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MinangkabauGulaiA turmeric-yellow coconut curry — fish, goat, jackfruit or offal — and the first stage on the road to rendang.Be its first cook →MinangkabauLamangGlutinous rice and coconut milk, packed into bamboo lined with banana leaf and cooked for hours at the edge of a fire.Tastes richBe its first cook →JavaneseGudegYoung jackfruit simmered for hours in coconut milk and palm sugar until brown, sweet and tender, served with rice, chicken, egg and a hot stew of cow's skin.Tastes sweetish and richBe 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 →
ThaiMango sticky riceSticky rice soaked in sweet, salted coconut milk, served warm with ripe mango and a spoonful of coconut cream.Tastes sweetBe its first cook →ThaiMassaman curryA rich, mild coconut curry fragrant with cardamom, cinnamon and clove, with beef or chicken, potatoes and peanuts, sweet and sour with palm sugar and tamarind.Tastes bright and richBe its first cook →
VietnameseChèA family of sweet soups and puddings — beans, jellies, fruit or tapioca in syrup or coconut milk, hot or over ice.Tastes sweetBe its first cook →VietnameseBánh xèoA thin, crisp pancake of rice flour, coconut milk and turmeric, folded round pork, prawns and bean sprouts, wrapped in leaves and herbs and dipped in nước chấm.Tastes rich and brightBe its first cook →MalaysianNasi lemakRice cooked in coconut milk and pandan, with sambal, crisp anchovies, peanuts, cucumber and egg.Tastes hot and very richBe its first cook →MalaysianCurry laksaNoodles in a rich, spiced coconut curry broth, with tofu puffs, prawns, chicken, bean sprouts and a spoonful of sambal.Tastes mildBe its first cook →MalaysianAssam laksaThick rice noodles in a sour, spicy broth of flaked mackerel and tamarind, heaped with pineapple, cucumber, onion, mint and torch ginger flower, with sweet prawn paste on top.Tastes mild and brightBe its first cook →MalaysianKaya toastToast spread with kaya — a jam of coconut milk, eggs, sugar and pandan — and slabs of cold butter, with soft-boiled eggs and coffee.Tastes sweet and very richBe its first cook →MalaysianCendolGreen strands of pandan rice-flour jelly in coconut milk and gula melaka syrup, over shaved ice, often with red beans.Tastes very sweetBe its first cook →FilipinoBicol expressPork simmered in coconut milk with shrimp paste and a great many chillies, until the sauce is thick and oily.Tastes mostly fat and hotBe its first cook →BengaliChingri malai curryLarge river prawns simmered in coconut milk with ginger, a little ghee and warm whole spices — mild, sweet and rich, and a dish for guests and weddings.Tastes rich and mildBe its first cook →GoanBebincaA tall cake of many thin layers — coconut milk, egg yolks, sugar and flour, with ghee between them — each baked under a grill before the next is poured.Tastes very sweet and very richBe its first cook →South IndianAppam and stewBowl-shaped rice pancakes, lacy at the edge and soft in the middle, with a mild stew of coconut milk, whole spices and potato.Tastes richBe its first cook →South IndianKori rottiA chicken curry of coconut milk and roasted red chilli, poured over crisp, paper-thin wafers of dried rice that soften as you eat.Tastes hot and richBe its first cook →South IndianPayasamRice, lentils or vermicelli cooked slowly in milk or coconut milk with sugar or jaggery, scented with cardamom and scattered with cashews fried in ghee.Tastes sweetBe its first cook →Sri LankanHoppersBowl-shaped pancakes of fermented rice flour and coconut milk, crisp and lacy at the edge and soft at the base, often with an egg cooked inside.Tastes richBe its first cook →Sri LankanParippuRed lentils cooked soft in coconut milk with turmeric and green chilli, then tempered with onion, mustard seed, curry leaves and rampe.Tastes mild and richBe its first cook →Sri LankanKiribathRice cooked in thick coconut milk until it sets, pressed flat and cut into diamonds, eaten with lunu miris.Be its first cook →Sri LankanJaffna crab curryLagoon crabs cooked in the shell in a fiery sauce of roasted Jaffna curry powder, tamarind and coconut milk, with moringa leaves.Be its first cook →Sri LankanWatalappanA steamed custard of kithul jaggery, coconut milk and eggs, spiced with cardamom and nutmeg and topped with cashews.Tastes very sweet and richBe its first cook →JamaicanRice and peasRice cooked with kidney beans in coconut milk, with thyme, spring onion, allspice and a whole scotch bonnet.Be its first cook →JamaicanBammyA thick round flatbread of grated cassava, soaked in coconut milk and fried or steamed — Jamaica's oldest bread.Be its first cook →JamaicanRundownSalted or fresh mackerel simmered in coconut milk cooked down until it thickens, with tomato, onion, thyme and scotch bonnet.Tastes hot and richBe its first cook →BrazilianMoqueca baianaFish, or prawns, stewed in coconut milk and dendê palm oil with tomato, peppers, onion, lime and coriander.Be its first cook →BrazilianVatapáA thick, creamy paste of bread, dried shrimp, peanuts and cashews cooked with coconut milk, dendê and ginger.Tastes very richBe its first cook →That's everything for that word. The index stops when it runs out.