
Bánh Xèo Chay
Rice flour, turmeric, coconut milk and water make a thin yellow batter
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Rice flour, turmeric, coconut milk and water make a thin yellow batter

A Burmese curry from the country's Indian-origin community, sitting somewhere between a Madras and a Burmese ohn-no in spice profile

Skirt or flank steak (cuts that take a marinade well and grill fast) sit in a punchy marinade of lime, orange, garlic…

A Caribbean-American fusion that works because both food cultures speak the language of "everything on one tray"

Chicken thighs cube small; marinate for 1 hour in yogurt, ginger-garlic paste, Kashmiri chilli, garam masala and cornflour

Chicken inasal is the pride of Bacolod City on Negros Occidental, where streetside grill houses serve nothing else…

Gado-gado is the Indonesian composed salad with peanut sauce, a plate of vegetables (raw and lightly-blanched), tofu…

Gai yang ("grilled chicken") is one of the cornerstones of Isaan cooking, the cuisine of north-eastern Thailand that has…

Mee goreng is the Indonesian-Malay stir-fried noodle dish that turns up at every hawker stall from Jakarta to Penang…

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

Beef strips are marinated briefly in soy and aji amarillo paste

A Cambodian banana flower salad, the kind of bright herby starter that opens a Khmer meal

Onion and ginger char black on a flame to give the broth its signature smoky depth

This classic Thai dish of noodles is both aromatic and lightly spicy, serving well as either a main course or a starter

Sayur lodeh is the Indonesian vegetable curry from Central Java, a turmeric-yellow coconut-milk stew of vegetables and…

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