1421 recipes. Page 7 of 60
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Thin beef and thick onion rings are tossed in a salty, tangy sauce of soy sauce and lime juice, a regular weeknight dish with rice in Filipino homes. It is the Philippine version of Spanish bistec, and there calamansi is squeezed in where wine or vinegar would go; lime takes its place in this recipe. The onions cook only until translucent with lightly browned edges and keep some crunch.
Under a mayonnaise and Parmesan lid, the tomato layer stays soft and juicy rather than setting like a quiche, since no eggs bind it. The usual failure is a soggy base: even a blind-baked shell cannot absorb unlimited tomato juice, so salting and blotting the slices matters as much as the pastry step.
No heat touches the garlic chives: they are simply tossed with soy sauce, vinegar and gochugaru. Pressing or squeezing draws water out of the stems, so the tossing is a light lift for no more than 20 seconds, and the dish is served right away or within five minutes.
Cut into the finished pot and the rice is white except where the saffron water landed, leaving scattered patches of gold. The yogurt and garam masala chicken sits at the bottom, so dig the spoon all the way down to serve rice and chicken together.
Firm bottle gourd is sliced thin, salted briefly, stir-fried, and then finished covered with a splash of water. When it is done, the edges turn translucent and a chopstick slides in easily. Garlic and green onion are the only aromatics, which keeps the gourd's mild flavor up front.
The skewered fish cakes start in a dry pan with no oil. Driving off their surface moisture is what lets the soy and gochujang glaze stay put instead of running off. After brushing, a short second spell over the heat melts the sugar into a shine, and sliced green onion and sesame seeds go on top.
The soy and honey glaze goes on in two rounds, so the bollak, a small Korean rockfish, comes out with a dark, glossy brown skin. The fish is lean and dries out quickly, so keep the grilling short.
No anchovy or kelp stock here, just the liquor from the clams and the sweetness of napa cabbage, so the soup tastes clean and gentle. That also means any leftover grit has nowhere to hide, which is why the clams need a thorough soak beforehand.
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.
A clear mushroom stew seasoned with kelp water and soup soy sauce, made without a drop of oil. To keep the broth from clouding, the foam is skimmed and, once the tofu is in, the pot is gently shaken instead of stirred. The mushrooms are rinsed quickly rather than soaked, since soaking washes out their scent.
Monkfish stomach has a dense, springy chew that ordinary fish fillet lacks, and each bite releases more of the spicy-savory glaze. Most of the work is in the cleaning: if the slime is not scrubbed off with salt and flour, the blanching water smells strong and so does the dish. With only a little water in the pot, the gochugaru sauce reduces to a thick red coating.
Chewy shiitake caps and meaty strips of king oyster mushroom hold their chew through days in a garlicky soy, vinegar and sugar brine with dried chili. Cutting both to a similar thickness lets them season at the same pace. One minute of blanching is enough. Any longer and the mushrooms turn soft and watery. Squeezing them firmly afterward matters more than the blanch itself, since leftover water dilutes the brine.
Kecap manis, Indonesia's thick sweet soy sauce, caramelizes against the hot wok and wraps the thin rice vermicelli in a dark, sticky coat. Sambal fried in the oil first puts heat underneath that sweetness, and chicken, cabbage and carrot are tossed in quickly so the vegetables keep some crunch. Street stalls and warung across Indonesia and Malaysia cook it from early morning until late at night.
Swapping basil for chamnamul, a celery-scented Korean mountain herb, and pine nuts for toasted walnuts makes this pesto greener and earthier than Genovese. Parmigiano and lemon juice set the salt and acidity. Twisted trofie hold the pesto in their grooves, and because they are not rinsed, their surface starch helps the sauce cling.
Shredded chicken breast and cabbage cut thinner than 2mm are tossed in a sweet-sour dressing of fish sauce, lime juice and sugar. The thick cabbage core is cut out before slicing because it stays tough in the salad. Fish sauce brings salt and savoriness to the lean chicken, lime brings sharpness, and raw cabbage and carrot do the crunching. Poached chicken needs to cool completely before it is pulled apart along the grain. Shredding it hot squeezes out the juices and leaves it dry. Cilantro and roasted peanuts scattered over the top add fragrance and a nutty crunch.
Bread dipped for about 3 seconds a side in salted egg, with no milk, is lowered straight into hot oil, where the egg forms a thin crust on the outside instead of soaking the center like a custardy French toast. Thin, soft slices tear easily once wet, and a wide spatula underneath helps, with each slice dipped on its own just before frying. The cue to lift a slice is a fully set coating with no wet patches, more than any timing. Garlic sour cream stays in its own bowl for dipping just before each bite rather than spread on top. The fried slices are never stacked, since trapped steam softens the crust.
Unlike Korean fish braises, this southern Vietnamese home dish has no chili at all; caramel and black pepper carry the flavor. Sugar is cooked to a dark caramel first, and catfish or another white fish then braises in it with fish sauce and coconut water. Once the sugar passes deep amber and starts to blacken it turns bitter, and the shallots and garlic go into the pot just before that point. Sweet and salty up front, it ends with the bite of pepper.
Ham and low-moisture mozzarella are rolled up inside pizza dough, so each slice shows a spiral of bread and filling. No tomato sauce goes inside. Melted cheese does not mean it is done: if the dough in the middle is still damp, it needs more time, and 93°C at the center is the mark to aim for.
Cedrela shoots are dressed only with soy sauce, garlic, and sesame oil, keeping the seasoning plain so the aroma of the young shoots stays in front. Trimming a little extra from the lower stems, which are much thicker than the tender tips, lets the whole shoot cook evenly in just 40 seconds of blanching.
Small rolls of plain seasoned rice with no filling sit beside spicy squid and seasoned radish, and you take a bite of one, then the other. It is the Tongyeong way: salt and sesame oil for the rice, and all the heat in the side dishes.
Dried bottle gourd strips are thin slices of the gourd's inner flesh, and they need more than 30 minutes of soaking to turn chewy again. They cook in perilla oil, and the ground perilla seed goes in while a little liquid remains, soaking it up and clinging to the strips as a thick coating. It is a mild namul to set beside more strongly seasoned banchan.
Soy sauce and sugar replace the usual red gochujang, so the rice cakes taste like Korean soy-marinated galbi rather than spicy street tteokbokki. The marinated boneless pork rib is seared hard first, then water lifts the browned glaze off the pan and carries the meat flavor into the sauce.
Grated Korean pear does two jobs in this marinade: its enzymes soften the thin slices of sirloin, and its sugars meet the soy sauce to form the sweet, salty gloss that bulgogi is recognized by. Whether that gloss forms depends on the pan. When all the beef goes into the pan at once, the temperature drops and the meat stews in its own liquid, turning gray and chewy instead of browning at the edges. Onion and scallion marinate alongside the beef and soak up the same seasoning. Spoon it over rice or wrap it in lettuce.
In this clam soup the radish is eaten as eagerly as the clams. It simmers for about seven minutes before the white clams and a spoonful of cheongju (clear rice wine) go in, then softens as it soaks up their broth. Salt is added only in pinches, after tasting.