
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…

The older, more ceremonial form of lahpet, the version that predates the salad

A fast, fragrant, hands-on dish: medium shrimp roasted hard in a beer-and-butter pool, with the jerk flavours (Scotch…

Prawns (shrimp) curl naturally into half-circles

Sliced garlic (lots, like 8 cloves for a small dish) cooks slowly in olive oil till just turning gold

"Pad see ew" translates literally as "stir-fried with soy sauce", and that soy is the heart of the dish: dark, sweet and…

Spicy Thai salad with glass noodles, prawns, and pork

Famous Thai salad (som tum) with sour, sweet, savory, and spicy flavors

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

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

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

Myanmar's national salad and one of the most distinctive dishes in Southeast Asia: a tossed plate built around lahpet…

Nam prik pao is the definition of Thai culinary philosophy: a simple dish of tremendous depth

This classic Thai dish of noodles is both aromatic and lightly spicy, serving well as either a main course or a starter

Sambal terasi is the Indonesian fermented-shrimp-paste sambal, the spoonful of red fire that lives in a small dish…

Seafood linguine is the Italian coastal pasta in its purest form, clams, mussels, prawns and squid cooked simply in…