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440 recipes

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

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

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

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

Houbová smaženiceMushrooms scrambled with egg

In late summer and autumn, when half of Czechia heads into the woods with baskets, houbová smaženice is what the day's finds become for supper: fresh mushrooms fried with onion and a pinch of caraway, then scrambled with eggs and eaten with rye bread. It tastes of the forest, and cultivated chestnut and oyster mushrooms make a very good version in any season. Only use wild mushrooms that an expert has identified. The common mistake is crowding the pan, so the mushrooms steam in their juice instead of frying golden. Chef's tip: salt the mushrooms only after they have browned; salt too early draws out water and stops them colouring.

15 minCzechVegetarianGluten 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

Vajíčková pomazánkaEgg spread

Vajíčková pomazánka is the egg spread found in every Czech and Slovak fridge, piled on rye bread for večeře, the simple bread-and-spread supper, as well as at birthday parties and on trains. Hard-boiled eggs are grated and mashed with soft butter or mayonnaise, mustard and chives into a creamy, savoury spread, finished with sliced gherkin or radish. The common mistake is mashing the eggs while still warm, which melts the butter and makes the spread greasy; cool them in cold water first. Chef's tip: grate the eggs on the fine side of a box grater for a smooth, fluffy spread with no chunks of white.

15 minCzechSnacks & Starters
by KrazyBadal 0 views

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

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

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

Kapr na černoCarp in dark sweet-sour sauce

Before fried breaded carp took over the Czech Christmas Eve table, families in Bohemia served kapr na černo, 'black carp': fish simmered in a dark, glossy, sweet-sour sauce of root vegetables, gingerbread, prunes, nuts and dark beer. It is rich and spiced, closer to a medieval feast dish than to the modern menu, and served with bread dumplings or potatoes. This version uses a non-alcoholic dark malt drink so the sauce is alcohol-free; adults may use dark beer. Chef's tip: grate the gingerbread finely, so it melts into a smooth sauce rather than leaving soggy crumbs.

105 minCzechFish
by KrazyBadal 0 views

HrudkaEgg and milk cheese

Hrudka (also called sirok or egg cheese) is made in eastern Slovakia and among Rusyn and Slovak families abroad for Easter. Eggs and milk are stirred over a low heat until they separate into soft curds, then the curds are tied tightly in a cloth into a ball and hung to drain overnight. The pale-yellow, mild, slightly sweet 'cheese' is taken to church in the Easter basket on Holy Saturday and sliced at Easter breakfast with ham, bread and horseradish. It needs no rennet, so it is naturally vegetarian. Chef's tip: keep the heat low and stir constantly; high heat makes rubbery curds.

40 minCzechVegetarianGluten free
by KrazyBadal 0 views

Rybí polévkaCarp soup

In Czechia the Christmas Eve supper begins with rybí polévka, a soup made from the trimmings of the Christmas carp, which is often bought live at street stalls in the days before; here you simply ask the fishmonger for prepared carp trimmings and a fillet. The bones and trimmings make a clear stock that is simmered with carrot, celeriac and parsley root, then filled with flakes of carp and served with croutons fried in butter. Many families add the carp roe. Chef's tip: strain the stock carefully through muslin, as carp has many fine bones.

105 minCzechSoups
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

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

Pomana porculuiFresh pork fry-up

St Ignatius' Day (Ignatul), 20 December, is when Romanian villages traditionally slaughter the pig for Christmas, and the people who help are thanked with pomana porcului: chunks of the freshest pork (neck, belly and loin, sometimes liver) fried in their own fat with salt and garlic, then eaten hot with polenta, pickles and a glass of plum brandy for the adults. At home it is a quick, rustic dish; buy pork shoulder or neck with a good amount of fat. Chef's tip: start the pork in a cold pan so the fat renders slowly and the meat fries in it.

30 minRomanianMeatGluten free
by KrazyBadal 0 views

Velikonoční nádivkaBread, egg and smoked pork bake

Velikonoční nádivka ('Easter stuffing', also called hlavička) is a Czech and Moravian Easter dish, baked on Holy Saturday or Easter Sunday. Cubes of bread rolls are soaked in milk and eggs, then mixed with smoked pork and a big handful of young nettles, spinach or spring herbs, and baked until golden and puffy. It's eaten warm or cold, sliced, often beside roast lamb or chicken. For a vegetarian version, leave out the smoked pork and add 250 g fried mushrooms. Chef's tip: pick nettles wearing gloves and blanch them for 30 seconds, which takes away the sting.

75 minCzechMeat
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

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

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

Ciorbă de mielSoured lamb soup

Romanian Easter Sunday lunch, after the Resurrection service at midnight and the long Lenten fast, always includes ciorbă de miel: a sour soup of young lamb with spring onions, green garlic, rice and lovage, soured with borș (fermented bran liquid) or lemon and finished with a liaison of egg and soured cream. It is light, tangy and very green, a taste of spring. Chef's tip: temper the egg and cream with ladlefuls of hot soup before stirring them in, or they will scramble.

125 minRomanianSoupsGluten free
by KrazyBadal 0 views

Iahnie de fasoleWhite bean stew

Iahnie de fasole is one of the most loved dishes of the Romanian Orthodox fasting periods: the seven weeks of Great Lent before Easter, and the Christmas fast. White beans are cooked until creamy, then baked or simmered with a lot of slowly fried onion, tomato paste, bay, thyme and paprika until thick and sweet. It is vegan, high in protein and eaten with pickles and bread. Chef's tip: fry the onion slowly in plenty of oil until golden and jammy; the onion is the heart of the stew.

120 minRomanianCurriesVeganGluten free
by KrazyBadal 0 views

MazanecEaster raisin and almond bread

Mazanec is the round Easter bread of Bohemia, baked on Holy Saturday and eaten on Easter Sunday and Monday. The sweet yeast dough is rich with butter, egg yolks and lemon, studded with raisins and almonds, and scored with a deep cross before baking so it opens like a flower. Old recipes soak the raisins in rum; here they are soaked in warm tea, so the bread is alcohol-free. Slice it and spread with butter and honey. Chef's tip: give mazanec a long, slow bake at a moderate heat, because the rich dough browns quickly and the centre needs time.

85 minCzechBaking
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

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