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What cooks here have made, and the classics they come from.
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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 →FilipinoKare-kareOxtail and tripe stewed in a thick peanut sauce, coloured with annatto, eaten with sharp shrimp paste.Be 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 →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 →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 →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.