Garlic Prawn Pad See Ew
"Pad see ew" translates literally as "stir-fried with soy sauce", and that soy is the heart of the dish: dark, sweet and…
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"Pad see ew" translates literally as "stir-fried with soy sauce", and that soy is the heart of the dish: dark, sweet and…
Fresh egg noodles tossed in a glossy, sweet-savoury sauce of kecap manis, soy, ketchup, sesame oil and shrimp paste…
Kung pao (gongbao) shrimp is the seafood cousin of the classic Sichuan gongbao jiding, named for the 19th-century…
This classic Thai dish of noodles is both aromatic and lightly spicy, serving well as either a main course or a starter
"Adrak" is Hindi for ginger, and this curry treats the root not just as a base aromatic (where it normally sits in…
Chicken tikka masala is — depending on which origin story you believe — either Glasgow's mid-1970s answer to British…
A Madras lives or dies by balance
Pathia traces back to Parsi home cooking, where the sweet-sour-spicy triad — usually balanced with jaggery, vinegar or…
Rogan josh ("oily red") comes from Kashmir, where the original is a slow-cooked Wazwan dish of lamb in a deeply spiced…
South Indian cooking leans heavily on the sour register — tamarind, kokum, curd, and lime do work that yoghurt and…
The British curry-house vindaloo descends from Goan vindalho (which itself came from Portuguese carne de vinha d'alhos)…
True spaghetti alla marinara celebrates the bounty of Naples' harbor