Explore
What cooks here have made, and the classics they come from.
Cooked here
Waiting for a first cook
Classics on the shelf that no one here has made yet. See them on the map →
MinangkabauSoto PadangA clear, spiced beef broth poured over crisp-fried beef, rice vermicelli and potato fritters, with crackers and rice alongside.Be its first cook →JavaneseSoto ayamA clear chicken broth, yellow with turmeric, poured over shredded chicken, glass noodles, bean sprouts and egg, with lime, sambal and fried shallots.Be its first cook →JavaneseTempeh bacemTempeh (and often tofu) simmered in coconut water, palm sugar and spice until the liquid is gone, then fried until dark and sticky.Tastes sweet and richBe its first cook →BalineseBase genepThe complete Balinese spice paste: shallot, garlic, four rhizomes, chilli, candlenut, shrimp paste and warm spices, ground together.Tastes very hot, rich and saltyBe its first cook →
ThaiTom yumA hot and sour broth scented with lemongrass, galangal and lime leaf, sharpened with lime and fish sauce — usually with prawns.Tastes hot, bright, savoury and saltyBe 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 →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 →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 →TeochewTeochew braised gooseA whole goose simmered in a dark, spiced master stock of soy, galangal and rock sugar, sliced thin and served with garlic vinegar.Tastes very richBe its first cook →That's everything for that word. The index stops when it runs out.