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Asia
Filipino Champorado with Tuyo
Make Filipino champorado from scratch with glutinous rice and tablea, served with creamy milk and crisp salty tuyo for a classic breakfast.
Thai Pad Kra Pao — Holy Basil Pork Stir-Fry
Make authentic Thai pad kra pao with pork, freshly pounded garlic and chillies, fish sauce, oyster sauce, and true holy basil in 25 minutes.
Malaysian Kangkung Belacan
Make Malaysian kangkung belacan with water spinach and a freshly pounded sambal of toasted shrimp paste, shallot, garlic, and fresh chillies.
Vietnamese Bò Lúc Lắc — Shaking Beef
Cook Vietnamese bò lúc lắc with marinated beef cubes, garlic, fish sauce, soy, oyster sauce, red onion, watercress, and lime-pepper salt.
Chinese Tomato and Egg Stir-Fry — Fānqié Chǎo Dàn
Cook Chinese tomato and egg stir-fry with fluffy curds, fresh tomato, scallion, salt, sugar, and white pepper in only 15 minutes.
Maharashtrian Kanda Poha — Spiced Flattened Rice
Make authentic Maharashtrian kanda poha with softened rice flakes, onion, peanuts, mustard, curry leaves, turmeric, lemon, and coriander.
Indian Gulab Jamun
Make traditional Indian gulab jamun from khoya: softly fried milk-solid dumplings soaked in warm rose, cardamom, and saffron syrup.
Turkish Künefe
Make Turkish künefe with buttered tel kadayıf, stretchy unsalted cheese, lemon syrup, grape molasses, and crushed pistachios.
Japanese Anmitsu
Make Japanese anmitsu with kanten jelly, homemade red-bean paste, shiratama dumplings, fresh fruit, and fragrant black-sugar kuromitsu.
Malaysian Sago Gula Melaka
Make Malaysian sago gula Melaka with translucent sago pearls, salted coconut milk, fragrant pandan, and a dark Malaysian palm-sugar syrup.