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Asia
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Afghanistan
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Armenia
(2) -
Azerbaijan
(1) -
Bahrain
(1) -
Bangladesh
(1) -
Bhutan
(1) -
Brunei
(1) -
Cambodia
(2) -
China
(2) -
Cyprus
(1) -
Georgia
(5) -
India
(6) -
Indonesia
(7) -
Iran
(2) -
Japan
(9) -
Laos
(1) -
Lebanon
(6) -
Malaysia
(7) -
Maldives
(1) -
Myanmar
(1) -
Nepal
(1) -
Oman
(1) -
Pakistan
(3) -
Philippines
(35) -
Singapore
(6) -
South Korea
(4) -
Sri Lanka
(4) -
Syria
(2) -
Thailand
(7) -
Timor-Leste
(1) -
Turkey
(6) -
Vietnam
(7) -
Yemen
(1)
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.
Filipino Bibingka Galapong
Make Filipino bibingka galapong from soaked rice, coconut milk, eggs, butter, salted egg, kesong puti, banana leaves, and grated coconut.
Thai Hor Mok Pla
Make Thai hor mok pla: fish steamed in banana-leaf cups with homemade red curry paste, coconut cream, egg, basil, cabbage, and makrut lime.
Singapore Chilli Crab
Make Singapore chilli crab with mud crab in a glossy tomato-chilli sauce enriched with ginger, garlic, fermented bean paste, and ribbons of egg.
Japanese Saba Misoni
Make Japanese saba misoni: mackerel gently simmered with miso, sake, mirin, ginger, and scallion in a glossy savoury-sweet sauce.
Malaysian Asam Pedas Ikan
Make Malaysian asam pedas ikan with mackerel, tamarind, dried chilli, lemongrass, daun kesum, tomato, and okra.
Filipino Ginataang Alimango
Cook Filipino ginataang alimango: mud crab simmered in coconut milk with ginger, garlic, chillies, squash, and malunggay.