All recipes

736

Vegetarian, or something you can't eat? Set your diet once and we'll hide recipes that don't fit.

Filters (8)

736 recipes

Quesillo venezolanoSteamed caramel custard

Quesillo is the dessert of every Venezuelan birthday, christening and Sunday lunch, from Caracas to Maracaibo, and the one most families make in a quesillera, a lidded mould set in simmering water. It looks like flan but is denser and sweeter, made with whole eggs and condensed milk, and its texture is full of tiny bubbles, which is how it got its name: it resembles a holey cheese (queso). The common mistake is cooking it over boiling water that splashes in, leaving it wet and spongy. Keep the water at a steady simmer and the mould tightly covered. Chef's tip: blend the custard for a full minute; the air it traps creates the little holes that make a proper quesillo.

75 min

Venezuelan Desserts

by KrazyBadal 0 views

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

by KrazyBadal 0 views

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

by KrazyBadal 0 views

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

by KrazyBadal 0 views

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

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 Eastern Breads & Parathas

by KrazyBadal 0 views

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

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

by KrazyBadal 0 views

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

by KrazyBadal 0 views

KhajlaFried pastry rounds in sweet milk

In the old lanes of Lahore and Karachi's Burns Road, sweet shops fry khajla through the night in Ramadan so families can buy it fresh for sehri, the meal eaten before dawn. Each round is a stack of paper-thin layers of ghee-rubbed dough that shatter when you press them, and it is crumbled into a bowl of hot sweetened milk, often with fine pheni, to give slow energy for the fasting day. Chef's tip: keep the oil only medium-hot; khajla must fry slowly so every inner layer turns crisp before the outside browns.

100 min

Pakistani Desserts

by KrazyBadal 0 views

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

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 min

Paraguayan Breads & Parathas

by KrazyBadal 0 views

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

by KrazyBadal 0 views

Aloo bukhara chutneyDried plum chutney

Wherever a Pakistani wedding serves biryani and qorma, a little bowl of glossy aloo bukhara chutney sits alongside to cut the richness. Dried sour plums are softened, then cooked with sugar, a touch of vinegar, ginger, chilli and warm spices into a jammy, sweet-sour relish, dark and shining. It keeps for weeks and is made in big jars before the shaadi. Chef's tip: stop cooking while it still looks a little loose; it thickens a lot as it cools.

35 min

Pakistani Chutneys & Dips

by KrazyBadal 0 views

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

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 min

Paraguayan Meat

by KrazyBadal 0 views

LepetSticky rice and peanut logs

Lepet is the companion of ketupat on a Javanese Lebaran morning: glutinous rice and peanuts mixed with grated coconut, rolled in spiralled young coconut leaves and boiled for hours into dense, savoury logs. In Javanese tradition the sticky rice is a reminder to forgive and hold together after Ramadan, so it is shared with neighbours and family. It tastes nutty, salty and rich and is eaten with opor or simply on its own. Banana leaves and string work well where coconut leaves are hard to find. Chef's tip: roll each log loosely, about three-quarters full, so the swelling rice turns soft rather than hard and chalky.

285 min

Indonesian Rice & Grains

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

by KrazyBadal 0 views

Kue satuMung bean flour sweets

Kue satu are the little pale sweets that fill glass jars on Javanese and Sumatran tables when families open their doors for Lebaran visits at the end of Ramadan. Mung-bean flour is dry-toasted until it smells nutty, mixed with icing sugar and a whisper of pandan, then pressed into carved wooden moulds of flowers and leaves and left to dry until crumbly. They melt on the tongue with a sweet, beany, vanilla-like flavour and are offered with tea to every guest. Chef's tip: toast the flour until it is a shade darker and smells like popcorn, because raw-tasting flour is the most common reason kue satu taste flat.

60 min

Indonesian Desserts

by KrazyBadal 0 views

Kuah beulangongGoat and young jackfruit curry

In Aceh, the days of Meugang before Ramadan and Idul Adha are marked by men cooking kuah beulangong in huge cauldrons (beulangong) in the village square, so that every household, rich or poor, eats meat at the feast. Goat or beef is cooked with young jackfruit in a dark, nutty curry thickened with roasted coconut paste (u neulheu) and plenty of chilli and spice. This version scales the cauldron down to a family pot. Chef's tip: roast the coconut slowly until it is the colour of dark chocolate, because the deep toasted flavour is what makes this curry Acehnese.

195 min

Indonesian Curries

by KrazyBadal 0 views

Sate buntelMinced goat skewers

Sate buntel is the grand satay of Solo, Central Java: minced goat seasoned with garlic, shallot and pepper, wrapped in a thin lace of caul fat around a flat skewer and grilled until crisp outside and juicy inside. At Idul Adha, when families have plenty of goat from the sacrifice, sate buntel is the special-occasion dish, served with sweet soy, raw shallots, chilli and cabbage. Chef's tip: chill the wrapped skewers for 30 minutes before grilling so the caul fat holds tight and doesn't slip off.

60 min

Indonesian Meat

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 min

Paraguayan Desserts

by KrazyBadal 0 views

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

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 min

Austrian Baking

by KrazyBadal 0 views

Showing 24 of 736 recipes

Show more recipes

Page 1 of 31