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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 →
MinangkabauGulaiA turmeric-yellow coconut curry — fish, goat, jackfruit or offal — and the first stage on the road to rendang.Be its first cook →MinangkabauNasi kapauRice from the highland village of Kapau, with its own spread of gulai: tambunsu, stuffed intestine; long-cooked jackfruit, cabbage and bamboo shoot; and more.Be its first cook →JavaneseGudegYoung jackfruit simmered for hours in coconut milk and palm sugar until brown, sweet and tender, served with rice, chicken, egg and a hot stew of cow's skin.Tastes sweetish and richBe its first cook →FilipinoHalo-haloShaved ice and evaporated milk over layers of sweet beans, fruit and jellies, crowned with ube, leche flan and ice cream.Tastes sweetBe its first cook →That's everything for that word. The index stops when it runs out.