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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 →
MinangkabauSate PadangSkewers of boiled then grilled beef and offal, under a thick, spiced sauce thickened with rice flour.Be its first cook →MinangkabauSala lauakCrisp little balls of rice flour dough, yellow with turmeric and full of small salted fish and chilli, deep-fried.Tastes hot and saltyBe its first cook →VietnameseBánh xèoA thin, crisp pancake of rice flour, coconut milk and turmeric, folded round pork, prawns and bean sprouts, wrapped in leaves and herbs and dipped in nước chấm.Tastes rich and brightBe its first cook →MalaysianCendolGreen strands of pandan rice-flour jelly in coconut milk and gula melaka syrup, over shaved ice, often with red beans.Tastes very sweetBe its first cook →TeochewFried carrot cakeSteamed white radish and rice-flour cake, cut into cubes and fried with egg, garlic and preserved radish — 'white', or 'black' with sweet soy.Be its first cook →KoreanHotteokA yeasted pancake, pressed flat on a griddle around brown sugar, cinnamon and nuts that melt into a molten syrup.Tastes sweetBe its first cook →Sri LankanHoppersBowl-shaped pancakes of fermented rice flour and coconut milk, crisp and lacy at the edge and soft at the base, often with an egg cooked inside.Tastes richBe its first cook →Sri LankanString hoppersFine threads of rice-flour dough pressed into small nests and steamed, eaten with a thin coconut gravy and pol sambol.Be its first cook →That's everything for that word. The index stops when it runs out.