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Recipes with shallot

400 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.

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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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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Goes well with shallot