
Ajad
A simple syrup of rice vinegar, palm sugar, water and salt is brought to a gentle simmer to dissolve the sugar, then cooled
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A simple syrup of rice vinegar, palm sugar, water and salt is brought to a gentle simmer to dissolve the sugar, then cooled

Bombay Potatoes is comfort food at its finest

Cabbage is finely shredded into ribbons

Chilli and red onion raita is a cooling, yoghurt-based Indian condiment with toasted cumin, fresh coriander, and a…

Garlic bok choy is the side dish that every Cantonese parent makes mid-week without thinking, and it's the test of…

A small dice of cucumber (seeds out), tomato (seeds out), red onion and green chilli, tossed with roasted cumin powder, lime juice and salt

Winged beans are sliced thin and tossed with kerisik (toasted grated coconut pounded to a fragrant paste), fresh herbs…

Seekh kebab is restaurant-quality barbecue

Onion bhajis are the simplest fritters yet utterly addictive

A bright, punchy raw sambal built around belacan, the fermented Malaysian shrimp paste

Sambal terasi is the Indonesian fermented-shrimp-paste sambal, the spoonful of red fire that lives in a small dish…

Samosas are the ultimate Indian snack: crispy, angular parcels of golden filo pastry enclosing spiced, fragrant filling

Smashed cucumber (pai huang gua) is the snack the Sichuanese eat with cold beer all summer long, a dish whose entire…

Mange tout and waterchestnuts are the cleanest, crunchiest pairing in the Chinese vegetable repertoire; this is the side…

These are grilled vegetables with spiced coating, crispy outside, tender inside