Discover - Soul Spoon

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May produce

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Amok Trey

Cambodia's national dish, the centrepiece of any Khmer feast and the proper-occasion food across the country. You start by pounding kroeung fresh in a mortar (the paste of lemongrass, galangal, turmeric, garlic, shallots, kaffir lime zest and coriander root that defines Khmer cooking, and that no shop-bought paste comes close to matching). The kroeung fries briefly to bloom its aromatics, coconut cream and stock loosen it, and eggs whisk in to set the eventual custard. Chunks of firm white fish fold through with chopped greens (traditionally noni leaves, with spinach or chard standing in), and the whole mix spoons into banana-leaf cups (or small ramekins). Twenty minutes in a steamer turns the custard just-set around the soft fish, and the banana leaves perfume everything. Served from the parcels with steamed rice and a wedge of lime.

Cambodian 55 minutes Serves4

Cataplana de Marisco

A cataplana is a hinged copper clamshell pan, and the seafood stew named after it is one of those dishes where the cookware does the work. You build a base of onions, peppers, sliced chouriço, smoked paprika, tomato and white wine in the bottom of the cataplana, then layer clams, mussels, prawns and chunks of firm white fish on top, clamp the lid shut, and steam it all for less than ten minutes. The lid lifts at the table to release a cloud of paprika-and-wine-scented steam, which is the entire point of the dish. If you do not have a cataplana, any wide pan with a tight lid does the same job. Coriander and lemon at the end, crusty bread for the broth, and vinho verde for everything else.

Portuguese 55 minutes Serves4

Chả Giò

A pork and prawn filling is bound with shredded carrot, glass noodles and reconstituted wood-ear mushrooms, then rolled tightly in moistened rice paper and fried twice for maximum crunch. The double-fry technique gives chả giò their characteristic bubbled, blistered crust. Served with cool lettuce leaves, herbs and a punchy nước chấm dipping sauce.

Snacks 1 hour 5 minutes Serves20

Fennel Shellfish Laksa

A fragrant Malaysian noodle soup combining shellfish with a spicy coconut curry broth, rice noodles, and fresh herbs. The balance of heat from chillies and creaminess from coconut milk makes it a comforting yet exotic dish.

Malaysian 40 minutes Serves4

Glass Noodle Salad

Spicy Thai salad with glass noodles, prawns, and pork. Nostalgic dish from Thai barbecues; serve hot or at room temperature.

Salads 30 minutes Serves2

Goan Prawn Pulao

A bright green masala paste of coriander, mint, green chilli, ginger and garlic is ground with a splash of vinegar. Basmati is rinsed, soaked and drained. Whole spices and onion are softened in coconut oil, the prawns briefly seared and lifted out, then the green masala is fried into the onion before the rice is added to toast. Stock goes in for the steam; the prawns return at the end so they don't overcook.

Rice 1 hour 15 minutes Serves4-6

Gỏi Cuốn

Pork belly is simmered until tender, prawns are poached briefly, and vermicelli is cooked just al dente. Everything cools to room temperature, then rice paper rounds are dipped briefly in warm water and rolled around lettuce, herbs and the protein with the pink of the prawns showing through the wrapper. The peanut-hoisin sauce is the make-or-break: it should be thick, sweet and lightly garlicky.

Snacks 55 minutes Serves12

Green Papaya Salad

Famous Thai salad (som tum) with sour, sweet, savory, and spicy flavors. Pounded dressing coats crispy papaya and vegetables. Make ahead; won't wilt.

Salads 20 minutes Serves4

Hot and Sour Prawn Soup

This classic Thai hot and sour soup features succulent prawns in a fragrant broth infused with lemongrass, galangal, and lime leaves. The perfect balance of spicy heat from chillies and tangy sourness from lime creates a refreshing yet warming dish. Quick to prepare and full of bold flavors.

Soups 45 minutes Serves4-6

Kanom Jeeb

A filling of minced pork and chopped prawn binds with coriander root (pounded with garlic and white pepper into the traditional Thai "rak pak chee" paste), oyster sauce, soy sauce, sugar, sesame oil, and a beaten egg. The mixture chills for 20 minutes to firm. Square wonton wrappers go around the filling cupcake-style: filling in the centre, edges pulled up and pleated open around the meat, top brushed with a tiny smear of beaten egg and topped with a thin slice of carrot. Steamed in a bamboo basket over boiling water for 8 minutes. Dip is black soy sauce with sliced chilli and rice vinegar.

Snacks 40 minutes Serves4

Malaysian Curry Laksa (Laksa Lemak)

A two-part dish: a deeply concentrated prawn-and-chicken stock built from roasted prawn shells, layered with a freshly pounded laksa paste of dried chilli, galangal, lemongrass and candlenuts. The two are joined with coconut cream to create a glossy, fragrant broth that bathes rice vermicelli, tofu puffs and prawns. Finished at the table with sambal, lime, fresh coriander and bean sprouts.

Malaysian 1 hour 35 minutes Serves4

Massaman Curry Paste

Spice-heavy paste for massaman curries, with Muslim roots. More spices than other curries; requires pounding for smooth texture.

Pastes 1 hour 5 minutes Serves250

Matata

Onion, garlic and tomato fry to a sofrito. Peanut paste loosened with hot water becomes the body of the sauce. Clams or shrimp poach quickly in the sauce just until cooked. Tender pumpkin leaves (or spinach) wilt in at the end. Lime and coriander finish.

Mozambique 55 minutes Serves4

Mexican Soup with Salsa

This vibrant Mexican seafood soup features halibut, prawns, scallops, and clams in a spicy tomato broth with corn and lime. Topped with a fresh avocado salsa, it's a zesty and flavorful dish that brings the tastes of Mexico to your table. Perfect for a light yet satisfying meal.

Mexican 45 minutes Serves4

Nam Prik Pao

Nam prik pao is the definition of Thai culinary philosophy: a simple dish of tremendous depth. The combination of dried shrimp, fermented shrimp paste, pungent garlic, fiery chillies, and tiny sweet-acid aubergines creates a complex, intensely flavorful paste that transcends its humble ingredients. Fresh coriander adds herbal brightness. This sauce is served as a table condiment alongside steamed rice, used as a dip for fresh vegetables, spooned onto grilled meats, and stirred into soups. The mortar-and-pestle preparation is essential, it builds flavor through the pounding action that can't be replicated by machine.

Sambal 22 minutes Serves300-350

Panang Curry Paste

Milder, sweeter than red curry paste, with roasted peanuts. Key ingredient for Panang curries; adjust spice and sweetness as desired.