The posts feature recipes that we have gathered and created during our travels, including recipes from The Dish and Weekend Eggs posts.
This deliciously rich eggplant dip recipe takes a classic Sichuan braised eggplant dish called fish-fragrant eggplant and transforms it into a deeply-flavoured spicy eggplant dip. Serve this spiced eggplant dish as a starter before settling down to a full Sichuan feast or snack on the eggplant with our spicy Sichuan flavoured sourdough crackers, which were … Read more
This spicy Sichuan sourdough crackers recipe made with sourdough starter discard and Sichuan peppers makes a cracker that’s delightfully hot and numbing and incredibly moreish. Roughly shaped like a homemade corn chip, these crackers are perfect for eggplant dips such as baba ghanouj and mutabal, as well as hummus or muhammara. Our spicy Sichuan flavoured … Read more
This egg bhurji recipe makes the delicious classic Indian spicy scrambled eggs with a little twist courtesy of a different scrambled egg technique. Eaten at all times of the day with myriad kinds of Indian bread – as well as bread rolls – it’s a rich fragrant version of the kind of scrambled eggs that … Read more
These spicy Thai recipes will keep you cool in summer and warm in winter. Our compilation of Thai food recipes includes everything from recipes for homemade Sriracha sauce and Thailand’s famous fiery relishes to a rich khao soi gai for the Chiang Mai curry noodle chicken soup and some of Thailand’s spiciest curries. While many … Read more
This Cambodian climbing wattle frittata recipe for pong moan chien saom – or sa’om or sa-om, which is climbing wattle – makes a popular market snack that’s also cooked at home. Made with duck eggs (pong tia) or chicken eggs (pong moan), it’s typically translated into English as ‘climbing wattle cake’ though it’s definitely in … Read more