red chilli
253 dishes.
mainFihunu MasFish basted with chili paste and grilled over coals
Filfel chumagarlic and dried-chili paste loosened with oil, spooned onto fish and eggs
Fish AmokFish in coconut-kroeung custard steamed in a banana-leaf cupmainFish Head CurryRed snapper head in South Indian curry with okra and eggplant
FuchkaCrisp shells stuffed with spiced chickpeas, egg and tamarind water
FufuStiff cassava-corn flour swallow rolled to scoop stewssoup & stewGaeng SomSour orange curry of fish and vegetables, sharp with tamarind and no coconutmainGanjang GejangRaw blue crab marinated in soy sauce, sucked straight from the shell
GarbaAttiéké piled with fried tuna, chili, onion and tomato; beloved cheap eat
GarudhiyaClear tuna broth over rice with lime, chili and onionsnackGoi CuonFresh rice-paper rolls of shrimp, herbs and vermicelli with peanut dip
Gondo MaruEggs scrambled in butter with fresh cheese and chilli, eaten with red rice
Gongura PachadiSour roselle leaves cooked down with chillies and garlic into a pungent relishmainGreen CurryCoconut curry of green chili paste, chicken and Thai basilmainGrilled MilkfishMilkfish raised in Buada Lagoon ponds and grilled whole, aquaculture heritagemainHainanese Chicken RicePoached chicken with fragrant rice and chili-ginger saucemainHakka Stir-frySquid, pork belly, dried tofu and celery tossed hard with soy and shallotsbreakfastHalwa PuriWeekend spread of fried puris, semolina halwa and chickpea currysauce & condimentHarissafiery sun-dried chili and garlic paste seasoning nearly every Tunisian dish
Hausa kokoSpiced fermented millet porridge sold at dawn
HoentayHaa Valley buckwheat dumplings stuffed with turnip greens and cheese
Hot PotCommunal bubbling broth, often Sichuan-spicy, for cooking sliced meats, tofu and vegetables
Hyderabadi HaleemWheat, lentils and mutton pounded to a paste and eaten during Ramadan
ʻOta ʻIkaRaw fish in citrus and coconut cream with cucumber and tomatomainIkan BakarBanana-leaf grilled fish slathered with sambalmainIkan SabukoGrilled mackerel with tamarind marinade, basil and capsicum
Jani me fasuleolive-oil white bean stew, everyday comfort
Jeow BongSweet-spicy Luang Prabang chili paste with buffalo skin
Jeow Mak LenCharred tomato pounded with chilli, garlic and padaek into a smoky dipstreet foodJhol MomoSteamed dumplings floated in a soupy sesame-and-tomato broth, eaten with a spoonmainJokbalPig trotters braised glossy in soy, ginger and spices, sliced with shrimp sauce
Kacchi BiryaniDhaka wedding biryani of raw marinated mutton layered with ricesalad & sideKachilaRaw minced buffalo dressed with mustard oil, ginger and roasted spicessoup & stewKadhi PakoraTangy yoghurt and gram-flour gravy holding fried onion fritters, ladled over rice
Kaeng No MaiBamboo shoot stew thickened with ground yanang leaf and seasoned with padaekstreet foodKai YangIsan grilled chicken with sticky rice and jaew dipping sauce
Filfel chumagarlic and dried-chili paste loosened with oil, spooned onto fish and eggsFish AmokFish in coconut-kroeung custard steamed in a banana-leaf cupmainFish Head CurryRed snapper head in South Indian curry with okra and eggplantFuchkaCrisp shells stuffed with spiced chickpeas, egg and tamarind waterFufuStiff cassava-corn flour swallow rolled to scoop stewssoup & stewGaeng SomSour orange curry of fish and vegetables, sharp with tamarind and no coconutmainGanjang GejangRaw blue crab marinated in soy sauce, sucked straight from the shellGarbaAttiéké piled with fried tuna, chili, onion and tomato; beloved cheap eatGarudhiyaClear tuna broth over rice with lime, chili and onionsnackGoi CuonFresh rice-paper rolls of shrimp, herbs and vermicelli with peanut dipGondo MaruEggs scrambled in butter with fresh cheese and chilli, eaten with red riceGongura PachadiSour roselle leaves cooked down with chillies and garlic into a pungent relishmainGreen CurryCoconut curry of green chili paste, chicken and Thai basilmainGrilled MilkfishMilkfish raised in Buada Lagoon ponds and grilled whole, aquaculture heritagemainHainanese Chicken RicePoached chicken with fragrant rice and chili-ginger saucemainHakka Stir-frySquid, pork belly, dried tofu and celery tossed hard with soy and shallotsbreakfastHalwa PuriWeekend spread of fried puris, semolina halwa and chickpea currysauce & condimentHarissafiery sun-dried chili and garlic paste seasoning nearly every Tunisian dishHausa kokoSpiced fermented millet porridge sold at dawnHoentayHaa Valley buckwheat dumplings stuffed with turnip greens and cheeseHot PotCommunal bubbling broth, often Sichuan-spicy, for cooking sliced meats, tofu and vegetablesHyderabadi HaleemWheat, lentils and mutton pounded to a paste and eaten during RamadanʻOta ʻIkaRaw fish in citrus and coconut cream with cucumber and tomatomainIkan BakarBanana-leaf grilled fish slathered with sambalmainIkan SabukoGrilled mackerel with tamarind marinade, basil and capsicumJani me fasuleolive-oil white bean stew, everyday comfortJeow BongSweet-spicy Luang Prabang chili paste with buffalo skinJeow Mak LenCharred tomato pounded with chilli, garlic and padaek into a smoky dipstreet foodJhol MomoSteamed dumplings floated in a soupy sesame-and-tomato broth, eaten with a spoonmainJokbalPig trotters braised glossy in soy, ginger and spices, sliced with shrimp sauceKacchi BiryaniDhaka wedding biryani of raw marinated mutton layered with ricesalad & sideKachilaRaw minced buffalo dressed with mustard oil, ginger and roasted spicessoup & stewKadhi PakoraTangy yoghurt and gram-flour gravy holding fried onion fritters, ladled over riceKaeng No MaiBamboo shoot stew thickened with ground yanang leaf and seasoned with padaekstreet foodKai YangIsan grilled chicken with sticky rice and jaew dipping sauce-
Yong Tau Foo
Tofu and vegetables stuffed with fish paste, served in soup or dry with sauce. Ready in 1 hour prep and…
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Vindaloo
Goan pork stewed in vinegar, garlic and Kashmiri chilli, sharp and dark red. Ready in 30 minutes prep and 1…
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Turshu
Vegetables and fruit pickled in vinegar and set out beside pilaf. Ready in 40 minutes prep and 10 minutes cooking.…
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Aboboe
Boiled bambara beans doused in palm oil and pepper, sold in bowls. Ready in 15 minutes prep and 2 hours…