Cook something worth eating.
Original recipes across the world's food cultures — written for a normal kitchen, scalable to however many are eating, and adaptable to how you actually eat.
10 recipes· photographs on this page are AI-generated images of our own recipes
MalaysianGulai Nangka (Malaysian Young Jackfruit Curry) — Vegan
A rich, coconut-based Malaysian curry that uses young jackfruit instead of meat. Warming, fragrant rempah (spice paste) and creamy coconut milk make this a satisfying plant-based main for rice.
1 hr 10 min·mediumVegan
FilipinoSinigang na Baboy (Filipino Tamarind Pork Soup)
A comforting, tart pork soup brightened with tamarind — classic Filipino sinigang that’s naturally gluten‑free and built on simple ingredients. Cook it when you want a hearty, sour broth with tender pork and lots of vegetables.
1 hr 20 min·mediumGluten-free
VietnameseThịt Kho Trứng — Vietnamese Caramel Braised Pork Belly with Eggs (make-ahead)
Slow-braised pork belly and hard-boiled eggs in a glossy caramel-coconut sauce. It keeps very well in the fridge and develops deeper flavor over 2–4 days—perfect for batch cooking.
1 hr 50 min·medium
IndonesianUrap Sayur — Indonesian Spiced Grated Coconut with Vegetables
Urap is a classic Indonesian side of steamed/blanched vegetables tossed with a fragrant, toasted grated coconut seasoned with shallot, garlic and chilies. It’s bright, textural and a great vegan accompaniment to rice or a mixed platter.
40 min·easyVegetarianVegan
FilipinoChicken Adobo (Make‑Ahead Filipino Braise)
A classic Filipino braise of garlicky, tangy-salty chicken that improves after resting. It refrigerates and reheats well, making it ideal for weekday meals.
1 hr 20 min·easy
ThaiKhao Tom Moo — Thai Rice Soup with Ground Pork (Budget Batch)
A simple, filling Thai rice soup built from cheap pantry staples and leftover rice. Gentle-flavored and quick to make, it feeds four on a very small budget and doubles easily for leftovers.
30 min·easy
ThaiPad Krapow Moo Sub (Thai Basil Stir-Fry with Ground Pork) with Rice and Fried Eggs
A classic, hugely economical Thai stir-fry: savory-spicy ground pork quick-cooked with garlic, chilies and fragrant holy basil, served over jasmine rice with a fried egg. Fast, cheap and full-flavored — great for weeknights or feeding four on a budget.
35 min·easy
- Indonesian
Sayur Asem (Indonesian Tamarind Vegetable Soup)
A light, sour vegetable soup from Java that feeds four on a budget — built on tamarind, seasonal vegetables and peanuts for texture. Economical, vegan, and easy to stretch with rice.
50 min·easyVegetarianVegan
- Vietnamese
Canh Chua Chay — Vietnamese Sweet–Sour Vegetarian Soup
A bright, plant-based version of the classic Vietnamese sweet–sour soup: tangy tamarind broth with pineapple, tomato, okra and pan-fried tofu. Light, quick, and great with rice or vermicelli.
45 min·easyVeganVegetarian
- Malaysian
Kacang Pool — Budget Malaysian Fava Bean Stew
Hearty, spicy-savoury Malaysian kacang pool made with canned fava (broad) beans — cheap, filling and ready in about 45 minutes. Serve with toast or steamed rice for four.
45 min·easyVegetarian