
Beef Rendang
Rendang is the slow-braised beef-and-coconut curry from the Minangkabau people of West Sumatra, traditionally served at…
Tap a chip to add another filter, or use Clear all below.
Tap any item to find recipes that use it.

Rendang is the slow-braised beef-and-coconut curry from the Minangkabau people of West Sumatra, traditionally served at…

Ceviche is a vibrant, no-cook appetizer in which fresh seafood is "cooked" by the acidity of lime juice, taking on a…

The Chilean table salad, three ingredients done properly

Ensaladang talong is the Filipino smoky aubergine salad, a Sunday-lunch staple that uses one of the great vegetable…

Corn kernels, fresh in season, frozen the rest of the year, are charred in a hot dry pan with a bit of oil until many kernels are blackened

Thai fishcakes (often called ‘tod mun pla’ on menus) are known for their spongy consistency, which I’m not fond of; that…

Spicy Thai salad with glass noodles, prawns, and pork

Go Bo Hoi An is a piquant Vietnamese beef salad featuring thinly sliced seared beef tossed with crisp vegetables, fresh…

Avocados halve, scoop out, mash chunky (not smooth, texture matters)

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

Jamaican jerk marinade represents Caribbean outdoor cooking at its finest: a balance of heat, warmth, umami, and rum-soaked flavor

Jhal muri (literally "spicy puffed rice") is the most democratic snack in Bengal: assembled in seconds from a tin trunk…

A small dice of cucumber (seeds out), tomato (seeds out), red onion and green chilli, tossed with roasted cumin powder, lime juice and salt

Vegetables dice into 5 mm cubes, uniform size matters for both look and dressing

Winged beans are sliced thin and tossed with kerisik (toasted grated coconut pounded to a fragrant paste), fresh herbs…

BIR lamb achari is the restaurant take on the Punjabi achari tradition, a curry seasoned with the spices that go into…