
Adobong Sitaw
Adobong sitaw is the vegetable side that proves the adobo method works on anything, garlic, vinegar and soy reducing…
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Adobong sitaw is the vegetable side that proves the adobo method works on anything, garlic, vinegar and soy reducing…

Honduran white rice is the foundation under every Honduran main, simple long-grain toasted with aromatics and steamed…

The rice toasts briefly in oil with a chopped onion (optional), then cooks absorption-style in a mixture of coconut milk and water

This is the dish that defines Cantonese-American takeaway: thin slices of beef velveted in cornflour and soy so they…

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

Fried rice is the test of a wok cook: simple to list, hard to do well, and almost impossible to fix once it goes wrong

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

Thinly sliced beef simmered briefly in dashi with mirin, sake, soy and sugar, alongside sliced onion

Salmon fillets sear skin-side down for crisp skin, then bathe in a quick honey-soy-mirin-ginger reduction that lacquers them

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

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

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

Chicken thigh chunks simmer in dashi-mirin-soy broth with sliced onion until tender, beaten egg is poured in and sets in…

A British-Indian-Restaurant standard, built on a base of cold, fully-dried basmati so the grains stay separate under high heat

Risotto alla milanese is the saffron-yellow Milanese rice dish, the side that traditionally accompanies osso buco, and…

The Burmese golden rice, the everyday turmeric-stained rice that turns up alongside curries and stews on the home table