Explore
What cooks here have made, and the classics they come from.
Hard-won
Dishes cooked again and again until they were right — every version kept, the misses too.
08Ana Etxarri · 8 versions over 400 daysChawanmushinew best“Held for the first time in eleven attempts”Eggs · dashi · light soy · mirin · prawns · ginkgo nuts
08Kenji Hara · 8 versions over 520 daysSourdough, 100% ryenew best“It repeats. That's the first time I can say that.”
08Ibu Sari · 8 versions over 610 daysBeef rendangnew best“A gram too far. 17 is the number.”Being worked on
v5Pierogi ruskiePlain flour · potatoes · twaróg · onions · butter +1Rolled thinner than felt safe“A few burst. Worth trying again.”
v3Chawanmushi, my grandmother'sEggs · dashi · light soy · mirin · prawns +2Steamed at 85 — between Ana's 82 and 88“Held. Ana's rest is the real trick.”
v3Rendang, the Lagos wayBeef shin · coconut milk · kerisik · shallots · galangal +4Reduced it drier — past where Ibu stops“Drier travels better. It keeps a week.”v1Your dish goes hereThe one you cook again and againEvery version kept, with what you changed and what it taught you.Cook it now — the market's turned
Made their own
v3Rendang, the Lagos way
Tastes hot and rich
↳ made their own from Ibu Sari's v6
v3 · Reduced it drier — past where Ibu stops
“Drier travels better. It keeps a week.”
v3Chawanmushi, my grandmother's
↳ made their own from Ana Etxarri's v6
v3 · Steamed at 85 — between Ana's 82 and 88
“Held. Ana's rest is the real trick.”
Waiting for a first cook
MinahasanCakalang fufuSkipjack tuna, split and clamped in bamboo frames, then smoked until firm and dark — eaten fried, shredded into sambal or cooked in rica.Tastes very hotBe its first cook →MinahasanIkan wokuFish cooked in a yellow paste of turmeric, chilli and candlenut with a great handful of fresh leaves — lemon basil, lemongrass, pandan, lime leaf.Tastes very hotBe its first cook →MinahasanDabu-dabuA fresh sambal of chopped tomato, shallot and chilli, sharpened with small citrus and poured over with hot oil.Tastes very hot, sharp and deeply savouryBe its first cook →MinahasanKlappertaartA soft baked custard of young coconut, milk and eggs, with raisins and cinnamon, often topped with almonds or meringue.Tastes sweet and very richBe its first cook →
Everything cooked here
v6Oak-smoked butter
Tastes mostly fat
v6 · Hand-salted after the churn
“Better. You can feel the crystals.”
Roast Beef Sammich
v1 · the first go
Comté French Toast Bites
Tastes deeply savoury and rich
v1 · the first go
v1Shio Koji–Mirin Halibut
Tastes sharp
v1 · Cooked as written
“I overcooked the halibut a bit, the broiler wasn't working so had to pan sear. I think a nice oil could do wonders here, and maybe some fresh? Need some crunch for the texture difference. Maybe roe?”
Cooks
That's everything for that word. The index stops when it runs out.