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599 recipes

Tarta de coco y dulce de lecheCoconut and dulce de leche tart

Ask Argentinians for their favourite tart at a family birthday and this one often wins: a crisp shortcrust spread thickly with dulce de leche, then covered with a coconut, sugar and egg topping that bakes into a golden, chewy crust. Bakeries from Córdoba to Mar del Plata sell it by the slice for the merienda with mate or a café con leche. It is very sweet, so the slices are thin, and it is a good keeper for a few days. Ordinary spreading dulce de leche is the mistake: it runs and bubbles out at the edges. Use the thicker pastry-style kind, sold in Argentina as 'repostero'. Chef's tip: chill the case with the dulce de leche spread on it for 15 minutes before adding the coconut, so the two layers stay distinct.

75 minArgentinianBaking
by KrazyBadal 0 views

Fideos con mantecaButtered noodles with cheese

Ask anyone from Buenos Aires to Córdoba what they ate when they came home late or felt poorly as a child, and the answer is often fideos con manteca: short pasta tossed with butter and a snowfall of grated queso rallado. It is the plainest dish in the Argentine home kitchen and the one people cook for themselves on a tired weeknight. The mistake that ruins it is draining the pasta bone-dry and adding cold cheese to a hot empty pan, which leaves greasy strands and clumps; a splash of cooking water makes a light, creamy coating instead. Argentine reggianito and Parmesan are made with animal rennet, so use a vegetarian hard cheese if needed. Chef's tip: grate the cheese very finely, like dust, so it melts on contact.

15 minArgentinianPasta & Noodles
by KrazyBadal 0 views

Nan-e keshmeshiSaffron raisin cookies

Ask an Iranian child which Nowruz sweet they reach for first and many will say nan-e keshmeshi, the little raisin cookies with crisp golden rims and soft, chewy centres. Confectioners in Tehran make them by the thousand in the run-up to the spring new year, and they turn up again whenever there is tea and company. The dough is a simple butter-sugar-egg batter warmed with saffron and vanilla, spooned out in small dabs that spread thin in the oven. Spooning them too big or too close is the common slip: they run into each other and bake into one sheet. Chef's tip: soak the raisins in hot water for 10 minutes and dry them well first; plump raisins stay juicy instead of burning on the surface.

44 minPersianBaking
by KrazyBadal 0 views

Salpicón de aveCold chicken salad

Salpicón de ave is the cold supper of Argentine summers, made in Buenos Aires flats and on estancias alike when it is too hot to cook much, and a favourite way to use the chicken from a puchero or Sunday roast. Shredded chicken is mixed with diced pepper, tomato, spring onion, sweetcorn and boiled egg, bound with mayonnaise sharpened with lemon and mustard, and served chilled with crusty bread or on lettuce. The common mistake is dressing it while the chicken is still hot, which melts the mayonnaise into an oily puddle; let everything cool first. Chef's tip: dress the chicken with the lemon juice and a pinch of salt before the mayonnaise goes in, so the meat itself is seasoned, not just its coating.

30 minArgentinianSaladsGluten free
by KrazyBadal 0 views

Tôm rim (caramelised prawns)

Tôm rim is a homely dish cooked in kitchens from Hanoi to the Mekong Delta and eaten at the family rice tray with boiled greens and a clear soup: prawns simmered down in fish sauce, sugar and shallot until the liquid turns to a sticky, salty-sweet glaze. The mistake is walking away in the last few minutes, when the sauce goes from glaze to burnt very quickly. Chef's tip: leave the shells on if your prawns are small, as many Vietnamese cooks do; they turn crisp and caramelised and add flavour.

20 minVietnameseFishGluten free
by KrazyBadal 0 views

Torta de ricotaLemon ricotta tart

Italian families brought ricotta tarts to Buenos Aires and Rosario, and torta de ricota is now as Argentinian as mate: every panadería has one in the window, with a lattice of sweet, crumbly masa frola over a pale, lemon-scented ricotta filling. It is cut into wedges for the merienda, the late-afternoon snack, or for a birthday where nobody wants a heavy cake. The texture is light and slightly grainy rather than silky, and the pastry tastes of butter and vanilla. Wet ricotta is the biggest risk, giving a weeping, soggy tart. Chef's tip: drain the ricotta overnight in the fridge in a sieve lined with a cloth, and add a few raisins only if they have been soaked, or they draw moisture from the filling.

90 minArgentinianBaking
by KrazyBadal 0 views

Dopiazeh alooPotatoes fried with onion and tomato

Dopiazeh means 'two onions', and in Shiraz this potato dish lives up to the name: cubed potatoes are fried with a generous heap of golden onions, turmeric and tomato paste until the edges catch and the sauce clings to every piece. Shirazi families eat it as a side with rice and kebab or, on busy evenings, as the main dish rolled up in flatbread with yogurt or fresh herbs. The usual mistake is crowding the pan, so the potatoes steam and break up instead of browning; use your widest pan. Chef's tip: fry the tomato paste in the oil for a full minute before adding water, so it turns brick red and loses its raw edge.

30 minPersianSidesVeganGluten free
by KrazyBadal 0 views

Nan-o panir-o sabziBread, white cheese and fresh herbs

Nan-o panir-o sabzi, 'bread, cheese and herbs', is laid out on Iranian tablecloths from Tabriz to Mashhad for breakfast, for a light summer supper and before dawn during Ramadan: warm flatbread, salty white cheese, a big plate of fresh herbs, walnuts and crisp radishes, all wrapped into little bites. There is no cooking beyond warming the bread, so it is ready in ten minutes. The common mistake is serving herbs that are still damp from washing, which wilt and make the bread soggy; wash them earlier and let them dry fully. Iranian white cheese (lighvan) and most feta are made with animal rennet, so choose a vegetarian feta-style cheese if needed. Chef's tip: soak the walnuts in cold water for 10 minutes; it softens their bitterness the way Iranian cooks like.

12 minPersianBreakfast & Brunch
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

NimrooHalf-set fried eggs

Nimroo, literally 'half-done', is what Iranian students in Tehran and families in every city cook when there is no time: eggs fried gently in a small pan until the whites set and the yolks stay soft, sprinkled with salt, pepper and sometimes a pinch of turmeric. It is eaten straight from the pan with torn lavash or sangak, fresh herbs and sweet black tea, for breakfast or a late supper. The common mistake is a fierce heat that burns the edges of the white while a raw film stays round the yolk; a lid for the last minute sets the top gently. For anyone pregnant, very young, older or with a weakened immune system, cook the yolks until firm. Chef's tip: serve it in the pan it was cooked in, on a board, so it stays hot.

8 minPersianBreakfast & BrunchGluten free
by KrazyBadal 0 views

Mì xào rau (Vietnamese stir-fried noodles with vegetables)

Mì xào rau is what Hanoi and Saigon households cook when there is a packet of egg noodles in the cupboard and a few greens in the fridge: a fast, smoky plate for a weeknight dinner or a late lunch. The noodles turn slightly crisp at the edges, the cabbage stays sweet and crunchy, and a light soy glaze holds it all together. The most common mistake is dumping everything into a lukewarm pan at once, which steams the vegetables and leaves the noodles soggy and clumped. Serve it with a dish of sliced chilli in soy sauce and a fried egg if you want more protein. Chef's tip: loosen the cooked noodles with a teaspoon of oil while they drain, so they hit the wok as separate strands instead of a block.

20 minVietnamesePasta & Noodles
by KrazyBadal 0 views

Bò xào cần tây (beef and celery stir-fry)

Bò xào cần tây is a weeknight stir-fry found on family tables all over Vietnam: thin slices of beef, seasoned with fish sauce and pepper, flashed in a hot wok with crunchy celery, onion and plenty of garlic, then eaten with rice. The usual mistake is cooking the beef and celery together from the start, so the beef stews while the celery softens; sear the beef first, take it out, and add it back at the end. Chef's tip: slice the beef across the grain and as thin as you can, so it is tender after only a minute in the pan.

18 minVietnameseMeat
by KrazyBadal 0 views

Bánh patê sôPork puff pastries

Bánh patê sô (from the French pâté chaud) are what Hanoi and Saigon bakeries pull out of the oven at dawn: round, flaky puff pastries with a juicy filling of seasoned pork mince, shallot, garlic, wood ear mushroom and plenty of black pepper. People eat them warm on the way to work with a glass of iced coffee, and boxes of them go to the family at Tết. The pastry shatters, the pork inside is savoury, slightly sweet and peppery. For a vegetarian version, swap the pork for crumbled firm tofu and chopped shiitake, seasoned with soy sauce instead of fish sauce. Warm pastry is the common mistake: it won't rise into layers, so keep the circles cold until they go in. Chef's tip: shape the filling into flattened balls a little smaller than you think, leaving a clear 1.5 cm rim to seal.

80 minVietnameseSnacks & Starters
by KrazyBadal 0 views

Bánh mì ốp la (Vietnamese fried eggs with baguette)

All over Saigon and Hanoi, street stalls serve bánh mì ốp la for breakfast: two or three eggs fried in a little iron pan, brought to the table sizzling, with a split baguette for scooping and a splash of dark seasoning sauce on top. The whites go lacy and crisp at the edges while the yolks stay soft, and the cucumber and chilli on the side keep it fresh. The usual mistake is frying the eggs on a fierce heat until the bottoms burn before the whites on top have set; a medium heat and a lid fix that. For pregnant people, young children, older or vulnerable people, cook the yolks until fully set. Chef's tip: warm the baguette in a hot oven for 3 minutes first so the crust shatters the way it does at the stall.

10 minVietnameseBreakfast & Brunch
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

Omelet-e gojeh farangiTomato and egg omelette

In Iran the word omelet means something quite different from a folded French one: ripe tomatoes are cooked down in oil with a little onion and turmeric until jammy, then eggs are stirred through so they set in soft streaks of red and gold. It is the classic quick dinner of Tehran apartments and student dorms, eaten from the pan with lavash and a plate of herbs. The mistake that makes it watery is adding the eggs before the tomato juices have cooked away; wait until the sauce is thick and the oil sizzles again. Chef's tip: grate the tomatoes on a box grater and throw away the skins, so the base melts down in minutes.

20 minPersianBreakfast & BrunchGluten free
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

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

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

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

Nan-e badamiAlmond cardamom cookies

Tabriz and Yazd both claim the best nan-e badami, and in the weeks before Nowruz pastry shops across Iran fill trays with these small almond cookies for the new-year table. Made from ground almonds, sugar and egg white with no flour at all, they have a thin crisp shell and a moist, chewy middle, perfumed with cardamom and rose water and topped with a sliver of pistachio. Offer them with tea when guests make their Nowruz visits; they also keep well enough to make a week ahead. Over-whisking is the easy error: the whites only need to be frothy, not stiff, or the cookies puff and crack like meringues. Chef's tip: let the shaped cookies sit uncovered for 20 minutes before baking so a skin forms; that skin is what gives the neat, crackled top.

45 minPersianBakingGluten free
by KrazyBadal 0 views

Kak-e KermanshahiThin buttered sugar sheets

Kermanshah, in Iran's Kurdish west, is famous for its ghee, and kak is the sweet that shows it off: dough rolled so thin you can read through it, baked crisp in seconds, then brushed with melted ghee and showered with sugar before the sheets are folded and stacked. Shops in the city's bazaar sell them in tall boxes, and families bring them out for guests and at Nowruz with glasses of black tea. They are traditionally made with Kermanshahi ghee, a nutty sheep's-milk ghee; ordinary ghee or clarified butter works well. The classic mistake is rolling too thickly: anything over a millimetre bakes up like a cracker, not a crisp, glassy sheet. Chef's tip: roll on a lightly oiled counter rather than flour, and stretch the last bit over the backs of your hands, as the Kermanshah bakers do; excess flour scorches on the hot tray.

120 minPersianBaking
by KrazyBadal 0 views

Bò lúc lắc (Vietnamese shaking beef)

Bò lúc lắc, shaking beef, is a Saigon dish from the French-influenced south, ordered at family dinners and celebrations: cubes of tender steak seared in a smoking pan and shaken with garlic and onion, then tipped over peppery watercress and tomato with a lime, salt and pepper dip. The mistake almost everyone makes is crowding the pan, which boils the meat grey instead of searing it; cook in two batches. Chef's tip: let the cubes sit untouched for a full minute before the first shake to build a dark crust.

25 minVietnameseMeat
by KrazyBadal 0 views

Persian kotlet (beef and potato patties)

Kotlet is the dish Iranian families make in big batches for school lunches, road trips and Friday picnics in the park: minced beef mixed with grated potato, onion, egg and turmeric, shaped into flat ovals and fried until deep brown and crisp at the edges. They are eaten tucked into lavash or a soft roll with tomato, cucumber pickles and herbs, warm at home and cold the next day. They contain egg and gluten (breadcrumbs). Chef's tip: squeeze the grated onion and potato hard in a cloth; that water is what makes kotlet fall apart in the pan.

50 minPersianMeat
by KrazyBadal 0 views

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