Baku Kitchen! An independent reference of traditional food

red chilli

253 dishes.

Fihunu MasFihunu MasFish basted with chili paste and grilled over coalsFilfel chumaFilfel chumagarlic and dried-chili paste loosened with oil, spooned onto fish and eggsFish AmokFish AmokFish in coconut-kroeung custard steamed in a banana-leaf cupFish Head CurryFish Head CurryRed snapper head in South Indian curry with okra and aubergineFuchkaFuchkaCrisp shells stuffed with spiced chickpeas, egg and tamarind waterFufuFufuStiff cassava-corn flour swallow rolled to scoop stewsGaeng SomGaeng SomSour orange curry of fish and vegetables, sharp with tamarind and no coconutGanjang GejangGanjang GejangRaw blue crab marinated in soy sauce, sucked straight from the shellGarbaGarbaAttiéké piled with fried tuna, chili, onion and tomato; beloved cheap eatGarudhiyaGarudhiyaClear tuna broth over rice with lime, chili and onionGoi CuonGoi CuonFresh rice-paper rolls of shrimp, herbs and vermicelli with peanut dipGondo MaruGondo MaruEggs scrambled in butter with fresh cheese and chilli, eaten with red riceGongura PachadiGongura PachadiSour roselle leaves cooked down with chillies and garlic into a pungent relishGreen CurryGreen CurryCoconut curry of green chili paste, chicken and Thai basilGrilled MilkfishGrilled MilkfishMilkfish raised in Buada Lagoon ponds and grilled whole, aquaculture heritageHainanese Chicken RiceHainanese Chicken RicePoached chicken with fragrant rice and chili-ginger sauceHakka Stir-fryHakka Stir-frySquid, pork belly, dried tofu and celery tossed hard with soy and shallotsHalwa PuriHalwa PuriWeekend spread of fried puris, semolina halwa and chickpea curryHarissaHarissafiery sun-dried chili and garlic paste seasoning nearly every Tunisian dishHausa kokoHausa kokoSpiced fermented millet porridge sold at dawnHoentayHoentayHaa Valley buckwheat dumplings stuffed with turnip greens and cheeseHot PotHot PotCommunal bubbling broth, often Sichuan-spicy, for cooking sliced meats, tofu and vegetablesHyderabadi HaleemHyderabadi HaleemWheat, lentils and mutton pounded to a paste and eaten during RamadanʻOta ʻIkaʻOta ʻIkaRaw fish in citrus and coconut cream with cucumber and tomatoIkan BakarIkan BakarBanana-leaf grilled fish slathered with sambalIkan SabukoIkan SabukoGrilled mackerel with tamarind marinade, basil and capsicumJani me fasuleJani me fasuleolive-oil white bean stew, everyday comfortJeow BongJeow BongSweet-spicy Luang Prabang chili paste with buffalo skinJeow Mak LenJeow Mak LenCharred tomato pounded with chilli, garlic and padaek into a smoky dipJhol MomoJhol MomoSteamed dumplings floated in a soupy sesame-and-tomato broth, eaten with a spoonJokbalJokbalPig trotters braised glossy in soy, ginger and spices, sliced with shrimp sauceKacchi BiryaniKacchi BiryaniDhaka wedding biryani of raw marinated mutton layered with riceKachilaKachilaRaw minced buffalo dressed with mustard oil, ginger and roasted spicesKadhi PakoraKadhi PakoraTangy yoghurt and gram-flour gravy holding fried onion fritters, ladled over riceKaeng No MaiKaeng No MaiBamboo shoot stew thickened with ground yanang leaf and seasoned with padaekKai YangKai YangIsan grilled chicken with sticky rice and jaew dipping sauce

  • Asinan

    Vegetables or fruit steeped in sweet-sour vinegar brine with peanuts and crackers. Ready in 25 min prep and 10 min…

  • Ayam Rica-Rica

    Chicken cooked with pounded bird’s eye chilli, ginger and lime leaf, searingly hot. Ready in 25 min prep and 45…

  • Ayam Betutu

    Whole chicken packed with spice paste, wrapped in leaves and steamed for hours. Ready in 1 hr prep and 3…

  • Ayam Buah Keluak

    Chicken stewed with black nuts whose fermented kernels are scooped out and eaten. Ready in 1 hr prep and 1…

  • Ayam Percik

    Kelantan grilled chicken basted in coconut-chili gravy. Ready in 40 minutes prep and 50 minutes cooking. Serves 6. A main…

  • Babi Guling

    Balinese spice-stuffed roast suckling pig with crackling. Ready in 1 hr prep and 3 hr 30 min cooking. 8 servings.…

  • Babbouche

    Spiced snail broth with thyme, aniseed and liquorice root, drunk from small bowls. Ready in 30 min prep and 1…

  • Bagoong

    Fermented fish or shrimp paste, salty and sharp, eaten with mango and pinakbet. 20 min to prepare. About 1 litre.…

  • Balachaung

    Crispy fried dried-shrimp, garlic and chili relish for rice. Ready in 25 min prep and 30 min cooking. About 400…

  • Basbaas

    Green chili, coriander and lime relish set on every table. Ready in 15 minutes prep and none cooking. About 300…