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.
23 recipes· photographs on this page are AI-generated images of our own recipes
IndonesianAyam dan Tempe Balado (Spicy Chicken & Tempe Balado)
A high-protein Indonesian stir of bite-size chicken and crunchy tempe cooked in a bright, garlicky Balado chili-tomato paste — great for training meal prep.
45 min·mediumHalalGluten-free
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
FilipinoLaing (Vegan Taro Leaves in Coconut Milk)
A Bicol-style braise of taro (gabi) leaves in rich coconut milk with garlic, ginger and chilies. Creamy, spicy and perfect with steamed rice — made entirely plant-based.
1 hr 10 min·mediumVegan
VietnameseBánh Xèo Chay — Crispy Vietnamese Savory Pancakes (Vegetarian, Vegan)
Crisp, turmeric-scented rice pancakes filled with pan-fried tofu, mushrooms and bean sprouts, served with lettuce, herbs and a bright vegetarian nuoc cham. Satisfying, crunchy and very shareable — even meat lovers rarely miss the meat.
1 hr 5 min·mediumVegetarianVegan
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
MalaysianVegetarian Laksa (Malaysian Coconut Curry Noodle Soup)
A creamy, fragrant coconut-curry laksa made without shrimp or fish paste — packed with pan-fried firm tofu, chickpeas and greens so it's hearty and undeniably satisfying.
45 min·mediumVegetarian
MalaysianAyam Percik (Malaysian Spiced Coconut Roast Chicken)
Juicy bone-in chicken marinated in a vibrant spice paste and coconut milk, then roasted and basted until caramelized — a protein-forward Malay classic ideal for training meals or meal-prep.
1 hr 20 min·mediumHalalDairy-free
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
FilipinoVegetarian Kare-Kare (Filipino Peanut Vegetable Stew with Fried Tofu)
A rich, savory peanut stew made with eggplant, green beans and bok choy, served with fried tofu and a mushroom-based vegan bagoong. Hearty and satisfying so nobody misses the meat.
1 hr·mediumVegetarianGluten-free
IndonesianSoto Ayam (Indonesian Turmeric Chicken Soup)
A bright, fragrant Indonesian chicken soup flavored with turmeric, galangal and lemongrass. Serve over rice vermicelli with boiled egg, bean sprouts and fried shallots for a warming meal that's naturally gluten-free.
1 hr 10 min·mediumGluten-freeDairy-free
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
IndonesianGado-Gado (Indonesian Warm Vegetable Salad with Peanut Sauce)
A hearty Indonesian salad of boiled and blanched vegetables, fried tempeh and tofu, hard‑boiled eggs and a rich, slightly sweet-spicy peanut sauce. Filling, balanced and unmistakably Indonesian — nobody will miss the meat.
55 min·mediumVegetarian
VietnameseCà Ri Gà (Vietnamese One-Pot Chicken Curry)
A fragrant, one-pot Vietnamese chicken curry simmered with coconut milk, lemongrass and potatoes — rich, slightly sweet and perfect for serving with rice or baguette. Everything cooks in a single heavy pan for minimal washing up.
50 min·mediumDairy-free
- Malaysian
Ikan Asam Pedas (One‑Pot Malaysian Sour‑Spicy Fish Stew)
A single‑pot Malay classic: firm white fish simmered in a tamarind, chilli and belacan (shrimp paste) broth with eggplant, okra and tomato — minimal washing up and big on bright, tangy flavour.
45 min·mediumPescatarianGluten-free
- 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
- Filipino
Chicken Inasal (Filipino Citrus‑Garlic Grilled Chicken) — High‑Protein
A Filipino grilled chicken marinated in citrus, garlic and annatto oil for color and aroma. Uses boneless chicken breasts so each serving delivers a large, lean protein portion suitable for strength training and meal prep.
50 min·medium
- 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
- Thai
Khao Soi (Northern Thai Coconut-Curry Noodle Soup) — Vegetarian
A rich, fragrant Northern-Thai coconut curry noodle soup made vegetarian with a homemade spice-curry paste, tofu and mushrooms, and crispy noodle topping — hearty and deeply savory so nobody misses the meat.
55 min·mediumVegetarian
- Malaysian
Chicken Satay with Spicy Peanut Sauce and Quick Acar
Malaysian-style grilled chicken skewers (satay) marinated with lemongrass and coconut, served with a rich peanut sauce and a quick cucumber-onion acar — protein-forward and great for training meal prep.
1 hr 30 min·medium
- Filipino
Kare-Kare (Filipino Peanut Oxtail Stew)
A slow-braised Filipino stew of tender oxtail in a rich, savory peanut sauce, finished with annatto oil and served with bagoong. Worth the afternoon: long simmering builds deep, gelatinous body and the hands-on steps (toasting, grinding, blanching) make a satisfying project.
3 hr 15 min·project
- Thai
Make‑Ahead Massaman Beef & Chickpea Curry
A slow‑simmered Thai Massaman curry that develops flavor in the fridge — rich coconut, warm spices, fork‑tender beef and chickpeas. Built to make a big batch and eat across the week.
1 hr 35 min·medium
- 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