483 recipes. Page 13 of 21
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Shepherd's purse, an early-spring wild green, is added roots and all, bringing a faint bitterness that the salted, softened napa cabbage balances with sweetness. The greens need only a thin coat of batter, and heavy mixing crushes the tender leaves before they reach the pan.
A ketchup glaze darkens and tightens over the beef as it bakes, giving the loaf a sweet, tangy top. The real test comes at the cutting board: thick slices hold together only after the loaf rests in its pan for at least 10 minutes. Cutting straight from the oven lets the juices run out and the slices fall apart.
Brownie batter goes down first, then lumps of brown sugar cookie dough are dotted over it and swirled just enough to marble the two. Cocoa and dark chocolate chips make the bottom layer bitter and intensely chocolatey, while the brown sugar gives the cookie patches a caramel note. Where the two meet they blur together, and one square ends up with both a chewy cookie bite and a fudgy brownie bite.
The konjac rice goes into a dry pan with no oil at all. Once the steam dies down and the grains roll around on their own, it comes out, then returns later to a pan of chicken breast, carrot and scrambled egg to be seasoned with oyster sauce and soy sauce. Dried out this way, the konjac rice has a firm, springy chew.
In this Kansai style, cabbage and batter go in at close to equal amounts. The mixture is piled thick, the top is never pressed, and pork belly is simply laid across it. Pressing would squeeze out the air and moisture between the cabbage strands that keep the center soft. If the flip feels risky, cover it with a plate and turn it over in one go.
Dipped in egg and milk and fried in butter, this ham and Swiss sandwich lands somewhere between French toast and a grilled ham and cheese. Dijon mustard spread on the bread cuts through the richness of the egg coating. Slice it in half while still warm and the melted cheese stretches between the halves.
Browning the butter until the milk solids turn golden gives these cookies a toasty smell of hazelnut and toffee that plain melted butter lacks. The one real risk is the pan of butter itself: the brown specks at the bottom go from golden to burnt quickly, so stay with it once it starts foaming.
Rice, then a beef patty, onion gravy and a soft fried egg: the Hawaiian bowl is built in that order. The gravy starts in the pan the patties came out of, with butter and the rest of the onion scraping up the browned juices before flour and Worcestershire sauce go in. The yolk gets broken and stirred through with the gravy.
Scallions go into the hot pan before the batter, so one side of each stalk touches the metal and browns into a sweet, toasty fragrance that mixing them in would not give. The batter is poured thin, just enough to fill the gaps, which keeps scallion rather than dough in every bite.
Beef and pork cooked with peppers and green onion fill thin pastry half-moons that are sealed with a fork and deep-fried. Because the filling is cooked and cooled first, the pies fry briefly instead of waiting for raw meat to cook through a thick crust. Shortening rubbed into the flour makes a dough that should not be kneaded like bread, and warm filling melts that fat and tears the thin wrapper. A clear border with the air pushed out keeps the seams closed in the oil.
Sweet rice flour mixed with milk, coconut milk, eggs and melted butter makes a batter thin enough to pour like liquid. A long bake turns the bottom dense and chewy like mochi, with only a thin golden-brown crust on top. The cake comes from Hawaii, and a short reheat crisps that top again.
This oyakodon, chicken thigh and onion simmered in dashi, soy and mirin and set with egg, gets a handful of mitsuba at the very end. The lid goes on for twenty seconds before the heat goes off; any longer and the herb's parsley-like scent is gone.
Enoki pulled apart strand by strand and only filmed with batter fry into a loose, lacy round, crisp as tempura at the rim and chewy in the middle. A dip of soy sauce with vinegar and a pinch of chili flakes comes with it.
Pastırma, thin-sliced Turkish air-dried beef, has little in common with smoked sandwich pastrami, and together with kaşar cheese it salts the filling, so none is added. Red pepper added while still hot, or a torn sheet of yufka, lets the melting cheese leak into the oil.
Brown sugar and butter cook into a filling that sets at the edges but stays gooey, almost runny, in the middle of each small Canadian tart. This version adds cream and a few raisins, which give the toffee-like sweetness something to chew on. Eaten warm, the filling flows and the caramel smell is strongest, but once cooled it firms into a sticky, chewy layer.
Because it starts from cooked rice simmered in anchovy stock rather than raw grains, this porridge comes together much faster. The pollock roe breaks apart into the broth, tinting it pink and spreading its salty, savory flavor through the pot. Eggs poured into a rolling boil seize into rough clumps, but drizzled in at a gentle simmer they set into soft curds.
Ground chicken and pressed tofu make a filling with little fat, and against that mild filling the perilla leaf's sharp aroma comes forward. Sliced straight out of the pan, the pieces lose their juices onto the plate. Serve them whole or cut them just before eating.
Small lumps left in the batter make for a fluffier stack. Mixing stops before the batter turns smooth and the cakes turn tough, and the batter then rests a few minutes to hold on to the bubbles from the baking powder. A pan kept at medium-low lets the centers cook before the outsides scorch. Wait for the surface bubbles to burst and the edges to look dry, then flip only once, since an early or second turn spoils the shape.
Soft yeasted dough is pressed into a sheet pan, dimpled with fingertips, and each dimple gets a nub of butter before a scattering of sliced almonds. In the oven the butter melts into little pools that caramelize at the edges, and the almonds toast to a crisp gold. The cake underneath stays soft like brioche without feeling heavy, the kind of slice served with afternoon coffee in northern Germany.
Kecap manis, Indonesia's thick sweet soy sauce, coats each grain of cold rice in a glossy brown layer. Shrimp paste and sambal are fried first until the oil turns red, and the rice tastes salty and hot as well as sweet. On top goes a fried egg with crisp edges and a soft yolk.
Fresh shiitake caps are stuffed with pork seasoned with soy sauce, scallion and garlic, mounded slightly, then coated in egg and fried. The easily skipped step is a very light dusting of flour inside each cap, which acts like glue between mushroom and meat.
Pounded thin, the pork loin cooks through in about the time the crumb coat needs to turn golden, and the loosely attached breadcrumbs puff away from the meat. That thinness is the main difference from a thick Japanese tonkatsu. No deep fryer is needed: a wide pan with oil reaching halfway up the cutlet works, as long as the pan is swirled so hot oil runs under the coating. Lemon wedges take the place of any sauce.
A thin, deep caramel-colored crust crackles when bitten, giving way to a soft custard center scented with vanilla and dark rum. This is a bake to plan ahead: batter for these small Bordeaux cakes needs at least a full day of resting in the fridge.
Rice cooked in coconut milk with pandan leaves makes a rich, fragrant base for the fiery sambal served beside it. Around it go crisp dried anchovies, roasted peanuts, boiled egg and cucumber, and each bite can be salty, crunchy, cooling or hot.