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An authentic Indonesian fish dish packed with exotic spices, stuffed with lemon-basil and bay leaves, then baked in banana leaves.
A flavorful crab stir-fry featuring home-made sweet chilli sauce, shredded ginger, and bird's-eye chillies served with fluffy basmati rice.
Seared tuna steaks served with a zesty coconut chilli chutney and a crunchy, herb-filled cabbage salad in banana leaves.
Chicken thighs poached in coconut milk, griddled, and tossed with fresh vegetables, herbs, and a zesty coconut lime dressing.
Succulent sea bass fillets steamed with ginger and soy, served over tender Chinese greens and finished with hot sesame oil.
Whole red snapper steamed in banana leaves with lemongrass and ginger, served alongside a toasted coconut and pineapple salsa.
Exotic five-spice and honey-glazed guinea fowl roasted and served with a fresh pineapple, cucumber, and pomegranate fruit salsa.
Flavorful Thai fish cakes blended with aromatics, fried until golden, and served with a sweet and tangy cucumber dipping sauce.