Résultats pour “soy sauce”
65 résultats trouvés sur Food Glory
Recettes
60
Haemul Pajeon
Haemul Pajeon is a crisp-edged Korean spring-onion pancake filled with seafood and served with a sharp soy-vinegar dipping sauce. This version uses m…
Mandu
Mandu is Korean dumplings with a juicy pork, tofu, kimchi and chive filling, pan-fried so the bases become crisp while the wrappers stay tender. This…
Tteokbokki
Tteokbokki is chewy Korean rice cakes simmered in a glossy gochujang sauce with fish cake, spring onion and boiled egg. This version uses measured in…
Bibimbap
Bibimbap is a Korean rice bowl topped with individually seasoned vegetables, beef, fried egg and gochujang, mixed together at the table. This version…
Bulgogi
Bulgogi is thinly sliced beef marinated with soy, pear, garlic and sesame, then cooked quickly until caramelised at the edges. This version uses meas…
Kimchi Jjigae
Kimchi Jjigae is a bubbling Korean stew of well-fermented kimchi, pork, tofu and chilli, designed to be eaten with plain rice. This version uses meas…
Dakgalbi
Dakgalbi is spicy stir-fried chicken with sweet potato, cabbage and rice cakes coated in a gochujang-gochugaru sauce. This version uses measured ingr…
Japchae
Japchae is chewy sweet-potato glass noodles tossed with beef, mushrooms and colourful vegetables in a sesame-soy dressing. This version uses measured…
Andong Jjimdak
Andong Jjimdak is soy-braised chicken from Andong with glass noodles, potatoes, carrot and chillies in a glossy sweet-savoury sauce. This version use…
Sundubu-jjigae
Sundubu-jjigae is a fiery Korean soft-tofu stew with pork, clams and egg in a red chilli broth. This version uses measured ingredients, clear visual…
Jerk Chicken
Jerk Chicken is Jamaican chicken marinated with Scotch bonnet, allspice, thyme and spring onion, then grilled until smoky and deeply charred. This ve…
Jamaican Oxtail with Butter Beans
Jamaican Oxtail with Butter Beans is slow-braised Jamaican oxtail with butter beans in a dark, sticky gravy scented with allspice, thyme and browning…
Brown Stew Chicken
Brown Stew Chicken is Jamaican chicken deeply browned then simmered with peppers, tomato, thyme and allspice in a dark savory gravy. This version use…
Poh Pia Tod
Poh Pia Tod is crisp fried spring rolls filled with vegetables and glass noodles.
Pad Krapow Moo
Pad Krapow Moo is fast-fried minced pork with holy basil, garlic and chilli, usually served with rice and a fried egg.
Pad See Ew
Pad See Ew is wide rice noodles stir-fried with dark soy, egg and Chinese broccoli.
Rad Na
Rad Na is wide noodles topped with a glossy savoury gravy, greens and meat or seafood.
Khao Man Gai
Khao Man Gai is poached chicken with fragrant rice, clear broth and a punchy fermented-soy dipping sauce.
Moo Ping
Moo Ping is sweet-savoury grilled pork skewers marinated with garlic, coriander root and coconut milk.
Moo Palo
Moo Palo is pork and eggs braised in a gently sweet five-spice soy broth.
Goong Ob Woon Sen
Goong Ob Woon Sen is prawns and glass noodles baked or steamed together with ginger, pepper and soy.
Pad Pak Boong Fai Daeng
Pad Pak Boong Fai Daeng is water spinach flash-fried over fierce heat with garlic, chilli and fermented bean sauce.
Lomo Saltado
A distinctive Peruvian main course: beef stir-fried at high heat with onion, tomato, soy sauce and vinegar, served with rice and chips.
Thukpa
This Nepalese main course brings together a warming noodle soup with vegetables, meat and a fragrant ginger-garlic broth.
Gyoza
Gyoza is a distinctive Japanese starter rooted in Japanese adaptation of Chinese jiaozi, celebrated for thin wrappers, pork, cabbage, garlic and a cr…
Agedashi Tofu
Agedashi Tofu is a distinctive Japanese starter rooted in Edo-period tofu cookery, celebrated for silken tofu, potato starch, dashi and grated garnis…
Chawanmushi
Chawanmushi is a distinctive Japanese starter rooted in Japanese kaiseki and household cooking, celebrated for egg custard, dashi, chicken, seafood a…
Sunomono
Sunomono is a distinctive Japanese starter rooted in Japanese vinegar-dressed side-dish traditions, celebrated for cucumber, rice vinegar, sugar and…
Takoyaki
Takoyaki is a distinctive Japanese starter rooted in Osaka street-food culture, celebrated for octopus, dashi batter, sauce and bonito flakes.
Hiyayakko
Hiyayakko is a distinctive Japanese starter rooted in Japanese summer home cooking, celebrated for chilled tofu, ginger, spring onion and soy.
Nigiri Sushi
Nigiri Sushi is a distinctive Japanese main rooted in Edo, now Tokyo, in the nineteenth century, celebrated for seasoned rice and carefully cut seafo…
Chicken Teriyaki
Chicken Teriyaki is a distinctive Japanese main rooted in Japanese glaze-and-grill techniques, celebrated for chicken, soy, mirin, sake and sugar.
Katsudon
Katsudon is a distinctive Japanese main rooted in Japanese donburi culture, celebrated for pork cutlet, egg, onion and seasoned dashi over rice.
Yakitori
Yakitori is a distinctive Japanese main rooted in Japanese street stalls and izakaya, celebrated for chicken pieces, tare or salt and charcoal.
Oyakodon
Oyakodon is a distinctive Japanese main rooted in Tokyo donburi restaurants, celebrated for chicken and egg simmered with onion over rice.
Gyudon
Gyudon is a distinctive Japanese main rooted in late nineteenth-century urban Japan, celebrated for thin beef, onion, soy-dashi broth and rice.
Sukiyaki
Sukiyaki is a distinctive Japanese main rooted in Meiji-period beef-eating culture, celebrated for thin beef, tofu, vegetables and sweet soy broth.
Unadon
Unadon is a distinctive Japanese main rooted in Edo-period eel restaurants, celebrated for glazed grilled eel over rice.
Saba Shioyaki
Saba Shioyaki is a distinctive Japanese main rooted in Japanese everyday fish cookery, celebrated for mackerel, salt and grated daikon.
Nikujaga
Nikujaga is a distinctive Japanese main rooted in Meiji-era naval and household cooking, celebrated for beef or pork, potatoes, onion and sweet soy b…
Takikomi Gohan
Takikomi Gohan is a distinctive Japanese main rooted in Japanese seasonal rice cooking, celebrated for rice cooked with dashi, vegetables and protein.
Chikuzenni
Chikuzenni is a distinctive Japanese main rooted in Fukuoka and northern Kyushu, celebrated for chicken and root vegetables simmered in seasoned dash…
Omurice
Omurice is a distinctive Japanese main rooted in early twentieth-century yōshoku cafés, celebrated for omelette wrapped around ketchup-seasoned rice.
Zaru Soba
Zaru Soba is a distinctive Japanese main rooted in Japanese buckwheat noodle traditions, celebrated for chilled soba, dipping sauce and sharp garnish…
Karaage
Karaage is a distinctive Japanese main rooted in Japanese adaptation of Chinese frying methods, celebrated for soy-ginger marinated chicken and starc…
Nabeyaki Udon
Nabeyaki Udon is a distinctive Japanese main rooted in Japanese clay-pot noodle culture, celebrated for udon, dashi, egg, tempura and vegetables.
Kaisen Don
Kaisen Don is a distinctive Japanese main rooted in coastal fish markets and sushi culture, celebrated for sashimi arranged over seasoned rice.
Mitarashi Dango
Mitarashi Dango is a distinctive Japanese dessert rooted in Kyoto shrine-linked wagashi tradition, celebrated for grilled rice dumplings and sweet so…
Nasi Goreng Kampung
Nasi Goreng Kampung is a distinctive Indonesian main rooted in Indonesian home cooking, celebrated for rice, sweet soy, chilli, aromatics and egg.
Chicken Adobo
Chicken adobo braises poultry in vinegar, soy sauce, garlic, bay and peppercorns until glossy and deeply savoury.
Xiao Long Bao
Thin pleated dumplings enclosing seasoned pork and hot savoury broth.
Liangban Huanggua
Smashed cucumber dressed with garlic, vinegar, sesame and chilli.
Kung Pao Chicken
Diced chicken stir-fried with dried chillies, peanuts and a glossy sweet-sour sauce.
Dongpo Rou
Large cubes of pork belly braised gently with soy, sugar and Shaoxing wine.
Yuxiang Qiezi
Tender aubergine in a garlic, chilli, vinegar and fermented-bean sauce.
West Lake Vinegar Fish
Poached fish finished with a glossy sweet-and-sour black-vinegar sauce.
Lions Head Meatballs
Large tender pork meatballs braised with greens in Jiangnan style.
Claypot Rice with Lap Cheong
Rice cooked in a clay pot with cured sausage and a crisp savoury crust.
Char Siu
Cantonese barbecued pork glazed until sweet, savoury and lacquered.
Cantonese Steamed Fish
Whole or filleted fish steamed gently with ginger, scallion and seasoned soy.