Andouille Skewers
A Cajun cookout skewer, the kind of thing that comes off the grill at a Louisiana backyard barbecue while the gumbo is…
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A Cajun cookout skewer, the kind of thing that comes off the grill at a Louisiana backyard barbecue while the gumbo is…
Boudin filling combines pork shoulder, pork liver (optional, traditional), cooked rice, onion, celery, garlic, parsley…
A pork and prawn filling is bound with shredded carrot, glass noodles and reconstituted wood-ear mushrooms, then rolled…
The dough uses a low-protein cake flour (or plain flour with cornflour added) for the snow-white pillowy crumb
Pork belly cuts into thick strips (5 cm wide × 3 cm thick) with skin on
Chile's street sandwich and the food that fuels any Sunday football game or summer picnic
A thick bechamel cooks with finely diced ham or cooked chicken until it pulls away from the pan in a glossy mass
Fried börek are Turkish-influenced pastries that combine simple pastry (made from water, oil, and flour) with a seasoned…
Fried wuntun are crispy deep-fried parcels filled with a seasoned pork and Parma ham mixture, flavoured with ginger, soy…
A bread roll soaks in milk, squeezes out and mixes with minced pork and beef, finely chopped onion sweated soft, an egg…
Pork belly is simmered until tender, prawns are poached briefly, and vermicelli is cooked just al dente
A hot-water dough - flour mixed with water (just-boiled) - for a tender, slightly stretchy wrapper that doesn't dry out
A filling of minced pork and chopped prawn binds with coriander root (pounded with garlic and white pepper into the…
A grated onion (juice squeezed out) folds into beef-or-pork-and-beef mince with bread soaked in milk and squeezed dry…
Dried shrimp and dried shiitake soak in warm water until plump; the soaking water is reserved
Indonesian-style pork satay featuring tender, spiced meat on bamboo skewers with a creamy, complex peanut sauce enriched with coconut milk