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Cucumber, carrot, shallot, chilli prep into thin slices or matchsticks. Salt rests for 10 minutes to draw moisture, drains. A simple dressing of vinegar, sugar, water and ginger whisks together. Vegetables toss with the dressing; rest for 1 hour at room temperature. Eats cool, never refrigerated cold; the texture suffers.
Cabbage shreds very fine; carrot grates; both rest with a generous pinch of salt for 20 minutes to draw out water (squeeze before dressing). A dressing of mayo, sour cream (or buttermilk), Dijon, cider vinegar, sugar, celery seed, salt and pepper whisks. Toss; rest at least 30 minutes before serving, flavours need time to mingle.
Achiote seeds are bloomed in hot oil to draw out their deep yellow-orange colour, then strained out so only the tinted oil remains. The oil colours the toasted rice and onion before stock is poured in for the steam. Sweetcorn and peas join the rice during cooking and the finished dish is the colour of a summer evening.
Green papaya is peeled, seeded and shredded on a coarse grater. Carrot, ginger, garlic, red pepper, onion and raisins are all prepared in matching shreds. The vegetables are salted and rested for 1 hour to draw water; rinsed and squeezed dry. A syrup of cane vinegar, sugar and whole peppercorns simmers for 5 minutes. Hot syrup is poured over the vegetables in a sterilised jar. The jar is sealed, cooled and refrigerated overnight before eating. Improves over the following week.
A handful of vegetables (drumstick, ash gourd, carrot, runner beans, green plantain) are cut into uniform 5 cm batons and cooked separately to keep their textures. Coconut is ground with cumin, green chilli and shallot into a paste, which is added to the cooked vegetables with thinned yogurt. The dish is warmed gently (never simmered) so the yogurt doesn't split, and finished with raw coconut oil and curry leaves.
Cabbage is shredded finely; carrots and onion are shredded or grated alongside. Salt is added to draw moisture out so the dressing isn't watered down later. Once squeezed dry, the vegetables are tossed with a mayo-mustard-vinegar dressing and refrigerated to settle.
Dried red beans soak overnight. Bacon and chorizo render in a wide pot; aromatics build the base; soaked beans simmer with a chunk of green plantain (the trick, it dissolves over the cook and naturally thickens the broth) and pork belly for 2 hours. Hogao folds in at the end. Lime brightens.
Poached chicken is shredded and tossed with finely shredded cabbage, carrot and onion that has been softened in a light vinegar bath. A bright nước chấm style dressing brings everything together and toasted peanuts and fried shallots finish the top. The trick is balance: the salad should be crunchy, not waterlogged, and the dressing should taste sharp on its own before it hits the salad.
Mutton on the bone simmers for 1 hour 15 minutes with onion, bay and a few peppercorns. Bones lift out; meat is shredded. Hand-cut noodles drop into the simmering broth with diced carrot and onion. 6 minutes later the noodles are tender and the dish is done. Salted to taste, garnished with chopped spring onion or dill.
Napa cabbage quarters and salts in heavy salt water 4 hours; rinses well; drains. A sweet rice-flour porridge cooks briefly and cools. Aromatic paste: garlic, ginger, fish sauce, onion, apple/pear, gochugaru, sugar, pulses smooth, mixes with porridge. Daikon and carrot julienne fine; spring onion slices. Everything tosses with the paste. Cabbage stuffs leaf-by-leaf with the spiced mix. Packs tight in a jar. Ferments at room temperature 1-3 days, then refrigerates.
Burdock root (gobo, long thin brown root sold at Japanese / Korean / well-stocked Asian shops; if unavailable, substitute with parsnip + an extra dash of dashi for the earthy depth) is scrubbed clean, julienned into matchsticks, then soaked briefly in vinegared water to prevent oxidation. Carrots julienne to similar matchsticks. Sesame oil heats; dried red chilli flakes (or one small chilli sliced) infuses 30 seconds; the drained gobo goes in and stir-fries for 3 minutes; carrot joins; everything tosses 2 more minutes. A sauce of soy, mirin, sugar and a splash of sake pours in; reduces for 4-5 minutes until the liquid is gone and the vegetables are glazed. Finished with sesame seeds and a drizzle of sesame oil.
A Chilean lentil stew, the kind of one-pot that turns up at any Sunday lunch through autumn and winter. You render smoked bacon in a heavy pot until the fat runs clear, then soften onion, garlic and carrot in the rendered bacon fat. Tomato and a generous scatter of dried oregano build the base. Green or brown lentils go in with stock and simmer for forty-five minutes until tender. Potato chunks join for the last twenty minutes. A splash of red wine vinegar at the end brightens the whole stew and pushes it from heavy to balanced. Eaten with crusty bread, a chopped salad on the side, and a glass of red.
Vegetable oil bloomed with onion, garlic and a fresh thyme stripping. Shredded white or savoy cabbage and julienned carrot piled in, with a whole (unpierced) scotch bonnet on top for aromatic heat. A splash of water creates steam; the pot is covered and the cabbage softens in about 8 minutes. The scotch bonnet is removed before serving. Black pepper and salt to finish.
Beetroot, potatoes and carrots boil in their skins. Once cool, they're peeled and diced into 1 cm cubes. Sauerkraut is squeezed dry; pickled cucumbers are diced; spring onions and dill chopped. Everything tosses with sunflower oil, vinegar, salt and pepper. Best after a few hours' rest in the fridge.
Pork belly cooks slow with its own fat (rendered chicharrón); cassava boils in salted water until tender, then drains; both go on the same plate. The chicharrón is broken into bite-sized pieces over the yuca. A simple curtido of cabbage, carrot and vinegar lifts the plate.