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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":437,"variations":439,"ingredients":449,"instructions":493,"pronunciation":519,"substitutions":520,"slug":533,"title":534,"shortTitle":535,"nativeName":536,"countrySlug":537,"baseServings":538,"prepMinutes":539,"cookMinutes":540,"restMinutes":541,"difficulty":542,"course":543,"diet":545,"mainIngredients":550,"images":551,"keywords":561,"publishedAt":568,"updatedAt":568,"authorSlug":569,"summary":570,"localeSlug":533,"alternates":571},[394,397,400,403,406],{"answer":395,"question":396},"No. Glutinous rice (also sold as sticky rice or sweet rice) is a different grain with a starch composition that makes it chewy and cohesive when steamed. Jasmine, basmati or arborio will absorb the coconut and taste sweet, but you will get a pudding, not the springy, distinct-grained texture the dish depends on.","Can I use normal rice instead of glutinous rice?",{"answer":398,"question":399},"Steaming is strongly preferred. Boiled glutinous rice sits in water and turns gummy and blown-out. If you have no steamer, line a metal colander with a clean cloth or cheesecloth, set it over a pot of simmering water, and cover it — that improvises the traditional bamboo basket well enough.","Do I really need a steamer, or can I boil the rice?",{"answer":401,"question":402},"Either it was not soaked long enough, or the steam was not vigorous. Glutinous rice needs a minimum of four hours soaking to hydrate all the way through, and the water below must be at a rolling boil producing real steam, not a lazy simmer. If grains are still chalky at 20 minutes, sprinkle over a little water, cover, and steam another 10.","Why is my sticky rice still hard in the middle?",{"answer":404,"question":405},"Go by smell and give, not colour. A ripe mango smells sweet and resinous right at the stem end and yields slightly when pressed there. Choose slim, yellow varieties such as nam dok mai, ataulfo or honey mango, which are creamy and almost fibreless. Buy them two or three days ahead and let them finish ripening on the counter.","How do I pick a good mango for this?",{"answer":407,"question":408},"Yes, partly. Steam and dress the rice up to four hours ahead and leave it covered at room temperature — it actually improves as it settles. Make the topping sauce ahead too and rewarm it gently. Slice the mango and pour the sauce only at the table, since both go dull if they sit.","Can I make mango sticky rice ahead for a dinner party?",[410,411,412,413,414,415],"Soak the rice for at least four hours, ideally overnight. Unsoaked glutinous rice steams unevenly and leaves chalky, hard cores in the middle of grains.","Only glutinous rice works. Jasmine rice, arborio and sushi rice are all different grains and none of them will give the pull-apart chew this dessert needs.","Add the coconut mixture while the rice is still steaming hot. Cold rice has already retrograded and will sit in the liquid instead of absorbing it.","Let the dressed rice rest covered for twenty minutes before serving. It looks soupy at first and turns glossy and perfect once it has drunk everything up.","Choose mangoes that give slightly to a thumb at the stem end and smell sweet at the stem, not at the tip. A rock-hard mango will never ripen into the right texture in a fruit bowl in one afternoon.","Serve the rice warm and the mango cold. The temperature difference is half the pleasure and is not an accident of service.","🥭","Mango sticky rice is a three-part dessert with no baking, no dairy and no fuss: glutinous rice steamed until each grain is translucent and chewy, a hot coconut mixture stirred through it while it is still steaming so the rice drinks it up, and slices of properly ripe mango laid alongside. What makes it work is salt. The coconut is sweetened, but it is also seasoned firmly enough that the rice tastes savoury-sweet rather than sugary, which is why a plate of it never becomes cloying. Eaten in Thailand at the peak of the hot season, when mangoes are cheap and everyone is looking for something cold to sit next to something warm.","Glutinous rice is the older half of this dessert by a very long way. In the north and northeast of Thailand and across Laos, sticky rice is not a treat but the daily staple — steamed in a conical bamboo basket, kept in a lidded rattan box, and eaten by hand in compressed balls used to pick up food. Turning that same grain sweet by cooking it with coconut and sugar is a natural move in a country where coconut palms grow everywhere, and sweet sticky rice appears in dozens of Thai desserts long before you get to the mango version: wrapped in banana leaf with banana inside, layered with black beans, or steamed with taro.\n\nThe mango pairing is seasonal in a way that has survived refrigeration and export. The dessert belongs to the Thai hot season, roughly March to May, when nam dok mai and ok rong mangoes ripen. Nam dok mai is the slim, golden, almost fibreless variety most associated with the dish; ok rong is smaller, more perfumed and considered by many Thais to be the better one. Vendors sell whole mangoes and rice separately from the same cart, and it is entirely normal to buy the rice in a bag and the mango sliced in another, then assemble at home.\n\nA proper plate has three components, not two. There is the rice, which has already absorbed the sweetened coconut. Then there is a second, saltier and thicker coconut sauce poured over at the moment of serving — this is the part home cooks most often skip, and it is the part that makes shop versions taste better. Finally there is something crunchy on top: toasted split mung beans in the traditional version, or toasted sesame seeds, or crisped rice. The dessert is served at room temperature or slightly warm, never chilled, while the mango is cold from the fridge. That contrast is deliberate.","Dressed sticky rice is at its best within a few hours of steaming and will keep at room temperature, covered, for most of a day. Do not refrigerate it if you can avoid it: cold turns the grains hard and grainy and no amount of coconut brings them back. If you must, re-steam the rice for five minutes to soften it again, or microwave it covered with a damp cloth over the bowl. Slice mango only when you are ready to serve — cut fruit weeps and goes slack within an hour or two.",[421,422,423,424],"Steams the rice rather than boiling it, which is the only way to get separate, chewy, translucent grains instead of porridge.","Includes the second coconut sauce most home recipes leave out — it is what makes the dish taste like the street version.","Salt levels tuned so the coconut reads savoury-sweet, not like sugar syrup.","Tells you exactly how to judge a mango, since a mediocre one ruins an otherwise perfect plate.",[426,427,428,429],"Steamer with a basket, or a colander and cloth over a pot","Small saucepan","Mixing bowl with a lid or plate","Sharp knife",{"fat":431,"carbs":432,"fiber":433,"sugar":434,"protein":435,"calories":436,"estimated":8},19,84,3,38,6,520,[438],"Nothing hot or heavy — this is a standalone dessert, best after a spicy meal with a glass of iced tea.",[440,443,446],{"name":441,"description":442},"Khao niao dam","Made with black glutinous rice, which turns the plate deep purple and gives a nuttier, coarser chew. It needs longer soaking — a full night — and a little more coconut.",{"name":444,"description":445},"Durian sticky rice","The same coconut rice served with durian instead of mango, which in Thailand is at least as beloved and considerably more divisive. Rich enough that portions are usually half the size.",{"name":447,"description":448},"Sangkhaya sticky rice","Sweet coconut rice topped with sangkhaya, a steamed pandan-coconut custard, instead of fruit. Common in Thai and Lao markets and a good option outside mango season.",[450,456,462,465,469,472,476,478,480,485,490],{"qty":451,"ref":452,"name":453,"unit":454,"group":455},300,"sticky-rice","Thai glutinous (sticky) rice","g","For the rice",{"qty":457,"ref":458,"name":459,"unit":460,"group":461},250,"coconut-milk","full-fat coconut milk","ml","For the sweet coconut",{"qty":463,"name":464,"unit":454,"group":461},90,"palm sugar, chopped, or light brown sugar",{"qty":466,"name":467,"unit":468,"group":461},0.75,"fine salt","tsp",{"qty":470,"ref":458,"name":459,"unit":460,"group":471},150,"For the topping sauce",{"qty":473,"ref":474,"name":475,"unit":468,"group":471},1,"cornstarch","cornstarch or rice flour",{"qty":477,"name":467,"unit":468,"group":471},0.5,{"qty":473,"name":479,"unit":468,"group":471},"sugar",{"qty":433,"ref":481,"name":482,"unit":483,"group":484},"mango","ripe nam dok mai or ataulfo mangoes, chilled","piece","To serve",{"qty":486,"name":487,"note":488,"unit":489,"group":484,"optional":8},2,"split mung beans, toasted","or use the toasted sesame seeds below","tbsp",{"qty":473,"ref":491,"name":492,"unit":489,"group":484,"optional":8},"sesame-seeds","white sesame seeds, toasted",[494,498,503,506,510,513,516],{"tip":495,"text":496,"title":497},"A grain is properly soaked when you can crush it to paste between thumb and fingernail with no hard core left.","Rinse {qty:sticky-rice} of glutinous rice in a bowl of cold water, swirling and pouring off the cloudy water three or four times until it runs nearly clear. Cover with fresh cold water by 5 cm and leave to soak at least 4 hours, or overnight.","Soak the rice",{"tip":499,"text":500,"title":501,"timerSeconds":502},"Flip the whole mass over halfway through so the top layer, which gets less steam, finishes evenly.","Drain the rice and spread it in a cloth-lined steamer basket, making a shallow well in the middle so steam travels through. Steam over rapidly boiling water for 20–25 minutes, until the grains have turned from chalky white to translucent and are chewy rather than firm.","Steam until translucent",1500,{"text":504,"title":505},"While the rice steams, warm 250 ml coconut milk with the palm sugar and salt in a small pan over low heat, stirring only until the sugar dissolves. Do not let it boil — a hard boil splits coconut milk into oil and curds.","Make the sweet coconut",{"text":507,"title":508,"timerSeconds":509},"Tip the steaming rice into a bowl, pour over the sweet coconut mixture and fold gently with a spatula until every grain is coated. It will look far too wet at this point. Cover tightly and leave 20 minutes, by which time the rice will be glossy and the liquid gone.","Dress the hot rice",1200,{"text":511,"title":512},"Whisk the cornstarch into the remaining 150 ml coconut milk with the extra salt and sugar, then heat gently, stirring, for 2–3 minutes until it thickens just enough to coat the back of a spoon. It should taste distinctly salty against the sweet rice — that contrast is the point.","Cook the topping sauce",{"text":514,"title":515},"Stand each chilled mango on its end and cut down either side of the flat stone, then peel the cheeks and slice them lengthways into 1 cm strips. Keep the slices in the fan shape they came off in — it holds together on the plate.","Slice the mango",{"text":517,"title":518},"Mound a scoop of the warm rice on each plate, lay a fanned mango cheek beside it, spoon the coconut sauce generously over the rice and scatter the toasted mung beans or sesame seeds on top. Serve at once, while the rice is warm and the fruit is still cold.","Plate warm against cold","kow nee-ow ma-muang",[521,525,529],{"note":522,"swap":523,"original":524},"You want a yellow, slim, fibreless variety. Big red-green Tommy Atkins mangoes are stringy and sour by comparison and will drag the whole plate down.","Ataulfo, Honey or Champagne mango","Nam dok mai mango",{"note":526,"swap":527,"original":528},"Palm sugar has a caramel, slightly smoky edge that plain sugar lacks, but the difference is subtle once the coconut is in. Use the same weight.","Light brown sugar, or half white sugar and half maple syrup","Palm sugar",{"note":530,"swap":531,"original":532},"The point is a crunchy element, and sesame is the easiest to find. Toast whichever you use in a dry pan until fragrant — untoasted, both are flavourless.","Toasted white sesame seeds, or crisp puffed rice","Toasted split mung beans","mango-sticky-rice","Khao Niao Mamuang (Thai Mango Sticky Rice)","Khao Niao Mamuang","ข้าวเหนียวมะม่วง","thailand",4,20,30,240,"easy",[544],"dessert",[546,547,548,549],"vegetarian","vegan","gluten-free","dairy-free",[452,458,481],[552,555,557,559],{"alt":553,"src":554},"Mound of glossy coconut sticky rice beside fanned slices of golden mango, drizzled with coconut sauce and toasted sesame","\u002Fimages\u002Frecipes\u002Fmango-sticky-rice\u002Fhero.jpg",{"alt":553,"src":556},"\u002Fimages\u002Frecipes\u002Fmango-sticky-rice\u002Fhero-16x9.jpg",{"alt":553,"src":558},"\u002Fimages\u002Frecipes\u002Fmango-sticky-rice\u002Fhero-1x1.jpg",{"alt":553,"src":560},"\u002Fimages\u002Frecipes\u002Fmango-sticky-rice\u002Fhero-4x3.jpg",[562,563,564,565,566,567],"mango sticky rice","khao niao mamuang","thai dessert","coconut milk","glutinous rice","vegan dessert","2026-08-19","dishroute-kitchen","Steamed glutinous rice folded into salted-sweet coconut cream and served warm beside cold ripe mango, with a second pour of thicker coconut sauce on top.",{"en":572},"\u002Frecipe\u002Fmango-sticky-rice",{"items":574,"total":581,"page":473,"limit":855,"hasMore":856},[575,610,620,656,689,722,751,778,806,830],{"slug":576,"title":577,"shortTitle":578,"nativeName":579,"countrySlug":537,"baseServings":486,"prepMinutes":580,"cookMinutes":581,"difficulty":542,"course":582,"diet":586,"mainIngredients":588,"images":592,"keywords":602,"publishedAt":568,"updatedAt":568,"authorSlug":569},"khai-jiao","Khai Jiao (Thai Deep-Fried Puffy Omelette over Rice)","Khai Jiao","ไข่เจียว",5,10,[583,584,585],"breakfast","main","street-food",[587,549],"pescatarian",[589,590,591],"eggs","fish-sauce","jasmine-rice",[593,596,598,600],{"alt":594,"src":595},"Puffed golden Thai omelette with lacy crisp edges sitting on steamed jasmine rice with a stripe of chili sauce","\u002Fimages\u002Frecipes\u002Fkhai-jiao\u002Fhero.jpg",{"alt":594,"src":597},"\u002Fimages\u002Frecipes\u002Fkhai-jiao\u002Fhero-16x9.jpg",{"alt":594,"src":599},"\u002Fimages\u002Frecipes\u002Fkhai-jiao\u002Fhero-1x1.jpg",{"alt":594,"src":601},"\u002Fimages\u002Frecipes\u002Fkhai-jiao\u002Fhero-4x3.jpg",[603,604,605,606,607,608,609],"khai jiao","thai omelette","fried egg","fish sauce","street food","thai breakfast","rice plate",{"slug":533,"title":534,"shortTitle":535,"nativeName":536,"countrySlug":537,"baseServings":538,"prepMinutes":539,"cookMinutes":540,"restMinutes":541,"difficulty":542,"course":611,"diet":612,"mainIngredients":613,"images":614,"keywords":619,"publishedAt":568,"updatedAt":568,"authorSlug":569},[544],[546,547,548,549],[452,458,481],[615,616,617,618],{"alt":553,"src":554},{"alt":553,"src":556},{"alt":553,"src":558},{"alt":553,"src":560},[562,563,564,565,566,567],{"slug":621,"title":622,"shortTitle":623,"nativeName":624,"romanized":625,"countrySlug":537,"region":626,"baseServings":538,"prepMinutes":627,"cookMinutes":628,"difficulty":629,"course":630,"diet":632,"mainIngredients":633,"images":638,"keywords":648,"publishedAt":568,"updatedAt":568,"authorSlug":569},"khao-soi","Khao Soi Gai (Chiang Mai Coconut Curry Noodle Soup)","Khao Soi Gai","ข้าวซอยไก่","Khao soi gai","Chiang Mai",25,40,"medium",[584,631],"soup",[549],[634,590,635,636,637],"chicken","lime","garlic","onion",[639,642,644,646],{"alt":640,"src":641},"Bowl of golden coconut curry noodle soup with a chicken leg, crisp fried noodle nest, shallots and lime wedge","\u002Fimages\u002Frecipes\u002Fkhao-soi\u002Fhero.jpg",{"alt":640,"src":643},"\u002Fimages\u002Frecipes\u002Fkhao-soi\u002Fhero-16x9.jpg",{"alt":640,"src":645},"\u002Fimages\u002Frecipes\u002Fkhao-soi\u002Fhero-1x1.jpg",{"alt":640,"src":647},"\u002Fimages\u002Frecipes\u002Fkhao-soi\u002Fhero-4x3.jpg",[649,650,651,652,653,654,655],"khao soi","chiang mai","curry noodle soup","northern thai","coconut curry","egg noodles","lanna",{"slug":657,"title":658,"shortTitle":659,"nativeName":660,"romanized":661,"countrySlug":537,"region":662,"baseServings":538,"prepMinutes":539,"cookMinutes":663,"difficulty":629,"course":664,"diet":666,"mainIngredients":667,"images":671,"keywords":681,"publishedAt":568,"updatedAt":568,"authorSlug":569},"larb-gai","Larb Gai (Isan Minced Chicken Salad with Toasted Rice)","Larb Gai","ลาบไก่","Laap kai","Isan",15,[584,665],"appetizer",[549,548],[634,635,590,668,669,670],"mint","rice","scallions",[672,675,677,679],{"alt":673,"src":674},"Warm minced chicken salad piled with mint, shallot and scallion, dusted with toasted rice powder, beside sticky rice","\u002Fimages\u002Frecipes\u002Flarb-gai\u002Fhero.jpg",{"alt":673,"src":676},"\u002Fimages\u002Frecipes\u002Flarb-gai\u002Fhero-16x9.jpg",{"alt":673,"src":678},"\u002Fimages\u002Frecipes\u002Flarb-gai\u002Fhero-1x1.jpg",{"alt":673,"src":680},"\u002Fimages\u002Frecipes\u002Flarb-gai\u002Fhero-4x3.jpg",[682,683,684,685,686,687,688],"larb","laap gai","isan","thai salad","minced chicken","toasted rice powder","lao food",{"slug":690,"title":691,"shortTitle":692,"nativeName":693,"romanized":694,"countrySlug":537,"region":695,"baseServings":538,"prepMinutes":540,"cookMinutes":696,"restMinutes":697,"difficulty":542,"course":698,"diet":700,"mainIngredients":701,"images":705,"keywords":715,"publishedAt":568,"updatedAt":568,"authorSlug":569},"moo-ping","Moo Ping (Thai Grilled Coconut Pork Skewers)","Moo Ping","หมูปิ้ง","Mu ping","Bangkok",12,480,[585,699,584],"snack",[549,548],[702,636,703,590,704],"pork-shoulder","cilantro","black-pepper",[706,709,711,713],{"alt":707,"src":708},"Charred grilled pork skewers glazed dark brown on a street grill, served with a basket of sticky rice","\u002Fimages\u002Frecipes\u002Fmoo-ping\u002Fhero.jpg",{"alt":707,"src":710},"\u002Fimages\u002Frecipes\u002Fmoo-ping\u002Fhero-16x9.jpg",{"alt":707,"src":712},"\u002Fimages\u002Frecipes\u002Fmoo-ping\u002Fhero-1x1.jpg",{"alt":707,"src":714},"\u002Fimages\u002Frecipes\u002Fmoo-ping\u002Fhero-4x3.jpg",[716,717,718,607,719,720,721],"moo ping","thai pork skewers","grilled pork","coconut marinade","bangkok breakfast","sticky rice",{"slug":723,"title":724,"shortTitle":725,"nativeName":726,"romanized":727,"countrySlug":537,"region":728,"baseServings":538,"prepMinutes":696,"cookMinutes":729,"difficulty":542,"course":730,"diet":731,"mainIngredients":732,"images":735,"keywords":745,"publishedAt":568,"updatedAt":568,"authorSlug":569},"pad-kra-pao","Pad Kra Pao Moo (Thai Holy Basil Stir-Fry with Fried Egg)","Pad Kra Pao Moo","ผัดกะเพราหมู","Phat kaphrao mu","Central Thailand",8,[584,585],[549],[733,734,636,589,669,590],"ground-pork","basil",[736,739,741,743],{"alt":737,"src":738},"Plate of jasmine rice topped with chili-flecked minced pork and holy basil, with a lacy fried egg on top","\u002Fimages\u002Frecipes\u002Fpad-kra-pao\u002Fhero.jpg",{"alt":737,"src":740},"\u002Fimages\u002Frecipes\u002Fpad-kra-pao\u002Fhero-16x9.jpg",{"alt":737,"src":742},"\u002Fimages\u002Frecipes\u002Fpad-kra-pao\u002Fhero-1x1.jpg",{"alt":737,"src":744},"\u002Fimages\u002Frecipes\u002Fpad-kra-pao\u002Fhero-4x3.jpg",[746,747,748,749,605,607,750],"pad kra pao","holy basil","thai stir-fry","minced pork","quick dinner",{"slug":752,"title":753,"shortTitle":754,"nativeName":755,"romanized":756,"countrySlug":537,"region":757,"baseServings":486,"prepMinutes":540,"cookMinutes":581,"difficulty":629,"course":758,"diet":759,"mainIngredients":760,"images":762,"keywords":772,"publishedAt":777,"updatedAt":777,"authorSlug":569},"pad-thai","Pad Thai (Tamarind Rice Noodle Stir-Fry)","Pad Thai","ผัดไทย","Phat thai","Central Thailand \u002F Bangkok",[584,585],[549,548,587],[761,589,590,670],"shrimp",[763,766,768,770],{"alt":764,"src":765},"Plate of pad thai noodles with shrimp, bean sprouts, crushed peanuts and a lime wedge","\u002Fimages\u002Frecipes\u002Fpad-thai\u002Fhero.jpg",{"alt":764,"src":767},"\u002Fimages\u002Frecipes\u002Fpad-thai\u002Fhero-16x9.jpg",{"alt":764,"src":769},"\u002Fimages\u002Frecipes\u002Fpad-thai\u002Fhero-1x1.jpg",{"alt":764,"src":771},"\u002Fimages\u002Frecipes\u002Fpad-thai\u002Fhero-4x3.jpg",[773,774,537,775,776,607,761],"pad thai","noodles","stir-fry","tamarind","2026-08-18",{"slug":779,"title":780,"shortTitle":781,"nativeName":782,"romanized":783,"countrySlug":537,"region":662,"baseServings":538,"prepMinutes":539,"cookMinutes":9,"difficulty":542,"course":784,"diet":786,"mainIngredients":787,"images":790,"keywords":800,"publishedAt":568,"updatedAt":568,"authorSlug":569},"som-tam","Som Tam Thai (Green Papaya Salad Pounded in a Mortar)","Som Tam Thai","ส้มตำไทย","Som tam thai",[665,785],"side",[549,548,587],[635,590,636,788,789],"tomato","dried-shrimp",[791,794,796,798],{"alt":792,"src":793},"Green papaya salad heaped on a plate with cherry tomatoes, long beans, chilies and crushed peanuts beside a clay mortar","\u002Fimages\u002Frecipes\u002Fsom-tam\u002Fhero.jpg",{"alt":792,"src":795},"\u002Fimages\u002Frecipes\u002Fsom-tam\u002Fhero-16x9.jpg",{"alt":792,"src":797},"\u002Fimages\u002Frecipes\u002Fsom-tam\u002Fhero-1x1.jpg",{"alt":792,"src":799},"\u002Fimages\u002Frecipes\u002Fsom-tam\u002Fhero-4x3.jpg",[801,802,684,685,803,804,805],"som tam","green papaya salad","papaya","mortar and pestle","no-cook",{"slug":807,"title":808,"shortTitle":809,"nativeName":810,"romanized":811,"countrySlug":537,"region":728,"baseServings":538,"prepMinutes":539,"cookMinutes":540,"difficulty":542,"course":812,"diet":813,"mainIngredients":814,"images":815,"keywords":825,"publishedAt":777,"updatedAt":777,"authorSlug":569},"thai-green-curry","Thai Green Curry with Chicken (Gaeng Keow Wan)","Thai Green Curry with Chicken","แกงเขียวหวาน","Kaeng khiao wan",[584],[549,548],[634,734,590],[816,819,821,823],{"alt":817,"src":818},"Bowl of pale-green Thai curry with chicken, eggplant and thai basil beside jasmine rice","\u002Fimages\u002Frecipes\u002Fthai-green-curry\u002Fhero.jpg",{"alt":817,"src":820},"\u002Fimages\u002Frecipes\u002Fthai-green-curry\u002Fhero-16x9.jpg",{"alt":817,"src":822},"\u002Fimages\u002Frecipes\u002Fthai-green-curry\u002Fhero-1x1.jpg",{"alt":817,"src":824},"\u002Fimages\u002Frecipes\u002Fthai-green-curry\u002Fhero-4x3.jpg",[826,537,565,634,827,828,829],"green curry","gaeng keow wan","thai basil","curry paste",{"slug":831,"title":832,"shortTitle":833,"nativeName":834,"romanized":835,"countrySlug":537,"region":728,"baseServings":538,"prepMinutes":663,"cookMinutes":539,"difficulty":542,"course":836,"diet":837,"mainIngredients":838,"images":840,"keywords":850,"publishedAt":777,"updatedAt":777,"authorSlug":569},"tom-yum-soup","Tom Yum Goong (Hot and Sour Shrimp Soup)","Tom Yum Goong","ต้มยำกุ้ง","Tom yam kung",[631],[549,548,587],[761,839,635,590],"mushrooms",[841,844,846,848],{"alt":842,"src":843},"Bowl of hot and sour tom yum soup with shrimp, mushrooms, lemongrass and cilantro","\u002Fimages\u002Frecipes\u002Ftom-yum-soup\u002Fhero.jpg",{"alt":842,"src":845},"\u002Fimages\u002Frecipes\u002Ftom-yum-soup\u002Fhero-16x9.jpg",{"alt":842,"src":847},"\u002Fimages\u002Frecipes\u002Ftom-yum-soup\u002Fhero-1x1.jpg",{"alt":842,"src":849},"\u002Fimages\u002Frecipes\u002Ftom-yum-soup\u002Fhero-4x3.jpg",[851,631,537,761,852,853,854],"tom yum","lemongrass","galangal","hot and sour",24,false,1788563800879]