306 boot recipes

Pla nung horapa: Thai steamed red snapper rubbed with a fiery paste of galangal, lemongrass, red chiles, and fish sauce, finished with Thai basil and kaffir lime leaves. Aromatic Thai seafood ready in 20 minutes of steaming.

Rich Malaysian laksa gravy built from a fragrant rempah spice paste of chilies, lemongrass, galangal, and candlenuts, simmered with coconut milk and fish balls. The aromatic, coconut-laced base for a bowl of curry laksa.

Indian-style barbecued fish skewers marinated in a spiced yogurt paste with garam masala, coriander, ginger, garlic, and cayenne. A tandoori-inspired grilled fish kebab.

More like a spring roll, this vegetarian appetizer wraps veggies in beancurd sheets ending up crispy on the outside and loaded on the inside.

Citrus shrimp and scallop kabobs marinated in orange juice, soy sauce, ginger, and garlic, grilled with snow peas and orange wedges. A bright, gluten-free seafood skewer for summer.

Marinated trout poached with vegetables in white wine and vinegar, then stored in glass jars. A European-style pickled fish preserve that improves over days in the fridge.

Low-fat plum-orange glazed chicken breasts marinated in Chinese plum sauce, fresh ginger, orange juice, and Dijon mustard, then pan-seared until golden.

Bhindi curry with okra simmered in a fragrant spice blend of mustard seeds, fenugreek, cumin, and turmeric fried in mustard oil. An authentic Indian okra dish.

A Jellie of Fyshe: a medieval-style aspic of cod, scallops, and shrimp suspended in a clear gelatin set with white wine, ginger, and vinegar. The historic seafood starter for special occasions.

Tom Kha Gai - Thai coconut milk soup with chicken, galangal, lemongrass, kaffir lime leaves, and fresh chiles. A rich, aromatic broth finished with lime juice and cilantro.

Red curry paste from scratch with dried chilies, lemongrass, galangal, kaffir lime, coriander, and shrimp paste. The authentic Thai foundation for curries and soups.

Cold green vegetable soup with poached fish. Source: Olga Gorechev, St. Petersburg, Russia

Mushroom and celery root soup with dried and fresh mushrooms, pear, Spanish onion, and a touch of cream pureed into a thick, earthy bisque. Freezes for up to 3 months. Despite the title, this is a rich pureed soup, not a salad.

Neua daet diao, Thai sun-dried fried beef marinated in fish sauce, oyster sauce, garlic, coriander root, and a splash of whiskey. Crisp jerky-like edges with chewy centers, served with sweet chili sauce.

Crisp apple, fennel, and celery root salad tossed with hazelnut vinaigrette and shaved Parmesan. This refreshing fall salad comes together in minutes.

This is the hot and exotic spice mixture that give Eritrean and Ethiopian cooking its characteristic flavor.