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592 recipes

Bife de chorizoGrilled sirloin steak with chimichurri

Bife de chorizo, despite the name, has nothing to do with sausage: it is the thick sirloin (strip loin) steak that every parrilla in Buenos Aires grills, from the steakhouses of Palermo to the roadside grills of the pampas, and it is the Saturday-night order for anyone who wants beef and nothing else. It is cut at least 3 cm thick, seasoned only with coarse salt and grilled over hot embers, then served with chimichurri and a simple tomato and onion salad. The common mistake is cooking it straight from the fridge and turning it constantly; it greys outside and stays raw in the middle. Bring it to room temperature for 30 minutes and turn it only once. Chef's tip: salt the steak with coarse salt only just before it goes on the grill, and cut into it only after a 5-minute rest.

55 min

Argentinian Meat

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Tarta pascualinaSpinach and egg pie

Tarta pascualina came to Buenos Aires and Montevideo with Ligurian immigrants, and it is still baked for Easter (Pascua, hence the name), though most porteños now buy or make it any weekday for a light supper with a tomato salad. A crisp, olive-oil crust holds chard or spinach bound with ricotta and cheese, with whole eggs baked into hollows so every slice shows a ring of yolk. The usual mistake is not squeezing the greens: the filling floods and the base goes soggy. Wring them in a clean tea towel until no more water drips. Hard cheeses such as Parmesan are usually made with animal rennet; use a vegetarian hard cheese if you prefer. Chef's tip: bake the tart on the lowest shelf on a hot baking sheet so the bottom crust browns as well as the top.

90 min

Argentinian Vegetarian

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Canelones de verduraSpinach and ricotta crêpe cannelloni

In Argentina, Sunday lunch at the nonna's house in Rosario or Buenos Aires often means canelones, a legacy of Italian immigrants made the Río de la Plata way: thin crêpes instead of pasta tubes, rolled around chard and ricotta, then baked under tomato sauce and béchamel. They are often served on the 29th of the month or for Christmas too. The common mistake is thick crêpes: they turn stodgy. The batter should be as thin as single cream and the pancakes almost see-through. Hard cheeses are usually made with animal rennet; use a vegetarian hard cheese if you prefer. Chef's tip: roll the canelones and chill them for an hour before saucing; they hold their shape better in the oven.

80 min

Argentinian Vegetarian

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Pizza de muzzarellaThick-crust mozzarella pizza

The pizza de muzzarella, or simply muzza, is the pride of Buenos Aires' old pizzerías along Avenida Corrientes, eaten standing at the counter after the theatre, often with a slice of fainá on top. Unlike a Neapolitan pizza it has a thick, soft, bready base baked in a round metal pan, a thin smear of oregano tomato sauce and a deep layer of mozzarella that bubbles and browns, finished with green olives. The common mistake is using fresh mozzarella balls: they release water and the pizza swims. Use firm, low-moisture mozzarella grated or sliced thick. Many mozzarellas use animal rennet; choose a vegetarian one if you prefer. Chef's tip: give the dough a second rise in the oiled pan, so the base bakes airy inside and fried-crisp underneath.

45 min

Argentinian Pizza

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Tahu kecapFried tofu in sweet soy

Tahu kecap is everyday Javanese home cooking, made for supper from Yogyakarta to Surabaya and sold in warung trays by midday: cubes of tofu fried until golden, then tossed with sliced shallot, garlic and chilli in sticky, dark kecap manis. Sweet, salty and a little hot, it is eaten with rice and cucumber slices. The common mistake is frying wet tofu, which spits and never crisps; pat the cubes very dry first. Chef's tip: buy ready-fried tofu puffs or firm pre-pressed tofu if you're short of time; they need only a quick toss, and the hollow puffs soak up the sauce beautifully.

15 min

Indonesian Vegetarian

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Revuelto de zapallitosCourgettes scrambled with egg and cheese

Revuelto de zapallitos is a weeknight dinner in Buenos Aires homes and all over Argentina in summer, when the little round courgettes called zapallitos are cheap: diced courgette and onion cooked down in oil, scrambled with eggs and finished with grated cheese. It is eaten with bread or as a side to a salad. Grated hard cheese like reggianito or Parmesan is usually made with animal rennet, so use a vegetarian hard cheese for a vegetarian dinner. The common mistake is adding the eggs before the courgettes have given up their water, which turns the scramble wet and grey. Chef's tip: salt the courgettes as they go in, so they release their juice early and it cooks away.

15 min

Argentinian Vegetarian

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Tostado de jamón y quesoPressed ham and cheese sandwich

The tostado is what Buenos Aires orders in a café at merienda or as a light late dinner, and what Uruguayan kids get made at home: thin crustless pan de miga layered with cooked pork ham and mild cheese, buttered outside and pressed until crisp and oozing. The common mistake is too much filling; this sandwich is meant to be thin, so the cheese melts before the bread burns. Chef's tip: if you have no sandwich press, weigh it down in the pan with a second heavy pan so it toasts flat and even.

9 min

Argentinian Fast Food

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Sayur oyongLuffa and glass noodle soup

Sayur oyong is a mild home soup from Java, cooked for weekday lunches and suppers when angled luffa (oyong) is in the market: the gourd turns soft and silky in a light broth of garlic and shallot, and a handful of glass noodles makes it filling. Many cooks add dried shrimp or a few prawns; this version keeps it vegetarian. The common mistake is adding the glass noodles too early, which makes them swell and drink all the broth; they need only 2 minutes at the end. Chef's tip: fry the shallot and garlic until just golden before adding water, which gives a sweet, rounded flavour to a broth with only a few ingredients.

15 min

Indonesian Soups

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Sayur beningClear spinach and corn soup

Sayur bening, 'clear vegetables', is the light soup that sits beside almost every everyday meal in Central and East Java, eaten at lunch and supper with rice, fried tempe and sambal. Spinach (or amaranth) and sweetcorn are simmered briefly in water scented with shallot, garlic and fingerroot, so the broth stays clear and tastes sweet and green. The common mistake is boiling the spinach for too long: add it last and take the pan off the heat as soon as the leaves collapse. Chef's tip: if you can find fingerroot (temu kunci) in an Asian grocer, bruise one finger into the pot; it gives the authentic peppery-citrus note, but the soup is still good without it.

13 min

Indonesian Soups

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Tumis sawiStir-fried mustard greens

Tumis sawi is the green dish that turns up on Indonesian dinner tables nearly every day, from Jakarta homes to Padang-style warung: mustard greens (sawi hijau) or choy sum stir-fried with shallot, garlic and a splash of soy until just wilted. Many cooks add a few prawns or a spoon of oyster sauce; this version is vegan. The common mistake is throwing stems and leaves in together, so the leaves go to mush while the stems stay raw; give the stems a 1-minute head start. Chef's tip: a splash of water once the greens go in makes a little steam that cooks them evenly and keeps them glossy.

9 min

Indonesian Vegetarian

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Pajagua mascadaBeef and cassava patties

Pajagua mascada is a Paraguayan street-food classic that appears on every table for the San Juan festival on 24 June, when bonfires burn and the night is full of games and traditional food. Minced beef is mixed with mashed cassava, onion, garlic and a little egg and flour, shaped into flat patties and fried until crisp. The name comes from Guaraní and refers to the 'chewing' of old Paraguayan cooks, who made it from leftover meat. Chef's tip: dry the boiled cassava well and remove its woody core, which keeps the patties light and crunchy.

60 min

Paraguayan Meat

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KalanehWild leek stuffed flatbread

In Kurdistan and Kermanshah, Newroz arrives with the first spring greens on the hillsides, and families gather wild leeks to fold into kalaneh, thin griddle breads cooked over a fire or a hot pan and soaked in melted butter. The dough is plain and soft, rolled very thin around a pile of chopped leek or chives with a little salt and pepper, so the greens steam inside as the bread blisters. Eat it hot, torn into strips, with yogurt and tea at a Newroz picnic. The common mistake is wet greens, which turn the dough soggy and make it tear; dry them well after washing. Chef's tip: brush the butter on the moment the bread leaves the pan so it soaks right in.

65 minMiddle Eastern Breads & Parathas

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TengklengGoat rib and bone soup

Tengkleng was born in Solo, Central Java, as a way of using every part of the goat, and it comes into its own at Idul Adha, when the ribs and bones from the sacrifice go into a big pot of thin, turmeric-yellow broth. Diners pick the bones up by hand and suck out the meat and marrow, then spoon the light, aromatic soup over rice. It is less rich than gulai, warmer and sharper with ginger and pepper. Chef's tip: simmer gently with the lid ajar; a fierce boil clouds the broth and toughens the meat on the bones.

170 min

Indonesian Soups

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Lengua a la vinagretaBeef tongue with vinaigrette

Argentina's Nochebuena is a hot summer night, so the table is full of cold dishes, and lengua a la vinagreta is one of the classics: beef tongue simmered until tender, peeled, sliced and covered with a sharp vinaigrette of parsley, garlic, red pepper, onion and chopped hard-boiled egg. It is made a day ahead and served chilled with vitel toné and Russian salad. Chef's tip: peel the tongue while it is still hot, as the skin comes away easily then and clings once it cools.

210 min

Argentinian Meat

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Kue bawangFried shallot ribbons

Kue bawang, 'onion cookies', are the salty partner to all the sweet things on an Indonesian Lebaran table. Thin ribbons of dough scented with shallot, garlic and chopped celery leaf are fried until they crackle, and families nibble them from jars while visiting each other during the Eid holidays. They are crisp, savoury and very moreish with sweet tea. Chef's tip: roll the dough so thin you can almost see the worktop through it; thick ribbons stay hard rather than shattering.

60 min

Indonesian Snacks & Starters

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KrengsenganGoat stir-fried with sweet soy

Krengsengan is how many East Javanese households in Surabaya and Malang cook their share of Idul Adha goat or beef: thin slices stir-fried with shallots, garlic and chilli, then cooked down with sweet soy and a little petis (dark shrimp paste) until sticky and glossy. It is sweet, savoury and fiery, best with hot rice and cucumber. Petis is optional for anyone who prefers not to use shrimp. Chef's tip: slice the meat thinly across the grain, which keeps it tender in a quick cook.

45 min

Indonesian Meat

by KrazyBadal 0 views

Gulai kambingGoat in yellow coconut curry

When the sacrifice of Idul Adha is shared out in Sumatran and Javanese neighbourhoods, many kitchens turn their portion of goat into gulai kambing: chunks of meat simmered slowly in a golden coconut gravy perfumed with turmeric, lemongrass, kaffir lime and whole spices. The sauce is rich, fragrant and only gently hot, and it is eaten with plain rice, sambal and fried shallots, often by families who rarely eat goat the rest of the year. Chef's tip: blanch the goat first and throw that water away, which removes the strong smell and gives a cleaner gravy.

150 min

Indonesian Curries

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BurasaCoconut rice cakes in banana leaf

Burasa is the Lebaran rice cake of the Bugis and Makassar people of South Sulawesi: rice half-cooked in salted coconut milk, wrapped in banana leaves, tied in pairs and boiled for hours until it sets firm and rich. On Eid morning it is sliced and eaten with coto Makassar, opor or a spicy beef dish, and it travels well for visits to relatives. Chef's tip: wrap the parcels only half full and tie them firmly, because the rice swells and a full parcel bursts open in the pot.

240 min

Indonesian Rice & Grains

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Es timun suriIced cucumber melon drink

Timun suri, a large cucumber-melon, appears in Indonesian markets only during Ramadan, piled high at roadside stalls for families to buy before iftar. Scraped into strands and floated in iced syrup with basil seeds and lime, it makes es timun suri, one of the most refreshing ways to break the fast. It tastes gently sweet, melony and cool. Cantaloupe or galia melon is a good stand-in outside Indonesia. Chef's tip: soak the basil seeds fully before adding them, as dry seeds clump into hard lumps in cold syrup.

20 min

Indonesian Drinks

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TihaneStuffed lamb spleen

Tihane, or tehal, is an old Eid al-Adha speciality from Moroccan towns such as Fez and Marrakech, made on the days after the sacrifice when the offal is shared out. The lamb's spleen is cut open into a pocket and stuffed with chopped liver and heart, a little fat, green olives, preserved lemon, garlic and cumin, then sewn shut, poached and roasted until browned. It is sliced thin and eaten warm or cold with bread. Ask a halal butcher for the spleen and offal. Chef's tip: prick the spleen with a fine needle before poaching so it doesn't burst in the pot.

130 min

Moroccan Meat

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TimphanBanana sticky rice parcels with custard

Timphan is the pride of Aceh's Lebaran table: soft, chewy parcels of mashed banana and glutinous rice flour wrapped around a thick coconut and egg custard called srikaya, then steamed in banana leaves. Acehnese families make dozens before Eid to serve to guests, and they are also carried home after the holiday as gifts. The dough is sweet and fragrant, the filling silky and caramel-like. Chef's tip: cook the srikaya until it is very thick and cool it before filling, as runny custard leaks out of the parcels while they steam.

90 min

Indonesian Desserts

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Dowina (Kurdish yogurt soup)

Dowina, called ash-e doogh in Persian, is warming spring food in Kurdish homes around Newroz, when yogurt is plentiful and the first herbs are cut from the garden. Rice and chickpeas simmer in a tangy, lightly thickened yogurt broth, finished with fresh dill, coriander and a sizzle of dried mint in oil. It is eaten warm, never boiling hot, with flatbread. The common mistake is to heat the yogurt too fast without stirring, which makes it split into grainy curds. Chef's tip: whisk an egg yolk and a spoonful of rice flour into the yogurt before it goes on the heat; it holds the soup smooth all the way to the simmer.

75 minMiddle Eastern Soups

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Manisan kolang-kalingSugar palm fruit in pandan syrup

Kolang-kaling are the chewy, translucent seeds of the sugar palm, and in Indonesia they are a sure sign of Ramadan, piled in buckets at markets and simmered in syrup to go into iftar drinks, kolak and es buah. They have a soft, jelly-like bite and soak up whatever colour and flavour they are cooked in: green for pandan, red for rose syrup. Chef's tip: simmer them slowly and leave them in the syrup overnight; rushing gives pale fruit with a watery middle.

60 min

Indonesian Desserts

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Emping melinjoMelinjo nut crackers

Emping are pale, crisp crackers from Banten and Java, made by cracking melinjo nuts, flattening them with a hammer and drying them; at Lebaran a bowl of fried emping sits beside the opor ayam and ketupat. They taste lightly bitter and nutty, and a sweet-spicy coating is popular for the snack jars. Most cooks buy dried raw emping and fry them at home, which is what this recipe does, with the hand-pressing method for anyone who finds fresh nuts. Chef's tip: fry only a handful at a time and lift them out the moment they puff; emping go from perfect to burnt in seconds.

60 min

Indonesian Snacks & Starters

by KrazyBadal 0 views

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