Baku Kitchen! An independent reference of traditional food

shellfish

207 dishes.

EscargotsSnails baked in garlic-parsley butter, eaten with picks.street foodEscargotsGiant land snails skewered and grilled with chili at roadside braziersEscargots braisésGiant land snails grilled on skewers with chili and onion at night stallsmainFekeGrilled octopus simmered in rich coconut creammainFideuàpaella-like dish of short noodles cooked in fish stock with seafoodsnackGambas al ajilloshrimp sizzled in garlic-chili olive oilmainGanjang GejangRaw blue crab marinated in soy sauce, sucked straight from the shellmainGiant ClamSweet clam muscle eaten raw with lime or grilled in the shell.mainGiant Clam SashimiCrunchy translucent clam meat sliced raw with soy, lime and chilisnackGoi CuonFresh rice-paper rolls of shrimp, herbs and vermicelli with peanut dipmainGreen-Lipped MusselsPlump native mussels steamed or grilled, often with garlic and creamsoup & stewGumboLouisiana roux-based stew with okra, sausage, and seafoodsnackHaemul PajeonCrisp scallion-seafood pancake dipped in soy vinegar, classic makgeolli partnermainHakka Stir-frySquid, pork belly, dried tofu and celery tossed hard with soy and shallotsmainHokkien MeePrawn-stock braised noodles with squid, lime and sambalstreet foodHoy TodCrisp-chewy batter fried with mussels or oysters and egg, served with srirachasoup & stewHu TieuSouthern pork-and-seafood noodle soup, served clear or dryHumarsúpaCreamy langoustine bisque, Reykjavik harbour favourite.IkayakiWhole squid grilled with soy glaze, eaten on a stick at festivals.street foodIsso WadeCrisp lentil fritter topped with whole prawns, sold along the Galle Face seafrontmainJambalayaCreole rice cooked with sausage, chicken, and shrimpfermented & pickledJeotgalSalted fermented shrimp, anchovy or oyster, spooned into kimchi or eaten as banchanstreet foodJogae GuiClams grilled in their shells over an open flame at seaside stalls.fermented & pickledKaesong Bossam KimchiKimchi parcels wrapped in cabbage leaves around pear, chestnut, oyster and pine nutsKalalouOkra stew with crab or beef, ladled over cornmealKampot Pepper CrabKep specialty: crab wok-tossed with fresh green Kampot peppercornsKapiFermented shrimp paste from the coast, pounded into dips and soupsmainKari zouritoctopus curry in creamy coconut milk, Creole signaturemainKat Kyi KaikFlat rice noodles fried with squid, prawn, egg and fish cakeKerak TelorBetawi glutinous-rice omelette with spiced coconut, Jakarta fairssalad & sideKhauk Swe ThokeWheat noodles tossed cold with dried shrimp, chickpea flour, lime and oilmainKinaSea urchin roe scooped raw from the spiny shell, briny and custard-softmainKräftskivaCrayfish boiled with dill and eaten cold at an August party with snaps.snackKueh Pie TeeCrisp pastry cups filled with braised turnip, prawn and sweet chilli sauceLagoon ClamsSmall cockles gathered from lagoon sand flats, boiled or eaten raw.LaksaKatong-style thick rice noodles in rich coconut prawn gravy

  • Banh Beo

    Hue steamed rice discs topped with dried shrimp and scallion oil. Ready in 30 minutes prep and 40 minutes cooking.…

  • Banh Bot Loc

    Translucent tapioca dumplings holding shrimp and pork belly, steamed in leaf. Ready in 1 hr prep and 25 min cooking.…

  • Bebbux

    Land snails simmered with garlic, mint and wine, picked out with a pin. Ready in 20 minutes prep and 45…

  • Belacan

    Compressed block of fermented shrimp, toasted before pounding into sambal. Ready in 5 min prep and 5 min cooking. Preparation…

  • Bicol Express

    Pork in coconut cream loaded with green chilies. Ready in 20 min prep and 45 min cooking. 4 servings. A…

  • Bluff Oysters

    Prized cold-water oysters from Foveaux Strait, eaten raw in season. Ready in 20 minutes prep and none cooking. Serves 4…

  • Black Pepper Crab

    Crab wok-tossed in coarse black pepper, butter and curry leaf, dry and pungent. Ready in 30 min prep and 20…

  • Bocadillo de calamares

    Fried squid rings stuffed in a baguette, Madrid classic. Ready in 20 min prep and 10 min cooking. 4 sandwiches.…

  • Bobó de camarão

    Shrimp in silky cassava-coconut cream enriched with dendê. Ready in 30 min prep and 50 min cooking. 6 servings. A…

  • Budu Kupang

    Mussels fermented with salt into a pungent paste eaten with rice. A fermented & pickled recipe from Brunei.