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Sauté beef, onion, sesame seeds, garlic, and mushrooms. Mix with remaining ingredients, cool. Fill dough discs, seal, and poach in broth for 3-4 minutes.
Combine ingredients with 2.3 liters of water, boil, skim, and simmer for 2 hours. Strain for a rich, flavorful stock.
Lemongrass, ginger, and soy marinated beef served in lettuce leaves with glass noodles, carrot, and toasted sesame seeds.
Succulent soy-poached chicken paired with creamy coconut rice, tender pak choi, and a vibrant hot and sour glaze.
A flavorful broth with steak, green beans, and carrots, seasoned with ginger, honey, soy, and fresh chilli.
Marinated onglet steak served with spiced chickpea flour chips and a zesty watercress salad for a flavorful Asian-inspired meal.
Succulent chicken thighs browned and simmered in a rich, dark, and syrupy soy and brown sugar glaze.
A soupy, Asian-style vegetable dish with aromatic spices, coconut milk, and a tangy rice vinegar finish.
Chicken and mushrooms marinated in spring onion oil are wrapped in fluffy dough and steamed until tender and flavorful.
A speedy chicken teriyaki supper featuring a honey and soy glaze. Serve with rice and steamed bok choi.
Scallops steamed in shells with a spicy black bean sauce and vermicelli noodles for a light, authentic Chinese dish.
Crispy fried spring rolls filled with seasoned chicken, mushrooms, and fresh vegetables, served hot with a sweet and spicy sauce.
Crispy five-spice duck served over heart-shaped apple and pear slices with a savory bean paste dressing and edible flowers.
Succulent marinated duck fillets served over a fragrant chicken broth with udon noodles, shiitake mushrooms, and fresh herbs.
A vibrant Asian soup where guests cook meat, seafood, and vegetables in a simmering, aromatic spicy broth at the table.
Flavorful rice balls stuffed with spicy salmon, breaded in panko, and deep-fried until golden. Served with oyster sauce mayonnaise.
Marinated pork fillet roasted and served over a vibrant medley of wok-tossed Asian vegetables in a savory soy-sesame sauce.
Chicken wings simmered in soy and five-spice, breaded in panko, and deep-fried until golden and served with chili sauce.
Crispy deep-fried vermicelli noodles topped with griddled king prawns, bamboo shoots, charred spring onions, and zesty lime wedges.
A vibrant beef and vegetable stir-fry finished with a blended hot and sour dressing and crunchy toasted popped rice.
Marinated sesame-coated seared tuna served over a quick vegetable and egg noodle stir fry with ginger and soy.
Slow-cooked pork belly lacquered in a honey reduction served with marinated oyster mushrooms and stir-fried Chinese broccoli.
Slow-simmered pork belly in an aromatic soy and star anise broth, reduced to a syrupy sauce and served over noodles.
Blend coconut milk, peanuts, vinegar, sugar, curry paste, and sauces until smooth, then chill in the fridge to set.
A quick beef stir-fry with marinated rump strips, fresh vegetables, and savory soy-seasoned egg fried rice.
Marinated beef fillet stir-fried with peppers in a savory sauce, served alongside seasoned egg and spring onion fried rice.
Thin beef strips dusted in zesty pepper mix, deep-fried, and tossed in a sticky, spicy chilli sauce with fried rice.
Crispy tofu and cashews tossed in a fiery ginger-chilli sauce, served over quick sesame egg-fried rice with fresh herbs.
Flavorful pork and chicken patties served with a homemade sweet chilli dip and a fresh cucumber and sesame salad.
Healthy Asian-style duck dish featuring spiced breasts, steamed bok choi, and a sweet and tangy umeboshi plum sauce.
Crispy fried squid rings seasoned with Sichuan peppercorns, served alongside a homemade sweet chilli dip and pickled cucumber salad.
Seared sirloin steaks served with a rich, reduced rendang spice sauce and a fresh, crunchy dressed Asian slaw.
A quick and spicy crab stir-fry with noodles, ginger, and chillies, finished with fresh coriander and lime juice.
Marinated lamb loins served over rice vermicelli with a punchy lime dressing, fresh herbs, and crispy fried garlic garnish.
Stir-fried squid in homemade black bean sauce paired with crispy deep-fried squid rings and a tangy yuzu-infused dressing.
Juicy seared tuna steaks served over a vibrant mix of stir-fried vegetables with a sweet and savory sesame soy dressing.
Quick stir-fry pork with pineapple served alongside a folded egg omelette filled with seasoned long-grain rice.
Seafood in crisp tempura batter served with a fresh coriander and mint spicy salsa dressing.
Pan-fried glazed salmon served with a vibrant vegetable salad, homemade coriander-infused mayonnaise, and crispy lotus root chips.
Fillet steak marinated in a homemade teriyaki sauce, served with a spicy, herb-filled Asian bean salad.
A quick vegetarian-friendly noodle soup made by simmering noodles and vegetables in savory stock with a ribboned egg finish.
A quick, nourishing broth featuring tenderstem broccoli, peas, and basmati rice infused with sesame and chili.
A quick and aromatic soup featuring pan-fried pork ribs, spicy chili, garlic, and egg noodles in a savory beef broth.
Crispy vegetable spring rolls served with a homemade lemongrass sweet chilli dipping sauce, using banana as a natural binding adhesive.
Steamed brill fillets seasoned with soy, sake, and mirin, baked inside banana leaves with fresh ginger and aromatic herbs.
Rich duck stock served with five-spice duck breast, handmade dumplings, egg noodles, and aromatic herbs in a fragrant broth.
Succulent sea bass fillets steamed with ginger and soy, served over tender Chinese greens and finished with hot sesame oil.
Succulent chicken marinated in soy and rice wine, stir-fried until golden, then tossed in a creamy, spicy peanut satay sauce.
White fish fillets are dusted in cornflour, fried until golden, then simmered in a spicy, tangy rice vinegar sauce.
Crispy deep-fried prawn fritters served with finely shredded, flash-fried bok choi 'seaweed' garnished with roasted pine kernels.
Pan-seared duck breast served with spiced egg noodles and a homemade sticky plum chutney garnish.
Seared duck breast served over a vibrant noodle salad with orange, sesame, and fresh carrot.
Pan-fried crab patties seasoned with chilli flakes served alongside a warm, toasted sesame and soy dipping sauce.
Succulent cured gammon simmered with aromatics then oven-baked with a thick, sweet, and spicy ginger-soy honey glaze.
Crispy peanut-crusted chicken strips served with charred spicy pak choi and a zesty lime and coriander dressing.
Marinated spatchcocked quail chargrilled and roasted, served over a fresh herb and red onion salad with a zesty soy dressing.
A vibrant noodle salad featuring firm mango strips, shredded mangetout, and a zesty ginger-lime herb dressing topped with sesame seeds.
Marinated tiger prawns grilled and served with a zesty, nut-filled noodle salad and a tropical passion fruit dipping sauce.
Crispy battered vegetables deep-fried until golden, topped with a zesty plum and lime sauce and crushed cashew nuts.
A quick Asian-style side dish featuring stir-fried Chinese cabbage and pounded garlic, served warm with a crunchy texture.
Grilled marinated quail served over crisp daikon bundles with a refreshing dressed sharon fruit and mango salad.
A refreshing vegetarian udon noodle salad tossed with fresh red pepper, pineapple, and a zesty ginger-soy dressing.
Pan-seared and oven-roasted chicken served alongside a crispy fried egg noodle cake with a sweet and spicy soy dressing.
A fragrant Thai-inspired broth with lemongrass, chilli, rice noodles, and prawns simmered in a homemade seafood stock.
Crispy deep-fried vegetables served with a zesty, spicy soy and lime dipping sauce.
Rich, aromatic beef shin slow-braised in Asian spices, served with a crunchy, zesty shredded vegetable and chilli salad.
A South-East Asian inspired seafood dish featuring fresh mussels, coconut milk, and aromatic spices served with chargrilled sourdough bread.
Simmer sweet and sour sauce, stir-fry egg noodles with vegetables, and serve with griddled pre-cooked pork belly.
Marinated rib-eye beef skewers served over deep-fried crispy rice noodles and garnished with roasted peanuts.
Slow-roasted Chinese pork belly served over a fresh mango, pickled ginger, and glass noodle salad with a savory dressing.
A quick stir-fry of choi sum and mango topped with crispy oven-baked pancetta and fresh coriander.
A light salad of flaked salmon, chickpeas, and fresh herbs seasoned with lime and sesame, served in lettuce cups.
Pan-sear spiced duck breast, glaze with honey and soy, then serve sliced over a fragrant, chilli-infused vegetable noodle soup.
Tender and sticky pork ribs braised in aromatic spices, served with glutinous rice and a crunchy shallot peanut topping.
Pan-seared spiced duck breast served over stir-fried rice noodles with shallots, soy sauce, and egg.
Roast chicken brined and flavored with Chinese five-spice, garlic, and ginger, basted in a honey-soy whiskey sauce with steamed vegetables.
Pan-fried king prawns with spring onions, garlic, and chilli, finished with fresh coriander and a squeeze of lime juice.
Batter-fried pork slices tossed with peppers, spring onions, honey, and soy sauce, served over steamed basmati rice with dill.
Blanch broccoli florets until tender, then toss with toasted cashews, fresh red chilli, soy sauce, and fragrant sesame oil.
Crispy battered tiger prawns served over a chilled rice noodle salad flavored with soy, sesame, and fresh coriander.
A refreshing vegetarian noodle salad featuring mangetout, mango, and chili tossed in a zesty sesame-lime dressing.
Tea-smoked duck breast served over a fresh noodle salad with a homemade sweet and sour plum and chocolate sauce.
Steam quartered pak choi until wilted, then whisk together a ginger, chilli, and orange dressing to drizzle over the top.
A gently spicy oriental broth featuring oyster mushrooms, flat mushrooms, and aromatics, served with stir-fried vegetables and herbs.
Vegetarian skewers featuring grilled aubergine served with a rich, homemade spicy peanut satay sauce and butter glaze.
A vegetarian omelette filled with herb-lime noodles, topped with deep-fried crispy noodles and a sweet, sticky pepper relish.
Beef topside poached in a fragrant spiced broth with peppers, served over egg noodles with bean sprouts and toasted peanuts.
A rich, flavorful satay sauce made by blending toasted peanuts with aromatics, shrimp paste, soy, and citrus.
Crispy vegetable spring rolls served with five-spice oyster mushrooms and a sweet, spicy plum dipping sauce.
A fragrant Thai curry featuring homemade red spice paste, seared duck breast, coconut milk, and tender baby aubergines.
A fragrant Southeast Asian noodle soup blending turkey, salmon, and spices in a creamy coconut and tomato broth.
A spicy vegetarian slaw featuring Chinese cabbage, pak choi, and pickled ginger tossed in a zesty rice wine vinegar dressing.
A traditional Indonesian dessert made with black glutinous rice, palm sugar, and aromatic coconut milk.
Quick, healthy chicken meatballs and noodles simmered in a spicy, ginger-infused broth with fresh Thai herbs and lime.
Marinated five-spice pork belly served with savory egg fried rice featuring dried shrimp, prawns, and a sliced omelette.
Aromatic chicken soup featuring handmade chicken balls, rice noodles, lemongrass, ginger, and fresh herbs in a light, spicy broth.
Black cod fillets marinated in miso, sake, and ginger, oven-baked then grilled, served with steamed sesame-dressed Chinese greens.
Succulent lamb rumps marinated in a ginger, soy, and plum sauce paste, then roasted or barbecued to perfection.
Delicious seafood dumplings made with prawns, crab, ginger, and orange peel, steamed to perfection and served with soy sauce.
A spicy stir-fry featuring coarsely chopped beef, Thai basil, and shallots, served with a crisp fried egg and dipping sauce.