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You’ll find many variations of this stuffed pancake dish throughout central and Southeast Asia. This Indian-inspired version is filled with spiced mince lamb. Begin this recipe 1 day ahead.

Jamie Oliver's easy Southeast Asian murtabak

quantity roti canai (recipe also online)

(80 milliliters) coconut oil

white onions, finely chopped

garlic cloves, finely chopped

ginger, peeled, finely chopped

curry powder

lamb mince

tsp caster sugar

curry leaves

egg,

tbs ghee, melted, plus extra to brush

mint

Mixed pickled chillies (optional), to serve

red onion, thinly sliced

tbs sea salt

tbs caster sugar

tbs white wine vinegar

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These spicy seafood cakes are cooked in banana leaves – enjoy the parcels with rice, or on their own as a snack. You will need 20 toothpicks.

Jamie Oliver's otak-otak (or, the dream dinner that needs no cutlery)

skinless salmon, pin-boned,

green king prawns, peeled, deveined, roughly chopped

banana leaves (from Asian food stores and selected greengrocers)

peanut oil

coriander, leaves

red onion, roughly chopped

garlic

shrimp paste

tsp turmeric

coconut cream

soy sauce

lemongrass

3cm piece ginger, roughly chopped

(55 grams) blanched almonds, roughly chopped

red chillies, seeds removed

red chilli, seeds removed, finely chopped

garlic clove, finely chopped

spring onion, finely chopped

limes

This curry is an Indian-inspired dish laced with vegies, perfect for that midweek meal.

Pumpkin, chickpea and tomato curry

tbs sunflower oil

onion,

truss tomatoes, chopped

pumpkin,

tsp each ground cumin, ground coriander, garam masala, ground turmeric

coconut milk

can chickpeas, drained and rinsed

lemon

Jasmine rice, toasted flaked almonds,

This is Dominican style beef stew perfect for a hearty meal. It&#x27;s also how we make bistec encebollado if you leave out the tomato paste!

Carne De Res Guisada - Dominican Beef Stew

Beef

Garlic

Oregano

Lime

Chicken Bouillon Powder

Light Soy Sauce

Onion Powder

Ground Black Pepper

Cooking Oil

Onion

Cubanelle Pepper

Red Bell Pepper

Tomato Paste

to taste Fresh Cilantro

Cut the Beef (2 pound) into 1 inch pieces.

Crush the Garlic (4 clove) using a garlic press or mortar and pestle. Combine with Dried Oregano (1 teaspoon).

In a large bowl, add beef and season with Chicken Bouillon Powder (2 teaspoon), Onion Powder (2 teaspoon), Ground Black Pepper (1 pinch), lime juice, Light Soy Sauce (1 teaspoon), and the garlic-oregano mixture. Mix together until all the ingredients are well blended. Marinate overnight for better flavor, but it&#x27;s not necessary.

In a large pot over medium high heat, add Cooking Oil (2 tablespoon) and allow to get hot. Add beef and cook uncovered for 5 minutes. Lower heat to medium, give it a stir and cover and cook until the meat absorb its own juices.

When there are no more juices in the pan, add water 1/2 cup at a time and continue cooking the meat covered until is tender. If the meat is still not tender after it has absorbed the water, continue adding water and repeat until tender.

Once the beef is tender, add onion, cubanelle pepper and red bell pepper and stir to combine. Add Tomato Paste (4 tablespoon) and enough water to make a stew-like gravy consistency, then stir to blend everything well. Cover and cook for 3-5 minutes.

Turn off heat and stir in Cilantro ( to taste). Serve with rice and enjoy!

What happens when you have a bottle of sweet chili sauce, a lime, soy sauce and ginger? It becomes every flavor you need in one bite, hitting the sweet, salty, sour, and spice notes. Add that to your cold rice and you’ve got magic my friend.

Sweet Chili Lime Fried Rice

White Rice

Carrot

Fresh Ginger

Jalapeño Pepper

Chicken

Mushroom

Broccoli

Soy Sauce

Sweet Chili Sauce

Salt

to taste Ground Black Pepper

to taste Vegetable Oil

In a small bowl, mix the Soy Sauce (2 tablespoon), Sweet Chili Sauce (3 tablespoon), juice of the Lime (1) and salt and pepper.

Dice the Carrot (1 cup) and the Onion (1/2). Mince the Garlic (2 clove). Finely chop the Fresh Ginger (1 inch) and jalapeño pepper.

Chop the Broccoli (1 1/2 cup) and Mushroom (1 1/2 cup).

In a large pan or wok, heat peanut or Vegetable Oil (to taste). Don’t use olive oil because it doesn’t hold up well to high heat. Add the onions, carrot, jalapeno, garlic and ginger. Sauté until nice and soft.

Add the broccoli and mushrooms and 2 tablespoons of the sauce and stir.

Add the shredded chicken and sauté until most of the liquid evaporates.

Make a well in the center of the wok or pan and add the cold rice, along with any remaining sauce.

Stir together until all the liquid is absorbed and the grains of the rice are fluffy and hot. Taste and adjust the seasoning with Salt (to taste) and Ground Black Pepper (to taste) or any additional soy sauce if necessary.

Add a squeeze of lime juice if you&#x27;d like, and serve hot.

It's not actually Mongolian, but it's still tasty, and you can make it in less time than it'd take to drive to a Chinese restaurant and back. 

Easy Mongolian Beef Recipe

sesame oil

vegetable oil

flank steak

cornstarch

water

brown sugar

ginger

red pepper flakes

garlic,

green onions (dark green parts only)

Heat the sesame and vegetable oils in a large skillet over medium heat.

Meanwhile, slice the flank steak into thin slices, approximately ¼ of an inch thick.

Place the sliced steak and the cornstarch in a large bowl. Toss gently to coat the strips.

In a small bowl, whisk together the soy sauce, water, brown sugar, ginger, and red pepper flakes.

Place the steak in a single layer in the hot oil and cook for 1 minute. Flip and cook for an additional minute. The edges of the steak should be begin to get brown as it cooks. Remove the steak from the pan.

Add the garlic to the pan and cook for 30 seconds, stirring constantly to prevent burning.

Pour the soy sauce mixture into the skillet and bring to a boil. Cook for 3 to 4 minutes, or until the mixture is reduced by half. Add the steak back to the skillet and cook for an additional 2 minutes. Stir in the green onions.

Serve while warm, ideally alongside rice to soak up the sauce.

https://www.youtube.com/watch?v=r9fps-AoJcE

Originally, pears were only poached in wine and sugar, but these days you can get really creative with what you use. Since beer is our preferred beverage of choice, we used a black lager. The chocolatey flavor of the black lager goes perfectly with raspberry.

Poached Pears with Raspberry Chocolate Sauce

Black Lager

Sugar

Vanilla Extract

Cinnamon Stick

Water

Bartlett Pears

Lime Juice

Frozen Raspberries

Unsweetened Cocoa Powder

Peel Bartlett Pears (4) but leave the stems on. Coat them in Lime Juice (2 tablespoon) and set aside to delay the browning process.

Combine the Black Lager (1/2 cup), Water (1 1/2 cup), Vanilla Extract (1 teaspoon), Granulated Sugar (3/4 cup), and Cinnamon Stick (1) and simmer on low heat (approximately 5 minutes).

Cook pears in over low heat in sugar syrup, turning them often.

Remove pears with a slotted spoon when tender. You can use a knife or fork to check. Boil remaining syrup and reduce to half (about 1 cup).

Remove cinnamon stick and discard or keep as a garnish. Add Frozen Raspberries (1 cup) and Unsweetened Cocoa Powder (1 teaspoon) to syrup and stir in for 5 minutes.

Serve with the syrup drizzled over the pears and enjoy!

Dwayne &quot;The Rock&quot; Johnson knows his food! His famous coconut banana pancakes are packed with protein and good fats! And what&#x27;s more, they are absolutely delicious - a great way to start your day right!

The Rock Pancakes

All-Purpose Flour

Baking Powder

Sea Salt

Unsweetened Shredded Coconut

Banana

Coconut Water

Coconut Milk

Milk

Coconut Oil

Unsalted Butter

Extra-Virgin Olive Oil Cooking Spray

Sift All-Purpose Flour (2 cup) and Baking Powder (3 teaspoon) into a large bowl. Add Granulated Sugar (3 tablespoon), Sea Salt (1/2 teaspoon), and Unsweetened Shredded Coconut (10 tablespoon). Mix lightly with a wooden spoon.

In a separate bowl, whisk Egg (2), Coconut Water (1 cup), Coconut Milk (1 cup), Whole Milk (3/4 cup), Vanilla Extract (1 teaspoon), Coconut Oil (2 tablespoon), and Unsalted Butter (2 tablespoon).

Make a well in the center of the flour mixture and pour in the egg and milk mixture. Mix lightly to combine. Leave the batter clumpy, don’t overmix.

Add Banana (2) to the batter. Stir lightly to distribute evenly.

Heat the lightly oiled griddle to 275 degrees F (135 degrees C) or frying pan on medium, using a combination of Extra-Virgin Olive Oil Cooking Spray (as needed) and butter.

Pour the pancake batter onto the griddle. Use 1 cup-sized ladle or measuring cup for large cakes, and 1/4 cup for small. Cook for 2-3 minutes on one side until the top of the pancakes has bubbles.

Flip carefully with a thin spatula. Cook until brown and crisp, for another 2-3 minutes.

Transfer to plate or platter and serve immediately with your choice of toppings.

<p>Croquetas de atún con salsa de chipotle hechas con CARNATION® CLAVEL®</p>

Croquetas de atún con salsa de chipotle

Lata Leche Evaporada CARNATION® CLAVEL®

Taza Agua

Cucharadas Mantequilla

Cucharada *Consomé de pollo en polvo

Paquete Hojuelas de Papa Deshidratada para Preparar Puré MAGGI®

Lata Atún Dolores® en Agua

Taza Harina

Piezas Huevo

Taza Pan molido

Cucharada *Fécula de maíz

Pieza Chile chipotle seco

Cubo Concentrado de Tomate con Pollo CONSOMATE®

Calienta ½ lata de Leche Evaporada CARNATION® CLAVEL® con el agua&#44; la mantequilla y el consomé de pollo&#44; al primer hervor añade las hojuelas de papa; mezcla perfectamente y deja reposar por 3 minutos. Incorpora el atún y forma las croquetas&#44; pásalas por la harina&#44; el huevo y el pan.

Calentar

Calienta el aceite y fríe las croquetas hasta que doren ligeramente; escúrrelas sobre papel absorbente para retirar el exceso de grasa.

Para la salsa&#44; licúa ½ lata de Leche Evaporada CARNATION® CLAVEL® con el agua&#44; la fécula de maíz&#44; el chile chipotle y el Concentrado de Tomate con Pollo CONSOMATE®. Calienta hasta que espese ligeramente&#44; moviendo para evitar que se pegue. Sirve las croquetas acompañadas con la salsa.

Servir

<p>TORTITAS DE AVENA, PAPA Y ATÚN preparadas con LECHE EVAPORADA CARNATION® CLAVEL®.</p>

Tortitas de avena, papa y atún

Lata de Leche Evaporada CARNATION® CLAVEL®

Cucharadita de Consomé de pollo en polvo

Cucharadas de Mantequilla

Paquete de Hojuelas de puré de papa

Taza de Avena

Latas de Atún en agua

Cebolla

Ramitas de Perejil fresco

Huevo

Aceite de maíz

Tazas de Berro

Jitomates

Pepino

Cebolla morada

Limones

Cucharadas de Aceite de oliva

Cucharadita de Pimienta negra

Cucharadita de Sal

Calienta la Leche Evaporada CARNATION® CLAVEL® con el consomé de pollo y la mantequilla&#44; cuando suelte el hervor añade las hojuelas de papa&#44; mezcla hasta integrar y cocina hasta que espese; deja enfriar.

Calienta

Añade la avena&#44; el atún&#44; la cebolla&#44; el perejil&#44; el huevo y mueve hasta integrar por completo; forma las tortitas con tus manos. Calienta el aceite y fríelas por ambos lados; colócalas sobre papel absorbente para retirar el exceso de grasa.

Top 22 global recipes from across the web

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Top 22 global recipes from across the web

The most viewed global recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Jamie Oliver's easy Southeast Asian...

Jamie Oliver's otak-otak (or, the d...

Pumpkin, chickpea and tomato curry

Carne De Res Guisada - Dominican Be...

Sweet Chili Lime Fried Rice

Easy Mongolian Beef Recipe

Poached Pears with Raspberry Chocol...

The Rock Pancakes

Croquetas de atún con salsa de chip...

Tortitas de avena, papa y atún

Salchichas con apio

Crema de Espinacas

Ensalada de Pollo Empanizado con Ve...

Ensalada del Jardín

Ensalada de pollo y lechuga con elo...

Ensalada cremosa con verduras

Sopa de tallarines con pollo

Bread-in-a-bag | Asda Good Living

Pechugas asadas

Basic Sweet ‘Chaffles’ (Keto Waffle...

Lasaña de Carne Molida al Horno

Auténtica Receta De Sopa De Lenteja...

The most viewed global recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine