
Beef Rendang
Rendang is the slow-braised beef-and-coconut curry from the Minangkabau people of West Sumatra, traditionally served at…
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Rendang is the slow-braised beef-and-coconut curry from the Minangkabau people of West Sumatra, traditionally served at…

Chicken cafreal is the vivid green Goan-Portuguese dish that traces its roots through the Portuguese colony at…

BIR chicken Ceylon is the restaurant take on Sri Lankan curry traditions, bright and spicy with aromatic spices, coconut…

I’m a big fan of Thai chicken satay with peanut sauce

Coconut rice represents the intersection of technique and flavor in Indian cooking

This is a BBQ side built on the flavour profile of Thai green curry rather than a Thai curry itself

The dish lives or dies on the jerk marinade and on whether the chicken takes a proper char without drying out

These are tender chicken meatballs in a fragrant coconut-and-curry sauce, the Indonesian home-cook's answer to a quick…

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

A masala paste of shallot, ginger, garlic and red chilli is bloomed in coconut oil with mustard seeds, fenugreek and curry leaves

A two-part dish: a deeply concentrated prawn-and-chicken stock built from roasted prawn shells, layered with a freshly…

Yellow split peas (chana dal) simmer with onion, turmeric and tomato until very soft

Mango pudding is the dessert that closes a Cantonese banquet, set into small moulds or glasses and turned out wobbling…

Lamb chunks are braised gently with turmeric, ginger-garlic paste and a small handful of whole spices until tender

Fresh grated coconut (or rehydrated desiccated coconut) is mashed with dried red chillies, salt and lime juice in a…

A spice paste of green chillies and aromatics blends fresh (or starts from a good Thai paste with fresh additions)