
Braised Prawns
This is what street vendors across southern China make in big shallow woks at the front of their stalls, head-on prawns…
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This is what street vendors across southern China make in big shallow woks at the front of their stalls, head-on prawns…

A Caribbean-Southern crossover that works because both traditions cook in a similar register: butter, peppers, alliums…

Beef (or goat, or prawns) parboils briefly

A fragrant Malaysian noodle soup combining shellfish with a spicy coconut curry broth, rice noodles, and fresh herbs

Pork belly is simmered until tender, prawns are poached briefly, and vermicelli is cooked just al dente

Kare-kare is the Filipino feast-day stew of slow-simmered oxtail in a thick golden peanut sauce, the dish that lands at…

Kung pao (gongbao) shrimp is the seafood cousin of the classic Sichuan gongbao jiding, named for the 19th-century…

A two-part dish: a deeply concentrated prawn-and-chicken stock built from roasted prawn shells, layered with a freshly…

Bone-in goat (or chicken or catfish, fish takes much less time) simmers in lightly salted water with onion, garlic…

"Adrak" is Hindi for ginger, and this curry treats the root not just as a base aromatic (where it normally sits in…

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…

Sichuan hot pot is less a dish than a method of eating: a pot of fiercely spiced red broth (and ideally a second clear…

This is the dish you cook to make somebody gasp