Asun (Spicy Smoky Goat Meat)
Goat meat (bone-in pieces, ideally) simmers in water with onion, garlic, bay, salt and bouillon till tender (45 min)
Snacks
Discover · complex + fish + ginger + meat + dairy-free
16 recipes
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Course & method
Ingredients
Beef Pho
This dish works best with raw beef that has been sliced paper thin, as it cooks in seconds when placed in the hot broth
Vietnamese
Beef Si Byan
A Burmese curry from the country's Indian-origin community, sitting somewhere between a Madras and a Burmese ohn-no in spice profile
Burmese
Efo Riro
Beef (or goat, or prawns) parboils briefly
Nigerian
Egusi Soup
Beef or goat is parboiled with onion, stock cube and salt to make a base stock
Nigerian
Gỏi Bắp Cải
Poached chicken is shredded and tossed with finely shredded cabbage, carrot and onion that has been softened in a light vinegar bath
Sides
Kung Pao Shrimp
Kung pao (gongbao) shrimp is the seafood cousin of the classic Sichuan gongbao jiding, named for the 19th-century…
Chinese
Mala Dry-Pot (Ganguo)
Ganguo, literally "dry pot", is the dry sister of hotpot
Chinese
Moin Moin
Dried black-eyed beans soak briefly to loosen the skins
Nigerian
Pepper Soup
Bone-in goat (or chicken or catfish, fish takes much less time) simmers in lightly salted water with onion, garlic…
Nigerian
Restaurant-Style Madras
A Madras lives or dies by balance
Indian
Restaurant-Style Pathia
Pathia traces back to Parsi home cooking, where the sweet-sour-spicy triad — usually balanced with jaggery, vinegar or…
Indian
Restaurant-Style Vindaloo
The British curry-house vindaloo descends from Goan vindalho (which itself came from Portuguese carne de vinha d'alhos)…
Indian
Sichuan Hot Pot
Two pots if you have them: a spicy red broth and a clear chicken broth
Chinese
Sizzling Rice Prawns
This is a dramatic dish sure to earn you compliments
Chinese
Wet Tha Hin Lay
The Burmese pork curry, the simplest of the country's red-oil-slick curries and the dish that turns up in every household's lunch rotation
Burmese