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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 →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 →MinahasanAyam rica-ricaChicken cooked in a paste of fresh red and bird's eye chilli, shallot, garlic and ginger, finished with lemongrass, lime leaf and lemon basil.Tastes very hotBe 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 →
ThaiKhao man gaiPoached chicken on rice cooked in the chicken's fat and stock, with a sharp sauce of fermented soybean, ginger, garlic and chilli.Tastes hotBe its first cook →
VietnamesePhởFlat rice noodles in a clear, spiced beef broth, with thin slices of beef and a handful of herbs.Be 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 →MalaysianNasi kerabuRice dyed blue with butterfly pea flowers, eaten with finely shredded herbs, kerisik, fish or chicken, budu and sambal.Be its first cook →FilipinoChicken inasalChicken marinated in vinegar, calamansi, lemongrass and ginger, grilled over charcoal and basted with annatto oil.Tastes sharp and richBe its first cook →
CantoneseCongeeRice simmered in plenty of water until the grains break down into a smooth, silky porridge, with something savoury stirred in.Be its first cook →
CantoneseSteamed fish with ginger and spring onionA whole very fresh fish, steamed just to the bone, then dressed with seasoned soy and ginger and spring onion scalded with smoking oil.Be its first cook →CantoneseGinger and spring onion oilFinely chopped ginger and spring onion with salt, scalded with smoking oil — the sauce for white-cut chicken.Be its first cook →TeochewTeochew cold crabA whole crab steamed, then left to go cold, and eaten plain with a dip of ginger in rice vinegar.Tastes bright and saltyBe its first cook →HunanHunan stir-fried beefThin slices of beef stir-fried in moments with a heap of fresh chillies, garlic, ginger and coriander stems — tender, fragrant and very hot.Tastes very hot and very richBe its first cook →HunanChangsha spicy crayfishWhole crayfish stir-fried and braised in a red, oily sauce of chilli, garlic, beer and spices, eaten with the fingers at night-market tables in summer.Tastes very hot and bitterBe 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 →HuaiyangCrystal pork terrineSalted pork hock, simmered, pressed and set in its own clear jelly, then sliced cold and eaten with shredded ginger and Zhenjiang black vinegar.Tastes saltyBe its first cook →ShanghaineseXiaolongbaoSmall, thin-skinned steamed buns of minced pork, pleated at the top and full of hot soup, served in the bamboo basket they cooked in.Tastes bright and richBe its first cook →ShanghaineseHairy crabFreshwater mitten crabs, steamed whole in autumn and picked apart at the table for their sweet meat and rich golden roe, with ginger and black vinegar.Tastes brightBe its first cook →ZhejiangWest Lake fish in vinegar sauceA whole grass carp, poached briefly and then bathed in a glossy, sweet-sour sauce of black vinegar, sugar and ginger.Tastes brightBe its first cook →FujianRed wine lees chickenChicken braised with red wine lees, ginger and rice wine until it turns a deep rosy red — sweet, winey and warming.Be its first cook →AnhuiHuangshan braised pigeonPigeon stewed slowly in a clay pot with Chinese yam, ham and ginger until the meat is soft and the broth clear and rich.Be its first cook →YunnanSteam-pot chickenChicken cooked in a clay pot with a chimney at its centre, set over boiling water, so the steam gathers into a pure, clear broth.Be its first cook →SichuanFish-fragrant aubergineAubergine fried soft, then braised in a sweet, sour, hot sauce of pickled chilli, garlic, ginger and spring onion — with no fish at all.Tastes hotBe 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 →JapaneseTonkotsu ramenThin, straight noodles in a cloudy, creamy pork-bone broth, with slices of chāshū, red pickled ginger and spring onion.Be its first cook →
KoreanKimchiNapa cabbage salted, then rubbed with a paste of chilli flakes, garlic, ginger and salted seafood, and left to ferment.Be its first cook →PunjabiAmritsari fishWhite fish in a gram-flour batter sharp with ajwain, chilli and lemon, deep-fried crisp and eaten hot with chaat masala and chutney.Tastes mild and brightBe its first cook →BengaliMacher jholFreshwater fish, fried in mustard oil, then simmered in a thin, gingery broth with potato and turmeric — Bengal's everyday fish curry, eaten over rice.Tastes mildBe its first cook →BengaliKosha mangshoGoat meat fried slowly with onion, ginger, garlic and yoghurt until the masala turns dark and clings — Bengal's Sunday mutton, eaten with luchi or rice.Be 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 →GujaratiUndhiyuA winter medley of flat beans, purple yam, sweet potato, baby aubergine and plantain, slow-cooked with fenugreek dumplings and a green masala of coconut and coriander.Be its first cook →GujaratiGujarati kadhiYoghurt thickened with a little gram flour, simmered thin with ginger and chilli, sweetened slightly and tempered with ghee, cumin, clove and curry leaves.Tastes sharpBe 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 →GoanCafrealChicken marinated in a bright green paste of coriander, green chilli, garlic, ginger, spice and lime or vinegar, then pan-fried until charred at the edges.Tastes sharp, hot and richBe 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 →KashmiriRogan joshMutton on the bone, browned in hot fat and simmered with yoghurt, fennel, dried ginger and Kashmiri chilli into a deep red gravy that's fragrant more than fiery.Tastes very rich, mild and brightBe its first cook →KashmiriKashmiri yakhniMutton simmered in a pale, gently sour gravy of yoghurt scented with fennel, dried ginger and cardamom — no chilli, no turmeric.Tastes very rich and sharpBe its first cook →KashmiriKashmiri dum alooSmall whole potatoes, pricked and fried golden, then simmered slowly in yoghurt with Kashmiri chilli, fennel and dried ginger.Tastes bright and mildBe its first cook →South IndianMeen curryFish cooked in a clay pot in a fiery red sauce soured with kudampuli, finished with coconut oil and curry leaves.Tastes mild and 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 →
MoroccanChicken with preserved lemon and olivesChicken braised with onion, ginger, saffron and turmeric until the sauce is thick, finished with preserved lemon and green olives.Tastes richBe its first cook →MoroccanPastillaA round pie of paper-thin warqa pastry filled with spiced pigeon or chicken, eggs and sugared almonds, dusted with icing sugar and cinnamon.Tastes very rich and sweetishBe its first cook →BurgundianPain d'épices de DijonA dense, spiced honey loaf that keeps for weeks, sliced thin and eaten with butter or with foie gras.Tastes very sweet and brightBe 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.