Recipes | I've Been Cooking

Kalamay

Kalamay is a classic Filipino sticky rice dessert made by slowly cooking glutinous rice flour with coconut milk, coconut cream, and brown sugar, perfumed with pandan and set on banana leaves. Chewy, glossy, and rich, it’s often finished with a sprinkle of toasted sesame seeds.

🇵🇭 Philippines$

Buta no Shogayaki

Buta no Shogayaki is a classic Japanese ginger pork: thin-sliced pork loin quickly marinated in soy, sake, mirin, fresh ginger and garlic, then seared with onions. It’s savory-sweet, aromatic, and typically served with steamed rice, shredded cabbage, sesame, scallions, and a squeeze of lemon.

🇯🇵 Japan$$

Rice Crispy Treat

Classic no-bake Rice Crispy Treats made with buttery, vanilla-scented melted marshmallows folded into crisp rice cereal for chewy, crunchy squares.

🇺🇸 United States$

Hamour Machboos

Hamour Machboos is a fragrant Gulf-style spiced rice with tender hamour (grouper), aromatics, and dried limes for signature depth. Ghee, saffron, and warm spices create a celebratory, comfort-food feel.

🇶🇦 Qatar$$$

Century Egg and Lean Pork Congee

A cozy Cantonese-style rice porridge simmered until silky, enriched with tender lean pork and wedges of savory century egg. Fragrant ginger, scallion, white pepper, light soy sauce, and a touch of sesame oil round it out for a comforting, umami-rich bowl.

🇭🇰 Hong Kong$

Mkate wa Sinia

Mkate wa Sinia is a fragrant Swahili coconut rice cake—lightly sweet, cardamom-scented, and enriched with ghee—traditionally topped with sesame seeds and occasionally perfumed with saffron. Fermented with yeast for a tender, airy crumb, it’s perfect with afternoon tea or as a celebratory dessert.

🇹🇿 Tanzania$$

Mumawwash

Mumawwash is a fragrant Gulf-style one-pot of basmati rice and mung beans cooked with dried shrimp, onions, garlic, tomato paste, and warm spices. Ghee and dried black lime (loomi) add depth and a distinctive, savory-citrus aroma. Comforting, hearty, and naturally gluten-free.

🇰🇼 Kuwait$$

Qifqi

Qifqi are Albanian rice-and-herb fritters bound with egg and pan-fried in olive oil and butter, served hot with a garlicky lemon yogurt and crumbled feta.

🇦🇱 Albania$$

Ara Shakam Paa

Ara Shakam Paa is a Bhutanese spicy dried-beef and radish stew, flamed or deglazed with ara (rice spirit) and simmered with chilies, onion, garlic, and ginger. Rich, smoky, and warming, it’s traditionally served over steamed rice.

🇧🇹 Bhutan$$

Risalamande

Risalamande is a classic Danish Christmas rice pudding folded with whipped cream, vanilla, and chopped almonds, served chilled with warm cherry sauce. Traditionally, a whole almond is hidden in the bowl—whoever finds it wins a prize.

🇩🇰 Denmark$$

I've been...

Kalamay

Buta no Shogayaki

Rice Crispy Treat

Hamour Machboos

Century Egg and Lean Pork Congee

Mkate wa Sinia

Mumawwash

Qifqi

Ara Shakam Paa

Risalamande

I've been...

Kalamay

Buta no Shogayaki

Rice Crispy Treat

Hamour Machboos

Century Egg and Lean Pork Congee

Mkate wa Sinia

Mumawwash

Qifqi

Ara Shakam Paa

Risalamande