Ingredient

Shallots Recipes

12 recipes with shallots for weeknights, meal prep, and quick ingredient searches. Choose by time, cuisine, and what is in your kitchen.

12 recipes

Pepes Ikan (Fish in Banana Leaf) with fish, lemongrass and turmeric — Indonesia recipe

🇮🇩IndonesiaMedium

Fish and Seafood Dishes

Pepes Ikan (Fish in Banana Leaf)

An Indonesian classic — white fish fillets wrapped in banana leaves with a fragrant spice paste (bumbu) of shallots, garlic, chili, galangal, turmeric, and lemongrass, then steamed until tender. The banana leaf infuses a subtle herbal aroma that you cannot get any other way.

40 min280 kcal2 serves

🌾Gluten-free🌶️Spicy💪High protein

Beef Rendang with beef, coconut milk and lemongrass — Indonesia recipe

🇮🇩IndonesiaAdvanced

Meat Dishes

Beef Rendang

Voted the world’s best food by CNN Travel readers in 2011 — slow-braised beef in a rich aromatic paste of coconut milk, garlic, ginger, galangal, lemongrass, and spices, cooked uncovered for hours until every drop of liquid evaporates and the meat is coated in a dark caramelized crust. A labor of love from West Sumatra that gets even better the next day.

150 min380 kcal5 serves

🌶️Spicy🌾Gluten-free💪High protein

Khao Soi (Northern Thai Coconut Curry Noodle Soup) with egg noodles, coconut milk and chicken — Thailand recipe

🇹🇭ThailandAdvanced

Cereal and Pasta Dishes

Khao Soi (Northern Thai Coconut Curry Noodle Soup)

Northern Thai egg noodle soup with a rich, golden coconut curry broth, braised chicken, and — the defining detail — a nest of deep-fried crispy noodles floating on top of the same egg noodles in the bowl. Khao soi (ข้าวซอย) is the signature dish of Chiang Mai and the Lanna region of Northern Thailand, though its origins trace the old trade routes connecting Thailand, Myanmar, and Yunnan. The broth is distinct from Bangkok-style curries: turmeric-forward, slightly spiced, coconut-rich, and not particularly hot. The condiments served alongside — pickled mustard greens, raw shallots, lime wedges, and chilli oil — are not optional. They complete the dish by adding sharp, sour, fresh notes that cut through the richness of the coconut broth. This is one of the great noodle soups of the world.

50 min640 kcal4 serves

🌶️Spicy

Tofu Pad Thai with rice noodles, tofu and tamarind paste — Thailand recipe

🇹🇭ThailandMedium

Cereal and Pasta Dishes

Tofu Pad Thai

Flat rice noodles stir-fried with pressed tofu, bean sprouts, and spring onions in a tamarind-fish sauce-palm sugar sauce, finished with crushed peanuts and lime. This is a vegetarian adaptation of the classic Thai street dish — not a compromise version, but a version that works because the sauce, technique, and noodle handling are treated correctly. The tamarind is non-negotiable. The wok needs to be genuinely hot. The tofu needs to be dry before it hits the pan. Get those three things right and the rest follows.

35 min480 kcal2 serves

🌿Vegetarian🌶️Spicy

Bún Chả with ground pork, pork belly and fish sauce — Vietnam recipe

🇻🇳VietnamAdvanced

Meat Dishes

Bún Chả

Hanoi's most iconic street-food dish: smoky grilled pork patties (chả băm) and caramelized pork belly slices (chả miếng) submerged in a warm, sweet-sour dipping broth, served alongside cool rice vermicelli, pickled carrot and daikon, and a heap of fresh Vietnamese herbs. The components arrive separately and each diner builds their own bite — a tangle of noodles and herbs dipped into the broth with a piece of pork and pickle, all in one mouthful. Gained international fame when Barack Obama and Anthony Bourdain ate it at a Hanoi street stall in 2016. The version that gained that fame is a Hanoi recipe, distinct from the southern bún thịt nướng: no lemongrass in the pork, the sauce served warm not cold, patties alongside sliced belly.

60 min480 kcal4 serves

💪High protein

Beef Wellington with beef tenderloin, mushrooms and prosciutto — UK recipe

🇬🇧UKAdvanced

Meat Dishes

Beef Wellington

Beef Wellington (also called filet de bœuf en croûte, or bœuf Wellington in French) is a British dinner-party roast: a center-cut beef tenderloin, seared hard, brushed with Dijon mustard, wrapped in mushroom duxelles and prosciutto, then baked inside all-butter puff pastry. Where the name comes from is unclear: some link it to the Duke of Wellington, others see it as an English version of the French filet en croûte. Sliced at the table, it shows a thin dark crust, a layer of dry duxelles and a rosy center. Plan on about two hours, most of it chilling between stages.

120 min680 kcal6 serves

💪High protein

Lobster Bisque (Bisque de Homard) with lobster, butter and onion — France recipe

🇫🇷FranceAdvanced

Soups

Lobster Bisque (Bisque de Homard)

Bisque de homard is the most luxurious soup in the classical French repertoire: a deeply orange, velvety-smooth cream soup built entirely on the flavor extracted from lobster shells. The technique is methodical — the shells are roasted hard in butter until they smell nutty and oceanic, the aromatics are sweated, cognac is added and often flambéed, white wine and fish stock are added, and the whole mixture simmers for 30 to 40 minutes to extract every molecule of flavor from the shells. The stock is then strained, blended, passed through a fine sieve, enriched with double cream, and mounted with cold butter to a glossy, coating consistency. A swirl of cream and a few morsels of lobster meat garnish each bowl. Nothing is wasted: the shells that look like kitchen scraps become the foundation of one of the most complex, satisfying soups in existence.

90 min520 kcal4 serves

🌾Gluten-free🌶️Spicy

Spring Pea and Feta Couscous Salad with pearl couscous, peas and feta — Mediterranean recipe

🌊MediterraneanAdvanced

Salads

Spring Pea and Feta Couscous Salad

A bright, no-fuss salad that works as a side for grilled lamb or chicken, or holds its own as a light lunch. Pearl couscous — the round, pasta-like kind, not the fine-grain North African variety — gets toasted before cooking, which gives it a nutty depth that plain couscous lacks. Pickled shallots cut through the richness of the feta and keep the salad from tasting flat. Fresh mint is non-negotiable here: it's the ingredient that ties everything together and makes this taste like spring rather than just a bowl of starchy things.

25 min390 kcal4 serves

🌿Vegetarian⚡Quick🌶️Spicy

Bún Bò Huế (Spicy Vietnamese Beef and Lemongrass Noodle Soup) with beef shank, lemongrass and mắm ruốc huế — Vietnam recipe

🇻🇳VietnamAdvanced

Soups

Bún Bò Huế (Spicy Vietnamese Beef and Lemongrass Noodle Soup)

Bún bò Huế is a fiery red Vietnamese noodle soup from the central city of Huế, the former imperial capital. The broth is built on a long simmer of beef shank, pork ribs, beef bones, lemongrass, charred aromatics, and pineapple, then finished with mắm ruốc (Huế-style fermented shrimp paste) and a separate annatto-lemongrass sate sauce that gives the soup its signature crimson colour and heat. Thick round rice noodles, sliced beef shank, and herbs (Thai basil, Vietnamese coriander, mung bean sprouts, banana blossom) finish the bowl. Compared to phở, bún bò Huế is bolder, spicier, and more aromatic — phở's louder cousin from central Vietnam. Active work 30 minutes, simmer 3.5 hours. Serves 8 generous bowls.

240 min580 kcal8 serves

💪High protein🌶️Spicy🌾Gluten-free

Beurre Blanc (Classic French Loire Valley White Butter Sauce) with unsalted European butter, dry white wine and shallots — France recipe

🇫🇷FranceEasy

Sauces and Dips

Beurre Blanc (Classic French Loire Valley White Butter Sauce)

Beurre blanc is a French sauce from the Loire Valley, around Nantes: a reduction of dry white wine, white wine vinegar and finely chopped shallots into which cold butter is whisked until the sauce turns pale, glossy and creamy. By the most common account it was invented around 1890 by Clémence Lefeuvre, a cook near Nantes. It is served warm over poached or pan-fried white fish, scallops, lobster, asparagus and poached eggs; the traditional partner is Loire pike. The sauce is light yellow and slightly sharp from the wine and vinegar, with a soft sweetness from the shallots.

15 min250 kcal6 serves

🌿Vegetarian🌾Gluten-free⚡Quick

Nasi Lemak (Malaysian Coconut Rice) with coconut milk, pandan leaves and dried anchovies — Malaysia recipe

🇲🇾MalaysiaAdvanced

Breakfast and Brunch

Nasi Lemak (Malaysian Coconut Rice)

Nasi lemak is Malaysia's national dish — fragrant coconut rice cooked with pandan, ringed by a spicy-sweet sambal, crisp fried anchovies, roasted peanuts, cucumber, and a boiled egg. Each element plays a role: creamy rice, fiery sambal, salty crunch, cooling cucumber. Traditionally wrapped in banana leaf and eaten for breakfast at roadside stalls, it's a whole plate of contrasts built around one bowl of rich, aromatic rice.

60 min620 kcal4 serves

🌶️Spicy💪High protein🌾Gluten-free

Banh Cuon (Vietnamese Steamed Rice Rolls) with rice flour, tapioca starch and ground pork — Vietnam recipe

🇻🇳VietnamAdvanced

Breakfast and Brunch

Banh Cuon (Vietnamese Steamed Rice Rolls)

Banh cuon are the silkiest thing in Vietnamese cooking — sheets of rice batter steamed paper-thin, so soft they're almost translucent, wrapped around minced pork and wood ear mushrooms. A northern Vietnamese breakfast staple, they're piled with fried shallots, fresh herbs, bean sprouts, and slices of cha lua, then dipped in nuoc cham, the sweet-sour-salty fish sauce dressing. The tapioca starch in the batter is what gives the wrappers their gentle chew.

75 min430 kcal4 serves

🌾Gluten-free

Ingredients

Goes well with

Other ingredients that appear most often alongside shallots across the archive. Pick one to drill deeper.

coconut milk turmeric rice noodles ground pork fish sauce chili beef chicken tamarind paste bean sprouts peanuts pork belly