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218 recipes

Herbata z sokiem malinowymTea with raspberry syrup

In Polish homes a bottle of sok malinowy, the raspberry syrup made each July from garden or forest raspberries, waits in the pantry for winter. When someone comes in from the frost, or lies in bed with a cold, it goes into a glass of hot black tea, sometimes with a slice of lemon; grandmothers insist it makes you sweat the chill out, and the drink is traditionally given at the first sign of a sniffle. It also appears simply after a winter walk or with a slice of cake. The tea turns ruby, tastes of summer berries with a light tannic edge, and is sweet enough without sugar. The usual mistake is pouring syrup into boiling tea straight from the kettle: the fresh raspberry aroma cooks off and only sweetness is left. Let the tea cool for a minute or two first. It is ready when the tea is deep amber, the syrup has fully swirled through and it smells clearly of raspberries. No homemade syrup? Use a good shop-bought raspberry syrup, or make the quick one in the optional steps. Chef's tip: brew the tea weaker than usual, about two minutes, so the fruit stays in front.

7 minPolishDrinksVeganGluten free
by KrazyBadal 0 views

Ka'i ladrilloPeanut molasses bricks

Ka'i ladrillo — 'monkey brick' in Guaraní — is the sweet sold by vendors on Asunción buses and at country fiestas: roasted peanuts bound in boiled cane molasses and set in brick-shaped blocks, crunchy and dark with a slightly smoky toffee taste. It contains peanuts, so keep it away from anyone with a peanut allergy. The common mistake is taking the syrup off too soon, so the bricks stay sticky and never set. Chef's tip: test the syrup by dropping a little into cold water; it is ready when it sets into a brittle thread that snaps.

40 minParaguayanDessertsVeganGluten free
by KrazyBadal 0 views

Khanom pang sangkhayaBread with pandan custard

In Bangkok, from the old Chinese coffee shops of Yaowarat to night markets, khanom pang sangkhaya is soft steamed or toasted bread dunked into a bowl of bright green pandan custard made with coconut milk and egg. It is eaten in the morning with patongko dough sticks and strong iced coffee. The mistake is cooking the custard over high heat; the egg scrambles and it turns grainy, so stir it slowly over a gentle flame. Chef's tip: blitz fresh pandan leaves with a splash of water and squeeze the juice through a cloth; it gives a colour and fragrance that essence can't match.

30 minThaiBreakfast & Brunch
by KrazyBadal 0 views

Chłodnik litewskiChilled beet leaf soup

In Podlasie and the lake country of north-east Poland, chłodnik is the soup of hot June and July days, when young beets are pulled with their leaves still tender. The beet greens and baby beets are cooked briefly, chilled, then stirred into kefir with cucumber, radish, spring onion and lots of dill, so the soup turns shocking pink, tangy and cold. It is served as a starter or a light lunch with half a hard-boiled egg in each bowl. Suitable as part of a balanced diet. About 170 kcal and 13 g carbohydrate per portion. The usual mistake is mixing the kefir into warm beets, which makes it split and dulls the colour, so chill them completely first. Chef's tip: add a squeeze of lemon to the cooking beets; the acid keeps the colour a vivid pink instead of brownish.

30 minPolishSoupsGluten free
by KrazyBadal 0 views

MaślankaChilled buttermilk

Maślanka, the tangy liquid left after churning butter, is sold in cartons all over Poland and drunk ice-cold with breakfast, with boiled new potatoes in summer, or blended with fruit for children. On its own it is thin, sour and refreshing; with strawberries and a spoon of sugar it becomes a light pink breakfast smoothie. The mistake is buying "buttermilk" that is really thickened yoghurt drink with added flavourings; look for plain cultured buttermilk with nothing else on the label. Chef's tip: chill the glasses as well as the buttermilk, and blend for no more than 20 seconds so it stays light and doesn't separate.

5 minPolishDrinksGluten free
by KrazyBadal 0 views

Zupa szczawiowaSorrel soup

Zupa szczawiowa is a spring and early summer soup all over Poland, made when sorrel grows thickly in gardens and meadows from May onwards, and it is a favourite Sunday-lunch starter. Fresh sorrel melts into a vegetable broth with carrot and celeriac, giving a bright, lemony sourness, and a spoon of sour cream softens it before halved hard-boiled eggs go into each bowl. Many cooks add potatoes; this version uses just a small one to keep the starch low. Suitable as part of a balanced diet. About 190 kcal and 11 g carbohydrate per portion. The usual mistake is stirring sour cream straight into the boiling soup, where it curdles. Chef's tip: wilt the sorrel in a little butter first; it turns khaki in seconds, which is normal, and the flavour stays bright.

35 minPolishSoupsGluten free
by KrazyBadal 0 views

Kluay pingGrilled banana

Kluay ping carts work the pavements of Silom and the lanes off Sukhumvit from mid-morning, when office workers want something sweet with their iced coffee. The vendor grills small, starchy nam wa bananas slowly over embers, presses each one flat with a wooden board and then brushes it with coconut cream cooked down with palm sugar and a pinch of salt. The outside turns sticky and smoky; the inside stays soft and fudgy. Ladyfinger bananas or firm, just-ripe small bananas work at home. Chef's tip: choose bananas that are yellow with no brown spots; overripe fruit turns to mush on the grill.

35 minThaiDessertsVeganGluten free
by KrazyBadal 0 views

Nam lamyai (longan drink)

Longan orchards cover the valleys of Chiang Mai and Lamphun, and every August the harvest is smoked and dried in big brick ovens so the fruit lasts all year. That dried lamyai is the base of nam lamyai, sold in plastic bags with a straw at Warorot Market, at roadside stalls on the way to Doi Suthep and in school canteens across the north, especially in the hot season from March to May. It tastes like toffee and smoked honey with a light floral note, and each glass comes with a few plump, chewy longans at the bottom to fish out. The common mistake is boiling the fruit too long with all the sugar at the start: the drink turns syrupy and the longans go mushy. Simmer the fruit first, sweeten at the end and taste before adding everything. It is ready when the liquid is clear amber-brown, the longans have swollen back to roughly their fresh size and the kitchen smells of caramel. It keeps 4 days in a closed jug in the fridge. Chef's tip: a tiny pinch of salt is the street-vendor trick that makes the sweetness taste rounder and brings out the smoky edge.

30 minThaiDrinksVeganGluten free
by KrazyBadal 0 views

Luk chin pingGrilled pork ball skewers

Outside Bangkok's schools at going-home time, and all evening around Victory Monument, vendors fan little charcoal grills lined with skewers of luk chin, bouncy meatballs that are pulled off the coals, dunked in a tub of sticky sweet chilli sauce and handed over in a plastic bag. This home version makes the springy pork balls from scratch, poaching them first so they cook through before they char. Children love them; leave the chillies out of a portion of sauce for little ones. Chef's tip: process the pork with iced water until it turns into a sticky paste; that is what gives the balls their famous bounce.

45 minThaiSnacks & Starters
by KrazyBadal 0 views

Yen ta foPink noodle soup

You recognise a bowl of yen ta fo across a Bangkok food court by its startling pink colour, which comes from fermented red bean curd stirred into the sauce. Around the soi off Sala Daeng it is a lunchtime favourite: wide rice noodles in clear stock with bouncy fish balls, tender squid, fried tofu puffs, blanched morning glory and a scattering of crunchy fried wonton skins, with a sweet, sour and gently funky flavour. Chef's tip: add the squid only in the last minute; overcooked squid turns as chewy as a rubber band.

45 minThaiPasta & Noodles
by KrazyBadal 0 views

Kasza jaglana na mlekuMillet porridge with milk

Millet, jagły, has been eaten in Poland for centuries, and kasza jaglana na mleku is the warming winter breakfast many Polish children grew up on, now back in fashion as a gentle, gluten-free porridge. The grains are cooked in water first, then simmered in milk until soft and creamy, and topped with sautéed apple, cinnamon and a little honey. The mistake that puts people off millet is skipping the rinse: the grains carry a bitter coating that has to be washed off and scalded away with boiling water. Chef's tip: toast the rinsed millet in the dry pan for 2 minutes before adding water, and the porridge tastes nutty instead of grassy.

30 minPolishBreakfast & BrunchGluten free
by KrazyBadal 0 views

Kawa zbożowaRoasted grain coffee

In Polish kindergartens, school canteens and grandmothers' kitchens, kawa zbożowa is the breakfast "coffee" everyone can drink: a blend of roasted rye, barley, chicory and sometimes sugar beet that tastes toasty and malty with no caffeine at all. It is usually drunk milky and a little sweet alongside bread and butter. The common mistake is brewing ground grain coffee like espresso: it needs a few minutes of simmering to give up its flavour, or it tastes like weak tea. Chef's tip: let the pot stand off the heat for 2 minutes after simmering so the grounds sink, then pour gently and you won't need a filter at all.

7 minPolishDrinksVegan
by KrazyBadal 0 views

ParówkiBreakfast frankfurters

In Warsaw, Kraków and pretty much every Polish home, parówki are the quick weekday breakfast children grow up on: thin, mild pork frankfurters, warmed in hot water and eaten with a squeeze of mustard or ketchup, a slice of rye or a roll, and a few slices of tomato or cucumber. The common mistake is boiling them hard, which splits the skins and leaches out the flavour; they're already cooked, so they only need gentle hot water until piping hot in the middle. Choose parówki with a high meat content. Chef's tip: poke one with a knife to check: it should be hot right through, at least 71 °C, but never bubbling in the pan.

10 minPolishBreakfast & Brunch
by KrazyBadal 0 views

Pasta jajecznaEgg spread

In Poland pasta jajeczna is the everyday breakfast and kanapki spread, piled thickly on rye bread or a crusty roll and topped with radish slices, and it is always on the table at Easter breakfast. Hard-boiled eggs are chopped finely or mashed with mayonnaise, a little mustard and a lot of chives into a creamy, savoury spread. The common mistake is boiling the eggs too long: overcooked yolks turn grey-green and taste sulphurous, so stop at 10 minutes and chill them at once. Chef's tip: grate the eggs on the coarse side of a box grater instead of chopping; you get a fluffy, even spread in seconds without mashing it to paste.

18 minPolishBreakfast & BrunchGluten free
by KrazyBadal 0 views

Jok mooRice porridge with pork balls

In Bangkok, jok is breakfast at a roadside stall or the market at 6 am: broken jasmine rice cooked until almost smooth, with tender pork balls, an egg cracked in at the last moment, and heaps of ginger, spring onion and crisp patongko or fried dough. Seasoning sits on the table, so everyone adds soy, white pepper and chilli vinegar to taste. For a meat-free bowl, swap the pork balls for shiitake mushrooms and cubes of silken tofu, and use soy instead of fish sauce. The common mistake is a thin, watery jok; keep simmering until it holds a soft ribbon. Chef's tip: whisk the cooked rice hard for a minute at the end; it breaks the last grains and makes the porridge creamy.

65 minThaiRice & Grains
by KrazyBadal 0 views

Khai kataPan eggs with pork and sausage

Khai kata, "pan eggs", came to Thailand through the Vietnamese communities of Isan, and in Udon Thani and Nong Khai, and now in Bangkok cafés too, it arrives sizzling in its own little metal pan with toppings of pork mince and sweet Chinese sausage, plus a crusty roll and a strong coffee. The eggs are cooked just until the whites set. The common mistake is cracking the eggs onto raw mince; cook the pork through first, then add the eggs. Chef's tip: heat the pan before the eggs go in, so the whites set at the edges with lacy, crisp frills.

15 minThaiBreakfast & Brunch
by KrazyBadal 0 views

Khao kai jiaoThai omelette over rice

When there is no time for anything else, Bangkok office workers, students and taxi drivers eat khao khai jiao: eggs beaten with fish sauce and poured into very hot oil so they puff into a lacy, golden, crisp-edged omelette, slid onto a mound of jasmine rice with a squirt of chilli sauce. It is also the omelette mothers put in school lunch boxes. The common mistake is oil that is not hot enough, so the egg sits flat and greasy instead of ballooning up. For a vegetarian version, season with light soy sauce instead of fish sauce. Chef's tip: beat in a squeeze of lime and a spoon of water until very frothy; the air and steam make it puff dramatically.

10 minThaiRice & Grains
by KrazyBadal 0 views

Kafae boran (old-style Thai coffee)

Before espresso bars reached Bangkok, coffee in Thailand meant kafae boran from Hainanese-Chinese shophouses and market carts: a dark robusta roast mixed with toasted grains, poured through a long cotton sock called a tung tom and stirred into thick sweetened condensed milk. Uncles still order it hot at 6 am with patongko dough sticks, and in the afternoon heat the same brew is poured over crushed ice and topped with evaporated milk as oliang or kafae yen. The taste is strong, roasty and slightly smoky, sweet and creamy, with a faint caramel-cereal edge from the grains; the iced version is silky and cold. The common mistake is brewing it like filter coffee with too little grounds: once milk and ice go in, it tastes thin. Use plenty, steep it in the sock and pour it through twice. The brew is ready when it is opaque, nearly black and leaves a brown film on a white spoon. It is high in caffeine, so not one for children or late evenings. Chef's tip: rinse the cloth sock in hot water only, never soap, and keep it in a jar of clean water in the fridge between uses so the coffee oils season it.

10 minThaiDrinksGluten free
by KrazyBadal 0 views

Khao kha mooBraised pork leg rice

Khao kha moo is Bangkok's great one-plate lunch, and the shophouses along Charoen Krung Road in Bang Rak have been simmering pork leg in the same dark, star-anise-scented pots for decades. Fresh pork hock is braised in soy, palm sugar and five-spice until the skin turns glossy and gelatinous and the meat falls away in tender strands. It is sliced onto jasmine rice with a soy-stained boiled egg, pickled mustard greens, blanched Chinese kale and a fierce green chilli and garlic vinegar to cut the richness. Chef's tip: keep the braise at a lazy simmer; a hard boil tears the skin and turns the meat stringy.

185 minThaiMeat
by KrazyBadal 0 views

Kratiam dongPickled garlic

Order khao kha moo, the braised pork leg on rice sold from Bangkok shophouses to Chiang Mai night markets, and a few cloves of kratiam dong come on the side; they also sit in a bowl beside nam prik, congee, sai ua sausage and Isan-style sour pork. The garlic is picked young in the cool season, from December to February, when the heads are small, the skins thin and the cloves still tender, and it is cured whole so you nibble the cloves straight from the head. After about a month in brine the harshness is gone: the garlic is crunchy, sweet-sour and only faintly pungent, and the brine itself becomes a seasoning for stir-fries and dipping sauces. Common mistake: skipping the first salt-and-vinegar soak; it draws out the raw sting and some water, so the final brine stays strong. Do not worry if a few cloves turn blue-green; that is a harmless reaction between garlic and acid. They are ready when a clove bites through crisp and sweet with no burn. Chef's tip: look for small young heads at Asian grocers in early spring; large mature garlic works, but separate it into cloves and peel it.

40 minThaiChutneys & DipsVeganGluten free
by KrazyBadal 0 views

Pa thong koTwin fried dough sticks

Before the shutters go up along Yaowarat Road in Bangkok's Chinatown, the pa thong ko vendors are already frying: two strips of dough pressed together, stretched and dropped into a wok of oil, where they swell into hollow, crackly sticks shaped a little like a pair of legs. Office workers buy a paper bag on the way to the skytrain and eat them with a cup of hot soy milk, or tear them into pieces and dip them in green pandan custard or condensed milk. This home version is egg-free and dairy-free and is served with sweetened soy milk. Chef's tip: let the dough rest for the full hour; a relaxed dough stretches without tearing and puffs far more in the oil.

120 minThaiBreakfast & BrunchVegan
by KrazyBadal 0 views

Prik nam somChillies in vinegar

On every noodle-shop table in Thailand, from Bangkok's boat-noodle stalls to small kuay teow shops in Hat Yai, there is a rack of four little jars: sugar, chilli flakes, fish sauce and prik nam som. A few drops of this sharp chilli vinegar wake up kuay teow nam, pad see ew, rad na and khao man gai at lunch or late at night, and the softened chilli slices are spooned on too. It is bright, clean and sour first, then hot, with a grassy chilli aroma; the slices stay crisp for a day or two and turn mellow after that. The Thai version uses long green or red chillies (prik chee fa) for colour and fragrance and just a few bird's-eye chillies for real heat. Common mistake: blending the chillies with the vinegar; it should be thin and clear with floating rings, so slice them by hand. It is ready after 15 minutes, once the vinegar turns faintly green-gold and smells of chilli. Chef's tip: a pinch of salt and a teaspoon of sugar round off harsh supermarket vinegar; leave them out if you have mild Thai coconut or rice vinegar.

10 minThaiChutneys & DipsVeganGluten freeSpicy
by KrazyBadal 0 views

Kaeng khilekCassia leaf curry

Kaeng khilek is an old-fashioned country curry from central Thailand, cooked when the cassia (khilek) trees put out tender shoots after the rains and sold ready-boiled in bags at markets around Ratchaburi and Suphan Buri. The leaves are boiled and drained several times until their bitterness softens, then simmered with pork belly in coconut milk with red curry paste, leaving a dark green, pleasantly bitter, rich curry eaten with jasmine rice and salted egg. This recipe contains pork. The usual mistake is skipping the repeated boiling: cassia leaves must be boiled and drained at least three times, or they are harshly bitter and can upset the stomach. Frozen pre-boiled khilek from Thai shops saves work. Chef's tip: squeeze the boiled leaves firmly in a cloth so they soak up coconut milk instead of water.

90 minThaiCurriesGluten freeSpicy
by KrazyBadal 0 views

Capeletis a la CarusoStuffed pasta in cream sauce

Capeletis a la Caruso were created in a Montevideo restaurant in the 1950s and named after the great tenor, and they are still a Sunday lunch favourite in Uruguayan homes: little stuffed pasta hats in a rich sauce of cream, cooked ham (pork), mushrooms and onion, finished with grated cheese. Buy good fresh capeletis or tortellini; the sauce is what you make. The usual mistake is boiling the cream sauce hard, which makes it oily and grainy. Chef's tip: cook the mushrooms in a dry hot pan first until they squeak and brown, before any butter goes in, for a deeper taste.

35 minParaguayanPasta & Noodles
by KrazyBadal 0 views

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