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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

Ceviche

Ceviche is a vibrant, no-cook appetizer in which fresh seafood is "cooked" by the acidity of lime juice, taking on a firm, opaque texture while retaining a wonderfully fresh flavour. The addition of mango, citrus segments, and fresh chilli creates a bright, tropical balance of sweet, sharp, and heat.

South American 15 minutes Serves6

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

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

Indonesian Mee Goreng

Fresh egg noodles tossed in a glossy, sweet-savoury sauce of kecap manis, soy, ketchup, sesame oil and shrimp paste, with pork, prawns, cabbage and bean sprouts. The dish is finished with thin egg ribbons and a scatter of spring onion. Quick to cook once the components are prepped, but rewards a properly hot wok and a sauce mixed in advance.

Indonesian 20 minutes Serves2

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

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

Pepper Soup

Bone-in goat (or chicken or catfish, fish takes much less time) simmers in lightly salted water with onion, garlic, ginger, scotch bonnet and the pepper-soup spice mix for 75 minutes until tender. Crayfish (ground dried shrimp) and stock cube go in for depth. Scent leaf (Nigerian basil) or basil leaves and chopped onion finish at the table.

Nigerian 1 hour 45 minutes Serves4

Prawn and Pork Pad Thai

This classic Thai dish of noodles is both aromatic and lightly spicy, serving well as either a main course or a starter. Pad Thai combines stir-fried rice noodles with tender chicken, pork, and prawns in a balanced sauce of curry paste, oyster sauce, and fish sauce. Fresh herbs, crushed peanuts, and a squeeze of lime complete this iconic Thai street food favourite.

Thai 30 minutes Serves4

Prik King

Prik king paste fries hard in oil until aromatic and the oil splits. Thinly sliced pork (or chicken) joins; sears for 4 minutes. Green beans (snake beans, French beans or fine green beans) go in for 5 minutes; fish sauce, palm sugar and torn kaffir lime leaves finish. Served over jasmine rice with fresh herbs.

Thai 33 minutes Serves4

Sopa de Caracol

Conch is tenderised by pounding (or by long cooking, whichever is at hand), then briefly simmered. Aromatics (onion, garlic, sweet pepper, achiote or paprika) fry in butter; coconut milk, water, yuca (cassava) and green plantain go in; the conch returns at the end so it stays tender. Cilantro, lime, salt.

Honduras 1 hour 5 minutes Serves4

Thai Red Curry

Gaeng phed gai, this classic Thai red curry features tender chicken simmered in a rich, aromatic coconut sauce infused with homemade red curry paste. The chilli paste that forms the basis of this dish has superb flavour and is worth making in quantity, as it's useful in all sorts of spicy dishes. Taking the extra time to pound herbs and spices using a mortar and pestle releases their fragrances perfectly, creating an authentic, restaurant-quality curry.

Thai 45 minutes Serves4-6

Thiéboudiène

The fish is scored and stuffed with rof, a fragrant paste of parsley, garlic, chilli and stock cube. It poaches in a tomato-and-fish-sauce broth alongside hardy vegetables. The fish and veg come out, broken rice goes in to absorb every drop of flavoured liquid until it turns deep brick-red. The whole thing is plated together in one mound: stained rice underneath, fish and vegetables on top.

Senegalese 2 hours 10 minutes Serves6

Traditional Pad Thai

Pad thai began as a 1930s government-promoted national dish during a campaign to reduce rice consumption, and has since become Thailand's best-known noodle export. The success of any version comes down to the sauce: equal parts fish sauce, tamarind and palm sugar, with a spoonful of finely chopped pickled radish for backbone. Once the sauce is mixed the wok work is fast, with soft rice noodles, chicken, tofu, dried shrimp and egg joining in quick succession before the dish is finished with peanuts, chives, lime and chilli at the table.

Thai 40 minutes Serves4

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