Bánh Xèo Chay
Rice flour, turmeric, coconut milk and water make a thin yellow batter
Vietnamese
Discover · complex + garlic + meals + tofu
13 recipes
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June produce
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Course & method
Ingredients
Doenjang Jjigae
A quick anchovy-and-kelp stock makes the broth backbone (the Korean kitchen standard, taking 10 minutes)
Korean
Gado-Gado
A mix of raw and lightly-blanched vegetables; firm tofu pan-fried; hard-boiled eggs halved
Indonesian
Gỏi Cuốn Chay
Vermicelli noodles cook briefly and get tossed with sesame oil to stop sticking
Vietnamese
Malaysian Curry Laksa (Laksa Lemak)
A two-part dish: a deeply concentrated prawn-and-chicken stock built from roasted prawn shells, layered with a freshly…
Malaysian
Mapo Tofu
Silken tofu cubes are blanched briefly in salted water (firms slightly and seasons)
Chinese
Mapo Tofu (Vegetarian)
Silken tofu poaches briefly in salted water (firms it up so it doesn't break)
Chinese
Nhom Trav
A Cambodian banana flower salad, the kind of bright herby starter that opens a Khmer meal
Cambodian
Sayur Lodeh
A spice paste of shallots, garlic, candlenuts (or cashews), turmeric and chilli is fried in oil until fragrant
Indonesian
Sayur Masak Lemak
A spice paste of shallots, garlic, ginger, lemongrass and turmeric is fried in oil
Malaysian
Sichuan Hot Pot
Two pots if you have them: a spicy red broth and a clear chicken broth
Chinese
Thai Green Curry (Vegetarian)
A spice paste of green chillies and aromatics blends fresh (or starts from a good Thai paste with fresh additions)
Thai
Yasai Ramen
Mushroom (dried shiitake) and kombu (kelp) infuse hot water for the broth base
Japanese