Curry / Stew – Shrine Kitchen

Baseisei

Baseisei is a Fijian dish made from young taro stem with coconut cream, chili, and citrus. The thin stems of young taro plants(rourou) are used for baseisei. Large, mature taro stem can also be used but will need to be cut lengthwise into thinner strips. Recipe Ingredients 20 young taro stem, peeled, cut lengthwise if…
Bicol Express

Bicol Express(sinilihan) is a spicy coconut stew from the Bicol region of southern Luzon, Philippines. Filipinos living in Manila popularized the dish and named it Bicol Express after the historic train from Manila to Legazpi. The Bicolano name, sinilihan, means ‘cooked with chili’. It may also be called ginataang sili or gulay na lada. Bicol…
Bih Dry Curry

This dish is a Sindhi dry curry with lotus root as the main ingredient. Bih(بیھ) refers to lotus root; it is sometimes also written beh, beeh, or bhee. In Sindhi cuisine, Usually, a type of long, thin lotus root is used. The root must be thoroughly cleaned before use. It is typically cooked as a…
Breadfruit Gollai Appan

Breadfruit gollai appan(gollai åppan lemmai) is seedless breadfruit(lemmai) stewed in coconut cream. Appan(åppan) means evaporated or dried up; breadfruit is cooked until it absorbs the coconut cream for a fairly dry result. The coconut cream will be more like a coating for the breadfruit pieces than a broth. This simple dish is often served at…
Brengkes Tempoyak Ikan Patin

Brengkes is a Palembangese dish cooked in banana or similar leaf. The most typical variety uses pangasius catfish(patin) coated in tempoyak curry paste, wrapped in turmeric leaf or banana leaf and grilled. It may also be roasted or steamed. Tempoyak bumbu, or curry paste, makes a flavorful base that pairs well with pangasius catfish. Other…
Cabbage Stewed Tofu

Cabbage stewed tofu(白菜燉豆腐) is a simple dish from northeastern China. Cabbage, tofu, and optional starch noodles are cooked in a basic broth with scallion, ginger, and soy sauce for a quick and homey stew. This is one of many stewed dishes found in Manchu cuisine. It can be compared to stewed four whites(燉四白), which is…
Cheonggukjang Jjigae

Cheonggukjang jjigae(청국장찌개), sometimes just called cheonggukjang, is a Korean stew made with fermented soybeans. Fermented soybeans are partially mashed into a paste known as cheonggukjang(청국장)[淸麴醬]; it’s a Korean tradition similar to doenjang(된장) and Japanese natto. Depending on the process, it may range from mild to strong in flavor. Cheonggukjang is rather bland as salt is…
Chickpea Tashrib

Tashrib(تشريب) is stew over flatbread. It is a traditional food of Mesopotamian cuisine, usually made with lamb. This vegan variation omits meat and uses chickpea as the main ingredient instead of as an optional addition. It can be partially mashed for a thicker hummus stew. Sometimes tomato and potato are added to tashrib. Recipe Ingredients…
Chu Chi

Chu chi(ฉู่ฉี่), also spelled choo chee, consists of a main ingredient, usually fish or seafood, smothered in curry. It is a Thai dish from southern or central Thai cuisine. It is not often referred to as chu chi curry, or kaeng chu chi(แก่งฉู่ฉี่). The curry tends to be thick or even dry and reddish orange…
Couscous with Stewed Vegetables

Couscous(كسكس) is a type of small, round pasta popular in the Maghreb region of northern Africa. It is part of the traditional cuisines of Tunisia, Algeria, and Morocco. One of the most common ways to prepare couscous is by steaming the couscous over stew and serving the stew and couscous together. This imbues the couscous…
Dal Pakwan

Dal pakwan is a dish of stewed legumes with crispy flatbread known as pakwan. It is a traditional Sindhi dish. There are many dal pakwan varieties, some with different types of legumes and spices. Often ghee or oil is used for tempering the dal with cumin seeds. Oil is often used for frying pakwan. Usually…
Ewa Riro

Ewa riro, or stewed legumes, is a simple Yoruba dish from Nigeria. It is commonly made with black eyed peas, cowpeas, brown beans, or honey beans. Seasoning for ewa riro can vary widely. Fish or meat can be added for extra flavor, usually dried or smoked. Dried shrimp, or crayfish, is also a common addition.…
Fish Paksiw

Fish paksiw(paksiw na isda) is a Filipino dish of fish stewed in vinegar broth. The Tagalog version typically adds vegetables like bitter melon. In the Tagalog language, paksiw means stewed in vinegar, and isda means fish. Fish paksiw commonly uses milkfish(bangus), though other kinds of fish can be used. Nipa palm vinegar(suka paombong) is a…
Fish Pinamalhan

Pinamalhan nga isda is an Ilonggo dish consisting of fish braised in vinegar and soy sauce until the liquid mostly dries up. Pinamalhan refers to a dry stewed dish; in this case, fish is the main ingredient. Modern pinamalhan is usually made with soy sauce and retains some liquid which is served with the fish,…
Frijoles de la Olla

Frijoles de la olla, or clay pot beans, is a traditional Mexican dish popular in central Mexican cuisine and throughout Mexico with many variations. Pinto beans are commonly used, though other types of beans also work well and provide different flavors. Different types of dried chili or other additions can also provide flavor variations. Recipe…
Ful Medames

Ful medames(فول مدمس) is a fava bean stew popular in Egyptian cuisine. It is a simple dish with ancient origins. Fava beans, or broad beans, are traditionally cooked in special pot called qudra(قدرة). They can be minimally seasoned and served as is, or they may be mashed with additional ingredients. Sometimes they are partially mashed.…
Ginataang Kasag

Ginataang kasag in Hiligaynon, or ginataang alimasag in Tagalog, is crab cooked in coconut milk, a dish popular in Ilonggo cuisine and throughout the Visayas of the Philippines. Kasag generally refers to flower crab, a type of mud crab found in the Visayas. Blue crab makes a good alternative. Alimango, giant mud crab, and other…
Harira

Harira(الحريرة) is a legume stew from the Maghreb region of northern Africa, particularly Moroccan cuisine and Algerian cuisine. It is especially popular as a meal to break the fast during Ramadan, usually served with dates. Harira is a simple dish, usually made with chickpeas and lentils. It typically has a base of onion and celery…
Khoresh Bademjan

Khoresh bademjan(خورش بادمجان) is an eggplant stew from Persian cuisine. Khoresh bademjan is often made with lamb, minced or in chunks. Some variations are meatless. Versions with or without meat may include yellow split peas. Sour flavor comes from dried lime, or some variations use sour grapes. Sumac or fresh lime or lemon can also…
Khua Kling

Khua kling(คั่วกลิ้ง) is a very spicy dry curry from southern Thailand. This vegan adaptation uses minced mushroom as the main ingredient rather than meat. Recipe Ingredients 4 clove garlic 4 bird eye chili 1 tsp salt 1 tsp black peppercorn 2 stalk lemongrass, tough outer layers removed 2 tbsp piece galangal 1 tbsp piece turmeric…
Kimchi Jjigae

Kimchi jjigae(김치찌개) is a hot kimchi stew from Korea. It is a simple, hearty dish and a great way to enjoy kimchi. This vegan recipe uses soy sauce, mushrooms, and kelp stock for a traditional flavors with plenty of umami. Kimchi stew often includes pork or other meat and sometimes anchovy stock. Kimchi jjigae goes…
Kinunot Na Pagi

Kinunot na pagi is a Bicolano dish made with flaked ray meat cooked with coconut cream, chili, and moringa leaf. It is normally made with stingray or similar rays found locally in the seas around the Bicol region, where ray is called pagi. Skate or shark meat would also work well. Another variation is fish…
Lablabi

Lablabi(لبلابي) is boiled chickpeas with harissa and other toppings, generally served over dry bread. It is a popular Tunisian dish. Toppings for lablabi usually include cumin powder, lemon, caper, olive, olive oil, harissa, poached egg, and either tuna or lamb. Sometimes caraway powder is added. Stale bread is typically used as a base. Flatbread also…
Lagane e Ceci

Lagane with chickpeas, or lagane e ceci, is a rustic pasta dish from southern Italy. It is a very old and traditional type of pasta made with simple wide noodles called lagane and stewed chickpeas. Chickpeas are often stewed with meat such as pancetta, and cheese can be added. The following vegan variation recipe omits…
Laing

Laing is a spicy dish of taro leaves cooked in coconut milk. Laing comes from the Bicol region of the Philippines. Laing is typically a very spicy dish. You can adjust the amount of chili to your preference. Fresh or dried taro leaves will work for making this dish. Uncooked taro leaves contain oxalate crystal…
Laswa

Laswa is an Ilonggo vegetable stew from the western Visayas region of the Philippines. It typically uses local wild greens and seasonal produce. Laswa is similar to pinakbet of the Ilocos region and bulanglang of Batangas cuisine, but it normally uses only salt for saltiness instead of fish paste[bagoong monamon], fish sauce[patis], or krill paste[bagoong…
Linutik

Linutik is a coconut cream curry with pumpkin and seafood from Ilonggo cuisine of the Philippines. Recipe Ingredients 4 clove garlic, minced 2 shallot, sliced 2 thumb ginger, minced ¼ pumpkin, seeded and peeled 1+ cup water ½ tsp salt ½ tsp pepper 8 shrimp or crab ½ cup coconut cream 8 long bean(hantak) or…
Octopus Curry

Eke means octopus in the Cook Islands Maori language. Octopus is commonly prepared in a simple coconut curry. Octopus is first cleaned and boiled whole. Then it can be cut into pieces and cooked again with coconut cream, onion, and salt. This octopus curry is great served with taro or breadfruit. It could also be…
Octopus Lu’au

Sometimes called squid luau even though it isn’t actually made with squid, octopus luau(lu’au he’e) is one of the most popular traditional foods at Hawaiian luaus. It is traditionally served alongside poi and kalua pork(kalua pua’a) among other foods. The name lu’au originally refers to the taro plant and has come to refer to traditional…
Pindang Tempoyak Ikan Patin

Pindang tempoyak ikan patin is a Palembangese preserved durian curry with a variety of pangasius catfish. Pindang is a type of curry from Palembangese or Palembang Malay cuisine. It can range from somewhat sour to more balanced with sour, sweet, spicy, and salty flavor. It often uses fish as the main ingredient. Tempoyak is a…
Red Curry

Red curry, or spicy curry(แกงเผ็ด kaeng phed), is a spicy coconut milk-based curry of central Thai cuisine. The red color comes from the curry paste, which is made with red chilies. Red curry tends to be spicy, but the spice is mitigated by coconut milk. Besides spicy, there are also salty, savory, sweet, and sour…
Rourou

Rourou is a traditional Fijian dish of young taro leaves stewed in coconut cream. The dish is named after the main ingredient: young coconut leaves, called rourou in Fijian. Nowadays, people usually add garlic, onion, and sometimes ginger to rourou. Resulting from foreign influence, these ingredients were not used in the original version centuries ago.…
Sai Bhaji

Sai bhaji(سائي ڀاڄي) is a common Sindhi curry typically made with chana dal and greens such as spinach, sorrel, fenugreek greens, and dill. Sai bhaji is usually served with rice or flatbread. It may be mashed or partially mashed when served with rice. Additional vegetables like carrot or potato can be added. Recipe Ingredients Directions
Samlo Kakor

Samlo kakor(សម្លកកូរ) or samlor kako is a Khmer stew with a variety of ingredients. The name samlo kakor means ‘stirring soup’ or ‘stirred soup’. It is a traditional Khmer dish and well-known throughout Cambodia. Hearty and nutritious, it is often served with rice as a single-dish meal. A Khmer legend tells of a woman who…
Taro Leaf Gollai

Gollai hagun suni(gollai hågun suni) is the leaf of the red taro(suni) plant cooked in coconut cream, a vegetable dish often shared at Chamorro fiestas. Turmeric gives it a yellow color. Chili and citrus juice may be added. Similar dishes of taro leaf cooked in coconut are made throughout the Pacific: rourou in Fiji, luau…
Tilmok

Tilmok is a specialty of Bicolano cuisine. As in many dishes from Bicol, coconut plays an important part. Taro leaf parcels are filled with grated coconut meat and other fillings then simmered in coconut cream. Tilmok is also called pangat in Ilonggo and pinangat na isda elsewhere. Sometimes it is also called laing, though laing…
Tinuom

Tinuom is a flavorful, juicy Ilonggo dish from the western Visayas in the Philippines. Ingredients are stewed with flavorful broth in layered banana leaves. Tinuom usually includes local chicken as the main ingredient. I’ve found fresh mushroom makes a delicious alternative. Termite mushroom, kabuteng mamarang, is a good choice found wild in the Philippines after…
Tteokbokki

Tteokbokki(떡볶이) is a simple Korean rice cake dish with chili sauce. The essential parts are rice cakes called tteok(떡) and sauce, typically made with Korean chili sauce(고추장 gochujang). Additional ingredients can be added to taste. Tteok(떡) come in many varieties; the kind shaped like cylinders are usually used for tteokbokki. These can be made fresh…