Skip to content
LoginRegister
WhatToEat.Today
Osmania biscuits
Featured recipe

Osmania biscuits

Sweet and salty butter biscuits

Osmania biscuits are named after the last Nizam of Hyderabad, and they have been baked in the city's Irani bakeries for generations: round, crumbly, melt-in-the-mouth butter biscuits that are gently sweet with a distinct salty edge and a hint of cardamom. In old-city cafés, men linger over a plate of them and a cup of Irani chai in the early morning or after the evening prayers, dunking each one until it is just about to collapse. Chef's tip: chill the dough before cutting and baking; it keeps the biscuits round and thick instead of spreading thin.

Read more 0 views

What to eat today?

Around the world

Today's trip: Persian

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

Persian

Sharbat-e rivas (rhubarb sherbet)

40 minMore from Persian (131) →

This week's collection

Kid-friendly dinners537 recipes · a new collection every Monday

New this week

See all new →

Latest recipes

Ais kacangShaved ice with red beans

Ais kacang ('bean ice'), also called ABC for air batu campur ('mixed ice'), is the towering, rainbow-coloured treat Malaysian kids beg for at food courts and hawker centres on hot afternoons. Underneath a snowy dome of shaved ice hide red beans, sweetcorn, cubes of black grass jelly and chopped peanuts; on top go streaks of pink rose syrup, dark palm-sugar syrup and a drizzle of condensed milk. Everyone digs in from the top and mixes it into a sweet, icy slush. Chef's tip: chill the bowls in the freezer for 15 minutes first, so the ice holds its peak long enough to get it to the table.

20 minMalaysianDessertsGluten free
by KrazyBadal 0 views

AjapsandaliAubergine and pepper stew

Ajapsandali is what Georgian kitchens make in late summer, when the markets of Tbilisi and the gardens of Kakheti are heaped with aubergines, peppers and tomatoes. The vegetables are fried briefly, layered in a pot and left to stew gently until soft and sweet, then finished with a whole handful of coriander, basil and garlic. It is eaten warm with bread as a main dish during Lent, or cold the next day as a side at a feast. The common mistake is stirring it too often, which breaks everything into mush; shake the pan instead and let the layers keep their shape. Chef's tip: fry the aubergine on its own first until golden; this one step gives the whole stew its deep, rounded flavour.

65 minGeorgianVegetarianVeganGluten free
by KrazyBadal 0 views

Ají de gallinaChicken in creamy chilli sauce

Lima's old criollo kitchens turned leftover hens into this golden, velvety stew, and it still turns up at family lunches, office canteens and menú del día stalls all over the capital. Poached chicken is pulled into threads and folded into a sauce thickened with milk-soaked bread, ground walnuts and parmesan, coloured by ají amarillo, Peru's fruity yellow chilli. It is served over white rice with boiled potatoes, a halved egg and a black olive. Chef's tip: keep the poaching broth; loosening the sauce with it instead of more milk gives a deeper, more chickeny flavour.

70 minPeruvianChickenSpicy
by KrazyBadal 0 views

Ajiaco santafereñoChicken and potato soup

On cold, drizzly afternoons in Bogotá, high up in the Andes, families sit down to ajiaco: a thick chicken soup made with three kinds of potato. Small yellow papas criollas melt away and thicken the broth, while waxy and floury potatoes keep some bite. Guascas, a dried herb with a grassy, artichoke-like taste, gives the soup its unmistakable flavour, and each bowl comes with corn on the cob, a spoon of cream, capers and slices of avocado to add at the table. A frequent mistake is adding all the potatoes at once; the papas criollas go in first so they can dissolve, the firmer ones later. Chef's tip: if you can't find guascas in a Latin shop, use a mix of dried oregano and a little dried thyme; the soup will still be good, just less Bogotá.

100 minColombianSoupsGluten free
by KrazyBadal 0 views

AjvarRoasted pepper and aubergine relish

Every September the smell of charring peppers drifts over courtyards from Leskovac in southern Serbia to Strumica in North Macedonia, as families roast crates of long red babura peppers on wood stoves and spend a whole Sunday stirring the pulp into ajvar for the winter shelves. A little roasted aubergine softens the flavour, and long cooking with sunflower oil turns it into a glossy, sweet-smoky spread that is eaten on bread with white cheese, beside beans or potatoes, and with almost every winter meal. This is a home-sized batch for two medium jars rather than a cellar full. Chef's tip: do not rinse the roasted peppers under the tap to get the skins off; it washes away the smoky juices that make ajvar taste of autumn, so peel them with oiled fingers and a paper towel instead.

145 minBalkanChutneys & DipsVeganGluten free
by KrazyBadal 0 views

Akki rottiRice flour flatbread

Akki rotti is the breakfast of Bengaluru and the old Mysore country: rice flour mixed with grated vegetables, dill, coconut and green chilli, patted out thin by hand straight onto a cold pan, then cooked until speckled and crisp at the edges. Every home has its own mix; dill (sabbasige soppu) is the classic flavour, but cucumber, carrot or fenugreek all turn up. It is eaten hot off the pan with coconut chutney or a dab of ghee and spicy chutney powder, and it is naturally gluten-free. Chef's tip: work with two pans in turn, patting the next rotti onto a cooled pan while the first one cooks; patting onto a hot pan burns your fingers and gives an uneven rotti.

40 minIndianBreads & ParathasVeganGluten free
by KrazyBadal 0 views

Akoho sy voanioChicken in coconut milk

Akoho sy voanio, chicken with coconut, is a dish of Madagascar's east coast around Toamasina, where coconuts are everywhere, and it has become a favourite all over the island. Chicken is browned with onion, garlic, ginger and tomato, then simmered gently in coconut milk with a pinch of curry until the sauce is creamy and mild. It is eaten with plenty of white rice and a little achard (vegetable pickle). The mistake is boiling the coconut milk hard so it splits; keep it at a gentle bubble. Chef's tip: brown the chicken well first; the coconut sauce needs that savoury depth.

65 minMalagasyChickenGluten free
by KrazyBadal 0 views

AkokCaramelised egg and coconut cakes

Akok is a Kelantanese kuih traditionally baked in small brass moulds over coals, with more coals laid on the lid, and it is a classic for breaking the fast in Kota Bharu during Ramadan. The batter is mostly eggs, coconut milk and dark gula melaka, so the little cakes come out custardy in the middle with a dark, caramelised, almost sticky crust. A mini-muffin tin in a hot oven gives a very close result. Chef's tip: heat the greased tin in the oven before filling it, which is how the base caramelises.

40 minMalaysianDesserts
by KrazyBadal 0 views

AktoriBuckwheat pancakes with greens

High in the Spiti and Lahaul valleys of Himachal Pradesh, where wheat struggles, buckwheat (kathu) grows in short summer fields and its leaves are eaten as a vegetable too. Aktori are thin buckwheat pancakes cooked with a layer of those greens inside, dotted with ghee and eaten warm with yogurt or salty butter tea. Families make them on festival mornings and through the long winter. Outside the valleys, spinach or young chard stands in well for buckwheat leaves. Chef's tip: keep the batter as thin as pouring cream; buckwheat has no gluten, so a thick batter cooks up gummy instead of tender.

30 minIndianBreakfast & BrunchGluten free
by KrazyBadal 0 views

Ala thel dalaDevilled potatoes

Ala thel dala means 'potato tempered in oil', and it's the quick, fiery potato fry that Sri Lankan mothers make when there's no time for a full curry, served with rice, packed into a lunch box with parippu, or eaten with bread at breakfast. Boiled potato cubes are tossed in hot oil with mustard seeds, plenty of red onion, curry leaves, turmeric and roughly crushed dried chilli until the edges turn golden and the onion goes soft and sweet. Unlike an Indian aloo sabzi there are no ground cumin or coriander, just chilli heat, onion and curry leaf. The usual mistake is boiling the potatoes until they're soft right through; they then break up in the pan. Chef's tip: stop boiling when a knife still meets a little resistance in the middle; the potatoes finish cooking in the pan and keep their shape.

25 minSri LankanSidesVeganGluten freeSpicy
by KrazyBadal 0 views

Albóndigas en salsaMeatballs in tomato almond sauce

Albóndigas turn up all over Spain: in a cazuelita on a tapas bar counter, as the second course of a weekday menú del día, and in home kitchens on a Sunday when there is time to roll them. These are made with pork and beef, softened with milk-soaked bread, browned and then simmered in a tomato sauce thickened the old Spanish way with ground fried almonds, which gives it body and a gentle nutty sweetness. Serve them with chips, rice or plenty of bread. They taste even better the next day. Chef's tip: wet your hands with cold water before rolling each meatball; the mixture won't stick and the balls come out smooth and round.

60 minSpanishMeat
by KrazyBadal 0 views

Alfajores de maicenaCornflour dulce de leche sandwich cookies

Alfajores de maicena are the homemade alfajor of Argentina and Uruguay, baked for birthdays, school fairs and merienda (afternoon tea) with mate. Two pale, melt-in-the-mouth biscuits made mostly with cornflour are sandwiched with a thick layer of dulce de leche and rolled in desiccated coconut around the edge. They should crumble at the first bite. Chef's tip: take them out of the oven while still pale; if they colour they lose their tender, sandy texture.

42 minArgentinianBaking
by KrazyBadal 0 views

AllocoFried plantain with chilli sauce

Alloco is the evening street food of Abidjan, fried in palm or vegetable oil in big pans by vendors around the Allocodrome in Cocody and in every neighbourhood. Very ripe plantain is cut into thick slices or cubes, fried until caramelised at the edges, and eaten with a fiery raw sauce of onion, tomato and chilli. Unlike Ghanaian kelewele it is not marinated in spices: the sweetness of the fruit against the sharp sauce is the whole point. Chef's tip: wait until the plantain skins are mostly black; yellow plantain fries up dry and starchy.

25 minIvorianSnacks & StartersVeganGluten freeSpicy
by KrazyBadal 0 views

Almond ghribaChewy almond cookies

Ghriba are the crinkle-topped cookies that fill Moroccan biscuit trays for Eid, weddings and guests dropping by for tea; the almond version, ghriba bel louz, is especially loved in Fez and Tétouan. The dough is just ground almonds, sugar, egg and lemon zest, rolled in icing sugar so the top cracks into white rivers as it bakes. They are naturally gluten free, crisp at the edge and soft and chewy inside. Chef's tip: take them out when the cracks have formed but the centres still feel soft; they firm up as they cool, and overbaked ghriba turn hard.

35 minMoroccanBakingGluten free
by KrazyBadal 0 views

Aloo ke gutkePotato cubes with mountain spices

Ask anyone from Kumaon what they miss most from home and aloo ke gutke comes up quickly. Hill potatoes are boiled, cut into rough chunks and tossed in smoking mustard oil with jakhiya, a tiny wild seed that pops and crunches like mustard but tastes more like toasted cumin. It's served at tea time with a mug of chai, on festival plates next to puri, and in local dhabas with cucumber raita. Outside Uttarakhand jakhiya is hard to find, so use cumin seeds with a few black mustard seeds instead; the dish will still taste right. Chef's tip: boil the potatoes a few hours ahead, or the night before, so they firm up and fry into crisp-edged cubes instead of crumbling.

40 minIndianSidesVeganGluten free
by KrazyBadal 0 views

Aloo keemaMinced meat with potatoes

Aloo keema is the dinner that turns up in Pakistani homes from Karachi to Peshawar several times a month: quick, cheap, and loved by children and grandparents alike. Mince is browned with onion, tomato and whole spices, then simmered with potato cubes and peas until the potatoes soak up the masala. It is usually eaten with hot chapati or paratha, and leftovers become a filling for sandwiches and samosas the next day. Chef's tip: keep frying the mince until all the water it releases has gone and it starts to sizzle; that's where the browned, meaty flavour comes from.

55 minPakistaniMeatGluten free
by KrazyBadal 0 views

Aloo acharPotato and sesame salad

Aloo ko achar is the potato salad of Nepal, but tangy, nutty and hot rather than creamy. Boiled potatoes are tossed with ground toasted sesame, lemon juice, green chilli and timur, then finished with mustard oil in which fenugreek seeds have been fried dark. You find it everywhere: in tiffin boxes on the way to school, at picnics and on the long leaf plates of Newar feasts, alongside beaten rice and spicy beans, and it is a fixture at Dashain and Tihar gatherings when food has to sit out for hours. It keeps well, and the flavour improves after a rest. Dressing the potatoes while still hot is the usual mistake: they soak it up and turn mushy, so let them cool first. Chef's tip: toast the sesame until it just starts to pop and smells like popcorn, then grind it to a coarse sandy powder; it thickens the dressing and gives the salad its nuttiness.

30 minNepaliSaladsVeganGluten free
by KrazyBadal 0 views

Aloo postoPotatoes in poppy seed paste

Aloo posto is one of West Bengal's best-loved everyday dishes: cubes of potato cooked gently in a thick paste of ground white poppy seeds, green chilli and mustard oil. The poppy seeds give a nutty, creamy coating without any dairy, and the nigella seeds and raw mustard oil add a sharp, fragrant edge. It's simple, mild and comforting, eaten with plain rice and dal in Kolkata homes. Chef's tip: grind the soaked poppy seeds with the green chillies and a splash of water until truly smooth; a gritty paste never turns creamy.

30 minIndianSidesVeganGluten free
by KrazyBadal 0 views

Aloo potala rasaPointed gourd and potato curry

Aloo potala rasa is Odisha's favourite party curry: you will find it on the menu of every Odia wedding and thread ceremony, ladled over rice or eaten with puri. Pointed gourds (potala, parwal) are scraped, fried until blistered, and simmered with potatoes in a thick onion, tomato and ginger-garlic gravy perfumed with whole garam masala. Unlike the light everyday dishes of the state, this one is rich and slow-cooked. Chef's tip: scrape the potala lightly rather than peeling; the green streaks look pretty and hold the shape.

55 minIndianCurriesVeganGluten free
by KrazyBadal 0 views

Aloo tamaPotato and bamboo shoot curry

Aloo tama is the curry that tells you you are in Nepal: potatoes (aloo) and black-eyed beans (bodi) simmered with tama, slivers of bamboo shoot that have been fermented until they are pleasantly sour and funky. It is a Newar dish at heart, cooked all over the Kathmandu Valley for weddings, feasts and cold winter evenings, and every Nepali restaurant abroad keeps a pot of it. The sourness comes from the bamboo, sharpened with tomato, and the warmth from fenugreek seeds burnt nearly black in mustard oil and a dusting of timur, the Nepali Sichuan pepper that numbs the lips. Eat it with rice or beaten rice (chiura). Don't skip rinsing the bamboo: straight from the jar it can be so sharp that it takes over the whole pot. Chef's tip: let the fenugreek seeds turn a deep reddish brown before anything else goes in; that bitter-sweet, almost maple smell is the backbone of the curry.

50 minNepaliCurriesVeganGluten free
by KrazyBadal 0 views

Aloo tikki chaatPotato patties with chutneys

In Delhi, aloo tikki is fried on a giant iron tawa at the edge of a busy market, flattened with a spatula until the outside is shatteringly crisp, then smothered in spiced chickpeas, cool yogurt and green and tamarind chutneys. Places like Chandni Chowk and Lajpat Nagar have queues for it on winter evenings. Delhi tikkis are often stuffed with a little spiced chana dal, which adds bite inside the soft potato. Unlike Mumbai's ragda pattice, it's served with chole and a lot of yogurt. Chef's tip: let the tikkis sit undisturbed on the hot pan for the first 5 minutes; a crust forms that stops them breaking when you turn them.

65 minIndianSnacks & StartersSpicy
by KrazyBadal 0 views

AmbaTangy mango pickle sauce

Amba is the golden, sour mango sauce that Iraqi Jews brought from Baghdad (where it had come from Indian traders), and in Israel it is the signature of sabich and a favourite in falafel pitas. Traditionally green mangoes are salted and left in the sun for days to ferment; this quicker stovetop version cooks unripe mango with turmeric, fenugreek, mustard seed and vinegar, then blends it into a smooth, pourable sauce with the same tangy, curry-like flavour. Chef's tip: use mangoes that are hard and green right through; ripe ones make a sweet jam, not amba.

30 minIsraeliChutneys & DipsVeganGluten free
by KrazyBadal 0 views

Andong jjimdakSoy-braised chicken and potatoes

Andong jjimdak took shape in the 1980s in the old market of Andong, a city in North Gyeongsang province, where an alley of small restaurants still serves it on big platters for sharing. Chicken on the bone is braised in a dark, sweet soy sauce with potatoes, carrots and a few dried chillies, then slippery glass noodles are stirred in at the end to soak up the sauce. It is salty, sweet and only gently hot. Serve with rice and kimchi. Chef's tip: soak the glass noodles in warm water for 30 minutes before you start, so they only need 5 minutes in the pot.

60 minKoreanChicken
by KrazyBadal 0 views

Amritsari aloo wadiyanPotato and lentil dumpling curry

Every winter, rooftops in Amritsar's old city are covered with trays of wadiyan: little cones of spiced urad-dal paste studded with black pepper and dried in the sun until rock hard. Punjabi homes break them into chunks, fry them until they smell nutty, and simmer them with potatoes in a mustard-oil gravy. The wadiyan soften into chewy, spicy, almost meaty pieces, and the potatoes soak up their pepper. It is everyday comfort food, eaten with hot phulkas or rice and a raw onion on the side. Chef's tip: wadiyan are already salted and spiced, so add salt only at the end, after tasting.

55 minIndianCurriesVegan
by KrazyBadal 0 views

Amritsari fishCrisp fried fish

On winter evenings in Amritsar, roadside stalls near the old city fry river fish in huge karahis and sell it by weight, hot and crisp, sprinkled with chaat masala and lemon. The batter is made from gram flour rather than wheat and is fragrant with ajwain (carom seeds), which Punjabis say makes fried food easier to digest. It is a snack or starter, eaten with mint chutney and sliced onions; at home it is the treat that comes out when guests arrive. Use any firm white fish: singhara is traditional, but cod, haddock, basa or tilapia all work. Chef's tip: a little rice flour in the batter is what keeps it crisp for longer after frying.

45 minIndianFishGluten freeSpicy
by KrazyBadal 0 views

Amritsari kulchaStuffed flatbreads

Amritsari kulcha is the pride of Amritsar's dhabas in Punjab: a layered, leavened flatbread stuffed with potato, onion and sour pomegranate seed, slapped onto the wall of a tandoor and smothered in butter the moment it comes out. The outside shatters into crisp, flaky layers while the inside stays soft and steamy. In Amritsar it comes with a bowl of chole, a tangy onion-tamarind chutney and a glass of lassi. At home a very hot oven and a heavy tray stand in for the tandoor. Chef's tip: keep the filling dry and cool, with the onion squeezed of its juice, or the kulcha will tear and steam instead of turning crisp.

90 minIndianBreads & Parathas
by KrazyBadal 0 views

AnarsaRice and jaggery sesame cakes

Anarsa is a sweet of patience. In Bihar and eastern Uttar Pradesh, women start soaking rice three days before Teej or Diwali, changing the water every day, then pound it into a damp flour, bind it with jaggery and leave the dough to mellow overnight. Fried with the sesame side up, each disc puffs into a lacy, honeycombed top with a crisp edge and a chewy middle. They are stacked in brass plates for guests and offered at home shrines. Chef's tip: fry one test anarsa before the batch; if it spreads and dissolves, knead in a spoonful of rice flour, and if it cracks, add a few drops of milk or water.

70 minIndianIndian SweetsGluten free
by KrazyBadal 0 views

Anticuchos de corazónBeef heart skewers

As night falls in Lima, anticucheras set up charcoal grills on street corners and fan the smoke towards passers-by; the October processions of the Señor de los Milagros are lined with them. The skewers are traditionally beef heart, a lean, firm and surprisingly mild meat, soaked in a dark-red marinade of ají panca, vinegar, cumin and garlic. They come with a boiled potato, a piece of choclo (large-kernel corn) and a spicy green ají sauce. If you can't get heart, sirloin steak works well. Chef's tip: baste the skewers with the leftover marinade and oil using a few coriander stalks tied together as a brush, the way the street cooks do.

50 minPeruvianMeatGluten freeSpicy
by KrazyBadal 0 views

Bacalhau com natasSalt cod baked with cream

Bacalhau com natas is the comfort bake that turns up at Portuguese Christmas gatherings, Sunday lunches and every café menu from Porto to Faro. Flaked salt cod, soft onion and cubes of fried potato are folded into a light béchamel enriched with cream, then baked until bubbling and golden on top. It is rich, gently salty and easy to make ahead for a crowd. Serve with a crisp green salad and some bread. Chef's tip: fry the potato cubes only until pale gold; they finish cooking in the oven, and crisp ones turn soggy anyway.

90 minPortugueseFish
by KrazyBadal 0 views

Anzac biscuitsOat and coconut biscuits

Anzac biscuits are baked in kitchens all over Australia and New Zealand in the days before 25 April, Anzac Day, when both countries remember the soldiers of the Australian and New Zealand Army Corps who landed at Gallipoli in 1915. Recipes appeared in fundraising cookbooks soon after the war, and they keep well because they contain no eggs: just oats, flour, coconut, sugar, butter and golden syrup, raised with bicarbonate of soda. Bake them short for chewy, longer for crunchy; every family has its side. Chef's tip: add the bicarbonate to the hot butter and syrup and wait for it to foam up before mixing; that froth is what makes them light and lacy.

25 minAustralianBaking
by KrazyBadal 0 views

Api con pastelPurple corn drink with cheese pastry

On cold mornings in La Paz, El Alto and Sucre, market stalls ladle out steaming api: a thick, spiced drink of purple corn flour with cinnamon, cloves and orange peel. It's served with a pastel, a big, thin fried empanada filled with fresh cheese and dusted with icing sugar, crackling and blistered outside. Some stalls swirl the purple api with white (corn and milk) api in the same glass. Chef's tip: whisk the corn flour into cold water before it meets anything hot, or it lumps immediately.

75 minAndeanBreakfast & Brunch
by KrazyBadal 0 views

Appam with vegetable stewRice hoppers with vegetable stew

Appam with stew is a Kerala breakfast loved across communities, and the classic Easter and Christmas morning meal for Syrian Christian families. Appams are bowl-shaped pancakes of fermented rice and coconut batter: crisp, lacy edges around a thick, spongy, slightly sweet centre. The stew (ishtu) is pale and gentle: potatoes and vegetables simmered in thin coconut milk with whole spices, ginger and green chilli, finished with thick coconut milk and curry leaves. Chef's tip: swirl the appam pan once, firmly, the moment the batter goes in, then cover; the swirl makes the lace and the lid steams the soft centre.

60 minIndianBreakfast & BrunchVeganGluten free
by KrazyBadal 0 views

AppeltaartDutch apple pie

Dutch appeltaart is a tall, generous pie baked in a springform tin, piled so high with apple chunks that a slice stands almost as tall as it is wide. A buttery, cake-like crust holds apples with cinnamon, lemon and raisins, and the top is woven into a lattice. It is what Dutch cafés serve with coffee, and what people bake for a birthday, always with a spoon of slagroom (lightly whipped cream). Amsterdam's Winkel 43 made it famous with tourists. Chef's tip: use firm, tart apples such as Goudreinet, Elstar or Bramley mixed with Jonagold; soft dessert apples collapse into purée and leave a gap under the lattice.

115 minDutchBaking
by KrazyBadal 0 views

Arabic coffeeCardamom coffee

Pale, fragrant and nothing like espresso, qahwa is the coffee of Gulf hospitality: poured from a brass dallah into tiny handleless cups in majlis sitting rooms from Kuwait to Oman, always beside a bowl of dates. The beans are only lightly roasted, so the drink is golden-brown and herbal, dominated by cardamom with a little saffron and clove. Guests take a few sips at a time, and a small shake of the empty cup tells the host you've had enough. Chef's tip: grind the cardamom just before brewing; pre-ground cardamom has lost most of the perfume that makes qahwa.

15 minGulf ArabianDrinksVeganGluten free
by KrazyBadal 0 views

Arancini with mushrooms and peasMushroom and pea rice balls

Arancini are the pride of Sicilian rosticcerie, eaten mid-morning or as a snack on the ferry across the Strait of Messina; in Palermo they are round and called arancine, in Catania they are cone-shaped. The rice is cooked with saffron, cooled, then wrapped around a filling and fried until the crust is crackling gold. The best-known filling is meat ragù; this vegetarian version uses a thick tomato ragù of mushrooms and peas with a cube of caciocavallo or mozzarella, which is also found in Sicilian bars. Chef's tip: let the filling cool completely and keep it thick; a wet filling seeps through the rice and makes the balls split.

120 minItalianSnacks & Starters
by KrazyBadal 0 views

Arepa con quesoCorn cakes with cheese

In the Andean cities of Bogotá, Medellín and the coffee region, breakfast very often means an arepa: a thick, griddled round of white corn dough, split or topped with butter and melting fresh cheese. This Colombian arepa con queso has cheese kneaded into the dough as well as on top, so it comes out soft and steamy inside with a crisp, freckled crust. Serve it with hot chocolate, aguapanela or eggs scrambled with tomato and spring onion (huevos pericos). Chef's tip: the dough should feel like soft play dough; if the edges crack when you flatten a ball, it needs a splash more warm water.

30 minColombianBreakfast & BrunchGluten free
by KrazyBadal 0 views

Arepa de huevoFried corn cake with egg

Arepa de huevo is the famous fried snack of Colombia's Caribbean coast, sold from the hot oil drums of street cooks in Cartagena, Barranquilla and especially the beach town of Luruaco. A thin yellow-corn arepa is fried until it puffs like a pillow, then slit open, a raw egg is slipped inside, and it goes back into the oil to seal and cook the egg. It is crisp, a little chewy and rich. Street versions often add minced beef; this one keeps it simply egg and salt. Chef's tip: fry the arepas the first time just until they puff, not until golden, or they will burn during the second fry.

40 minColombianSnacks & StartersGluten free
by KrazyBadal 0 views

Arepa dominóArepas with black beans and cheese

In Caracas the arepa is not a topped flatbread but a pocket: a thinner, crisp-skinned white-corn round that is split open while hot and stuffed, sold from areperas that stay open late into the night. The dominó is the classic vegetarian filling, named for its black and white look: warm black beans (caraotas) and crumbly salty white cheese. It is a filling meal for breakfast or dinner. Chef's tip: once the arepas have a crust, finish them in a hot oven or let them stand on the griddle until they sound hollow when tapped; that dry, steamy middle is what makes them easy to split and stuff.

30 minVenezuelanFast FoodGluten free
by KrazyBadal 0 views

Arepa reina pepiadaChicken and avocado arepas

Caracas named this filling after a beauty queen: in 1955 a family running an arepera in the city made it for Susana Duijm, Venezuela's first Miss World, and called it 'the curvy queen'. Shredded chicken is mashed with ripe avocado, a little mayonnaise, lime and coriander, then stuffed into a hot, crisp-skinned arepa split down the side. Venezuelans eat it for breakfast, at lunch from areperas and late at night after a party. The usual mistake is cooking arepas over too high a heat: the outside blackens while the middle stays raw and doughy. Chef's tip: an arepa is done when it sounds hollow when you tap it; if it doesn't, give it a few more minutes in the oven.

60 minVenezuelanFast FoodGluten free
by KrazyBadal 0 views

AriseluRice flour and jaggery sweets

No Sankranti in coastal Andhra Pradesh is complete without ariselu. In the days before the January harvest festival, women gather to pound soaked rice into damp flour, cook it into a thick jaggery syrup, and press the dough into rounds on sesame seeds before frying. Each ariselu is chewy, dense and caramel-sweet, with a crisp sesame coat; after frying they are squeezed between two wooden spatulas to push out the excess oil. They keep for two weeks and are shared with every neighbour. Chef's tip: use home-made flour from soaked rice that is still slightly damp; dry shop flour gives hard, cracking ariselu.

80 minIndianIndian SweetsGluten free
by KrazyBadal 0 views

Armenian harissaChicken and wheat porridge

Armenian harissa has nothing to do with the North African chilli paste. It is a thick, smooth porridge of whole wheat and chicken, cooked for hours until both break down, then beaten hard with a wooden spoon. It is tied to Musa Dagh and the village of Anjar, where it is cooked in huge cauldrons for the September feast, and many families also make it for Easter and cold winter Sundays. The taste is gentle and comforting, lifted by browned butter and cumin poured on top. Cooks often stop stirring once the wheat has softened, but the long beating at the end is what gives harissa its creamy, stretchy texture. Chef's tip: soak the wheat the night before; it halves the cooking time.

230 minArmenianSoups
by KrazyBadal 0 views

LavashThin flatbread

In Armenian villages lavash is still slapped onto the hot clay wall of a tonir by women working in pairs, one rolling and one stretching, and the craft is on UNESCO's list of intangible heritage. The sheets come out blistered and soft, then dry to a cracker that keeps for months; a sprinkle of water brings them back to life. Lavash wraps grilled vegetables and herbs, carries cheese to the mouth, lines the pot for a crusty plov and is laid on the table at every meal and wedding. This version is unleavened and cooked in a heavy frying pan, the easiest way to get close to the tonir at home. Chef's tip: roll on a lightly oiled worktop rather than a floured one; the dough clings a little, so it stretches thinner without tearing.

45 minArmenianBreads & ParathasVegan
by KrazyBadal 0 views

Arroz al hornoBaked rice with chickpeas and pork

Arroz al horno (arròs al forn in Valencian) is the oven rice of Valencia and Xàtiva, traditionally made the day after a big pot of cocido, using its leftover chickpeas and broth. Families once carried the clay dish to the village baker's oven; today it is baked at home in a wide, shallow earthenware cazuela. Pork ribs, morcilla (Spanish onion blood sausage), slices of potato, chickpeas and a whole head of garlic sit on top of the rice, which bakes into a dry, tender layer full of flavour. Use any ovenproof dish about 30 cm across and 5 cm deep if you don't have a cazuela. Chef's tip: have the stock at a rolling boil when you pour it in, then get the dish into the hot oven within seconds; a lukewarm start leaves the rice chalky in the middle.

75 minSpanishRice & Grains
by KrazyBadal 0 views

Arroz carreteiroRice with dried beef

Arroz carreteiro is named after the carreteiros, the ox-cart drivers who crossed the pampas of Rio Grande do Sul with charque (dried salted beef) that kept for weeks, cooking it with rice in one iron pot at camp. In southern homes today it is often the Monday dish, made with whatever is left from Sunday's churrasco, though some cooks still use carne seca. It's quick, filling and savoury, with tomato, onion, garlic and plenty of fresh herbs. Chef's tip: dice the leftover beef small, about 1 cm, and brown it hard before the rice goes in; those crispy edges flavour the whole pot.

40 minBrazilianRice & GrainsGluten free
by KrazyBadal 0 views

Arroz chaufaPeruvian fried rice

Arroz chaufa is the fried rice of Lima's chifas, the Chinese-Peruvian restaurants found on almost every street corner in Peru. It is close to Cantonese fried rice but has its own accent: plenty of spring onion and ginger, a dark soy colour, a thin omelette cut into strips and a whisper of sesame oil, all tossed in a smoking wok. This egg and vegetable version is a quick dinner on its own, or the side for a saltado. Chef's tip: use rice cooked the day before and broken up with your fingers; fresh rice is too wet and goes mushy and sticky in the wok.

20 minPeruvianRice & Grains
by KrazyBadal 0 views

Arroz con cocoCaramelised coconut rice

Along Colombia's Caribbean coast, in Cartagena and Santa Marta, arroz con coco is the rice served with fried fish and patacones; it pairs just as well with beans, fried plantain and salad. The dark version, arroz con coco titoté, comes from cooking coconut milk down until the oil separates and the solids fry into brown, toasty flecks (titoté), then adding the rice with a little sugar and raisins. The result is nutty, sweet-savoury and light brown. Chef's tip: be patient with the titoté; it only tastes right once the bits are deep brown, but take it off the moment they turn the colour of coffee or it will be bitter.

45 minColombianRice & GrainsVeganGluten free
by KrazyBadal 0 views

Nicaraguan arroz con cocoCoconut rice pudding

On Nicaragua's Caribbean coast, around Bluefields and the Corn Islands, coconut is in almost everything, and arroz con coco is a sweet spoon dessert rather than a side dish. Rice is simmered in fresh coconut milk with cinnamon, a clove or two and raisins until creamy and thick, then served warm or chilled, often after lunch or at Christmas. It's lighter and more fragrant than a milk rice pudding and naturally dairy free. Chef's tip: stir the coconut milk in two stages; adding it all at once at the start makes the fat split and the rice greasy.

45 minCentral AmericanDessertsVeganGluten free
by KrazyBadal 0 views

Arroz con gandulesRice with pigeon peas

No Nochebuena table from San Juan to Mayagüez is complete without a big caldero of arroz con gandules, and in December every grandmother's pot is judged on it. Medium-grain rice is cooked with pigeon peas (gandules), fresh sofrito, achiote oil, tomato sauce and a scoop of alcaparrado (olives and capers), until each grain is tender and golden-orange. Island cooks usually add pork; this version gets its depth from a generous spoon of sofrito and good stock, and loses nothing. The best part is the pegao, the crisp golden crust left on the bottom of the pot. Chef's tip: once the lid goes on, leave the rice alone; stirring breaks the grains and releases starch, and you will lose both the fluffy texture and the pegao.

60 minPuerto RicanRice & GrainsVeganGluten free
by KrazyBadal 0 views

Arroz con lecheRice pudding

Arroz con leche is Mexico's comfort pudding, sold in little cups at markets and made in every grandmother's kitchen: rice cooked first in water with a cinnamon stick (canela) and lime peel, then slowly in milk until it turns thick and creamy. Mexicans often add sweetened condensed milk for a richer, caramel-tinged finish, and raisins for those who like them. It is eaten warm in winter and cold from the fridge in summer, dusted with ground cinnamon. Chef's tip: use soft Ceylon cinnamon (canela) if you can find it; its gentle, floral flavour is what makes it taste Mexican rather than like a spiced pudding.

40 minMexicanDessertsGluten free
by KrazyBadal 0 views

Arroz con pollo cubanoChicken and yellow rice

Cuban arroz con pollo is the one-pot Sunday lunch of the island, and every abuela in Santiago or Havana has her own way with it. Chicken pieces are browned, then the rice cooks right in the pot with sofrito, a pinch of saffron (or bijol, the annatto colouring most Cuban kitchens use) and stock until each grain is golden and moist, almost creamy. Peas and roasted red peppers go on top at the end. It is eaten with fried ripe plantain and a green salad. Many versions add a splash of beer to the pot; this one uses chicken stock only, so it is alcohol-free. The usual mistake is stirring the rice once it is covered, which breaks the grains and makes it gluey. Chef's tip: let the pot rest off the heat with the lid on for 10 minutes before serving, so the rice finishes softening in its own steam.

75 minCubanChickenGluten free
by KrazyBadal 0 views

Arroz con pollo peruanoCoriander rice with chicken

Across Spanish-speaking America arroz con pollo means yellow rice, but in Lima it comes out deep green, thanks to a big bunch of coriander blended into the cooking liquid. Mothers make it for Sunday lunch and for birthday parties, and street stalls ladle it out with salsa criolla, the sharp onion-and-lime relish that cuts through the rice. Chicken pieces are browned first, then the rice cooks in the same pot so it takes on all their flavour. Chef's tip: blend the coriander with cold stock right before it goes in, so it stays bright green rather than turning khaki.

70 minPeruvianChickenGluten free
by KrazyBadal 0 views

Arroz doceRice pudding

Arroz doce is set out on every Portuguese table at Christmas, at weddings and at the summer romarias (village saints' festivals) of the Minho, poured into wide, shallow platters and dusted with cinnamon in lattices, initials or little hearts. Short-grain carolino rice is first boiled in water with lemon peel and cinnamon, then simmered slowly in milk and sugar, and finally thickened off the heat with egg yolks, which turns it pale gold and custardy; that last step is what sets it apart from Spanish or Mexican rice puddings. It is eaten cold or at room temperature, by the spoonful straight from the platter. Chef's tip: cook the rice in water first until it has swollen, and only then add the milk; starting in milk scorches easily and leaves the grains firm in the middle.

50 minPortugueseDessertsGluten free
by KrazyBadal 0 views

Arroz negroBlack rice with squid ink

Along the coast from Valencia up to the Costa Brava, arroz negro (arròs negre in Catalan and Valencian) is a seafront restaurant favourite, ordered for the table at lunchtime and brought out in its pan. Squid and its ink turn the rice glossy black and give it a deep taste of the sea, and every forkful gets a dab of garlicky all-i-oli. This version uses the traditional egg-free all-i-oli, just garlic, oil and salt pounded together; if you'd rather make the easier egg version, use a pasteurised egg, and note that raw egg is not suitable for pregnant women, young children, older people or anyone with a weakened immune system. Chef's tip: buy squid ink in sachets or small jars from a fishmonger or Spanish deli; the ink sac inside a whole squid is far too small to colour a whole pan.

60 minSpanishRice & Grains
by KrazyBadal 0 views

Arroz rojoMexican red rice

Arroz rojo (also called arroz a la mexicana) is the rice served beside almost everything in Mexico, from enchiladas to beans to a fried egg. Long-grain rice is fried in oil until golden, then simmered in a blended tomato, onion and garlic broth until every grain is separate, tender and tinted orange-red. Diced carrot and peas add colour and sweetness, and a whole chilli in the pot gives a gentle warmth without heat. Made with vegetable stock it is vegan and a favourite with children. Chef's tip: rinse the rice until the water runs clear and let it dry well before frying; wet rice won't toast and turns out sticky.

35 minMexicanRice & GrainsVeganGluten free
by KrazyBadal 0 views

Arroz verdeGreen rice

Arroz verde is red rice's fresher sister, popular across central Mexico as a side for mole, enchiladas and beans. The rice is toasted in oil and then simmered in a vivid green purée of poblano pepper, coriander, parsley and a handful of spinach, so it comes out fluffy, herby and gently peppery, the colour of spring grass. It is vegan with vegetable stock and pairs especially well with mole rojo or roasted vegetables. Chef's tip: blend the greens with cold stock and add it straight to the rice; heated slowly or left standing the purée loses its colour, so make it right before you need it.

35 minMexicanRice & GrainsVeganGluten free
by KrazyBadal 0 views

ÄrtsoppaYellow pea soup

For centuries Swedes have eaten ärtsoppa on Thursday: school canteens, army messes and home kitchens all serve thick yellow pea soup, followed by thin pancakes with jam (ärtsoppa och pannkakor). The tradition is said to date from Catholic times, a filling meal before Friday's fast. The soup is usually cooked with salt pork, but the soul of it is the dried yellow peas, onion and a generous hand of thyme and marjoram, so this version is fully plant-based and seasons the broth with a little smoked paprika instead. Each bowl gets a spoonful of sharp Swedish mustard stirred in at the table. Chef's tip: soak whole yellow peas overnight and skim the foam as they come to the boil; the skins that float up can then be lifted off, giving a smoother soup.

105 minScandinavianSoupsVeganGluten free
by KrazyBadal 0 views

Asado argentinoGrilled beef short ribs

For Argentines the Sunday asado is less a recipe than a ritual: someone (the asador) lights the fire mid-morning in a backyard in Buenos Aires or a ranch in the Pampas, and lunch happens hours later. Beef is cooked low and slow over glowing embers, seasoned with nothing but coarse salt, and carved at the grill to be eaten with bread, salad and a bowl of chimichurri. This home version uses two favourite cuts: tira de asado (thin cross-cut short ribs) and vacío (flank). The classic mistake is grilling over flames; wait until the coals are covered in white ash, and spread them so the heat is gentle. Chef's tip: hold your hand 15 cm above the grill; if you can keep it there for 8–10 seconds, the heat is right for asado.

140 minArgentinianMeatGluten free
by KrazyBadal 0 views

Asado negroBeef braised in panela

Asado negro is the Sunday lunch of Caracas families: a whole piece of beef eye of round (muchacho redondo) is seared in sugar caramelised almost to black, then slowly braised until the sauce is dark, glossy and sweet-savoury. Despite how it looks, it doesn't taste burnt, just deep and rich. It is sliced and served with white rice, fried ripe plantain and sometimes a mash of potatoes. Many cooks add a glass of red wine to the braise; to keep it alcohol-free, use the same amount of beef stock and a tablespoon of balsamic vinegar instead. The mistake to avoid is stirring the panela while it caramelises: it crystallises and goes grainy. Chef's tip: get the caramel really dark, just before it smokes, because the colour and depth of the whole dish come from that minute.

200 minVenezuelanMeat
by KrazyBadal 0 views

Asado uruguayoGrilled beef short ribs and chorizo

Sunday in Uruguay means asado: in Montevideo backyards and the cattle towns of the interior, beef ribs (asado de tira), chorizo and morcilla cook slowly over the embers of a wood fire, with only coarse salt, while the family waits. The parrillero rakes coals under the grill and keeps the heat low and even. This recipe includes pork chorizo. The mistake is cooking over flames; the fire should burn down to embers you can hold your hand above for 6–8 seconds. Chef's tip: salt the meat only when it goes on the grill, with coarse salt, never fine.

140 minParaguayanMeatGluten free
by KrazyBadal 0 views

AseedaSorghum porridge

Aseeda (asida) is the stiff, slightly sour sorghum porridge eaten across Sudan, especially in Darfur, Kordofan and the countryside, where it is the daily staple. The batter is left to ferment before being cooked into a smooth, firm dough, shaped in a bowl into a dome, and turned out with mullah poured around it. During Ramadan it is a common iftar dish. Chef's tip: beat hard with a wooden spoon once the dough thickens; that beating is what makes aseeda smooth instead of lumpy.

35 minSudaneseRice & GrainsVeganGluten free
by KrazyBadal 0 views

Ash reshtehNoodle, bean and herb soup

Ash reshteh is the thick soup Iranians cook in big pots in the days before Nowruz and for Sizdah Bedar, the spring picnic day, when the noodles (reshteh) are said to help you grasp the threads of good luck for the coming year. Chickpeas, beans and lentils are simmered with a mountain of green herbs and spinach, thickened with flat noodles and finished at the table with tangy kashk, crisp onions and a sizzling swirl of mint oil. It is a meal in a bowl, hearty and herby. Kashk is usually made without rennet, but check the label; strained yogurt is a good substitute. Chef's tip: add the noodles only once the beans are soft, and stir often after that, because they thicken the pot and it can catch on the bottom.

120 minPersianSoups
by KrazyBadal 0 views

AshakLeek-filled dumplings

Ashak are the dumplings Kabul families fold together for Eid, Nowruz and weddings: thin wheat wrappers stuffed with gandana (Afghan garlic chives, here replaced with leeks and spring onions), boiled, then laid on a bed of garlicky strained yoghurt and topped with a tomato sauce and dried mint. Ashak usually come with a minced-meat sauce; this vegetarian version uses yellow split peas in a spiced tomato base, as many Afghan cooks do on meatless days. Making them is a sociable afternoon job, so rope in helpers. Chef's tip: squeeze the salted leeks hard in a cloth before filling; any water left in them soaks the wrappers and they split in the pot.

95 minAfghanSnacks & Starters
by KrazyBadal 0 views

Ashlyan-fuCold noodle soup with starch jelly

Ashlyan-fu is the street food of Karakol, the town on the eastern shore of Kyrgyzstan's Lake Issyk-Kul, brought by Dungan (Hui) families more than a century ago. Locals eat it for lunch on hot days at the 'ashlyan-fu row' near the bazaar: thick wheat noodles and cubes of wobbly starch jelly in a chilled, sour and fiery broth, with a strip of thin omelette, often alongside a fried potato pirozhok. It's eaten all over Kyrgyzstan and southern Kazakhstan now. This version uses a vegetable sauce rather than meat. Chef's tip: everything must be cold; chill the broth and the jelly properly, as lukewarm ashlyan-fu tastes flat.

70 minKazakhPasta & NoodlesSpicy
by KrazyBadal 0 views

Asmara pasta al sugoSpaghetti in berbere tomato sauce

Pasta is part of everyday life in Asmara, a legacy of the Italian years, and in Eritrean homes and cafés 'pasta al sugo' means spaghetti in a slow tomato sauce warmed with berbere, garlic and plenty of onion. It is eaten on weekdays and after church on Sundays, often with a banana or a green chilli on the side. The usual sauce has minced beef; this one uses finely chopped mushrooms and carrot for the same body. Chef's tip: cook the onions and berbere slowly before the tomato goes in; raw berbere tastes dusty.

60 minEritreanPasta & NoodlesVeganSpicy
by KrazyBadal 0 views

Asperges à la flamandeWhite asparagus with egg and butter

In May and June, white asparagus from Mechelen and the sandy fields around Limburg arrive in Belgian markets, and asperges à la flamande (asperges op Vlaamse wijze) is the way to eat them. The pale spears are peeled and cooked until tender, then covered with a warm sauce of melted butter, chopped hard-boiled egg, parsley and nutmeg that is half sauce and half garnish. It is served as a starter in Flemish restaurants all through the short asparagus season, sometimes with a slice of ham alongside; here it stays meat-free. Chef's tip: peel the spears from just below the tip all the way down with a swivel peeler; white asparagus has a thick, bitter skin, and missing even a strip leaves woody threads.

35 minBelgianSnacks & StartersGluten free
by KrazyBadal 0 views

Assida zgougouAleppo pine seed pudding

Assida zgougou is made in Tunisian homes once a year, for the Mouled (the Prophet's birthday): a dark, nutty pudding of Aleppo pine seeds (zgougou) cooked with flour and sugar, topped with a pale vanilla custard and decorated with almonds, pistachios, pine nuts and sugared almonds. Families make dozens of glasses to share with neighbours. Zgougou is sold in Tunisian and North African grocers; ground hazelnuts are a stand-in, though the taste is different. Chef's tip: strain the zgougou liquid through muslin twice; any grit ruins the smooth texture.

70 minTunisianDesserts
by KrazyBadal 0 views

Atol de eloteWarm fresh corn drink

When the new maize comes in, Central Americans drink their corn: atol de elote is fresh sweetcorn blended, strained and cooked with milk and cinnamon into a thick, pale-yellow drink, sipped from a cup or a gourd. In El Salvador it's sold at roadside stands with tamales de elote; in Guatemala it warms chilly highland evenings. Taste is like sweet corn custard you can drink. Chef's tip: strain the blended corn through a fine sieve and press hard; the skins make the drink gritty.

35 minCentral AmericanDrinksGluten free
by KrazyBadal 0 views

Attiéké with tomato and onionCassava couscous with tomato salad

Attiéké is the light, slightly sour cassava 'couscous' of the Ébrié and Adjoukrou peoples around Abidjan's lagoons, and it is eaten across Côte d'Ivoire every day of the week. In maquis (open-air restaurants) it comes heaped beside grilled fish with a raw salad of tomato, onion and chilli; at home many people eat it simply with that salad, fried plantain and a fried egg, which is how it is served here. Buy it frozen or dried in African shops. Chef's tip: steam attiéké rather than boiling it; water turns it to paste, while steam keeps the grains fluffy and separate.

30 minIvorianRice & GrainsGluten free
by KrazyBadal 0 views

AvakayaRaw mango pickle

Every April and May, when the hard, sour green mangoes arrive, Andhra homes turn into pickle factories. The mangoes are cut, stone and all, with a heavy cleaver, then mixed with freshly ground mustard, fiery red chilli powder, salt and a flood of sesame oil, and packed into ceramic jars to mature. Avakaya is fierce, pungent, salty and sour, and a tiny piece mashed into hot rice with ghee and dal is many Telugu people's idea of perfect lunch. A jar lasts the whole year. Chef's tip: every piece of mango, every knife and the jar must be bone dry; a single drop of water can turn a whole batch mouldy.

60 minIndianChutneys & DipsVeganGluten freeSpicy
by KrazyBadal 0 views

AvialMixed vegetables in coconut yogurt

Avial is a mainstay of the Kerala sadya, the vegetarian feast served on a banana leaf at Onam and weddings. Batons of vegetables (raw banana, drumstick, yam, carrot, beans, ash gourd) are cooked just tender, then coated in a coarse paste of fresh coconut, cumin and green chilli, soured with curd and finished with raw coconut oil and curry leaves. It's thick rather than saucy, mild, tangy and fragrant. Serve with rice and sambar, or with adai. Chef's tip: cut every vegetable into the same 5 cm batons and add them in order of hardness, so they're all tender together and nothing turns to mush.

40 minIndianCurriesGluten free
by KrazyBadal 0 views

Axone porkPork with fermented soybean

Axone, called akhuni in the Sumi Naga language, is soybean fermented in banana leaves until it is pungent and deeply savoury, and pork cooked with it is a signature of the Sumi people of Zunheboto in Nagaland. The smell is strong while it cooks, but the finished curry tastes rich, earthy and meaty, sharpened by tomato and chilli. Serve with rice and a green vegetable. Chef's tip: open a window and warn the household; axone is famously smelly in the pan and wonderful on the plate.

75 minIndianMeatGluten freeSpicy
by KrazyBadal 0 views

Ayam betutuSpiced slow-braised chicken

Drive through west Bali to the ferry port of Gilimanuk and the roadside warungs all sell the same thing: ayam betutu, chicken cooked so long in spice paste that it slumps off the bone into a fiery, turmeric-orange gravy. The paste is base genep, Bali's master seasoning of shallots, garlic, galangal, aromatic ginger, turmeric, chillies, candlenuts and shrimp paste, and it is rubbed inside and out before the bird braises gently in a covered pot. Expect deep heat, a little bitterness from the greens tucked inside and a rich, almost buttery sauce. Pile it on steamed rice with water spinach or a raw sambal matah to cut through. Chef's tip: braise it the day before; the paste mellows overnight and the chicken reheats beautifully.

180 minIndonesianChickenGluten freeSpicy
by KrazyBadal 0 views

Showing 72 of 7,762 recipes

Show more recipes

Page 624 of 863