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454 recipes

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

Placki z cukinii (Polish courgette fritters)

Every Polish allotment produces more courgettes in August than anyone can eat, and placki z cukinii is how the glut becomes a weeknight dinner: grated courgette bound with egg, a little flour and plenty of dill, fried into golden, soft-centred fritters. They are eaten hot with a spoon of sour cream or a garlicky yogurt dip, and leftovers go into lunchboxes the next day. The mistake that ruins them is skipping the squeeze: courgette is mostly water, and unwrung it makes a loose batter that spits in the pan and fries up soggy. Chef's tip: salt the grated courgette and leave it for 10 minutes while you get everything else ready, then wring it hard in a clean tea towel.

30 minPolishVegetarian
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

Młode ziemniaki z koperkiem (new potatoes with dill)

In June, when the first new potatoes reach Polish markets, many families make a whole supper of them: thin-skinned potatoes boiled, tossed in melted butter and a fistful of chopped dill, with a glass or bowl of cold kefir or buttermilk alongside. It is simple, early-summer country food, and it also sits next to fried eggs or cucumber salad. The common mistake is peeling them or boiling them hard; new potatoes should be scrubbed only and simmered gently, or they split and go watery. Chef's tip: add the dill only once the potatoes are off the heat, so it stays bright green and fresh-tasting.

25 minPolishSidesGluten free
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

Gzik (Poznań quark with radish and chives)

Gzik is a Poznań favourite, so much a part of Greater Poland that the region's potato-and-quark supper, pyry z gzikiem, has its own festival. Soft white quark is beaten with sour cream, then mixed with chopped radish, onion and chives into a cool, tangy, crunchy spread that is spooned over hot boiled potatoes in their skins, or onto rye bread for breakfast. The most common mistake is using dry, crumbly quark without loosening it, which gives a pasty gzik; it should be smooth and just spoonable. Quark and sour cream are made without rennet, so this is a good vegetarian choice. Chef's tip: salt the chopped radish and onion only at the last minute, so they stay crisp instead of weeping into the cheese.

30 minPolishChutneys & DipsGluten free
by KrazyBadal 0 views

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

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

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

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

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

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

Jajecznica (Polish scrambled eggs)

Jajecznica is what a Polish household cooks when there are ten minutes and a box of eggs: soft, large curds stirred slowly in plenty of butter, sometimes with a little onion softened first and always with a shower of chives. It turns up at weekend breakfasts with bread and sliced tomato, and just as often as a light supper after work. The usual mistake is a pan that is too hot, which turns the eggs rubbery and weepy before they have had a chance to go creamy. If you are cooking for anyone pregnant, very young, older or otherwise vulnerable, cook the curds until no liquid egg remains. Chef's tip: take the pan off the heat while the eggs still look slightly underdone; they finish setting on the way to the plate.

10 minPolishBreakfast & 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

Kuay teow nam sai (clear rice noodle soup for toddlers)

Kuay teow nam sai, clear noodle soup, is ordered for Thai children at noodle shops everywhere because it comes without chilli, sugar or vinegar: thin rice noodles in a light broth with minced pork and blanched greens. At home it is easy to make it even gentler, with no-salt stock fragrant with garlic and coriander root, so that toddlers can have it from a year old and adults season their bowls at the table. It contains none of the common allergens (milk, egg, gluten, peanut, tree nuts, soya, sesame, fish) unless the family adds fish sauce. Chef's tip: soak the noodles in warm water rather than boiling them, then dip in the broth just before serving, so they stay silky.

30 minThaiPasta & NoodlesGluten free
by KrazyBadal 0 views

Pan chutaAniseed round bread

The small town of Oropesa, half an hour from Cusco, calls itself Peru's bread capital, and its wood-fired bakeries are famous for chuta: big, flat, round loaves as wide as a dinner plate, glossy on top, with a faint sweetness and the warmth of aniseed. Travellers on the road to Puno and Bolivia stop to buy them by the bagful, and families bring them home for All Saints' Day and for sharing with hot coca tea or coffee, fresh cheese and butter. The bakeries traditionally use lard; this version uses vegetable shortening and butter, so it is vegetarian. The make-or-break moment is the proof: chuta is large and flat, and if it goes in under-risen it bakes dense and splits at the rim. Chef's tip: toast the aniseed for a minute in a dry pan and crush it lightly before adding, for a rounder, sweeter perfume.

240 minPeruvianBreads & Parathas
by KrazyBadal 0 views

Placek ze śliwkamiPlum and crumble yeast cake

When the węgierki plums ripen in late August, Polish grandmothers from Kraków to Gdańsk bake placek ze śliwkami on the big oven tray and cut it into squares for Sunday coffee or for the neighbours. Under a buttery kruszonka crumble the plums melt into jammy, sharp pools on a soft, slightly sweet yeast dough. It is best on the day, still faintly warm, with a mug of coffee or a dollop of whipped cream. Laying the plums skin side down is the classic mistake: the juice floods the dough and leaves it raw, so set them cut side up and close together. Chef's tip: toss the plum halves with a spoonful of semolina or breadcrumbs before arranging; it soaks up the juice and keeps the base light.

150 minPolishBaking
by KrazyBadal 0 views

Mashed nam wa banana (kluay nam wa bod)

Ask a Thai grandmother about first foods and she will talk about kluay nam wa, the short, plump banana that grows in nearly every garden in Thailand. Ripe ones are steamed, which softens the slightly astringent edge, then scraped and mashed for a baby's first taste, often in the afternoon. It is sweet, creamy and needs nothing added. There are no common allergens (milk, egg, gluten, peanut, tree nuts, soya, sesame, fish). If you can't find nam wa, use a small, very ripe ordinary banana. Chef's tip: steam the banana in its skin; it keeps the flesh moist and stops it browning.

13 minThaiDessertsVeganGluten free
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

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

ChaplasHollow puffed Andean bread

Walk through Ayacucho's central market at seven in the morning and you will see women selling stacks of chaplas from cloth-lined baskets, still warm from the wood-fired ovens of the Andes. These round wheat breads puff up like pita in the fierce heat, leaving a hollow pocket inside a thin, soft, lightly floury crust. In Ayacucho and Huancavelica they are eaten with sweet coffee or hot emoliente for breakfast, or split and filled with queso fresco, avocado or a spoonful of rocoto sauce. Highland bakers traditionally work in a little lard; vegetable shortening gives the same tenderness and keeps the bread vegan. A cool baking tray is the reason chaplas stay flat, so preheat it thoroughly. Chef's tip: let the rolled rounds rest before baking and flip them upside down onto the tray, so the smooth, dry side meets the heat first and the pocket opens evenly.

149 minPeruvianBreads & ParathasVegan
by KrazyBadal 0 views

Cebularz lubelskiOnion and poppy seed flatbread

Lublin's bakers have topped flat rounds of yeast dough with onion and poppy seed since at least the nineteenth century, when the city's Jewish bakeries sold them as "cebulnik"; today cebularz lubelski is a protected regional speciality and a street snack sold warm from bakery windows across eastern Poland. The base is a soft, slightly sweet enriched dough, the centre thin and the rim puffed, and the onion bakes until tender, sweet and just catching at the edges. Eat one warm on its own, with a glass of kefir, or alongside a bowl of soup. Wet onion is the downfall here: salt it, wait, then squeeze out the juice, or the middle turns soggy. Chef's tip: press the centres really thin with your fingertips just before topping; if they puff back up, the onion slides off.

143 minPolishBreads & Parathas
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

Kisiel (Polish fruit jelly drink)

Kisiel is a Polish childhood staple served in school canteens and at home after school, warm in winter and chilled in summer, somewhere between a thick drink and a soft jelly. Home-made versions use fruit or juice thickened with potato starch, without the bright colours of packet mixes. This one uses mixed berries and only a little sugar. None of the common allergens are in it. Chef's tip: always mix the starch with cold water first and pour it into the boiling fruit while stirring; added dry, it forms lumps that never dissolve.

15 minPolishDessertsVeganGluten free
by KrazyBadal 0 views

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