1421 recipes. Page 9 of 60
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Pollock innards are salted for 30 minutes, then mixed with gochugaru, garlic, ginger and fish sauce and left in the fridge for at least three days to become jeotgal, a Korean salted relish. Most of the work is in the first wash: the innards are rubbed in cold water again and again until the rinse water runs clearer and the surface is less slick.
Com tam means broken rice: grains that cracked during milling and were once thrown away as unsellable. Today it is the base of a classic Ho Chi Minh City breakfast, and its small pieces take up the meat's marinade well. Instead of a bone-in chop over charcoal, this version uses thin slices of pork shoulder marinated with lemongrass and seared in a pan.
Canned silkworm pupae are rinsed, drained and stir-fried until soy sauce and chili flakes cook down into a thin glaze on the outside. In Korea this is a drinking snack, and the firm yet slightly yielding bite sets it apart from fish cake or tofu.
Said to have started at snack shops outside Seoul schools in the 1970s and 80s, this tteokbokki has no broth at all. The rice cakes brown in oil one side at a time, then the heat drops and a chili flake and soy paste goes in to coat them thinly. Warmed in the oil, the chili flakes smell toasty before they taste hot.
In Hong Kong and Guangzhou, char siu hangs from hooks in roast-meat shop windows after roasting in a fire oven; this version gets its lacquered red-brown surface on a rack in a home oven. A spoonful of honey is held back and brushed on only after the first turn. The slightly charred edges are the prized bits, and the meat is sliced thin over rice or wonton noodles.
A generous handful of minari, Korean water parsley, goes into this clam broth, and its fresh green smell reaches you before the spoon does. There is no separate stock: the clams and sliced garlic simply start in cold water.
Shredded chicken and pork, corn and butter beans cook down together in a tomato broth until the stew turns thick. Unlike gumbo, it has no long-cooked flour roux, and small cubes of potato break down to do the thickening while the corn keeps some pop. The recipe assumes fully cooked, unsauced meat: raw meat cannot simply be swapped in for the same time, and barbecue-sauced leftovers would throw off the sweetness and salt. Vinegar goes in at the very end to brighten the tomato.
Oyster, shiitake and enoki mushrooms differ in thickness and density and cook at different speeds even under the same steam. The firmer shiitake and oyster mushrooms go underneath, the quick-wilting enoki on top, and the dish comes off the heat before the enoki go limp.
Bo-kimchi wraps a filling of julienned radish, Korean pear, chestnuts, and blanched octopus in brined napa cabbage leaves, then ferments the bundles. After brining, check that the thick cabbage stems bend without snapping, and drain the rinsed leaves well, because wet leaves leave a watery pool inside each parcel. Overlap two large leaves so the filling is enclosed without gaps, and pack the bundles seam side down so they stay closed while they ferment. Blanch the octopus only briefly, since longer cooking makes it tough.
Cao lau belongs to Hoi An, where the noodles were traditionally made with water from an old Cham well and lye from the ash of trees on the nearby Cham Islands, giving them a dense chew; at home, thick rice noodles stand in. It is not a soup: only a few spoonfuls of the sticky soy and sugar pan glaze are poured over the noodles, so the bean sprouts, herbs and crumbled fried wonton skins keep their own textures.
Pork belly, fried until the fat turns translucent and the edges crisp, gives this arrabbiata a richer, meatier base than the usual garlic and chili tomato sauce. The heat comes from Korean gochugaru instead of dried Italian chili, so it lands as a familiar, warm Korean spiciness.
A dressing of mayonnaise and plain yogurt with parmesan stirred in gives the familiar Caesar creaminess with less weight, and stir-fried kimchi and seared tofu pull the salad toward Korea. Bread croutons, golden tofu cubes and crisp romaine each bring a different texture, which lasts only if the toppings are added right before eating.
Grated Gruyere and Emmental melt into gently steaming white wine to make a thick, glossy dip for cubes of baguette. Tossing the cheese with cornstarch first keeps it from seizing into clumps, and the wine and lemon juice cut the richness and salt of the aged cheeses. Too much heat splits the fondue into oil and lumps, so the wine never reaches a boil.
Buhari Hotel in Chennai is usually credited with introducing this South Indian fried chicken in 1965. Stories about the name point to a 65th menu item, among other theories, and none is settled. Thigh pieces marinated in yogurt, chili, garlic, and ginger get a sticky coat of egg and cornstarch and are fried twice, which gives a firm, deep-golden outside and a juicy inside. It spread across India as a bar snack with beer. Many restaurants finish it with fried curry leaves, but this version skips that step.
Store-bought changnanjeot, salted pollock innards, sits in a fine sieve for a minute or two while its thick brine drips away, then gets a fresh dressing of gochugaru, garlic, scallion and sesame oil. Pressing it in the sieve would dry the pieces out, so it is left alone. Covered and chilled for at least 10 minutes, it goes out in small portions.
Think of a cream pasta sauce spooned over rice instead of noodles: butter, garlic and onion, then chicken breast seared until browned, all simmered in heavy cream. Scrape up the browned bits from the pan as the cream goes in; much of the sauce's flavor comes from them.
Oyster mushrooms torn along the grain come apart in thin strands, while shiitake cut 5 mm thick have a fuller chew. Whether the mushrooms were rinsed matters less than whether they go into the pan wet or piled in layers.
Mild green chilies are split lengthwise, packed with a pork and tofu filling and fried in a thin batter. One bite goes through crisp coating, then snappy pepper, then soft filling.
The orange sheen of Bacolod-style grilled chicken comes from annatto oil, brushed on thinly every time the pieces are turned. In Bacolod a street called Manokan Country holds dozens of inasal stalls, and the dish is often simply called Bacolod chicken. A sour marinade of vinegar, lime juice, lemongrass, and garlic needs at least 2 hours and ideally a night in the fridge to reach into the thighs. Set aside annatto oil that never touches raw chicken for basting, and throw out the used marinade. In the Philippines it comes with garlic rice.
As soon as the clams open, soft tofu is spooned in with a large spoon and left alone. The curds soak up the clam broth in soft lumps; stirring hard breaks them down and clouds the soup white. Seasoned with soup soy sauce and no chili, it is not spicy at all.
Kimchi goes down first, then Spam, sausages, tofu and rice cakes are laid over it in neat rows by type, with the seasoning paste piled in the middle. The water is poured in around the edge rather than the center to keep those rows in place.
This recipe uses only pufferfish sold already cleaned by professionals for eating, never fish you prepare yourself. The lean fillets sit on a wide bed of bean sprouts and steam in a gochujang and chili flake sauce, and the sprouts soak up the spicy liquid while keeping their crunch.
Garlic chives are tossed straight into a paste of gochugaru, anchovy fish sauce, garlic and sugar with no salting and no fermentation, making this one of the fastest kimchi styles. The fish sauce supplies the briny depth that aged kimchi would build over days, and the chives' garlicky bite pushes the red pepper heat forward. Letting the chili flakes absorb the fish sauce for a couple of minutes before adding the chives avoids dry, patchy spots. Cutting the chives to 5 cm lets the paste reach inside the hollow stems and out to the leaf tips. Because pressing or kneading wilts them fast, the chives are lifted gently from below and left alone once the stems are coated red but still springy. It can be served right away, and after a night in the refrigerator the seasoning spreads evenly and the flavor mellows slightly, which suits grilled pork or noodles.
Only the foam gets skimmed from this doenjang broth, and the brisket fat left in gives the soybean-paste soup a rich, beefy body. Onion, zucchini, and oyster mushrooms simmer before the meat goes in, and their sweetness softens the salty, fermented edge of the paste. The final adjustment comes from soup soy sauce rather than more paste, since doenjang brands differ in saltiness. The thick knife-cut noodles cook right in the pot rather than separately, thickening the broth with their starch and giving it a heavier, almost creamy feel. If the soup reduces until it turns too cloudy or salty, 100 ml of water and one more boil set it right.