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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 →
MinangkabauNasi kapauRice from the highland village of Kapau, with its own spread of gulai: tambunsu, stuffed intestine; long-cooked jackfruit, cabbage and bamboo shoot; and more.Be 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 →JavaneseTempeh bacemTempeh (and often tofu) simmered in coconut water, palm sugar and spice until the liquid is gone, then fried until dark and sticky.Tastes sweet and richBe its first cook →SundaneseNasi timbelRice rolled hot in banana leaf, served with fried chicken, tofu, tempeh, salted fish, raw vegetables and sambal.Tastes very hot and richBe 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 →
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 →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 →TeochewKway chapWide, flat rice sheets in a dark soy broth, with a plate of braised pork, offal, tofu and eggs from the lou pot.Tastes richBe its first cook →HunanChangsha stinky tofuBlack squares of fermented tofu, deep-fried until puffed and crisp, then pierced and filled with a sauce of chilli, garlic, soy and sesame oil.Tastes mostly fat and hotBe its first cook →HuaiyangDazhu gansiPressed tofu shaved into hair-fine threads, simmered in a rich chicken stock with shreds of ham, chicken, bamboo shoot and prawns.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 →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 →AnhuiHairy tofuBlocks of tofu left to grow a coat of fine white mould, then pan-fried golden and eaten with chilli sauce or braised in soy.Tastes hot and richBe its first cook →AnhuiHuizhou one-potA deep iron pot layered with bamboo shoots, pork, fried tofu, egg dumplings and greens, simmered slowly and brought to the table whole.Tastes richBe its first cook →AnhuiLi Hongzhang hotchpotchA banquet mix of sea cucumber, fish maw, squid, ham, chicken, tofu and mushroom, simmered together in a good stock.Be its first cook →BeijingInstant-boiled muttonPaper-thin slices of raw mutton swished for a moment in plain boiling water, in a chimneyed copper pot over charcoal, then dipped in a rich sesame sauce.Tastes richBe its first cook →BeijingBaoduBeef or lamb tripe cut into strips, dipped in boiling water for a few seconds until just crisp, and eaten with a sesame-paste sauce.Tastes hotBe its first cook →SichuanMapo tofuSoft tofu in a fiery, glossy sauce of doubanjiang, fermented black beans, minced beef and ground Sichuan pepper.Tastes hot and richBe its first cook →SichuanChongqing hotpotA pot of beef-tallow broth thick with chilli, Sichuan pepper and chilli bean paste, kept boiling at the table for cooking raw meats, offal and vegetables.Tastes hot and richBe its first cook →JapaneseGōyā chanpurūBitter melon stir-fried with firm tofu, pork and egg — Okinawa's everyday dish, bitter, savoury and soft at once.Tastes very bitter and richBe its first cook →
KoreanKimchi jjigaeA stew of old, sour kimchi simmered with pork belly and tofu until the broth turns deep red and savoury.Tastes very hot and brightBe 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 →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 →TeochewKway chapWide, flat rice sheets in a dark soy broth, with a plate of braised pork, offal, tofu and eggs from the lou pot.Tastes richBe its first cook →HunanChangsha stinky tofuBlack squares of fermented tofu, deep-fried until puffed and crisp, then pierced and filled with a sauce of chilli, garlic, soy and sesame oil.Tastes mostly fat and hotBe its first cook →HuaiyangDazhu gansiPressed tofu shaved into hair-fine threads, simmered in a rich chicken stock with shreds of ham, chicken, bamboo shoot and prawns.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 →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 →AnhuiHairy tofuBlocks of tofu left to grow a coat of fine white mould, then pan-fried golden and eaten with chilli sauce or braised in soy.Tastes hot and richBe its first cook →AnhuiHuizhou one-potA deep iron pot layered with bamboo shoots, pork, fried tofu, egg dumplings and greens, simmered slowly and brought to the table whole.Tastes richBe its first cook →AnhuiLi Hongzhang hotchpotchA banquet mix of sea cucumber, fish maw, squid, ham, chicken, tofu and mushroom, simmered together in a good stock.Be its first cook →BeijingInstant-boiled muttonPaper-thin slices of raw mutton swished for a moment in plain boiling water, in a chimneyed copper pot over charcoal, then dipped in a rich sesame sauce.Tastes richBe its first cook →BeijingBaoduBeef or lamb tripe cut into strips, dipped in boiling water for a few seconds until just crisp, and eaten with a sesame-paste sauce.Tastes hotBe its first cook →SichuanMapo tofuSoft tofu in a fiery, glossy sauce of doubanjiang, fermented black beans, minced beef and ground Sichuan pepper.Tastes hot and richBe its first cook →SichuanChongqing hotpotA pot of beef-tallow broth thick with chilli, Sichuan pepper and chilli bean paste, kept boiling at the table for cooking raw meats, offal and vegetables.Tastes hot and richBe its first cook →JapaneseGōyā chanpurūBitter melon stir-fried with firm tofu, pork and egg — Okinawa's everyday dish, bitter, savoury and soft at once.Tastes very bitter and richBe its first cook →KoreanKimchi jjigaeA stew of old, sour kimchi simmered with pork belly and tofu until the broth turns deep red and savoury.Tastes very hot and brightBe its first cook →That's everything for that word. The index stops when it runs out.