
Beef Nasi Goreng
Nasi goreng is Indonesia's national fried rice, the leftover-rescue dish that became one of the great Southeast Asian…
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Nasi goreng is Indonesia's national fried rice, the leftover-rescue dish that became one of the great Southeast Asian…

Biryani represents the height of Indian culinary technique: multiple components prepared separately with precision, then…

This is summer-BBQ adaptation of the lacquered red roast meats that hang in the windows of Cantonese siu mei shops

Whole black urad lentils and a small handful of red kidney beans are soaked overnight, then pressure-cooked or simmered…

Gai yang ("grilled chicken") is one of the cornerstones of Isaan cooking, the cuisine of north-eastern Thailand that has…

General Tso's chicken is the American-Chinese classic Hunanese restaurateur Peng Chang-kuei invented in Taipei in the…

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

Bone-in mutton (or lamb) marinates for 4 hours in yogurt, ginger-garlic paste, deep-fried onion (birista), garam masala, chilli and saffron

Soto ayam is the Indonesian chicken soup, a clear golden broth perfumed with turmeric, lemongrass and shallot paste…

Sticky rice toasts in a dry pan to a deep gold, ground to a coarse powder (khao khua)

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

Yellow split peas (chana dal) simmer with onion, turmeric and tomato until very soft

Mapo tofu (mapo doufu) is the dish a pockmarked widow named Chen invented in late-Qing Chengdu around 1862 to feed the…

This is mapo tofu without the pork, where the dried shiitake mushroom steps in and does most of the heavy lifting

Sliced onions are fried into golden-brown crisps and lifted out

Nasi kuning is the Indonesian celebratory yellow rice, jasmine cooked in coconut milk with fresh turmeric, lemongrass…