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14 recipes

Postre MassiniCustard sponge with burnt sugar top

Montevideo's birthday cake of choice since the early twentieth century, the Massini is two thin layers of sponge sandwiching a thick filling of whipped cream folded with egg-yolk custard, crowned with a thin glassy crust of torched yolk and sugar. Bakeries across Uruguay sell it on Sundays. Traditional versions sometimes add a sweet fortified wine to the custard; this one is alcohol-free. The custard is cooked to a safe 71 °C. The common mistake is assembling with warm custard, which melts the cream into a puddle. Chef's tip: if you don't have a blowtorch, put the sugared top under a very hot grill for a minute and watch it closely.

80 minParaguayanBaking
by KrazyBadal 0 views

Pira caldoCreamy fish soup with cheese

Along the Paraguay River from Asunción to Concepción, pira caldo is the fishermen's soup, said to restore strength after a long night: chunks of firm river fish poached in a broth of onion, peppers and tomato fried in fat, then made creamy with milk and melted fresh cheese. Surubí or other catfish is traditional; any firm white fish such as hake or pollock works. The mistake most people make is boiling the soup after the milk and cheese go in, which splits it. Chef's tip: fry the vegetables until they are very soft and sweet before adding the water; that is where the flavour comes from.

60 minParaguayanSoupsGluten free
by KrazyBadal 0 views

Pon ye gyiFermented bean sauce

Bagan, among its thousands of temples, is just as known in Myanmar for pon ye gyi, the thick, glossy black bean paste sold in clay pots at Nyaung-U market. Workshops there boil beans, ferment them under cloth, steep them in brine and boil the dark liquid down for hours. At home it is a seasoning rather than a dip: fried with garlic, onion and chilli as pon ye gyi kyaw, it becomes the savoury base for pork or chicken curries and for stir-fried greens, and is eaten with rice and raw vegetables through the hot dry season. The taste is deeply salty, savoury and slightly sweet-bitter, with a soft funk like miso and black bean sauce combined, and a texture like thick molasses. Common mistake: stopping the reduction too soon; a thin brown sauce will not keep and lacks depth, so cook it until it is black, glossy and falls from the spoon in ribbons. Bagan makers use different beans; this home method uses soybeans with a Bacillus-style ferment like thua nao. It is ready when a spoonful sets into a thick gloss on a cold plate. Chef's tip: stir more often near the end, when it can catch.

375 minBurmeseBasicsVeganGluten free
by KrazyBadal 0 views

Kyay oh

Served bubbling in a small brass pot, which is what kyay oh means, this Chinese-Burmese soup fills the late-night noodle shops of Yangon's Chinatown and the busy breakfast places of Mandalay. A clear, peppery pork broth carries thin rice noodles, springy hand-rolled pork balls, sliced pork, tender greens and an egg cracked in at the last moment so it poaches in the pot. Garlic oil, white pepper and a side of vinegar with chopped chilli keep each spoonful sharp and warming. The pitfall is boiling the broth hard once the pork balls are in; they toughen and the soup turns cloudy, so keep it at a gentle bubble. Chef's tip: slap the pork mince against the bowl for a minute before shaping; it gives the balls their bouncy, almost crunchy texture.

60 minBurmeseSoups
by KrazyBadal 0 views

Kyar zan hingaGlass noodle soup with chicken

Lighter than mohinga and a favourite with children, kyar zan hinga turns up at Yangon donation feasts, at evening noodle stalls and on the family table when someone needs something soothing. Slippery glass noodles swim in a clear, peppery chicken broth with shredded chicken, crunchy wood-ear mushroom, chewy knots of dried lily buds, bouncy fish balls and whole quail eggs. Each bowl is finished at the table with lime, chilli flakes, fried garlic and coriander, and crisp split-pea fritters are often torn in on top. Simmering the glass noodles in the pot is the classic error: they swell, go soft and drink up the broth, so add them straight to the bowls instead. Chef's tip: knot each softened lily bud before it goes into the soup; it keeps them from shredding and gives every spoonful a little chewy bite.

60 minBurmeseSoups
by KrazyBadal 1 views

Vegetarian vori voriCornmeal dumpling and vegetable soup

Vori vori is the soup Paraguayan grandmothers make on cold June and July evenings: a golden broth full of bori, small balls of cornmeal and cheese that swell soft as they simmer. The name is a Guaraní take on the Spanish 'bolita' (little ball). It's usually made with hen; this version gets its colour and body from pumpkin, carrot and a sofrito with saffron or turmeric. Chef's tip: shape the balls no bigger than a hazelnut; they double in size and larger ones stay raw inside.

70 minParaguayanSoupsGluten free
by KrazyBadal 0 views

Ohn no khao swe with tofuCoconut noodle soup with tofu

Ohn no khao swe is the comforting coconut noodle soup that Burmese families serve for weekend lunches and for crowds at donation feasts, especially around Mandalay and Yangon. Wheat noodles sit in a rich, mildly spiced coconut broth thickened with chickpea flour, and everyone adds their own toppings: lime, sliced raw onion, chilli flakes, coriander and crispy fried noodles. It's normally made with chicken; tofu and chickpeas take its place here. Chef's tip: stir the coconut milk in at the end and keep it at a gentle simmer; a hard boil makes the coconut split and turn oily.

60 minBurmeseSoupsVegan
by KrazyBadal 0 views

Vegetarian mohingaRice noodle soup with lemongrass

Mohinga is Myanmar's national breakfast, ladled from steaming pots at dawn on street corners from Yangon to Mandalay: thin rice noodles in a thick, golden broth fragrant with lemongrass, ginger and toasted chickpea flour, topped with crisp fritters, lime and chilli. The real thing is built on catfish and fish sauce. This vegetarian version is honestly different: dried shiitake and kombu give savouriness instead of fish, and the body comes from toasted chickpea flour, toasted rice powder and banana stem (or palm heart), so it's lighter and earthier rather than fishy. Chef's tip: toast the chickpea flour and rice until golden and nutty before they go in; they carry most of the flavour.

75 minBurmeseSoupsVegan
by KrazyBadal 0 views

ChajáSponge, peach and cream cake

Chajá was created in 1927 at a bakery in Paysandú, a city on the Uruguay River, and named after a local bird whose feathers look as fluffy as its crumbly meringue coat. Today it's Uruguay's birthday and celebration cake: layers of light sponge soaked in peach syrup, filled with whipped cream, peaches and dulce de leche, then covered in crushed meringue. It's sweet, soft and crunchy at once, best on the day it's assembled. Chef's tip: soak the sponge but not too much; it should feel moist, not wet, or the layers slide.

90 minParaguayanBaking
by KrazyBadal 0 views

So'o yosopyGround beef and rice soup

So'o yosopy, "pounded meat" in Guaraní, is a soup Paraguayans make for anyone who is tired or recovering, and on cold days in Asunción's winter: beef is ground very finely and stirred into cold water so it breaks into soft, delicate threads, then simmered with onion, tomato, pepper and a little rice and oregano. The texture is smooth and the broth light. The mistake is adding the beef to boiling water, which makes it clump into meatballs; mix it into cold water first and stir as it heats. Chef's tip: ask the butcher to mince lean beef twice, or pulse it very fine in a food processor.

55 minParaguayanSoupsGluten free
by KrazyBadal 0 views

Arabian date pinwheels

Crumbly, buttery biscuit dough is rolled out, spread with a soft date filling flavoured with cinnamon and lemon, rolled into logs, sliced and baked into pretty pinwheels. They make a big batch of 50 and keep well in an airtight tin. Serve with tea, or with ice cream as a dessert.

60 minMiddle EasternBaking
by KrazyBadal 0 views

Lebanese date cake

A soft, moist cake made without eggs: self-raising flour and brown sugar are rubbed with butter, then mixed with milk and sour cream and studded with chopped dates, raisins and pistachios, with a warm hint of nutmeg and vanilla. Lovely with tea or served warm with cream.

70 minMiddle EasternBaking
by KrazyBadal 0 views

Ma'amoulDate and walnut butter pastries

Ma'amoul are delicate shortbread-like pastries made for Eid and Easter across the Middle East. A soft, rose-scented butter dough is wrapped around a filling of dates, walnuts, almonds and pistachios cooked with cinnamon, marked with a fork, baked pale and dusted with icing sugar. Makes 35; they keep well in a tin.

80 minMiddle EasternBaking
by KrazyBadal 1 views

Semolina cake

A moist eggless cake made with semolina, coconut and yogurt, baked with slivered almonds on the bottom and top and moistened with orange juice. Serve with coconut ice cream or custard sauce.

45 minMiddle EasternBaking
by KrazyBadal 0 views