483 recipes. Page 11 of 21
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Brown sugar and cinnamon are scattered over buttered dough before it is rolled, and in the oven the sugar melts with the butter into a dark, sticky layer along every turn. The top gets softened cream cheese instead of a sugar glaze, spread after the rolls have cooled for about five minutes so it softens and spreads easily over the warm surface.
Fish sauce and oyster sauce do all the seasoning, which gives the rice a briny savoriness quite unlike a soy-based fried rice. Shrimp, egg, and onion are about all that goes in, and in Thailand the shrimp is often swapped for chicken or crab, or dropped so the egg carries the dish alone.
The flower crab is not picked; it is halved shell and all, floured, dipped in egg and fried, and you end up eating it the way you would any crab, holding the shell and pulling the meat out. Before frying, minced ginger is rubbed into the gaps between meat and shell and left for a short while to tame the fishy smell and season the thick meat inside.
Adding thin wheat noodles to rice cake and dumpling soup makes a heartier bowl, and every spoonful pulls up something different: chewy rice cake, a dumpling, a tangle of soft noodles. The noodles are boiled separately so the milky bone broth stays clean.
Irregular fresh curds give the light batter edges to grip, and those edges fry into small crisp ridges. Cubes cut from aged cheddar or mozzarella melt differently and will not behave the same way. A short chill in the freezer buys the shell time to set, but it does not make a long fry safe; leave them in too long and the cheese breaks through. The coating cools to the touch well before the molten center does.
Korean Chinese restaurants serve their own take on sweet and sour pork, called tangsuyuk: pork loin in an egg and cornstarch batter, fried twice, under a hot ketchup and vinegar sauce with bell pepper and onion. The second fry sets the coating hard enough to stay crisp for a while even after the sauce goes on.
Take the chocolate out of a brownie and build the flavor on browned butter and brown sugar instead. The butter is cooked until it turns deep gold and smells nutty, then pulled off the heat at once, and brown sugar melted into it gives a toffee-like sweetness.
Sold from morning to night at Thai street stalls and restaurants, this chicken fried rice keeps its seasoning short: fish sauce, oyster sauce, and a little sugar. The diced chicken thigh goes into a very hot wok first, spread in a single layer to brown. At the table, fish sauce, dried chili flakes, sugar, and vinegar are always within reach, and each diner reseasons their own plate.
Lotus root stays crisp even when fully cooked, and here a thin layer of seasoned ground beef is pressed onto each slice, giving one bite two very different textures. The slices go into the pan beef side down first, letting the meat set onto the root.
Thin instant noodles and thick, chewy tteokbokki rice cakes cook in one pot, so the spicy broth carries two very different bites. Both keep drinking the broth after the heat goes off, and a bowl left sitting ends up with little soup and soft noodles. The egg is cracked in whole and either basted with broth for a soft yolk or boiled 1 minute more to set firm.
Bite-size rounds of okra take an egg-and-milk dip and a flour and cornmeal coat, then fry to a deep gold in small batches so each piece gets its own thin crust. The pods are washed and dried whole before slicing, and the slime on the cut faces is left alone rather than rinsed off again. They come to the table plain, without a dipping sauce.
Sweetened condensed milk mixed half and half with mayonnaise gives this Taiwanese sandwich its sweet-salty spread. Crustless white bread is stacked with thin egg sheets, ham, and cheddar so that each cut face shows neat yellow layers. Trimming the crusts is about texture more than looks, since the whole sandwich then gives softly when bitten.
Slice it and the blueberries are still whole, dotted through a crumb that stays banana-bread colored instead of turning purple. It is really just banana bread with one more fruit, so the ingredient list is short, and baking soda does the rising with no proving time.
Shrimp fried rice, pale yellow from a little curry powder, goes to the table inside the hollowed-out pineapple shell it was spooned into.
Matzo, the unleavened flatbread, is moistened briefly, broken up and cooked with eggs in a buttered pan. Rather than a thick slice soaked in custard as with French toast, you get small pieces of matzo with soft egg clinging between them, and this version is savory, with no sugar or syrup. It calls for plain matzo, not salted snack crackers, wetted only until it bends enough to snap without falling apart in the water.
Every bite mixes two temperatures: warm, savory slices of egg-battered beef on top of cold, sweet-sour gochujang noodles. If the thin beef is floured while still damp, the egg coating lifts and slides off in the pan.
With eight eggs the frittata is thick: the edges set on the stovetop, and the oven finishes the center without scorching the base. Shake excess water off the spinach, or it thins the eggs, and beat them gently: lots of air bubbles leave a coarse texture when sliced. The center is ready when a light press springs back. Leftover wedges work cold as a sandwich filling.
The batter here is more than three parts dashi to one part flour, thin enough to pour like water. It goes into the pan until each hollow overflows, octopus, green onion, tenkasu, and red pickled ginger drop in, and once the edges set, a skewer turns each one over and over into a ball. The shell cooks thin while the inside stays soft.
The lemon zest goes into the cream and egg rather than the flour, which carries its scent evenly through the whole dough. Leave the butter in pea-sized pieces as you rub it into the flour, and the baked scones crack crisply at the edges and crumble softly inside.
Egg and scallion are about the only other things in the pan, so the sweetness of the crab comes through first. In Thailand it arrives with a wedge of lime on the plate for you to squeeze over yourself.
With butterbur stem pancakes, preparing the stems takes far longer than frying them. The fibrous skin is peeled off, the stems are blanched, soaked in cold water for an hour and squeezed hard by hand, and only then chopped small and mixed into the batter. They are fried as bite-size rounds, and a slice of red chili set on top just before flipping sticks to the browned face as a garnish.
The edges of a thin buckwheat crepe are folded into a square, leaving ham, melted Gruyère and a still-wobbling yolk showing in the middle. In the Breton tradition the yolk stays runny rather than fully set.
Sugar dissolved in bonito dashi makes this Tokyo-style rolled omelet noticeably sweeter than Kansai dashimaki. The roll is given a light brown outside and, still hot, wrapped in a bamboo mat to set its square shape.
The dough is meant to stay shaggy, with damp patches and visible flecks of butter, and that rough texture is what lets the baked scone split into tender layers. Plain yogurt brings moisture and a gentle tang, with vanilla layered over it.