
Indonesian Chicken Noodle Soup (Soto Ayam)
Soto ayam is the Indonesian chicken soup, a clear golden broth perfumed with turmeric, lemongrass and shallot paste…
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Soto ayam is the Indonesian chicken soup, a clear golden broth perfumed with turmeric, lemongrass and shallot paste…

A deep, brick-yellow gravy stained with turmeric and allspice (called pimento in Jamaica, confusingly, nothing to do…

The Bhutanese weeknight chicken stew, the dish a Thimphu cook turns to after a long day

A wet jerk paste: scotch bonnet chillies, garlic, ginger, spring onions, thyme, allspice (whole or ground), brown sugar…

Two strong Caribbean flavours pulled into a single one-pan dinner: jerk on the inside (in the meatballs), curry on the…

Chicken pieces simmer with onion, thyme, curry powder, salt and bay until tender; the cooking stock becomes the rice's liquid

Saudi Arabia's national dish, the one platter you'll meet at almost every gathering from family lunch through wedding banquet

Kabuli pulao is Afghanistan's national dish, the centrepiece of every wedding, Eid and important Friday lunch: a layered…

Kare-kare is the Filipino feast-day stew of slow-simmered oxtail in a thick golden peanut sauce, the dish that lands at…

Whole chickpeas are soaked overnight and simmered until tender (or pressure-cooked)

A chicken yakhni (broth) is built first by simmering chicken pieces with onion, ginger, garlic, fennel seeds, coriander…

Mutton is marinated overnight in yogurt with browned onion, ginger-garlic, Kashmiri chilli, garam masala and dried plums…

Bone-in mutton (or lamb shoulder, preferably with marrow bones) is simmered for two hours with onion, ginger, garlic, a…

Split yellow moong dal (or chana dal, or a mix) is rinsed and pressure-cooked or simmered with turmeric until completely soft

Beef strips are marinated briefly in soy and aji amarillo paste

Pork belly is hand-diced into 1 cm cubes (skin on), parboiled, then braised slowly in a fragrant mixture of soy…