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Asia
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Malaysian Black Pepper Prawns
Make Malaysian black pepper prawns with curry leaves, peppers and a glossy sauce. Includes metric measurements, wok tips and serving ideas.
Aromatic Fish Stock with Lemongrass and Makrut Lime
Make aromatic fish stock with fish bones, lemongrass, makrut lime and fennel. Includes gram measurements, chef tips, substitutions and safe storage.
Bruneian Soto Daging — Fragrant Beef Broth with Noodles
Bruneian soto is typically built on beef broth simmered with bones, beef and warm spices, and served with noodles, herbs, fried shallots and lime.
Bruneian Pulut Panggang — Grilled Sticky Rice with Spiced Prawn Filling
Pulut panggang is a leaf-wrapped glutinous rice snack grilled until the leaf develops smoky marks.
Bruneian Kelupis — Coconut Sticky Rice Parcels
Kelupis are Bruneian coconut-scented glutinous rice parcels wrapped in leaves and steamed.
Bruneian Nasi Katok — Fried Chicken, Rice and Sambal
Nasi katok is a familiar affordable meal across Brunei: steamed white rice, fried chicken and a punchy sambal, traditionally packed as a simple serving.…
Bhutanese Phaksha Paa — Pork with Radish and Red Chilies
Phaksha paa is a traditional Bhutanese pork preparation with pronounced chili heat, often including radish and fresh or dried chilies. It may be made…
Bhutanese Jasha Maroo — Ginger, Chili and Chicken Stew
Jasha maroo is a home-style Bhutanese chicken dish built on ginger, garlic, onion, tomatoes and fresh chilies. The meat is simmered until tender with…
Bhutanese Shamu Datshi — Mushrooms in Cheese and Chili Sauce
Shamu datshi is a popular Bhutanese variation of the datshi tradition, using mushrooms with chilies and fresh cheese. Unlike a cream-based European mushroom sauce,…
Bhutanese Kewa Datshi — Potatoes in Chili Cheese Sauce
Kewa datshi is the comforting potato version of Bhutan’s chili-and-cheese dishes. Sliced potatoes simmer with onion and chili, then cheese melts through the warm…