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Nitya's Cauliflower
Side Dish Indian

Nitya's Cauliflower

4.1

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Heat oil in a large, deep skillet over medium-high heat. Saute mustard seeds in hot oil until popping and toasted, 10 to 15 seconds.
  2. 2 Stir cauliflower, potato, salt, and turmeric into oil until coated completely; cover the skillet with a lid, reduce heat to medium, and cook, stirring every few minutes, until cauliflower and potato are tender, 15 to 20 minutes. Season with sugar and cayenne pepper and cook until flavors develop, about 2 minutes more.

By Ursula Voges

Cindy's Yellow Rice
Side Dish Caribbean

Cindy's Yellow Rice

4.4

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Bring water to a boil in a saucepan. Add rice, onion, olive oil, turmeric, garlic powder, black pepper, and salt. Cover, reduce heat to low, and simmer until water is absorbed and rice is tender, about 20 minutes.
  3. 3 Fluff rice with a fork before serving.

By cindy_richelle

Microwave Bread-and-Butter Pickles
Side Dish American

Microwave Bread-and-Butter Pickles

4.9

Prep
15 min
Cook
10 min
Total
85 min

Instructions

  1. 1 Stir sugar and vinegar together in a large microwave-safe bowl until sugar dissolved; stir in salt, mustard seeds, celery seeds, and turmeric. Stir in cucumbers and onion.
  2. 2 Microwave on high, stirring twice, until cucumbers are tender and onion is translucent, 7 to 8 minutes. Chill before serving.

By Lisa S

Savory Coconut Rice
Side Dish Asian

Savory Coconut Rice

4.5

Prep
10 min
Cook
22 min
Total
37 min

Instructions

  1. 1 Place rice in a heavy-bottomed saucepan. Add grated ginger, kosher salt, red chili flakes, and turmeric. Pour in water and coconut milk. Whisk until mixture is well combined (do not stir again).
  2. 2 Place pan over medium-high heat and bring to a simmer. When mixture starts to bubble and reaches a low simmer, place bay leaf on the surface, cover tightly, and reduce heat to low. Cook for 18 minutes without taking off the lid. Remove pan from heat and let sit 5 minutes, covered. Fluff rice with a fork.

By John Mitzewich

Curry Mashed Potatoes
Side Dish American

Curry Mashed Potatoes

4.5

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Place potatoes in a large pot and cover with salted water. Bring to a boil at medium-high heat; cook until tender, about 10 minutes. Drain; return potatoes to the pot.
  2. 2 Add milk, butter, curry powder, salt, turmeric, garlic powder, onion powder, coriander, and cayenne pepper to the pot.
  3. 3 Mash potatoes with a potato masher until smooth and seasonings are evenly distributed.

By Chef Mo

Tomato Freekeh
Side Dish Middle Eastern

Tomato Freekeh

3.8

Prep
10 min
Cook
60 min
Total
85 min

Instructions

  1. 1 Rinse and drain freekeh. Place freekeh in a bowl with enough water to cover; soak for 10 minutes. Drain.
  2. 2 Stir vegetable broth, water, and olive oil together in a large pot; bring to a boil. Stir freekeh, tomato paste, paprika, cumin, turmeric, salt, and black pepper into vegetable broth mixture; bring mixture to a boil.
  3. 3 Reduce heat to medium-low and simmer freekeh mixture, stirring occasionally, until most of the liquid is absorbed, about 1 hour. Remove freekeh from heat and let rest for 5 minutes. Fluff with a fork.

By Nesreen

Turnip with Coconut
Side Dish Indian

Turnip with Coconut

4.2

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Heat the oil in a skillet over high heat; cook the mustard seeds in the hot oil until the seeds no longer are crackling. Stir the asafoetida powder into the mustard seeds; add the turnips, turnip leaves, and onion to the skillet. Season the mixture with the paprika, turmeric, and salt. Pour the water over the mixture, place a cover on the skillet, reduce heat to medium, and cook until the turnip is cooked yet remains crunchy, 5 to 7 minutes. Return heat to high to cook off any excess water. Mix the coconut into the mixture just before serving.

By rubiabecka

Sweet Zucchini Relish
Side Dish American

Sweet Zucchini Relish

4.8

Prep
50 min
Cook
70 min
Total
720 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Place zucchini and onion in a large, non-metallic bowl; sprinkle salt on top. Use your hands to evenly mix salt with zucchini. Cover and refrigerate overnight.
  3. 3 Drain zucchini in a colander and rinse well with cool water. Squeeze out excess water; set zucchini aside.
  4. 4 Place sugar, vinegar, red and green bell pepper, and cornstarch into a large pot. Add celery seed, nutmeg, turmeric, and black pepper. Stir to combine, then add drained zucchini. Bring to a boil over medium-high heat; reduce heat to medium-low and simmer 30 minutes.
  5. 5 Meanwhile, sterilize seven 1-pint jars and lids. Pack relish into sterilized jars, filling to within 1/4 inch of the top. Screw on the lids.
  6. 6 Place a rack in the bottom of a large stockpot and fill halfway with boiling water. Carefully lower jars into the pot using a holder. Leave a 2-inch space between jars. Pour in more boiling water if necessary, until the tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes.
  7. 7 Remove jars from the pot and place on a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that seal is tight (lid does not move up or down at all).

By Gail

Pool Hall Coleslaw
Side Dish American

Pool Hall Coleslaw

4.6

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 In a large stock pot, combine vinegar, mustard, white sugar, and brown sugar. Season with turmeric, salt, black pepper, and red pepper flakes. Stir to dissolve sugar and bring to a boil.
  2. 2 Add cabbage, carrots, peppers, and onions. Return to a boil, then reduce the heat to medium-low and simmer for 20 to 25 minutes, frequently stirring.

By Russ Alexander

Cholay (Curried Chickpeas)
Side Dish Indian

Cholay (Curried Chickpeas)

4.0

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Place 2 cups water, tea bag, and bay leaf into a pot and bring water to a boil. Reserving about 1/2 cup garbanzo beans, stir beans into boiling water. When beans are heated through, discard tea bag and bay leaf. Remove from heat. Drain beans, reserving water, and set aside.
  2. 2 Heat 2 teaspoons oil in a skillet over medium heat and sauté sliced onion until tender. Remove from heat, cool, and mix in reserved garbanzo beans, 1 tomato, and 1/2 the cilantro leaves. Set aside.
  3. 3 Heat remaining oil in a skillet over medium heat. Blend in coriander, cumin seeds, ginger, and garlic. Cook and stir for 15 to 20 seconds, until lightly browned. Mix in turmeric. Stir chopped onion into the skillet and cook until tender. Mix in remaining tomatoes. Season with salt, cayenne pepper, and garam masala. Bring tomato liquid to a boil and cook about 5 minutes. Stir in boiled garbanzo beans, sliced onion mixture, and enough of the reserved water to attain a thick, gravy-like consistency. Continue to cook and stir 5 minutes. Garnish with remaining cilantro leaves to serve.

By SHAMMI EDWARDS

Tomato Bhath (Tomato Rice)
Side Dish Indian

Tomato Bhath (Tomato Rice)

4.3

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Make the masala podi by heating 1 tablespoon oil in a skillet over medium heat; fry the chana dal, urad dal, dried chile peppers, coriander seeds, and cumin seeds in the hot oil until fragrant and beginning to brown, about 5 minutes. Grind the mixture with the coconut into a fine powder using a mortar and pestle.
  2. 2 Heat 2 tablespoons oil in a large skillet. Fry the peanuts and mustard seeds in the hot oil until the peanuts begin to brown, 2 to 3 minutes. Add the onions, green chile peppers, curry leaves, and asafoetida powder to the peanut mixture; cook and stir until the onions are browned, 5 to 7 minutes. Stir the tomatoes, turmeric, sugar, and salt into the mixture; continue cooking until the tomatoes are soft, about 10 minutes more. Season with the masala podi. Crumble the rice into the skillet, using the back of a spoon to separate the individual grains. Cook and stir until the rice is mixed into the dish and hot, 5 to 7 minutes. Garnish with the cilantro to serve.

By SUSMITA

Filipino Coconut Garlic Fried Rice (Sinangag)
Dinner Southeast Asian

Filipino Coconut Garlic Fried Rice (Sinangag)

5.0

Prep
10 min
Cook
35 min
Total
165 min

Instructions

  1. 1 Place rice in a large bowl with enough water to cover by a few inches; swirl with your fingers, then drain. Repeat until water runs clear, about 3 times.
  2. 2 Combine rice, 1 ½ cups water, coconut cream, turmeric, and salt in a saucepan; bring to a boil. Reduce heat and simmer, covered, until rice is tender and liquid is absorbed, about 20 minutes. Chill, uncovered, 2 to 4 hours to overnight.
  3. 3 Heat coconut oil in a 12-inch skillet or wok over high heat. Add garlic; cook until it just begins to brown, about 1 minute. Add rice and spread in an even layer; cook, without stirring, until lightly browned and crisp on the bottom, about 4 minutes. Add fish sauce; cook, stirring, until fully combined and heated through, about 2 minutes.

By Yana Gilbuena

Indonesian Spiced Rice
Dinner Southeast Asian

Indonesian Spiced Rice

4.6

Prep
10 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Heat oil in a large, heavy pan over medium heat. Stir in onion, jalapeños, and garlic. Sauté until onion is translucent; about 6 to 8 minutes.
  2. 2 Stir in turmeric and cinnamon. Add rice; cook and stir for 2 minutes. Mix in chicken broth, water, and bay leaf; bring to a boil. Reduce heat to low, cover, and cook for 20 minutes.
  3. 3 Turn off the heat and let sit for 5 minutes. Garnish with chopped green onion.

By Andi

Chicken Curry Puffs
Appetizer Southeast Asian

Chicken Curry Puffs

4.5

Prep
30 min
Cook
50 min
Total
90 min

Instructions

  1. 1 Heat vegetable oil in a saucepan over medium-low heat. Stir in coriander, turmeric, cumin, and curry powder. Cook a few seconds until fragrant. Pour in coconut milk, onions, lemon grass, and red pepper; cook until vegetables are tender, about 7 minutes. Stir in potato and continue cooking for 12 minutes, adding more coconut milk if the mixture becomes too dry. Stir in chicken, then season with salt. Cook and stir until chicken and potato have absorbed most of the liquid, then spread the mixture onto a plate to cool.
  2. 2 Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
  3. 3 Unfold puff pastry and cut each sheet into 9 squares. Place heaping spoonfuls of the filling in the center of each square. Gather all 4 corners of the pastry and pinch together at the top, forming a small pouch. Place each pastry on the baking sheet, about 1 inch apart.
  4. 4 Bake in the preheated oven until golden brown, 22 to 27 minutes. Cool on the baking sheet for 10 minutes before removing to cool on a wire rack. Serve warm or at room temperature.

By argus

Malaysian Chicken Satay
Appetizer Southeast Asian

Malaysian Chicken Satay

4.0

Prep
30 min
Cook
20 min
Total
1490 min

Instructions

  1. 1 Place chicken cubes in a large bowl.
  2. 2 Place onions, brown sugar, garlic, shrimp paste, galangal powder, coriander, cumin, anise seed, black pepper, and turmeric in the bowl of a food processor. Grind into a smooth paste. Transfer to bowl with chicken; mix well to coat chicken.
  3. 3 Cover the bowl with plastic wrap and marinate in the refrigerator for 24 hours.
  4. 4 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line 2 baking sheets with aluminum foil.
  5. 5 Thread chicken onto bamboo skewers, leaving enough space to hold skewers. Arrange skewers on baking sheets.
  6. 6 Broil in the preheated oven until top is browned, about 10 minutes. Remove from oven; flip all the skewers over. Return to the oven and broil second side until browned, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Eddie

Bánh Xèo (Vietnamese Crêpes)
Dinner Southeast Asian

Bánh Xèo (Vietnamese Crêpes)

4.2

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Make the crêpe batter: Mix rice flour, sugar, salt, and turmeric together in a large bowl. Beat in coconut milk until thick. Slowly beat in water until it reaches the consistency of a thin crêpe batter.
  2. 2 Make the filling: Heat 1 1/2 tablespoon oil in a large skillet over medium-high heat. Add shallot and garlic; cook and stir until fragrant but not browned, 1 to 2 minutes. Add shrimp; sauté until cooked through and opaque, 3 to 4 minutes. Season with fish sauce and salt. Transfer filling to a bowl.
  3. 3 Preheat the oven to 200 degrees F (95 degrees C).
  4. 4 Wipe out the skillet and reheat over medium heat. Add remaining 1/2 tablespoon oil. Stir crêpe batter and pour 1/2 cup into the hot skillet, swirling to coat the bottom. Lay 3 or 4 cooked shrimp on the bottom half of the crêpe. Top with a small handful of bean sprouts. Cook until batter looks set and edges start to brown, about 1 minute. Fold crêpe over and slide onto an oven-safe plate.
  5. 5 Place crêpe in the preheated oven to keep warm. Repeat with remaining batter, shrimp, and bean sprouts
  6. 6 Serve crêpes with lettuce leaves. Break off pieces of crêpe and roll them up in lettuce to eat.

By foxyamf

Spicy Tomato Chicken (Ayam Masak Merah)
Dinner Southeast Asian

Spicy Tomato Chicken (Ayam Masak Merah)

4.6

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Rub the chicken with turmeric powder and salt. Set aside. Soak the dried red chile peppers in hot water until softened. Blend the softened dried chile, fresh red chile pepper, garlic, onion, and ginger in a blender to a paste.
  2. 2 Heat the oil in a large skillet over medium-high heat. Brown the chicken in the hot oil until golden on all sides. Remove the chicken from the skillet and set aside. Remove excess oil from the skillet, leaving about 1 tablespoon. Cook and stir the chile paste with the cinnamon, star anise, cloves and cardamom seeds until fragrant. Return the chicken to the skillet. Stir in the water, adding more if needed. Toss in the tomatoes and stir in the ketchup and sugar. Bring to a boil then reduce heat to medium-low and simmer until no the chicken longer pink at the bone and the juices run clear, about 15 minutes. Serve hot.

By phoenixfyre

Chef John's Beef Rendang
Dinner Southeast Asian

Chef John's Beef Rendang

4.7

Prep
25 min
Cook
245 min
Total
270 min

Instructions

  1. 1 Cut beef chuck into 2-inch pieces.
  2. 2 Combine shallots, garlic, ginger, galangal, serrano and Fresno chiles, salt, red pepper flakes, coriander, turmeric, cardamom, and nutmeg in the bowl of a food processor. Pulse until paste is very finely ground, stopping occasionally to scrape down the sides with a spatula.
  3. 3 Heat oil in a pan over medium heat. Add the curry paste. Cook and stir until it starts to dry out, then stir in the beef. Add coconut milk, tamarind paste, and brown sugar. Stir to combine. Fill up the empty can of coconut milk with water and pour it into the pan. Increase heat to medium-high; bring to a simmer.
  4. 4 In the meantime, bruise lemongrass with the back of your knife. Cut into 1- to 2-inch pieces and add to the curry. Reduce heat to medium. Cook, uncovered, stirring occasionally, until beef is fork-tender and sauce is fully reduced, about 4 hours. Stir more frequently as water reduces; add more water or lower the heat if sauce is reducing faster than beef is softening.
  5. 5 Remove lemongrass to serve. For best results, let cool and serve the next day.

By John Mitzewich

Penang Pork Satay
Dinner Southeast Asian

Penang Pork Satay

4.8

Prep
30 min
Cook
20 min
Total
290 min

Instructions

  1. 1 Place fresh turmeric in a food processor along with powdered turmeric. Add ginger, shallot, garlic, brown sugar, ancho chili powder, coriander, chipotle, cayenne, rice vinegar, soy sauce, fish sauce, tamarind paste, and cilantro. Blend into a fine paste.
  2. 2 Cut pork into 1 1/2-inch cubes, trimming off fat as needed. Place pork in a bowl; season with salt. Pour in the marinade. Mix and massage pork with your hands until completely coated. Cover with plastic wrap and refrigerate for 4 to 18 hours.
  3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Thread pork through skewers so the pieces are touching but not squished together. Reserve leftover marinade.
  4. 4 Grill skewers, brushing on reserved marinade, until pork just starts to firm up but is still slightly pink in the center, about 10 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Serve immediately.

By John Mitzewich

Mutton Varuval (Malaysian Indian-Style Goat Curry)
Dinner Southeast Asian

Mutton Varuval (Malaysian Indian-Style Goat Curry)

4.8

Prep
30 min
Cook
150 min
Total
180 min

Instructions

  1. 1 Season goat meat with 1 teaspoon salt, 1/2 teaspoon turmeric, and black pepper.
  2. 2 Place red onions in a blender; grind into a smooth paste.
  3. 3 Heat 1 1/2 tablespoons coconut oil in a Dutch oven over medium heat. Add cinnamon stick, star anise, and cardamom pods; cook until aromatic, about 30 seconds. Add fennel and cloves; cook and stir for 30 seconds. Add remaining 1 teaspoon salt and 1 tablespoon curry leaves; stir in the onion paste. Increase heat to medium-high. Cook and stir curry mixture for 5 minutes; add ginger-garlic paste and continue cooking until flavors meld, about 10 minutes.
  4. 4 Stir diced tomato into the curry mixture. Cook and stir until mushy, about 4 minutes. Add the seasoned goat meat; cook until browned, 6 to 10 minutes. Transfer goat curry to a slow cooker; cook on High until meat is tender, 2 to 3 hours.
  5. 5 Heat 1 teaspoon coconut oil in a saucepan over medium heat. Cook and stir the remaining 1/2 teaspoon turmeric, garam masala, curry powder, and paprika until aromatic, about 1 minute. Add a few cups of the curry from the slow cooker; heat until oil rises to the top. Add remaining 1 tablespoon curry leaves and cilantro; cook until gravy thickens, 3 to 5 minutes. Pour back into the slow cooker and blend well.

By Lydia Parison

Lumpia Mollica
Appetizer Southeast Asian

Lumpia Mollica

4.5

Prep
30 min
Cook
45 min
Total
105 min

Instructions

  1. 1 Heat 1 tablespoon vegetable oil in a large skillet over medium-low heat; cook and stir onion, celery, and carrot until onion is tender and translucent, 5 to 7 minutes. Season with salt. Add ground pork and garlic; cook and stir until pork is no longer pink. Season with more salt and drain any excess grease. Stir in red pepper flakes, garlic powder, turmeric, ginger, cumin, coriander, and celery seed. Set aside to cool.
  2. 2 Place about 1 tablespoon pork mixture on a lumpia wrapper with one corner facing you. Fold corner closest to you over filling; fold two side corners toward the center and continue rolling wrapper around pork. Brush a small amount of water over the top corner and press to seal. Repeat with remaining filling and wrappers.
  3. 3 Heat 1 quart vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  4. 4 Fry rolls in batches until golden brown, 4 to 6 minutes. Drain on a paper towel-lined plate.

By jmollica23

Chicken Adobo with Coconut Milk (Adobo sa Gata)
Dinner Southeast Asian

Chicken Adobo with Coconut Milk (Adobo sa Gata)

4.0

Prep
25 min
Cook
75 min
Total
100 min

Instructions

  1. 1 Whisk together vinegar, soy sauce, coffee, and brown sugar in a bowl until sugar is dissolved.
  2. 2 Heat coconut oil in an 8-quart Dutch oven over high heat. Working in batches, add chicken, skin sides down first, and cook until golden brown and crispy, about 4 minutes on each side. Transfer to a plate.
  3. 3 Drain all but 2 tablespoons drippings from Dutch oven and return to heat. Add chopped garlic and fry until light brown and crisp, about 3 minutes. Remove to a small bowl, leaving drippings in the pot. Add shallots and minced garlic; cook, stirring constantly, until shallots are translucent and garlic has browned, about 5 minutes.
  4. 4 Put peppercorns and bay leaves in a square of cheesecloth tied with kitchen string. Add browned chicken quarters, vinegar mixture, and spice bundle to Dutch oven. Bring to a boil; boil for 1 to 2 minutes. Reduce heat, cover, and simmer for 30 minutes. Add shiitake and oyster mushrooms, coconut cream, and turmeric. Cover and simmer until chicken is tender, 15 to 20 minutes more.
  5. 5 Cut leg quarters in half at joint or pull meat from bones and shred. Remove spice bundle and skim fat from sauce. Return chicken to the sauce. Sprinkle with green onions and the fried garlic.

By Yana Gilbuena

Healing Pumpkin Seeds
Appetizer

Healing Pumpkin Seeds

4.0

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
  2. 2 Mix coconut oil, turmeric, black pepper, cayenne pepper, and ginger together in a small bowl.
  3. 3 Place pumpkin seeds in a bowl; drizzle coconut oil mixture on top. Stir well to coat all seeds with the mixture. Spread evenly on the parchment paper; drizzle any remaining oil on top.
  4. 4 Bake in the preheated oven until lightly golden, about 15 minutes. Turn off oven. Stir seeds to flip over. Leave seeds inside the oven as it cools.

By Buckwheat Queen