483 recipes. Page 9 of 21
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Mustard and lemon juice keep the mashed yolk filling from tasting heavy, giving each halved white a sharp, creamy center. The white works as the container, and eggs cooled all the way through before cutting give clean, unbroken edges. A pinch of paprika on top is mostly about color against the pale filling. Serve them cold, before the surface starts to dry.
Dough stretched paper-thin with oiled hands is wrapped around curried ground beef and beaten egg, folded into a square parcel, and pan-fried until both sides turn golden. The result is layers of crisp pastry around a moist, savory center. Unlike plain roti canai, this Malaysian stuffed flatbread makes a full meal on its own, cut into pieces and dipped in curry sauce or chutney.
Black rice flour tints these muffins grey-purple inside, and toasted black sesame seeds, left whole, are scattered all through the crumb, popping as you chew.
The eggs are fried first, then the same pan goes up to high for the shrimp and squid, which come off the heat the moment they turn opaque. Whatever juices collect in the pan are poured over the rice along with the seafood.
Butter dough that rises twice before it is twisted and fried gives a doughnut that stretches and chews when you bite it. Roll it in sugar the moment it leaves the oil, while it is hot enough for the sugar to stick.
Eggs are whipped for 4 to 5 minutes into a creamy foam, poured into boiling broth, and left covered off the heat until the foam puffs into a soft dome and sets. Records put the dish on breakfast trays at the Fukuroi post station in the Edo period, and the Fukuroi tourism association revived it from those old documents.
Shredded potato and kimchi are pressed into a pan or cup-shaped mold to form a thick base and rim, and the hollow in the middle is filled with mozzarella and green onion and covered until the cheese melts. The potato is rinsed only once in cold water to keep its starch, which is what holds the cup shape. Being bite-sized, they also work as party finger food.
Rice cakes, kimchi, eggs and a slice of cheese turn two packs of instant ramen into a loaded snack-bar style bowl. Kimchi and cheese both bring salt, so the seasoning packet tastes stronger than usual if it all goes in at once. The noodles tend to finish before the eggs set, and lifting them out early saves them from going soft.
Breaded, pan-browned eggplant slices layered with tomato sauce, mozzarella, and Parmesan bake into a casserole that should still cut into clean layers. Salting the slices first draws out water and some bitterness, and without it the eggplant goes soft under the sauce. Restraint with the sauce matters just as much, because a pool of it around the dish softens the crust. A five-minute rest after baking lets the layers settle before slicing.
Stretched until the counter almost shows through, brushed with butter, and folded into a square, this Malaysian flatbread tears apart into thin, flaky layers. Right out of the pan, the bread gets a gentle clap from the edges so the folded layers separate before they set together.
A 15-minute rest in the fridge before baking helps the batter rise into the madeleine's raised hump. Black rice flour gives the crumb a purple cast, and coarsely chopped walnuts turn up here and there.
Shrimp, squid and mussel meat hit the hot pan first, followed by carrot, egg and cold rice in turn. Soy sauce and oyster sauce are measured in teaspoons, enough to season without covering the seafood. Sesame oil goes in only after the heat is off, for its aroma.
The usual way cheese sticks go wrong is the melted cheese breaking through the coating and running into the oil. That is why these get two coats of parsley breadcrumbs and a stint in the freezer before a short fry. Serve with tomato sauce for dipping.
Adding dumplings to rice cake soup stretches one pot to feed more people, and starch from the wrappers thickens the bone broth slightly.
Wavy ramen strands leave ridges and pockets across the surface of this pancake, and those uneven spots fry up especially crunchy. The noodles are boiled for only two minutes so they stay firm; the heat of the pan finishes them and they keep their spring instead of collapsing into the batter.
Bonito flakes steeped off the heat in a chicken and kombu stock add a layer of smoky fish aroma on top of the chicken. For a clear stock, the bones are blanched and scrubbed first, and the pot is kept below a hard boil with frequent skimming. Seasoning comes from a tare of soy sauce and mirin warmed only until it bubbles at the edges, spooned into each bowl before the hot stock is poured in. Narutomaki with its pink swirl, menma, and a soft-boiled egg sit over noodles cooked slightly under the package time so they hold their firmness in the soup.
Thin lengthwise strips of eggplant get roasted before rolling, which makes them bend around the ricotta filling without cracking. Keep the filling thick and use less than seems right; overstuffed rolls split or unravel in the oven.
King oyster mushrooms are cut lengthwise into wide slabs 1.5 cm thick and breaded like tonkatsu, and the thickness gives them a meaty chew without any meat. Like the pork version, they go to the table with tonkatsu sauce.
Black sesame paste is stirred into a dark chocolate batter for these dense, fudgy brownies, and its nutty flavor stays on well after the chocolate. The paste goes in only once the eggs are fully mixed, so it spreads through the batter instead of clumping in one spot.
Daegu's junghwa bibimbap, a Chinese-Korean rice bowl, piles pork, squid, shrimp, and cabbage, stir-fried over high heat until no loose liquid is left, onto rice and tops it with a runny-yolked fried egg. Once the burner is on high there is no time to stop, and the chili powder, oyster sauce, soy sauce, and garlic are measured out beforehand.
These are the squid rings Korean street stalls and snack bars fry to order, made at home. The batter is mixed with cold water and stirred only briefly, deliberately leaving small lumps; those lumps are what make the coating rough and crunchy.
People in Korea still say that eating a bowl on New Year's Day adds a year to your age. In the hot broth the oval slices of rice cake loosen on the surface, giving the soup a little body, while the centers stay dense and chewy. This version simmers bite-sized beef straight in water instead of starting from bone stock, for a lighter broth.
Perilla leaves have a strong scent, so the pork and tofu filling is seasoned simply, with only soy sauce and black pepper. A thin layer goes inside each leaf, which is folded, fried, then cut in half again into single bites.
Turmeric turns the broth a bright gold, and galangal and lemongrass give the chicken stock a warm, citrusy perfume. Unlike a plain chicken noodle soup, the aromatics are ground into a paste and fried in oil before the chicken and water go in, which gives this Indonesian soup its earthy depth. Rice noodles, boiled eggs, and mung bean sprouts sit in the bowl first, and the hot broth poured over them warms everything through. A squeeze of lime at the table cuts through the turmeric.