
Alur Chop
Alur chop (alu meaning potato, chop being a Bengali loan-word for a fried cutlet, inherited from the British "chop") is…
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Alur chop (alu meaning potato, chop being a Bengali loan-word for a fried cutlet, inherited from the British "chop") is…

Goat meat (bone-in pieces, ideally) simmers in water with onion, garlic, bay, salt and bouillon till tender (45 min)

The Burmese yellow split-pea fritter, sold by street vendors in hot oil-spattered cones of newspaper across Yangon's evening markets

Beguni (from begun, the Bengali word for brinjal/eggplant) is the simplest of the great Bengali pakoras: long thin…

Onion is softened slowly in olive oil 15 minutes

The Burmese take on the South Asian samosa, with a thinner, crisper pastry and a milder filling than its Indian cousin

Chilli crisp is the condiment that's eaten the world by storm, the Chinese-pantry essential that elevates anything from…

Jiaozi are the dumplings every Chinese family makes together at the New Year, lined up on flour-dusted trays around the…

Chicken thighs (boneless, skin-on for the best result) are cut into 4 cm pieces and marinated for 30 minutes in a…

Martabak telur is the Indonesian savoury folded pancake, paper-thin dough wrapped around a filling of spiced beef mince…

The sauce (the technical heart of the dish) reduces palm sugar, fish sauce, tamarind paste, water, ginger and dried…

Vegetables, swede, carrot, gherkins, onion, cauliflower, dice into small (4 mm) cubes

A boiling-water dough rests until pliable

Tahu isi is the Indonesian stuffed tofu, firm tofu triangles slit open and stuffed with a quick stir-fried vegetable…

A thin batter is whisked from plain flour, dashi (Japanese stock), eggs, a touch of soy and mirin, salt, like a thin pancake batter

Gram (chickpea) flour combines with rice flour for extra crispness, with ajwain, chilli, turmeric and a pinch of baking…