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1,408 recipes

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

Bông bí xào tỏiGarlic stir-fried pumpkin flowers

From the Mekong Delta to the market gardens outside Hanoi, pumpkin vines are picked for their flowers and tender shoots, and bông bí xào tỏi is the everyday way to cook them: a few minutes in a hot wok with lots of garlic, served beside rice and a bowl of soup at family dinners. The flowers are soft and sweet and the shoots slightly crunchy. Some cooks add a splash of fish sauce; this version is seasoned with salt and a little soy, so it is vegan. It is a light side with about 3 g of protein per portion. The common mistake is leaving the stamens and the stringy skin on the shoots: both make the dish bitter and tough. Courgette flowers work well instead. Chef's tip: put the shoots in first and the flowers only for the last 30 seconds, so the delicate petals don't collapse into mush.

20 minVietnameseSidesVegan
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

Ciambelline al mosto (alcohol-free ring biscuits)Grape juice ring biscuits

All over Lazio, from the Castelli Romani to the countryside around Rome, these sugar-crusted ring biscuits are put out at the end of a meal and at the autumn grape harvest, when they are dunked into a glass to soften. The classic dough is made with equal measures of liquid, olive oil and sugar; here the liquid is red grape juice, which is close to the fresh mosto of harvest time and gives the same pinkish crumb and fruity edge with no alcohol at all. The rings are crunchy and light, a little crumbly, with a crackly sugar coat and a hint of aniseed. Serve them with grape juice, coffee or a pot of tea for dunking. They are naturally egg-free: the olive oil and juice bind the flour into a smooth dough, and baking powder does the lifting that eggs might do elsewhere. Chef's tip: roll the ropes no thicker than a pencil and a half, about 1 cm; the common mistake is chunky ropes, which brown outside before the middle dries and leave the biscuits hard instead of crisp.

45 minItalianBakingVegan
by KrazyBadal 0 views

Di gua yeStir-fried sweet potato leaves

Stir-fried sweet potato leaves are on the table at almost every Taiwanese home dinner and at every rechao stir-fry stall from Taipei to Kaohsiung, a cheap, dark-green side that once fed the island in lean years and is now loved for its silky texture. The tender leaves and tips are thrown into a smoking wok with plenty of garlic and a splash of water and cooked in about two minutes. It is vegan and light, with about 3 g of protein per portion. The common mistake is overloading the wok: the leaves stew and turn black-green and slimy, so cook in two batches if your pan is small. If you can't find sweet potato leaves, use water spinach or pea shoots. Chef's tip: add a tablespoon of water with the leaves; the burst of steam wilts them evenly without extra oil.

9 minTaiwaneseSidesVeganGluten free
by KrazyBadal 0 views

Verdure grigliateGrilled vegetables

Every Italian region has its plate of verdure grigliate, laid out on summer lunch tables from Puglia to Liguria as part of the antipasti, or eaten as a side to bread and cheese. Slices of aubergine, courgette and pepper are grilled dry until striped and soft, then dressed afterwards in good olive oil, garlic, parsley and a little vinegar so they soak it up as they cool. It is vegan and light, with about 3 g of protein per portion; add a ball of mozzarella or a can of white beans to make it a meal. The common mistake is oiling the vegetables before grilling: they smoke, burn and turn greasy. Chef's tip: make it a few hours ahead; the dressing works its way in and it tastes better at room temperature than hot.

40 minItalianSidesVeganGluten free
by KrazyBadal 0 views

Fagioli e cozzeMussels and cannellini beans

In Naples, fagioli e cozze is the trattoria lunch of late spring and summer, when the mussels from the bay are plump and cheap, and it also turns up on the Christmas Eve table across Campania. Creamy cannellini and sweet mussels share one pan with garlic, chilli and a few cherry tomatoes, so the mussel juices turn the beans into a light, briny stew you mop up with toasted bread. A portion gives about 24 g of protein, from the mussels and the beans, for roughly 330 kcal. The common mistake is salting before the mussels open: their liquor is already salty, so taste only at the end. Before cooking, throw away any mussel with a cracked shell or one that stays open when tapped, and after cooking throw away any that stay shut. Chef's tip: crush a ladle of the beans against the side of the pan before the mussels go in; the starch thickens the broth so it clings to every shell.

40 minItalianFish
by KrazyBadal 0 views

Kkaennip jjimSteamed seasoned perilla leaves

Kkaennip jjim is a homely banchan made in Korean kitchens through the summer, when perilla grows like a weed in back gardens, and it is eaten by wrapping a single soft leaf around a mouthful of rice. The leaves are stacked in pairs with a spoon of soy, garlic and chilli seasoning between each layer, then steamed until they soften and drink up the sauce. Many versions add anchovy stock; this one uses water, so it is vegan. Each portion has about 2 g of protein. The common mistake is steaming too long: the leaves should be tender but still green, about 5 minutes. Chef's tip: seasoning every second leaf rather than every one keeps the stack from getting soggy and salty.

26 minKoreanSidesVegan
by KrazyBadal 0 views

Miyeok julgi bokkeumStir-fried seaweed stems

Seaweed stems, sold salted in Korean grocers, are the crunchy, green-black banchan you find in school canteens and lunchboxes everywhere in Korea, eaten cold with rice. The stems are soaked to draw out the salt, then stir-fried quickly with garlic, onion and a few drops of soy, and finished with sesame. It is vegan and light, with about 2 g of protein per portion. The common mistake is under-soaking: too little and the dish is painfully salty, so taste a piece before you cook. Chef's tip: blanch the stems for 10 seconds after soaking; it sets their bright green colour and removes any fishy-sea smell.

27 minKoreanSidesVegan
by KrazyBadal 0 views

Pescado empapeladoFish baked in paper parcel

Along the Gulf coast of Veracruz, pescado empapelado is a weekday lunch and a Lenten Friday favourite: a fillet of snapper or other white fish is sealed in paper or foil with tomato, onion, peppers, olives, capers and herbs, then baked so it steams in its own juices. Each person opens their own fragrant parcel at the table. A portion gives about 32 g of protein, from the fish, for around 250 kcal. The common mistake is a loose parcel: if the edges aren't crimped tightly the steam escapes and the fish bakes dry, so fold and pinch the edges all the way round. The fish is done when it is opaque and flakes easily at the thickest point (63 °C). Chef's tip: slice the vegetables thinly and lay them under the fish as well as on top; they cook in the same 15 minutes and keep the fillet off the hot paper.

30 minMexicanFishGluten free
by KrazyBadal 0 views

RotmosMashed swede and carrot

Rotmos, literally 'root mash', is a Swedish winter staple, cooked from Skåne to Norrland when the cellars are full of swede, and served beside sausages or boiled pork at home dinners, and on Thursdays with pea soup. Swede gives the mash its golden colour and gently peppery sweetness, potato makes it smooth, and a little butter and allspice round it out. It is a vegetarian side with about 3 g of protein per portion; try it with fried halloumi or a bean stew. The common mistake is mashing it straight from the pan: watery roots give a sloppy mash, so steam-dry them first. Chef's tip: leave the mash a little coarse; Swedes like to see flecks of swede and carrot rather than a smooth purée.

40 minScandinavianSidesGluten free
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

Mozuku-zuSeaweed in sweet vinegar

In Okinawa, where most of Japan's mozuku is farmed, a small bowl of mozuku-zu starts many a home supper and izakaya meal, especially in the hot months. The fine, slippery strands of seaweed are rinsed of their salt and served cold in a gentle dressing of rice vinegar, a little sugar and soy, topped with grated ginger, so it tastes clean, sour and of the sea. Shop versions often use bonito dashi; this one uses kombu dashi, so it is vegan. It is very light, with less than 1 g of protein a portion, so it belongs alongside a tofu dish and rice rather than as a main. The most common mistake is not rinsing salted mozuku enough: it needs two or three changes of water or the dish turns harsh. Chef's tip: chill the dressing and the bowls well; mozuku-zu should be served icy cold.

10 minJapaneseSidesVegan
by KrazyBadal 0 views

Pa muchimSpring onion salad

Pa muchim is the tangle of sharp, spicy spring onion that arrives with barbecue in restaurants all over Korea, from Seoul to Busan, and it is just as good at home beside grilled tofu, mushrooms or a rice bowl. Spring onion is shredded into long, thin threads, rinsed in cold water to tame its bite, then dressed at the last moment with chilli flakes, vinegar, soy, sugar and sesame. It is a light, vegan side with about 2 g of protein per portion. The common mistake is dressing it too early: after 10 minutes the onion wilts and weeps. Chef's tip: soak the shredded onion in iced water for 10 minutes before dressing; it curls, crisps and loses its harsh raw heat.

10 minKoreanSidesVeganSpicy
by KrazyBadal 0 views

Kokt torskPoached cod with potatoes

From January to April, when the spawning skrei cod arrive at the Lofoten Islands, Norwegian homes eat kokt torsk at least once a week: thick cod loins poached in well-salted water, served plainly with boiled potatoes, carrots and a little melted butter. It is clean, gentle food, and the whole plate comes to around 430 kcal with about 40 g of protein, almost all from the cod. The common mistake is boiling the fish: the water should barely tremble, which Norwegians say makes it "smile", or the flakes tighten and turn woolly. Cook it until it is opaque and the flakes separate at a light press, about 60–63 °C in the thickest part. Chef's tip: salt the poaching water as heavily as the sea, about 60 g to a litre; it seasons the cod all the way through in the few minutes it cooks.

35 minScandinavianFishGluten free
by KrazyBadal 0 views

OmenaFried silver fish with tomato

Omena are tiny silver cyprinid fish netted at night on Lake Victoria and sun-dried on the shores around Kisumu and Homa Bay; in western Kenya they are a cheap, protein-rich weeknight dinner, fried crisp and then simmered briefly in onion and tomato and eaten with ugali and sukuma wiki. They are eaten whole, bones and all, like whitebait. The common mistake is skipping the rinse: dried omena carry sand from the drying beaches, so soak and swish them in several changes of warm water. Chef's tip: fry the drained fish on their own until crisp and fragrant before the tomato goes in; it takes away the strong 'lake' smell and keeps them from going mushy. Look for dried omena (also sold as dagaa) in African grocers.

25 minEast AfricanFishGluten free
by KrazyBadal 0 views

Wakatake-niBamboo shoot and wakame simmer

Wakatake-ni means 'young bamboo simmer', and in Kyoto it marks the few weeks of April when fresh shoots arrive from the hills around Rakusai; it is served in small bowls at home and in kaiseki menus as a quiet taste of spring. Tender bamboo shoot is simmered in a pale, lightly seasoned broth, and soft wakame goes in at the very end, so the bowl is all clean, sweet and sea flavours. Classic recipes use bonito dashi; this one uses kombu and dried shiitake, and sugar instead of mirin, so it is vegan and alcohol-free. It is a light side dish of about 4 g of protein per portion. The common mistake is boiling the wakame with the bamboo: it turns slimy and drab, so it needs only a minute. Chef's tip: cool the bamboo in the broth for 10 minutes before reheating; it drinks up the seasoning far better than it does while boiling.

35 minJapaneseSidesVegan
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

Cá hấp gừngGinger steamed whole fish

Cá hấp gừng is a family dish across Vietnam, from Hanoi to the Mekong Delta, put in the middle of the table for a weekend lunch or a Tết dinner and shared with rice and greens. A whole fish is steamed over ginger, then heaped with ginger and spring onion shreds and dressed with sizzling oil and a light soy and fish sauce. The flesh comes out silky and delicate. A portion has about 25 g of protein from the fish. The common mistake is oversteaming: thin parts go dry and woolly. Take it off as soon as the flesh at the thickest point pulls cleanly from the bone. Chef's tip: score the fish to the bone on both sides so it cooks evenly and the sauce gets in.

30 minVietnameseFish
by KrazyBadal 0 views

Chamnamul muchimDressed wild parsley

Chamnamul, a mild, celery-scented wild parsley, fills Korean markets in spring, and this simple namul is one of the banchan that turns up on home tables and in bibimbap bowls from March to May. The stems are blanched for seconds, then dressed by hand with garlic, sesame oil and toasted sesame so the herb stays bright and crunchy. It is a light side with about 3 g of protein per portion; pair it with tofu, eggs or a bean stew for a full meal. The common mistake is over-blanching: chamnamul goes limp and grey in under a minute. If you can't find it, use the tender tops of flat-leaf parsley mixed with pea shoots. Chef's tip: season with salt first and the sesame oil last, so the salt reaches the leaves instead of sliding off the oil.

15 minKoreanSidesVeganGluten free
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

Mumallaengi muchimDried radish strip salad

Mumallaengi are strips of Korean radish dried in the autumn sun, and dressed this way they become a chewy, sweet-spicy banchan that families across Korea keep in the fridge all winter for lunchboxes and weeknight rice. The strips are soaked briefly, squeezed and massaged with chilli flakes, garlic, soy and syrup, often with dried chilli leaves. Many cooks add fish sauce; this version uses soy alone, so it is vegan. It is a side with about 2 g of protein per portion. The common mistake is soaking the radish too long: it loses its crunch and sweetness and turns watery. Chef's tip: make it a day ahead; after a night in the fridge the strips soak up the dressing and turn glossy red.

25 minKoreanSidesVeganSpicy
by KrazyBadal 0 views

Aji no tatakiChopped horse mackerel with ginger

Aji no tataki is a dish of Japan's fishing ports, from the Izu peninsula to Kyushu, eaten as a summer lunch over rice or a starter with cold drinks when the horse mackerel come in fresh. The raw fillets are skinned and chopped with a knife, then mixed with grated ginger, spring onion and shiso, so the fish is soft, cool and clean-tasting with a sharp herbal bite. As a main over rice, a portion has about 28 g of protein from the fish. This is raw fish: buy only sashimi-grade fish from a fishmonger you trust, keep it ice-cold, and freeze it at −20 °C for at least 24 hours first to kill parasites; anyone pregnant, very young, older or with a weak immune system should not eat it. The common mistake is chopping it into a paste: keep small pieces with some texture. Chef's tip: chill the board and the bowl, and work quickly, so the fish never warms up.

20 minJapaneseFish
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

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