Bibimbap
Each vegetable cooks separately and gets dressed with sesame oil, garlic and soy. They arrange in colourful piles around a mound of rice; an egg fries on top. Gochujang sauce on the side. Diners mix vigorously before eating.
Korean
Discover · meals + nuts + dairy-free + garlic
28 recipes
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Course & method
Ingredients
Chestnut and Chorizo Soup
A hearty Spanish soup featuring sweet chestnuts paired with spicy chorizo sausage, caramelized vegetables, and warming spices. The saffron adds a subtle earthiness, creating a comforting autumnal dish with rich, smoky flavors.
Spanish
Chicken and Peanut
When cooking Chinese food, it's essential to think about the flavours and textures of ingredients working in harmony. Juicy chicken combined with succulent baby corn, tender vegetables, and salty, crunchy cashew nuts create a balanced dish where each element complements the others. A glossy sauce ties everything together without overwhelming delicate flavours.
Chinese
Chicken Ceylon
A bright and spicy Sri Lankan-inspired curry with a curry-house spin, featuring aromatic spices, coconut, and fresh curry leaves. It works beautifully as a banquet dish and can be extra hot with extra bird’s eye chillies and chilli powder. The subtle sweet-tang tuning makes it a favorite with rice and mild dhal.
Indian
Chicken with Cashews
This is a hugely popular dish at Thai restaurants and takeaways, and my family love it. It is important to cut the chicken pieces so that they are about the same size as the cashews (although this is more for presentation as large chunks also work fine). You can mix the sauce and fry the cashews, chillies and chicken a day or so in advance, making this a dish you can cook up very quickly after work with little mess. The first time I tried making this recipe, I burnt the cashews and chillies. Don’t make the same mistake or you’ll have to start all over again. They don’t take long to colour in the oil and cashews aren’t cheap, so keep an eye on them. Although there’s nothing stopping you from doing so, the dried and fried chillies are not meant to be eaten. I like to serve this curry with jasmine rice.
Thai
Chicken Xacuti
A xacuti masala is built by dry-roasting fresh coconut to a deep mahogany brown alongside a long list of whole spices (Kashmiri and byadgi chillies, coriander, cumin, fennel, peppercorns, cinnamon, cloves, star anise, mace) and grinding them with onion, garlic and ginger into a black-brown paste. The chicken is browned briefly, the paste added, water poured in to cook the chicken through, and tamarind stirred in to finish. The trick is in the roast: the coconut should be almost-burnt, with the bitterness offset by the tamarind.
Goan
Gado-Gado
A mix of raw and lightly-blanched vegetables; firm tofu pan-fried; hard-boiled eggs halved. The peanut sauce is built fresh from roasted peanuts blended with garlic, chilli, kecap manis, tamarind, lime and water. Pour over at the table; toss; eat.
Indonesian
Glass Noodle Salad
Spicy Thai salad with glass noodles, prawns, and pork. Nostalgic dish from Thai barbecues; serve hot or at room temperature.
Salads
Go Bo Hoi an
Go Bo Hoi An is a piquant Vietnamese beef salad featuring thinly sliced seared beef tossed with crisp vegetables, fresh herbs, and a bright tamarind-lime dressing. This dish has delicate undertones of lime and garlic which carry through the tamarind flavours perfectly. The combination of tender beef, crunchy vegetables, aromatic herbs, and crispy rice papers creates a textural and flavourful celebration of Vietnamese cuisine. Quick to make but requires advance preparation, ensure the salad, dressing, and toppings are made and ready to use before cooking the beef.
Vietnamese
Green Papaya Salad
Famous Thai salad (som tum) with sour, sweet, savory, and spicy flavors. Pounded dressing coats crispy papaya and vegetables. Make ahead; won't wilt.
Salads
Japchae
Sweet potato glass noodles (dangmyeon) boil and toss in a soy-sesame sauce. Vegetables (spinach, carrot, mushrooms, onion, peppers) sauté separately to keep their colour and texture, and beef stir-fries fast. Everything tosses together with the sauced noodles and a final sesame finish.
Korean
Kung Pao Shrimp
Kung pao (gongbao) shrimp is the seafood cousin of the classic Sichuan gongbao jiding, named for the 19th-century governor-general Ding Baozhen whose title was Gong Bao. Where the chicken version uses diced meat, the shrimp version keeps the prawns whole or halved so they curl into bright pink commas around the chillies and peanuts. The flavour profile is the signature Sichuan "lychee" balance: a touch of sweetness from sugar, sourness from black vinegar, salt and umami from soy, and the warm tingle (ma la) of toasted Sichuan peppercorn paired with the smoky bite of dried er jing tiao chillies. This is a fast dish, fundamentally a wok exercise: every ingredient must be prepped and lined up before the heat goes on, because once the chillies hit the oil you have maybe ninety seconds before everything is overcooked. Difficulty is moderate for a home cook with a working wok and high burner; the trick is keeping the chillies dark red and fragrant without scorching them black, and pulling the shrimp out the moment they curl. Served over plain rice it is one of the most rewarding ten-minute meals in the repertoire.
Chinese
Lahpet Thoke
Myanmar's national salad and one of the most distinctive dishes in Southeast Asia: a tossed plate built around lahpet, fermented tea leaves with a sour-bitter pungency unlike anything else you've eaten. You start with pre-pickled tea leaves (sold at South-East Asian grocers; rinse to mellow if they're very sour), pile on shredded white cabbage and diced tomato for crunch and sweetness, then a generous handful of crispy fried things: fried garlic, fried peanuts, fried yellow split peas, sesame seeds. Fish sauce and lime juice toss it all together. Each spoonful is a contrast of soft-bitter tea against crunchy fried things and bright lime. Eaten as a snack at a teashop, an appetiser before dinner, or at the close of a meal as a sign of welcome and reconciliation.
Burmese
Lamb Tagine with Apricots and Almonds
Lamb shoulder cubes brown deeply, then simmer slow with onion, garlic and a Moroccan spice blend (ras el hanout, ginger, cinnamon). Stock and a splash of honey go in; dried apricots join in the second half so they soften without dissolving. Toasted almonds and coriander on top.
Moroccan
Lamb Tagine with Prunes
Lamb shoulder is cut into large chunks. A spice paste of garlic, ginger, saffron, paprika, cumin, cinnamon, salt and olive oil rubs in; rests briefly. Onion sweats slowly in olive oil; the lamb goes in skin/fat-side down to brown lightly; water (or stock) covers halfway. Lid on; slow simmer for 1 hour 45 minutes until very tender. Soft pitted prunes go in for the last 20 minutes with a tablespoon of honey. Garnished with toasted whole almonds and sesame seeds. Eaten with bread or couscous.
North African
Mathloutha
The Saudi gathering platter built for the night when one cut of meat isn't enough. Three proteins share the same pot: lamb shoulder and beef chunks go in first with a kabsa-spiced tomato base for ninety minutes of slow simmer until they're meltingly tender, then chicken pieces drop in for the last thirty-five minutes (their cook time is shorter, so they go in later). The strained meat broth, deeply spiced from everything that has braised in it, becomes the cooking liquid for basmati scented with saffron and dried lime. At the end you arrange all three meats on top of the rice in the same platter and bring the whole thing to the centre of the table. The kind of dish you make for a wedding lunch, an Eid gathering, or the night the extended family arrives unannounced.
Arabian
Mole Poblano
Multiple dried chillies (mulato, ancho, pasilla) toast and rehydrate, then blend with toasted nuts, seeds, dried fruit, spices, fried onion and garlic, plantain, dark chocolate and a slice of toasted bread or tortilla into a thick paste. The paste cooks down with chicken stock into a glossy mahogany sauce, served over poached chicken with rice and warm tortillas.
Mexican
Nhom Trav
A Cambodian banana flower salad, the kind of bright herby starter that opens a Khmer meal. You slice banana flower thin and submerge it immediately in lemon water to stop the browning (banana flower oxidises within seconds of cutting, going from pale ivory to brown). Tofu cubes (or shredded chicken in the non-vegetarian version) join for substance. Peanuts toast in a dry pan; shallots fry crisp in oil. The dressing is lime, palm sugar, soy and chilli pounded together in a mortar, and everything tosses with fresh herbs at the last minute - mint, coriander, Thai basil, whatever is around. Eaten as a starter or alongside grilled meat, the bitter floral note of the banana flower balanced by the salty-sweet dressing and the crunch of peanuts.
Cambodian
Polvo à Lagareiro
Polvo à Lagareiro is the dish the olive-press workers (the lagareiros) ate at the press during the harvest, and it is still glorious: tender octopus and small smashed potatoes baked together under a generous slick of olive oil. You simmer a whole octopus for an hour with onion and bay until you can pierce a thick part of the tentacle with a knife and feel no resistance. The potatoes parboil, then get punched gently with a wooden spoon so they crack but stay whole. Octopus and potatoes go into a wide oven dish, doused with olive oil, garlic, paprika and bay, and roast hard for 25 minutes so the edges char. The olive oil at the end is not a garnish but the dish itself, and it wants to be the best you have.
Portuguese
Poul Ak Nwa
A Sunday dish from Cap-Haïtien on Haiti's north coast where cashews have been a regional cash crop since colonial times. The dish translates as "chicken with cashews" and the nut is everywhere: ground into powder and whisked into the gravy as a thickener (the technique parallels almond-and-walnut gravies in West African and Levantine cookery), and added whole-toasted near the end for texture. The flavour is unexpectedly creamy, like a cashew-cream sauce that happens to be tomato-based; mellow, sweet, faintly nutty, sat over a base of Haitian épis (the green seasoning paste of parsley, scallion, garlic, bell pepper, thyme and lime that's the foundation of most Haitian cookery). A whole habanero in the bouquet garni adds quiet heat. Smell is roasted cashews and tomato paste with thyme drifting through. Not difficult but not quick, 3-4 hours of marinating, then 45 minutes of cooking, and the bouquet garni technique (wrapping herbs in cheesecloth) gives a clean, herb-free finished sauce. Served at Haitian Sunday tables on the north coast over white rice with sliced avocado on the side; the cashew sweetness and the buttery avocado are the pairing that makes it.
Haitian