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MinangkabauSate PadangSkewers of boiled then grilled beef and offal, under a thick, spiced sauce thickened with rice flour.Be its first cook →JavaneseSate MaduraSmall skewers of chicken, glazed in kecap manis and grilled over charcoal, under a peanut sauce with lontong and raw shallot.Tastes hot, rich and sweetishBe its first cook →JavaneseGado-gadoBlanched vegetables, potato, tofu, tempeh, egg and lontong under a thick peanut sauce, with prawn crackers on top.Tastes mildBe its first cook →JavanesePecelBlanched greens and sprouts under a hot peanut sauce scented with kencur and lime leaf, with rice and a crisp peanut cracker.Tastes very hot and sweetishBe its first cook →SundaneseKaredokRaw vegetables — long beans, cucumber, sprouts, cabbage, small aubergines and lemon basil — in a peanut sauce sharp with kencur.Tastes hot and brightBe its first cook →SundaneseBatagorFried fish dumplings and fish-stuffed tofu, cut up under a peanut sauce with kecap manis, chilli and lime.Tastes hot and richBe its first cook →SundaneseSiomay BandungSteamed fish dumplings with cabbage, potato, bitter gourd, tofu and egg, all steamed together and drowned in peanut sauce.Tastes mildBe its first cook →BalineseNasi campur BaliWhite rice with a little of many things: shredded spiced chicken, sate lilit, lawar, egg, peanuts, greens and sambal matah.Be its first cook →
ThaiSom tamShredded green papaya pounded with chilli, garlic, lime, fish sauce and palm sugar, with tomatoes, long beans and peanuts.Tastes very hot, sharp, sweetish and saltyBe its first cook →
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 →ThaiMassaman curryA rich, mild coconut curry fragrant with cardamom, cinnamon and clove, with beef or chicken, potatoes and peanuts, sweet and sour with palm sugar and tamarind.Tastes bright and richBe its first cook →
VietnameseGỏi cuốnRice paper wrapped round prawns, pork, rice noodles, lettuce and herbs, eaten fresh with a dipping sauce.Tastes very rich, bright and saltyBe 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 →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 →FilipinoKare-kareOxtail and tripe stewed in a thick peanut sauce, coloured with annatto, eaten with sharp shrimp paste.Be its first cook →FilipinoPancit cantonThick egg noodles stir-fried with pork, chicken, prawns and vegetables in soy and stock, with calamansi to squeeze over.Be its first cook →HuaiyangYangzhou fried riceDay-old rice fried with egg, prawns, ham, peas and spring onion — each grain separate and coated.Be its first cook →ZhejiangHoney-glazed Jinhua hamA square of Jinhua ham, steamed several times with rock sugar and wine until tender and sweet, then glazed with honey and served with lotus seeds.Tastes very sweet and saltyBe its first cook →FujianPopiahA soft, paper-thin wheat crêpe rolled round a filling of braised vegetables, egg, prawn and crushed peanuts.Be its first cook →FujianSweet peanut soupPeeled peanuts simmered until they're soft enough to melt, in a light, sweet, milky-looking broth.Tastes sweetishBe its first cook →FujianShacha noodlesYellow noodles in a rich, orange, peanutty broth of shacha sauce, topped with your choice of seafood, offal and tofu.Be its first cook →
SichuanKung pao chickenDiced chicken stir-fried with dried chillies, Sichuan pepper and peanuts in a glossy sweet-sour sauce.Tastes very hot and very richBe its first cook →
KoreanBulgogiThin slices of beef marinated in soy, sugar, pear, garlic and sesame, then grilled or seared fast.Tastes savoury and richBe its first cook →
PunjabiChole bhatureChickpeas cooked dark, sharp and spicy, with bhature — big, puffed breads of soured dough, deep-fried.Tastes mild and brightBe its first cook →GujaratiDal dhokliPieces of spiced wholewheat dough simmered in a sweet-sour toor dal with peanuts, jaggery and lemon — a whole meal in one pot.Tastes mildBe its first cook →GujaratiDabeliA soft bread roll split and stuffed with a sweet, hot potato filling, tamarind-date chutney, masala peanuts, pomegranate and sev, then toasted in butter.Tastes sharp, sweetish and richBe its first cook →South IndianSambarPigeon-pea lentils cooked with tamarind, vegetables and a roasted spice powder, then tempered — poured over rice, or with idli and dosa.Tastes bright and mildBe its first cook →
LevantineHummusChickpeas cooked very soft and blended with tahini, lemon, garlic and salt until silky.Tastes sharp, very rich and bitterBe its first cook →
LevantineFalafelBalls of soaked, raw chickpeas ground with herbs, onion and spice and deep-fried — crisp outside, green and soft within.Tastes bright and richBe its first cook →LevantineFattehLayers of toasted flatbread, warm chickpeas and garlicky yoghurt with tahini, finished with pine nuts sizzled in butter or ghee.Tastes sharpBe its first cook →PersianAsh reshtehA thick soup of beans, chickpeas, lentils, herbs and flat noodles, topped with kashk, fried onions and dried mint.Be its first cook →MoroccanCouscous with seven vegetablesSteamed couscous heaped round meat and a broth of seven vegetables — carrot, turnip, squash, courgette, cabbage, tomato, chickpeas — with broth to pour over.Be its first cook →
MoroccanHariraA soup of tomato, lentils, chickpeas and a little lamb, thick with herbs and thickened at the end with flour, served with lemon and dates.Be its first cook →MoroccanBissaraDried broad beans cooked with garlic and puréed to a thick soup, finished with olive oil, cumin and paprika.Be its first cook →MoroccanKalinteA baked custard of chickpea flour, water, oil and egg, cut in squares from the tray and eaten hot with cumin and salt.Be its first cook →EthiopianShiroA smooth, thick stew of spiced chickpea or broad-bean flour, simmered with onion, garlic and berbere.Be its first cook →ValencianArròs al fornRice baked in a wide earthenware dish with chickpeas, pork, blood sausage, potato and tomato, with a whole head of garlic in the middle.Be its first cook →AndalusianEspinacas con garbanzosSpinach and chickpeas cooked with a pounded paste of fried bread, garlic, cumin and pimentón, sharpened with a splash of vinegar.Be its first cook →Castilian and MadridCocido madrileñoChickpeas, meats, sausages and vegetables simmered for hours in one pot, then served in turns: the broth with noodles, then everything else.Be its first cook →ProvençalSoccaA thin chickpea-flour pancake baked in a very hot oven in a wide copper pan, eaten hot with black pepper.Be its first cook →
ItalianAranciniBalls or cones of cooked rice around a filling of ragù or ham and cheese, breadcrumbed and fried until crisp.Tastes savouryBe its first cook →
Nordic and Baltic ryeKanelbullarSoft, cardamom-scented yeasted buns rolled around butter, sugar and cinnamon, and topped with pearl sugar.Tastes sweet and very richBe its first cook →MexicanChiles en nogadaRoasted poblano chillies stuffed with a picadillo of meat and fruit, under a cold walnut cream and scattered with pomegranate and parsley.Tastes sweetish and mildBe its first cook →JamaicanRice and peasRice cooked with kidney beans in coconut milk, with thyme, spring onion, allspice and a whole scotch bonnet.Be its first cook →PeruvianRocoto rellenoRocoto chillies, blanched to tame them, stuffed with spiced beef, peanuts and raisins, topped with cheese and baked.Tastes very hotBe 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.