Skip to content
LoginRegister
WhatToEat.Today

Recipes with shallot

425 recipes that use shallot, with photos, step-by-step instructions and cook times. The quickest, Sambal kecap, takes 5 minutes. It is most often cooked with garlic, sugar and turmeric.

Run out of shallot? Half an onion per 2 shallots.

Got a few things in the fridge? Search by everything you have

Tharavu mappasDuck curry in coconut milk

In Kerala's Syrian Christian homes, Christmas morning starts after midnight Mass with lacy appam and a bowl of duck mappas: duck pieces simmered in coconut milk with ginger, garlic, green chilli, black pepper and garam masala, finished with a splash of vinegar and fried shallots. It is creamy, warm with spice but not fiery, and a favourite across Kuttanad, where ducks are raised on the backwaters. Chef's tip: add the thick first-press coconut milk only at the end and don't boil it, so the gravy stays silky.

100 minIndianCurriesGluten free
by KrazyBadal 0 views

Bubur asyuraRice, bean and beef porridge

On 10 Muharram, the day of Ashura, Malay mosques and kampung neighbourhoods stir bubur asyura in giant pots and share it out to every household, a custom said to recall the meal Prophet Nuh's family cooked from their last stores. Rice, mung beans, peanuts, sweet potato and pumpkin cook down with beef and spices into a thick, savoury porridge, flavoured with coconut milk and kerisik. This family-sized pot keeps the communal spirit; a vegetarian version is a variation to add later. Chef's tip: stir constantly from the bottom once it thickens, as the beans catch quickly and a burnt bottom spoils the whole pot.

190 minMalaysianRice & GrainsGluten free
by KrazyBadal 0 views

Kue bawangFried shallot ribbons

Kue bawang, 'onion cookies', are the salty partner to all the sweet things on an Indonesian Lebaran table. Thin ribbons of dough scented with shallot, garlic and chopped celery leaf are fried until they crackle, and families nibble them from jars while visiting each other during the Eid holidays. They are crisp, savoury and very moreish with sweet tea. Chef's tip: roll the dough so thin you can almost see the worktop through it; thick ribbons stay hard rather than shattering.

60 minIndonesianSnacks & Starters
by KrazyBadal 0 views

Laksa JohorSpaghetti in fish and coconut gravy

Laksa Johor is the Hari Raya pride of Johor, where a 19th-century sultan is said to have brought spaghetti home from Europe and married it to a Malay fish gravy. Mackerel is cooked, flaked and ground into a thick coconut sauce with kerisik and spices, and the pasta is topped with raw cucumber, bean sprouts, onion, mint and laksa leaf, with sambal belacan and lime on the side. Families serve it to visitors over the Raya open-house days. Chef's tip: grind the fish very finely; the gravy should be smooth and thick, not lumpy.

120 minMalaysianPasta & NoodlesSpicy
by KrazyBadal 0 views

ArikadukkaRice-stuffed fried mussels

Arikadukka, 'rice mussels', is a Thalassery speciality made for Ramadan iftar and family feasts on the Malabar coast. Each mussel is opened in its shell and packed with a soft dough of rice flour, coconut, shallot and fennel, then steamed, pulled out of the shell and fried in a red chilli masala. The result is a chewy, savoury dumpling with the sweet mussel inside. Chef's tip: choose the biggest mussels you can find; small ones are fiddly and leave no room for the dough.

85 minIndianFishGluten freeSpicy
by KrazyBadal 0 views

Pâté de Pâques berrichonPork, veal and egg pastry loaf

In the Berry region of central France (around Bourges and Châteauroux), Easter Sunday lunch begins with pâté de Pâques: a long loaf of puff pastry filled with seasoned minced pork and veal around a row of whole hard-boiled eggs, so every slice shows a golden yolk in the middle. It is eaten warm or cold with a green salad. Some cooks marinate the meat in white wine or Cognac; this recipe uses no alcohol. Chef's tip: cut a chimney in the top crust and keep it open with a roll of card, so steam escapes and the pastry stays crisp.

110 minFrenchMeat
by KrazyBadal 0 views

Kuah beulangongGoat and young jackfruit curry

In Aceh, the days of Meugang before Ramadan and Idul Adha are marked by men cooking kuah beulangong in huge cauldrons (beulangong) in the village square, so that every household, rich or poor, eats meat at the feast. Goat or beef is cooked with young jackfruit in a dark, nutty curry thickened with roasted coconut paste (u neulheu) and plenty of chilli and spice. This version scales the cauldron down to a family pot. Chef's tip: roast the coconut slowly until it is the colour of dark chocolate, because the deep toasted flavour is what makes this curry Acehnese.

195 minIndonesianCurriesGluten freeSpicy
by KrazyBadal 0 views

TharikanjiSemolina milk porridge

In Mappila homes along the Malabar coast of Kerala, the first thing many people sip after the dates at iftar is a small glass of tharikanji. Semolina is toasted and simmered in milk until it just coats a spoon, then poured over shallots, cashews and raisins fried in ghee, so it is sweet, gently savoury and soothing on an empty stomach. Chef's tip: keep it thin, like a drinking porridge, because it thickens as it cools.

20 minIndianDesserts
by KrazyBadal 0 views

Pesaha appamUnleavened rice and lentil cake

On Pesaha, Maundy Thursday, Syrian Christian families in Kerala gather in the evening for a meal that remembers the Last Supper. The head of the house cuts the Pesaha appam (indri appam), an unleavened, steamed cake of roasted rice flour, urad dal and coconut, marked with a cross made from the palm leaves blessed on Palm Sunday, and shares it with everyone, dipped in sweet Pesaha paal. It is soft, dense and lightly savoury. Chef's tip: grind the soaked urad dal and coconut together very finely; the batter should be smooth and thick, like idli batter.

70 minIndianBreads & ParathasVeganGluten free
by KrazyBadal 0 views

Sate buntelMinced goat skewers

Sate buntel is the grand satay of Solo, Central Java: minced goat seasoned with garlic, shallot and pepper, wrapped in a thin lace of caul fat around a flat skewer and grilled until crisp outside and juicy inside. At Idul Adha, when families have plenty of goat from the sacrifice, sate buntel is the special-occasion dish, served with sweet soy, raw shallots, chilli and cabbage. Chef's tip: chill the wrapped skewers for 30 minutes before grilling so the caul fat holds tight and doesn't slip off.

60 minIndonesianMeat
by KrazyBadal 0 views

KerbelsuppeChervil soup

In Germany, Maundy Thursday is called Gründonnerstag, 'green Thursday', and many families eat something green that day for health in the coming year: spinach with eggs, herb soup or this creamy chervil soup. Chervil is one of the first herbs of spring, with a delicate taste of aniseed and parsley, and the soup is simply potato, shallot and vegetable stock blended with a big bunch of fresh chervil and finished with cream. It is ready in half an hour and gluten free. Chef's tip: add the chervil only at the very end and blend straight away, because heat quickly dulls its colour and flavour.

30 minGermanSoupsGluten free
by KrazyBadal 0 views

Gulai kambingGoat in yellow coconut curry

When the sacrifice of Idul Adha is shared out in Sumatran and Javanese neighbourhoods, many kitchens turn their portion of goat into gulai kambing: chunks of meat simmered slowly in a golden coconut gravy perfumed with turmeric, lemongrass, kaffir lime and whole spices. The sauce is rich, fragrant and only gently hot, and it is eaten with plain rice, sambal and fried shallots, often by families who rarely eat goat the rest of the year. Chef's tip: blanch the goat first and throw that water away, which removes the strong smell and gives a cleaner gravy.

150 minIndonesianCurriesGluten free
by KrazyBadal 0 views

KrengsenganGoat stir-fried with sweet soy

Krengsengan is how many East Javanese households in Surabaya and Malang cook their share of Idul Adha goat or beef: thin slices stir-fried with shallots, garlic and chilli, then cooked down with sweet soy and a little petis (dark shrimp paste) until sticky and glossy. It is sweet, savoury and fiery, best with hot rice and cucumber. Petis is optional for anyone who prefers not to use shrimp. Chef's tip: slice the meat thinly across the grain, which keeps it tender in a quick cook.

45 minIndonesianMeatSpicy
by KrazyBadal 0 views

Tongseng kambingGoat in curry broth with cabbage

After the Idul Adha sacrifice in Solo, Central Java, the neighbourhood warung and home kitchens turn bite-sized goat into tongseng: meat quickly stir-cooked in a thin, spiced coconut curry with cabbage, tomato and a generous pour of sweet soy sauce. The result is sweet, peppery and a little hot, served with rice and eaten the same day the meat is shared out. Chef's tip: add the cabbage at the very end so it stays crisp-tender and bright.

60 minIndonesianMeatSpicy
by KrazyBadal 0 views

Thịt heo ngâm mắm (fish-sauce cured pork)

In southern Vietnam a jar of thịt heo ngâm mắm is prepared a week before Tết so that hosts always have something ready when relatives drop by; the jar full of pork is a sign of a well-stocked home in the new year. Pork belly is boiled until fully cooked, then submerged in a boiled and cooled brine of fish sauce, sugar, garlic and chilli, where it turns amber, savoury-sweet and firm enough to slice paper thin. Serve it with steamed rice, pickled mustard greens or củ kiệu, and fresh herbs. Chef's tip: make sure the belly and the brine are both completely cold before they meet, and keep the jar in the fridge throughout.

65 minVietnameseMeatGluten free
by KrazyBadal 0 views

Urutan (Balinese spiced pork sausage)

Urutan is the Balinese pork sausage made for Galungan: pork and pork fat are chopped with a turmeric-rich base genep, stuffed into casings and hung to dry in the breeze, so that the festival meat lasts for days after the feast. The finished sausage is golden yellow inside, garlicky, peppery and gently sour from drying, and it is always fried or grilled before eating. At home, make it either as a fresh sausage kept in the fridge, or air-dry it in the fridge with curing salt for the firmer, tangy traditional style. Serve slices with rice, sambal matah and a fried egg, or with drinks as a snack. Chef's tip: keep the meat, fat and equipment ice-cold throughout; warm fat smears and the sausage turns crumbly and greasy.

240 minIndonesianMeatGluten freeSpicy
by KrazyBadal 0 views

Hae bee hiam rolls (spicy prawn rolls)

Lift the lid of the cookie jars in a Singapore or Malaysian home at Chinese New Year and among the pineapple tarts you will find these tiny, fiery hae bee hiam rolls. Hae bee hiam is a sambal of dried shrimp fried slowly with chilli, shallots and lemongrass until it is dry, crumbly and fragrant, and rolled into thin spring-roll pastry it makes a crunchy, salty-sweet, spicy snack that disappears by the handful; the golden rolls look like gold bars for a prosperous year. Serve them with tea or a cold drink. Chef's tip: cook the sambal until it is completely dry and floss-like; any moisture left will make the rolls soft within a day.

120 minSingaporeanSnacks & StartersSpicy
by KrazyBadal 0 views

Itek sio (Nyonya coriander duck)

Itek sio is a Peranakan braise that Nyonya cooks in Singapore make for Chinese New Year and other family feasts; duck is a celebration meat, and a rich, glossy pot of it says the household is doing well. Duck legs are rubbed with tamarind and soy, then simmered slowly with a heap of shallots and a generous amount of freshly ground coriander seed until the meat almost falls from the bone and the sauce turns thick, dark, sweet-sour and fragrant. Serve it with plain rice and a sharp sambal or pickles to cut the richness. Chef's tip: toast the coriander seeds before grinding; the warm, citrusy smell is the whole point of the dish.

125 minSingaporeanMeatGluten free
by KrazyBadal 0 views

Wu tau go (taro cake)

Wu tau go is one of the 'gou' cakes that Hong Kong and Guangdong families steam before Lunar New Year, because gou sounds like 'tall' and promises a year that rises higher. This one is studded with chunks of taro, diced Chinese sausage (lap cheong, a sweet cured pork sausage usually made with rose wine or Shaoxing wine) and dried shrimp, set with rice flour and fragrant with five-spice. For an alcohol-free cake, choose a lap cheong labelled alcohol-free, or use the smoked tofu from the vegetarian variation. Cold, it slices cleanly; pan-fried, it gets a crisp golden crust over a soft, starchy, savoury middle with nubbly bits of taro. Serve slices hot with chilli sauce or oyster sauce, alongside turnip cake at New Year dim sum. Chef's tip: cook the batter on the hob until it is as thick as mashed potato before steaming; a runny batter lets the taro sink and leaves a pasty layer at the bottom.

120 minHong KongSnacks & Starters
by KrazyBadal 0 views

Be celeng base manis (Balinese sweet soy pork)

Be celeng base manis means "pork in sweet spices" in Balinese, and it is cooked in Hindu households around Galungan, when pork is prepared on Penampahan, the day before the festival, and shared with family and the temple. Chunks of pork shoulder are braised slowly with plenty of shallots, garlic, ginger and galangal in kecap manis, the thick Indonesian sweet soy sauce, until the meat is soft and the sauce has turned dark, sticky and glossy. It is sweet, savoury and only gently warm, so it suits everyone at the table. Serve it with steamed rice, a crisp vegetable such as long beans and some sambal for those who want heat. Chef's tip: let the sauce reduce only in the last 15 minutes, uncovered, so it coats the pork without burning.

95 minIndonesianMeat
by KrazyBadal 0 views

Canh bóng (Hanoi puffed pork skin soup)

Canh bóng is the showpiece soup of the Hanoi Tết feast tray: a clear pork bone broth full of colour, with carrot flowers, cauliflower, snow peas and mushrooms floating beside pork meatballs, prawns and bóng bì, the puffed dried pork skin that soaks up broth like a sponge. Its many ingredients stand for abundance, and its clarity for a clean start to the year. It is light yet deeply savoury, served with rice and the rest of the feast. Buy bóng bì ready-puffed in packets from Vietnamese grocers. Chef's tip: soak and squeeze the pork skin in warm ginger water twice; it removes the frying oil so the broth stays sparkling.

90 minVietnameseSoupsGluten free
by KrazyBadal 0 views

Giò thủ (pressed pork roll)

Giò thủ is a northern Tết classic, a mosaic roll made from pork ear, pork tongue and boneless pork cheek meat with crunchy wood ear mushrooms and plenty of black pepper. Using these cuts is an old way of honouring the whole animal at the year's biggest feast, and the roll's neat round slices are a wish for a complete, well-ordered year. The pieces are boiled, sliced, stir-fried with fish sauce and packed hot into banana leaf, where their natural gelatine binds them as they cool. Every slice is crunchy, chewy and peppery; serve with pickled shallots, fish sauce with lime and chilli, and bánh chưng. Chef's tip: pack and press the filling while it is still very hot; once it cools the gelatine sets and the roll will not hold together.

240 minVietnameseMeatGluten free
by KrazyBadal 0 views

Khao chae (jasmine-scented chilled rice)

Khao chae came to Central Thailand with the Mon people and became the classic Songkran lunch for the hottest days of April: rice served in iced, flower-scented water to cool the body and honour the New Year with something cool and fresh. The rice sits in its fragrant water, surrounded by little savoury bites eaten in turn: fried shrimp-paste balls (luk kapi), battered stuffed shallots and moo foi, sweet shredded pork fried until it is dry and caramelised. Each mouthful is a bite of salty-sweet side followed by a spoon of cold, clean rice. Scent the water with food-safe, unsprayed jasmine flowers or a few drops of food-grade jasmine extract, never florist's flowers. Chef's tip: rinse the cooked rice to wash off its starch so the water stays clear and the grains stay firm.

240 minThaiRice & Grains
by KrazyBadal 0 views

Canh măng (dried bamboo shoot soup)

A deep bowl of canh măng sits at the centre of the northern Tết feast tray, where its long, chewy strands of bamboo stand for steady growth in the new year. The dried shoots are soaked and boiled several times until mild and tender, then simmered with pork hock until the broth is clear, sweet and lightly smoky. It is rich but clean-tasting, served with rice beside the boiled chicken, spring rolls and giò. If you prefer chicken, a variation is given in the steps. Chef's tip: tear the soaked shoots into thin strips along the grain rather than cutting across; they stay chewy and soak up more broth.

180 minVietnameseSoupsGluten free
by KrazyBadal 0 views

Balinese spiced roast pork belly (babi guling style)

Babi guling is the great feast dish of Bali for Galungan and temple ceremonies: at the festival, a whole pig is stuffed with spice paste and turned on a spit over a wood fire for hours. This home version uses a slab of skin-on pork belly instead, with the same base genep stuffing rubbed into the meat and the same goal: tender, spice-soaked pork under crisp, golden crackling. Turmeric, galangal, lemongrass and chilli give it heat and a bright yellow colour, and the pork fat keeps every slice juicy. Serve it sliced with steamed rice, a little of the cooked spice from the tin, long beans and a sharp, fresh sambal matah. Chef's tip: leave the skin uncovered in the fridge overnight; a really dry skin is the secret of crackling that shatters.

360 minIndonesianMeatGluten freeSpicy
by KrazyBadal 0 views

Tum ayam (Balinese steamed spiced chicken parcels)

Tum ayam are small banana-leaf parcels made in Bali for Galungan and family ceremonies, when they appear on festive plates and in offerings alongside lawar and satay; wrapping the food in leaf is part of how Balinese cooking shows care for what is offered. Minced chicken is mixed with cooked base genep, a spoonful of coconut cream and shredded lime leaf, then folded into leaves and steamed until firm and juicy. The banana leaf gives a gentle, tea-like aroma, and the filling is spicy, fragrant and moist, like a soft spiced pâté. Serve the parcels with rice and a vegetable dish, letting everyone unwrap their own. Chef's tip: cool the fried paste completely before it meets the raw chicken, so the mixture stays cold and safe and the parcels hold their shape.

60 minIndonesianChickenGluten freeSpicy
by KrazyBadal 0 views

Thịt đông (pork in aspic)

Thịt đông is a dish of the cold northern Tết, when families once left bowls of simmered pork outside overnight to set; today the fridge does the job. Pork hock and pork skin are cooked gently with shallots, fish sauce and black pepper until the meat is tender and the broth is rich in natural gelatine, then wood ear mushrooms are added for crunch and everything sets into a clear, wobbly jelly. It is eaten cold, cut into wedges, with hot rice, bánh chưng and a bowl of pickled shallots to cut the richness. No gelatine powder is needed. Chef's tip: keep the pot at a bare simmer and skim often; a rolling boil clouds the jelly.

240 minVietnameseMeatGluten free
by KrazyBadal 0 views

Jukut ares (Balinese banana stem soup with chicken)

Jukut ares is cooked in Bali for Galungan and the ceremonies around it, when families gather at home and the kitchen turns out dishes for days; the humble banana tree, which gives fruit, leaves and stem, stands for the generosity of the land. The soft white core of the trunk is sliced thin and simmered in a broth built on base genep, the island's master spice paste, until it is tender and slightly silky, like a cross between bamboo shoot and leek. Villages often use pork bones; this version uses chicken thighs, which make a lighter, golden, peppery broth. Serve it in bowls with steamed rice and sambal. Chef's tip: soak the sliced stem in salted water and pull off the stringy fibres as you go, or the soup turns grey and stringy.

90 minIndonesianSoupsGluten freeSpicy
by KrazyBadal 0 views

Atchara (pickled green papaya)

No town fiesta table in the Philippines is complete without a jar of atchara set beside the lechon, fried chicken and rich stews, because its sweet-sour crunch is what keeps people going back for another plate. Green papaya is grated, salted and squeezed, then packed with carrot, ginger, garlic and pepper under a hot brine of cane vinegar and sugar. Made a few days ahead and kept in the fridge, it is also the jar families bring as a small gift when they visit relatives for the fiesta. Serve it with any grilled or roast meat, fried fish or a plate of rice and eggs. Chef's tip: pick a papaya that is fully green and hard; even a little yellow means soft, sweet flesh that turns limp in the jar.

30 minFilipinoChutneys & DipsVeganGluten free
by KrazyBadal 0 views

Lontong Cap Go MehRice cakes with chicken curries

Lontong Cap Go Meh is the Peranakan Chinese feast for Cap Go Meh, the fifteenth and last night of Imlek (Chinese New Year) in Java, where Chinese and Javanese traditions meet on one plate. It is not the everyday lontong sayur, which is simply rice cakes in a vegetable curry: this is the full festive spread, with rice cakes, yellow opor chicken in coconut milk, sayur lodeh vegetables, eggs simmered in the opor, and spicy sambal goreng potatoes, all ladled into one bowl. The long rice cakes are said to stand for long life, the golden opor for prosperity and the round eggs for luck. Rich, creamy, sweet and spicy all at once, it needs nothing more than krupuk and fried shallots. Chef's tip: cook the lontong a day ahead and chill it overnight, so it slices cleanly and the feast day is calmer.

150 minIndonesianRice & Grains
by KrazyBadal 0 views

Pindang seraniFish in sour turmeric broth

Pindang serani belongs to Jepara and the fishing towns of the north coast of Central Java, where it is cooked at home for lunch and served at seaside warungs. Traditionally it is made with milkfish (bandeng) or grouper simmered in a pale yellow broth of turmeric, galangal and lemongrass, soured with sour starfruit and sharpened with chilli and basil. It is light and restoring, with about 28 g of protein a portion from the fish. Milkfish is very bony, so sea bass or grouper steaks are easier at home. The common mistake is boiling the soup hard once the fish is in, which clouds it and breaks the flesh. Chef's tip: bruise the turmeric, galangal and ginger rather than grinding them, so the broth stays clear.

40 minIndonesianFishGluten free
by KrazyBadal 0 views

Nasi ulamHerb rice

In Kelantan and Terengganu on Malaysia's east coast, nasi ulam is the cool, fragrant rice eaten at lunch in the heat: day-old rice tossed with a heap of hair-thin raw herbs (ulam), lemongrass, lime leaf, shallots and dry-toasted coconut. It is traditionally mixed with flaked salted or dried fish; this is a vegetarian version that leaves the fish out and leans on the toasted coconut and a squeeze of lime for depth. It is a light meal of about 340 kcal, with around 7 g of protein, so it is not high in protein; serve it with fried tofu or tempeh. The common mistake is using hot rice, which wilts the herbs into a dark mush; the rice must be cold. Chef's tip: stack the leaves, roll them into a tight cigar and slice across as thinly as you can; the finer the herbs, the more perfume.

45 minMalaysianRice & GrainsVeganGluten free
by KrazyBadal 0 views

Tumis daun pepayaStir-fried papaya leaves

In Manado and across North Sulawesi and Maluku, a plate of tumis daun pepaya sits beside rice, grilled corn and sambal at everyday lunches and at big family gatherings, where its clean bitterness cuts through rich coconut dishes. The leaves are boiled first to tame them, then stir-fried hot with shallot, garlic, chilli and lemon basil until glossy. Many cooks add a little dried anchovy or fish; this version is vegetarian and gets its savouriness from a spoon of soy sauce and the fried aromatics. It is a light side with about 4 g of protein per portion, from the leaves themselves, so serve it with tofu, tempeh or beans if you want a full meal. The common mistake is skipping the pre-boil: raw papaya leaves are harshly bitter. Chef's tip: squeeze the boiled leaves hard and fry them in a hot, dry-ish pan so they take on a little colour rather than stewing.

30 minIndonesianSidesVeganSpicy
by KrazyBadal 0 views

Sayur asemSour tamarind vegetable soup

Sayur asem is the soup that sits beside fried tempeh, rice and sambal on lunch tables across Jakarta and West Java, and it is most loved in the hot months, when its sharp, sweet-sour broth cools you down. Chunks of sweetcorn, chayote, long beans, raw peanuts and young melinjo leaves simmer in a clear broth soured with tamarind and rounded with a little palm sugar. It is light, with about 5 g of protein per portion, mostly from the peanuts; serve it with tempeh or tofu if you want a full meal. The most common mistake is adding all the vegetables at once: the corn and peanuts need a head start, while the long beans and leaves turn grey and soft if they boil too long. Chef's tip: dissolve the tamarind in a little hot water and add it in stages, tasting as you go, because tamarind blocks vary hugely in strength.

45 minIndonesianSoupsVeganGluten free
by KrazyBadal 0 views

Salade de pissenlitsDandelion salad with warm vinaigrette

In Lorraine and around Lyon, the first tender dandelion leaves of March and April are gathered from meadows (or bought in bunches at the market) for a salad that marks the end of winter. The leaves are pleasantly bitter, and a hot vinaigrette poured over them wilts them slightly, with soft eggs to make it a light supper. The traditional version has crisp lardons; this vegetarian version uses toasted walnuts and a little of their oil for the same richness. A plate gives about 15 g of protein from the eggs and walnuts, so it is not a high-protein dish. The yolks stay runny, so use pasteurised eggs for anyone pregnant, very young, older or vulnerable, or boil the eggs for 10 minutes instead. The mistake to avoid is using big, old leaves from flowering plants; they are tough and harshly bitter. Chef's tip: soak the leaves in cold water for 30 minutes before drying them; it crisps them and tames some of the bitterness.

25 minFrenchSaladsGluten free
by KrazyBadal 0 views

Canh rau ngot with tofuKatuk leaf and tofu soup

Canh rau ngot is one of the plainest and most loved soups on a Vietnamese family table, served at dinner in Hanoi and the Mekong Delta alike, in a shared bowl beside rice, a braised dish and a dipping sauce. The leaves of the katuk shrub are bruised and simmered briefly until soft and sweet. It is usually made with minced pork or dried shrimp; this vegetarian version uses cubes of tofu and a little fried shallot for savouriness. Each bowl has about 110 kcal and roughly 10 g of protein, from the tofu, so it is a light side soup. Katuk can be found frozen in Asian shops; young spinach is the nearest stand-in. The common mistake is overcooking the leaves, which turn khaki and slimy. Chef's tip: rub the leaves between your palms before cooking; bruising them lets them release their sweetness in just a few minutes.

20 minVietnameseSoupsVeganGluten free
by KrazyBadal 0 views

Lalapan with sambal tomatRaw vegetables with tomato sambal

In Sundanese homes and warung across West Java, from Bandung to Bogor, lalapan sits on the table at nearly every rice meal: a plate of raw cucumber, cabbage, long beans, Thai basil, lettuce and sometimes small green aubergines, dipped one by one into fiery sambal. It is about freshness and crunch more than cooking. The usual sambal terasi uses shrimp paste, so here it is a vegetarian sambal tomat of fried chilli, shallot, garlic and tomato, ground with palm sugar and lime. A portion gives only about 3 g of protein, so pair it with fried tofu or tempeh and rice for a full meal. The most common mistake is serving limp vegetables: wash them, then crisp them in iced water and dry them well. Chef's tip: fry the sambal ingredients until the tomato skins split and the shallots catch at the edges; that charring gives the depth shrimp paste usually brings.

25 minIndonesianSidesVeganGluten freeSpicy
by KrazyBadal 0 views

Kaeng khae with tofu and mushroomsHerb curry with tofu and mushrooms

Kaeng khae comes from the hills around Chiang Mai and Lampang, where it is cooked through the rainy season with whatever the garden and forest give: pea aubergines, long beans, pumpkin tips, acacia shoots and handfuls of leaves, in a brothy, coconut-free curry scented with lemongrass and the peppery prickly ash called makhwaen. In northern homes it is a lunch dish eaten with sticky rice. It is normally cooked with chicken, frog or fish and seasoned with fermented fish; this vegetarian version uses firm tofu, oyster mushrooms, soy sauce and a little salted soybean paste. With the tofu a portion has about 11 g of protein, so it is light rather than high protein. The common mistake is adding all the vegetables at once: the leaves are done in a minute while the beans and aubergines need five. Chef's tip: dry-fry the curry paste in a spoon of oil until it smells toasty before adding water; it gives the broth its depth without any fish.

45 minThaiCurriesVeganSpicy
by KrazyBadal 0 views

Tahu bacemSweet braised tofu

Tahu bacem is tempe bacem's softer sister, sold side by side on the gudeg stalls of Yogyakarta and Klaten and cooked at home on Sundays to see the family through the week. Firm tofu soaks up a braise of coconut water, palm sugar, coriander and galangal until it turns the colour of caramel all the way through, and a quick sear gives it a thin, chewy skin. A portion of about 200 g of tofu gives roughly 26 g of protein, from the soybeans in the tofu. The usual mistake is using silken or soft tofu, which breaks apart during the long simmer; buy firm or extra-firm. Chef's tip: press the tofu for 15 minutes before braising; the drier it is, the more of the sweet, spiced liquid it drinks in.

70 minIndonesianVegetarianVeganGluten free
by KrazyBadal 0 views

Tempe bacemSweet braised tempeh

Every warung in Yogyakarta and Solo has a tray of tempe bacem on the counter, dark, sticky and sweet, eaten at lunch with rice, sambal and a few raw cucumber slices, or packed for journeys because it keeps so well. The tempeh is simmered slowly in coconut water with palm sugar, galangal, coriander seed and bay leaf until the liquid has gone and every slab is glazed, then seared briefly so the edges caramelise. A portion of about 150 g of tempeh gives roughly 28 g of protein, nearly all from the fermented soybeans. The common mistake is turning the heat up to hurry the braise: the sugar catches and turns bitter before the tempeh has soaked anything up. Chef's tip: make it a day ahead; bacem tastes deeper after a night in the fridge and sears better cold.

65 minIndonesianVegetarianVeganGluten free
by KrazyBadal 0 views

Chin baung kyawStir-fried roselle leaves

Chin baung, the tart leaf of the roselle plant, is so loved in Myanmar that it is sometimes called the national vegetable, and chin baung kyaw is cooked in homes from Yangon to Mandalay as a sharp, garlicky side for rice and a bowl of light soup. The leaves collapse into a dark, tangy, almost jammy relish with bamboo shoot and chilli. The usual version has dried shrimp or a little fish sauce; this one is vegetarian, using fried shallots and a pinch of salt for savour. It is a side with about 3 g of protein per portion. The common mistake is under-cooking: the leaves should be fried until the liquid has gone and the oil separates, or the sourness tastes raw. If you can't find roselle leaves, use sorrel or spinach with a squeeze of lime. Chef's tip: let the garlic and shallots turn properly golden before the leaves go in; their sweetness balances the sourness.

30 minBurmeseSidesVeganGluten freeSpicy
by KrazyBadal 0 views

Asam pedas ikanSour spicy tamarind fish

Asam pedas, "sour and spicy", is the pride of Malay kitchens in Melaka and Johor, cooked for everyday lunches and sold at rice stalls with a dozen other dishes. Fish steaks simmer in a thin, brick-red gravy of dried chilli, shallot and belacan soured with tamarind, with okra and tomato soaking up the sauce and Vietnamese mint scenting it. It is fiery, tangy and light, with about 29 g of protein a portion from the fish; eat it with plenty of plain rice. The common mistake is rushing the chilli paste: if it isn't fried until the oil separates, the gravy tastes raw and harsh. Chef's tip: use oily, firm fish such as Spanish mackerel or stingray, which stand up to the sour broth.

50 minMalaysianFishGluten freeSpicy
by KrazyBadal 0 views

Sayur sopClear vegetable soup

Sayur sop is the clear vegetable soup cooked in homes all over Indonesia, from Medan to Surabaya, on any ordinary weeknight and whenever a child is poorly; it is spooned over rice beside fried tofu or tempeh. Most families make it with chicken stock, so this is the vegetarian version, built on vegetable stock with fried shallots and celery leaf for depth. It is gentle, savoury and fragrant with nutmeg and white pepper, and children love it. It has about 4 g of protein per portion, from the vegetables and macaroni; add cubes of firm tofu for more. The common mistake is boiling it hard, which clouds the broth and breaks the potato; keep it at a lazy simmer. Chef's tip: fry the garlic and shallot in a little oil before they go in, rather than adding them raw, for a broth that tastes much richer than it is.

40 minIndonesianSoupsVeganGluten free
by KrazyBadal 0 views

Brongkos with tofu and tempehTofu and tempeh black nut stew

Brongkos is one of Yogyakarta's old royal-kitchen dishes, a near-black stew of keluak nut paste and coconut milk eaten at lunch with rice, often alongside gudeg. The classic pot holds beef with tofu and cowpeas; this is a vegetarian version, using tofu, tempeh and red cowpeas only, which many Jogja families also cook. The keluak gives a deep, earthy, almost chocolatey flavour, softened by coconut milk and a little palm sugar. A portion gives about 29 g of protein, from the tofu, tempeh and cowpeas. The dried cowpeas need soaking for 8 hours or overnight first, which is not counted in the times. The common mistake is using keluak that has gone bad: crack each nut and smell it; the flesh should be dark and smell earthy, never sour or mouldy. Chef's tip: brongkos is better the next day, when the beans and tofu have soaked up the sauce.

95 minIndonesianCurriesVeganGluten free
by KrazyBadal 0 views

Pepes tahuTofu and basil in banana leaf

In Bandung and the hills of West Java, pepes means anything wrapped in banana leaf, steamed and then charred over coals, and pepes tahu is the everyday meat-free one, eaten at lunch with rice, raw vegetables and sambal. Mashed tofu is bound with egg, shallot, chilli, lemon basil and lime leaf, so it sets into a soft, fragrant, smoky cake inside its leaf. Each portion has about 150 g of tofu and most of an egg, giving roughly 24 g of protein, from the tofu and eggs. The common mistake is skipping the steaming and going straight to the grill: the outside burns while the egg in the middle stays raw. Chef's tip: steam first until the filling is firm right through, then grill only to scorch the leaf and add smoke.

65 minIndonesianVegetarianGluten freeSpicy
by KrazyBadal 0 views

Ikan kuah asamFish in clear sour broth

Across Ambon in Maluku and the coasts of North Sulawesi, ikan kuah asam is the soup families eat almost daily with papeda or rice, made from whatever fish came in that morning. The broth is thin and clear, bright with lime and tomato, warm with chilli and lemongrass, with chunks of fish poached just until they flake. It is light but filling, with about 28 g of protein a portion from the fish. The common mistake is adding the lime juice too early and boiling it: it turns bitter, so squeeze it in at the end. Chef's tip: use a firm, meaty fish such as tuna, mackerel or snapper, cut into large chunks, so it holds together in the broth.

30 minIndonesianFishGluten free
by KrazyBadal 0 views

Garang asemChicken and starfruit in banana leaf

Garang asem is a dish from Kudus and Demak on the north coast of Central Java, where it is cooked for family lunches and sold at warungs by midday. Bone-in chicken is packed into banana-leaf parcels with sour starfruit, tomato, whole chillies and a little thin coconut milk, then steamed until the juices turn into a light, tangy, peppery broth. It is clean-tasting rather than rich, and a portion has about 32 g of protein from the chicken; serve it with steamed rice. The common mistake is wrapping the parcels loosely so the broth runs out; fold the leaves in two layers and pin them tight. Chef's tip: if you can't find belimbing wuluh (sour starfruit), use green tomatoes and a spoon of tamarind water for the same sharpness.

70 minIndonesianChickenGluten free
by KrazyBadal 0 views

Botok tempeTempeh and coconut in banana leaf

In village kitchens of Central and East Java, from Klaten to Kediri, botok is a weekday parcel dish: crumbled tempeh mixed with freshly grated coconut, chilli, galangal and a little palm sugar, wrapped in banana leaf with a bay leaf and steamed until set. It comes to the table at lunch, unwrapped beside rice, and tastes of toasted coconut and bay, moist and crumbly rather than saucy. Each portion has about 125 g of tempeh plus coconut, giving roughly 24 g of protein, mainly from the tempeh. The common mistake is wrapping the parcels loosely, so steam gets in and the filling turns wet; fold them snugly and pin them shut. Chef's tip: squeeze a little of the coconut through your fingers before mixing; if it feels dry, add a spoon or two of water so the botok binds when it steams.

55 minIndonesianVegetarianVeganGluten freeSpicy
by KrazyBadal 0 views

Tahu campurFried tofu and beef noodle soup

Tahu campur comes from Lamongan in East Java, and its vendors carry it all over Surabaya, where it is a filling lunch or early supper eaten from a deep plate. Golden fried tofu, slices of rice cake, beef, bean sprouts and lettuce sit in a light, spiced beef broth, and a spoon of black petis (fermented shrimp paste) mashed with chilli, garlic and sweet soy is stirred through at the table. This version uses beef shin, which gives a clear broth and tender meat. A portion has about 30 g of protein, from the beef and the tofu. The common mistake is boiling the broth hard: it turns cloudy and greasy, so keep it at a gentle simmer and skim it. Chef's tip: thin the petis with a little hot broth before you add the chilli and lime, or it stays in sticky lumps.

135 minIndonesianSoups
by KrazyBadal 0 views

Ikan wokuFish in lemongrass basil paste

Woku is the signature sauce of Minahasa cooking around Manado in North Sulawesi, where fish woku is cooked for Sunday lunches after church and for family gatherings. Fish steaks simmer briefly in a bright yellow paste of turmeric, chilli, shallot and ginger, smothered in lemongrass, lime leaves, pandan, spring onion and handfuls of lemon basil, so the sauce is hot, herbal and sharp with lime. A portion has about 30 g of protein from the fish; eat it with plenty of rice. The common mistake is stirring hard once the fish goes in, which breaks it up; shake the pan instead. Chef's tip: add the basil only at the very end, off the heat, so it stays green and perfumed.

40 minIndonesianFishGluten freeSpicy
by KrazyBadal 0 views

Pepes ikanFish steamed in banana leaf

Pepes ikan is everyday Sundanese cooking from Bandung and the hills of West Java, made in the morning and eaten with rice, sambal and raw vegetables at lunch. Fish is rubbed with a yellow paste of turmeric, shallot, candlenut and chilli, scattered with lemon basil, wrapped in banana leaf and steamed, then charred briefly on a grill so the leaf smokes and perfumes it. The flesh comes out moist and fragrant. A portion has about 30 g of protein from the fish. The usual mistake is skipping the steaming and grilling straight away: the outside burns before the fish is cooked. Chef's tip: lemon basil (kemangi) is the signature; if you can't get it, use Thai basil with a little lemon zest.

60 minIndonesianFishGluten free
by KrazyBadal 0 views

Ping paGrilled lemongrass-stuffed fish

Ping pa is grilled fish the Lao way, cooked along the Mekong from Vientiane to Luang Prabang at riverside stalls, picnics and family weekends. A whole fish is crusted in salt, stuffed with lemongrass and grilled slowly over charcoal until the skin chars and the inside steams in its own juice, then picked apart at the table and eaten with sticky rice, herbs and a smoky tomato jeow (dip). A portion has about 30 g of protein from the fish. The common mistake is grilling over fierce flames: the skin burns long before the middle is cooked, so use glowing coals. Chef's tip: the thick salt crust isn't eaten; it protects the skin and keeps the flesh juicy, so peel it back as you eat.

50 minLaoFishGluten free
by KrazyBadal 0 views

Oseng tempeStir-fried tempeh with chilli

Oseng tempe is the quick fix of Javanese home cooking, made in Semarang, Surabaya and every student boarding house in between for weekday lunch or dinner with plain rice. Thin matchsticks of tempeh are fried until crisp-edged, then tossed with shallot, garlic, sliced chilli, galangal and bay leaf in sweet soy sauce until sticky, sweet, salty and hot. A portion with about 125 g of tempeh gives roughly 24 g of protein, almost all from the tempeh. The common mistake is adding the sweet soy too early, before the tempeh has browned: it soaks in, burns and turns the strips soft. Chef's tip: fry the tempeh separately first, then build the sauce and return it at the end, so every strip stays a little crunchy.

25 minIndonesianVegetarianVeganSpicy
by KrazyBadal 0 views

KantarelltoastChanterelle toast

Kantarelltoast is the dish Swedes wait all year for: in August and September, after a day picking golden chanterelles in the forests from Småland to Norrland, they fry them in butter with shallot, add a splash of cream and pile them on toast for a quick supper or starter. The mushrooms are peppery and almost apricot-scented, and the cream turns them silky. If you forage, only eat mushrooms you are certain of; shop-bought chanterelles are safest. The most common mistake is washing chanterelles under the tap, which makes them soggy; brush them clean and dry-fry them first to drive off their water. Chef's tip: a little grated Västerbotten-style hard cheese on top is classic, but check it is made with vegetarian rennet.

15 minScandinavianSnacks & Starters
by KrazyBadal 0 views

Khai luk khoei (son-in-law eggs)

Khai luk khoei, son-in-law eggs, is a central Thai dish made for family meals and temple fairs, and a favourite way to turn a few eggs into dinner: boiled eggs fried until blistered and golden, halved and spooned over with a sticky tamarind, palm sugar and fish sauce sauce, then finished with crisp shallots and chilli. It contains fish sauce, so it is not vegetarian. The mistake is frying wet eggs in oil that isn't hot enough; dry them well and the skin puffs and crisps instead of spitting. Chef's tip: boil the eggs for 7 minutes for a jammy centre; give 10 minutes and fully set yolks for anyone pregnant, very young, older or vulnerable.

27 minThaiSnacks & StartersGluten free
by KrazyBadal 0 views

Orak-arik telur (Indonesian scrambled eggs with vegetables)

Orak-arik means roughly 'scrambled up', and this Javanese home dish is what students in Yogyakarta and families everywhere in Java make when the fridge is nearly empty: a cheap, filling plate of cabbage, carrot and egg to eat with rice at dinner or pack into a lunchbox. The vegetables stay sweet and slightly crunchy while the egg sets into soft, savoury curds around them. The common mistake is adding the eggs while the vegetables are still wet and watery, which gives a pale, soggy mess; cook the vegetables until the pan is dry first. Chef's tip: let the egg set for 20 seconds before you start stirring, so you get large curds rather than crumbs.

15 minIndonesianVegetarianGluten free
by KrazyBadal 0 views

Tumis kacang panjang (Indonesian stir-fried long beans)

In Javanese homes and warungs, tumis kacang panjang is one of the quickest vegetable dishes on the table, cooked in minutes at dinner time and eaten with rice, fried tempeh and sambal. The beans keep a little bite, the tomato breaks down into a light, savoury gloss, and the chilli gives gentle heat. Plenty of cooks stir in a little terasi (shrimp paste); here it is left out to keep the dish vegan, with a pinch of sugar for balance. The common mistake is adding a lot of water and covering the pan, which boils the beans grey; a splash and a hot pan are enough. Chef's tip: cut the beans on a slant so more surface touches the pan and they cook faster.

15 minIndonesianSidesVeganGluten free
by KrazyBadal 0 views

Heong pengSesame maltose biscuits

Ipoh, the old tin-mining city in Perak, is famous for heong peng ('fragrant biscuits'), and visitors buy them by the bag along with white coffee. They are flat, round pastries with a crisp, flaky shell coated in sesame seeds, filled with a sticky, chewy layer of maltose mixed with shallot oil and fried shallots: sweet, savoury and deeply aromatic at once. Locals eat them with a cup of kopi in the morning or as a snack on the road. The pastry is traditionally made with lard; this recipe uses vegetable shortening and keeps the shallot oil, so it is vegan. Chef's tip: warm the maltose jar in hot water before measuring, then chill the finished filling until firm, because maltose softens fast and a runny filling leaks out and burns on the tray.

117 minMalaysianBakingVegan
by KrazyBadal 0 views

Bánh mì ốp la (Vietnamese fried eggs with baguette)

All over Saigon and Hanoi, street stalls serve bánh mì ốp la for breakfast: two or three eggs fried in a little iron pan, brought to the table sizzling, with a split baguette for scooping and a splash of dark seasoning sauce on top. The whites go lacy and crisp at the edges while the yolks stay soft, and the cucumber and chilli on the side keep it fresh. The usual mistake is frying the eggs on a fierce heat until the bottoms burn before the whites on top have set; a medium heat and a lid fix that. For pregnant people, young children, older or vulnerable people, cook the yolks until fully set. Chef's tip: warm the baguette in a hot oven for 3 minutes first so the crust shatters the way it does at the stall.

10 minVietnameseBreakfast & Brunch
by KrazyBadal 0 views

Bánh patê sôPork puff pastries

Bánh patê sô (from the French pâté chaud) are what Hanoi and Saigon bakeries pull out of the oven at dawn: round, flaky puff pastries with a juicy filling of seasoned pork mince, shallot, garlic, wood ear mushroom and plenty of black pepper. People eat them warm on the way to work with a glass of iced coffee, and boxes of them go to the family at Tết. The pastry shatters, the pork inside is savoury, slightly sweet and peppery. For a vegetarian version, swap the pork for crumbled firm tofu and chopped shiitake, seasoned with soy sauce instead of fish sauce. Warm pastry is the common mistake: it won't rise into layers, so keep the circles cold until they go in. Chef's tip: shape the filling into flattened balls a little smaller than you think, leaving a clear 1.5 cm rim to seal.

80 minVietnameseSnacks & Starters
by KrazyBadal 0 views

Saumon en papilloteSalmon baked in paper parcel

Saumon en papillote is everyday French home cooking at its lightest: a fillet of salmon sealed in baking paper with ribbons of courgette and carrot, lemon and dill, so it steams in its own juices in the oven. Across France it is a favourite midweek dinner because there is almost no washing-up, and each person opens their own fragrant parcel at the table, ideally with boiled new potatoes or rice. The usual mistake is cutting the vegetables too thick, so the fish overcooks while they stay raw; slice them very thin. Chef's tip: fold and crimp the paper edges tightly all the way round, or the steam escapes and the salmon dries out.

25 minFrenchFishGluten free
by KrazyBadal 0 views

Tôm rim (caramelised prawns)

Tôm rim is a homely dish cooked in kitchens from Hanoi to the Mekong Delta and eaten at the family rice tray with boiled greens and a clear soup: prawns simmered down in fish sauce, sugar and shallot until the liquid turns to a sticky, salty-sweet glaze. The mistake is walking away in the last few minutes, when the sauce goes from glaze to burnt very quickly. Chef's tip: leave the shells on if your prawns are small, as many Vietnamese cooks do; they turn crisp and caramelised and add flavour.

20 minVietnameseFishGluten free
by KrazyBadal 0 views

Croûte aux champignonsCreamy mushrooms on toast

In the mountain villages of Savoie and the Jura, croûte aux champignons is a quick supper in autumn and through ski season: thick toasted bread topped with mushrooms cooked down in butter, a splash of dry white wine and cream, sometimes with a little melted local cheese on top. It is rich and earthy, and a green salad alongside is all it needs. The recipe uses white wine, which mostly cooks off but not entirely; for an alcohol-free version use vegetable stock with a squeeze of lemon. The most common mistake is pouring in the cream before the mushrooms have browned and the wine has reduced, which gives a thin, grey sauce. Chef's tip: rub the hot toast with a cut garlic clove so every bite is fragrant.

20 minFrenchVegetarian
by KrazyBadal 0 views

Tumis jamur (Indonesian stir-fried oyster mushrooms)

Tumis jamur tiram is a favourite in Javanese homes and cheap warung kitchens across Indonesia, where grey oyster mushrooms are grown locally and sold by the bag every morning. Cooked fast in a hot wok, the mushrooms turn meaty and juicy, picking up garlic, shallot, a little chilli and the sweetness of kecap manis and tomato. It is eaten with rice as part of an everyday dinner, often next to tempeh or tofu. The usual mistake is crowding the pan, which makes the mushrooms release water and stew instead of browning. Chef's tip: tear the mushrooms by hand along their natural lines rather than slicing them; the ragged edges catch the sauce.

15 minIndonesianVegetarianVegan
by KrazyBadal 0 views

Urap (Javanese vegetables with spiced coconut)

Urap is a Javanese and Balinese side dish served at everyday meals and at slametan gatherings, and it is just as common heaped next to rice and tempeh on a weeknight. Freshly blanched long beans, spinach, cabbage and bean sprouts are tossed with grated coconut that has been steamed with shallot, garlic, chilli and lime leaf, so the vegetables taste bright and the coconut sweet, warm and fragrant. Many cooks add terasi (shrimp paste) to the coconut; this version leaves it out so it stays vegan. The common mistake is mixing the coconut into the vegetables hours ahead, when it turns sour and soggy; toss just before eating. Chef's tip: plunge the vegetables into cold water straight after blanching and squeeze the greens dry, or the dressing will be watery.

25 minIndonesianSaladsVeganGluten free
by KrazyBadal 0 views

Sambal udang (prawns in chilli sambal)

Sambal udang is a Malay home dish cooked for everyday rice meals and dished up at nasi lemak stalls from Kuala Lumpur to Penang: prawns cooked in a deep red paste of dried chilli, shallot and garlic, soured with tamarind and sweetened with a little sugar. This version leaves out belacan (shrimp paste) as optional. The mistake is not frying the chilli paste for long enough; it needs to cook until the oil separates and turns red, or it tastes raw and harsh. Chef's tip: soak the dried chillies in just-boiled water while you peel the prawns and the paste blends silky smooth.

25 minMalaysianFishGluten freeSpicy
by KrazyBadal 0 views

Ayam kecap (sweet soy chicken)

Ayam kecap is everyday Indonesian home cooking, made from Jakarta to Surabaya for family dinners and lunchboxes: bite-size chicken pieces browned, then simmered in kecap manis, the thick palm-sugar soy sauce, with garlic, shallot, ginger and tomato until glossy and sticky. The mistake is adding the kecap manis too early on a high heat; its sugar burns before the chicken is cooked, so add it once the chicken is browned and turn the heat down. Chef's tip: use boneless thighs, which stay juicy and cook in the time the rice takes.

30 minIndonesianChicken
by KrazyBadal 0 views

Telur dadar (Malaysian fluffy omelette)

Telur dadar turns up on Malaysian tables from Penang to Johor at almost any meal: next to nasi lemak for breakfast, in a nasi campur spread at lunch, or with plain rice, soy sauce and sambal on a night when there is no time to cook. It is thicker and puffier than a French omelette, with crisp brown edges and pockets of soft onion and chilli. The common mistake is pouring the eggs into oil that isn't hot enough, so they spread thin and turn rubbery instead of puffing up. Chef's tip: beat the eggs hard with a fork until frothy just before they go in, and use a small pan so the omelette stays thick.

10 minMalaysianBreakfast & BrunchGluten free
by KrazyBadal 0 views

KalathappamRice and jaggery cake

Kalathappam takes its name from the kalam, the heavy clay or metal pot it was once cooked in over a wood fire with embers heaped on the lid. In Malabar homes from Kozhikode to Kannur it appears at tea after the Ramadan fast and for family visits, cut into wedges and eaten warm with black tea. Soaked rice is ground with a little cooked rice and jaggery syrup, so the cake is naturally eggless and gluten free; ghee-fried coconut slivers and sliced shallots give it a crisp, savoury top and a sweet, chewy, gently bubbled middle. Grind the batter as smooth as you can: a gritty batter is the usual reason it turns out dense and sandy. Here it starts on the hob and finishes in the oven, which gives the heat from above that the embers once did. Chef's tip: let the shallots go only to light gold in the ghee; they keep cooking in the oven and turn bitter if they are already brown.

250 minIndianBakingGluten free
by KrazyBadal 0 views

SpargelsalatWarm asparagus salad

Asparagus farms along the Baden Spargelstraße and in the Lüneburg Heath sell their spears straight from roadside huts in May, and this lukewarm salad is how many households there eat the first bundle. White and green spears are cooked just tender, cut into lengths and dressed while warm in a sharp vinaigrette of white wine vinegar, mustard, shallot and plenty of chives, so they soak up the flavour. It goes with new potatoes, or as a light lunch with bread. A frequent mistake is overcooking white asparagus until it is limp and stringy. Chef's tip: dress the spears while still warm and leave them for 15 minutes; cold asparagus barely absorbs the dressing.

30 minGermanSaladsVeganGluten free
by KrazyBadal 0 views

Kambu koozhPearl millet porridge

In the hot months in rural Tamil Nadu, and at the Aadi festival of the village goddesses, big clay pots of kambu koozh are made the evening before and ladled out cold at midday to farm workers and pilgrims. Pearl-millet flour is cooked into a thick porridge, left overnight to sour lightly, then thinned with buttermilk and salt and eaten with chopped raw shallots, green chilli and a bite of pickle. It is sour, filling and surprisingly refreshing. A glass is about 165 kcal. Allow 8–12 hours of fermenting, not counted in the times. The usual mistake is adding the buttermilk to warm porridge, which makes it grainy; it must be completely cold first. Chef's tip: cook the porridge in a clay or steel pot rather than non-stick; it ferments more evenly and gets that clean, tangy taste.

30 minIndianDrinksGluten free
by KrazyBadal 0 views

Sambal kecapChilli and shallot soy sambal

Satay sellers in Jakarta and Madura hand out sambal kecap in little saucers, and at home in Java it gets spooned over fried tofu, grilled corn or a bowl of soto when there's no time to pound a proper sambal. It takes five minutes: raw bird's-eye chillies, shallot and tomato are sliced into glossy, treacle-sweet kecap manis with a squeeze of lime. The result is sticky, sweet, sharp and very hot all at once. Chef's tip: don't make it hours ahead; the shallots wilt and the lime turns bitter, so slice everything just before the food comes off the grill.

5 minIndonesianChutneys & DipsVeganSpicy
by KrazyBadal 0 views

Bánh bột lọcTapioca dumplings with prawn and pork

Huế's market stalls pile up flat banana-leaf packets of bánh bột lọc for an afternoon snack, unwrapped at the table and dipped in sweet, chilli-hot fish sauce. Inside each is a chewy, see-through tapioca dough with a single prawn and a nugget of pork belly cooked down with fish sauce and annatto, so you can see the orange filling glowing through. The prawn and pork are cooked before wrapping, then steamed again. Chef's tip: mix the tapioca starch with boiling water, not warm; with water that is not hot enough the dough stays crumbly and splits around the filling.

90 minVietnameseSnacks & StartersGluten free
by KrazyBadal 0 views

Cháo gàChicken rice porridge

Cháo gà is what Vietnamese mothers cook for anyone with a cold, and what late-night stalls in Hanoi and Saigon ladle out after midnight to people heading home. Toasted rice is simmered in chicken broth until it breaks into a loose, silky porridge, then topped with shredded chicken, lots of ginger and black pepper, spring onion and rau răm, with a side of gỏi gà if you are feeding a crowd. Chef's tip: toast the raw rice in a dry pan before simmering; untoasted rice gives a gluey, bland porridge instead of a nutty, loose one.

60 minVietnameseRice & GrainsGluten free
by KrazyBadal 0 views

Tahu isiStuffed fried tofu

Bandung commuters and Jakarta schoolchildren grab tahu isi from roadside gorengan stalls on the way home, biting into the crisp batter and the soft, peppery vegetable filling with a fresh green chilli. Squares of fried tofu are slit open, packed with stir-fried cabbage, carrot and bean sprouts, then dipped in a light garlic batter and fried again. They are just as good at room temperature for an afternoon snack. Chef's tip: let the filling cool and squeeze out its juice before stuffing; a wet filling steams inside the tofu and makes the batter slide off in the oil.

45 minIndonesianSnacks & StartersVegan
by KrazyBadal 0 views

Bánh giòPork rice dumplings

On cold Hanoi mornings vendors cycle round the old quarter with a steaming basket of bánh giò, banana-leaf pyramids of soft, almost pudding-like rice dough around a filling of minced pork, wood ear mushroom and a quail egg. They are breakfast, a late-night bite after the bars, and something to grab at the station. The batter is cooked on the stove first so it can be spooned into the leaves, and the pork filling is fried through before the parcels are steamed. Chef's tip: stir the batter until it is as thick as soft mashed potato before wrapping; if it is still runny it leaks out of the cones and the dumplings collapse.

90 minVietnameseSnacks & StartersGluten free
by KrazyBadal 0 views

Rau luộc chấm kho quẹtBoiled vegetables with dipping sauce

Farm families in the Mekong Delta, in Đồng Tháp and Cần Thơ, used to stretch a few spoonfuls of salty kho quẹt across a whole basket of boiled garden vegetables, and it is now a nostalgic favourite in Saigon restaurants. The dip is pork fat rendered into crisp cracklings, then fish sauce, sugar, shallot, dried shrimp and black pepper bubbled down until thick and sticky enough to 'scrape' (quẹt) with a vegetable. The vegetables do most of the work, so the plate stays light. Chef's tip: take the dip off the heat while it still looks a little loose; it sets as it cools and, cooked too far, it burns bitter and turns rock-hard.

30 minVietnameseSidesGluten free
by KrazyBadal 0 views

Sambal roaSmoked fish sambal

Manado families in North Sulawesi keep sambal roa in the cupboard the way others keep jam, and visitors leave with jars of it as a souvenir. Ikan roa, a garfish split and smoked on bamboo racks until dry, is flaked and fried with a mountain of chillies, shallots and lemongrass into a deep, smoky relish that turns plain rice or tinutuan porridge into a meal. Outside Indonesia, smoked mackerel gives a similar result. Chef's tip: pick through the fish carefully for fine bones before frying; once it is mixed into the sambal they are almost impossible to find.

45 minIndonesianChutneys & DipsGluten freeSpicy
by KrazyBadal 0 views

Sayur labu siamChayote and tofu coconut curry

On Lebaran morning in Java and Jakarta, sayur labu siam is the mild, soupy vegetable ladled over cut ketupat beside the richer opor and sambal goreng. Crisp-tender chayote, long beans and fried tofu simmer in a thin, pale-gold coconut broth fragrant with turmeric, galangal and salam leaf; it also makes an easy weeknight lontong sayur. This version is vegan, while many home cooks add a little terasi and dried shrimp to the spice paste. Chef's tip: let the broth simmer gently after the coconut milk goes in; a hard boil splits it into oily curds.

40 minIndonesianCurriesVeganGluten free
by KrazyBadal 0 views

Sambal goreng atiBeef liver in chilli coconut sauce

Next to opor ayam on the Lebaran table in Java sits a bowl of sambal goreng ati: cubes of beef liver and fried potato cooked in a sweet-hot red chilli sauce loosened with coconut milk and scented with galangal and lime leaf. It is rich, a little sticky and meant to be eaten in small spoonfuls with ketupat. Some cooks add fried quail eggs or petai beans. Chef's tip: blanch the liver in boiling water first and cook it right through in the sauce; underdone liver is unsafe, and boiling it too long beforehand makes it dry and grainy.

60 minIndonesianMeatGluten freeSpicy
by KrazyBadal 0 views

Bubur lambukSpiced beef rice porridge

Every afternoon in Ramadan, volunteers at Masjid Kampung Baru in Kuala Lumpur stir bubur lambuk in cauldrons the size of bathtubs and hand out thousands of packets to whoever queues before iftar. The porridge is fragrant with star anise, cinnamon and cloves, made rich with minced beef and a splash of coconut milk, and finished with fried shallots and herbs. At home it makes a gentle, warming one-pot meal. A vegetable and sweet-potato version works well for vegetarians. Chef's tip: walking away from the pot is the usual mistake; porridge catches on the bottom, so stir often and keep the heat low once it thickens.

90 minMalaysianRice & GrainsGluten free
by KrazyBadal 0 views

Ayam goreng berempahSpiced fried chicken

Ayam goreng berempah is what Malaysians pile beside nasi lemak at breakfast stalls in Kampung Baru and buy by the piece at Ramadan bazaars: chicken marinated in turmeric, lemongrass, galangal and ginger, fried until the skin is deep mahogany, then showered with the crunchy fried spice paste and curry leaves from the wok. Chef's tip: frying on too high a heat burns the spice coating before the meat near the bone is cooked; keep the oil at a steady 165 °C and check the thickest piece with a thermometer.

55 minMalaysianChickenGluten free
by KrazyBadal 0 views

Canh mướp tômLuffa and prawn soup

In summer the trellises of Vietnamese gardens hang heavy with luffa, and canh mướp is what goes on the table most evenings from Hanoi to Huế: a clear, barely salted broth with soft, sweet gourd and a little chopped prawn, ladled over rice through the meal. It takes 20 minutes and very little oil, which is why mothers make it for anyone feeling the heat. Chef's tip: add the luffa last and pull the pot off as soon as it turns translucent; overcooked luffa goes slimy and the soup turns grey.

20 minVietnameseSoupsGluten free
by KrazyBadal 0 views

Ayam percikGrilled chicken in coconut sauce

Along the roads into Kota Bharu, and at every Kelantan Ramadan bazaar, chicken legs flattened between bamboo sticks sizzle over long charcoal troughs while the cook splashes them again and again with a red-gold coconut sauce. 'Percik' means splashed, and that basting builds a sticky, slightly charred, sweet-spicy crust over juicy meat. At home a hot grill, barbecue or griddle pan does it. Chef's tip: basting from the start burns the coconut sauce black before the chicken is cooked; grill until almost done, then baste in the last 10 minutes.

75 minMalaysianChickenGluten free
by KrazyBadal 0 views

Nasi goreng pattayaFried rice in omelette

Despite the Thai beach in its name, nasi goreng pattaya is a Malaysian mamak and warung favourite, ordered at midnight in Kuala Lumpur or for a Sunday lunch in Johor: chilli-red chicken fried rice parcelled in a thin, golden omelette, then zigzagged with ketchup and chilli sauce. Children love cutting into it to find the rice. The rice can be made with mixed vegetables instead of chicken. Chef's tip: freshly cooked rice turns to mush in the wok; use rice cooked the day before and kept in the fridge.

30 minMalaysianRice & Grains
by KrazyBadal 0 views

IsawGrilled chicken intestines

Around the University of the Philippines campus in Diliman and in night markets across Manila, isaw is the street-grill snack people queue for: chicken intestines threaded in coils on sticks, grilled over charcoal until crisp and smoky, and dipped in sour, chilli-spiked vinegar. At home the key is hygiene: the intestines are slit open, scrubbed with salt and vinegar, then simmered before grilling, so they are clean and cooked through to 74 °C. Chef's tip: never skip the simmering step; grilled-from-raw intestines char outside long before the inside is safe.

90 minFilipinoMeatGluten free
by KrazyBadal 0 views

Lumpia SemarangBamboo shoot spring rolls

Semarang's lumpia carts trace their recipe back to a 19th-century Chinese-Javanese couple, and today the city's Gang Lombok and Pemuda Street sellers still roll them to order. The filling is young bamboo shoot stir-fried with prawns, egg and garlic, giving a juicy, faintly sweet crunch inside a crisp wrapper. They are eaten as a snack or light lunch with a thick garlic-palm sugar sauce, pickled cucumber, spring onion and chillies. Chicken can replace the prawns. Chef's tip: canned bamboo shoots must be boiled and drained first; skipping this leaves a sour, tinny smell through the whole roll.

75 minIndonesianSnacks & Starters
by KrazyBadal 0 views

Bò lá lốtBeef in betel leaves

Saigon's evening grill stalls fan charcoal under racks of bò lá lốt, little cigars of garlicky, lemongrass-scented minced beef wrapped in wild betel leaves that char and turn smoky, almost tea-like. They are eaten rolled in rice paper or lettuce with vermicelli and herbs, dipped in nước chấm or the funkier mắm nêm anchovy sauce. Look for lá lốt (Piper sarmentosum) in Vietnamese and Thai grocers; it is not the same as the betel leaf chewed with areca nut. Chef's tip: wrap with the shiny side of the leaf outward and keep the rolls snug; loose rolls unravel on the grill and the filling dries out.

45 minVietnameseMeatGluten free
by KrazyBadal 0 views

Sambal andalimanAndaliman pepper sambal

Around Lake Toba the Batak table nearly always holds a bowl of sambal andaliman, pounded fresh before lunch to go with grilled fish, arsik and boiled vegetables. Its signature is andaliman, a citrusy berry related to Sichuan pepper that makes the lips tingle and numb while the chillies bring the heat. It is raw, bright and lemony, best made the day you eat it. Dried andaliman is sold online and in Indonesian shops; Sichuan pepper is the nearest substitute. Chef's tip: toast the andaliman only briefly and pound it first; skipping that step leaves gritty husks and a dull, woody taste.

16 minIndonesianChutneys & DipsVeganGluten freeSpicy
by KrazyBadal 0 views

Serunding dagingSpiced beef coconut floss

On the first morning of Hari Raya, Malay families across the peninsula set out serunding daging beside lemang (rice cooked in bamboo) and ketupat, and jars of it are sent to relatives who couldn't come home. Beef is simmered tender, shredded into fine threads and slowly dry-fried with a lemongrass and chilli paste and grated coconut until it is fluffy, dark and almost crisp. It keeps for weeks and is wonderful sprinkled over plain rice. Chef's tip: turning up the heat to speed things up scorches the coconut and makes it bitter; it needs low heat and constant stirring for the full hour.

180 minMalaysianMeatGluten free
by KrazyBadal 0 views

Opor ayamChicken in coconut milk

Ask anyone in Java what they eat on the first morning of Lebaran and the answer is opor ayam with ketupat: chicken simmered slowly in a creamy, ivory coconut sauce perfumed with coriander, lemongrass, galangal and salam leaf, rich but not at all fiery. Families cook a big pot the night before so the flavours deepen, then serve it with sambal goreng ati and crackers. For a vegetarian version, use fried tofu and hard-boiled eggs. Chef's tip: toast the candlenuts and coriander before grinding; raw, they make the sauce taste flat and slightly bitter.

75 minIndonesianChickenGluten free
by KrazyBadal 0 views

Nasi goreng kampungVillage fried rice

Kampung means village, and this is the fried rice of Malay countryside kitchens and roadside warung: hot with pounded bird's-eye chillies, savoury from toasted belacan shrimp paste and crisp ikan bilis (dried anchovies), and green with water spinach. It is cooked fast and eaten for lunch with a runny fried egg on top. Chef's tip: adding the anchovies with the rice makes them soggy; fry them crisp first, take half out and scatter them on at the end.

25 minMalaysianRice & GrainsSpicy
by KrazyBadal 0 views

CombroCassava balls with spicy filling

Combro comes from the Sundanese 'oncom di jero', oncom inside, and that hidden centre is the point: crumbled fermented oncom fried with chilli, shallot and a little palm sugar, wrapped in grated cassava and fried until golden. Families in Garut and Bogor eat them warm with sweet tea in the late afternoon, and they appear at village arisan gatherings by the tray. Oncom is hard to find outside Indonesia; crumbled tempeh gives a similar nutty, savoury filling. Chef's tip: squeeze the grated cassava hard in a cloth; if it stays wet, the balls split open in the oil and the filling leaks out.

45 minIndonesianSnacks & StartersVeganGluten freeSpicy
by KrazyBadal 0 views

Canh cua rau đayCrab and jute leaf soup

Through the sticky Hanoi summer, the cheapest and most loved soup is canh cua: tiny rice-field crabs pounded and strained so the sweet crab 'curds' float to the top of a broth of slippery jute leaves (rau đay) and luffa, eaten with rice and crunchy pickled aubergines. Away from the paddies, fresh crab meat gives the same soft curds; if you buy live crabs, cook only lively ones and discard any that are dead. Chef's tip: stir the broth only until it comes to a simmer, then leave it; keep stirring and the crab curds break into a cloudy mush.

40 minVietnameseSoupsGluten free
by KrazyBadal 0 views

Gà luộc lá chanhPoached chicken with lime leaves

No northern Vietnamese ancestor altar at Tết or on a death anniversary is complete without a whole golden poached chicken, and once it comes down from the altar it is chopped and eaten with hair-thin shreds of lime leaf and a dip of salt, pepper and lime. The skin is taut and yellow, the meat juicy, and the broth goes on to make miến or cháo. Buy a chicken without its head and feet. Chef's tip: plunge the bird into iced water as soon as it is cooked; skip the ice bath and the skin wrinkles, loosens and loses its shine.

60 minVietnameseChickenGluten free
by KrazyBadal 0 views

Sambal bajakCooked chilli sambal

In Solo and Yogyakarta warung kitchens a jar of sambal bajak sits beside the rice pot, ready for fried tempeh, boiled greens or a plain omelette at any meal of the day. Red chillies, shallots and candlenuts are blitzed and then fried slowly in plenty of oil with palm sugar and tamarind until the paste turns brick-red, glossy and jammy, mellow rather than raw-hot. This version is vegan: a spoon of salted fermented soybean paste brings the savoury depth that Javanese cooks usually get from toasted terasi (shrimp paste); swap 1 tsp of terasi back in if you eat it. Kept under its layer of oil, it lasts two weeks in the fridge. Chef's tip: the common mistake is stopping too soon; a pale, watery bajak tastes harsh and spoils quickly, so keep frying until the oil splits clear away from the paste.

45 minIndonesianChutneys & DipsVeganGluten freeSpicy
by KrazyBadal 0 views

Lemper ayamSticky rice rolls with chicken

Lemper turns up in every Javanese snack box, from office meetings to selamatan prayers: a log of savoury coconut sticky rice wrapped round chicken shredded and cooked down with coriander, lemongrass and coconut milk, then rolled tight in banana leaf. Some are grilled afterwards for a smoky leaf flavour. They make a filling mid-morning snack and travel well. Chef's tip: cook the chicken filling until it is quite dry; a saucy filling soaks into the rice and the rolls fall apart when unwrapped.

90 minIndonesianSnacks & StartersGluten free
by KrazyBadal 0 views

Sambal ijoGreen chilli sambal

Walk into any nasi Padang restaurant in Bukittinggi or Jakarta and the green sambal arrives among the stacked plates, a sharp, grassy partner to rendang, fried chicken and boiled cassava leaves. Green chillies, unripe tomatoes and shallots are steamed until soft, pounded roughly and then fried briefly in oil so they keep their pale jade colour and gentle heat. Minang cooks serve it at lunch and dinner, often scooped onto rice before anything else. Chef's tip: don't blend it smooth or fry it long; the charm is in its chunky texture and fresh green colour, which turns khaki if it cooks too hard.

30 minIndonesianChutneys & DipsVeganGluten freeSpicy
by KrazyBadal 0 views

Bún cá Hải PhòngFish noodle soup

The port city of Hải Phòng starts the day with bún cá: a tomato-tinted broth, fried pieces of turmeric-marinated fish and soft fish cake, round rice noodles, fistfuls of dill and celery and a slick of chilli, eaten at tiny plastic tables by the docks. Snakehead is traditional, but any firm white fish works. Chef's tip: fry the fish and add it to each bowl at the end; simmered in the broth, it breaks up and turns the soup cloudy and muddy-tasting.

50 minVietnamesePasta & NoodlesGluten free
by KrazyBadal 0 views

Char siu bao (barbecued pork buns)

Order dim sum anywhere from Guangzhou to San Francisco and a basket of three snowy char siu bao will arrive, each one split open at the top to show a glossy filling of sweet, smoky barbecued pork. This recipe makes the char siu too: pork shoulder marinated overnight in the fridge with hoisin, honey and five-spice, roasted to at least 63 °C and rested, then diced into a thick oyster-sauce gravy. The dough uses both yeast and baking powder, which is what makes the buns burst. The mistake is a wet, runny filling: it must be thick enough to hold its shape when cold. Chef's tip: steam on the highest heat and never lift the lid early, or the buns will stay closed.

120 minChineseMeat
by KrazyBadal 0 views

Kashmiri ver masalaKashmiri spice cakes

In Srinagar's old city, ver is still made at the end of summer and strung up to dry in kitchens: flat, ring-shaped cakes of ground spices bound with shallot paste and pungent mustard oil, dark red and rock hard. It was a way to store flavour for the long winter, when fresh ingredients were scarce. A piece grated into the pot gives Kashmiri food its typical deep red colour and its warm, sweet-hot fennel and dry ginger flavour, without tomatoes or onions: think dum aloo, nadru yakhni (lotus stem), haak (collard greens), chaman (paneer) and rogan josh. Kashmiri Muslim kitchens often add garlic; Pandit homes may leave the shallots out altogether. Common mistake: drying the cakes in a damp or closed spot; they stay soft inside and grow mould. Chef's tip: heat the mustard oil until it smokes and then cool it before mixing, to take away its raw, sharp bite.

50 minIndianBasicsVeganGluten free
by KrazyBadal 0 views

Pidiyum kozhiyumRice dumplings with chicken curry

Central Kerala's Syrian Christian families, from Kottayam to Thrissur, make this for Christmas and Easter mornings and for the gatherings that follow a wedding. The pidi are marble-sized balls of roasted rice flour and coconut, poached in water and then simmered in thick coconut milk with garlic, cumin and shallots until they sit in a creamy, gently savoury sauce. Alongside goes a fiery kozhi curry (chicken curry) of bone-in chicken in a coconut-oil masala of onion, ginger, chilli and fennel-scented garam masala, cooked until the chicken reaches 74 °C at the thickest part. Each plate gets a ladle of soft, mild pidi and a ladle of red curry, and the two run together. It takes a little time, so families often roll the pidi together while the curry simmers. Common mistake: mixing the rice flour with cold or lukewarm water; the dough cracks and the pidi fall apart in the pot. Chef's tip: use boiling water and knead while it is still hot, wrapped in a cloth.

110 minIndianChickenGluten free
by KrazyBadal 0 views

Canh bí đỏ chay (clear pumpkin soup)

Every Vietnamese family meal has a canh, a light soup to sip between mouthfuls of rice, and in autumn in the north the pot is often full of orange pumpkin. Unlike a blended Western pumpkin soup this one stays clear and brothy, with soft, sweet chunks you break with a spoon. Most kitchens add minced pork or dried prawns; this vegetarian version gets its depth from shiitake and a little soy. It is a good soup for children and for anyone recovering from a cold. Chef's tip: cut the pumpkin into even 3 cm chunks and stop cooking as soon as they are tender; overcooked pumpkin falls apart and turns the broth cloudy and porridge-like.

25 minVietnameseSoupsVeganGluten free
by KrazyBadal 0 views

Yam makheua yao (grilled aubergine salad)

In Bangkok's evening markets, cooks blister long green aubergines straight over charcoal until the skins blacken, then peel them and dress the soft, smoky flesh with lime, chilli, shallot and plenty of herbs. It is a cooling side for grilled meats and sticky rice, or a light lunch on its own. Stalls usually top it with minced pork or dried shrimp and season with fish sauce; here crisp fried tofu and tamari make it vegan. Chef's tip: char the aubergines until they collapse completely and the skin is papery; pulling them off too soon leaves spongy, bitter centres.

30 minThaiSaladsVeganGluten free
by KrazyBadal 0 views

Bánh gối (pillow pastries)Fried pork pastries

Along Lý Quốc Sư street in Hanoi's Old Quarter, bánh gối come out of the fryer puffed and blistered, piled on trays beside spring rolls, and are eaten with a sweet-sour dip full of pickled green papaya and carrot. Each 'pillow' is a thin wheat pastry folded around minced pork, mung bean vermicelli, wood ear mushroom and half a quail egg. They are an afternoon snack in the cold months, eaten while the pastry is still shatteringly crisp. Chef's tip: seal the edges with a little water and press out the air; trapped air makes the pastries burst open in the oil.

65 minVietnameseSnacks & Starters
by KrazyBadal 0 views

Thịt kho trứng (caramelised pork belly and eggs)

In southern Vietnam the New Year does not feel like Tết without a big pot of thịt kho trứng on the stove: chunks of pork belly and peeled boiled eggs simmered slowly in coconut water, fish sauce and a dark caramel until the fat is jelly-soft and the eggs are stained mahogany. Families cook it a day or two ahead and reheat it throughout the holiday, when its flavour only deepens. It is eaten with plain rice, pickled dưa món or củ kiệu, and bitter melon soup. For a vegetarian table, firm tofu and eggs can be braised in the same way with soy sauce. Chef's tip: blanch the pork first and keep the simmer lazy; a hard boil makes cloudy, greasy sauce and dry, tough meat.

120 minVietnameseMeatGluten free
by KrazyBadal 0 views

Canh khổ qua nhồi thịt (stuffed bitter melon soup)

Southern families serve this soup on the first days of Tết because khổ qua sounds like 'the hardship has passed'. Short lengths of bitter melon are hollowed out, packed with seasoned minced pork, wood ear mushroom and mung bean vermicelli, and simmered until the green skins turn soft and the pork is juicy. The broth is clear and gently bitter, a welcome counterpoint to sweet braised dishes. A vegetarian stuffing of crumbled tofu and mushrooms works the same way. Chef's tip: scrape out all the white pith along with the seeds and blanch the melon briefly; leaving the pith in is what makes the soup aggressively bitter.

60 minVietnameseSoupsGluten free
by KrazyBadal 0 views

Gaeng liang (peppery pumpkin and lemon basil soup)

Older cooks in Ayutthaya and the central plains make this soup for new mothers and anyone feeling run down: a cloudy broth of pounded shallot, white pepper and krachai (fingerroot), packed with pumpkin, baby corn, sponge gourd and handfuls of lemon basil. It is eaten as one of several dishes with rice at a home meal, never as a creamy starter. The everyday version pounds dried shrimp and shrimp paste into the base and seasons with fish sauce; here dried shiitake and tamari give the savouriness, so it is vegan. Chef's tip: add the lemon basil off the heat at the very end; boiled basil turns black and loses the peppery perfume the soup is named for.

30 minThaiSoupsVeganGluten free
by KrazyBadal 0 views

Miang kham (leaf-wrapped bites)Leaf-wrapped snack bites

'One bite wrapped' is how the name translates, and central Thai families set out trays of the little piles of ingredients for guests to fold for themselves, in leaves of wild betel (cha plu). Each mouthful bursts with sour lime peel, hot chilli, sharp ginger and shallot, toasty coconut and peanut, all held by a dark, sticky palm-sugar sauce. The usual dried shrimp and shrimp paste are left out; tamari keeps the salty depth, so it stays vegan. Chef's tip: dicing the lime too big is a common mistake; cut it into 5 mm pieces, skin and all, so it adds tang without bitterness.

30 minThaiSnacks & StartersVeganGluten free
by KrazyBadal 0 views

Sakoo sai moo (tapioca pork dumplings)

Market dessert-and-snack sellers across central Thailand, from Bangkok's Or Tor Kor to Ratchaburi's floating market, line these glassy dumplings up on banana leaves beside khao kriap pak mo. The tapioca skin is chewy and translucent, showing a sweet-salty filling of minced pork cooked with preserved radish, peanuts and palm sugar. They are eaten warm, wrapped in a lettuce leaf with coriander and a bird's-eye chilli, and dressed with garlic oil. Chef's tip: soaking the tapioca too long is the mistake; it needs only enough water to become a damp, mouldable dough, or it turns soupy.

75 minThaiSnacks & StartersGluten free
by KrazyBadal 0 views

Plah goong (prawn salad with lemongrass)

Plah is the old Thai word for a salad of barely cooked seafood or meat, and plah goong is a favourite at restaurants along the Gulf coast in Phetchaburi and Hua Hin, where the prawns come in that morning. The dressing of lime and nam prik pao is sweet, sour and smoky, and thin slices of raw lemongrass and kaffir lime leaf make it fragrant and crunchy. Traditionally the prawns are only seared or even served barely 'cooked' by the lime; this recipe cooks them through, which is safer. Chef's tip: dress the prawns while they are still warm, not straight from the fridge; cold prawns won't soak up any of the dressing.

20 minThaiSaladsGluten freeSpicy
by KrazyBadal 0 views

Tartare d'alguesSeaweed tartare

Tartare d'algues is a modern Breton classic, a dark green, salty spread of chopped seaweed with capers, shallots, gherkins and lemon, sold in jars at markets in Roscoff and Saint-Malo and spread on toast or blinis at the apéro. Brittany harvests more seaweed than anywhere else in Europe. The common mistake is not rinsing salted seaweed well enough, so it is far too salty. Chef's tip: rinse the seaweed in two changes of cold water, then taste a piece before chopping.

20 minFrenchChutneys & DipsVeganGluten free
by KrazyBadal 0 views

Mít non kho (braised young jackfruit)

In Quảng Nam and Huế, where jackfruit trees shade nearly every garden, cooks pick the fruit while it is still green and hard and braise it like pork. The flesh soaks up a dark caramel and coconut-water sauce and turns tender and stringy, with a mild, savoury, almost meaty chew. Pagoda kitchens serve it during the Vu Lan month and on fasting days, alongside rice and a plate of boiled greens. Ordinary homes often add pork belly or fish sauce; this temple-style pot keeps it plant-based. Chef's tip: oil your hands and knife before cutting fresh jackfruit, or use tinned young jackfruit in brine; the sap is sticky like glue and is the usual reason people give up.

60 minVietnameseCurriesVeganGluten free
by KrazyBadal 0 views

Khanom mo kaeng (Thai coconut custard cake)

Drive south from Bangkok and every roadside shop in Phetchaburi sells this dense custard in foil trays, because the province's sugar palms give it the palm sugar that defines it. Duck eggs, coconut cream and mashed taro bake into a firm, fudgy slab with a browned top, then a scattering of crisp fried shallots adds a savoury, sweet-onion crunch. Cut it in squares for an afternoon snack. Chef's tip: the common mistake is baking it too hot, which makes it puff and crack; bake low until just set, then brown the top under the grill.

75 minThaiDessertsGluten free
by KrazyBadal 0 views

Gaeng kari gai (Thai yellow chicken curry)

Thai yellow curry came to Bangkok through Muslim and Indian traders, and you still find it at curry-over-rice shops near the old mosques of Bang Rak, ladled out with a sharp cucumber relish called ajad. It is the gentlest of the Thai curries: turmeric and curry powder in coconut milk, with chicken, waxy potatoes and onion that soak up the sauce, and children usually like it. For a vegetarian version, use 400 g fried tofu and extra potato, a shrimp-free paste and light soy sauce instead of fish sauce. Chef's tip: fry the paste in the thick coconut cream until the oil separates before adding anything else; skipping this is why many home yellow curries taste raw and powdery.

50 minThaiCurriesGluten free
by KrazyBadal 0 views

Tom klong (smoky sour dried-fish soup)

Tom klong is the older, rustic cousin of tom yum, cooked in central Thai homes along the rivers of Suphan Buri and Ang Thong, where fish was dried and smoked to keep through the rains. Shallots, garlic and dried chillies are charred first, then simmered with tamarind, lemongrass and galangal, and smoked dried fish turns the clear broth deep and savoury. It is sour, smoky and hot, eaten with rice and a plain omelette. Look for dried smoked fish (pla krob or pla salid) in Asian grocers, or use smoked mackerel. Chef's tip: grill the aromatics until blackened in patches; pale, raw shallots give a thin soup without the smoke that defines it.

35 minThaiSoupsGluten freeSpicy
by KrazyBadal 0 views

Phá lấu (five-spice braised pork offal)

In District 4 and Chợ Lớn, Saigon's Chinese quarter, phá lấu carts park outside schools and alleys every afternoon, ladling pork offal from a bubbling five-spice broth into bowls to eat with crusty bread and a dip of lime, salt and pepper. Teochew immigrants brought the braise; the Vietnamese version adds coconut water and a splash of coconut milk, which makes the broth rich, sweet and orange-red with annatto. Chef's tip: scrub and blanch the offal twice with salt and vinegar; skipping the cleaning leaves a strong smell that no amount of spice will hide.

130 minVietnameseMeat
by KrazyBadal 0 views

Yam tua plu (wing bean salad)

Wing beans grow on fences in back gardens all over central Thailand, and their frilly, four-edged slices make one of the most loved yam on a family table, eaten alongside a curry and rice at dinner. The beans are blanched for seconds so they stay crunchy and grassy, then coated in coconut cream sharpened with lime and nam prik pao, with peanuts and crisp shallots on top. The usual restaurant version adds poached prawns or minced pork and seasons with fish sauce; this one uses tamari, so it is vegan. Look for wing beans in Asian grocers; fine green beans work too. Chef's tip: the common mistake is overcooking the beans; blanch them for 30 seconds only and plunge into iced water, or they turn olive-grey and limp.

20 minThaiSaladsVeganGluten free
by KrazyBadal 0 views

Nam prik pao (Thai chilli jam)

Every Thai kitchen keeps a jar of this dark, glossy chilli jam: it goes into tom yum and yam salads, onto plain rice and omelettes, and Bangkok office workers spread it on toast. The chillies, shallots and garlic are fried until deeply golden, then cooked down with tamarind and palm sugar, so it tastes sweet, sour and smoky rather than just hot. Most shop jars contain dried shrimp and fish sauce; this one uses tamari and a little extra shallot for depth, so it is vegan. For the traditional version, fry 2 tbsp dried shrimp with the garlic and swap the tamari for fish sauce. Chef's tip: take the garlic out as soon as it turns pale gold; burnt garlic is the most common reason chilli jam tastes bitter.

45 minThaiChutneys & DipsVeganGluten freeSpicy
by KrazyBadal 0 views

Poireaux vinaigretteLeeks in vinaigrette

Poireaux vinaigrette is the humble leek starter of Parisian bistros, served lukewarm on long plates from autumn to early spring, when leeks are cheap and sweet. Whole young leeks are poached until silky, drained well and dressed while still warm with a punchy mustard vinaigrette, so they drink it in. Some bistros finish them with chopped egg; this version keeps it vegan with shallots and chives. The common mistake is not washing the leeks well, which leaves grit between the layers. Chef's tip: tie the leeks in a bundle before poaching so they stay whole and easy to lift out.

30 minFrenchSaladsVeganGluten free
by KrazyBadal 0 views

Saumon à l'oseilleSalmon with sorrel sauce

Saumon à l'oseille was created in the 1960s at the Troisgros brothers' famous restaurant in Roanne, north of Lyon, and it soon became a dinner-party classic in French homes. Thin escalopes of salmon are cooked for barely a minute and laid on a pale green cream sauce sharpened with sorrel, whose lemony bite cuts the richness of the fish. This home version uses a quick fish stock and no wine, so it is alcohol-free. The common mistake is overcooking the salmon; the thin escalopes are done the moment they turn pale. Chef's tip: add the sorrel at the very end and take it off the heat at once; it collapses in seconds and turns khaki if boiled.

25 minFrenchFishGluten free
by KrazyBadal 0 views

Dinde aux marronsRoast turkey with chestnuts

Dinde aux marrons, roast turkey with chestnuts, is the Christmas Day dish of much of France, carried to the table at lunch on 25 December, often after oysters and smoked salmon. The bird is rubbed with butter, roasted with a gentle chestnut and onion garnish, and served with its pan juices. The stuffing is cooked separately here, which keeps it safe and the bird evenly cooked. The common mistake is roasting too long, which dries the breast. Chef's tip: the turkey is ready when the thickest part of the thigh reads 74 °C; rest it for 45 minutes under foil before carving.

240 minFrenchChickenGluten free
by KrazyBadal 0 views

Vinaigrette à la moutardeMustard vinaigrette

The mustard vinaigrette is made fresh in every French kitchen before dinner, often right in the bottom of the salad bowl, and spooned over butter lettuce served after the main course and before the cheese. The classic ratio is one part vinegar to three of oil, with a spoonful of Dijon mustard to hold it together into a thick emulsion. The common mistake is dissolving the salt in the oil, where it stays gritty; it must go in the vinegar first. Chef's tip: dress the leaves just before serving and toss with your hands, so every leaf is coated but not soggy.

5 minFrenchBasicsVeganGluten free
by KrazyBadal 0 views

Pâté lorrainPork and veal pastry pie

Pâté lorrain is the pride of Lorraine in north-east France, a long puff pastry loaf filled with pork and veal marinated overnight in white wine, shallots and herbs, served hot as a starter for Sunday lunch or village feasts with a green salad. It contains pork. The meat marinates raw in wine in the fridge and then bakes for an hour, which cooks off most of the alcohol but not all; for an alcohol-free version marinate in 150 ml chicken stock with 1 tbsp white wine vinegar. The common mistake is underbaking: the filling must reach 71 °C in the centre. Chef's tip: cut the meat into thin strips, not cubes; it cooks evenly and slices neatly.

90 minFrenchMeat
by KrazyBadal 0 views

Sauce béarnaiseTarragon butter sauce

Sauce béarnaise was created in the 1830s at a restaurant in Saint-Germain-en-Laye near Paris and named after the Béarn region, home of King Henri IV, and it is still the sauce French families serve with steak and frites on special evenings. Egg yolks are whisked over gentle heat with a sharp reduction of vinegar, shallot and tarragon, then thickened with warm butter into a glossy, tangy sauce. The yolks are only lightly cooked, so use pasteurised egg yolks if serving anyone pregnant, very young, elderly or with a weakened immune system. The common mistake is too much heat, which scrambles the yolks. Chef's tip: if the sauce starts to look grainy, whisk in a teaspoon of cold water off the heat at once.

30 minFrenchBasicsGluten free
by KrazyBadal 0 views

Sauce ravigoteHerb and caper vinaigrette

Ravigote, from the French for "to revive", is a sharp, herby vinaigrette from the old Paris bistro kitchen, spooned over warm potatoes, poached leeks, beans and boiled meats to wake them up. Shallots, capers, gherkins and a whole handful of chopped herbs are stirred into a mustard vinaigrette until it is more herb than oil. The common mistake is chopping the herbs too early, so they bruise and darken. Chef's tip: let the chopped shallot sit in the vinegar for 10 minutes first; it softens its raw bite.

10 minFrenchBasicsVeganGluten free
by KrazyBadal 0 views

Velouté d'aspergesAsparagus soup

Velouté d'asperges is a spring soup from the Loire valley and Alsace, the two great asparagus regions of France, made in April and May when white and green asparagus are sold in bundles at every market. The woody ends and peelings are simmered into a quick stock, the stalks are cooked in it and blended with cream, and the tender tips are kept whole to float on top. The common mistake is throwing the peelings away, when they carry most of the flavour. Chef's tip: strain the soup through a fine sieve after blending; asparagus fibres can make it stringy.

45 minFrenchSoupsGluten free
by KrazyBadal 0 views

Bavette à l'échaloteFlank steak with shallots

Bavette à l'échalote is the everyday steak of Paris bistros and workers' cafés, cheaper than entrecôte and full of beefy flavour, served at lunch with frites. The flank steak is seared fast and served rare to medium, then the pan is used to soften a heap of shallots in butter with a splash of red wine into a sweet, sharp sauce. The wine is boiled down hard, which drives off most of the alcohol but not all; for an alcohol-free sauce use 100 ml beef stock and 1 tbsp red wine vinegar. The common mistake is cooking bavette past medium or slicing it along the grain, which makes it chewy. Chef's tip: slice it thinly across the grain after resting; every slice will be tender.

25 minFrenchMeatGluten free
by KrazyBadal 0 views

Steak au poivrePepper steak

Steak au poivre is the great Paris bistro main course, ordered with a mountain of frites at lunchtime brasseries from the Left Bank to Montmartre. Thick steaks are pressed into coarsely cracked black peppercorns, seared hard, then the pan is deglazed with cognac and finished with cream into a peppery, glossy sauce. The cognac is flamed and boiled, which drives off most of the alcohol but not all; for an alcohol-free sauce use 60 ml beef stock with 1 tsp red wine vinegar instead. The common mistake is grinding the pepper too fine, which makes the crust bitter and fiercely hot. Chef's tip: crush the peppercorns under a heavy pan so they stay in coarse pieces, and sieve off the fine dust.

30 minFrenchMeatGluten free
by KrazyBadal 0 views

Velouté de champignonsCreamy mushroom soup

Velouté de champignons is the cosy autumn soup of French homes and village restaurants, made when the woods are full of mushrooms in October and November, although ordinary button mushrooms make a very good version all year. The mushrooms are browned well with shallots and thyme, simmered in stock and blended with cream into a smooth, earthy soup. The common mistake is stewing the mushrooms instead of browning them, which gives a grey, flat-tasting soup. Chef's tip: keep back a few sliced mushrooms, fry them crisp in butter and scatter them on top.

35 minFrenchSoupsGluten free
by KrazyBadal 0 views

Gigot d'agneau pascalRoast leg of lamb with beans

Roast leg of lamb, studded with garlic and rosemary and served pink with flageolet beans, is the traditional Easter Sunday lunch across France, especially in the south and in the salt-meadow country of the Mont-Saint-Michel bay. The lamb is roasted on a bed of onions, rested and carved at the table. The common mistake is carving straight from the oven, so the juices run out. Chef's tip: roast to 57 °C in the thickest part for pink, then rest 20 minutes; it rises to about 63 °C. Cook to 70 °C or more for well done.

100 minFrenchMeatGluten free
by KrazyBadal 0 views

Poulet à l'estragonTarragon cream chicken

Poulet à l'estragon is a family favourite all over France, a quick weeknight braise or Sunday lunch served with rice or boiled potatoes, especially in early summer when tarragon is at its best. Chicken pieces are browned in butter, simmered in white wine and stock, then bathed in a cream sauce full of fresh tarragon, whose aniseed flavour is the whole point of the dish. The wine simmers for 30 minutes, which drives off most of the alcohol but not all; for an alcohol-free version use extra stock with 1 tsp white wine vinegar. The common mistake is adding the tarragon too early, which cooks away its fragrance. Chef's tip: add half the tarragon with the stock and the rest just before serving, for depth and freshness.

50 minFrenchChickenGluten free
by KrazyBadal 0 views

Lapin à la moutardeRabbit in mustard cream

Lapin à la moutarde is a farmhouse dish of Burgundy and Champagne, cooked for family lunches in autumn and winter, where rabbit is as common as chicken and Dijon mustard is the local pride. The rabbit pieces are brushed thickly with mustard, browned, then braised in white wine with shallots and thyme and finished with cream into a pale, tangy sauce. The wine simmers for an hour, which drives off most of the alcohol but not all; for an alcohol-free version use chicken stock with 1 tbsp cider vinegar. The common mistake is a hard boil, which dries out the lean rabbit. Chef's tip: stir a spoonful of fresh mustard into the sauce at the very end; cooked mustard loses its bite, and this brings it back.

75 minFrenchMeatGluten free
by KrazyBadal 0 views

Paupiettes de veauStuffed veal rolls

Paupiettes de veau are the little tied bundles every French butcher sells ready-made for family dinners, especially in autumn and winter, but they are simple to make at home. Thin veal escalopes are rolled around a seasoned stuffing of pork sausage meat and herbs, tied with string, browned and braised in a light tomato and white wine sauce with mushrooms. This recipe contains pork. The wine simmers for 45 minutes, which drives off most of the alcohol but not all; for an alcohol-free version use more stock with 1 tsp white wine vinegar. The common mistake is undercooking the stuffing: it must reach 71 °C in the centre. Chef's tip: pound the escalopes very thin between sheets of cling film; they roll tightly and cook evenly.

80 minFrenchMeat
by KrazyBadal 0 views

Tourte aux champignonsMushroom pie

Tourte aux champignons is a family pie from rural France, baked in autumn when mushrooms are plentiful and served as a main course with a green salad for Sunday supper or as the vegetarian centrepiece of a festive meal. Two layers of puff pastry enclose a filling of browned mushrooms, shallots and herbs bound with crème fraîche. The common mistake is putting in a wet filling, which turns the bottom crust soggy; cook the mushrooms until all their liquid has gone. Chef's tip: cut a small hole in the lid and set a rolled card chimney in it so steam escapes and the pastry stays crisp.

75 minFrenchBaking
by KrazyBadal 0 views

Sauce viergeRaw tomato and olive oil sauce

Sauce vierge is the fresh summer sauce of Provence, made popular by chefs on the Côte d'Azur in the 1980s and now spooned over grilled fish, vegetables and pasta in homes from July to September. Diced ripe tomato, shallot and basil are gently warmed in good olive oil with lemon and coriander seed, just enough to release the flavours without cooking them. The common mistake is heating it too much, which turns it into a cooked tomato sauce. Chef's tip: use the ripest tomatoes you can find and leave the sauce to infuse for 20 minutes before serving.

12 minFrenchBasicsVeganGluten free
by KrazyBadal 0 views

Champignons farcisStuffed mushrooms

Champignons farcis are a favourite of French apéros and family starters, button or chestnut mushroom caps filled with a duxelles of the chopped stalks, shallot, garlic and parsley, topped with breadcrumbs and cheese and baked until bubbling. This version is vegetarian. Gruyère is usually made with animal rennet; use a vegetarian melting cheese if needed. The common mistake is not cooking the filling dry enough, so the mushrooms sit in water. Chef's tip: cook the chopped stalks until all the liquid has gone and they start to sizzle.

45 minFrenchSnacks & Starters
by KrazyBadal 0 views

Risotto alla pescatoraSeafood risotto

Pescatora means "fisherman's style", and every Italian coast has a version, from the Venetian lagoon to the Ligurian Riviera. The rice cooks in a broth flavoured by the shellfish juices and a little tomato, and the seafood goes in near the end so it stays tender. It is a classic Sunday or holiday lunch at the seaside, always without cheese, which Italians feel would hide the flavour of the sea. Alcohol is used here: white wine, which you can replace with extra broth. Chef's tip: steam the shellfish open first and use their strained juice in the broth; then add the meat back only for the last minutes.

65 minItalianRice & GrainsGluten free
by KrazyBadal 0 views

KuzhalappamFried rice flour tubes

Kuzhal means tube, and that is exactly what these are: thin rounds of rice dough flavoured with ground coconut, shallots, garlic, cumin and black sesame, wrapped round a wooden stick or the handle of a spoon and fried until crisp and blistered. In Syrian Christian kitchens of central Kerala, from Kottayam to Kozhencherry, mothers and aunts make tins of them before Christmas and weddings, along with achappam and avalose unda. They are crunchy, light and savoury, with a gentle hit of garlic. Some families fill the tubes with sweetened coconut, or dip them in thin jaggery syrup for a sweet version. Serve them as a tea-time snack; they keep for weeks in an airtight tin. The common mistake is rolling the dough too thick: the tubes then stay chewy instead of shattering. Chef's tip: roll each round between two sheets of plastic until almost see-through, and slide the dough off the stick while it is still hot so it holds its shape.

75 minIndianSnacks & StartersVeganGluten free
by KrazyBadal 0 views

Chammanthi podiDry coconut chutney powder

Kerala students heading off to hostels in Bengaluru or Chennai always seem to have a jar of chammanthi podi from home in their bags, because it makes a plate of plain rice and curd into a meal. Fresh grated coconut is roasted with dried chillies, shallots, ginger and curry leaves for the best part of half an hour, until it turns a deep, toasty reddish brown, then ground with tamarind and salt. The result is a moist, oily, smoky powder that tastes of coconut first, then sourness and heat. Serve it with kanji (rice gruel), with puttu and banana, or spread on dosa and idli. Common mistake: taking the coconut off the heat when it is merely golden. The remaining moisture makes the podi spoil within days; it must be uniformly dark and completely dry. Chef's tip: keep the flame low and stir without stopping for the last 10 minutes, as coconut goes from brown to burnt very fast.

35 minIndianChutneys & DipsVeganGluten free
by KrazyBadal 0 views

Ulli theeyalShallots in roasted coconut gravy

Theeyal comes from the word for burnt, and the colour gives it away: grated coconut and coriander seeds are roasted together in a dry pan until deep brown, then ground into a paste that turns a sour tamarind gravy almost black. Ulli (shallot) theeyal is the version most Malayali grandmothers make for Onam and for ordinary weekday lunches in Palakkad and Thrissur, with dozens of whole small onions softened in coconut oil until sweet. It tastes smoky, sour and slightly sweet all at once, and it is thick enough to cling to rice. Serve with hot matta rice, a thoran and papadam. The mistake everyone makes once is burning the coconut: it must be roasted on a low flame and taken off when it is the colour of strong coffee, never black. Gluten-free with gluten-free asafoetida. Chef's tip: grind the roasted coconut while it is still warm, so the oil releases and the paste turns smooth and glossy.

50 minIndianCurriesVeganGluten free
by KrazyBadal 0 views

Payar mezhukkupurattiStir-fried long beans

The name says it all: mezhukku means oil and puratti means smeared, so this is a dry stir-fry that leaves every bean slick and shiny with coconut oil. Vanpayar, the yard-long beans that climb over every Kerala garden fence, are cut short and cooked with crushed shallots, garlic and dried chilli flakes until tender and blistered in places. It is weekday food in Kottayam and Alappuzha homes, packed into tiffin with rice and moru curry, and it turns up on festive spreads too. The taste is simple, smoky and savoury, with crunch from the shallots. Serve with matta rice and a thin curry. The common mistake is covering the pan for too long, which steams the beans grey and soft; cover briefly, then finish uncovered so they roast. Chef's tip: crush the shallots, garlic and chilli together in a mortar rather than slicing them; the rough paste clings to the beans much better.

25 minIndianSidesVeganGluten free
by KrazyBadal 0 views

Langouste à la vanilleLobster in vanilla cream

Anjouan and Grande Comore grow some of the world's most fragrant vanilla, and the islands' grandest dish pairs it with spiny lobster from the surrounding reefs. Served at weddings and in seafront restaurants in Moroni, it brings sweet, firm lobster to the table in a pale cream sauce where the vanilla tastes warm and floral rather than sugary, sharpened with lime and a touch of chilli. Frozen raw spiny lobster tails, thawed overnight in the fridge, work beautifully; a ready-cooked lobster just needs warming through. Serve it with plain white rice or fried green banana. Chef's tip: the classic mistake is overcooking, which turns lobster rubbery, so take it from the pan the moment the flesh turns opaque and let the sauce finish the job.

45 minMauritianFishGluten free
by KrazyBadal 0 views

Chilli mud crab

Mud crabs are caught in the mangroves of Queensland and the Northern Territory, and in Cairns, Darwin and Brisbane the favourite way to eat them is Asian-Australian style, wok-tossed in a sticky sauce of chilli, garlic, ginger and tomato. It is messy, hands-on eating with crusty bread or rice to mop the sauce. Ask your fishmonger to clean and cut the crab into pieces for you, and cook it the same day. A common mistake is using too little sauce; the shells soak it up. Chef's tip: crack the claws with the back of a heavy knife before cooking so the sauce gets in.

45 minAustralianFishSpicy
by KrazyBadal 0 views

Cháo sườnRice porridge with pork ribs

On Hanoi street corners, cháo sườn sellers ladle out this porridge from first light, and children eat it before school with a heap of crisp quẩy (fried dough) and fluffy pork floss on top. Unlike whole-grain congee, the rice is ground first, so it cooks into a pale, silky cream flavoured by a long-simmered pork rib broth. The usual mistake is adding the ground rice to boiling broth all at once, which makes stubborn lumps; whisk it into a slurry first. Chef's tip: toast the rice in a dry pan until it smells like popcorn before you grind it, which gives the porridge its gentle nutty depth.

120 minVietnameseRice & Grains
by KrazyBadal 0 views

Satay beef instant noodles

In Hong Kong's cha chaan teng diners, the morning set often means a bowl of instant noodles in clear broth topped with tender beef in a sweet, peanutty satay sauce, eaten with a buttered bun and a cup of milk tea. Restaurants use a jarred Chinese satay paste; this quick home sauce gets close with peanut butter and curry powder. The usual mistake is putting cold beef in a crowded pan, which makes it stew grey; fry it hot and fast in one layer. Chef's tip: a pinch of bicarbonate of soda in the marinade makes the beef silky and tender, the cha chaan teng way.

20 minHong KongPasta & Noodles
by KrazyBadal 0 views

Nasi berlauk KelantanRice with tuna curry

In Kota Bharu and the villages of Kelantan, breakfast stalls open early with trays of nasi berlauk: plain rice with lauk (side dishes) such as a spicy gulai of tuna, a salted duck egg, crisp cucumber and often solok lada, green chillies stuffed with fish and coconut. This home version keeps the heart of it, a rich, tangy fish curry with toasted coconut paste (kerisik). The usual mistake is stirring the fish once it is in the gravy, which breaks it into shreds. Chef's tip: toast the kerisik until it is the colour of milk chocolate; it thickens the gravy and gives the famous east-coast nuttiness.

60 minMalaysianRice & GrainsGluten freeSpicy
by KrazyBadal 0 views

Sri Lankan rice and curry lunch packet

Across Colombo at midday, office workers unfold a lunch packet: rice wrapped in a banana leaf or waxed paper with a little of everything around it. This vegan version is the one the rice-and-curry shops call "veg packet": coconut-milk parippu (red lentil dhal), a dry potato curry, a crisp mallung of chopped greens and fiery pol sambol. Chicken or fish curry is often added, but the vegetables alone make a full meal. The mistake is packing the dhal runny, which soaks the whole parcel; cook it thick enough to hold on a spoon. Chef's tip: wilt the banana leaf over a flame for a few seconds so it folds without splitting and gives the rice its scent.

75 minSri LankanRice & GrainsVeganGluten free
by KrazyBadal 0 views

Bún mọcVermicelli with pork balls

Bún mọc is a Hanoi breakfast from the old Mọc village, now swallowed by the city: a clear, gently sweet pork broth poured over soft rice vermicelli, with bouncy balls of pounded pork and wood ear mushroom, slices of pork and a fistful of herbs. Locals eat it early at low plastic stools before work. The common mistake is mixing the pork paste with a spoon; it needs a hard beating so the balls turn springy instead of crumbly. Chef's tip: wet your hands and slap the paste against the bowl twenty times, and chill it for 15 minutes before shaping.

95 minVietnameseSoupsGluten free
by KrazyBadal 0 views

Nasi udukCoconut rice with fried chicken

Nasi uduk is the Betawi breakfast of Jakarta, sold from tents along Jalan Kebon Kacang near Tanah Abang from before dawn and again late at night after work. Rice is steamed with coconut milk, lemongrass, galangal and salam leaves until each grain is rich and fragrant, then plated with turmeric fried chicken, omelette strips, sweet fried tempeh, crisp shallots and a fiery sambal. It is filling, savoury and a little sweet. This home version cooks the chicken in its spices first and then fries it briefly, as the stalls do. Chef's tip: wash the rice until the water runs clear and steam it, not boil it, after the coconut milk is absorbed; it stays fluffy instead of turning sticky.

60 minIndonesianRice & Grains
by KrazyBadal 0 views

SeblakSoaked crackers in spicy broth

Seblak came from Bandung, but it now fills countless warung stalls in Jakarta, from the lanes behind Blok M to the campuses of Depok, where students order it in the evening by spice level. Raw, dried kerupuk crackers are soaked until bendy, then cooked in a fiery paste of garlic, shallot, chilli and kencur (aromatic ginger) with scrambled egg and greens, until they turn chewy, slurpy and saucy. This is the simple egg-and-vegetable version; stalls add meatballs or sausage on request. Choose plain garlic or tapioca kerupuk (kerupuk bawang or kerupuk aci) and check the packet, as many crackers contain shrimp or fish. Chef's tip: kencur gives seblak its sharp, camphor-like fragrance; use 2 cm of fresh root, or 1 tsp of kencur powder.

30 minIndonesianSnacks & StartersSpicy
by KrazyBadal 0 views

Mee sotongFried noodles with squid

Mee sotong is the dish people queue for at the Esplanade hawker stalls by Padang Kota in George Town, eaten in the evening breeze off the sea. Thick yellow noodles are fried in a deep red paste of dried chillies, shallots and garlic cooked down with tomato ketchup, sugar and tamarind until sweet, smoky and spicy, then tossed with tender squid in its own red sauce and a few bean sprouts. Chef's tip: fry the chilli paste patiently until the oil separates and it darkens; raw paste tastes harsh and flat.

30 minMalaysianPasta & NoodlesSpicy
by KrazyBadal 0 views

Bún mắmFermented fish noodle soup

Vạn Kiếp Street in Saigon's Bình Thạnh district is lined with stalls serving bún mắm, a noodle soup that came up the river from the Mekong Delta. The broth is built on mắm cá linh or mắm cá sặc, small river fish fermented with salt, simmered until the bones dissolve and strained into a dark, savoury, lemongrass-scented stock. It is loaded with prawns, squid, white fish, slices of boiled pork belly and soft aubergine, and eaten with a mountain of herbs and bean sprouts. Look for jars of mắm at Vietnamese grocers. Chef's tip: strain the fermented fish through a fine sieve, pressing hard; tiny bones make the broth gritty.

95 minVietnameseSoups
by KrazyBadal 0 views

Bún ốcSnail noodle soup

In the lanes around Đồng Xuân Market in Hanoi, bún ốc is a cold-weather lunch for people who love a sharp, sour broth: tomatoes cooked down with the gently fermented rice vinegar called giấm bỗng, a pork-bone stock, golden fried tofu and plenty of tender river snails, served over soft rice noodles with perilla and a spoon of chilli. This home version uses cooked frozen snail meat from Vietnamese or Asian grocers and ordinary rice vinegar. The stock is made from pork bones. Chef's tip: add the snails at the end and just heat them through; long boiling makes them rubbery.

95 minVietnameseSoups
by KrazyBadal 0 views

Sydney rock oysters with mignonette

Sydney rock oysters grow in the estuaries of the New South Wales coast, from the Hawkesbury River to Merimbula, and are the pride of the Sydney fish market, slurped by the dozen with a glass of something cold on summer afternoons. They are smaller and creamier than Pacific oysters, with a rich, mineral taste. A sharp shallot and vinegar mignonette is all they need. These oysters are eaten raw, so they are not for pregnant women, young children or anyone with a weakened immune system; for them, grill the oysters for 3–4 minutes until the edges curl. Buy from a trusted fishmonger and eat them the day you buy them. A common mistake is rinsing opened oysters under the tap, which washes away their flavourful juice. Chef's tip: shuck them just before serving and keep them on crushed ice.

15 minAustralianFishGluten free
by KrazyBadal 0 views

Sinamak

Iloilo is the home of La Paz batchoy and chicken inasal, and on every table there sits a tall bottle of sinamak, cane or coconut vinegar crowded with chillies, garlic and ginger. Visayan families keep a bottle going all year, and the dip turns up with grilled pork belly, crisp lechon kawali, fried fish and longganisa at breakfast. After a few days of steeping it is clean and sour, hot from siling labuyo, warm with ginger and peppery, with a faint sweetness from the cane vinegar. Common mistake: making a huge bottle and leaving it in a warm kitchen for months; fresh garlic and ginger are low-acid, so use full-strength vinegar, keep it in the fridge and make a fresh batch every couple of months. Toasting the garlic is not traditional and is not needed. It is ready when the vinegar has turned faintly golden and smells strongly of chilli and garlic, usually after 3 days. Chef's tip: bruise the chillies with the flat of a knife instead of slicing them; the heat comes out slowly and the vinegar stays clear. Cider vinegar can stand in for cane or coconut vinegar.

15 minFilipinoBasicsVeganGluten freeSpicy
by KrazyBadal 0 views

Kathirikai gothsuSmoky aubergine tamarind gravy

At the Nataraja temple in Chidambaram, ven pongal, the peppery rice and moong porridge, is always served with gothsu, and the pairing has spread to breakfast tables and wedding feasts all over Tamil Nadu. Brinjal is charred over the flame, mashed and simmered with a little moong dal, shallots and tamarind, then seasoned with a freshly roasted powder of coriander, chana dal and chilli. The result is smoky, tangy and spoonable, also good with idli or dosa. The usual mistake is using big, seedy aubergines: choose small, firm, glossy ones, which are sweeter. Chef's tip: char at least one brinjal right over the gas flame until the skin is black all over; that smoky note is what makes Chidambaram gothsu.

50 minIndianCurriesVeganGluten free
by KrazyBadal 0 views

Acar buahFruit pickle

In Penang, Nyonya households start filling big glass jars with acar buah a week before Chinese New Year, so there is always a dish to set out for visitors with tea, and to eat beside nasi lemak or curry through the fifteen days. Penang is nutmeg country, and candied strips of nutmeg fruit (buah pala) from the Balik Pulau orchards go in with green papaya, dried apricots and raisins, all coated in a rempah of chillies, shallots, garlic, galangal and candlenuts fried until the oil splits, then cooked with vinegar and sugar. A shower of toasted sesame and crushed peanuts finishes it. It is sticky, jammy, sweet-hot and tangy, with crunchy papaya against chewy fruit. Many cooks add a little toasted belacan to the rempah; it is left out here to keep it vegan. Common mistake: frying the rempah too briefly, which leaves it harsh and makes the pickle spoil faster; cook it slowly until dark red and the oil separates. It tastes best after two days in the fridge. Chef's tip: squeeze the salted papaya as hard as you can, or the pickle turns watery.

70 minMalaysianChutneys & DipsVeganGluten freeSpicy
by KrazyBadal 0 views

Acar timunPickled cucumber and carrot

Order sate at a Madurese stall in Java, or nasi goreng from a night-time warung tenda, and a little saucer of acar timun comes with it: cubes of cucumber and carrot, whole small shallots and a few green or red bird's eye chillies in a sweet, sharp vinegar dressing. It is also spooned beside martabak telur and served at kenduri feasts and weddings. It is cold, crunchy and refreshing, sweet first, then sour, with a sudden bite when you hit a chilli, and it cuts the richness of peanut sauce and fried rice. Make it fresh: it is at its best the same day. Common mistake: pouring the dressing on warm or cutting the cucumber too thin, which turns everything limp and watery; dissolve the sugar in warm water, then let it cool before mixing. It is ready after 10–15 minutes, when the shallots have lost their raw edge and the cucumber is lightly seasoned but still snaps. Chef's tip: leave the bird's eye chillies whole so guests can choose whether to eat them; slit one or two if you want the dressing itself to carry heat.

17 minIndonesianChutneys & DipsVeganGluten free
by KrazyBadal 0 views

Cart noodles

Cart noodles began in the 1950s, when hawkers pushed carts of simmering pots through Sham Shui Po and Wong Tai Sin and let customers pick their own noodles and toppings. The carts are long gone, but the noodle shops of Mong Kok and Kowloon City keep the custom: tick off your choices on a slip, perhaps curry fish balls, soft braised daikon, chewy pork skin, pig's blood or squid, and choose your broth, here a spicy curry-satay one. It is a cheap, filling late-night meal. This version uses pork skin and pork stock. Contains fish, wheat, egg and soy. Chef's tip: give the pork skin time in the curry pot; it should be soft and jelly-like, soaking up the sauce.

60 minHong KongPasta & NoodlesSpicy
by KrazyBadal 0 views

A-geiTofu pockets filled with glass noodles

A-gei is the breakfast that people ride the MRT to Tamsui for. On Zhenli Street, below Aletheia University, small shops have been making it since the 1960s: a big square of fried tofu is cut open, stuffed with glass noodles simmered in soy and a light broth, sealed with a cap of fish paste, steamed until set, and served in a pool of sweet chilli sauce, often with a bowl of fish-ball soup. The name comes from the Japanese aburaage, fried tofu. It is soft, savoury and slurpy. Contains soy, fish and wheat. Chef's tip: pack the noodles in firmly; loose filling soaks up the sauce and the pocket collapses.

80 minTaiwaneseSnacks & Starters
by KrazyBadal 0 views

Bánh khúcCudweed sticky rice dumplings

Long before sunrise, vendors walk Hanoi's Old Quarter with steaming baskets, calling out for xôi xéo and bánh khúc. These are soft green dumplings coloured and scented with rau khúc, a grassy, herbal cudweed, wrapped around mung bean paste and peppery pork belly, then rolled in sticky rice grains and steamed until the grains turn glossy. They are eaten hot from a scrap of banana leaf with a pinch of sesame salt, often on a cold winter morning. Look for frozen or dried cudweed at Vietnamese grocers. Chef's tip: keep the green dough thin but even; thick dough cracks and lets the filling escape.

120 minVietnameseSnacks & StartersGluten free
by KrazyBadal 0 views

Maquereaux au vin blancMackerel in white wine

In Brittany and Normandy, mackerel in white wine is a summer starter and picnic dish, made when the boats come in heavy with silver fish in June and July; cafés serve it cold with bread and butter. Fillets are laid in a dish and a hot marinade of white wine, vinegar, carrot, onion, coriander seed and bay is poured over to cook them gently, then they chill for a day. Oily fish, high in protein and suitable as part of a balanced diet; serve with a green salad or a few boiled new potatoes. About 300 kcal and 4 g carbohydrate per portion. It cooks with wine, which boils for 5 minutes; for an alcohol-free version use vegetable stock and add 2 extra tablespoons of vinegar. The usual mistake is using fish that is not very fresh: the eyes should be bright and the flesh firm. Chef's tip: check the thickest fillet after the hot marinade; if it is not opaque, simmer the dish on the hob for 2 minutes.

30 minFrenchFishGluten free
by KrazyBadal 0 views

Meen pollichathuFish wrapped in banana leaf

Meen pollichathu belongs to the backwaters of Alappuzha and Kumarakom, where karimeen (pearl spot) is caught in the lagoons and served wrapped in banana leaf at toddy shops, houseboats and Syrian Christian Sunday lunches. The fish is rubbed with chilli and turmeric, briefly pan-fried, then wrapped with a thick masala of shallots, ginger, garlic, tomato, curry leaves and a little coconut milk and cooked on a pan until the leaf chars. Suitable as part of a balanced diet: high-protein fish with no flour. About 320 kcal and 9 g carbohydrate per portion; serve with a small portion of red matta rice or vegetables. The usual mistake is skipping the first light fry, which leaves the skin soft and lets the fish fall apart in the parcel. Sea bream or pomfret work well. Chef's tip: cook the masala until it is almost dry, or the parcel steams instead of roasting.

55 minIndianFishGluten free
by KrazyBadal 0 views

Nasi liwet SoloCoconut rice with shredded chicken

In Solo (Surakarta), Central Java, nasi liwet sellers set out at dawn with baskets of rice cooked in coconut milk and fragrant salam leaves, served on a banana leaf with shredded chicken, a mild chayote stew in coconut gravy (sayur labu siam) and a hard-boiled egg, all topped with a spoon of thick coconut cream called areh. It is a soft, gentle, savoury breakfast. The usual mistake is boiling the coconut rice too fast, which scorches the bottom before the grains are soft. Chef's tip: once the liquid is absorbed, finish the rice on the lowest heat with a clean tea towel under the lid so it steams fluffy, not wet.

80 minIndonesianRice & GrainsGluten free
by KrazyBadal 0 views

Ragi ambaliFinger millet porridge drink

Across rural Andhra Pradesh and Telangana, farm workers drink a big glass of ragi ambali in the early morning before the summer heat, and clay pots of it are sold at roadside stalls in April and May. Finger-millet flour is cooked into a thick paste, left overnight to ferment lightly, then thinned with buttermilk and stirred with raw onion, green chilli and curry leaves into a cool, tangy, savoury drink. It is suitable as part of a balanced diet. About 140 kcal and 22 g carbohydrate per portion. The usual mistake is pouring the ragi flour straight into boiling water, which makes lumps; mix it with cold water first. Chef's tip: cook the paste until it turns glossy and darker, about 8 minutes; undercooked ragi tastes raw and floury.

15 minIndianDrinksGluten free
by KrazyBadal 0 views

Kari debalDevil curry

Kari debal, or curry devil, is the Christmas dish of Singapore's Eurasian (Kristang) community, traditionally cooked on Boxing Day to use up the roast chicken, ham and sausages from the feast. A fiery paste of dried chillies, shallots, galangal and candlenuts is fried until fragrant, then sharpened with ground mustard seed and vinegar and simmered with chicken, potatoes, cabbage and cocktail sausages (pork, or use chicken sausages). Like most curries it tastes better the next day. The usual mistake is not frying the spice paste long enough: it must cook until the oil separates or the curry tastes raw. Chef's tip: soak the dried chillies in hot water and snip out the seeds first if you want the flavour without the full fire.

80 minSingaporeanCurriesGluten freeSpicy
by KrazyBadal 0 views

Bò khoLemongrass beef stew

Bò kho is a southern Vietnamese breakfast: in Saigon street stalls ladle this red, gently spiced beef stew over bánh mì torn for dunking, or over rice noodles, from first light. Chunks of beef shin marinate with lemongrass, ginger, garlic, five-spice and fish sauce, are browned in annatto oil, then simmered in coconut water with star anise and cinnamon until tender, with carrots added near the end. The broth should be glossy and aromatic, not thick. The usual mistake is adding the carrots at the start, so they turn to mush; they go in for the last 25 minutes. Slow-cooker option: brown the beef, then cook everything except the carrots on low for 8 hours, adding the carrots for the last hour. Chef's tip: bruise the lemongrass stalks with the back of a knife so they release oil without falling apart.

155 minVietnameseMeat
by KrazyBadal 0 views

Pucuk paku goreng belacanStir-fried fern shoots with shrimp paste

In Sabah, Sarawak and the kampungs of the Malay Peninsula, curly young pucuk paku (vegetable fern) are picked from riverbanks and sold in bundles at every tamu and pasar, and this fiery stir-fry with belacan appears at lunch with rice and fish almost every day. The fronds stay crunchy and green, coated in a punchy paste of shallots, garlic, chilli and toasted shrimp paste. Suitable as part of a balanced diet: leafy greens with no starch. About 110 kcal and 8 g carbohydrate per portion. The usual mistake is undercooking: fern shoots should always be blanched or cooked through, never eaten raw. Fiddlehead ferns or water spinach can stand in. Chef's tip: toast the belacan in a dry pan until it crumbles and smells strongly, then open a window; this is what gives the dish its depth.

18 minMalaysianSidesGluten freeSpicy
by KrazyBadal 0 views

Pâté en croûtePork and veal pie in pastry

Lyon's charcuteries display pâté en croûte like jewellery: a tall loaf of crisp, golden pastry wrapped around a coarse terrine of pork and veal. A slice wrapped in paper is a picnic and lunchbox luxury, and the whole loaf is a Sunday project eaten over several days. The common mistake is undercooking it for fear of drying it out: as it is made with minced pork, the centre must reach 71 °C, so use a probe thermometer. The classic farce has a splash of cognac; it's optional here, and apple juice or extra stock is the alcohol-free swap. Chef's tip: chill the filled, unbaked loaf for 30 minutes before baking so the pastry keeps its shape and pattern.

150 minFrenchMeat
by KrazyBadal 0 views

Salade piémontaisePotato salad with ham and egg

Salade piémontaise is a fixture of French school canteens, motorway delis and summer picnic boxes: waxy potatoes in a mustardy mayonnaise with chopped tomato, hard-boiled egg, gherkins and diced cooked ham (pork). Despite the name, it is thoroughly French. The common mistake is dressing hot potatoes with mayonnaise, which turns it oily and sloppy; instead, splash the warm potatoes with vinegar and dress them only once cold. For a vegetarian version, leave out the ham and add a handful of sweetcorn. Pack it cold with an ice pack. Chef's tip: cut the potatoes after cooking, not before, so they hold their shape and don't go waterlogged.

35 minFrenchSaladsGluten free
by KrazyBadal 0 views

Sayur boborGreens in coconut milk broth

Sayur bobor is the gentle everyday soup of Central Javanese homes around Semarang and Solo, ladled over rice at lunch and often made for children, older relatives and anyone feeling poorly. Spinach, amaranth or moringa leaves are simmered for just a few minutes in a thin coconut broth scented with galangal, coriander seed and salam leaves, so it tastes creamy and mild with a hint of sweetness. Eat it with rice, fried tempeh and sambal. The usual mistake is boiling the greens too long, which turns them khaki and slimy; they need only 2–3 minutes. Chef's tip: add a few chayote or young corn pieces with the broth for a more filling bowl.

25 minIndonesianSoupsVeganGluten free
by KrazyBadal 0 views

Gulai pakisFern tip coconut curry

Gulai pakis is one of the green dishes on the counter of every Minangkabau rice shop (rumah makan Padang), from Bukittinggi to Jakarta, and it is cooked at home in West Sumatra whenever fern shoots are gathered from the riverbanks. Tender fern tips simmer in a yellow coconut milk sauce of turmeric, galangal, chilli and lime leaves until rich and gently spicy; many cooks add tiny dried shrimp, which this vegan version leaves out. Serve it with rice, sambal and fried tempeh. The usual mistake is boiling the coconut milk hard or covering the pan, which makes it split into curds; stir it often and keep it at a simmer. Chef's tip: always cook fern shoots thoroughly as below, as some ferns are not safe raw or lightly cooked; buy vegetable fern (paku) or fiddleheads sold for eating.

40 minIndonesianVegetarianVeganGluten free
by KrazyBadal 0 views

Terik tahu tempeTofu and tempeh in coconut milk

Terik is a Central Javanese way of cooking in coconut milk until almost all of it has gone, and around Solo and Yogyakarta terik tahu tempe is a staple of home lunches, Lebaran spreads and the warung nasi where you point at dishes to go on your rice. Tofu and tempeh soak up a sauce of shallots, candlenuts, coriander seed, galangal and palm sugar that reduces to a thick, oily, sweet-savoury coating. Serve with rice, sambal and something green. The usual mistake is stirring too vigorously as it reduces, which breaks the tofu into crumbs, so shake the pan or turn the pieces with a spatula. Chef's tip: steam the tempeh for 10 minutes before cutting it, which removes any bitterness and helps it absorb the sauce.

50 minIndonesianVegetarianVeganGluten free
by KrazyBadal 0 views

Đậu hũ khoBraised tofu with shiitake

Đậu hũ kho is the vegetarian cousin of the caramel braises (kho) cooked in clay pots all over Vietnam, and in the south it is a standard of Buddhist fasting days and a good companion for a pot of rice through the week. Golden fried tofu and chewy shiitake are braised in a dark caramel, soy sauce and coconut water until the sauce turns sticky, salty-sweet and peppery. Serve with steamed rice, a plate of fresh cucumber and a light soup. The usual mistake is letting the caramel go too dark, which makes the whole dish bitter; stop when it is the colour of strong tea. Chef's tip: coconut water gives a rounder sweetness than plain water, and the braise keeps for 3 days in the fridge.

35 minVietnameseVegetarianVegan
by KrazyBadal 0 views

Cà ri chayVegetarian sweet potato curry

Cà ri chay is served at Buddhist temples and vegetarian restaurants across Saigon and the Mekong Delta, and many families cook it at home on rằm days, the first and fifteenth of the lunar month, when they eat no meat. Sweet potato and taro soften into a golden, lemongrass-scented coconut curry with fried tofu and meaty oyster mushrooms; it is mild and fragrant rather than fiery. Mop it up with a crusty baguette, or ladle it over rice vermicelli. The usual mistake is putting all the vegetables in at once: the sweet potato dissolves before the taro is cooked. Chef's tip: fry the taro and sweet potato briefly before simmering, which seals the outside so the chunks hold their shape in the sauce.

55 minVietnameseCurriesVeganGluten free
by KrazyBadal 0 views

Sop konroBeef rib soup

Sop konro is the pride of Makassar in South Sulawesi, where warung near the harbour serve big bowls of beef ribs in an almost black broth from lunchtime into the night, often with burasa (rice cooked in coconut milk) or plain rice. The colour and earthy, chocolatey depth come from keluak (kluwek) nuts, simmered with a paste of shallots, garlic, ginger, galangal, toasted coriander seed and candlenut until the rib meat slides off the bone. The usual mistake is using raw keluak: the nuts are only safe after long fermentation, so buy them ready-prepared from an Indonesian shop, and discard any that smell sour or are dry inside. A pressure cooker gets the ribs tender in 50 minutes. Chef's tip: toast the coriander seeds until they crackle before grinding; they carry the whole soup.

180 minIndonesianSoupsGluten free
by KrazyBadal 0 views

Paruppu urundai kuzhambuLentil dumpling gravy

Paruppu urundai kuzhambu is a Sunday-lunch treat in Tamil homes from Chennai to Coimbatore: coarse balls of soaked chana and toor dal, spiked with fennel, chilli and shallot, dropped raw into a bubbling tamarind gravy where they steam and firm up. The dumplings come out soft inside and soak up the sour, spicy sauce, and the crumbs that escape thicken the gravy. Serve it with plain rice, a spoon of sesame oil and a vegetable poriyal. The usual mistake is stirring as soon as the balls go in, which breaks them; leave them alone until they float and feel firm. Chef's tip: drop one test ball in first; if it cracks, knead a spoon of rice flour into the mixture before shaping the rest.

65 minIndianCurriesVeganGluten free
by KrazyBadal 0 views

Mochai kottai kuzhambuField bean gravy

Across Tamil Nadu, from Madurai to Tirunelveli, mochai kottai kuzhambu is a winter and weekend curry: dried field beans and small brinjals stewed in a thick tamarind and sambar-powder gravy with shallots and garlic. It is cooked in a big batch, because everyone agrees it tastes better the next day, and eaten with rice, a spoon of sesame oil and appalam or a simple keerai. The beans turn creamy and the brinjal melts into the sauce. Dried field beans must be soaked and boiled until completely soft; never eat them undercooked. The usual mistake is adding the tamarind before the beans are tender, because acid stops them softening. Slow-cooker: boil the soaked beans hard on the hob for 10 minutes first, then cook everything on low for 6 hours. Chef's tip: fry the brinjal in the oil before the gravy goes in, so it holds its shape instead of dissolving.

85 minIndianCurriesVeganGluten free
by KrazyBadal 0 views

Daging masak hitamBlack braised beef

Daging masak hitam, 'black-cooked beef', is a centrepiece of Hari Raya open houses and kenduri feasts across Malaysia, and it is just as good on an ordinary weekday with rice and cucumber. Beef is braised slowly with blended shallots, garlic, ginger and dried chillies, whole spices, tamarind and both sweet and dark soy sauce until the gravy reduces to a sticky, almost black glaze. It tastes better the next day, which is why cooks make it ahead for festivals. The usual mistake is reducing too fast over a high heat: the sugar in the sweet soy scorches and turns bitter. Chef's tip: once the gravy starts to thicken, stir from the bottom every few minutes and lower the heat.

130 minMalaysianMeatSpicy
by KrazyBadal 0 views

Kangaroo steak with pepperberry sauce

Kangaroo is a lean, everyday red meat in Australia, sold in supermarkets from Perth to Brisbane and loved by home cooks for its rich, slightly gamey flavour and very low fat. Here the fillets are seared hot and fast and served with a creamy sauce spiced with Tasmanian pepperberry, a native pepper with a warm, fruity heat. Because there's almost no fat, kangaroo dries out if cooked past medium. A common mistake is putting cold meat in a lukewarm pan; it stews instead of searing. Serve rare to medium-rare for best texture, but cook to at least 63 °C for pregnant women, young children and anyone with a weakened immune system. Chef's tip: rest it for as long as you cooked it.

25 minAustralianMeatGluten free
by KrazyBadal 0 views

Crudités

Crudités are how a French family lunch, a Paris bistro menu or a school canteen meal often begins: a plate of raw vegetables, each prepared on its own: grated carrot with lemon, crunchy radishes, cucumber slices and celery, dressed with a sharp mustardy vinaigrette. Crisp, cold vegetables taste so lively that very little salt is needed; with the small amount of mustard in the dressing this plate has about 0.3 g salt per portion. The usual mistake is dressing everything together in advance, which turns it watery and limp; dress each vegetable just before serving. Chef's tip: grate the carrots on the fine side of the grater and toss them with lemon first; they soften slightly and taste sweeter, the way French grandmothers make carottes râpées.

20 minFrenchSaladsVeganGluten free
by KrazyBadal 0 views

Nasi bakarGrilled banana-leaf rice with chicken

In Jakarta, nasi bakar parcels are sold from warung grills at lunchtime and in office canteens: rice cooked with coconut milk, lemongrass and salam leaves, filled with spicy shredded chicken (ayam suwir) and lemon basil, wrapped in banana leaf and grilled until the leaf chars and the rice crisps at the edges. Small dried anchovies (teri) are the other classic filling. The common mistake is wrapping the parcels loosely, so they fall open on the grill; fold them tight and pin with toothpicks. Chef's tip: grill until the leaf is blackened in patches; the smoke perfumes the rice inside.

65 minIndonesianRice & GrainsSpicy
by KrazyBadal 0 views

Nasi timbelRice with fried chicken and tofu

Nasi timbel is the packed lunch of West Java: rice pressed tight into a banana leaf, which keeps it warm and fragrant until noon, served with turmeric fried chicken, fried tofu and tempeh, crisp salted fish, raw vegetables (lalapan) and a fiery sambal terasi. Sundanese restaurants in Bandung and Jakarta serve it as a lunch platter. The usual mistake is frying the chicken straight from raw, which browns the outside long before the bone is cooked; simmer it in the spice paste first. Chef's tip: roll the rice in the leaf while it is very hot and wrap it tightly, then let it rest for 10 minutes so it sets firm.

85 minIndonesianRice & GrainsSpicy
by KrazyBadal 0 views

Empal gepukSweet spiced fried beef

Empal gepuk is a Sundanese speciality from Bandung in West Java: beef simmered in coconut water and spices with palm sugar until the liquid is gone, pounded (gepuk) to loosen the fibres, then fried until the edges are crisp and sweet. Because it is dry and keeps for days, it is a classic in Indonesian bekal lunchboxes with rice, sambal and raw vegetables. The common mistake is cutting the beef with the grain, which makes it stringy; slice it across the grain before pounding. Chef's tip: pound gently with a pestle just until the slices fan out, then fry quickly; too long in the oil and they turn hard.

120 minIndonesianMeatGluten free
by KrazyBadal 0 views

PothichoruRice meal in banana leaf

Before steel tiffin carriers, Kerala's schoolchildren and office workers carried pothichoru, a parcel of hot rice, a dry vegetable thoran, coconut chammanthi and a dab of pickle, folded inside a banana leaf that had been passed over a flame. By lunchtime the leaf's aroma has seeped into the rice; the whole parcel is still sold on trains and at festivals. Fried egg or fish fry are often tucked in; this is the vegetarian version. The common mistake is wrapping the leaf without wilting it first, so it cracks and leaks. Chef's tip: pack the rice warm, not steaming, and eat within four hours, or cool everything and keep the parcel cold until lunch.

60 minIndianRice & GrainsVeganGluten free
by KrazyBadal 0 views

Arem-aremFilled rice rolls in banana leaf

Arem-arem are what Central Javanese cooks pack for meetings, trains and bekal lunchboxes: logs of coconut-scented rice wrapped round a spiced filling, rolled in banana leaf and steamed until firm, so they can be eaten in the hand, cold or warm. Chicken fillings are common in the city; this one uses tempeh, potato and carrot. The common mistake is cooking the rice fully before rolling, which makes the logs mushy; it should be only half-cooked, so it finishes in the leaf. Chef's tip: soften the banana leaves over a flame or in hot water first, or they will split as you roll.

90 minIndonesianRice & GrainsVeganGluten free
by KrazyBadal 0 views

Semur tahuTofu in sweet soy

Semur is the dark, glossy sweet-soy stew of Java, shaped by Dutch spice traders' love of nutmeg and clove, and the tofu version is a thrifty bekal favourite that tastes better each day it sits. The tofu is fried first so it holds together and soaks up the sauce like a sponge. The common mistake is using silken or soft tofu, which crumbles; choose firm tofu and fry it until the skin is golden. Chef's tip: let the sauce reduce until it coats the back of a spoon, then rest the semur for an hour before eating so the spices go right into the tofu.

35 minIndonesianVegetarianVegan
by KrazyBadal 0 views

Tumis buncisStir-fried green beans

Every Indonesian warung and school bekal box has a vegetable tumis, a quick stir-fry, and green beans with carrot are the everyday favourite: crunchy, garlicky and slightly sweet, ready in a quarter of an hour. Cubes of tofu are often added to make it more filling. The common mistake is covering the wok, which steams the beans an army green; cook them uncovered with a splash of water so they stay bright. Chef's tip: slice the beans on a sharp diagonal so they cook in the same time as the thin carrot and pick up more of the seasoning.

15 minIndonesianSidesVegan
by KrazyBadal 0 views

Kering kentangSweet and spicy potato matchsticks

Javanese households fry a big batch of kering kentang before Lebaran or a long journey, because these candied potato sticks stay crunchy in a jar for a week and make a plain bekal lunchbox of rice and egg feel special. They are sweet, hot and tangy all at once. The common mistake is frying wet potatoes all at once, which steams them; they must be soaked, dried thoroughly and fried in small batches until they rattle. Chef's tip: let the sugar glaze bubble until it threads from the spoon before adding the potatoes, so it coats them in a thin, glassy shell instead of making them soft.

60 minIndonesianSidesVeganGluten freeSpicy
by KrazyBadal 0 views

Xôi bắpSticky corn and rice

On Hanoi pavements at dawn, xôi sellers scoop warm sticky rice and corn into banana leaves, press a slab of yellow mung bean on top and finish it with crisp fried shallots, a pinch of sugar and salt; office workers carry it to their desks for breakfast or lunch. At home, fresh sweetcorn stands in for the waxy corn cooked with lime used on the street. The rice and beans need soaking overnight. The common mistake is boiling sticky rice like ordinary rice; it must be steamed, or it turns to paste. Chef's tip: toss the steamed rice with a spoon of the shallot oil halfway through, which keeps the grains separate and glossy.

65 minVietnameseRice & GrainsVeganGluten free
by KrazyBadal 0 views

Hsi htaminTurmeric sticky rice with sesame

Hsi htamin, "oil rice", is a breakfast sold wrapped in banana leaf by morning vendors in Yangon and Mandalay: glutinous rice steamed golden with turmeric and oil, then topped with toasted sesame mixed with salt and a heap of crisp fried shallots. It is often paired with boiled yellow peas. The mistake is under-soaking the rice; it needs at least 4 hours, or overnight, to steam evenly. Chef's tip: fry the shallots first and use their fragrant oil in the rice; that oil is the soul of the dish.

50 minBurmeseBreakfast & BrunchVeganGluten free
by KrazyBadal 0 views

Lempeng kelapaThin coconut pancakes

On Malaysia's east coast, in Terengganu and Kelantan, lempeng is the morning flatbread nobody buys because every home can make it in minutes: flour, freshly grated coconut, salt and water, spread thin on a griddle. It is eaten warm, torn and dipped into sambal tumis or last night's fish or vegetable curry. The mistake is a thick batter; it should spread on its own into a thin round, or the middle stays doughy. Chef's tip: let the batter rest for 10 minutes so the coconut softens and the flour hydrates, which gives lempeng that bend without tearing.

30 minMalaysianBreads & ParathasVegan
by KrazyBadal 0 views

Nasi tutug oncomRice mashed with roasted oncom

In Tasikmalaya, West Java, warung serve nasi tutug oncom from early morning: steaming rice pounded together with toasted oncom, a fermented cake of peanut press-cake with a savoury, nutty, slightly funky taste, plus chilli and kencur. It comes with fried tempeh and tofu, sambal and a pile of raw greens called lalapan. Outside Indonesia oncom can be hard to find; fresh tempeh, crumbled and fried, gives a similar earthy result. The common mistake is mixing oncom into cold rice: the rice must be freshly cooked and hot so it absorbs the oil and aroma. Chef's tip: dry-roast the oncom until crisp at the edges before seasoning, which takes away its raw sourness.

40 minIndonesianRice & GrainsVeganSpicy
by KrazyBadal 0 views

Mas podichathuDry-fried flaked tuna

Tuna is the backbone of Lakshadweep cooking, and mas podichathu is how island families turn a piece of cooked tuna into a dry, fluffy side for rice, a filling for parotta, or a quick lunch with black tea. The fish is poached, flaked by hand and fried with shallots, green chilli, ginger, curry leaves and lots of grated coconut until each strand is separate and toasty. Traditionally it is made with mas, the islands' smoked and sun-dried tuna; fresh tuna is easier to find. The common mistake is mashing the fish into a paste; flake it with your fingers into long shreds. Fish is done when it is opaque and flakes easily before you start frying. Chef's tip: squeeze the poached fish gently in a cloth so it fries crisp instead of steaming.

40 minIndianFishGluten free
by KrazyBadal 0 views

Kanji payar for toddlersRed rice gruel for toddlers

Kanji and payar, rice gruel with a dry dish of green gram, is Kerala's oldest comfort meal, eaten for dinner in homes across Kottayam and Palakkad and at simple roadside kanji kadas on rainy monsoon evenings. For toddlers from 12 months the matta rice is cooked until it bursts into a creamy porridge, and the cherupayar is steamed soft and finished with a little coconut and cumin instead of chilli, then the two are mashed together. Skip the usual pickle and pappadam. It contains coconut; there is no milk, gluten, egg, nuts or soya, and it is vegan. Chef's tip: soak both the rice and the gram overnight; it halves the cooking time and makes them far softer.

55 minIndianRice & GrainsVeganGluten free
by KrazyBadal 0 views

Sayur bening bayam for toddlersSpinach and corn soup for toddlers

Sayur bening, 'clear vegetables', is the light soup that turns up at nearly every Javanese family lunch in Yogyakarta and Solo, and it is one of the first family dishes Indonesian children share. Spinach and sweet corn are simmered for just a few minutes in water scented with shallot and temu kunci (fingerroot), giving a sweet, fresh broth to spoon over rice. For toddlers from 12 months it is made with no salt or sugar, and the corn is chopped. It is vegan and free of the major allergens. Chef's tip: add the spinach at the very end; overcooked bayam turns grey and bitter.

20 minIndonesianSoupsVeganGluten free
by KrazyBadal 0 views

Paling in 't groenEel in green herb sauce

Paling in 't groen, 'eel in green', is the old riverside dish of the Scheldt valley between Antwerp and Ghent, served in summer in cafés along the river at places like Hamme and Lillo: pieces of eel cooked briefly in butter, then simmered in a vivid green sauce of sorrel, spinach, chervil, parsley, tarragon, mint and sage, thickened with egg yolk. It is eaten hot or cold with fries or bread. European eel is critically endangered, so buy only eel from a legal, responsibly managed source, cleaned and skinned by the fishmonger, or use thick pieces of another firm, oily fish such as mackerel. A common mistake is cooking the herbs for long, which turns the sauce khaki. Chef's tip: add the herbs only for the last 3 minutes, then bind with yolk off the heat. The fish is cooked when firm and opaque at the bone.

60 minBelgianFishGluten free
by KrazyBadal 0 views

Marchwangan kormaFiery red mutton korma

The name says it all: marchwangan means chilli, and this is the wazwan's hottest course, mutton cooked in a deep crimson gravy of Kashmiri chillies, mustard oil, fennel, dry ginger and a breath of cinnamon, with a spoonful of tamarind for sharpness. Kashmiri chillies bring colour more than ferocity, so you need a lot of them, and a few hotter dried chillies give the real kick. It is served at weddings and family feasts in Azad Kashmir and by Kashmiri households in Lahore and Rawalpindi with plain rice, alongside milder dishes like gushtaba to cool the palate. Scorching the chilli paste is how it goes wrong; it turns bitter and brown, so fry it on a moderate heat with a splash of water. Chef's tip: soak the whole dried chillies in hot water and blend them rather than using only powder, for a smoother, glossier gravy.

110 minPakistaniMeatGluten freeSpicy
by KrazyBadal 0 views

Aab goshtMutton in spiced milk

Pale, gentle and fragrant with green cardamom, aab gosht is the Kashmiri kitchen's answer to anyone who thinks the cuisine is all chilli. Mutton on the bone is first boiled with whole spices, then finished in reduced milk with fennel and dry ginger until the sauce turns ivory and thick, almost like a savoury kheer. It is a wazwan dish and a family favourite for Sunday lunch among Kashmiri households in Muzaffarabad and Lahore, eaten over plain rice with a sharp green chutney on the side for contrast. Boiling the milk hard is what ruins it, since it catches on the base and leaves a scorched taste through the whole pot. Chef's tip: reduce the milk in a separate wide pan while the meat cooks, then combine them; it thickens faster and is far less likely to burn.

100 minPakistaniMeatGluten free
by KrazyBadal 0 views

RistaMutton balls in red gravy

Rista is gushtaba's scarlet twin on the wazwan spread, smaller, softer meatballs of pounded mutton cooked in a thin, glowing red gravy instead of yogurt. The colour comes from Kashmiri chillies and mawal, dried cockscomb flower steeped in hot water, and the flavour from fennel, dry ginger and black cardamom fried in mustard oil; it is aromatic rather than brutally hot. Kashmiri families in Azad Kashmir and in Pakistani cities serve it at weddings and big lunches with mounds of steamed rice, and it is often the dish guests remember. Under-pounding is the classic mistake, because coarse meat gives chewy, grainy balls. Chef's tip: if you cannot find mawal, the gravy is still right without it; for extra colour, add one extra teaspoon of Kashmiri chilli rather than food colouring.

105 minPakistaniMeatGluten freeSpicy
by KrazyBadal 0 views

GushtabaMutton balls in yogurt gravy

No Kashmiri wedding feast ends without gushtaba. After hours of wazwan courses, the waza (master cook) brings out these large, pale balls of mutton pounded with fat until silky, swimming in a creamy yogurt gravy scented with fennel, dry ginger and cardamom, and its arrival tells guests the meal is over. Families of Kashmiri descent in Muzaffarabad, Mirpur and Rawalpindi still serve it at weddings and on special Fridays, with plain steamed rice. Good gushtaba is so smooth that it barely holds together on the spoon. Using lean meat is what lets people down: without about a quarter fat the balls turn grainy and hard. Chef's tip: traditionally the meat is pounded on a stone for an hour; at home, process it in short bursts with chilled fat and ice-cold water, stopping to scrape down, until it looks like a sticky, shiny paste.

120 minPakistaniMeatGluten free
by KrazyBadal 0 views

Kalo jeera bhortaNigella seed mash

A bhorta lunch spread in a Bangladeshi home always has one tiny, dark mound that people eat a pinch at a time, and that is kalo jeera bhorta. Nigella seeds are toasted until fragrant, then ground on the shil-pata, the stone slab and roller, with garlic, roasted dried chilli, onion and mustard oil into a coarse, almost black paste that is nutty, bitter and fiery all at once. Grandmothers serve it in winter, believing it wards off colds, and a little is mixed into the first handful of hot rice before moving on to fish or dal. Burnt seeds make it acrid, so the trap is toasting over too high a heat; stop as soon as they smell toasty and start to pop. Chef's tip: grind the seeds alone first, then add the garlic and oil, for a smoother paste in a small grinder.

15 minBangladeshiChutneys & DipsVeganGluten freeSpicy
by KrazyBadal 0 views

Rosun bhortaFried garlic and chilli mash

Strong enough to make your eyes water, rosun bhorta is the bhorta that farm workers in northern Bangladesh traditionally carried with panta bhat, because a small ball of it flavours a whole bowl of rice. Whole garlic cloves are fried slowly in mustard oil until sweet and golden, then pounded with dried red chillies that have been fried crisp in the same oil, and nothing else but salt. The result is sticky, hot, sweet and deeply savoury, and it sits on the side of the plate next to dal, rice and gentler bhortas. Burnt garlic tastes bitter, so the risk is impatience: keep the heat low and pull the cloves as soon as they are evenly golden. Chef's tip: cut very large cloves in half so they all cook at the same speed.

15 minBangladeshiChutneys & DipsVeganGluten freeSpicy
by KrazyBadal 0 views

Wambatu mojuFried aubergine pickle

No wedding buffet or almsgiving lunch in the Colombo suburbs feels complete without a dish of wambatu moju, the dark, glossy aubergine pickle that people go back for long after the curries have run out. Strips of long purple aubergine are coloured with turmeric, fried until they shrink and turn deep gold, then tossed with whole shallots and green chillies in a hot, sweet-and-sour paste of ground mustard seed, vinegar and sugar. It is eaten in small spoonfuls with rice, and it tastes even better a day later, once the flavours have soaked in. The point that trips most cooks up is under-frying the aubergine: pale pieces soak up the vinegar like a sponge and go soggy, so fry until they are properly brown and slightly shrivelled. Chef's tip: grind the mustard seeds with some of the vinegar rather than buying ready-made mustard; the fresh paste gives the pickle its pleasant nose-tingling bite.

50 minSri LankanChutneys & DipsVeganGluten freeSpicy
by KrazyBadal 0 views

Malay achcharuSweet sour vegetable pickle

Sri Lanka's Malay community, whose ancestors came from Java and the Malay peninsula under Dutch rule, gave the island this vivid pickle, and today no Eid biryani in Colombo's Slave Island or Hambantota is served without a bowl of it beside the plate. Carrot sticks, whole shallots and green chillies are blanched in vinegar, then coated in a thick, mustard-yellow paste of ground mustard seed, garlic, ginger, chilli and sugar, with soft dates stirred through for sweetness. It is crunchy, sharp and sweet all at once, a perfect foil for rich rice dishes and fried food. Rushing it to the table is the error most people make; the pickle needs at least a day in the jar for the mustard to mellow and the dates to melt into the sauce. Chef's tip: soak the mustard seeds in vinegar for an hour before grinding, which softens them and gives a smoother, creamier paste.

40 minSri LankanChutneys & DipsVeganGluten freeSpicy
by KrazyBadal 0 views

Burmese tomato salad

Come the cool season, when tomatoes are at their sweetest in Mandalay and the dry towns of Upper Burma, this thoke (a salad 'mixed by hand') is the quick dish that appears beside rice and curry at almost every meal. Slices of ripe tomato and onion are squeezed together with toasted chickpea flour, crushed peanuts and fried shallots in their oil, so the juices and flour turn into a light, nutty dressing that clings to every piece. Lime and fresh chilli sharpen it, and coriander lifts it. Home cooks often add fish sauce; this vegetarian version uses salt and a pinch of sugar. Dressing it too early is the most common mistake: salt pulls water from the tomatoes and leaves a soupy plate. Chef's tip: mix with your fingertips just before serving, pressing lightly so some tomato juice blends into the flour.

15 minBurmeseSaladsVeganGluten free
by KrazyBadal 0 views

Sambal goreng boontjesGreen beans in coconut sambal

Sambal goreng boontjes is one of the most loved dishes in Dutch-Indonesian homes and toko takeaways: green beans fried in a spice paste of shallot, garlic, chilli and galangal, then simmered in coconut milk with lime leaves until just tender and coated in a rich, spicy, slightly sweet sauce. It is a regular part of a rijsttafel. Traditional versions include shrimp paste (trassi); this one is vegan. A common mistake is overcooking the beans until khaki. Chef's tip: fry the spice paste until the oil separates and it smells sweet, which takes the raw edge off the chilli and garlic.

30 minDutchVegetarianVeganGluten freeSpicy
by KrazyBadal 0 views

Hakka caozai guoHerb rice dumplings with radish

Around Qingming, the spring tomb-sweeping festival, Hakka households across Taoyuan, Hsinchu and Miaoli steam trays of these deep-green dumplings to carry to the family graves and share afterwards. The colour and grassy, slightly bitter perfume come from cudweed or mugwort kneaded into glutinous rice dough, and the chewy skin wraps a savoury filling of chopped dried radish and shiitake. The festival version has long been meatless, so this one needs no changes to be vegan. Without a cooked piece of dough kneaded back in, the skin cracks as you shape it; that small step is what makes it supple. Chef's tip: look for frozen mugwort or cudweed purée in Asian grocers; if you can only find fresh mugwort, blanch it with a pinch of bicarbonate of soda to keep it bright green.

120 minTaiwaneseSnacks & StartersVegan
by KrazyBadal 0 views

Tainan rice bowl cakeSteamed savoury rice bowl cakes

Small china bowls of this turn up at Tainan breakfast counters and temple-side stalls from early morning, each one turned out or eaten straight from the bowl with a bamboo spatula. The rice batter steams into a soft, slightly springy cake, tinted brown with shallot oil and soy, hiding a nugget of pork, shiitake and dried shrimp in its centre, and it is always doused in a thick, sweet soy sauce and a little garlic paste. People get it wrong by pouring raw, watery batter into the bowls, so the fillings sink and the cake turns out dense; cook it on the stove to a thin porridge first. For a truly gluten-free version, make the sauce with tamari or gluten-free soy sauce, as here. Chef's tip: steam on a steady medium heat and wrap the lid in a tea towel, so drips don't pit the smooth tops.

75 minTaiwaneseSnacks & StartersGluten free
by KrazyBadal 0 views

Hakka flat rice noodlesFlat rice noodle soup

Meinong, a Hakka farming town in the hills of Kaohsiung, is famous for its ban tiao: broad, slippery rice noodles steamed fresh each morning and sold in roadside shops for lunch, either swimming in a clear pork broth or stir-fried with chives and bean sprouts. This is the soup version, light and savoury, with tender slices of pork, crunchy sprouts, garlic chives and plenty of shallot oil floating on top; Hakka cooks put a side plate of boiled pork with a salty-sour sauce next to it. Overcooking is the classic error here: fresh ban tiao only needs a dip in boiling water, and it falls apart if left in. Chef's tip: separate the sheets of noodle by hand before cooking; cold noodles straight from the pack stick together in thick clumps.

40 minTaiwanesePasta & Noodles
by KrazyBadal 0 views

Udang masak nanasPrawns in pineapple gravy

Sweet, sour and gently hot, this Nyonya prawn and pineapple curry turns up on Peranakan family tables in Singapore and Melaka as one of several dishes shared at a weekend lunch, often next to a coconut-rich curry it is meant to balance. Prawns and chunks of half-ripe pineapple simmer briefly in a thin, golden gravy of tamarind and a lightly fried rempah of chillies, shallots, lemongrass, turmeric and shrimp paste, so the sauce tastes bright and fruity rather than heavy. Eat it with plenty of steamed rice. Overcooking the prawns is the common slip; they need only 3 minutes and turn tough and dry if left to stew with the pineapple. Chef's tip: choose a pineapple that is still a little firm and tart, as fully ripe fruit makes the gravy too sweet and falls apart.

40 minSingaporeanFishGluten freeSpicy
by KrazyBadal 0 views

Atjar tjampoerSweet-sour mixed vegetable pickle

Atjar tjampoer is the bright yellow pickle in every Dutch-Indonesian toko and on every rijsttafel: crisp cucumber, carrot, cabbage, cauliflower and shallot pickled in a sweet-sour vinegar brine coloured with turmeric, with a little chilli and ginger. It cuts through rich satay and rendang. A common mistake is cooking the vegetables, which makes them soft; they should only be blanched or simply covered with hot brine. Chef's tip: salt the cucumber first and squeeze it, so it stays crunchy for days.

30 minDutchChutneys & DipsVeganGluten free
by KrazyBadal 0 views

Changhua ba-wanPork-filled starch dumplings

Changhua's old market streets are lined with shops whose woks are full of these dumplings sitting in warm oil, ready to be split open, sauced and eaten as a mid-morning or afternoon snack. The wobbly, translucent skin of sweet potato starch is chewy and slightly sticky, wrapped around a savoury filling of marinated pork, bamboo shoot and shiitake, and the whole thing is drenched in a sweet pink-brown sauce with garlic and coriander. The trickiest part is the wrapper: a dough made only of raw starch cracks and turns gluey, so cook part of it into a paste first. Make it gluten-free by using tamari or gluten-free soy sauce, as here. Chef's tip: oil the saucers well and keep your fingers wet when shaping; the starch dough is sticky, and water lets you smooth it into neat domes.

90 minTaiwaneseSnacks & StartersGluten free
by KrazyBadal 0 views

Beef brisket noodles

Queues form outside the brisket shops of Central and Sham Shui Po at lunchtime for a bowl of ngau naam min: wobbly chunks of beef brisket, braised for hours with chu hou paste, star anise, cinnamon and dried tangerine peel until the fat and sinew melt, set over springy egg noodles in a separate, clear, peppery broth with daikon. The braise is dark, sticky and aromatic, the broth light and clean, and you dip between them. A slosh of Shaoxing rice wine goes in the braise; an alcohol-free swap is in the ingredient list. Many home cooks cut the brisket before cooking into small cubes, which then shrink and dry out; braise it in big pieces and cut it afterwards. Chef's tip: the braise is better the next day, so make it ahead, chill it and lift off the fat before reheating.

180 minHong KongPasta & Noodles
by KrazyBadal 0 views

Orh neeSweet mashed taro paste

Teochew wedding banquets and Lunar New Year dinners in Singapore close with orh nee, a warm, dense, purple-grey taro paste that is smooth on the tongue and sweet with a savoury edge from fried shallot oil. Restaurants along Upper Thomson and in the old Teochew enclave at Boat Quay serve it in small bowls with candied gingko nuts and soft cubes of pumpkin on top, and some pour over a little coconut milk. The traditional fat is pork lard; this version uses shallot oil, which gives the same rich, toasty aroma and keeps it fully plant-based. The usual mistake is adding all the sugar and water at once and stirring briefly; orh nee needs long, patient stirring over a low heat until the paste turns glossy and pulls away from the pan. Chef's tip: mash the taro while it is still steaming hot and press it through a sieve if you want restaurant smoothness; cold taro goes gluey.

60 minSingaporeanDessertsVeganGluten free
by KrazyBadal 0 views

Showing 216 of 425 recipes

Show more recipes

Page 10 of 18

Goes well with shallot