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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 →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 →SundanesePepes ikanFish rubbed with a yellow spice paste, wrapped in banana leaf with lemon basil, tomato and chilli, then steamed and grilled.Tastes very hotBe its first cook →BalineseSate lilitMinced fish or pork mixed with grated coconut, base genep and lime leaf, pressed around lemongrass or flat bamboo and grilled.Tastes hot and richBe its first cook →BalineseSambal matahA raw sambal of sliced shallot, lemongrass, chilli and lime leaf, with toasted shrimp paste and lime, dressed in hot coconut oil.Tastes very hot, sharp and richBe 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 →MinahasanIkan wokuFish cooked in a yellow paste of turmeric, chilli and candlenut with a great handful of fresh leaves — lemon basil, lemongrass, pandan, lime leaf.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 →
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 →VietnameseBún bò HuếThick, round rice noodles in a beef and pork broth sharp with lemongrass, deepened with fermented shrimp paste and reddened with chilli oil.Be its first cook →VietnameseCơm tấmBroken rice with a grilled lemongrass pork chop, shredded pork skin, a slice of steamed egg and pork loaf, pickles and nước chấm.Tastes 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 →MalaysianSataySkewers of turmeric-marinated meat grilled over charcoal, with a sweet, spicy peanut sauce, rice cakes, cucumber and onion.Tastes hot, rich and sweetishBe 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 →YunnanDai lemongrass grilled fishA river fish split open, stuffed with chopped herbs, garlic and chilli, bound up with lemongrass stalks and grilled over charcoal.Tastes hotBe its first cook →That's everything for that word. The index stops when it runs out.