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Trà sen (lotus tea)
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Trà sen (lotus tea)

Every June and July, before sunrise, boats slip between the pink lotus on Hanoi's West Lake to gather flowers for trà sen. The finest lotus tea is made by stripping the tiny white rice-like anthers from hundreds of blooms and layering them with green tea, a labour that makes it one of Vietnam's most expensive gifts, kept for Tết. Families do a simpler version at home: a spoon of Thái Nguyên green tea is tucked into the heart of a fresh flower in the evening, the petals closed and tied, and by morning the leaves have taken on a sweet, creamy, slightly vanilla-like perfume. It is brewed in a small clay pot and drunk in tiny cups in the early morning. The common mistake is brewing with boiling water, which flattens the lotus scent and makes the green tea bitter. Rinse the leaves quickly and brew at 80–85 °C. It is ready when the cup is pale gold and the steam smells of flowers before tea. No fresh lotus? Buy ready-made lotus-scented tea from Vietnamese shops and start at the brewing step. Chef's tip: pick a bud that is just about to open; a fully open bloom has already lost its scent.

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90 minThaiSoups
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40 minIndianSnacks & StartersGluten free
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60 minKazakhSoups
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135 minScandinavianBreads & ParathasVegan
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90 minIsraeliBaking
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50 minIndianCurriesVeganGluten free
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60 minMalaysianSnacks & Starters
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YomariSteamed rice flour dumplings

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60 minNepaliDessertsVeganGluten free
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45 minIndianFishGluten freeSpicy
by KrazyBadal 0 views

Kerak telorSticky rice and egg omelette

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45 minIndonesianSnacks & StartersGluten free
by KrazyBadal 0 views

Ker sangriDesert berries and beans

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40 minIndianSidesVegan
by KrazyBadal 0 views

KeleweleSpiced fried plantain

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25 minGhanaianSnacks & StartersVeganGluten freeSpicy
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Kek lapis SarawakLayer cake

In Kuching, kek lapis Sarawak is baked for Hari Raya, Christmas and Gawai, and every family gives boxes of it away. Unlike Indonesia's spiced lapis legit, Sarawak cakes are sweet, dense and buttery, often made with condensed milk, and famous for their bright geometric patterns. Many layers are grilled one by one, then the cake is cut into strips and glued back together with jam to make the design. This is the beginner's chequerboard in plain and pandan green. Chef's tip: spread each layer thin and even with the back of a spoon; uneven layers make the pattern crooked.

195 minMalaysianBaking
by KrazyBadal 0 views

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