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What cooks here have made, and the classics they come from.
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Classics on the shelf that no one here has made yet. See them on the map →
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 →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 →
VietnameseBánh mìA light, crackling-crusted baguette filled with pâté, cold cuts or grilled meat, pickled carrot and daikon, cucumber, coriander and chilli.Tastes hot, bright and richBe 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 →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 →MalaysianSataySkewers of turmeric-marinated meat grilled over charcoal, with a sweet, spicy peanut sauce, rice cakes, cucumber and onion.Tastes hot, rich and sweetishBe its first cook →ShandongScallion-braised sea cucumberSoaked dried sea cucumber braised in stock and soy with spring onions fried slowly to gold, until it's soft, glossy and full of scallion.Be its first cook →FujianBuddha jumps over the wallA banquet soup of abalone, sea cucumber, fish maw, scallops, meats and mushrooms, sealed in a jar with rice wine and simmered for hours.Be its first cook →AnhuiLi Hongzhang hotchpotchA banquet mix of sea cucumber, fish maw, squid, ham, chicken, tofu and mushroom, simmered together in a good stock.Be its first cook →BeijingPeking duckA whole duck, its skin dried and glazed, roasted until it shatters, then carved at the table and wrapped in thin pancakes with sweet bean sauce, spring onion and cucumber.Tastes very richBe its first cook →BeijingZhajiangmianThick wheat noodles under a spoonful of dark, salty sauce — bean paste fried slowly with diced pork — and a heap of raw, crunchy vegetables to mix through.Tastes very richBe its first cook →LevantineFattoushA salad of crisp leaves, tomato, cucumber, radish and herbs with shards of toasted or fried flatbread, in a sharp dressing of lemon and sumac.Tastes sharp and savouryBe its first cook →LevantineManakishFlatbread spread with za'atar and olive oil and baked hot and fast — breakfast in Lebanon, folded and eaten on the move.Tastes richBe its first cook →AndalusianGazpachoA cold soup of raw tomato, pepper, cucumber, garlic, bread, olive oil and vinegar, blended smooth and drunk in the heat.Tastes sharp and deeply savouryBe its first cook →GreekHoriatikiVillage salad: ripe tomato, cucumber, onion, green pepper and olives, with a slab of feta, oregano and plenty of olive oil — and no lettuce.Tastes bright, rich and savouryBe its first cook →GreekTzatzikiThick strained yoghurt with grated cucumber, garlic, olive oil and dill or mint — cold, sharp and made for grilled meat.Tastes sharp and richBe its first cook →
VietnameseBánh mìA light, crackling-crusted baguette filled with pâté, cold cuts or grilled meat, pickled carrot and daikon, cucumber, coriander and chilli.Tastes hot, bright and richBe 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 →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 →MalaysianSataySkewers of turmeric-marinated meat grilled over charcoal, with a sweet, spicy peanut sauce, rice cakes, cucumber and onion.Tastes hot, rich and sweetishBe its first cook →ShandongScallion-braised sea cucumberSoaked dried sea cucumber braised in stock and soy with spring onions fried slowly to gold, until it's soft, glossy and full of scallion.Be its first cook →FujianBuddha jumps over the wallA banquet soup of abalone, sea cucumber, fish maw, scallops, meats and mushrooms, sealed in a jar with rice wine and simmered for hours.Be its first cook →AnhuiLi Hongzhang hotchpotchA banquet mix of sea cucumber, fish maw, squid, ham, chicken, tofu and mushroom, simmered together in a good stock.Be its first cook →BeijingPeking duckA whole duck, its skin dried and glazed, roasted until it shatters, then carved at the table and wrapped in thin pancakes with sweet bean sauce, spring onion and cucumber.Tastes very richBe its first cook →BeijingZhajiangmianThick wheat noodles under a spoonful of dark, salty sauce — bean paste fried slowly with diced pork — and a heap of raw, crunchy vegetables to mix through.Tastes very richBe its first cook →LevantineFattoushA salad of crisp leaves, tomato, cucumber, radish and herbs with shards of toasted or fried flatbread, in a sharp dressing of lemon and sumac.Tastes sharp and savouryBe its first cook →LevantineManakishFlatbread spread with za'atar and olive oil and baked hot and fast — breakfast in Lebanon, folded and eaten on the move.Tastes richBe its first cook →AndalusianGazpachoA cold soup of raw tomato, pepper, cucumber, garlic, bread, olive oil and vinegar, blended smooth and drunk in the heat.Tastes sharp and deeply savouryBe its first cook →GreekHoriatikiVillage salad: ripe tomato, cucumber, onion, green pepper and olives, with a slab of feta, oregano and plenty of olive oil — and no lettuce.Tastes bright, rich and savouryBe its first cook →GreekTzatzikiThick strained yoghurt with grated cucumber, garlic, olive oil and dill or mint — cold, sharp and made for grilled meat.Tastes sharp and richBe its first cook →That's everything for that word. The index stops when it runs out.