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What cooks here have made, and the classics they come from.
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ThaiPad thaiThin rice noodles stir-fried with tamarind, fish sauce and palm sugar, egg, tofu and prawns, with beansprouts, chives and crushed peanuts.Tastes very sharp and sweetishBe 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 →FujianBak changA pyramid of soy-darkened sticky rice wrapped in bamboo leaves round braised pork belly, mushroom, chestnut and salted egg yolk.Tastes very richBe its first cook →BrazilianAcarajéBlack-eyed pea fritters fried in dendê, split open and filled with vatapá, dried shrimp, salad and hot pepper sauce.Tastes hot, rich and saltyBe 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.