Goan recheado masala
Recheado is a red Goan spice paste of Kashmiri chillies, garlic and spices ground in vinegar, best known as the stuffing for fried fish such as mackerel.
Recipes
1504 records with their sources, across 11 categories.
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Recipes
Vinegar-pickled foods
Food placed in an already acidic liquid, vinegar, so that acidity comes from the vinegar rather than from microbes; Roman texts document the practice, and later household books extended it to vegetables, fruit, fish and meat.
Elevated risk
Frozen raw mushrooms
Frozen raw mushrooms are cleaned mushrooms frozen without a preheating step, the variant a Japanese forest-volunteer manual describes beside its cooked version.
Elevated risk
Frozen mushrooms
Steam-blanched frozen mushrooms are whole, button, quartered or sliced mushrooms given a short steam treatment, cooled promptly, packed with headspace and kept frozen.
Umeboshi
Naturally acidic ume fruit salted and sometimes dried in Japan; the salt, the fruit’s own acidity and the loss of moisture supply the preservation, and the preparation is not always fermented.
Frozen tofu (home freezer)
Drained firm tofu frozen in a home freezer so that ice reshapes the curd into a firmer, spongy, porous block for cooking; not the dried kori-dofu.
Fruit coulis
A smooth, pourable fruit sauce made by cooking or pureeing fruit with sugar and lemon juice, then pressing it through a sieve to remove the seeds.
Fresh yuzu-chilli-salt paste
A fresh, uncooked yuzu and green chilli paste inspired by Kyushu’s yuzu kosho, made here as an untested small-batch seasoning rather than a preservation formula.
Fresh chermoula
Fresh chermoula is a chopped-herb Moroccan-style sauce of coriander, parsley, garlic, lemon, olive oil and warm spices, made here as an explicitly untested development formula.
Flatbrød (Onsøy recipe attributed to Lisa Kjenne)
Thin, unleavened Norwegian flatbread made from sifted wheat and oat flours, fine whole rye, salt and water, then rolled with barley flour and cooked on a takke.
Flatbrauð (Icelandic pan-cooked flatbread)
Thin Icelandic flatbreads made from rye and whole-wheat flour with boiling water, shaped into rounds, docked and cooked on a hot stovetop or gas grill.
Fish-sauce-based nuoc cham
Nuoc cham is a Vietnamese fish-sauce dipping sauce. This untested development ratio starts with water, lime and sugar, then adds fish sauce, garlic and chilli.
Fina'denne'
Fina'denne' is the all-purpose Chamorro dipping sauce of Guam, made in soy, citrus, vinegar or fish-brine versions with hot peppers. It is spooned over meat and rice or served in a small dish.
Feijoa jam
Blended whole feijoas simmer into a skin-on jam with lemon, sugar and vanilla. The skins remain for a more textured finish; keep this batch refrigerated or frozen because its method has no validated shelf-stable canning process.
Ghee, clarified butter and rendered fats
Butter heated until most water leaves and the milk solids separate, giving a fat that keeps far longer than butter. Rendering applies the same heat to animal tissue to make lard and tallow.
Farata (Mauritian oil-free roti)
Teenuja Dahari’s oil-free Mauritian farata uses hot-water wheat dough, folded square parcels and a tawa to make six soft, layered flatbreads.
Espagnole sauce
Espagnole is a brown mother sauce built on a dark roux, brown veal or beef stock and tomato, the base from which demi-glace and many brown sauces are made.
Eba
Eba is a West African dish of cooked gari, stirred into hot water until it forms a thick paste. It is a cooking stage with no new fermentation, served with soup.
Dulce de leche and cajeta-style milk concentrates
Dulce de leche and its relatives, including Mexican cajeta from goat's milk, are milk and sugar cooked slowly until thick and brown. The name changes across Latin America, and the browning gives each its character.
Dinanche
Dinanche, or donne' dinanche, is a Chamorro hot pepper paste of crushed chillies that Guam cooks use on its own or stir into fina'denne'. Its versions range from pepper alone to ones with eggplant, miso or coconut milk.
Dholl puri (Mauritian split-pea flatbread)
Kavi Hurrydoss’s Mauritian dholl puri encloses finely ground cumin-seasoned yellow split peas in wheat dough, then rolls and griddle-cooks each filled bread.
Demi-glace
Demi-glace is a rich brown sauce of French cookery, classically made by reducing equal parts espagnole sauce and brown stock by half. It is used on its own or as a base for other sauces.
Date syrup and date pulp (dibs, silan family)
A thick, dark, very sweet syrup made from dates, known as dibs, rub, silan or date molasses. It sweetens tahini and desserts and glazes or sauces savoury dishes across the Middle East and North Africa.
Cypriot-style cherry spoon sweet
Cypriot cherry glyka made by layering firm pitted cherries with sugar, briefly boiling them, chilling overnight, and boiling again to concentrate the syrup. This version is refrigerated and has no shelf-stable canning process.
Cumberland sauce
Cumberland sauce is a British condiment of redcurrant jelly, mustard, blanched orange peel and port, traditionally served cold with ham, game and cold meats.
Cucumber-mint raita
Cucumber and chopped herbs are folded into plain yoghurt with salt and roasted cumin for a cool South Asian accompaniment to spiced food.
Cranberry sauce
Cranberry sauce is a sauce of cranberries cooked in sugar syrup until the berries burst and thicken, served with roast turkey, pork, chicken and ham.
Cooked sriracha-style garlic-chilli sauce
Ripe red chillies, garlic, labelled 5% vinegar, sugar, water and salt are blended, simmered and blended smooth into a cooked chilli sauce.
Elevated risk
Confit
Meat salted, slowly cooked in its own fat and kept under a covering of that fat. The fat cap limits air but does not acidify or sterilise, so home confit needs refrigeration or freezing.
Clotted cream (Cornish style)
High-fat cream scalded below boiling for at least an hour until a thick crust forms, then cooled hard so the crust sets and the cream beneath thickens.
High risk
Chuño negro
Chuño negro is a source-documented Andean potato-preservation practice. This entry records producer tradition; it is not a validated household process for making potentially toxic bitter potatoes safe.
Chu hou sauce (Cantonese fermented soybean braising paste)
Chu hou is a sweet, savoury Cantonese paste of fermented soybeans, fermented bean curd, garlic, ginger and sesame, used mainly to braise meat.
Chogochujang-style sour chilli dip
Chogochujang is a Korean sweet-sour sauce made by seasoning gochujang with vinegar and sugar. This development batch adds water and toasted sesame seeds, with optional garlic for the portion being served.
Chocolate sauce
A pourable dessert sauce of cocoa powder, sugar and water, boiled briefly and finished with salt and vanilla. It is a water-based sauce, not the cream or milk emulsion of ganache.
Chirmol (Guatemalan charred tomato salsa)
Chirmol is a Guatemalan salsa of charred tomatoes with onion, cilantro and lime, served with grilled meat and toasted chiles.
Chipotle adobo
Chipotle adobo is a cooked sauce of smoked chipotle chiles, tomato, onion, garlic, dried chile powder, spices and vinegar, the form in which chipotles are most often sold in the United States.
Charcoal-roasted tomato jeow
A Lao tomato-and-chile dip made by roasting tomatoes, chiles, garlic and shallots over gentle coals, then pounding and seasoning them. This four-person serving batch has no measured ingredient quantities or validated storage period.
Balachaung
A Myanmar relish of dried shrimp, fried eschalot and garlic, chilli, turmeric, tamarind and ngapi. Naomi Duguid’s published recipe makes about 1 cup; it contains crustacean shellfish.
Elevated risk
Sivas pezik turşusu
A preserve of pezik and other non-sugar beet stalks from Sivas Province, blanched, salted and acidified with lemon juice and vinegar, then held for one to three weeks as the registered specification directs.
Alina's Oondhingu
Alina Magano Johannes’s Oondhingu is a family dish from Onyaanya, Oshikoto, in northern Namibia: softened dried beef fried with vegetables and served with pap.
Aarts (Mongolian fermented-milk curds)
Aarts is a soft Mongolian curd made by draining boiled fermented yogurt; it remains wet, unlike aaruul, which is dried.
Elevated risk
Shuwa
Omani celebration dish of spiced meat wrapped in leaves, sewn into palm-fibre bags and cooked in a sealed pit of embers for up to a day.
Biltong pâté
A cold biltong spread with sour cream, mayonnaise, mustard, lemon and herbs; serve it with crackers, crostini or bread.
Elevated risk
Coriander-and-green-chilli zhug-inspired sauce
Yemeni zhug inspires this fresh sauce of coriander, parsley and green chilli. Its weighed mild-chilli formula is one contemporary variation, not a canonical household recipe.
Elevated risk
Burger sauce
Mayonnaise mixed with ketchup, drained pickle relish and yellow mustard makes a tangy, pickle-flecked sauce for burgers; these proportions are an untested starting point.
Elevated risk
Chipotle
Chipotle is a ripe jalapeño pepper smoke-dried in a wood-fired cocedor. Camargo, Chihuahua, documents a large-scale version of the process; its source accounts do not establish a complete home batch or validated safety endpoint.
Bêche-de-mer (trepang)
Sea cucumber cleaned, boiled and dried, sometimes with smoke, into a long-keeping trade product; Makassan processing in Arnhem Land is documented from at least the eighteenth century.
Elevated risk
Aquafaba mayonnaise-style sauce
An eggless, untested emulsion made with canned chickpea liquid. Nominal yield 255 g.
Tuong ot (Vietnamese chilli sauce)
This cooked Vietnamese chilli sauce uses fresh chillies, garlic and tomato for a pourable, sweet-spicy condiment; heat varies with the chillies and how many seeds are removed.
Adygean salt
Adygean salt is a seasoned table salt associated with Adygea and the wider North Caucasian culinary tradition. Salt is blended with garlic and a variable selection of herbs and spices; the exact mix depends on the named style and maker.