Tipak
Tipak is a Kapingamarangi breadfruit product: cooked breadfruit mashed, spread into sheets, sun-dried, rolled and wrapped in pandanus leaves as provisions for later.
Recipes
1504 records with their sources, across 11 categories.
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Recipes
Sujeonggwa (cinnamon-ginger fruit punch)
A chilled Korean dessert punch of cinnamon and ginger boiled in water, sweetened and poured over dried persimmons.
Elevated risk
Steam-extracted fruit juice
Clear juice that a stacked steam juicer draws out of ripe fruit by steam alone, without crushing it. It is the base for jelly, syrup or cordial and still needs its own keeping step.
South African fruit chutney
South African fruit chutney ranges from Cape-style sweet-sour fruit pastes to spiced dried-fruit versions; this page records a measured peach and apricot home recipe inspired by Mrs Ball’s.
Salt beef with green peppercorn and mustard sauce
A Karoo-style festive dish of already cured salt beef simmered with vegetables and aromatics, served with a cream sauce of brined green peppercorns and wholegrain mustard.
Salal berry cakes
Salal berries pulped, formed into cakes and dried, a compact berry reserve of the northwestern American coast.
Sal de gusano
A dry Mexican seasoning of maguey worm, salt and chile, most closely associated in published accounts with Oaxaca and commonly served with mezcal, citrus and fruit.
Roti gambang, chemically raised batch
A spiced, breadcrumb-enriched Indonesian loaf raised with baking soda and baking powder, shaped into ovals and baked with sesame seeds.
Quick acidified mozzarella
A stretched fresh curd made by acidifying cold milk with citric acid before adding rennet, so the curd can be stretched as soon as it has formed.
Elevated risk
French mustard-forward mayonnaise
An untested home mayonnaise development formula with more Dijon mustard and no added sugar. A current French-market Dijon mayonnaise informs its flavor direction; this is not that product’s formula.
Pol-sambol-inspired coconut relish
A fresh, untested coconut relish developed in reference to Sri Lankan pol sambol. This formula is an adaptation, not a documented traditional recipe or a preserve.
Podi (dry spice powder mixed with oil)
A South Indian dry chutney powder has many regional and household forms. This record follows one published gunpowder podi recipe, served with ghee or gingelly oil; it is not a single standard formula.
Furikake
A dry Japanese rice seasoning of sesame, bonito, nori, sugar and salt. This documented home blend is one specific formula within a varied category with several early product histories.
Ezay
Ezay is a Bhutanese red-chilli seasoning served with rice, salads, momo and other dishes; this reported version combines chillies, tomato, onion, coriander, cheese and pepper.
Trinidadian cucumber chutney
A fresh Trinidadian cucumber chutney of grated firm cucumber, garlic, Scotch bonnet, shado beni, lemon and seasoning, described by its author as a doubles condiment.
Salsa golf / pink sauce
A cold mayonnaise-and-tomato condiment family with distinct documented forms in Argentina, Peru and Puerto Rico; this draft records a Peruvian caper-and-orange version and keeps its regional relatives separate.
Sharena sol
Bulgarian dry seasoning of salt, paprika, dried herbs and spices, with household and regional variations.
Avocado-oil mayonnaise
Avocado-oil mayonnaise is an ordinary egg-and-oil emulsion in which avocado oil supplies the oil phase. The oil changes flavour and colour, and it does not preserve the sauce.
Kimchi ketchup
A modern tomato condiment sharpened with the spicy, savoury tang associated with kimchi; this measured version whisk-mixes prepared ketchup and commercial kimchi seasoning.
Ranch dressing
Ranch dressing is an American cultured-dairy dressing of buttermilk or sour cream and mayonnaise, seasoned with garlic, onion and dried herbs, and made either pourable or thick enough to dip.
Elevated risk
Lighter, sweet-tangy chip sauce
Lower-oil, starch-thickened fritessaus-inspired sauce derived from M13, not a Remia replica. Nominal yield 291 g before cooking loss.
Wine-infused salt
Wine-infused salt is coarse food salt carrying wine colour and aroma after a wine-and-salt mixture is reduced and dried. This version follows a Missouri Wines method at a one-to-three salt-to-wine ratio.
Elevated risk
British-style tangy salad cream
Starch-thickened salad-cream prototype with pasteurised yolk added after cooling; not a Heinz copy. Approximate yield 300 g.
Peanut dipping sauce
A quick Southeast Asian inspired peanut sauce combines peanut butter or ground roasted peanuts with coconut milk, soy, sugar, lime and chilli.
Elevated risk
Tkemali-inspired tart-plum sauce
An untested refrigerator sauce inspired by Georgian tkemali. This version uses ordinary mint in place of pennyroyal (ombalo), changing its aroma; it is not a tested preserve.
Asin sa buy-o
Asin sa buy-o is a fine sea salt made in Panayunan, Botolan, and packed in a woven nipa pouch called a buy-o. Salt-bearing coastal earth is leached with seawater, and the brine is boiled to crystals.
Ai-manas (Timor-Leste chilli condiment)
Ai-manas is described as a very hot chilli paste served with Timorese meals. One published version blends fresh chillies, shallots, garlic, Thai basil, ginger, lemon and salt, and serves it with eggs. Sources do not establish a standard formula, precise birthplace or earliest date.
Alburquerque Asin Tibuok
Asin tibuok is a Boholano salt-making craft that turns seawater-soaked coconut husks into a salt-rich ash, brine and formed sea salt in specialized clay pots. This record follows one published account of the community process; it is not a validated household formula.
Elevated risk
Mayoketchup with garlic and lime
Mayonnaise and ketchup with garlic powder and lime make this proposed dipping sauce for surullitos; its ratio is an original, untested choice, not a Puerto Rican standard.
Elevated risk
Nzoia River reed salt
Nzoia River reed salt is a Bukusu seasoning made by leaching and evaporating the ash of mature muchua reeds. Its sources document a local method, but provide neither a measured formula nor verified mineral composition.
Elevated risk
Rillettes
Cooked meat or fish shredded or pounded, packed into pots and covered with fat. Heat, salt, moisture reduction and the fat cover work together, and the texture separates rillettes from whole-piece confit.
Elevated risk
Pink mayonnaise and ketchup sauce
Mayonnaise and ketchup form a pale pink sauce sharpened with Worcestershire; a little citrus may be added at serving, while the proportions remain an untested starting point.
Ohaw (Ainu soup)
A four-serving cep ohaw recipe from the former Ainu Museum café in Shiraoi, documented in 2015.
Gunditjmara smoked eel
Short-finned eels, kooyang, smoked for a sustained period in the hollows of large trees at Budj Bim in south-western Victoria, a combined heat, smoke and drying method of the Gunditjmara people.
Fanesca
Ecuadorian Holy Week soup of tender grains and pulses, squash, milk and salted fish, thickened with peanut paste and served with contrasting garnishes.
Elevated risk
Rajasthani chilli-garlic chutney
A wet Rajasthani chutney of tomato, soaked dried red chillies, garlic and coriander seed ground with salt and water. A 2017 study gives its proportions as a ratio and tested a stored batch.
High risk
Presunto de Barroso
Smoked dry-cured pork ham of the Barroso highlands of northern Portugal: hand-salted, sometimes coated with olive oil and paprika, then smoked slowly over oak or broom in the cold mountain air.
Chapalele
A baked Chiloé chapalele based on Gourmet's recipe: smooth cooked potato mixed with wheat flour, baking powder, sea salt and butter, shaped into 16 pieces.
Braided biltong loaf
Yeasted bread wrapped around biltong, tomato pesto, Cheddar and feta, split lengthwise into a braid and baked; served with chilli-biltong butter.
Arbroath smokie
Arbroath smokies are whole haddock dry-salted, paired by the tail and hot-smoked in a protected coastal area. Their recorded history links Auchmithie and Arbroath, though the exact origin is unsettled.
Elevated risk
Braaiwors
South Africa's regulated grilling-sausage class, looser than boerewors: a minimum of 40% meat, vegetable protein and mechanically recovered meat allowed, and sold raw.
Baleada tortillas
Soft wheat-flour rounds from an INCAP Honduran baleada recipe are rolled thin and cooked on a dry skillet; this record covers tortillas, not the filled dish.
Lemon-set twaróg
A fresh Polish curd cheese set by warming milk with lemon juice, then drained through a sieve. It is a different route from the sour-milk method used for cultured twaróg.
Coconut milk and cream
Grated or shredded coconut extracted with water and squeezed or strained into a milky emulsion; left to stand, it separates into cream and a watery layer.
Crème anglaise
A thin, pourable custard sauce of egg yolks, sugar and hot milk or cream, cooked gently until it coats a spoon and no further.
High risk
Casingless salame
A documentary account of two modern Italian-language home-video experiments in salame without casings. Neither video establishes a safe preparation method or a ready-to-eat product.
Bengali tomato-khejur chutney (Dassana Amit batch)
A cooked Bengali meal chutney combining tomatoes, dates, raisins, ginger and panch phoron.
Apple sauce for goose and pork
Apple sauce for goose and pork is a plain English accompaniment: cooked apples pulped with water, then sweetened with sugar and finished with a little butter.
Elevated risk
Zoe Adjonyoh’s seafood shito (Guardian batch)
A seafood shito variant by Zoe Adjonyoh, using dried prawn and smoked fish in a cooked chilli and onion base.
Zhug / zhoug
A Yemeni hot sauce of fresh chilli, coriander and garlic bound with olive oil, the base of sahawiq and a common condiment in Israel. It is made by crushing, not cooking, and keeps only briefly in the refrigerator.