Still hungry? Check out more recipes below!
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.
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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.
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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.
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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.
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