Elevated risk
Shio Kombu (Seasoned Salted Kelp)
Japanese kelp simmered in soy sauce and seasonings, sometimes dried and salted, eaten with rice or used as an umami seasoning.
Recipes
1504 records with their sources, across 11 categories.
All condiments79
Fermented, enzyme-ripened and mixed seasonings63
Adjacent and excluded4
Garum and fish sauces4
Legume, seed and plant-protein ferments4
Fruit preserves3
Acid and oil pickles1
Fermented, enzyme-ripened and mixed seasonings63Adjacent and excluded4Garum and fish sauces4Legume, seed and plant-protein ferments4Fruit preserves3Acid and oil pickles1Filtered to
Recipes
Elevated risk
Pandan sangkhaya
A green Thai custard of pandan juice, coconut milk, egg yolks and sugar, cooked over a water bath until it coats a spoon and served for dipping soft bread, toast or sticky rice.
Elevated risk
Kaya
Kaya is a sweet Malay-rooted spread of eggs, coconut milk and sugar, scented with pandan and stirred over gentle heat until it thickens. In Singapore it is the filling of kaya toast.
Coconut chutney
A coconut chutney whose ground base is finished with a separate oil tempering of mustard, urad dal, curry leaves and spices; the author pairs it with South Indian breakfast foods and snacks.