
Vietnamese Tofu Vermicelli Noodle Bowl with Fresh Herbs
Crisp tofu vermicelli bowl with herbs, peanuts and lime dressing

Convert Sunflower oil between metric and US cooking measurements.
| Milliliters | Cups |
|---|---|
| 1 ml | 1 ml (< ½ tsp) |
| 5 ml | ≈ 1 tsp |
| 10 ml | ≈ 2 tsp |
| 25 ml | ≈ 1 ¾ tbsp |
| 50 ml | ≈ ¼ cup |
| 100 ml | ≈ ⅜ cup |
| 250 ml | ≈ 1 cup |

Crisp tofu vermicelli bowl with herbs, peanuts and lime dressing

Minced lamb and pea curry simmered in onion and tomato masala

Thai fried rice with egg, garlic and lime

Breaded pork cutlets air-fried until crisp, served with lemon.

Peruvian beef stew braised with coriander, ají amarillo and beer

Crispy mackerel topped with warm gooseberry sauce
Imarti are crisp fried lentil spirals briefly soaked in saffron and cardamom sugar syrup
Cake-style sour cream doughnuts flavoured with nutmeg, finished with a glaze
Mustard-rubbed rolled pork loin roast served with simple pan gravy
Fried chickpea flour boondi soaked in cardamom syrup, then shaped into soft ladoo
Mutton keema with peas cooked in spiced tomato and onion masala
Pan-fried bubble and squeak patties served with a runny poached egg
Chilean-style vegan lentil stew with pumpkin, potatoes, coriander and lime
Corn tortillas filled with chicken and baked in tomatillo sauce with crema
Egyptian koshari layered with lentils, rice and pasta, topped with tomato sauce
Beef sirloin stir-fry with onion and tomato, served with chips and white rice
Roasted poblanos stuffed with black beans and baked in tomato sauce
Golden qatayef pancake dumplings filled with sweet ricotta and dipped in orange blossom syrup

