1 hr 30 min
Filipino Chicken Adobo
Chicken braised in cane vinegar, soy, garlic and pepper until tender, then glazed with its reduced savory-sour sauce.
Open recipeDistinct kitchens across the wider world
Recipes from the Philippines to the Pacific and beyond
Explore Filipino adobo and pancit, Indonesian rendang and nasi goreng, Malaysian nasi lemak, Cambodian fish amok, Lao larb, Myanmar mohinga, Nepali momo and Sri Lankan hoppers, alongside Uzbek plov, Georgian khachapuri, Polish pierogi, Ukrainian borshch, Caribbean favorites and Peruvian ceviche. These are separate local foodways, not one blended cuisine; every recipe names its place, explains practical technique and credits its sources.
20 recipes published
50 min
Pancit Bihon Guisado
Fine rice noodles absorb a light soy-calamansi broth with chicken, shrimp and crisp-cut vegetables.
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3 hr 35 min
West Sumatran Beef Rendang
Beef slowly cooks in coconut milk and a fresh spice paste until the liquid reduces to a dark, aromatic coating.
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40 min
Nasi Goreng
Day-old rice fries with kecap manis, shallot-chilli paste and vegetables, then receives a crisp fried egg.
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1 hr 15 min
Nasi Lemak
Pandan-scented coconut rice is served with anchovy sambal, crisp peanuts, cucumber and egg.
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50 min
Singapore Chilli Crab
Mud crab simmers in a sweet-tangy tomato-chilli sauce finished with egg ribbons and soft buns for dipping.
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1 hr
Cambodian Fish Amok (Amok Trey)
White fish is folded into a coconut-kroeung custard and gently steamed in small banana-leaf cups.
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40 min
Lao Chicken Larb (Laap Gai)
Warm minced chicken is tossed with toasted rice powder, lime, fish sauce, mint and crisp fresh herbs.
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2 hr
Myanmar Mohinga
Rice noodles sit in a fragrant catfish broth thickened with toasted chickpea flour and finished with crisp toppings.
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1 hr 20 min
Nepali Chicken Momo
Thin wrappers enclose ginger-garlic chicken and herbs, then steam until juicy and serve with tomato achar.
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4 hr 40 min
Sri Lankan Egg Hoppers (Bittara Appa)
A fermented rice-and-coconut batter cooks into a lacy bowl-shaped pancake with an egg set in its soft centre.
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1 hr 45 min
Uzbek Plov (Palov)
Rice steams over browned lamb, golden carrots, onions and cumin in one deep pot, then is turned out for sharing.
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1 hr 40 min
Imeretian Khachapuri
A round Georgian bread seals a salty cheese filling inside soft yeasted dough and is finished with butter.
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1 hr 45 min
Polish Pierogi Ruskie
Tender half-moon dumplings hold potato, twaróg-style cheese and browned onion, then are boiled and buttered.
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1 hr 55 min
Ukrainian Borshch with Pork
Beetroot, cabbage, potato and pork simmer into a vivid ruby soup finished with dill and sour cream.
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5 hr 5 min
Jamaican Jerk Chicken
Chicken marinates in allspice, thyme, scallion, ginger and Scotch bonnet, then grills over steady heat.
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3 hr 35 min
Cuban Ropa Vieja
Beef brisket braises until shreddable, then simmers with peppers, tomato, cumin and oregano.
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2 hr 5 min
Trinidad Doubles
Soft turmeric-scented bara sandwiches curried chickpeas, with tamarind and pepper sauces added at the table.
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55 min
Peruvian Fish Ceviche
Firm white fish is briefly dressed in lime with red onion, ají chilli and cilantro, then served with sweet potato and corn.
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1 hr 55 min
Australian Lamingtons
Light sponge squares are filled with raspberry jam, dipped in chocolate icing and rolled in coconut.
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