90 recipes · Newest first

• 

  Peri-ish Roast chicken with preserved lemons

  Oct 24, 2026

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  Marinade

  • 2 preserved lemons
  • 1 handful of cilantro
  • 5 garlic cloves
  • 1 shallot
  • 2 tbsp Aleppo pepper
  • 4 tbsp harissa
  • 2 tsp cumin
  • 3 tsp coriander seeds
  • 1 tbsp oregano
  • 1/4 cup olive oil
  • 2 tsp black pepper
  • 1-2 tbsp salt to taste

  Marinade

  1. 1Blend all ingredients until smooth, taste and adjust.

  Chicken

  1. 1Rub marinade all over a butterflied chicken, and under the skin too.
  2. 2Marinate overnight
  3. 3Scrape away excess marinade from skin and then apply a layer of olive oil
  4. 4Bake at 160c for 30-45 minutes
  5. 5Then bake at 200c for another 30 minutes or until chicken breast hits 68c.
  6. 6Turn off oven and leave it ajar for 20 minutes (or wrap the chicken in aluminum foil and let rest)
  7. 7Take marinade from the bowl and also drippings from the chicken and transfer to a sauce pan
  8. 8Bring to a simmer and season with sugar and salt to taste.
  9. 9Carve chicken and serve with the sauce.

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• 

  Jajangmyeon

  Oct 20, 2026

  Uploaded from the recipe admin.

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  Sauce

  • 500g of roasted black bean paste
  • 3 medium onions
  • 2 zucchini
  • 1/4 head white cabbage
  • 2 lbs pork belly
  • 4 cloves garlic
  • 2 inch knob ginger
  • 4 tbsp dark soy sauce
  • 2 tbsp Korean anchovy stock powder
  • 8 tbsp corn starch
  • Water

  Sauce

  1. 110 portions
  2. 2Fry the black bean paste in at least a cup of oil for 5-10 minutes on high. Remove and try to push the black bean paste to a side to separate the oil.
  3. 3Cut pork into around 1 cm pieces and dice zucchini into small cubes. Cut onion and cabbage to larger fingernail sized pieces.
  4. 4Fry the pork until rendered and golden brown, then add onion, minced garlic and minced ginger.
  5. 5Add zucchini then the black bean paste.
  6. 6Fry all ingredients for a few minutes
  7. 7Add in water, stock powder and soy sauce and bring to a boil.
  8. 8Add the cabbage and then cornstarch slurry. (Mix cornstarch with cold water until it is all dissolved)

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• 

  Pho Ga

  Oct 17, 2026

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  Broth

  • 1 chicken
  • 8 drumsticks
  • 2 onions
  • 1 shallot
  • Large piece of ginger (same amount as 1 onion)
  • 5 spring onions
  • 8 Litres water
  • 2 star anise
  • 1 cassia cinnamon bark
  • 3 tbsp coriander seed
  • 1 tbsp fennel seed
  • 1 black cardamom pod
  • 2 cubes rock sugar
  • Fish sauce (around 1/2 cup)

  Garlic vinegar

  • 5-10 garlic cloves
  • 1/2 cup distilled vinegar or coconut vinegar

  Toppings

  • Sliced Kaffir lime leaves
  • Garlic vinegar
  • Fish sauce
  • Sliced spring onions
  • Limes
  • Viet chili sauce

  Broth

  1. 1Blanch the chicken and drumsticks in boiling water for 5 minutes. (10 if frozen)
  2. 2Clean with running water then place in new pot of cold water and bring to boil.
  3. 3Roast onions, shallot and ginger until blackened and add to the pot.
  4. 4Add the spring onions.
  5. 5Very lightly simmer (barely any bubbles coming up) for 4-6 hours.
  6. 6Toast spices and add to the pot, let infuse for 30 minutes (not more than 1.5 hours or else it will become bitter).
  7. 7Season with rock sugar and fish sauce.

  Garlic vinegar

  1. 1Slice or mince garlic, then mix with white distilled vinegar or coconut vinegar

  Assembly

  1. 1Cook rice noodles (dried or fresh) to instructions.
  2. 2Add broth
  3. 3Add kaffir lime leaves, lime and spring onion
  4. 4Season with garlic vinegar, chili and fish sauce to taste.

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• 

  Grilled Trout

  Jun 19, 2026

  Grilled Trout with peas, squid and herbs

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  Trout

  • Dry-aged trout
  • Sugar
  • Salt
  • Olive oil

  Peas, squid and herbs sauce

  • 2 tbsp minced shallot
  • 2 cloves minced garlic
  • 1-2 tbsp butter
  • ~50mL Sake
  • Dashi (to taste)
  • 1 handful of peas
  • Squid (~60% volume of peas)
  • White Balsamic vinegar
  • 1 tbsp chopped Chives
  • 1 tbsp Chervil
  • 1 tbsp parsley

  Trout

  1. 1Mix sugar and salt in a 1:2 ratio. Sprinkle it over the meat side of the fish, leaving the skin untouched. Let this marinate overnight in the fridge.
  2. 2For grilling (same for pan-frying), lightly oil the skin and place it skin side down on a gentle heat to crisp up. When the skin becomes crisp, flip it over and let the meat warm very slightly. (For pan-frying you can use the oven at around 130-140c). The trout only needs to be very slighly warmed (not past 55c). Towards the end, the skin can be lightly toasted again on the grill or pan before serving.

  Peas, squid and herbs sauce

  1. 1Cook minced shallots and garlic in butter for 5 min
  2. 2Deglaze with sake and reduce, then add dashi
  3. 3Blanch peas separately, then add them in
  4. 4chop up squid to bits, and add it in too
  5. 5Add chopped herbs and season with salt and white balsamic vinegar

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• 

  Scallop Nori Soba

  Jun 19, 2026

  Soba with nori vinaigrette, nori-wasabi-sesame hollandaise, grilled scallops and mint, inspired by Dirty Korean’s nori cream soba.

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  Components

  • Soba
  • Scallops (with scallop roe)
  • Mint leaves

  Nori Vinaigrette

  • 1 sheet Nori
  • 50mL White vinegar
  • 2 tbsp Perilla seeds
  • Salt
  • Black Pepper

  Scallop and Nori bernaise

  • 1 sheet Nori
  • 1 Egg yolk
  • 1 large grilled scallop roe
  • 6-8 tbsp butter
  • 1/2 tsp toasted sesame oil
  • 1 tsp wasabi oil

  Nori Vinaigrette

  1. 1Toast nori on grill until crisp, crunch up and blend with all ingredients

  Scallop and Nori bernaise

  1. 1Toast nori on grill until crisp, and crunch up into small flakes
  2. 2Grill scallop roe until cooked, then finely chop into a paste
  3. 3Add egg yolk into bain marie, and add in scallop roe paste
  4. 4While mixing, add butter gradually to make bernaise
  5. 5Add in Nori flakes and some water if the bernaise gets too thick
  6. 6When done, add in wasabi oil and toasted sesame oil

  Assembly

  1. 1Grill scallops and scallop roes, the roes can be grilled for longer but the scallop should be still a bit translucent in the middle.
  2. 2Blanch soba and then wash with ice water
  3. 3Dress soba with nori vinaigrette, and taste, should be fresh and vinegary
  4. 4Fry mint leaves in oil
  5. 5Twirl soba onto plate, add sliced scallops and scallop roe, and lay over with the bernaise. (You can whisk up a room temperature bernaise to get it even fluffier and creamier), and then add mint leaves.

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• 

  Steak Au Poivre

  Jun 19, 2026

  Peppercorn Sauce

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  Peppercorn sauce

  • Olive oil
  • Shallots
  • Garlic
  • Butter
  • Black Pepper
  • Cognac
  • Green Peppercorns
  • Beef Stock
  • Veal Stock
  • Chives
  • Parsley
  • Dijon Mustard
  • Sherry Vinegar
  • Cream

  Peppercorn sauce

  1. 1Saute shallots and garlic in olive oil
  2. 2Add freshly cracked pepper and toast until fragrant
  3. 3Deglaze with cognac
  4. 4Add green peppercorns and stocks
  5. 5reduce until thick
  6. 6Add chopped herbs and season with dijon and vinegar
  7. 7Add a bit of cream

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  ChipsLittle edits on Heston's triple cooked chips+

  Chips

  • Maris Piper potatoes, medium waxy red potatoes or large yukon golds
  • Neutral oil (grapeseed)
  • Or Animal fats (beef tallow)
  • Baking soda (optional)
  • Salt

  Chips

  1. 1Cut evenly into 1.5-2cm width/depth sticks
  2. 2Add salt and baking soda to boiling water (1/2tsp baking soda and 10g salt / Litre of water)
  3. 3Blanch potatoes for 5-10 minutes (Longer for waxier potatoes)
  4. 4Dry potatoes on wire rack for at least 30 minutes
  5. 5Fry potatoes in small batches in 120-140c oil for 5-7 minutes (almost like confit, only small bubbles)
  6. 6Freeze potatoes on wire rack, (Can transfer to a plastic bag when frozen)
  7. 7Fry potatoes in 190c oil until the right color
  8. 8Sprinkle salt before serving

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• 

  Chicken Wing rice bowl

  Jun 7, 2026

  Deboned chicken wings with sansho pepper, chives, ginger and crispy chicken skin. Inspired by Donabe by Naoko Takei Moore and Kyle Connaughton

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  Chicken Wings

  • 8-10 Chicken wing flats
  • 4 tbsp sake
  • 2 tbsp mirin
  • 1 tbsp light brown sugar
  • 1 tbsp japanese light fermented soy sauce
  • 1 tsp salt
  • 1 grated garlic clove
  • t tsp grated ginger

  Ricebowl

  • 2 cups japanese short grain rice
  • shirodashi
  • chicken stock
  • Marinated deboned chicken wings
  • 1 inch knob of ginger thinly julienned
  • 2-5 tsp sansho pepper
  • 1 tsp roasted sesame oil
  • 2-3 tbsp chopped chives
  • 3 -4 tbsp chopped crispy chicken skin

  Chicken wings

  1. 1Cut the soft cartilage between the two bones in a chicken wing flat on both ends. Then using your finger, trace down one bone at a time to release the meat from the bone, then flip the meat out and pull both bones out.
  2. 2Marinate for 4 -10 hours with the marinade listed, make sure to mix and massage well.

  Ricebowl

  1. 1Wash the rice until the water is clear, and soak for 30 min
  2. 2Add the rice to a donabe and fill up with chicken stock and dashi (The liquid level above the rice should be 60% the depth of the rice, so if the rice was 1 cm high)
  3. 3place the thinly julienned ginger strips on top of the rice, and lay the chicken wings on top
  4. 4Heat the donabe on high and when the liquid starts boiling, drop heat down to the lowest and cook for 35 minutes
  5. 5Turn off the heat and let sit for 15 minutes
  6. 6Sprinkle the rest of the ingredients on top and mix before eating
  7. 7(This can be done using a rice cooker too, in that case you can skip the soaking step and cook the rice you would usually do)

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• 

  Gamtae fish and chips

  May 31, 2026

  Gamtae wrapped red snapper, triple cooked chips and also a yuzu, sansho pepper and pickled garlic "tartare" sauce using Heston Blumenthal’s aerated beer-and-vodka fish batter.Recipe inspiration: British GQ · Heston Blumenthal ↗

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  Gamtae wrapped red snapper

  • Red snapper
  • gamtae
  • 1 tsp sugar
  • 2 tsp salt

  Beer-and-vodka fish batter

  • 200 g plain flour
  • 200 g white rice flour, plus extra for dusting
  • 1 tsp baking powder
  • 1 tbsp honey
  • 300 ml vodka
  • 300 ml freshly opened lager

  "Tartare" sauce

  • 1 tbsp yuzu juice
  • 1 tsp sansho pepper
  • 2 tsp yuzu kosho
  • 2 cloves fermented garlic (optional)
  • 1 tbsp dijon mustard
  • 1/2 cup mayonaise
  • 1/4 cup creme fraiche
  • 1 tbsp chopped dill
  • few cracks black pepper

  Gamtae wrapped red snapper

  1. 1Fillet the red snapper
  2. 2season with the salt sugar mixture lightly
  3. 3while wet, wrap with the gamtae tightly
  4. 4let rest in fridge on top of parchment paper for 2-3 hours

  Fish batter

  1. 1Combine the plain flour, rice flour, and baking powder.
  2. 2Stir the honey into the vodka, add it to the dry ingredients, then mix in the freshly opened lager only until combined; a few lumps are fine.
  3. 3Transfer immediately to a soda siphon, charge with three CO₂ cartridges, and chill for at least 30 minutes.
  4. 4Dust dry, seasoned fish with rice flour, shake the siphon vigorously, dispense only enough batter for one fillet, coat, and fry immediately while the batter is still highly aerated.

  "Tartare" sauce

  1. 1Mix everything together, this is an estimation of what i added. Adjust as needed

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  ChipsLittle edits on Heston's triple cooked chips+

  Chips

  • Maris Piper potatoes, medium waxy red potatoes or large yukon golds
  • Neutral oil (grapeseed)
  • Or Animal fats (beef tallow)
  • Baking soda (optional)
  • Salt

  Chips

  1. 1Cut evenly into 1.5-2cm width/depth sticks
  2. 2Add salt and baking soda to boiling water (1/2tsp baking soda and 10g salt / Litre of water)
  3. 3Blanch potatoes for 5-10 minutes (Longer for waxier potatoes)
  4. 4Dry potatoes on wire rack for at least 30 minutes
  5. 5Fry potatoes in small batches in 120-140c oil for 5-7 minutes (almost like confit, only small bubbles)
  6. 6Freeze potatoes on wire rack, (Can transfer to a plastic bag when frozen)
  7. 7Fry potatoes in 190c oil until the right color
  8. 8Sprinkle salt before serving

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• 

  KeemaPav

  May 27, 2026

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• 

  Chips

  May 26, 2026

  Little edits on Heston's triple cooked chips

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  Chips

  • Maris Piper potatoes, medium waxy red potatoes or large yukon golds
  • Neutral oil (grapeseed)
  • Or Animal fats (beef tallow)
  • Baking soda (optional)
  • Salt

  Chips

  1. 1Cut evenly into 1.5-2cm width/depth sticks
  2. 2Add salt and baking soda to boiling water (1/2tsp baking soda and 10g salt / Litre of water)
  3. 3Blanch potatoes for 5-10 minutes (Longer for waxier potatoes)
  4. 4Dry potatoes on wire rack for at least 30 minutes
  5. 5Fry potatoes in small batches in 120-140c oil for 5-7 minutes (almost like confit, only small bubbles)
  6. 6Freeze potatoes on wire rack, (Can transfer to a plastic bag when frozen)
  7. 7Fry potatoes in 190c oil until the right color
  8. 8Sprinkle salt before serving

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• 

  Bún chả Hà Nội

  May 20, 2026

  Hanoi-style grilled pork patties and pork belly with warm nước chấm, rice vermicelli, herbs, and pickles, adapted from Vy Tran’s recipe for Serious Eats.Recipe inspiration: Serious Eats · Vy Tran ↗

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  Pork patties

  • 567 g ground pork, about 20% fat
  • 35 g shallot, finely chopped
  • 25 g garlic, minced
  • 37 g granulated sugar
  • 30 ml fish sauce
  • 1 tsp freshly ground black pepper
  • Neutral oil, for brushing

  Pork belly

  • 456 g skin-on pork belly, semi-frozen for slicing
  • 30 ml hot water
  • 28 g granulated sugar
  • 30 ml fish sauce
  • 30 ml neutral oil
  • 2 scallions, thinly sliced
  • 35 g shallot, roughly chopped
  • 10 g garlic, roughly chopped
  • 1/2 tsp freshly ground black pepper

  Pickled vegetables

  • 120 ml water
  • 60 ml rice vinegar
  • 60 g sugar
  • 59 g carrot, thinly sliced
  • 68 g kohlrabi, thinly sliced and cut small

  Warm dipping sauce

  • 960 ml water
  • 150 g granulated sugar
  • 120 ml fish sauce

  To serve

  • 227 g dried rice vermicelli
  • Butter lettuce leaves
  • Thai basil (húng quế)
  • Vietnamese coriander (rau răm)
  • Perilla (tía tô)
  • Peppermint (húng lủi)
  • Fish mint (dấp cá)
  • 40 g chopped raw garlic
  • 2 bird’s-eye chillies, thinly sliced

  Marinate and pickle

  1. 1Mix the pork-patty ingredients thoroughly, cover, and refrigerate for 4–24 hours.
  2. 2Slice the semi-frozen pork belly into pieces about 5 cm long and 6 mm thick.
  3. 3Dissolve the sugar in hot water, then mix in fish sauce, oil, scallions, shallot, garlic, and pepper. Coat the belly and refrigerate for 4–24 hours.
  4. 4Dissolve the sugar in the water and rice vinegar. Add carrot and kohlrabi and pickle at room temperature for about 2 hours.

  Sauce and grill

  1. 1Bring the dipping-sauce water, sugar, and fish sauce to a boil, stirring to dissolve the sugar. Boil for 5 minutes and keep hot.
  2. 2Shape the ground pork into patties of roughly 55 g each. Brush with oil.
  3. 3Grill the patties over direct high heat, turning every minute, until browned and cooked through, about 8 minutes.
  4. 4Grill the belly over direct heat, turning frequently, until browned and cooked through, about 5–6 minutes.

  Serve

  1. 1Cook the vermicelli according to its packet, rinse under cold water, and drain well.
  2. 2Divide both grilled meats among bowls, add pickled vegetables, and ladle in the steaming dipping sauce.
  3. 3Serve with vermicelli, lettuce, herbs, raw garlic, and sliced chilli so each person can assemble bites at the table.

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• 

  Chả cá Lã Vọng

  May 14, 2026

  Hanoi turmeric fish with dill, spring onion, rice noodles, peanuts, and mắm tôm, adapted from Vicky Pham’s recipe.Recipe inspiration: Vicky Pham ↗

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  Turmeric fish

  • 680 g white fish fillets
  • 1/2 tsp fine sea salt
  • 1 tsp fish sauce
  • 1 tsp granulated sugar
  • 1 tsp turmeric powder
  • 1 tsp grated galangal or ginger
  • 2 garlic cloves, grated
  • 2 tbsp minced shallot
  • Neutral oil, for frying
  • 1/2 cup cornflour

  Aromatics and serving

  • 1 bunch fresh dill
  • 4 spring onions, cut into 5 cm lengths
  • 1 small yellow onion, cut into wedges
  • Medium rice noodles, cooked according to the packet
  • Roasted salted peanuts
  • Rice paper and sesame rice crackers
  • Mắm tôm dipping sauce, or nước chấm

  Fish

  1. 1Cut the fish into roughly 4 cm pieces. Marinate with salt, fish sauce, sugar, turmeric, galangal, garlic, and shallot.
  2. 2Heat about 2.5 cm of neutral oil over medium-high heat. Coat the fish lightly in cornflour, shake off the excess, and fry until golden, about 5 minutes. Drain on a rack or paper towels.

  Finish and serve

  1. 1Film a clean skillet with oil and brown the onion wedges lightly.
  2. 2Add the dill and spring onions and cook only until just wilted, about 1 minute.
  3. 3Add the fried fish, finish with peanuts, and serve immediately with rice noodles, rice paper, crackers, and mắm tôm or nước chấm.

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