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425 recipes

Ginisang sardinasSautéed sardines with egg

Ginisang sardinas is everyday Filipino home cooking, especially in the rainy season and towards the end of the month when the budget is tight: a tin or two of sardines in tomato sauce sautéed with garlic, onion and fresh tomato, then stretched with egg. It's eaten for dinner with plenty of hot rice; some families add misua noodles to make it a soup. The common mistake is stirring too much once the sardines are in, which breaks them into mush. Chef's tip: fry the garlic until just golden before anything else goes in; that toasty garlic is what makes the tin taste homemade.

11 minFilipinoFishGluten free
by KrazyBadal 0 views

Pan con butifarraHam roll with onion salsa

Pan con butifarra is Lima's evening sandwich, sold in old-school sangucherías and made at home for a light dinner with coffee: a crusty roll filled with jamón del país, a spiced Peruvian pork ham, under a heap of salsa criolla, red onion sliced thin and soaked in lime with chilli. Outside Peru, use a good cooked pork ham. The common mistake is leaving the onion harsh; give it a quick rinse in salted water before dressing it. Chef's tip: a leaf of lettuce under the ham stops the lime juice soaking straight into the bread.

10 minPeruvianMeat
by KrazyBadal 0 views

Ginisang pechaySautéed bok choy

Ginisang pechay is a no-fuss Filipino weeknight vegetable, cooked in homes from Manila to Cebu to go with rice and a piece of fried fish or tofu. Bok choy (pechay) is sautéed in the classic Filipino base of garlic, onion and tomato, then seasoned with a dash of soy so the leaves turn glossy and the stems stay juicy. Many cooks add ground pork, shrimp or a splash of fish sauce; this version is vegan. The common mistake is covering the pan, which steams the pechay olive-grey; keep the lid off and cook fast. Chef's tip: cook the tomato until it slumps into a jammy sauce before the greens go in; that's where the flavour comes from.

11 minFilipinoVegetarianVegan
by KrazyBadal 0 views

Corned beef guisadoSautéed corned beef and potato

In Manila and all over the Philippines, a tin of corned beef in the cupboard means dinner is never more than 15 minutes away. Corned beef guisado is the beef fried with lots of garlic, onion and small cubes of potato until the edges crisp, and it's eaten with garlic rice and a fried egg for breakfast or with plain rice for a fast weeknight supper. The common mistake is cutting the potato too big, so it's still hard when the beef is ready; keep the cubes to 1 cm. Chef's tip: once the beef is in, leave it alone for a minute or two so it catches and crisps on the bottom before you stir.

15 minFilipinoMeatGluten free
by KrazyBadal 0 views

Ginisang upoSautéed bottle gourd

Ginisang upo is humble everyday food in Filipino homes, especially in the provinces where upo (bottle gourd) climbs over backyard trellises: the pale gourd is sautéed with garlic, onion and tomato until just tender and juicy, then eaten with rice for lunch or a light supper. Families often add ground pork, shrimp or fish sauce; this vegan version leans on tomato and a little salt and pepper. The common mistake is cutting the gourd into thick chunks, which take too long and go watery; thin half-moons cook in minutes. Chef's tip: don't add water at the start, because the upo releases plenty of its own juice once salted.

15 minFilipinoVegetarianVeganGluten free
by KrazyBadal 0 views

TripleAvocado, tomato and egg sandwich

The triple is the soft, layered sandwich of Lima's cafés and bakeries, eaten at lonche, the Peruvian late-afternoon meal, or as a light supper: three slices of crustless white bread layered with avocado, tomato and sliced hard-boiled egg, all held together with mayonnaise. It looks neat, tastes fresh and is loved by children. Shop-bought mayonnaise is made with pasteurised egg, so it is safe for everyone. The common mistake is letting wet tomato touch the bread, which turns it soggy within minutes. Chef's tip: pat the tomato dry and sit it between the avocado and egg, then press the sandwich under a board for a minute before cutting.

15 minPeruvianSnacks & Starters
by KrazyBadal 0 views

Ginisang repolyoSautéed cabbage and carrot

Ginisang repolyo is the budget-friendly side every Filipino family seems to know, cooked on a weekday evening in Manila or Davao to stretch a meal with plenty of rice. Shredded cabbage and carrot are sautéed with garlic and onion and seasoned with soy until just wilted, sweet and still crunchy. Cooks often add pork, shrimp or sliced hot dog; add fried tofu instead if you want it more filling and vegetarian. The common mistake is cooking the cabbage until it sags and smells sulphurous; stop while the shreds are still bright and springy. Chef's tip: give the carrot a minute alone in the pan first, because it takes longer than the cabbage to soften.

14 minFilipinoVegetarianVegan
by KrazyBadal 0 views

OsterpinzeEaster anise brioche

Osterpinze is the Easter bread of Styria, Carinthia and the area around Trieste, a soft, golden brioche dome with three deep cuts on top for the Holy Trinity, so that it opens into a crown as it bakes. The dough is rich with egg yolks and butter and flavoured with anise and lemon; old recipes add a splash of white wine, left out here. It is blessed in the Easter basket on Holy Saturday and eaten on Easter morning with ham, horseradish and eggs, or with butter and jam. Chef's tip: make the three cuts with scissors just before baking, deep enough to reach halfway down, so the crown opens wide.

75 minAustrianBaking
by KrazyBadal 0 views

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 EasternBreads & Parathas
by KrazyBadal 0 views

KesraSemolina pan bread

Kesra is the flat semolina bread of Algerian homes, and in Ramadan a fresh round sits on almost every iftar table, cooked on a clay tajine and torn into pieces to dip into hot chorba frik. This unleavened version is a thin, crumbly-edged galette, golden in patches and slightly chewy in the middle, with a nutty taste from the olive oil. It is made in minutes before sunset so it reaches the table still warm. Chef's tip: work the dough only until it holds together; kneading it like a yeast bread makes kesra tough instead of tender.

40 minAlgerianBreads & ParathasVegan
by KrazyBadal 0 views

KaguyjyWhite corn pudding

On the night of 23–24 June, Paraguayans celebrate San Juan with bonfires, games like walking over hot coals and the 'paso de fuego', and a table of traditional foods, and kaguyjy (also mazamorra) is one of them. It is a soft, creamy pudding of cracked white corn (locro) simmered slowly in water and then milk with sugar or honey, sometimes with orange peel. It is eaten warm or cold. It is gluten free. Chef's tip: soak the corn overnight and cook it until each kernel is tender before adding the milk, or it never turns creamy.

130 minParaguayanDessertsGluten free
by KrazyBadal 0 views

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 EasternSoupsGluten free
by KrazyBadal 0 views

KipingLeaf-shaped rice wafers

Every 15 May, the town of Lucban in Quezon province celebrates San Isidro Labrador, patron of farmers, with the Pahiyas festival, when houses are covered in rice, vegetables and kiping: bright, translucent wafers of ground rice dough pressed onto leaves so they take the leaf's shape and veins, then dried. After the procession, the kiping are taken down and grilled or fried and eaten crisp, sometimes with sugar. This home version presses the dough thinly onto baking paper with a leaf-shaped cutter and the back of a clean banana leaf for texture. It is vegan and gluten free. Chef's tip: spread the dough as thin as you can, almost see-through, so it dries crisp.

60 minFilipinoSnacks & StartersVeganGluten free
by KrazyBadal 0 views

AllerheiligenstriezelBraided sweet loaf

In Bavaria and Austria, godparents give their godchildren an Allerheiligenstriezel on All Saints' Day, 1 November: a large braided loaf of sweet yeast dough, brushed with egg and scattered with almonds or pearl sugar. The braid is said to recall the old custom of cutting a plait of hair in mourning, and the size of the loaf once showed how generous the godparent was. It is lightly sweet, with lemon and vanilla, and is eaten sliced with butter or jam. Some recipes add rum-soaked raisins; these are soaked in warm water instead. Chef's tip: braid four strands for an impressive, high loaf.

85 minAustrianBaking
by KrazyBadal 0 views

Chipa so'oCheese bread with spiced beef

In Paraguay, families bake chipa in the clay tatakua ovens on Holy Wednesday so there is food for Thursday and Good Friday, when cooking stops. Chipa so'o ('chipa with meat') is a cassava-starch and cheese bread wrapped around a little filling of minced beef cooked with onion and egg, then baked until crisp outside and chewy within. It is naturally gluten free. Chef's tip: knead the dough until it no longer cracks at the edges when pressed; dry dough splits around the filling.

90 minParaguayanBreads & ParathasGluten free
by KrazyBadal 0 views

Rellenong manokStuffed deboned chicken

Rellenong manok is a showpiece of the Filipino Noche Buena, the Christmas Eve feast after midnight Mass. A whole chicken is boned out, leaving the skin in one piece, then stuffed with a mixture of minced pork, sausage, raisins, carrot, cheese and whole hard-boiled eggs, sewn up and roasted. Sliced, every round shows the egg in the middle. Ask your butcher to bone the chicken if you prefer. Because the pork stuffing is inside, check that its centre reaches 74 °C. Chef's tip: chill the stuffed chicken for an hour before roasting so it keeps its shape.

210 minFilipinoChicken
by KrazyBadal 0 views

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 minParaguayanMeat
by KrazyBadal 0 views

Sopa teólogaTurkey broth with bread and cheese

Sopa teóloga ('the theologian's soup') goes back to colonial convents in Lima and Arequipa, where it was cooked for feast days, and it is still served at Holy Week and family celebrations. A rich turkey (or chicken) broth is thickened with soaked bread, milk and fresh cheese, with yellow potatoes and shreds of turkey, and finished with a little ají amarillo and chopped huacatay or parsley. It is thick, comforting and filling. Chef's tip: blend part of the soaked bread with broth before adding it, which gives the soup its creamy body without lumps.

115 minPeruvianSoups
by KrazyBadal 0 views

DouaraLamb tripe and chickpea stew

Douara is the dish that fills Algerian kitchens on the second day of Eid al-Adha, when the tripe, intestines and lung from the family's sacrifice are cleaned, cut small and stewed slowly with chickpeas, plenty of garlic, cumin and paprika. The sauce is deep red and peppery and the offal turns tender and rich. At home, cleaned lamb or beef tripe and lamb heart from a halal butcher make an easy start; lung can be added if your butcher sells it. Chef's tip: blanch the tripe first in water with a squeeze of lemon to freshen the flavour before it goes into the stew.

180 minAlgerianMeatGluten freeSpicy
by KrazyBadal 0 views

Dinuguan (pork blood stew)

Dinuguan is cooked all over the Philippines whenever a pig is prepared for a town fiesta, a way of honouring the animal by using every part; here it is made with diced pork shoulder and belly. The pork is simmered with garlic and vinegar, then finished with fresh pig's blood, which turns the sauce smooth, almost black and rich, with a sharp, savoury tang and the heat of long green chillies. It is eaten with soft white puto (steamed rice cakes) or rice, and children are sometimes told it is 'chocolate meat'. Chef's tip: buy fresh pig's blood from a butcher on the day you cook, keep it cold in the fridge and use it the same day.

75 minFilipinoCurriesGluten free
by KrazyBadal 0 views

MechadoLarded beef braised in tomato

Mechado takes its name from the Spanish mecha, a wick, because large pieces of beef are threaded with strips of pork back fat before they go into the pot; as the beef braises the pork fat melts into the meat and keeps it moist. It is a fixture of Luzon town fiestas, often ladled from huge pots in the host family's yard, and its tomato, soy and calamansi sauce is tangy, savoury and slightly sweet. The beef should be tender enough to cut with a spoon, the potatoes soft and soaked in sauce. Serve with rice and atchara. Chef's tip: freeze the pork fat for 20 minutes before cutting; firm strips are much easier to push through the beef.

125 minFilipinoCurries
by KrazyBadal 0 views

Filipino pocheroPork stew with bananas and chickpeas

Pochero is the Filipino descendant of the Spanish puchero, cooked for fiestas in Manila and across the Visayas, and it is easy to tell apart: tomatoes turn the broth rosy and sweet saba bananas go in beside the pork, chickpeas and vegetables. This version uses pork shoulder simmered until tender, with cabbage, green beans and sweet potato added near the end so they stay bright. The broth is savoury and slightly sweet, the bananas soft and caramelised. Serve in deep bowls with rice, and some families add a sauce of mashed sweet potato and garlic on the side. Chef's tip: fry the bananas first and add them only at the end, so they hold their shape.

120 minFilipinoCurriesGluten free
by KrazyBadal 0 views

Panutsa (Batangas peanut and cane-sugar candy)

In Batangas and Laguna, south of Manila, panutsa is the rustic peanut candy made from roasted peanuts and dark, unrefined cane sugar, traditionally poured into halved coconut shells to set into domes. It is sold at roadside stalls and town markets and eaten as a snack with the strong local barako coffee, often in the morning or mid-afternoon. It is hard and crunchy, with a deep molasses flavour and lots of nuts. Break it into pieces to serve, or grate it over rice cakes as a sweetener. Panutsa is naturally egg-free: the cane sugar, boiled to the soft-crack stage, sets hard as it cools and holds the peanuts in place. Chef's tip: have the moulds oiled and ready before the syrup goes on. The common mistake is pulling the syrup too early, which gives a sticky, bendy candy that never sets properly.

30 minFilipinoDessertsVeganGluten free
by KrazyBadal 0 views

Paksiw na lechonRoast pork in vinegar liver sauce

The day after a Luzon town fiesta, every household with leftover lechon makes paksiw: the roast pork, skin and all, is stewed in vinegar, garlic and the sweet liver-based lechon sauce until it falls apart into a dark, tangy-sweet stew. At home you can use any leftover roast pork, roast pork belly or lechon kawali. The skin softens and turns sticky, the meat soaks up the sauce, and many people think it is better than the roast itself. Serve with plenty of rice. Chef's tip: use roast pork that has been kept in the fridge and is no more than 2 days old, and reheat the stew until it is steaming hot right through, 75 °C.

60 minFilipinoMeat
by KrazyBadal 0 views

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