Recipes | I've Been Cooking

Rīgas Šprotu Pērkons

A bold Latvian open-faced rye toast layered with smoked sprats, silky butter, and a sharp sour-cream–mustard–horseradish sauce, brightened with lemon, dill, red onion, capers, and finished with sliced egg.

🇱🇻 Latvia$

Lacassá

Lacassá is a Macanese prawn and vermicelli noodle soup scented with balichão, coconut, and warm spices. Silky, aromatic, and lightly spicy, it’s finished with scallions, cilantro, and a squeeze of lime.

🇲🇴 Macau$$

Num Pia

Num Pia is a robust Southeast Asian beef noodle soup featuring brisket, bones, and tripe simmered with lemongrass, galangal, and kaffir lime leaves. Finished with fish sauce, tamarind, roasted rice powder, chili, herbs, and a touch of bile for a traditional, pleasantly bitter depth.

🇰🇭 Cambodia$$

Tacho Macaense

Tacho Macaense is a rich Macanese winter stew that braises mixed cured and fresh pork with Napa cabbage, daikon, carrots, dried shiitakes, and tofu skin in a sweet-salty soy and rice-wine broth scented with star anise and bay. Comforting, celebratory, and deeply savory.

🇲🇴 Macau$$$

Corvina al Cilantro

Pan-seared corvina in a bright cilantro–lime and jalapeño garlic sauce, finished with a touch of butter and white wine. Fresh, zesty, and herb-forward with gentle heat—perfect for a quick seafood main.

🇪🇨 Ecuador$$

Kibbeh bil Saniyeh

Kibbeh bil Saniyeh is a classic Lebanese baked tray of finely ground lamb and bulgur layered or mixed into a cohesive cake, perfumed with cinnamon, allspice, and dried mint. Toasted pine nuts add richness and crunch, while olive oil and ghee create a crisp, bronzed top with a tender interior.

🇸🇾 Syria$$$

Ikan Asin Cocos

Ikan Asin Cocos is a bold Indonesian-style salted fish simmered in fragrant coconut milk with chilies, aromatics, and a touch of palm sugar, served with steamed rice and fresh cucumber. Creamy, spicy, and deeply savory with bright citrus notes from lime and kaffir leaves.

🇨🇨 Cocos (Keeling) Islands$$

Bokit

A Guadeloupean street-food classic: crispy fried bokit bread stuffed with seasoned chicken, lettuce, tomato, onion, parsley, cheese, and a splash of lime and hot sauce.

🇬🇵 Guadeloupe$$

Ota Ika

Ota Ika is Tonga’s coconut–citrus ceviche: tender fresh fish briefly cured in lime and lemon juice, enriched with creamy coconut milk, and tossed with crisp vegetables, chili, and herbs. Bright, cooling, and perfect for warm weather.

🇳🇺 Niue$$

Or Lam

Or Lam is a fragrant Lao beef stew with lemongrass, galangal, eggplant, and mushrooms, thickened with toasted sticky rice powder and finished with dill and holy basil. Traditionally served with sticky rice.

🇱🇦 Laos$$

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