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2,958 recipes

Saengseon jeonEgg-battered fish slices

Saengseon jeon is one of the golden jeon laid out on ancestral rite tables at Chuseok and Seollal, especially in coastal homes along the East Sea, where pollock and cod are the holiday fish. Thin slices of white fish are seasoned, floured, dipped in egg and fried gently, giving delicate, tender fish inside a soft yellow coat. They are eaten with a soy-vinegar dip. The common mistake is cutting the fish too thick, so the egg browns before the centre is cooked. Chef's tip: slice the fillets while they are still half-frozen; you can cut neat 7 mm slices that cook in the time it takes the egg to set.

35 minKoreanFish
by KrazyBadal 0 views

Tteok kkochiRice cake skewers

Tteok kkochi is the after-school snack of Korea, sold for a few hundred won from carts outside primary schools, where children cluster round the vendor painting glaze onto the skewers. Cylinders of rice cake are fried until blistered and crisp outside but soft and chewy inside, then brushed with a sticky sauce of gochujang, ketchup and rice syrup. The usual mistake is frying rice cakes that are cold and hard from the fridge: they spit and stay tough in the middle, so soften them in hot water first. Rice cakes are dense and sticky, so cut them small for young children and older people and make sure they eat sitting down: they are a known choking risk. Chef's tip: dry the softened rice cakes very well before frying; water makes the oil spit.

25 minKoreanSnacks & StartersVegan
by KrazyBadal 0 views

Folpetti lessiBoiled baby octopus

In the bacari (wine bars) of Venice, around the Rialto market, folpetti sit warm in a tray on the counter and are speared with a toothpick as a cicchetto, the city's small bite eaten standing up before lunch or after work. They are tiny musky octopus from the lagoon, simply boiled until tender and dressed with olive oil, lemon, garlic and parsley. The texture should be tender with a slight bite, never rubbery. Chef's tip: let the octopus cool in its cooking water for 15 minutes; it finishes softening gently and soaks up flavour.

55 minItalianFishGluten free
by KrazyBadal 0 views

Alici marinateMarinated fresh anchovies

Along the Amalfi Coast and in the fish restaurants of Naples, alici marinate are a summer antipasto: very fresh anchovy fillets "cooked" by soaking in lemon juice and vinegar until they turn white, then dressed with olive oil, garlic, parsley and chilli. The fish is not heated, so it is not for pregnant women, young children or anyone with a weakened immune system. To be safe from parasites, freeze the cleaned fillets at −20 °C for at least 96 hours (or buy them already frozen) before marinating; the acid does not kill parasites. For a fully cooked version, poach the fillets in the marinade for 1 minute, until opaque. Chef's tip: marinate in the fridge until the flesh is white all the way through; pink in the middle means it needs longer.

30 minItalianFishGluten free
by KrazyBadal 0 views

Tendon (tempura rice bowl)

In Tokyo's old shitamachi districts, Asakusa above all, tendon shops have been serving bowls of rice crowned with prawn and vegetable tempura since the Edo period, the batter soaked just enough in a dark, sweet soy sauce to go half crisp, half soft. It is a hearty lunch, and a great way to make tempura at home without having to serve it piece by piece. The tare uses mirin, boiled for a few minutes so the alcohol mostly cooks off; use sugar and water instead for an alcohol-free version. The common mistake is over-mixing the batter: stir with chopsticks only a few times, leaving lumps, and keep it ice-cold so the coating stays lacy and light. Chef's tip: dip each piece in the warm sauce for just a second before laying it on the rice.

45 minJapaneseFish
by KrazyBadal 0 views

Korokke (Japanese potato croquettes)

On Tokyo's covered shopping streets, from Togoshi Ginza to Sunamachi, butcher and deli counters fry korokke all afternoon and sell them in paper sleeves to children on their way home from school. This vegetarian version keeps the soft, slightly sweet filling of buttery mashed potato with onion and carrot, wrapped in a jagged panko crust that shatters when you bite it. Eat them hot with a drizzle of thick sweet-savoury sauce and a pile of shredded cabbage, or tuck one cold into a bento. The usual mistake is a wet mash: steam-dry the potatoes well and let the filling cool completely, or the croquettes split open in the oil. Chef's tip: chill the shaped, crumbed croquettes for 30 minutes before frying so the coating sets firm.

60 minJapaneseSnacks & Starters
by KrazyBadal 0 views

Insalata di mareSeafood salad

Along every Italian coast, from the Adriatic beaches of Romagna to the Amalfi Coast, insalata di mare is the cold antipasto that opens a seafood lunch in summer and the Christmas Eve feast in winter. Squid, prawns, mussels and clams are cooked separately, each just long enough, then dressed with lemon, olive oil, garlic, celery and parsley and left to chill so the flavours meld. Chef's tip: cook each kind of seafood on its own and pull it the moment it is done; squid needs only a minute or two, and overcooked squid turns as tough as a rubber band.

55 minItalianFishGluten free
by KrazyBadal 0 views

Polpette di melanzaneAubergine fritters with pecorino

In Calabria, from Reggio up to Cosenza, polpette di melanzane are what grandmothers fry in August when the garden is full of aubergines and nobody wants meat. Boiled aubergine is squeezed dry and mixed with stale bread, egg, pecorino, garlic and mint, then shaped into small balls and fried; they are eaten warm as an antipasto or cold the next day in a sandwich. They should be soft and almost creamy inside with a thin golden crust. Pecorino is usually made with animal rennet; a vegetarian hard cheese works. Chef's tip: squeeze the boiled aubergine in a clean tea towel until no more water drips; wet aubergine makes polpette that fall apart in the oil.

50 minItalianSnacks & Starters
by KrazyBadal 0 views

Torta capreseFlourless chocolate almond cake

Torta caprese was born on the island of Capri in the 1920s, the story goes, when a baker forgot to add flour to a chocolate almond cake and created a classic by accident. It is now the cake of the Amalfi Coast: dense, moist and fudgy in the middle, with a thin crackled crust and a dusting of icing sugar. Restaurants in Capri and Sorrento serve it with a spoonful of cream or lemon sorbet. It is naturally gluten free. Contains nuts. Chef's tip: take it out while the middle is still slightly soft; it firms up as it cools and stays moist for days.

65 minItalianBakingGluten free
by KrazyBadal 0 views

Myeolchi bokkeumSweet stir-fried anchovies

Myeolchi bokkeum is the lunchbox banchan of Korea, made with tiny dried anchovies landed and sun-dried on the southern coast around Tongyeong and Namhae, the country's anchovy heartland. The little fish are toasted in a dry pan, then tossed in garlic oil and a quick soy and rice-syrup glaze, so they end up crunchy, sweet, salty and deeply savoury. A small dish goes alongside rice at almost every Korean meal. The common mistake is adding the syrup over a high heat: it caramelises into a hard sheet that welds the anchovies into a brick. Chef's tip: take the pan off the heat before the syrup goes in and toss; the pan's leftover warmth is enough to glaze without hardening.

15 minKoreanFish
by KrazyBadal 0 views

Burrata con pomodoriniBurrata with cherry tomatoes

Burrata was born in the dairies around Andria in northern Puglia as a way to use the scraps of mozzarella curd, wrapped in a pouch of stretched curd and filled with cream. In Bari and the towns of the Murge it is eaten the day it is made, often as the first thing on the table at Sunday lunch, torn open over the sweetest summer tomatoes. The outside is soft and springy; the inside, called stracciatella, spills out like thick cream. Mozzarella and burrata are usually made with calf rennet, so look for a vegetarian-rennet burrata if that matters to you. Chef's tip: take the burrata out of the fridge 30 minutes before serving; straight from the cold it tastes of very little.

10 minItalianSnacks & Starters
by KrazyBadal 0 views

Ebi fry (Japanese breaded prawns with tartare)Breaded fried prawns

In Nagoya, ebi fry is a point of local pride, served in long, straight prawns that stick out over the edge of the plate, but it is on the menu of every family restaurant and bento shop in Japan. Large prawns are scored so they stay straight, coated in panko and fried until crunchy, then served with a chunky tartare of boiled egg, onion and pickles. The common mistake is skipping the scoring; the prawns curl tight in the hot oil and the coating cracks. Prawns are done when they turn pink and opaque all the way through, usually in under 3 minutes. Use fresh or thawed raw prawns that smell of the sea; throw out any that smell of ammonia. Chef's tip: press each prawn flat on the board after scoring until you feel a slight click; that stops it curling.

35 minJapaneseFish
by KrazyBadal 0 views

SikhyeSweet rice punch

Every Korean jjimjilbang (bathhouse) sells sikhye in little cans, and every grandmother makes a big pot of it before Seollal and Chuseok to sip after the heavy holiday meal, because it is believed to help digestion. Barley malt water and cooked rice are kept warm for several hours until enzymes turn the rice starch into sugar and the grains float up to the top, then the drink is boiled with ginger and chilled until icy. It is mild, lightly sweet and nutty, with soft rice grains to slurp. The usual mistake is letting it get too hot while it ferments: above about 65 °C the enzymes stop working and the grains never float. Contains barley (gluten). Chef's tip: use the rice cooker's 'keep warm' setting; it holds the perfect temperature on its own.

320 minKoreanDrinksVegan
by KrazyBadal 0 views

Eomuk bokkeumStir-fried fish cake

Busan's fish cake makers on the old docks near Bupyeong market made eomuk famous, and eomuk bokkeum is how Korean homes everywhere turn a pack of fish cake sheets into a quick side dish for school lunchboxes. Strips of fish cake are stir-fried with onion, carrot and pepper in a sweet soy glaze, staying soft and bouncy with crisp vegetable bites. Most children love it, and a pinch of chilli flakes makes a grown-up version. The common mistake is frying the fish cake straight from the packet: its frying oil turns the dish greasy and dulls the sauce. Chef's tip: pour boiling water over the strips and drain before cooking; they soak up the glaze much better.

18 minKoreanFish
by KrazyBadal 0 views

Cannoncini alla cremaCustard puff pastry horns

Every pastry shop in Turin and Piedmont has a tray of cannoncini: puff pastry wrapped around metal cones, baked until golden and flaky, then piped full of vanilla custard and dusted with icing sugar. Little ones are part of the "pasticcini mignon" bought on Sunday morning after church to take to lunch at the grandparents' house. You need cannoncino or cream-horn moulds. Chef's tip: fill them just before serving; custard softens the pastry within a few hours.

60 minItalianBaking
by KrazyBadal 0 views

Acciughe al verdeAnchovies in green sauce

Piedmont has no coast, yet anchovies are part of its soul: salt-packed anchovies came over the mountain passes from Liguria with the salt traders, and acciughe al verde is still on the antipasto trolley of every trattoria in Turin and the Langhe. Fillets are layered in a jar with a green sauce of parsley, garlic, olive oil and a little vinegar and chilli, then left for a day to mellow. They are eaten with bread and butter or with boiled potatoes. Chef's tip: soak salted anchovies in a bowl of milk or water and vinegar for 10 minutes; it draws out the harsh salt and makes the fillets easy to lift off the bone.

30 minItalianFish
by KrazyBadal 0 views

SciattBuckwheat cheese fritters

Sciatt means "toads" in the dialect of Valtellina, the Alpine valley near Sondrio, because of their lumpy shape. They are buckwheat batter fritters, each hiding a cube of Valtellina Casera cheese that melts as they fry, served on a bed of chicory salad. Mountain huts and village festivals serve them hot from the pan in autumn and winter. Local cheeses are usually made with animal rennet; choose a vegetarian melting cheese if you need to. Chef's tip: make the batter with very cold sparkling water and a splash of grappa, as locals do; the bubbles and alcohol make a lighter, crispier crust. The alcohol mostly cooks off in the frying; leave it out for an alcohol-free version.

35 minItalianSnacks & Starters
by KrazyBadal 0 views

Fave e pecorinoRaw broad beans with pecorino

On 1 May, Romans head out to the parks and the Castelli Romani hills with a sack of fresh broad beans still in their pods and a hunk of young Pecorino Romano, and spend the afternoon shelling, nibbling and talking. The pairing is simple and very Roman: sweet, grassy raw beans against salty, sharp cheese, often with a glass of something cold and a hunk of bread. Only the youngest, smallest beans work raw, so this is a dish for a few weeks of spring. Traditional pecorino uses animal rennet; choose a vegetarian sheep's cheese if you need to. Chef's tip: taste a bean before you buy; if it is starchy or bitter rather than sweet, braise those beans instead.

10 minItalianSnacks & StartersGluten free
by KrazyBadal 0 views

Savoiardi

Savoiardi were created in the 1300s at the court of the House of Savoy in Piedmont, for a visit by the King of France. They are long, light finger biscuits of whipped eggs, sugar and flour, with a crisp sugary crust and a dry, spongy inside, made to be soaked: in coffee for tiramisù, in liqueur for zuppa inglese, or in milk for children's breakfast. Chef's tip: dust the piped fingers twice with icing sugar, 5 minutes apart; this forms the pearly crust that keeps them crisp outside.

37 minItalianBaking
by KrazyBadal 0 views

Torta della nonnaLemon custard pine nut tart

Torta della nonna, "grandmother's tart", is on the dessert menu of almost every trattoria in Florence and across Tuscany: a shortcrust case filled with thick lemon-scented custard, covered with a second layer of pastry and scattered with pine nuts and icing sugar. Despite the name it was probably invented by a Florentine restaurant cook in the 1900s, but it tastes of family Sunday lunches. Contains pine nuts. Chef's tip: let the custard cool completely before filling the tart; warm custard melts the butter in the pastry and makes the base soggy.

90 minItalianBaking
by KrazyBadal 0 views

Kaisendon (seafood rice bowl)

At the morning markets of Hakodate and Sapporo, and in harbour towns all along Japan's coast, kaisendon is breakfast: a bowl of sushi rice heaped with raw salmon, tuna, scallops and glistening salmon roe, eaten with wasabi and a drizzle of soy. At home, buy only fish sold as sushi- or sashimi-grade that has been previously frozen (freezing kills parasites), keep it cold and eat it the day you buy it. Raw fish is not for pregnant women, young children or anyone with a weakened immune system; for them, sear the salmon and tuna all over and cook through, and use cooked prawns. The common mistake is piling cold fish onto hot rice, which warms the fish and makes the rice gluey; cool the rice to body temperature first. Chef's tip: slice the fish across the grain in one long pull of a very sharp knife, not a sawing motion.

50 minJapaneseFish
by KrazyBadal 0 views

SujeonggwaCinnamon persimmon punch

After a big Seollal feast in Seoul, sujeonggwa comes out ice-cold in small bowls, dark red-brown and fragrant with cinnamon and ginger, with a soft dried persimmon and a few pine nuts floating in each one. It is the punch of the New Year season, made a day or two ahead and kept on a cold balcony. The cinnamon and ginger are boiled separately and then combined, which keeps each flavour clean. The common mistake is boiling the cinnamon too long or too hard: it turns bitter and cloudy, so keep it to a gentle simmer. Contains pine nuts. Chef's tip: soak the dried persimmons in the cooled punch only a few hours before serving, so they soften without falling apart.

60 minKoreanDrinksVeganGluten free
by KrazyBadal 0 views

Tonno sott'olioTuna preserved in oil

In the tonnare, the old tuna fisheries of Sicily and Calabria around Favignana and Pizzo, fresh bluefin tuna was boiled in sea water and packed in olive oil to keep for months. At home, Italian families still do it with a piece of fresh tuna: poached gently in salted water with bay and lemon, dried and covered in good oil. It tastes far better than tinned tuna and is perfect for salads and pasta. Chef's tip: poach the tuna at a bare simmer and let it cool in the water; boiling makes it dry and stringy.

80 minItalianFishGluten free
by KrazyBadal 0 views

Scarcella puglieseEaster egg biscuit bread

In Bari, Foggia and the Salento, scarcelle are baked in the days before Easter, often by children with their grandmothers: a soft, lemony shortbread-like dough shaped into baskets, doves, hearts or dolls, each holding a whole egg in its shell held down by strips of dough, then iced and covered in sprinkles. They are given as gifts on Easter morning and to children as a sign of new life. Chef's tip: use raw eggs in their shells and wash them first; they cook in the oven while the biscuit bakes. They are decorative, so wash and dry them well.

75 minItalianBaking
by KrazyBadal 0 views

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