Sambal Ulek

18 long red chillies (about 230g), half deseeded (or all deseeded if you prefer less heat) 1 tbsp rice vinegar or white wine vinegar 1 tbsp sunflower oil 1/2 tsp sugar 1 tsp sea salt 1/4 tsp white pepper Bring a pan of salted water to the boil. Chop the chillies into 3cm chunks and… Continue reading Sambal Ulek

Soto Betawi (Indonesian Beef and Coconut Milk Soup)

1.2kg beef brisket, trimmed of any fat and cut into 3cm cubes 2 lemongrass stalks, bruised and tied in a knot 2 bay leaves 1 tbsp tamarind paste (or 1 tbsp lime juice mixed with 1 tbsp brown sugar) 700ml coconut milk 200ml whole milk 3 medium potatoes, peeled and cut into bite-sized chunks 3… Continue reading Soto Betawi (Indonesian Beef and Coconut Milk Soup)

Bakso (Indonesian Beef and Meatball Soup)

For the broth: 600g beef brisket, trimmed of any fat and cut into 3cm cubes 16 garlic cloves, peeled and bruised 8 banana shallots or 16 Thai shallots, peeled, roots removed, halved lengthways 800ml good-quality beef stock 1.6l good-quality chicken stock 2 pak choi or similar Asian greens, cut into chunks 240g dried flat rice… Continue reading Bakso (Indonesian Beef and Meatball Soup)

Pressure Cooker Pork Stew With Red Wine and Olives

2 pounds pork shoulder or pork stew meat, cut into 2-inch chunks 1 1/2 teaspoons kosher salt (Diamond Crystal), plus more as needed 3/4 teaspoon freshly ground black pepper, plus more as needed 6 garlic cloves, grated, passed through a press or crushed into a paste 1 tablespoon chopped fresh rosemary 1 tablespoon chopped fresh… Continue reading Pressure Cooker Pork Stew With Red Wine and Olives

Khoresh Kadoo Halvaii (Butternut Squash Stew)

A pinch of saffron threads (about 3/4 teaspoon) 1 tablespoon plus a pinch of granulated sugar, more as needed 1 pound precut butternut squash, cut into 1-inch cubes if needed 1/4 cup plus 1 tablespoon extra-virgin olive oil, plus more as needed Kosher salt (Diamond Crystal) and black pepper 1 large yellow onion, finely chopped… Continue reading Khoresh Kadoo Halvaii (Butternut Squash Stew)

Pressure Cooker Sticky Tamarind Baby Back Ribs (with Slow Cooker Variation)

4 to 5 pounds baby back ribs 1 teaspoon kosher salt, plus more to taste 1/4 cup tamarind paste or concentrate 1/4 cup fresh orange juice (from about 1/2 orange) 1/4 cup honey, plus more as needed 2 tablespoons soy sauce 1/4 teaspoon grated lime zest 1 tablespoon fresh lime juice 1 star anise pod… Continue reading Pressure Cooker Sticky Tamarind Baby Back Ribs (with Slow Cooker Variation)

Pressure Cooker Vegetable Sambar

1 cup toor dal/split Pigeon Pea washed 2 cups mix vegetables (carrot,beans,potato) 1 large tomato finely chopped 2 tablespoon sambar powder 1/2 teaspoon turmeric powder 1 teaspoon red chili powder 1 tablespoon tamarind Concentrate *See Notes 1/4 cup coconut paste optional *See Notes 4 cups water salt to taste 2 tablespoon cilantro/Coriander leaves to garnish… Continue reading Pressure Cooker Vegetable Sambar

Apple Cheddar Cheese Straws

1 large egg 1/2 cup plus 2 teaspoons apple butter, divided 1/4 teaspoon kosher salt 1 sheet frozen puff pastry (about 8 ounces), thawed 4 ounces sharp yellow cheddar cheese, grated (about 2/3 cup) 3 ounces sharp white cheddar, grated (about 1/2 cup) Flaky salt Heat the oven to 375°F (190°C). Line 2 sheet pans… Continue reading Apple Cheddar Cheese Straws

Spicy Peanut Stew With Ginger and Tomato

1 medium-size eggplant, peeled and cut into 1/2-inch dice 1 teaspoon salt, more to taste 1 teaspoon ground cumin 1 teaspoon ground coriander 1/4 teaspoon turmeric 1/8 teaspoon cayenne 1/4 cup peanut oil 2 shallots, thinly sliced 2 inches fresh ginger, peeled and minced 1 to 2 jalapeño chilies, seeded and minced 1 onion, chopped… Continue reading Spicy Peanut Stew With Ginger and Tomato

Sabudana Khichdi

1 cup medium tapioca pearls (look for sabudana at an Indian grocer) 3 or 4 small-medium yellow potatoes (about 8 ounces), such as Yukon Gold or Yellow Finn Fine sea salt 1/2 cup raw peanuts 4 to 5 Thai chiles, stems removed, roughly chopped 1 (3-inch) piece fresh ginger, peeled and sliced into 1/4-inch coins… Continue reading Sabudana Khichdi

Halloumi with Corn and Cherry Tomatoes

4 tablespoons extra-virgin olive oil, more as needed 12 to 14 ounces halloumi cheese, diced into 1-inch cubes and patted dry 2 cups corn kernels, fresh or frozen and thawed (from 2 to 3 ears of corn) 2 cups halved cherry tomatoes 1 jalapeño, seeded or not, thinly sliced 1 teaspoon cumin seeds 1 teaspoon… Continue reading Halloumi with Corn and Cherry Tomatoes

Pressure Cooker Dal Makhani with Brown Rice

1 cup black gram beans or adzuki beans or whole brown lentils 1/3 cup red kidney beans 1 tablespoon oil or ghee 1 teaspoon cumin seeds 1 medium yellow onion finely diced 1/4 teaspoon ground turmeric 2 tablespoons fresh ginger grated 1 tablespoon of minced garlic 2 cups tomatoes diced 2 teaspoons kosher salt 2… Continue reading Pressure Cooker Dal Makhani with Brown Rice

Summer Vegetables in Spiced Yogurt Sauce

3 tablespoons neutral oil or ghee 1 (2-inch) piece ginger, peeled and grated 4 garlic cloves, minced 1/2 teaspoon cumin seeds 1/2 teaspoon ground turmeric 1/8 teaspoon ground cayenne 1 serrano chile, thinly sliced (use less, or remove seeds, for a milder stew) 1 medium onion, diced small Kosher salt 1/2 teaspoon garam masala 4… Continue reading Summer Vegetables in Spiced Yogurt Sauce

Panch Dal

Dal: 1/4 cup channa dal 1/4 cup urad dal 1/4 cup masur dal 1/4 cup toovar dal 1/2 cup mung dal 5 cups wter 1/2 teaspoon turmeric 1/2 teaspoon cayenne Spices: 1 tablespoon vegetable oil or ghee 1 large onion, finely chopped 1 tablespoon finely chopped garlic 1 teaspoon cumin seed 1 teaspoon garam masala… Continue reading Panch Dal

Bhutanese Chili Chicken with Tomatoes and Red Rice (Jasha Maroo)

1 lb boneless, skinless chicken breast(s) 1 cup whole grain red rice 1/4 cup cornstarch 3 tbsp + 1 tsp sesame oil 1/2 cup red onion(s), sliced lengthwise 2 cloves garlic, minced 1/2 cup red hot chili pepper(s), chopped 3 tbsp ginger, minced 2 tbsp low-sodium soy sauce 2 tomato(es), large, cut into wedges Cook… Continue reading Bhutanese Chili Chicken with Tomatoes and Red Rice (Jasha Maroo)

Korean Sheet Pan Shrimp

4 T gochujang sauce 4 T sesame oil 4 T honey 1 lb shelled fresh or frozen shrimp (I prefer anywhere between 16-25/lb.) 1 red pepper cut into large cubes 3/4 lb parboiled green beans 2 – 3 scallions cut on diagonal in 3- inch sections Garlic Chips (In the salad section with croutons) Chili… Continue reading Korean Sheet Pan Shrimp

Himalayan Pulled Noodle Soup (Thukpa or Thenthuk)

2 teaspoons vegetable oil 2 tablespoons white or red onion in thin, small slivers 6-8 scallions, chopped with chopped green tops reserved for garnish 6-8 garlic cloves, minced 3-4 tablespoons ginger, minced 3 medium tomatoes, peeled and chopped Kosher salt 6-8 cups light vegetable stock 6-8 tablespoons soy sauce 6 small to medium yellow potatoes,… Continue reading Himalayan Pulled Noodle Soup (Thukpa or Thenthuk)

Burmese Chili Lamb

1 1/2 pounds boneless leg of lamb 1 teaspoon cornstarch 1/4 teaspoon ground black pepper 1/2 teaspoon salt 3 tablespoons canola oil 1 teaspoon cumin seeds 1 teaspoon black mustard seeds 1 1/2 teaspoons soy sauce 1 1/2 teaspoons dark soy sauce or regular soy sauce 2 teaspoons unseasoned rice vinegar 1 teaspoon sugar 1… Continue reading Burmese Chili Lamb