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690 recipes

Quinotos en almíbar (Argentine kumquats in syrup)

In Buenos Aires and the river provinces of the Litoral, kumquat trees ripen in the middle of winter, between June and August, and the fruit goes straight into jars of syrup. Grandmothers' pantries held quinotos for the whole year, brought out for birthdays and long Sunday lunches. Each little fruit turns glossy orange and translucent, with a soft, bittersweet skin and a sharp, juicy centre. Spoon them over vanilla ice cream, serve them with a slice of fresh cheese in the style of postre vigilante, or eat them straight from the jar. Many bar menus offer them steeped in spirits; this version keeps only the syrup. Naturally egg-free, the quinotos rely on sugar syrup to preserve them, while pectin from the peel gives the syrup a light, jammy body. Chef's tip: blanch the fruit three times from cold water; the common mistake is skipping this, which leaves the skins tough and bitter.

120 minArgentinianDessertsVeganGluten free
by KrazyBadal 0 views

Gul jeon (oyster pancakes)

Oysters are at their sweetest in midwinter, just as Seollal arrives, and the farms around Tongyeong on Korea's south coast supply most of the country, so gul jeon are a treasured New Year treat. They are a quick, small luxury on a jeon platter that is otherwise mostly vegetables and pork, a taste of the sea brought to the family table for the new year. Each oyster is wrapped in a thin, tender egg coat, so the outside is golden and soft while the inside is briny, sweet and juicy. Use shucked fresh oysters from a tub or the fishmonger, and serve them hot with a soy-vinegar dip, a squeeze of lemon and steamed rice. Chef's tip: pat the oysters really dry, or the flour turns gluey and the oil spits.

20 minKoreanFish
by KrazyBadal 0 views

Khao niao daeng (Thai red sticky rice)

Khao niao daeng, "red sticky rice", is made in Central Thailand in the days before Songkran and carried to the temple as an offering, its sticky grains a wish that family ties hold fast through the year. The rice is steamed first, then folded into a long-reduced coconut and palm sugar caramel until it turns a glossy red-brown and every grain is sweet, chewy and fragrant. Pressed into a tray, it slices neatly and keeps for a few days, so it is a good make-ahead sweet for a crowd. Serve squares with a sprinkle of toasted sesame and a cup of tea. Chef's tip: reduce the caramel until it is thick and bubbling slowly before the rice goes in, or the rice turns mushy instead of chewy.

90 minThaiDessertsVeganGluten free
by KrazyBadal 0 views

Yeot-gangjeong (nut and sesame bars in rice syrup)

Yeot-gangjeong is a traditional Korean hangwa made all over the country, especially in the weeks before Seollal and Chuseok, when trays of these bars are given as gifts and set out for visitors. Toasted nuts, sesame seeds and puffed rice are folded into hot rice syrup, pressed flat and cut into bars that are crunchy, nutty and only gently sweet, with a faint malty flavour from the syrup. Serve them with green tea or sikhye, the sweet rice drink, or pack them for a lunchbox. They are naturally egg-free: rice syrup, heated until it bubbles, acts as the glue and sets firm as it cools. Chef's tip: cut the slab while it is still warm. The common mistake is waiting until it is cold, when the bars shatter instead of slicing cleanly.

25 minKoreanDessertsVeganGluten free
by KrazyBadal 0 views

Subak hwachae (Korean watermelon punch)

Subak hwachae is the cooling bowl Koreans set out on the hottest days of summer, especially around Boknal, the dog days of July and August, when families gather and eat from a hollowed-out watermelon shell. Balls of watermelon and other fruit float in chilled watermelon juice lightly sweetened and sharpened with lemon, with sparkling water for fizz and plenty of ice. It is refreshing, juicy and only gently sweet. Serve it straight away in small bowls with a spoon, after a barbecue or a spicy meal. This version is egg-free and dairy-free, and nothing needs binding or setting, as it is simply fruit in its own juice. Some modern versions add milk or a fizzy lemon soda; this one keeps it light with sugar syrup and sparkling water. Chef's tip: chill the fruit and juice for at least an hour before adding the fizz; the common mistake is relying on ice alone, which melts and waters the punch down.

15 minKoreanDessertsVeganGluten free
by KrazyBadal 0 views

Kluay chuam (Thai bananas in palm-sugar syrup)

Kluay chuam is a market dessert of central Thailand, cooked in big brass pans and sold by the bag year round, and it is a common sweet to offer monks at merit-making. Small, starchy nam wa bananas are simmered slowly in palm-sugar syrup until they turn translucent and amber, soft and chewy rather than mushy, then served with thick, salty coconut cream poured over. The flavour is deep caramel and banana, cut by the salt. Serve at room temperature in small bowls. Being egg-free by nature, it relies on the long simmer in syrup firms the bananas and a little rice flour thickens the coconut topping. Chef's tip: keep the syrup at the gentlest simmer and don't stir; the common mistake is a fast boil and a spoon, which break the bananas before they have time to turn glassy.

60 minThaiDessertsVeganGluten free
by KrazyBadal 0 views

Maejakgwa (Korean ginger ribbon twists in honey syrup)

Maejakgwa is one of Korea's oldest hangwa, the traditional confections served on holiday tables at Seollal and Chuseok, at weddings and ancestral rites, and with tea when guests visit. Thin rectangles of ginger-scented wheat dough are slit and twisted into little ribbons, fried until crisp and pale gold, then dipped in honey and cinnamon syrup and finished with ground pine nuts. The name is often said to come from their resemblance to a sparrow perched on a plum branch. They shatter lightly when bitten, then turn sweet and warm with ginger. Serve a small plate with green tea or a cup of sweet rice punch. They are naturally egg-free: the dough is just flour, ginger juice and water held together by its own gluten, and the honey syrup that coats them is the only glaze. Because of the honey they are vegetarian but not vegan. Chef's tip: keep the frying oil at about 160°C; the common mistake is oil that is too hot, which browns the ribbons before they crisp through and leaves them chewy inside.

55 minKoreanDesserts
by KrazyBadal 0 views

Yugwa (Korean puffed glutinous-rice crackers)

Yugwa are the light, airy crackers piled on trays at Seollal, the Lunar New Year, and given in gift boxes for Chuseok and weddings across Korea. A dough of glutinous rice is steamed and pounded until stretchy, rolled thin, cut and dried until hard, then fried slowly so each piece swells to several times its size into a crisp, hollow puff. A brush of rice syrup and a coating of puffed rice or sesame finish them. They melt on the tongue, crunchy but almost weightless, gently sweet and toasty. Serve with green tea or barley tea. Yugwa never used egg: the sticky starch of glutinous rice, steamed and pounded, traps air and binds the dough, and the rice syrup glues on the coating. Some cooks add rice wine to the dough; this version uses plain water and needs no alcohol. Chef's tip: dry the cut pieces until they snap like a cracker before frying; the common mistake is frying them half-dried, and then they stay flat and chewy instead of puffing.

720 minKoreanDessertsVeganGluten free
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

BoribapBarley rice with vegetables

Boribap was once the rice of the poor in Jeolla's farming villages; now Seoulites drive out to the hills on summer weekends to eat it in restaurants that set down a big bowl of steamed barley rice and a ring of seasoned vegetables to mix in yourself. This home version is built for protein: soybean sprouts, spinach and radish namul, plus a thick tofu and doenjang sauce (gang-doenjang), give about 23 g of protein a bowl, from tofu, soybean sprouts, doenjang and the barley. The classic mistake with soybean sprouts is lifting the lid while they cook, which leaves a raw, beany smell; keep it shut. Soak the barley for at least 1 hour before cooking. Most gochujang contains wheat, so this is not gluten free. Chef's tip: mix the bowl with a spoon rather than chopsticks, pressing the rice against the side so every grain is coated in sauce and sesame oil.

70 minKoreanRice & GrainsVegan
by KrazyBadal 0 views

Gaji naenggukChilled aubergine soup

Gaji naengguk is a midsummer cold soup from Korean home kitchens, made in July and August when aubergines are cheap and nobody wants anything hot. The aubergine is steamed until silky, torn into strips and seasoned with garlic and soy, then dropped into an ice-cold, tangy broth. It tastes clean and refreshing, with a soft, almost slippery texture. Each bowl has only about 2 g of protein, so pair it with tofu or bean dishes. The usual mistake is cutting the aubergine with a knife after steaming: torn strips soak up the seasoning far better. Chef's tip: let the steamed aubergine cool completely before mixing it with the broth, or it warms the soup and loses its bite.

20 minKoreanSoupsVegan
by KrazyBadal 0 views

Beoseot deulkkae tangMushroom and perilla seed soup

This creamy, nutty soup is cooked in Korean homes and temple-style restaurants all through autumn and winter, when the first wild mushrooms arrive and people want something warming and gentle. Ground perilla seeds and a spoon of glutinous rice flour turn a plain broth thick and pale, with mixed mushrooms and soft tofu simmered through it. With the perilla and a block of firm tofu, a bowl gives about 24 g of protein, making it a proper main course with rice. The most common mistake is adding the perilla powder too early and boiling it hard, which makes the soup gritty and bitter; stir it in near the end. Chef's tip: buy perilla seed powder that has been skinned (it is paler), for the smoothest, creamiest soup.

30 minKoreanSoupsVegan
by KrazyBadal 0 views

팥빙수 (Patbingsu, Korean red bean shaved ice)

Patbingsu is the great Korean summer dessert, eaten nationwide from the start of the rainy season until autumn, usually shared from one big bowl in a café after lunch or on a hot evening. Under the mound of milk ice sits the heart of it: sweet, soft red beans cooked until they almost melt, with chewy little rice cakes dusted in roasted soybean powder and a thread of condensed milk. Fluffy, creamy and earthy-sweet. There are no eggs anywhere: the ice is milk and condensed milk frozen in a thin layer, and the condensed milk's sugar keeps the crystals fine so the shavings are soft and snowy rather than crunchy, while the beans thicken with their own starch. Make the beans and the ice a day ahead. Chef's tip: freeze the milk thin in a flat tray and scrape it with a fork; the common mistake is freezing it in a deep tub, which sets too hard to shave.

400 minKoreanDessertsGluten free
by KrazyBadal 0 views

Daegu jiriClear cod soup

In Busan and the fishing towns along Korea's south coast, daegu jiri is the clear, unspicy cod soup that people order in winter, and famously the morning after a long night out. Chunks of cod simmer in an anchovy and kelp broth with soft radish, tofu and garlic, then a big handful of minari (water dropwort) goes in at the end for a fresh, peppery lift. It tastes clean and gently savoury, with about 32 g of protein a bowl from the cod and tofu. The common mistake is stirring after the fish goes in, which breaks it into shreds; just shake the pot. Chef's tip: let the radish simmer in the broth first until it turns translucent, because it gives the soup its sweetness.

45 minKoreanSoups
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

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

ซาหริ่ม (Sarim, mung bean noodles in coconut syrup)

Sarim is an old dessert of central Thailand, served at temple fairs and in market dessert shops on sweltering afternoons: thin, slippery strands in pastel green, blue and white, floating in a pale coconut syrup over a mound of crushed ice. The strands are almost flavourless and very soft, so the syrup does the work; in Thailand it is scented with jasmine flowers or the smoke of a scented candle, and here with pandan and optional fresh jasmine. It is naturally egg-free: the strands are pure mung bean starch cooked with water into a clear, thick paste, which sets into a soft gel the moment it hits ice water. Pandan juice and butterfly pea flowers give the colours, so there is no need for dyes. Serve it straight away, as a light end to a spicy meal. Chef's tip: cook the paste until it turns fully glossy and see-through; the common mistake is stopping while it is still milky, which gives strands that break and taste floury.

60 minThaiDessertsVeganGluten free
by KrazyBadal 0 views

SsambapRice wrapped in leaves

Ssambap means wrapped rice, and in Korean homes it is the lazy, happy dinner of high summer, when the garden is full of lettuce and perilla: a basket of leaves, a bowl of rice and a pot of thick ssamjang go on the table and everyone builds little parcels. Steamed cabbage leaves are added in winter. It is a light meal of about 360 kcal, with roughly 10 g of protein a portion from the rice, doenjang and walnuts, so it is not a high-protein dish. The usual mistake is overfilling the leaf; a parcel should be one bite, so use a small spoon of rice. Most gochujang contains wheat, so it isn't gluten free. Chef's tip: lay a perilla leaf on top of the lettuce before adding rice; its minty, anise flavour lifts every mouthful.

40 minKoreanRice & GrainsVegan
by KrazyBadal 0 views

Fak thong kaeng buat (Thai pumpkin in coconut milk)

When the rains end and pumpkins pile up in the markets of central Thailand, kaeng buat is what cooks make with them: chunks of dense kabocha simmered in coconut milk sweetened with palm sugar and sharpened with a pinch of salt. It is a homely, everyday dessert, sold warm from big pots at markets in the afternoon and also cooked at Ok Phansa, the end of Buddhist Lent. The pumpkin turns velvety but keeps its shape, and the thin, creamy, caramel-scented broth is meant to be drunk from the spoon. Eat it warm or at room temperature, in small bowls. There is no egg in it and never was: nothing needs setting or binding, as the pumpkin's own starch gives the coconut milk a light body as it cooks. Chef's tip: pick a dry, orange-fleshed kabocha and keep the coconut milk at a bare simmer; letting it boil hard is the common mistake that splits the milk and breaks the pumpkin into mush.

30 minThaiDessertsVeganGluten free
by KrazyBadal 0 views

Kaeng khae with tofu and mushroomsHerb curry with tofu and mushrooms

Kaeng khae comes from the hills around Chiang Mai and Lampang, where it is cooked through the rainy season with whatever the garden and forest give: pea aubergines, long beans, pumpkin tips, acacia shoots and handfuls of leaves, in a brothy, coconut-free curry scented with lemongrass and the peppery prickly ash called makhwaen. In northern homes it is a lunch dish eaten with sticky rice. It is normally cooked with chicken, frog or fish and seasoned with fermented fish; this vegetarian version uses firm tofu, oyster mushrooms, soy sauce and a little salted soybean paste. With the tofu a portion has about 11 g of protein, so it is light rather than high protein. The common mistake is adding all the vegetables at once: the leaves are done in a minute while the beans and aubergines need five. Chef's tip: dry-fry the curry paste in a spoon of oil until it smells toasty before adding water; it gives the broth its depth without any fish.

45 minThaiCurriesVeganSpicy
by KrazyBadal 0 views

Gamja gukPotato and onion soup

Gamja guk is the plain, comforting potato soup that Korean mothers make on busy mornings and quiet evenings all year round, served with rice and kimchi. Thin slices of potato and onion simmer in a clear broth until soft, finished with spring onion and a little garlic. Most homes use an anchovy and kelp stock; this is the vegetarian version, with kelp and dried shiitake. It is mild and soothing, with about 4 g of protein per bowl; crack an egg into the pot at the end, or serve tofu alongside, for more. The common mistake is cutting the potatoes too thick, so the outside crumbles before the middle is cooked; slice them evenly, about 5 mm. Chef's tip: soak the sliced potato in cold water for 5 minutes to rinse away surface starch and keep the broth clear.

30 minKoreanSoupsVegan
by KrazyBadal 0 views

ไอติมกะทิ (Itim kathi, Thai coconut ice cream)

Itim kathi is the ice cream of Bangkok's pushcarts: a vendor lifts the lid of an insulated drum, scrapes up a scoop of snow-white coconut ice cream and piles it into a small cup over sticky rice, then adds whatever the customer points at, from roasted peanuts and sweet corn to chewy palm seeds. It is sold all afternoon in the hot months, outside schools and temples and in markets. Some vendors tuck the scoop into a soft bread roll; serve it in cups as here and it stays gluten free. It is naturally egg-free and dairy-free. Coconut milk carries the fat that makes it creamy, and a little cornflour cooked into it binds the water so crystals stay fine and the texture stays smooth without any custard, while a pinch of salt sharpens the coconut. Chef's tip: use full-fat coconut milk with no added water; the common mistake is using a light one, which freezes hard and icy.

300 minThaiDessertsVeganGluten free
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

ParihuelaSpicy seafood soup

Parihuela is the big weekend seafood soup of Callao and the Peruvian coast, eaten at long Sunday lunches in cevicherías and praised as a cure for tiredness and late nights. A deep red broth of ají panca, ají amarillo, tomato and fish stock is loaded with chunks of fish, prawns, squid and mussels. A portion gives about 30 g of protein, from the fish and shellfish, for roughly 300 kcal. Some cooks add chicha de jora or beer; this version has none. The common mistake is adding all the seafood at once: squid and prawns turn rubbery while the fish cooks, so they go in last. Before cooking, discard any mussels that stay open when tapped, and after cooking discard any that stay shut. Chef's tip: fry the chilli pastes in the oil until they darken and smell sweet; that toasted ají is what gives parihuela its depth.

70 minPeruvianFishGluten freeSpicy
by KrazyBadal 0 views

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