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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 →
MinangkabauGulaiA turmeric-yellow coconut curry — fish, goat, jackfruit or offal — and the first stage on the road to rendang.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 →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 →SundanesePepes ikanFish rubbed with a yellow spice paste, wrapped in banana leaf with lemon basil, tomato and chilli, then steamed and grilled.Tastes very hotBe its first cook →SundaneseEmpal gentongBeef and offal stewed in a spiced coconut broth in a clay pot over a wood fire, with rice or lontong and dried chilli to sprinkle.Be its first cook →BalineseBabi gulingA whole young pig stuffed with base genep and greens, rubbed with turmeric and spit-roasted over wood until the skin shatters.Tastes hot, very rich and saltyBe 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 →MinahasanIkan wokuFish cooked in a yellow paste of turmeric, chilli and candlenut with a great handful of fresh leaves — lemon basil, lemongrass, pandan, lime leaf.Tastes very hotBe 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 →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 →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 →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 →BengaliMacher jholFreshwater fish, fried in mustard oil, then simmered in a thin, gingery broth with potato and turmeric — Bengal's everyday fish curry, eaten over rice.Tastes mildBe its first cook →GujaratiDal dhokliPieces of spiced wholewheat dough simmered in a sweet-sour toor dal with peanuts, jaggery and lemon — a whole meal in one pot.Tastes mildBe its first cook →GoanGoan fish curryFish simmered in a coconut sauce ground with red chillies and coriander seed, soured with kokum or tamarind — eaten with red rice every day in Goa.Tastes hot and richBe its first cook →KashmiriKashmiri yakhniMutton simmered in a pale, gently sour gravy of yoghurt scented with fennel, dried ginger and cardamom — no chilli, no turmeric.Tastes very rich and sharpBe its first cook →RajasthaniGatte ki sabziDumplings of spiced gram flour, boiled and sliced, then simmered in a tangy yoghurt gravy.Tastes sharp, hot, rich and saltyBe its first cook →South IndianMasala dosaA thin, crisp pancake of fermented rice and lentil batter, folded around spiced potato and served with sambar and coconut chutney.Be its first cook →Sri LankanParippuRed lentils cooked soft in coconut milk with turmeric and green chilli, then tempered with onion, mustard seed, curry leaves and rampe.Tastes mild and richBe its first cook →PersianMirza ghasemiAubergines charred whole over a flame, mashed with garlic, tomato and egg — smoky, rich and eaten with bread.Be its first cook →PersianZereshk poloSaffron rice scattered with barberries fried in butter and a little sugar — jewel-red and sharp — usually served with chicken.Tastes bright and richBe its first cook →
MoroccanChicken with preserved lemon and olivesChicken braised with onion, ginger, saffron and turmeric until the sauce is thick, finished with preserved lemon and green olives.Tastes richBe its first cook →Cape MalayCape Malay pickled fishFried fish layered with onions cooked in curry-spiced vinegar, left for days to pickle, and eaten cold at Easter.Tastes very sharp and sweetishBe its first cook →JamaicanJamaican beef pattyA half-moon of flaky, turmeric-yellow pastry filled with spiced, peppery minced beef.Tastes hot and very richBe its first cook →PeruvianJuaneRice seasoned with turmeric and cumin, packed round chicken, egg and olive in bijao leaves, tied and boiled.Be its first cook →That's everything for that word. The index stops when it runs out.