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333 recipes

Tarta de coco y dulce de lecheCoconut and dulce de leche tart

Ask Argentinians for their favourite tart at a family birthday and this one often wins: a crisp shortcrust spread thickly with dulce de leche, then covered with a coconut, sugar and egg topping that bakes into a golden, chewy crust. Bakeries from Córdoba to Mar del Plata sell it by the slice for the merienda with mate or a café con leche. It is very sweet, so the slices are thin, and it is a good keeper for a few days. Ordinary spreading dulce de leche is the mistake: it runs and bubbles out at the edges. Use the thicker pastry-style kind, sold in Argentina as 'repostero'. Chef's tip: chill the case with the dulce de leche spread on it for 15 minutes before adding the coconut, so the two layers stay distinct.

75 min

Argentinian Baking

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Torta de ricotaLemon ricotta tart

Italian families brought ricotta tarts to Buenos Aires and Rosario, and torta de ricota is now as Argentinian as mate: every panadería has one in the window, with a lattice of sweet, crumbly masa frola over a pale, lemon-scented ricotta filling. It is cut into wedges for the merienda, the late-afternoon snack, or for a birthday where nobody wants a heavy cake. The texture is light and slightly grainy rather than silky, and the pastry tastes of butter and vanilla. Wet ricotta is the biggest risk, giving a weeping, soggy tart. Chef's tip: drain the ricotta overnight in the fridge in a sieve lined with a cloth, and add a few raisins only if they have been soaked, or they draw moisture from the filling.

90 min

Argentinian Baking

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Moo manao (pork in lime and chilli dressing)

Moo manao is a drinking snack and dinner side from central Thailand, served in Bangkok bars and at home with sticky rice: thin slices of pork, blanched until just cooked, laid on ice-cold cabbage or lettuce and drowned in a fierce dressing of lime, raw garlic, bird's eye chilli and fish sauce. This is a pork dish. The mistake is boiling the pork for too long, which makes the thin slices tough and dry; poach them only until they turn white all through. Chef's tip: plunge the cooked slices into iced water for a few seconds, so they stay tender and take the dressing well.

17 min

Thai Meat

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Pad thua ngok tao hoo (Thai bean sprouts and tofu stir-fry)

This plain, fast stir-fry is a fixture of home kitchens and made-to-order rice stalls across central Thailand, where it is eaten as one of two or three dishes shared over jasmine rice at dinner. Firm tofu is browned first, then the sprouts go in for barely a minute so they stay juicy and snap when you bite them. Thai cooks often season it with oyster sauce and fish sauce; this version uses soy and a mushroom-based sauce so it is vegan. The mistake almost everyone makes is cooking the sprouts too long, which turns them limp and watery. Chef's tip: pick off the stringy tails of the sprouts if you have five spare minutes; it makes the dish noticeably crisper.

11 min

Thai Vegetarian

by KrazyBadal 0 views

Salpicón de aveCold chicken salad

Salpicón de ave is the cold supper of Argentine summers, made in Buenos Aires flats and on estancias alike when it is too hot to cook much, and a favourite way to use the chicken from a puchero or Sunday roast. Shredded chicken is mixed with diced pepper, tomato, spring onion, sweetcorn and boiled egg, bound with mayonnaise sharpened with lemon and mustard, and served chilled with crusty bread or on lettuce. The common mistake is dressing it while the chicken is still hot, which melts the mayonnaise into an oily puddle; let everything cool first. Chef's tip: dress the chicken with the lemon juice and a pinch of salt before the mayonnaise goes in, so the meat itself is seasoned, not just its coating.

30 min

Argentinian Salads

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Moo tod kratiem (Thai garlic pepper pork)

Moo tod kratiem is a one-plate dinner sold at made-to-order stalls across Bangkok and the rest of Thailand: slices of pork marinated in garlic, white pepper and soy, fried until the edges caramelise, then showered with crisp golden garlic and served over rice with a fried egg and cucumber. This is a pork dish. The mistake is frying the garlic on high heat; it burns in seconds and turns bitter, so fry it gently and take it out when it is pale gold. Chef's tip: pound the garlic, pepper and coriander root together rather than chopping, so the paste clings to the meat.

22 min

Thai Meat

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Khai luk khoei (son-in-law eggs)

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

27 min

Thai Snacks & Starters

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Tao hoo tod (Thai fried tofu with sweet chilli peanut dip)

In Bangkok and towns all over Thailand, tao hoo tod is sold from street-side woks in the late afternoon, scooped into paper bags with a little bag of sweet chilli dip and a spoon of crushed peanuts for snacking on the way home. Done properly, each cube has a thin, blistered, crisp skin and a soft, almost creamy centre. The mistake that ruins it is frying wet tofu in oil that isn't hot enough, so it soaks up fat and never crisps. It makes a good starter or a light supper with sticky rice and cucumber. Chef's tip: press the tofu under a heavy pan for 10 minutes while you make the dip; drier tofu crisps faster and spits less.

22 min

Thai Snacks & Starters

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Khanom kleeb lamduanFlower shortbread cookies

Named after the lamduan, a fragrant cream-coloured flower with three curled petals, these tiny Thai shortbreads are a classic of the royal-style Thai sweets once made in palace kitchens and now sold in Bangkok's old dessert shops and given at weddings and merit-making. Each flower is three teardrop petals around a ball, pale and fragile, and they melt like sandy fudge. Their perfume comes from tian op, a special scented dessert candle: it is lit, blown out, and left to smoke inside a closed container with the cookies. If you cannot find one, a little jasmine water in the dough gives a different but lovely scent. The mistake is baking them hot or long; they should stay ivory, never golden. Chef's tip: candle smoke is real fire and smoke, so do it in a metal or ceramic pot, well away from curtains and children, with the flame blown out before the lid goes on.

78 min

Thai Baking

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Fideos con mantecaButtered noodles with cheese

Ask anyone from Buenos Aires to Córdoba what they ate when they came home late or felt poorly as a child, and the answer is often fideos con manteca: short pasta tossed with butter and a snowfall of grated queso rallado. It is the plainest dish in the Argentine home kitchen and the one people cook for themselves on a tired weeknight. The mistake that ruins it is draining the pasta bone-dry and adding cold cheese to a hot empty pan, which leaves greasy strands and clumps; a splash of cooking water makes a light, creamy coating instead. Argentine reggianito and Parmesan are made with animal rennet, so use a vegetarian hard cheese if needed. Chef's tip: grate the cheese very finely, like dust, so it melts on contact.

15 min

Argentinian Pasta & Noodles

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Khao bod tap gai (mashed rice with chicken liver)

Khao bod, mashed soft rice, is how Thai babies start eating with the family, and steamed chicken liver is a favourite addition because it is so rich in iron. Here it is mashed with sweet pumpkin and a few morning glory or spinach leaves, so the flavour is mellow rather than strong. Liver is very high in vitamin A, so keep it to a small portion about once a week. It contains none of the common allergens (milk, egg, gluten, peanut, tree nuts, soya, sesame, fish). Chef's tip: trim every white sinew from the livers, and the mash will be silky rather than stringy.

40 min

Thai Rice & Grains

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Khanom khai (Thai egg cakes)

Khanom khai are the tiny golden sponge cakes that Thai market vendors bake in heavy brass moulds, filling the air with a sweet, eggy smell, and Bangkok children buy a paper bag of them after school. They are light and spongy inside with crisp, caramelised edges, and taste of egg and vanilla. They're made with oil rather than butter. They contain egg and gluten. Without a traditional mould, a mini-muffin or madeleine tin works well. Chef's tip: beat the eggs and sugar until really thick and pale; all the lift comes from that air.

30 min

Thai Baking

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BizcochueloPlain whisked sponge cake

Nearly every Argentine birthday torta starts life as a bizcochuelo: a tall, plain sponge of eggs, sugar, flour and cornflour, with no butter and no baking powder, lifted only by long whisking. Grandmothers bake it on Sunday to split into three and fill with dulce de leche and whipped cream, or eat it plain in the afternoon with mate. The crumb is fine, dry-ish and airy, made to soak up syrup. Opening the oven in the first 20 minutes is the classic way to flatten it, so leave the door shut. Chef's tip: whisk until the mixture reaches 'punto letra', thick enough that a ribbon drawn on the surface holds its shape for a few seconds; that takes a good 8–10 minutes with an electric mixer, and warm eggs get there faster.

55 min

Argentinian Baking

by KrazyBadal 0 views

Kuay teow nam sai (clear rice noodle soup for toddlers)

Kuay teow nam sai, clear noodle soup, is ordered for Thai children at noodle shops everywhere because it comes without chilli, sugar or vinegar: thin rice noodles in a light broth with minced pork and blanched greens. At home it is easy to make it even gentler, with no-salt stock fragrant with garlic and coriander root, so that toddlers can have it from a year old and adults season their bowls at the table. It contains none of the common allergens (milk, egg, gluten, peanut, tree nuts, soya, sesame, fish) unless the family adds fish sauce. Chef's tip: soak the noodles in warm water rather than boiling them, then dip in the broth just before serving, so they stay silky.

30 min

Thai Pasta & Noodles

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Mashed nam wa banana (kluay nam wa bod)

Ask a Thai grandmother about first foods and she will talk about kluay nam wa, the short, plump banana that grows in nearly every garden in Thailand. Ripe ones are steamed, which softens the slightly astringent edge, then scraped and mashed for a baby's first taste, often in the afternoon. It is sweet, creamy and needs nothing added. There are no common allergens (milk, egg, gluten, peanut, tree nuts, soya, sesame, fish). If you can't find nam wa, use a small, very ripe ordinary banana. Chef's tip: steam the banana in its skin; it keeps the flesh moist and stops it browning.

13 min

Thai Desserts

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Nam dok anchan (butterfly pea lemonade)

Vines of butterfly pea climb fences in gardens all over Thailand, and cafés from Bangkok to Krabi serve the flowers as an iced drink that changes colour at the table. The tea itself is mild and earthy, blue as ink; stirring in lime juice turns it violet and makes it tangy, which children love to watch. Chef's tip: the common mistake is mixing the lime in beforehand; serve the blue tea and lime separately so the colour change happens in the glass.

15 min

Thai Drinks

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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 min

Thai Desserts

by KrazyBadal 0 views

Khanom jeep (Thai pork and prawn dumplings)

Steamer stacks of khanom jeep sit outside Bangkok's 7-Elevens and on Chinatown dim sum carts all day, sold by the half-dozen in a plastic bag with a squirt of sweet soy and a spoon of fried garlic. These Thai cousins of Cantonese siu mai are filled with springy minced pork and chopped prawns seasoned with coriander root and white pepper, gathered into yellow wrappers and steamed. Eat them as a snack or with rice soup for breakfast. Chef's tip: an underworked filling is the usual mistake; beat the pork and prawn mix hard for a few minutes so it turns sticky and springs back.

60 min

Thai Snacks & Starters

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Khanom tokyoPandan custard pancake rolls

Outside Bangkok schools at home time, a vendor with a hot griddle on a cart pours small pancakes and rolls each one around a stripe of sweet custard, while children queue with coins. They are soft, eggy and barely sweet outside, oozing cream inside, and a savoury cousin wraps a sausage. Despite the name, the snack is Thai, said to be inspired by a Tokyo-themed department store of the 1960s. This version fills them with pandan custard. Chef's tip: the mistake is a griddle that is too hot; the pancakes should set pale with only light freckles, or they crack when rolled.

30 min

Thai Snacks & Starters

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Nam takrai (lemongrass drink)

Thai spa receptions and roadside rice shops both pour this from big glass jars, and in Chiang Mai and Bangkok homes a pot is often simmering on hot afternoons. Bruised lemongrass gives a clean, lemony, slightly grassy taste and pandan a soft vanilla note; lightly sweetened, it is refreshing over ice and soothing warm on a rainy-season evening. Chef's tip: the usual mistake is chopping the lemongrass fine and boiling it hard, which makes it bitter; bash the stalks and simmer gently.

20 min

Thai Drinks

by KrazyBadal 0 views

Look chupMung bean fruit sweets

Once made in the palace kitchens of Ayutthaya, these miniature chillies, mangosteens and mangoes now fill gift boxes in Bangkok bakeries for weddings, merit-making and Mother's Day. The inside is a smooth, sweet paste of mung beans and coconut milk; the outside is a thin, shiny skin of jelly, so each one tastes a little like marzipan in a glass coat. Making them is an afternoon project best shared. Chef's tip: a paste that is too wet won't hold a shape and slides off the stick; cook it until it pulls away from the pan in one soft ball.

150 min

Thai Desserts

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 min

Thai Salads

by KrazyBadal 0 views

Khanom takoPandan coconut cream jelly cups

Little boxes of folded pandan leaf filled with jelly sit on the trays of every khanom seller in central Thailand, from Chatuchak's dessert stalls to the morning market in Nakhon Pathom. The base is firm, cool and green with diced water chestnut for crunch; the thick white top is coconut cream set with rice flour and seasoned with a clear note of salt, which is the whole point. They are eaten as a mid-afternoon snack, two or three at a time. Chef's tip: most people undersalt the coconut layer; it should taste lightly salty on its own, so the sweet base underneath sings.

60 min

Thai Desserts

by KrazyBadal 0 views

Yam som o (pomelo salad)

Pomelos from Nakhon Chai Si, west of Bangkok, are prized for their dry, juicy segments, and when they come into season in late summer this salad appears on restaurant menus across the central plains. The segments are broken into bursting sacs and tossed with toasted coconut, crisp shallots and peanuts in a dressing of lime, palm sugar and nam prik pao, so it eats sweet, sour, nutty and only mildly hot. Restaurants usually add poached prawns, fish sauce and a chilli jam made with dried shrimp; this version uses tamari and a vegan nam prik pao so it suits everyone. Chef's tip: dress the pomelo just before serving and toss with your fingertips; stirring hard with a spoon bursts the sacs and leaves a watery bowl.

25 min

Thai Salads

by KrazyBadal 0 views

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