What to eat today?

Spanish Breakfast & Brunch

by KrazyBadal 0 views

Tortilla españolaSpanish potato omelette

Tortilla de patatas is the dish every Spanish bar keeps on the counter, from Madrid to Seville: a thick cake of soft potato and sweet onion bound with just-set egg, served warm or at room temperature in wedges or small squares (pinchos) with bread. The potatoes are not fried crisp but gently poached in plenty of olive oil until tender, then soaked in the beaten egg so every slice holds together. Spaniards argue about onion (con cebolla or sin) and about how runny the centre should be; this version has onion and a juicy middle, the way most bars in Madrid serve it. Eat it for breakfast, as a tapa or for a light supper with a tomato salad. Chef's tip: once the hot potatoes go into the beaten eggs, leave them to sit for 10 minutes before cooking; the egg starts to set around the potato and the tortilla turns out creamy and holds its shape.

50 min

by KrazyBadal 0 views

Sopa de ajoGarlic and bread soup

Sopa de ajo, also called sopa castellana, is the warming winter soup of Castile and León, from Segovia to Burgos: stale bread fried in olive oil with lots of garlic and smoky pimentón, simmered in stock and finished with eggs poached right in the soup. It was shepherds' and farmers' food, made from what was always in the kitchen, and is still eaten after a cold night out or on Ash Wednesday. Castilian cooks often add cured ham; this vegetarian version gets its depth from smoked pimentón and a good vegetable stock. Serve it in earthenware bowls, piping hot. Chef's tip: use bread that is truly stale and dry, and toast it in the garlicky oil until golden before adding the stock; fresh bread turns to mush, while toasted stale bread swells but keeps a little texture.

30 min

Spanish Breakfast & Brunch

by KrazyBadal 0 views

Pan con tomateTomato rubbed toast

Pa amb tomàquet (pan con tomate in Spanish) is the everyday bread of Catalonia: toasted country bread rubbed with garlic and a cut ripe tomato, drizzled with good olive oil and sprinkled with salt. Catalans eat it at breakfast, as a side to grilled vegetables or with a slice of tortilla, and it is so basic to the table that it is rarely even listed on menus. With so few ingredients the quality of each one matters: the ripest tomatoes, a rustic open-crumbed loaf and fruity extra virgin olive oil. Chef's tip: in Catalonia they use small, juicy 'tomàquets de penjar', hanging tomatoes; at home choose the ripest, softest vine tomatoes you can find and rub them in hard until only the skin is left in your hand.

10 min

by KrazyBadal 0 views

Morning glory with garlicGarlic stir-fried water spinach

Rau muống, water spinach or morning glory, is the everyday green of Vietnam, and a plate of it stir-fried with garlic sits on family tables everywhere, from Hanoi rice-shops to Saigon street stalls. Done well, the hollow stems stay crunchy and bright green and the leaves silky, with a strong hit of garlic. Look for it in Asian grocers as water spinach or ong choy. This version is seasoned with soy sauce instead of fish sauce. Chef's tip: blanch the greens for 30 seconds and plunge them into iced water, as Hanoi cooks do, then stir-fry over the highest heat for barely a minute; they stay vivid green and never go soggy.

10 min

Vietnamese Sides

by KrazyBadal 0 views

Vegan nuoc chamSweet and sour dipping sauce

Nước chấm is the dipping sauce that goes with almost everything in Vietnam: spring rolls, bánh xèo, noodle salads and broken rice. Buddhist vegetarian cooks, all over the country, make it without fish sauce, using light soy sauce and a little coconut water for the deep, rounded taste. It should be thin, clear and pale amber, with flecks of garlic and chilli floating on top. Chef's tip: dissolve the sugar in the warm water first, then add the lime and soy, and stir in the garlic and chilli last, pounded with a pinch of sugar, so they float on the surface instead of sinking.

5 min

Vietnamese Chutneys & Dips

by KrazyBadal 1 views

Gazpacho andaluzChilled tomato and cucumber soup

Gazpacho is the cold soup of Andalusia, drunk from a glass or eaten from a bowl through the scorching summers of Seville and Córdoba. It began as a farm workers' meal of bread, oil, garlic and vinegar pounded in a wooden bowl; tomatoes and peppers came later and turned it into the bright red, refreshing soup we know. Ripe tomatoes, cucumber, green pepper, garlic, sherry vinegar and plenty of olive oil are blended until silky and chilled hard. Serve it with tiny dice of cucumber, pepper and onion and a few crunchy croutons. Chef's tip: add the olive oil last, in a thin stream with the blender running; it emulsifies the soup to a creamy, pale-orange texture instead of leaving a slick of oil on top.

15 min

by KrazyBadal 0 views

Vegetable phoVegetable rice noodle soup

Pho began in the north, around Hanoi and Nam Định, and is now eaten all over Vietnam, often for breakfast. Phở chay is the Buddhist vegetarian version served in temple kitchens and chay restaurants: the deep, clear broth comes from charred onion and ginger, toasted star anise, cinnamon and cloves, simmered with daikon, carrot, sweetcorn and dried shiitake instead of beef bones. Silky flat rice noodles, golden tofu and mushrooms go in the bowl, and everyone adds their own bean sprouts, Thai basil, lime and chilli at the table. Chef's tip: char the onion and ginger until properly blackened in patches and toast the spices in a dry pan until they smell like warm Christmas cake; that smoky, perfumed base is what makes the broth taste like pho and not vegetable soup.

60 min

Vietnamese Soups

by KrazyBadal 0 views

Pisto manchegoPepper, courgette and tomato stew

Pisto manchego is the summer vegetable stew of La Mancha, the high plains of Don Quixote country: onions, green and red peppers and courgette cooked slowly in olive oil, then simmered with fresh tomato until soft, sweet and jammy. Spain's answer to ratatouille is humbler and softer, with the vegetables cooked one after another rather than all at once. In La Mancha it is eaten with bread and very often topped with a fried egg; it is also served alongside rice or potatoes, or cold the next day as a tapa. Chef's tip: be patient with the onion and peppers; give them a full 15–20 minutes over a low heat until really soft and sweet before the tomato goes in, because that slow start is where pisto gets its deep, mellow flavour.

55 min

Spanish Vegetarian

by KrazyBadal 0 views

Vegetarian feijoadaSmoky black bean stew

Feijoada is Brazil's national dish, the slow black bean stew that Rio de Janeiro and the rest of the country eat for long Saturday lunches. The classic version is loaded with smoked pork; this feijoada vegetariana gets its depth from well-browned mushrooms, smoked paprika and bay instead, with sweet potato melting into the dark, glossy broth. Serve it the proper way: white rice, couve à mineira, farofa and slices of orange to cut the richness. Chef's tip: once the beans are tender, mash a ladleful against the side of the pot and stir it back in. That's how Brazilian cooks get the thick, velvety caldo that coats the rice, rather than a thin soup.

105 min

Brazilian Curries

by KrazyBadal 0 views

Flan de huevoBaked egg custard

Flan de huevo is the most common dessert in Spain: on the menú del día in every town, from Galicia to the Canary Islands, and made at home for Sunday lunch. It is simply eggs, milk and sugar, flavoured with a little lemon zest and vanilla, baked gently in a water bath over a layer of dark caramel. When it's turned out, the caramel becomes a glossy sauce running down the sides. Spanish flan is firmer and more eggy than French crème caramel, and it slices cleanly. Chef's tip: bake it slowly in a water bath and stop when the centre still wobbles slightly like jelly; overbaking leaves little holes and a grainy texture, the sign of a flan cooked too hot or too long.

60 min

by KrazyBadal 0 views

Pimientos de PadrónBlistered green peppers

Pimientos de Padrón come from Herbón, near the town of Padrón in Galicia, where they are fried whole in olive oil and showered with coarse salt. They are small, thin-skinned and mostly mild and grassy, but the Galician saying goes 'os pementos de Padrón, uns pican e outros non' (some are hot and some are not): roughly one in ten has a real kick, which is half the fun. They take five minutes and make the perfect tapa with a cold drink, tortilla or bread. Chef's tip: get the oil properly hot and leave the peppers alone for the first minute so the skins blister and puff; stewing them in lukewarm oil makes them soft and khaki instead of bright and blistered.

8 min

by KrazyBadal 0 views

Patatas bravasFried potatoes with paprika sauce

Patatas bravas are Madrid's favourite bar snack: chunky potatoes fried until crisp outside and fluffy inside, then splashed with a brick-red sauce of olive oil, pimentón and a little stock. In Madrid the sauce is not ketchup or tomato sauce but a smooth, smoky paprika sauce with a kick; in Barcelona and Valencia you often get it with a spoon of alioli as well. This home version is fried twice for crunch and keeps the heat moderate so children can join in; add more hot paprika for the grown-ups. Serve with cold drinks, tortilla and pimientos de Padrón for a tapas spread. Chef's tip: take the pan off the heat before adding the pimentón; paprika burns in seconds and turns bitter, and that bitterness is the most common reason homemade bravas sauce tastes wrong.

40 min

by KrazyBadal 0 views

TorrijasCinnamon fried bread

Torrijas are the Easter sweet of Spain, eaten all over the country during Semana Santa and especially in Madrid and Andalusia, where bakeries pile them in their windows. Thick slices of day-old bread are soaked in milk infused with cinnamon and lemon peel, dipped in beaten egg, fried in olive oil and rolled in cinnamon sugar. They were born as a way to use up stale bread during Lent, and they are crisp outside and soft and custardy inside, like a richer, crunchier French toast. Eat them warm or cold, the next day they are even more set and sweet. Chef's tip: use a dense day-old loaf (a Spanish 'pan de torrijas' or a firm baguette) cut 2–3 cm thick, and soak just until saturated; fresh, airy bread falls apart and fries greasy.

30 min

Vietnamese Snacks & Starters

by KrazyBadal 0 views

Vegetarian broken rice plateBroken rice with lemongrass tofu

Cơm tấm, 'broken rice', is the breakfast and lunch plate of Saigon. Broken grains, once sold cheaply to the poor, cook up soft and slightly sticky, and street stalls serve them with grilled meat, a crisp-edged fried egg, spring onion oil, pickles and cucumber. This vegetarian plate has caramelised lemongrass tofu in place of pork. Every part goes with the sweet-sour nước chấm spooned over the top. Chef's tip: fry the egg in hot oil and spoon the oil over the white, so the edges go lacy and crisp and the yolk stays runny, Saigon-style; break it over the rice and it becomes part of the sauce.

45 min

Vietnamese Rice & Grains

by KrazyBadal 0 views

Vegetarian banh xeoCrisp turmeric coconut pancakes

Bánh xèo, named for the loud sizzle (xèo) of the batter hitting the hot pan, are the big, crisp, golden pancakes of the Mekong Delta, made with rice flour, turmeric and coconut milk. This vegetarian version is filled with mushrooms, tofu and bean sprouts. You tear off a piece, wrap it in a lettuce or mustard leaf with mint, perilla and Thai basil, and dip it in nước chấm. It is a fun, hands-on meal for an evening with friends. Chef's tip: swirl the batter thinly into a really hot pan, cover for just a minute to steam the filling, then uncover and be patient: the pancake is only ready when the edges are lacy and brown and it lifts away by itself.

40 min

by KrazyBadal 0 views

Paella de verdurasVegetable paella

Paella comes from the rice fields around the Albufera lagoon south of Valencia, where it was cooked over orange-wood fires in a wide, shallow pan. Valencians are strict about it: short round rice, saffron, sweet pimentón, flat green beans (ferraúra) and big white garrofó beans, and never any stirring once the rice is in. This all-vegetable paella keeps those rules and adds artichokes and red pepper, as the market gardeners of the Huerta do in spring. It is cooked and served in the same pan, straight onto the table. Chef's tip: listen for the socarrat at the end. Turn up the heat for the last 1–2 minutes until the rice crackles and smells toasty; that caramelised crust on the bottom is the best part of any paella.

60 min

Spanish Rice & Grains

by KrazyBadal 0 views

Horchata de chufaTiger nut milk

Horchata de chufa is the drink of Valencia's summer, sold ice-cold in the city's horchaterías with long, soft fartons pastries for dipping. It is made from chufas, or tiger nuts: small wrinkled tubers grown around the village of Alboraya just north of Valencia, which have their own protected designation of origin. Soaked, ground with water, strained and sweetened, they give a creamy, nutty, naturally dairy-free milk with a hint of cinnamon. Valencians drink it very cold, or half-frozen as 'granizada'. Chef's tip: soak the tiger nuts for a full 24 hours and change the water once; they must be plump and soft enough to blend into a fine pulp, or the horchata will be thin and taste of raw starch.

15 min

Spanish Drinks

by KrazyBadal 1 views

Lentejas estofadasLentil stew

Lentejas estofadas, or lentejas a la española, is the stew that every Spanish household knows from childhood, cooked once a week from Castile to Andalusia. Small brown lentils (pardinas, ideally from Tierra de Campos in León) are simmered with a sofrito of onion, pepper, garlic and tomato, carrot, potato and bay until thick, savoury and soothing. Most families add chorizo; here smoked pimentón de la Vera brings the same smoky warmth. Serve in deep bowls with crusty bread and a few pickled guindilla peppers on the side. Chef's tip: add a splash of sherry vinegar right at the end; it lifts the earthy lentils and is what Spanish grandmothers do to make the stew taste finished.

45 min

Spanish Curries

by KrazyBadal 0 views

Empanada gallega de verdurasPepper and onion pie

Empanada gallega is the great pie of Galicia, baked in big trays and sold by the slice at every fiesta, market and bakery, and carried on picnics and pilgrimages to Santiago. A thin, crisp, bread-like crust (made with the olive oil from cooking the filling, so it's golden and full of flavour) encloses a moist filling based on a slow-cooked 'zaragallada' of onions and peppers with sweet pimentón. Tuna and pork are the usual fillings; this vegetarian version keeps the classic sofrito and adds hard-boiled eggs and green olives. Serve warm or cold, with a green salad. Chef's tip: drain the filling well and use some of its paprika-coloured oil in the dough; that is the Galician secret that makes the crust golden and savoury and ties the pie together.

90 min

Spanish Baking

by KrazyBadal 0 views

Tofu in tomato sauce

Đậu sốt cà chua is one of the most-loved home dishes in Vietnam, cooked on weeknights from Hanoi to Saigon and eaten with steamed rice and a simple vegetable soup. Golden fried tofu is simmered in a sauce of fresh tomatoes cooked down with shallot and garlic until sweet, tangy and glossy. Fish sauce is replaced here with soy sauce. Chef's tip: cook the tomatoes on their own until they collapse completely into a thick sauce before the tofu goes back in; if you rush this, you get watery pink tomatoes instead of a rich, clinging sauce.

25 min

Vietnamese Vegetarian

by KrazyBadal 0 views

Espinacas con garbanzosSpinach and chickpeas

Espinacas con garbanzos is one of the great tapas of Seville, served in little earthenware dishes in the bars around the cathedral and the Triana market. It carries the city's Moorish past in its spices: cumin, smoked paprika and a little vinegar, with a sauce thickened by a paste of garlic and bread fried in olive oil, the old Andalusian trick called a majado. Earthy chickpeas, soft spinach and a sauce rich enough to mop up with bread make it a filling vegan supper too. It is traditional in Seville during Lent. Chef's tip: pound the fried bread and garlic with the spices and vinegar into a thick paste before it goes into the pan; this majado is what gives the dish its smoky, velvety sauce, so don't skip it.

30 min

Spanish Vegetarian

by KrazyBadal 0 views

Ajoblanco malagueñoChilled almond and garlic soup

Ajoblanco is one of the oldest soups in Spain, a white gazpacho from Málaga that dates back to Moorish times, before tomatoes ever reached Europe. Blanched almonds, bread, garlic, olive oil, sherry vinegar and ice-cold water are blended into a silky, nutty and surprisingly refreshing cream, traditionally served with sweet green grapes or slices of melon floating on top. In Málaga it is the star of the Fiesta del Ajoblanco in the village of Almáchar each September. Chef's tip: let the blended soup rest in the fridge overnight before serving; the garlic mellows, the almond flavour deepens and the texture becomes smoother and creamier.

15 min

by KrazyBadal 0 views

Basque burnt cheesecake

This crustless cheesecake was created in the early 1990s at La Viña, a pintxos bar in the old town of San Sebastián (Donostia) in the Basque Country, and is now famous around the world. It's baked very hot so the top caramelises almost black and the sides rise and crack, while the middle stays soft and creamy, almost runny. There's no base and no water bath, and the rough, rustic look is the point: it's lined with crumpled baking paper. La Viña uses a spoonful of wheat flour; cornflour does the same job and keeps it gluten free. Chef's tip: take it out of the oven while the centre still wobbles like a soft set custard; it firms up as it cools, and if it looks set in the oven, the middle will be dry instead of creamy.

70 min

Spanish Baking

by KrazyBadal 0 views

Churros con chocolateChurros with hot chocolate

Churros con chocolate is Madrid's most famous treat, eaten at the city's historic chocolaterías for breakfast, as a late-afternoon merienda or at dawn after a night out. Churros are made from a simple dough of flour, water and salt piped straight into hot oil, fried until ridged and crisp, and dunked into a cup of hot chocolate so thick it almost holds the churro up. The dough has no egg or sugar, so the churros are light and crunchy; the sweetness comes from the chocolate and a dusting of sugar. Chef's tip: pipe through a star nozzle; the ridges let steam escape so the churros don't burst in the oil, and they create the extra crunch that makes a good churro.

40 min

Vietnamese Snacks & Starters

by KrazyBadal 0 views

Tofu fresh summer rolls

Gỏi cuốn are the fresh, unfried rolls sold from glass cases at Saigon street stalls and eaten as a light lunch or snack on hot afternoons. Here golden tofu takes the place of the usual prawns and pork, rolled up with rice vermicelli, lettuce, mint, Thai basil, cucumber and garlic chives. They come with a thick, sweet-salty peanut and hoisin dip, as they do in the south. Chef's tip: dip the rice paper for barely a second and let it soften on the board, then lay the prettiest ingredients against the wrapper first, so the tofu and herbs show through the translucent skin and the roll stays tight.

30 min

by KrazyBadal 0 views

Vegetable spring rolls

In Saigon and the south, fried spring rolls are called chả giò (in Hanoi, nem rán), and no family party or Tết table is without a platter of them. Southern cooks wrap them in rice paper, which fries up into a blistered, glassy-crisp shell quite unlike wheat pastry. This vegetarian filling of glass noodles, wood ear mushrooms, taro, carrot and tofu is the one served at chay restaurants. Roll them in lettuce with mint and perilla and dip in vegan nước chấm. Chef's tip: fry them twice, first gently until set and pale gold, then briefly in hotter oil, and let the rolled rolls dry for 15 minutes first; that is how you get the shattering, bubbly crust that stays crisp.

50 min

Vietnamese Snacks & Starters

by KrazyBadal 0 views

Lemongrass tofu banh mi

Bánh mì is Saigon's favourite street food: an airy, thin-crusted baguette split and stuffed with pickled carrot and daikon (đồ chua), cucumber, coriander and chilli. At vegetarian stalls near the city's pagodas the meat is swapped for sticky, caramelised lemongrass tofu, as in this version. Eat it for breakfast or lunch, warm, with a glass of iced coffee. Chef's tip: warm the baguette in a hot oven until the crust crackles when you squeeze it, and pull out a little of the soft crumb, so every bite is crisp shell, juicy filling and herbs in balance.

30 min

Vietnamese Fast Food

by KrazyBadal 0 views

Crema catalanaBurnt cream custard

Crema catalana is the classic dessert of Catalonia, served in shallow round earthenware dishes with a glassy layer of burnt sugar on top. Traditionally it was made for Saint Joseph's Day on 19 March, which is why it is also called crema de Sant Josep. It is older than French crème brûlée and different in style: made with milk rather than cream, lightly thickened with cornflour and flavoured with lemon zest and cinnamon, so it is lighter and fresher. Catalans caramelise the top with a hot iron disc called a 'cremador'; a cook's blowtorch does the same job. Chef's tip: burn the sugar just before serving, not earlier; the crust stays crisp only for about 20–30 minutes before the moisture of the custard softens it.

30 min

by KrazyBadal 0 views

Berenjenas con miel de cañaFried aubergine with molasses

Berenjenas con miel are a classic tapa in Andalusia, especially in Córdoba, Málaga and Granada: thin batons or slices of aubergine, lightly floured and fried until crisp, then drizzled with dark, treacly miel de caña. Despite the name, miel de caña is not bee honey but sugarcane molasses, made in the last cane mill in Europe at Frigiliana on the Málaga coast, so the dish is naturally vegan. The contrast of salty, crunchy aubergine and bittersweet syrup is irresistible; serve it the moment it leaves the pan with a cold drink. Chef's tip: soak the aubergine in salted water (or milk, as many Andalusian cooks do) for 15 minutes and pat dry; it seasons the flesh, softens any bitterness and helps the flour cling so the coating stays thin and crisp.

30 min

by KrazyBadal 0 views

Lemongrass tofu noodle salad

In Saigon, bún thịt nướng, a bowl of cold rice vermicelli piled with herbs, salad and smoky grilled pork, is the lunch everyone loves on a hot day. This vegetarian bún chay keeps everything that makes it great: lettuce, cucumber, mint and perilla underneath, caramelised lemongrass tofu on top, quick pickles, roasted peanuts, crispy shallots and spring onion oil, with a generous jug of vegan nước chấm poured over just before eating. Chef's tip: make the spring onion oil (mỡ hành) by pouring sizzling oil over sliced spring onions; it gives the bowl its rich, fragrant southern finish.

45 min

Vietnamese Salads

by KrazyBadal 0 views

Champiñones al ajilloGarlic mushrooms

Champiñones al ajillo are on the menu of almost every tapas bar in Spain: button mushrooms seared in olive oil with plenty of sliced garlic, a little dried chilli (guindilla), a splash of dry white wine or fino sherry and a handful of parsley. They are usually brought to the table still sizzling in a small terracotta cazuela, with bread to mop up the garlicky juices. Serve them with tortilla, patatas bravas or on toast for a quick lunch. Chef's tip: cook the mushrooms over a high heat in a single layer and do not salt them until they have browned; salt draws out water too early and the mushrooms stew grey instead of searing golden.

15 min

by KrazyBadal 0 views

Three-colour dessert

Chè are Vietnam's sweet soups and puddings, and chè ba màu, 'three-colour chè', is the one sold in tall glasses from Saigon street carts on hot afternoons. Sweet red beans, smooth yellow mung bean paste and green pandan jelly are layered with salty-sweet coconut sauce and crushed ice, then stirred together with a long spoon. The jelly is set with agar, so it is fully vegan. Every part can be made a day or two ahead. Chef's tip: add a good pinch of salt to the coconut sauce; it sounds odd, but the slight saltiness lifts the sweet beans and is what makes chè taste properly Vietnamese.

60 min

Vietnamese Desserts

by KrazyBadal 0 views

Caramelised clay-pot tofu and mushroomsBraised tofu and mushrooms

Kho is the slow braise of the Mekong Delta: food simmered in a little clay pot (nồi đất) with dark caramel and seasoning until the sauce is sticky and the flavours go deep. This vegetarian cousin of cá kho tộ (braised fish) uses golden tofu and meaty mushrooms in place of fish, cooked in coconut water, as cooks do in the south, and finished with plenty of black pepper. Serve it bubbling in its pot with steamed rice and a sour soup or plain boiled vegetables. Chef's tip: take the caramel (nước màu) to a deep mahogany, darker than you think, just before it smokes; pale caramel only tastes sweet, while dark caramel gives the bittersweet, smoky flavour of a real kho.

35 min

Vietnamese Vegetarian

by KrazyBadal 2 views

Mushroom croquetas

Croquetas are the pride of Spanish home cooking and tapas bars alike: a thick, silky béchamel full of flavour, chilled, rolled in egg and breadcrumbs and fried until crisp. Every family has its own; ham and chicken are classic, but croquetas de setas, made with wild or chestnut mushrooms, are found all over the country and are especially loved in the mushroom-picking regions of Castile and Catalonia. A good croqueta is creamy, almost liquid, inside, with a thin shell. Make a big batch: they freeze beautifully raw. Chef's tip: cook the flour in the butter and oil for a full 2 minutes and then beat the milk in slowly over a low heat for 10–15 minutes; this long cooking takes away the raw taste of flour and gives the creamy centre that makes Spanish croquetas special.

120 min

by KrazyBadal 0 views

Vietnamese iced coffee

Cà phê sữa đá is the drink of Vietnam's pavement cafés, and in Saigon people sit on tiny plastic stools sipping it slowly from morning to night. Dark-roast coffee, traditionally robusta, drips slowly through a small metal filter called a phin onto a layer of sweetened condensed milk, then gets stirred and poured over ice. It is strong, sweet, chocolatey and very cold. Chef's tip: bloom the coffee with a splash of hot water for 30 seconds before filling the phin; it should then drip slowly, about 1–2 drops a second, for 4–5 minutes. Too fast and the coffee tastes thin, so press the inner filter down a little more next time.

8 min

Vietnamese Drinks

by KrazyBadal 0 views

Avocado smoothie

In Vietnam the avocado is a sweet fruit, and sinh tố bơ is the most popular shake at Saigon's juice stalls, especially when the buttery avocados from the Central Highlands are in season. Ripe avocado is blended with milk, condensed milk and ice into a pale green shake so thick it is almost a dessert. Drink it with a straw or a spoon on a hot afternoon. Chef's tip: use a very ripe, soft avocado with no stringy bits, and drizzle a little extra condensed milk around the inside of the glass before pouring, the way street vendors do, so you get sweet ribbons as you drink.

5 min

Vietnamese Drinks

by KrazyBadal 0 views

Fried ripe plantain

Fried ripe plantain is on almost every Jamaican plate, from breakfast with ackee and callaloo to Sunday dinner beside rice and peas. When plantains are fully ripe their starch turns to sugar, so the slices fry up soft and custardy inside with dark, sticky, caramelised edges, sweet with a little salt. Chef's tip: wait until the skin is mostly black. A yellow plantain fries up firm and starchy; a black one gives that melting, toffee-sweet result, and medium heat lets the sugars caramelise without burning.

15 min

Brazilian Breakfast & Brunch

by KrazyBadal 0 views

Arroz e feijãoRice and beans

Arroz e feijão is the heart of the Brazilian table, eaten at lunch nearly every day from Porto Alegre to Manaus. Each half is simple but made with care: the rice is fried with garlic before simmering so the grains stay loose (soltinho), and the beans are finished with a refogado of onion and garlic that thickens their broth. In the South and Rio black beans are the norm; elsewhere it's the beige carioca bean. Chef's tip: when the beans are tender, fry the garlic and onion, add a ladle of beans and mash them in the pan, then stir it all back into the pot. This tempero is the step that makes Brazilian beans taste like home.

90 min

Brazilian Rice & Grains

by KrazyBadal 0 views

Rice and peas

No Sunday dinner anywhere in Jamaica is complete without rice and peas, and 'peas' here means red kidney beans. The beans tint the rice a soft pinkish brown, the coconut milk makes it rich and creamy, and a whole scotch bonnet sitting on top perfumes the pot with fruity heat without burning anyone. Serve with jerk tofu, Ital stew, steamed cabbage and fried ripe plantain. This version uses tinned beans and their liquid for an everyday cook; with dried beans, soak 250 g overnight and simmer them for about an hour first, then use their cooking water. Chef's tip: once the rice goes in, don't stir it. Cover the pot tightly (a sheet of foil under the lid helps) and let the steam do the work, so the grains come out separate and fluffy instead of mushy.

50 min

Jamaican Rice & Grains

by KrazyBadal 0 views

Jerk tofu and vegetables

Jerk was born in the hills of Portland parish, where Maroon communities slow-cooked spiced meat over pimento wood, and Boston Bay is still its home today. The heart of it is the wet marinade: spring onion, thyme, scotch bonnet and plenty of pimento (allspice), blitzed into a coarse green-brown paste. Here it clings to slabs of pressed tofu and chunky vegetables that are charred until sticky at the edges, smoky, hot and fragrant. Serve with rice and peas, fried ripe plantain or festival and a squeeze of lime. Chef's tip: toast whole pimento berries in a dry pan and grind them yourself; ready-ground allspice tastes flat, and the warm clove-pepper perfume of fresh pimento is what makes jerk taste like jerk.

50 min

Jamaican Vegetarian

by KrazyBadal 0 views

Açaí bowl

Açaí is a deep purple palm berry from Pará, in the Amazon, where people in Belém eat it as a thick, unsweetened purée with manioc meal alongside savoury food. The sweet, frozen açaí na tigela ('açaí in a bowl') was born on the beaches of Rio de Janeiro and became a Brazilian breakfast and post-surf favourite: thick as soft-serve ice cream, topped with crunchy granola, banana and strawberries. Chef's tip: use as little liquid as possible and blend in short pulses, scraping down the sides. Real açaí na tigela is spooned, not drunk; too much juice turns it into a smoothie.

10 min

by KrazyBadal 0 views

Macaroni pieBaked macaroni and cheese

Macaroni pie is a must on the Trinidadian Sunday lunch table, beside callaloo, rice, stew and salad. It isn't a saucy macaroni cheese but a firm bake: macaroni mixed with sharp cheddar, evaporated milk, eggs, mustard and a little onion and pepper, baked until golden and set enough to cut into neat squares. Kids love it, and it's just as good cold the next day. Chef's tip: let the pie rest for 20 minutes after it comes out of the oven. It firms up as it cools slightly, so you get clean, proper slices instead of a soft heap.

60 min

Trinidadian Pasta & Noodles

by KrazyBadal 0 views

Steamed cabbage

Steamed cabbage is the everyday side dish of Jamaican home cooking, served at breakfast with fried dumplings and at dinner beside rice and peas or stew peas. Shredded cabbage and carrot are cooked with very little water, so they steam in their own juices and turn sweet, peppery and glossy rather than soggy. Chef's tip: use only a splash of water and keep the lid on. The cabbage should be tender-crisp and still pale green, never boiled limp, so take it off the heat while it still has a little bite.

15 min

Trinidadian Snacks & Starters

by KrazyBadal 0 views

DoublesCurried chickpeas in fried bread

Doubles are Trinidad's favourite street food, sold from carts at dawn on corners from Curepe to San Fernando and said to have started in Princes Town in the 1930s. Two pieces of bara, a soft, puffy fried flatbread coloured with turmeric, are piled with soft curried chickpeas (channa), then spooned with sweet tamarind sauce, cool cucumber chutney, shado beni sauce and as much pepper sauce as you dare ('slight' or 'heavy'). They're messy, cheap and wonderful, eaten standing up from a square of paper. These are different from Indian chole bhature: the bara is light and yeasty, the channa is cooked very soft in Caribbean curry, and the toppings are sweet, sour and fiery all at once. Chef's tip: keep the bara dough very soft and wet, and handle it only with oiled hands. Stretch each ball thin over your fingers and slide it straight into the hot oil, so it puffs light and stays soft instead of turning into a crisp puri.

120 min

Trinidadian Fast Food

by KrazyBadal 0 views

SaheenaDasheen leaf fritters

Saheena is an old Indo-Trinidadian snack sold by street vendors and doubles men, especially in Central and South Trinidad. Young dasheen (taro) leaves are spread with a spiced batter of ground split peas, garlic, turmeric and pepper, rolled up like a Swiss roll, steamed, then sliced into rounds and fried until crisp. Each slice shows green spirals of leaf and gold batter, and tastes earthy, savoury and garlicky. Serve with tamarind sauce or mango chutney. If you can't get dasheen leaves, large spinach or Swiss chard leaves work. Chef's tip: always cook dasheen leaves thoroughly. They contain crystals that make your throat itch if undercooked, which is why the rolls are steamed right through before frying.

60 min

by KrazyBadal 1 views

Buss-up-shutTorn paratha roti

Buss-up-shut is the paratha roti of Trinidad, so called because the torn, flaky pieces look like a 'burst-up shirt'. A soft dough is spread with butter and oil, rolled into a coil to build layers, cooked on a hot tawa, then clapped and beaten with wooden paddles until it breaks into soft, buttery, flaky shreds. It's served in roti shops across Trinidad for scooping up curries, and is always at Hindu weddings and Divali feasts. Chef's tip: beat the roti while it's still scalding hot. The steam inside is what separates the layers, so the moment it leaves the tawa, clap it between your hands (in clean oven gloves) or bash it with two wooden spatulas until it shreds.

60 min

Trinidadian Breads & Parathas

by KrazyBadal 0 views

FarofaToasted manioc meal

Farofa is on the table at almost every Brazilian meal, from feijoada to Sunday barbecue: coarse manioc (cassava) meal toasted in butter or olive oil with onion and garlic until golden, sandy and nutty. Sprinkle it over beans, stews and moqueca to soak up the juices and add crunch. Bacon is common in the South-East; this butter version is the classic everyday one (use olive oil for a vegan farofa). Chef's tip: toast the manioc over a medium-low heat, stirring constantly, and go by smell and sound. It's ready when it smells like toasted hazelnuts and sounds dry and sandy against the spoon; high heat scorches it in seconds.

17 min

Brazilian Sides

by KrazyBadal 0 views

Aloo pieFried potato pastry pockets

Aloo pie is a Trinidadian street snack: a soft, chewy fried dough shaped like a big half-moon, filled with mashed potato seasoned with roasted geera, garlic, pepper and shado beni. It's sold at doubles stands, roti shops and school canteens all over the island, and the classic way to eat it is split open and loaded with curry channa, tamarind sauce and pepper. It's softer and breadier than an Indian samosa. Chef's tip: roast the geera seeds yourself until they're dark brown and fragrant, then grind them. That deep, smoky cumin flavour is what makes Trini aloo pie taste the way it should.

60 min

Trinidadian Snacks & Starters

by KrazyBadal 0 views

BeijinhoCoconut condensed milk sweets

Beijinho ('little kiss') is the white twin of brigadeiro, and the two always appear side by side at Brazilian birthday parties all over the country. Condensed milk is cooked with butter and coconut until thick, then rolled into small balls, coated in sugar or coconut and topped with a single clove. Chef's tip: don't skip the clove. It's the signature of a proper beijinho, giving a little warm, spicy perfume that balances all that sweetness (it's for decoration and aroma; take it out before eating).

32 min

Brazilian Desserts

by KrazyBadal 0 views

Jamaican callalooSteamed callaloo greens

In Jamaica, callaloo means the leaves and tender stems of a type of amaranth, sold in big bundles in every market from Coronation Market in Kingston to Santa Cruz in St Elizabeth. It's steamed down with onion, tomato, garlic and thyme into soft, savoury greens with a mild mineral sweetness, and eaten at breakfast with fried dumplings, boiled green bananas or hard dough bread, or as a side at dinner. Spinach or Swiss chard can stand in if you can't find callaloo. Chef's tip: peel the fibrous skin from the thicker stems with a small knife and slice the stems and leaves finely across, about 1 cm wide. That's how Jamaican cooks get callaloo that's tender all the way through rather than stringy.

20 min

by KrazyBadal 0 views

FestivalSweet fried cornmeal dumplings

Festival is a slightly sweet fried dumpling made with flour and cornmeal, and it's the classic partner to everything sold from the beach shacks at Hellshire in St Catherine, just outside Kingston. Each one is shaped like a little tapered log, fried until golden and crackly outside and soft and fluffy inside, with a hint of vanilla. Here they're served with escovitch-style pickled vegetables, steamed callaloo or jerk tofu instead of fried fish. Chef's tip: fry at a steady medium heat, around 170°C. If the oil is too hot, festival browns in a minute and stays raw and doughy in the middle.

30 min