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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 →
MinahasanTinutuanA thick rice porridge full of pumpkin, sweet potato, cassava, corn and greens, with no meat, eaten with smoked fish and dabu-dabu.Be its first cook →FujianFuzhou fish ballsSmooth, springy balls of fish paste with a juicy pork filling, served in a light broth.Be its first cook →FujianOyster omeletteSmall oysters fried in a sweet potato starch batter with eggs — crisp in places, soft and gooey in others.Tastes richBe its first cook →
KoreanJapchaeGlass noodles of sweet potato starch, tossed with beef, mushrooms and vegetables — each cooked separately — in soy, sugar and sesame oil.Tastes savouryBe its first cook →KoreanDakgalbiChicken in a gochujang marinade, stir-fried at the table on a wide iron pan with cabbage, sweet potato, rice cakes and perilla — and rice fried in what's left.Tastes mildBe its first cook →GujaratiUndhiyuA winter medley of flat beans, purple yam, sweet potato, baby aubergine and plantain, slow-cooked with fenugreek dumplings and a green masala of coconut and coriander.Be its first cook →
PeruvianCevicheRaw white fish cut into chunks and cured briefly in lime juice with red onion, chilli and salt.Tastes very sharp and mildBe its first cook →PeruvianPan con chicharrónPork simmered then fried in its own fat, in a crusty roll with fried sweet potato and salsa criolla.Tastes mostly fatBe its first cook →PeruvianPicaronesRings of squash and sweet potato dough, fried and drenched in a spiced syrup of chancaca.Tastes very sweetBe its first cook →
KoreanJapchaeGlass noodles of sweet potato starch, tossed with beef, mushrooms and vegetables — each cooked separately — in soy, sugar and sesame oil.Tastes savouryBe its first cook →KoreanDakgalbiChicken in a gochujang marinade, stir-fried at the table on a wide iron pan with cabbage, sweet potato, rice cakes and perilla — and rice fried in what's left.Tastes mildBe its first cook →GujaratiUndhiyuA winter medley of flat beans, purple yam, sweet potato, baby aubergine and plantain, slow-cooked with fenugreek dumplings and a green masala of coconut and coriander.Be its first cook →PeruvianCevicheRaw white fish cut into chunks and cured briefly in lime juice with red onion, chilli and salt.Tastes very sharp and mildBe its first cook →PeruvianPan con chicharrónPork simmered then fried in its own fat, in a crusty roll with fried sweet potato and salsa criolla.Tastes mostly fatBe its first cook →PeruvianPicaronesRings of squash and sweet potato dough, fried and drenched in a spiced syrup of chancaca.Tastes very sweetBe its first cook →That's everything for that word. The index stops when it runs out.