Chả Giò
A pork and prawn filling is bound with shredded carrot, glass noodles and reconstituted wood-ear mushrooms, then rolled…
Snacks
Discover · complex + spicy + eggs + asian
15 recipes
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Course & method
Ingredients
Chicken 65
Chicken thighs cube small; marinate for 1 hour in yogurt, ginger-garlic paste, Kashmiri chilli, garam masala and cornflour
Sides
Gado-Gado
A mix of raw and lightly-blanched vegetables; firm tofu pan-fried; hard-boiled eggs halved
Indonesian
Garlic Prawn Pad See Ew
"Pad see ew" translates literally as "stir-fried with soy sauce", and that soy is the heart of the dish: dark, sweet and…
Thai
Indonesian Meatballs
Tender chicken meatballs simmered in a fragrant coconut and curry sauce, this Indonesian classic combines aromatic…
Indonesian
Indonesian Mee Goreng
Fresh egg noodles tossed in a glossy, sweet-savoury sauce of kecap manis, soy, ketchup, sesame oil and shrimp paste…
Indonesian
Jian Bing
A thin batter of mung-bean flour, millet flour, plain flour, water, salt and five-spice is whisked to a single-cream…
Snacks
Jiaozi
A hot-water dough - flour mixed with water (just-boiled) - for a tender, slightly stretchy wrapper that doesn't dry out
Snacks
Kanom Jeeb
A filling of minced pork and chopped prawn binds with coriander root (pounded with garlic and white pepper into the…
Snacks
Martabak Telur
A simple flour-water-oil dough rests for 1 hour (gluten relaxes; will roll paper-thin)
Snacks
Nasi Lemak
A platter built around fragrant coconut and lemongrass rice, served with a fiery sambal of dried anchovies and…
Malaysian
Pork and Vegetable Spring Rolls
Made popular by Chinese restaurants and takeaways, these are another menu item that have been adapted to have a subtle Thai flavour
Starters
Restaurant-Style Moghul Curry
Moghul (sometimes spelled Mughal or Mughlai) curries trace back to the imperial kitchens of the Mughal Empire, where…
Indian
Restaurant-Style Special Fried Rice
A British-Indian-Restaurant standard, built on a base of cold, fully-dried basmati so the grains stay separate under high heat
Indian
Shuizhu Niurou
Two sensations at once: the bright, immediate burn of dried chilli (la) sitting under the slow numbing-electric prickle…
Chinese