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635 recipes

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

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

Moroccan bachkoutouOrange and sesame dunking biscuits

Moroccan grandmothers bake bachkoutou by the trayful and keep them in big tins for the afternoon glass of sweet mint tea, and neighbourhood ovens in Fes and Casablanca bake them for families who bring their dough. These are dry, crunchy little biscuits, not rich at all, made with eggs, sugar and oil rather than butter, with orange zest and a coating of toasted sesame; they are meant to be dunked until they soften slightly. Shapes vary from town to town: fingers, rings and rope twists are all common, and some cooks add aniseed. Too much flour is the easy mistake: the dough should stay soft and slightly sticky, or the biscuits bake heavy and hard rather than crisp and light. Chef's tip: once they are cold, put them back in a warm, switched-off oven for 20 minutes; that extra drying is what makes them keep their snap for weeks.

38 minMoroccanBaking
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

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

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

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

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

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

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

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

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

Soboro-ppangPeanut streusel buns

'Soboro' describes something crumbled, and that is exactly what covers these buns: a craggy, peanut-scented streusel that bakes into a sweet, sandy crust over soft milk bread. Soboro-ppang (소보로빵) has been a fixture of Korean neighbourhood bakeries since the 1960s and is still one of the cheapest, most loved buns on the shelf, bought by students after school and eaten with a carton of banana or plain milk. The contrast is the point, crunchy and buttery on top, fluffy and lightly sweet inside. Some bakeries fill them with red bean paste or custard; this is the plain classic. Beating the streusel into a smooth paste is a common mistake, as it melts into a flat lid in the oven, so rub it only into clumpy crumbs and keep it cold. Chef's tip: brush the tops of the dough balls with milk and press them firmly, top down, into a bowl of crumbs; a thick, even coat sticks better than crumbs scattered on afterwards. They contain peanuts.

142 minKoreanBreads & Parathas
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

Sogogi yachae-juk (beef and vegetable baby porridge)

In Korea, beef is added to a baby's rice porridge, or ijuksik, within the first weeks of weaning at about six months, because it is rich in iron. This sogogi yachae-juk blends soaked rice with lean beef, carrot and courgette into a smooth, savoury porridge that tastes gently meaty and sweet. It is made without salt, soy sauce or the sesame oil grown-ups would add. It contains none of the common allergens (milk, egg, gluten, peanut, tree nuts, soya, sesame, fish). Chef's tip: soak the beef in cold water for 15 minutes first to draw out the blood, which keeps the porridge clean-tasting and pale.

70 minKoreanRice & GrainsGluten free
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

Gyeongju breadRed bean pastries

Near the grassy royal tombs of Gyeongju, the ancient Silla capital, a baker in Hwangnam-dong began making these small round pastries in 1939, and the city's shops have sold them by the boxful ever since. Gyeongju bread (황남빵, also called Gyeongju-ppang) is mostly filling: a generous ball of coarse red bean paste in a skin so thin it looks painted on, stamped with a flower pattern and glazed until shiny brown. It tastes gently sweet and nutty, soft and moist rather than bready, and it is the souvenir every visitor carries home, eaten with barley tea or green tea. The usual mistake is a dough shell that is too thick, which bakes into a cookie and hides the bean flavour; aim for roughly one part dough to two and a half parts filling. Chef's tip: press the pattern in with a small cookie stamp or the back of a citrus press dipped in flour, while the buns are cold and firm, so the design stays sharp.

78 minKoreanBaking
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

Soya bokkeum (sausage and vegetable stir-fry)

The name joins 'sausage' and 'vegetables' (yachae), and soya bokkeum is a staple banchan in Korean children's lunchboxes and on cheap and cheerful dinner tables: scored sausages and colourful peppers stir-fried in a glossy ketchup and soy glaze. It is sweet, a little tangy and tastes as good cold as hot. Adults often add a spoonful of gochujang. It contains soya and wheat (soy sauce) and sesame; check your sausages for milk. Chef's tip: score the sausages diagonally; the cuts open up in the pan and catch the sauce.

15 minKoreanMeat
by KrazyBadal 0 views

Godeungeo guiGrilled mackerel

Andong, far inland, is oddly famous for its mackerel: the fish was salted on the coast and carried over the mountains, arriving perfectly seasoned, and Andong gangodeungeo is still sold that way. Across Korea, a salted mackerel fillet pan-grilled until the skin crackles is a staple of home dinners and set-meal restaurants, served with rice, doenjang soup and kimchi. Mackerel is an oily fish, so this is filling rather than low calorie: about 340 kcal a portion. The most common mistake is moving the fish too soon; leave it skin side down until the skin releases on its own, or it tears and sticks. Chef's tip: dust the skin very lightly with flour or starch before grilling, or simply pat it bone-dry; you'll get a crisp, glassy skin.

22 minKoreanFishGluten free
by KrazyBadal 0 views

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