Tap a chip to add another filter, or use Clear all below.
Indonesia's national fried rice, traditionally a way to put yesterday's leftovers to work and now a fixture from street stalls to weeknight kitchens. Beef mince keeps the cooking time short, while kecap manis, soy, shrimp paste and a crumbled stock cube layer the savouriness from four directions. The trick is pressing the rice into the wok and leaving it alone long enough to pick up a proper char before tossing.
Rendang is a spicy meat dish which originated from the Minangkabau ethnic group of Indonesia, and is now commonly served across the country. One of the characteristic foods of Minangkabau culture, it is served at ceremonial occasions and to honour guests. This rich, aromatic curry features beef slowly simmered in coconut milk and spices until deeply flavoured.
A rich, creamy tomato-based curry with mild spice and buttery finish. A BIR-style adaptation of murgh makhani.
In many Caribbean stew dishes there is an initial step of burning sugar in oil which is used to brown the meat in. This adds a very unique sweetness to the stews from this region and this sweetness paired with the unmistakable flavour (and heat) from the wonderful scotch bonnet chilli is simply astounding. This curry uses curry powder for a fragrant and delicious result that captures the essence of Caribbean cooking.
Ceviche is a vibrant, no-cook appetizer in which fresh seafood is "cooked" by the acidity of lime juice, taking on a firm, opaque texture while retaining a wonderfully fresh flavour. The addition of mango, citrus segments, and fresh chilli creates a bright, tropical balance of sweet, sharp, and heat.
A bold, garlicky curry with a brisk curry-house kick. This jalfrezi-style dish uses plenty of fresh garlic, green chillies, and tandoori tikka, making it spicy but not overwhelming.
A vibrant do-piaza curry based on layered onion textures and warming spices. This version uses both seared onion petals and a yoghurt-onion paste to build depth; the result is a rich, savoury, mildly tangy curry that works with pre-cooked stewed chicken or freshly poached chicken.
A curry-house jalfrezi inspired by a Balti House classic, featuring quick stir-fried peppers, chillies, onions and tender chicken in a light spiced sauce. It is traditionally dry and crisp, but can be adjusted for more sauce by adding extra base curry or stock.
Fenugreek-forward chicken methi curry with a rich base sauce and a tangy cream finish. Fresh fenugreek leaves are ideal, but dried kasoori methi can provide the signature aroma, especially in supermarkets where fresh leaves are scarce. This curry is aromatic with anise notes and a subtle bitterness balanced by yoghurt.
A British-Indian pathia curry with a sweet-and-sour profile, tuned for balanced acidity and a hint of chilli warmth. The recipe uses lemon, mango chutney and sugar for tang/sweetness, with optional red food colouring for the classic curry-house appearance.
A creamy, mildly spiced tomato-based curry using grilled or pan-fried marinated chicken, finished with a rich sauce.
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.
This is a version of the fragrant Sichuan dish popularly known as 'Strange taste chicken' or bang-bang chicken because it incorporates many flavours simultaneously, hot, spicy, sour, sweet, and salty all in perfect balance. The sesame seeds add a crunchy texture that contrasts beautifully with tender chicken meat. Equally delicious served hot or at room temperature, making it ideal for entertaining.
Tomatillos, jalapeño, onion and garlic blitz into a green salsa, briefly cooked. Crisp tortilla chips toss into the simmering salsa for 2 minutes, long enough to coat, short enough that they keep some crunch. Topped with eggs and the standard creamy garnishes.
Chile's street sandwich and the food that fuels any Sunday football game or summer picnic. You take a Chilean longaniza (or any good fresh pork sausage), split it lengthways but leave it attached at one end so it opens like a butterfly, and grill it six minutes per side until the surface is charred and the inside still juicy. Marraqueta rolls split and toast briefly on the grill, the sausage tucks into the roll, and a generous spoonful of pebre goes on top. Some hands add a dab of mayo or mustard. Eaten immediately, standing up, with a beer in the other hand.
The combination of hot and sour is a signature of western Chinese cuisine. This quick, simple dish is perfect for a light family meal or elegant entertaining. The interplay between chilli heat, vinegar acidity, and savoury umami creates a vibrant sauce that complements delicate fish beautifully without overwhelming it.
Small heads of bok choy are halved or quartered lengthwise (keeping each piece together at the base). Sliced garlic fries gently in oil until golden, not brown. The bok choy is blanched briefly (30 seconds) in heavily salted water (the salt fixes the colour); refreshed in cold water; drained well. The blanched bok choy then stir-fries in the garlic oil for 2 minutes; oyster sauce, a pinch of sugar and a splash of stock or water glaze; sesame oil at the end. Plated with the dressing spooned over.
This iconic American-Chinese dish combines deep-fried chicken with a sweet, spicy, and slightly tangy sauce. General Tso's chicken exemplifies the bold flavours of outside China Chinese cooking, where heat from dried chillies, sweetness from sugar, and complexity from vinegar create a sauce that is bold yet balanced. Restaurant-quality results require proper oil temperature and crispy, well-coated chicken.
A vibrant, aromatic sauce that showcases the clean heat of fresh chilli balanced with pungent ginger and umami-rich soy. Hot oil poured over the ingredients creates a fragrant, warming sauce that is the perfect accompaniment to pristine raw fish.
Spicy Thai salad with glass noodles, prawns, and pork. Nostalgic dish from Thai barbecues; serve hot or at room temperature.