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MinangkabauDendeng baladoBeef sliced thin, dried or boiled, fried until crisp, then tossed through a coarse, oily sambal of red chilli and shallot.Tastes very hot, very rich and brightBe its first cook →MinangkabauItiak lado mudoDuck simmered with spice until tender, then cooked down in a great heap of pounded green chilli and shallot until coated and oily.Tastes very rich and hotBe its first cook →JavaneseNasi gorengYesterday's rice fried with shallot, garlic, chilli and shrimp paste, darkened with kecap manis and topped with a fried egg.Tastes hotBe 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 →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 →BalineseBase genepThe complete Balinese spice paste: shallot, garlic, four rhizomes, chilli, candlenut, shrimp paste and warm spices, ground together.Tastes very hot, rich and saltyBe 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 →MinahasanDabu-dabuA fresh sambal of chopped tomato, shallot and chilli, sharpened with small citrus and poured over with hot oil.Tastes very hot, sharp and deeply savouryBe its first cook →ThaiKhao soiEgg noodles in a coconut curry broth with chicken or beef, under a tangle of crisp fried noodles, with pickled mustard greens, shallot and lime on the side.Tastes mildBe its first cook →ThaiLarbMinced meat cooked briefly and dressed warm with lime, fish sauce, chilli and toasted ground rice, with shallot, mint and coriander.Tastes sharp, mild, rich 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 →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 →MalaysianAyam pongtehA Nyonya braise of chicken and potato with fermented soybean paste, shallots, garlic and gula melaka — salty, sweet and dark.Be its first cook →FujianBak changA pyramid of soy-darkened sticky rice wrapped in bamboo leaves round braised pork belly, mushroom, chestnut and salted egg yolk.Tastes very 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 →South IndianMeen curryFish cooked in a clay pot in a fiery red sauce soured with kudampuli, finished with coconut oil and curry leaves.Tastes mild and richBe its first cook →LyonnaisCervelle de canutFresh white cheese beaten with shallots, garlic, chives and parsley, a little oil and vinegar, eaten on bread.Tastes sharp and richBe its first cook →NormanMoules à la normandeMussels steamed open in cider with shallots and butter, the juices finished with crème fraîche.Be its first cook →BurgundianŒufs en meuretteEggs poached in red wine and served in its sauce, reduced with shallots and bacon, on fried bread.Tastes bitter and brightBe its first cook →BurgundianEscargots de BourgogneSnails cooked, put back in their shells and stuffed with garlic and parsley butter, then baked until it sizzles.Tastes very richBe its first cook →BurgundianJambon persilléChunks of ham set in a white wine jelly thick with parsley, sliced cold into a green and pink mosaic.Tastes bright and saltyBe its first cook →BretonHomard à l'armoricaineLobster cut up live, seared in its shell, flamed with cognac and simmered in white wine, tomato and shallots with a touch of cayenne.Be its first cook →That's everything for that word. The index stops when it runs out.