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SundaneseKaredokRaw vegetables — long beans, cucumber, sprouts, cabbage, small aubergines and lemon basil — in a peanut sauce sharp with kencur.Tastes hot and brightBe its first cook →SundanesePepes ikanFish rubbed with a yellow spice paste, wrapped in banana leaf with lemon basil, tomato and chilli, then steamed and grilled.Tastes very hotBe its first cook →SundaneseLalapan and sambal terasiRaw leaves and vegetables — cucumber, cabbage, lemon basil, long beans, small aubergines — with a sambal of chilli, toasted shrimp paste and tomato.Tastes very hot and brightBe its first cook →MinahasanTinutuanA thick rice porridge full of pumpkin, sweet potato, cassava, corn and greens, with no meat, eaten with smoked fish and dabu-dabu.Be its first cook →MinahasanAyam rica-ricaChicken cooked in a paste of fresh red and bird's eye chilli, shallot, garlic and ginger, finished with lemongrass, lime leaf and lemon basil.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 →MinahasanTinoransakPork packed into green bamboo with chilli, ginger, lemongrass and lemon basil, and cooked in the flames.Tastes very hot and richBe its first cook →
ThaiGreen curryA curry of fresh green chilli paste fried in coconut cream, with Thai aubergine, basil and chicken or fish balls.Be its first cook →
ThaiPad kaphraoMinced pork or chicken stir-fried hard with garlic, bird's eye chilli and holy basil, over rice with a crisp fried egg.Tastes very hot, very rich and savouryBe its first cook →
ProvençalSoupe au pistouA summer soup of beans, green beans, courgette and pasta, with basil, garlic and olive oil pounded and stirred in at the end.Be its first cook →ItalianPizza napoletanaA soft round of long-risen dough, topped simply — tomato, mozzarella, basil, oil — and baked for about a minute in a wood-fired oven until blistered at the rim.Be its first cook →ItalianPesto alla genoveseBasil pounded with garlic, pine nuts, salt, parmesan and pecorino, loosened with olive oil and tossed raw through trofie or trenette.Tastes very rich and deeply savouryBe its first cook →ItalianPasta alla NormaPasta in a sauce of tomato, garlic and basil with fried aubergine, under a snow of grated ricotta salata.Tastes savoury and brightBe its first cook →
ThaiGreen curryA curry of fresh green chilli paste fried in coconut cream, with Thai aubergine, basil and chicken or fish balls.Be its first cook →ThaiPad kaphraoMinced pork or chicken stir-fried hard with garlic, bird's eye chilli and holy basil, over rice with a crisp fried egg.Tastes very hot, very rich and savouryBe its first cook →ProvençalSoupe au pistouA summer soup of beans, green beans, courgette and pasta, with basil, garlic and olive oil pounded and stirred in at the end.Be its first cook →ItalianPizza napoletanaA soft round of long-risen dough, topped simply — tomato, mozzarella, basil, oil — and baked for about a minute in a wood-fired oven until blistered at the rim.Be its first cook →ItalianPesto alla genoveseBasil pounded with garlic, pine nuts, salt, parmesan and pecorino, loosened with olive oil and tossed raw through trofie or trenette.Tastes very rich and deeply savouryBe its first cook →ItalianPasta alla NormaPasta in a sauce of tomato, garlic and basil with fried aubergine, under a snow of grated ricotta salata.Tastes savoury and brightBe its first cook →That's everything for that word. The index stops when it runs out.