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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 →SundaneseLalapan and sambal terasiRaw leaves and vegetables — cucumber, cabbage, lemon basil, long beans, small aubergines — with a sambal of chilli, toasted shrimp paste and tomato.Tastes very hot and brightBe 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 →
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 →FilipinoKare-kareOxtail and tripe stewed in a thick peanut sauce, coloured with annatto, eaten with sharp shrimp paste.Be its first cook →FilipinoBicol expressPork simmered in coconut milk with shrimp paste and a great many chillies, until the sauce is thick and oily.Tastes mostly fat and hotBe 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 →FilipinoKare-kareOxtail and tripe stewed in a thick peanut sauce, coloured with annatto, eaten with sharp shrimp paste.Be its first cook →FilipinoBicol expressPork simmered in coconut milk with shrimp paste and a great many chillies, until the sauce is thick and oily.Tastes mostly fat and hotBe its first cook →That's everything for that word. The index stops when it runs out.