at the Passover seder and whenever someone has a cold, and arguments about 'floaters' versus 'sinkers' go back generations. Here the broth is golden and savoury without chicken: onions browned with their skins, carrots, celery, parsnip and a few dried mushrooms simmered with dill. The kneidlach are made with oil instead of chicken fat and a splash of sparkling water so they come out light and fluffy. Chef's tip: chill the matzo mixture for at least 30 minutes; it needs time to absorb the liquid or the balls fall apart in the pot.

90 min

Israeli Soups

by KrazyBadal 0 views

Eggs with dates and onions

On a winter morning in the Emirati countryside, when the date palms have given their harvest, a pan of eggs scrambled with onion and chopped dates is a quick, filling breakfast eaten with flatbread and a glass of sweet tea. The dates melt into sticky pockets among the eggs, the onions add savoury sweetness and a pinch of cardamom ties it together. It is homely food rarely seen in restaurants, made in minutes from what every Gulf kitchen has. Chef's tip: use soft, moist dates such as khalas or medjool; dry ones stay chewy and never melt into the eggs.

15 minGulf Arabian Breakfast & Brunch

by KrazyBadal 0 views

Goan ros omelette

After dark in Panjim, Mapusa and Margao, roadside carts fry omelettes to order and ladle over them a thin, spicy chicken gravy called ros, meaning juice. It is late-night food, eaten standing up, mopped with soft Goan pao. The ros is a loose chicken xacuti, rich with roasted coconut, poppy seeds and star anise. Chef's tip: keep the gravy soupy; it should flood the omelette and soak into the bread, not sit on top like a stew.

70 min

Indian Breakfast & Brunch

by KrazyBadal 0 views

DamperSoda bread

Damper is the bread of the Australian bush: drovers, stockmen and swagmen carried flour and salt across the Outback and baked loaves in the ashes of the campfire, and it's still made in cast-iron camp ovens on camping trips from the Flinders Ranges to the Kimberley. Long before that, Aboriginal peoples ground native seeds into flour and baked seed cakes in the coals. Modern damper uses self-raising flour, a little butter and milk, so it rises into a craggy, golden round with a crisp crust and a soft, scone-like crumb. Tear it while warm and eat it with butter and golden syrup, which bush cooks called cocky's joy, or with soup. Chef's tip: mix with a knife and work quickly; the less you handle the dough, the lighter the damper.

40 min

Australian Breads & Parathas

by KrazyBadal 0 views

KhandviGram flour yogurt rolls

Khandvi are delicate, melt-in-the-mouth rolls from Gujarat, made by cooking gram flour with sour buttermilk until thick, spreading it paper-thin while hot and rolling it up. They're finished with a sizzling tempering of mustard seeds, sesame and curry leaves, plus fresh coconut and coriander. They're soft, tangy and gently spiced, and a favourite at Gujarati weddings and tea-time. They look tricky, but once you know when the batter is cooked, they're quick. Chef's tip: keep a plate by the stove and test the batter often; when a spoonful spread thin on the plate sets in 30 seconds and peels off in one piece, it's ready, and not a minute before.

40 min

Indian Snacks & Starters

by KrazyBadal 0 views

Hong Kong vegetable macaroni soup

Walk into any Hong Kong cha chaan teng before 11 am and you'll see bowls of macaroni in clear soup on almost every table, part of the breakfast set with toast and milk tea. The usual version carries strips of ham; at home many families make it with sweetcorn, peas, carrot and a fried egg instead, for a light, comforting bowl that children love. Chef's tip: cook the macaroni separately and add it to the broth at the end, so it stays springy and the soup stays clear.

15 min

Hong Kong Soups

by KrazyBadal 0 views

Claypot rice with mushroom and tofu

In winter, the dai pai dong stalls of Temple Street and Mong Kok line up dozens of little clay pots over roaring flames, and queues form for bou zai faan: rice cooked right in the pot, topped with the day's ingredients and doused with sweet soy at the table. The prize is the golden, crackling crust (faan jiu) at the bottom. This vegetarian pot uses shiitake, fried tofu puffs and choy sum, seasoned with a mushroom-based vegetarian oyster sauce. Chef's tip: once the rice has absorbed its water, drizzle oil round the inside edge of the pot and turn it slowly over the flame; that's how the crust forms evenly instead of burning in one spot.

50 min

Hong Kong Rice & Grains

by KrazyBadal 0 views

Hong Kong French toast

In Hong Kong's cha chaan teng (tea restaurants), French toast means two thick slices of white bread sandwiched with peanut butter, dipped in egg, fried until puffed and golden, then crowned with a pat of butter and a pour of golden syrup or condensed milk. It is an afternoon tea-set favourite, paired with a strong cup of milk tea, and it's richer than any French version. Chef's tip: trim the crusts and press the sandwich edges firmly so the egg doesn't seep into the peanut butter.

20 min

Hong Kong Breakfast & Brunch

by KrazyBadal 0 views

KhanfarooshSaffron rice-flour cakes

Khanfaroosh are an old Emirati sweet, made by grandmothers in Ras Al Khaimah and Fujairah and served with Arabic coffee when guests arrive, at weddings and during Eid. A rice-flour batter rich with eggs, saffron, cardamom and rose water is shallow-fried in small rounds that puff up, golden-brown with a lacy edge and a soft, spongy middle. They are less sweet than they look and best eaten warm from the pan. Chef's tip: let the batter rest for 30 minutes so the rice flour softens; unrested batter fries up gritty.

60 minGulf Arabian Desserts

by KrazyBadal 0 views

Hong Kong pineapple bun

Despite the name, there is no pineapple in a bolo bao; the crackled, golden sugar crust on top just looks like the fruit's skin. It is the best-selling bun in Hong Kong bakeries and cha chaan teng cafés, eaten warm at breakfast or tea time with milk tea, and many people order it as bo lo yau, split open with a thick, cold slice of butter melting into it. Chef's tip: roll the topping between two sheets of baking paper rather than on a floured board; the soft dough is fragile and paper lets you lift it on in one piece.

150 min

Hong Kong Baking

by KrazyBadal 0 views

Daulat ki chaatSaffron milk foam

Daulat ki chaat appears in the lanes of Chandni Chowk only in the coldest months, from about November to February. Vendors whisk milk and cream through the night and leave it out under the winter dew, then skim off a foam so light it disappears on your tongue, topped with saffron, khoya, sugar and pistachios. It's sold before the sun gets high, because warmth destroys it. A home kitchen can't recreate a Delhi winter night, so this version uses very cold milk and cream whipped to a loose foam and layered with saffron. It comes close: airy, cool, faintly sweet. Chef's tip: chill everything, bowl and whisk included, for at least 4 hours; the colder the milk, the more stable the foam.

40 min

Indian Indian Sweets

by KrazyBadal 0 views

Davanagere benne dosaButter dosa

Davanagere, a cotton-market town in central Karnataka, is famous for one thing above all: benne dosa, small, thick dosas cooked on a huge iron griddle with a generous lump of white butter melting over each one. The batter includes puffed rice (mandakki), which makes the inside soft and spongy while the base turns crisp and deep golden. In the town's busy dosa halls they arrive two at a time with a thin coconut chutney and a spoonful of potato palya tucked inside. It is breakfast, but many people eat it as an evening snack too. Chef's tip: use proper unsalted white butter if you can find it, and add it in two goes, half when the batter goes on and half just before folding, so the edges fry in butter rather than burn.

55 min

Indian Breakfast & Brunch

by KrazyBadal 0 views

Khanom jeen nam ngiaoRice noodles in spicy pork broth

Breakfast stalls from Chiang Rai to Mae Sai ladle this tangy red broth over soft rice noodles from dawn until it sells out, usually before noon. The soup is light but full-flavoured: pork ribs give body, cherry tomatoes give a fresh sourness, and dried cotton-tree flowers (dok ngiao) add a faint floral, earthy chew. Each diner finishes their bowl at the table with bean sprouts, shredded cabbage, crispy garlic and lime. Cubes of cooked pig's blood are traditional; they are optional here and left out by default. Chef's tip: blanch the ribs and throw that first water away, so the finished broth stays clear and clean-tasting.

90 min

Thai Soups

by KrazyBadal 0 views

Taiwanese pineapple cakes

Feng li su are the gift-box sweet of Taiwan: little golden squares of crumbly, milky shortbread wrapped round a chewy pineapple jam. Bakeries in Taichung and Taipei pack them in tins for Lunar New Year, weddings and visiting relatives, and the name sounds like 'prosperity arriving' in Taiwanese Hokkien. Older bakeries bulk the filling with winter melon for a softer, sweeter jam; this home version uses fresh pineapple only, cooked down until thick and tangy. Chef's tip: chill the dough and the jam balls before wrapping; cold, firm pieces are far easier to seal without the jam breaking through.

90 min

Taiwanese Baking

by KrazyBadal 0 views

DehroriFried rice and curd dumplings

Dehrori is the sweet Chhattisgarhi families make for Diwali, Holi and weddings, and it tastes like no other syrup sweet: soaked rice is ground coarse, left to sour gently with curd, then fried in ghee and dropped into cardamom syrup. The fermentation gives it a faint tang and a light, spongy crumb under a crisp shell, a little like a rustic cousin of rasbhari or gulab jamun. Grandmothers judge the batch by how well the dumplings hold their shape in the syrup. Chef's tip: grind the rice to the texture of fine semolina, not a smooth paste; that grain is what keeps dehrori light.

70 min

Indian Indian Sweets

by KrazyBadal 0 views

Showing 45 of 7,762 recipes

Show more recipes

Page 592 of 863