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642 recipes

Tallarines rojosSpaghetti in red sauce with chicken

Tallarines rojos is the Sunday-lunch and weeknight pasta of homes all over Peru, from Lima to Arequipa: spaghetti in a sweet, deep-red sauce of blended tomato, onion and garlic with a little ají panca and oregano, often with pieces of chicken cooked right in it. Children love it, and it is served with a sprinkle of grated cheese and sometimes a spoon of huancaína on the side. The usual mistake is cooking the sauce too briefly, so it tastes of raw onion; let the blended tomato fry until it darkens and the oil shows at the edges. Chef's tip: a bay leaf and a spoon of ají panca paste give the sauce its Peruvian character; paprika will do if you can't find the paste.

30 minPeruvianPasta & Noodles
by KrazyBadal 0 views

Janchi guksu (Korean banquet noodles)

Janchi guksu means banquet noodles, the bowl once served at Korean weddings and birthdays for long life, and now a quick lunch at markets from Seoul to Busan: thin somyeon in a clear, gently fishy broth of dried anchovy and kelp, topped with egg ribbons, courgette and a spoon of seasoned soy. The mistake is boiling the anchovies hard or too long, which makes the broth bitter and cloudy. Chef's tip: remove the anchovy heads and the dark gut before simmering for a cleaner, sweeter stock.

30 minKoreanPasta & Noodles
by KrazyBadal 0 views

Salat iz ogurtsov i pomidorov (Russian cucumber and tomato salad)

From Moscow dachas to Siberian kitchens, this is the salad that sits on almost every summer table: cucumber, ripe tomato and onion chopped together with dill, dressed either with smetana for a creamy version or with unrefined sunflower oil, whose nutty taste is the flavour of the Russian countryside. It is eaten beside boiled potatoes, kasha or grilled food, and it is made minutes before the meal. The usual mistake is salting it early: the tomatoes and cucumbers release their juice and the salad turns into a watery soup. Chef's tip: if you can find it, use unrefined, cold-pressed sunflower oil; it tastes of toasted seeds and makes the plainest salad sing.

10 minRussianSaladsGluten free
by KrazyBadal 0 views

Tvorog so smetanoy (farmer's cheese with sour cream)

Across Russia, a bowl of soft tvorog with a spoon of smetana and a little sugar or jam is the breakfast grandmothers swear by and the supper students live on. The fresh, slightly sour curd and the cool cream make something like a rustic cheesecake you eat with a spoon, high in protein and ready in five minutes; add berries in summer. Tvorog, like quark and cottage cheese, is set with culture rather than rennet, so it suits vegetarians. The mistake is buying the driest block and serving it as it is, which feels chalky; break it up and loosen it with the smetana first. Chef's tip: mash the tvorog with the sugar and let it stand two minutes so the sugar dissolves before you add the cream.

5 minRussianBreakfast & BrunchGluten free
by KrazyBadal 0 views

Pejerrey arrebozadoBattered fish fillets with onion salsa

Pejerrey arrebozado is a Lima classic from the cevicherías and home kitchens of the coast, eaten at lunch on a plate with white rice, a heap of sharp salsa criolla and sometimes boiled potato. The pejerrey, a small silverside, is opened into butterflied fillets, dipped in a light egg-and-flour batter and fried golden. Outside Peru, use small fillets of whiting, sole, haddock or tilapia. The batter here uses sparkling water, not beer, so it is alcohol free. The common mistake is frying in oil that isn't hot enough: the batter drinks the oil and turns greasy, so test with a drop of batter first. Chef's tip: make the salsa criolla first and let the onion sit in lime for ten minutes; it softens its bite and turns a pretty pink.

25 minPeruvianFish
by KrazyBadal 0 views

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 minThaiMeatGluten freeSpicy
by KrazyBadal 0 views

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 minThaiSnacks & StartersGluten free
by KrazyBadal 0 views

Gaji bokkeumStir-fried aubergine

Gaji bokkeum is a summer banchan in Korean homes, cooked in the weeks when long, thin Korean aubergines fill the markets. Strips of aubergine are seared until soft and caramelised, then tossed in garlic, spring onion, soy sauce and sesame so they turn glossy and savoury-sweet. It sits beside rice and soup at dinner and keeps well in the lunchbox. The mistake is pouring in lots of oil at the start: aubergine soaks it all up and turns greasy. Chef's tip: sear the strips in a moderate amount of oil and add a splash of water if the pan dries; the steam softens them without more oil.

15 minKoreanSidesVegan
by KrazyBadal 0 views

Chicharrón de pescadoCrisp fried fish chunks

Up and down the Peruvian coast, from Chorrillos in Lima to the beaches of Piura, chicharrón de pescado is the crunchy plate ordered alongside ceviche at a long seafood lunch: bite-size chunks of firm white fish marinated briefly in garlic and lime, dusted in flour and fried, then served with fried cassava, salsa criolla and tartar or rocoto sauce. Using frozen peeled cassava keeps it to half an hour. The common mistake is leaving the fish in the lime too long: after about ten minutes the acid starts to 'cook' the outside and the coating slips off. Chef's tip: toss the floured pieces in a sieve to shake off every bit of loose flour; a thin coat fries crisp, a thick one turns pasty.

30 minPeruvianFish
by KrazyBadal 0 views

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 minThaiMeat
by KrazyBadal 0 views

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 minThaiVegetarianVegan
by KrazyBadal 0 views

Gamja bokkeumStir-fried potato strips

Gamja bokkeum is one of the banchan Korean mothers pack into lunchboxes and set out at dinner in Seoul and Busan: thin potato strips stir-fried with onion and carrot, seasoned only with salt, a little sesame oil and toasted sesame seeds. The strips should be tender and separate, with a slight bite, not crisp like chips and not mushy. The mistake is skipping the soak, so the surface starch makes the strips stick to each other and the pan and break up. Chef's tip: a quick soak in salted water also seasons the potato through.

20 minKoreanSidesVeganGluten free
by KrazyBadal 0 views

TopfengolatschenSweet quark puff pastry squares

A Topfengolatsche is what Viennese office workers grab from the bakery on the way in, and what grandparents order with a Melange in a coffee house on a Sunday afternoon. The corners of a puff pastry square are folded over a lemony, vanilla-scented filling of Topfen (Austrian quark) with plump raisins, and the top gets a thin white glaze. It is flaky, light and not too sweet. Raisins are sometimes soaked in rum; warm water or orange juice works just as well, and the recipe below is alcohol-free. Wet quark is the classic problem, because it turns the filling runny and it leaks out in the oven. Chef's tip: hang the quark in a sieve lined with a clean cloth for an hour, or squeeze it, until it is as thick as soft cream cheese.

57 minAustrianBaking
by KrazyBadal 0 views

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 minThaiBakingVegan
by KrazyBadal 0 views

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 minThaiSnacks & StartersVegan
by KrazyBadal 0 views

Kärntner ReindlingCinnamon raisin yeast cake

Carinthia's Easter loaf takes its name from the Reindl, the round, deep pan it is baked in, and in southern Austria no Easter basket goes to church without one. Inside the golden yeast crust is a spiral of butter, cinnamon sugar and plump raisins, so every slice shows a dark swirl. Locals eat it two ways: sweet with coffee on Easter morning, or alongside the savoury Easter platter with horseradish. Many bakers soak the raisins in rum overnight; warm water or tea works just as well and keeps it alcohol-free. A dry, crumbly Reindling usually means too much flour went in during kneading, so keep the dough soft and only lightly floured. Chef's tip: butter the pan well and dust it with sugar, which caramelises into a thin crunchy shell.

180 minAustrianBaking
by KrazyBadal 0 views

KrendelSweet pretzel-shaped bread

Name days and birthdays in old Russia called for a krendel: one huge pretzel-shaped sweet loaf, carried to the table whole and torn apart over tea from the samovar. The shape is said to come from Baltic and German bakers in St Petersburg, but the bread itself is very Russian, a buttery yeast dough rolled around cinnamon sugar so the crumb streaks with spice. Serve it with tea, jam or honey and a bowl of sour cream. The pretzel is made from one long filled roll, slit open down its length so the layers show; forgetting to chill the filled roll before slitting is what makes the filling smear and the shape slump. Chef's tip: shape it straight on the lined tray rather than lifting it afterwards, as a filled rope this long tears easily.

180 minRussianBaking
by KrazyBadal 0 views

Yennal dosirak (Korean shaken lunchbox)Shaken rice lunchbox with kimchi

Yennal dosirak, 'the old-days lunchbox', is a slice of nostalgia for Korean parents who carried a dented tin box to school in the 1970s and 80s and warmed it on the classroom stove. Rice goes in first, then stir-fried kimchi, sweet-salty anchovies, egg-dipped sausage slices and a fried egg on top; at lunchtime you close the lid and shake it hard so it all mixes. Restaurants now serve it for fun, and families make it at home for children. It contains egg, fish, soya and wheat (soy sauce) and sesame. Chef's tip: toast the anchovies in a dry pan first so they stay crisp under the glaze.

25 minKoreanRice & Grains
by KrazyBadal 0 views

Glazirovanny syrok (chocolate-glazed curd bars)

Glazirovanny syrok, the chocolate-coated curd cheese bar, has been sold in Russian dairy aisles since Soviet times and is still what children across Russia, Ukraine and the Baltics grab after school. Made at home, it is a firm, creamy, gently sweet vanilla tvorog filling under a thin snap of dark chocolate, like a tiny cheesecake bar. This version uses less sugar than shop bars. It contains milk (and may contain soya in the chocolate). Chef's tip: press the tvorog through a sieve first; it is the only way to get the smooth, dense texture of a real syrok.

30 minRussianDessertsGluten free
by KrazyBadal 0 views

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 minThaiBaking
by KrazyBadal 0 views

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 minThaiRice & GrainsGluten free
by KrazyBadal 0 views

Sotteok sotteok (sausage and rice cake skewers)

Sotteok sotteok, from sausage (so) and rice cake (tteok), is sold at Korean motorway service stations and school-gate snack stalls, and children make it at home with a parent after school: chewy rice cake sticks and sausage pieces threaded in turn, fried until the rice cakes blister, then brushed with a sweet ketchup glaze. Grown-ups like a little gochujang in the sauce. It contains soya and wheat (soy sauce); check your sausages for milk. Take everything off the skewers for younger children. Chef's tip: soak hard rice cakes in hot water first, or they crack when you skewer them.

20 minKoreanSnacks & Starters
by KrazyBadal 0 views

BossamBoiled pork wraps

Bossam started as the dish Korean families made on kimjang day in November, when the whole street gathered to make the winter's kimchi: a slab of pork belly was boiled while everyone worked, sliced and wrapped in the salted cabbage leaves with the fresh, spicy radish filling. Today Seoul's bossam restaurants around Jangchung-dong serve it all year, and it is a favourite takeaway. This is a pork dish, and pork belly is rich, so it is not a low-calorie choice: about 450 kcal a portion. Boiling the pork in water with doenjang, onion, garlic and ginger renders out much of the fat and leaves it tender with no smell. The most common mistake is slicing it hot; rest it for 10 minutes or it falls apart. Chef's tip: let the pork cool in the broth for 10 minutes before lifting it out; it stays much juicier.

90 minKoreanMeat
by KrazyBadal 0 views

Dubu buchim tofu fingers

Dubu buchim, slices of tofu dipped in beaten egg and fried until golden, is an everyday Korean banchan, and families cut it into fingers for babies from about nine months to hold and gum. The outside is lightly crisp and the inside custard-soft, with a mild, nutty flavour. For babies it is made without salt, soy sauce or the usual sesame-soy dip; older children and adults can add the dip at the table. It contains soya and egg. Chef's tip: press the tofu well first, so it fries rather than steams and the egg coating sticks.

20 minKoreanSidesGluten free
by KrazyBadal 0 views

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