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SundaneseEmpal gentongBeef and offal stewed in a spiced coconut broth in a clay pot over a wood fire, with rice or lontong and dried chilli to sprinkle.Be its first cook →ThaiLarbMinced meat cooked briefly and dressed warm with lime, fish sauce, chilli and toasted ground rice, with shallot, mint and coriander.Tastes sharp, mild, rich and saltyBe its first cook →ThaiKhua klingMinced meat dry-fried in a fierce southern curry paste until every crumb is coated, with shredded lime leaf — no coconut and no sauce.Tastes very hot, very rich and saltyBe 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 →HunanChairman Mao's red-braised porkCubes of pork belly braised slowly with caramelised sugar, Shaoxing wine, chilli and spices until glossy, deep red and meltingly soft.Tastes mostly fat and mildBe its first cook →HunanSteamed trio of cured meatsSlices of smoked pork, cured chicken and cured fish packed together in a bowl with fermented black beans and chilli, and steamed until their fats and flavours mingle.Tastes very rich and hotBe its first cook →ShandongQingdao spicy stir-fried clamsSmall clams thrown into a hot wok with dried chillies, garlic and ginger, splashed with soy and wine, and eaten the moment they open — with a glass of beer.Tastes hot and deeply savouryBe its first cook →Uyghur and XinjiangBig-plate chickenChicken and potatoes braised with chilli, Sichuan pepper and green peppers, served on one huge platter, with wide flat noodles tossed through the sauce at the end.Tastes hotBe its first cook →
SichuanKung pao chickenDiced chicken stir-fried with dried chillies, Sichuan pepper and peanuts in a glossy sweet-sour sauce.Tastes very hot and very richBe its first cook →SichuanChongqing hotpotA pot of beef-tallow broth thick with chilli, Sichuan pepper and chilli bean paste, kept boiling at the table for cooking raw meats, offal and vegetables.Tastes hot and richBe its first cook →SichuanChongqing chicken with chilliesSmall pieces of chicken fried crisp, then tossed in the wok with a heap of dried chillies and Sichuan pepper — you hunt for the chicken.Tastes very hot and very richBe its first cook →SichuanWater-boiled beefTender slices of beef poached in a chilli-bean broth over a bed of greens, then heaped with dried chilli and Sichuan pepper and doused in smoking oil.Tastes hotBe its first cook →GoanVindalooPork marinated in a paste of dried red chillies, garlic and spice ground in vinegar, then cooked slowly until sharp, rich and deep red.Tastes hot, very rich and sharpBe its first cook →GoanPrawn balchãoPrawns cooked in a fiery, sweet-sour red paste of chilli, garlic and vinegar until thick — half curry, half pickle, and keeps for weeks.Tastes hot and sharpBe its first cook →GoanGoan sausageCubes of fatty pork cured with chilli, garlic, spice and vinegar, stuffed into casings, dried in the sun and smoked — then fried with onion and eaten in bread.Tastes hot, very rich, sharp and saltyBe its first cook →KashmiriHaakKashmiri collard greens, left in large pieces and simmered plainly with mustard oil, water, dried chilli and asafoetida or garlic.Tastes very bitter and hotBe its first cook →South IndianChettinad chickenChicken in a dark, fiery masala of freshly roasted spices — pepper, dried chilli, fennel, star anise — with coconut and curry leaves.Tastes hotBe its first cook →
MexicanMole poblanoA dark, complex sauce of several dried chillies, nuts, seeds, spices and a little chocolate, served over turkey or chicken.Be its first cook →MexicanMole negroOaxaca's black mole: chilhuacle and other dried chillies toasted almost to char, ground with nuts, seeds, fruit, spice and chocolate into a near-black sauce.Tastes mildBe its first cook →MexicanBirriaGoat or beef marinated in a paste of dried chillies, vinegar and spice, cooked slowly until it falls apart, and served in its own rich broth.Tastes mild and brightBe its first cook →
SichuanKung pao chickenDiced chicken stir-fried with dried chillies, Sichuan pepper and peanuts in a glossy sweet-sour sauce.Tastes very hot and very richBe its first cook →SichuanChongqing hotpotA pot of beef-tallow broth thick with chilli, Sichuan pepper and chilli bean paste, kept boiling at the table for cooking raw meats, offal and vegetables.Tastes hot and richBe its first cook →SichuanChongqing chicken with chilliesSmall pieces of chicken fried crisp, then tossed in the wok with a heap of dried chillies and Sichuan pepper — you hunt for the chicken.Tastes very hot and very richBe its first cook →SichuanWater-boiled beefTender slices of beef poached in a chilli-bean broth over a bed of greens, then heaped with dried chilli and Sichuan pepper and doused in smoking oil.Tastes hotBe its first cook →GoanVindalooPork marinated in a paste of dried red chillies, garlic and spice ground in vinegar, then cooked slowly until sharp, rich and deep red.Tastes hot, very rich and sharpBe its first cook →GoanPrawn balchãoPrawns cooked in a fiery, sweet-sour red paste of chilli, garlic and vinegar until thick — half curry, half pickle, and keeps for weeks.Tastes hot and sharpBe its first cook →GoanGoan sausageCubes of fatty pork cured with chilli, garlic, spice and vinegar, stuffed into casings, dried in the sun and smoked — then fried with onion and eaten in bread.Tastes hot, very rich, sharp and saltyBe its first cook →KashmiriHaakKashmiri collard greens, left in large pieces and simmered plainly with mustard oil, water, dried chilli and asafoetida or garlic.Tastes very bitter and hotBe its first cook →South IndianChettinad chickenChicken in a dark, fiery masala of freshly roasted spices — pepper, dried chilli, fennel, star anise — with coconut and curry leaves.Tastes hotBe its first cook →MexicanMole poblanoA dark, complex sauce of several dried chillies, nuts, seeds, spices and a little chocolate, served over turkey or chicken.Be its first cook →MexicanMole negroOaxaca's black mole: chilhuacle and other dried chillies toasted almost to char, ground with nuts, seeds, fruit, spice and chocolate into a near-black sauce.Tastes mildBe its first cook →MexicanBirriaGoat or beef marinated in a paste of dried chillies, vinegar and spice, cooked slowly until it falls apart, and served in its own rich broth.Tastes mild and brightBe its first cook →That's everything for that word. The index stops when it runs out.