Global Recipes Straight From Your Pantry

Extra-crunchy double-fried chicken tossed in a sticky, sweet-spicy gochujang glaze, Korean fried chicken at its finest.

Silky wheat noodles smothered in a rich, savoury-sweet black bean and pork sauce, the ultimate Korean-Chinese comfort bowl.

Rich, nutty sesame ramen with spicy chilli-oil pork mince and wheat noodles in a creamy broth.

A lightly sweetened, silky Japanese rolled omelette, folded layer upon layer in a rectangular pan.

A bubbling table-top hot pot of thinly sliced beef, tofu and vegetables in sweet soy broth.

Sticky, caramelised grilled eel laid over steaming rice with a rich sweet soy glaze - a Japanese treat.

Hearty miso soup packed with pork belly, root vegetables and tofu - a warming Japanese home classic.

Chilled buckwheat noodles served on a bamboo tray with a savoury dipping sauce, wasabi and nori.

Crispy fried chicken drenched in tangy sweet-sour nanban sauce and finished with creamy tartare.

Melt-in-the-mouth pork belly slow-braised in soy, sake and mirin until impossibly tender.

Smoky, buttery Japanese-style fried rice tossed with egg, bacon and spring onion in minutes.

Pork belly and hard-boiled eggs braised low and slow in a sweet, savoury coconut caramel sauce.

A rich tomato broth with fluffy crab and pork cake, ladled over rice vermicelli for a soul-warming noodle soup.

A tangy, fragrant fish soup with pineapple, tomato and tamarind, balancing sour, sweet and savoury in every spoonful.

Saigon-style broken rice topped with grilled pork chop, fried egg, pickled vegetables and a drizzle of nuoc mam.

Sweet prawn paste moulded onto sugarcane skewers and grilled until golden, served wrapped in lettuce and herbs.

Shredded poached chicken and crunchy cabbage tossed with herbs, peanuts and a punchy lime dressing.

Crispy little turmeric rice pancakes filled with prawn, pan-fried until golden and wrapped in lettuce with herbs.

Smoky char-grilled pork over cool rice vermicelli, crisp herbs and pickles, finished with a tangy nuoc cham dressing.

Char-grilled chicken skewers marinated in coriander and turmeric, served with a rich, creamy peanut sauce.

A light, tangy glass noodle salad with pork, prawns and fresh herbs in a zippy lime dressing.

Deeply savoury pork belly with impossibly crackly skin, a Thai street food favourite done at home.

A zingy, herb-loaded minced pork salad with lime, chilli and toasted rice, straight from Isaan.

Coiled, herb-packed grilled pork sausage from Chiang Mai, fragrant with lemongrass, kaffir lime and chilli.

A fiery, tamarind-sour fish curry from Southern Thailand, packed with vegetables and bold flavour.

Silky poached chicken over fragrant garlic rice, finished with a punchy ginger-chilli dipping sauce.

A creamy, golden coconut curry loaded with tender chicken and soft potatoes, gently spiced and utterly comforting.

Silky pork wontons drenched in a fragrant, numbing Sichuan chilli oil sauce — a street-food favourite.

Silky braised eggplant in a sweet, sour and spicy Sichuan sauce — no fish involved, all flavour.

Smoky wide rice noodles tossed with tender beef and bean sprouts in a bold, wok-charred soy sauce.

Fragrant chicken and rice cooked together in a claypot until the bottom turns golden and crackly.

Sichuan's beloved hui guo rou — boiled then wok-seared pork belly in a savoury, chilli-laced bean paste sauce.

Silky fish fillets swimming in fiery, numbing chilli oil broth — a fearsome Sichuan classic worth the effort.

Tender strips of beef and crunchy capsicum in a punchy, glossy black pepper sauce, ready in 20 minutes.

Crispy fried chicken tossed in a sticky, sweet-spicy glaze — better than your local takeaway, promise.

Fragrant golden rice cooked in coconut milk with turmeric, lemongrass and lime leaves, the centrepiece of Indonesian celebrations.

Gently spiced Javanese chicken curry simmered in coconut milk with lemongrass and galangal until creamy, fragrant and mild.

Crisp, golden fried pancake parcels stuffed with spiced beef mince, egg and spring onion, served with pickled cucumber.

Fall-apart oxtail in a clear, aromatic broth with nutmeg, clove, potato and carrot, finished with fried shallots and lime.

Melting chunks of pork belly slowly braised in kecap manis, garlic and ginger until dark, glossy and sticky-sweet.

Crisp-fried strips of tempeh tossed in a sticky, sweet and spicy kecap manis glaze with chilli, garlic and shallots.

A quick Chinese-Indonesian stir-fry of mixed vegetables in a light, savoury garlic and oyster sauce gravy over rice.

Whole fish brushed with a sweet, spicy kecap manis and chilli marinade, then grilled until charred, smoky and sticky.

Chicken pieces simmered in a fragrant spice paste until tender, then fried until deeply golden with crisp, savoury edges.

Golden pan-fried Korean street-food pancakes with a molten brown sugar, cinnamon and crushed nut filling inside a soft chewy dough.

A whole small chicken stuffed with glutinous rice, garlic and jujubes, gently simmered with ginseng into a nourishing milky broth.

Tender squid stir-fried fast over high heat with vegetables in a fiery sweet gochujang sauce, served over steamed rice.

Chewy buckwheat noodles served in an icy tangy beef broth with cucumber, nashi pear, boiled egg and a splash of vinegar and mustard.

Korean braised beef short ribs slow-cooked until falling apart in a glossy sweet soy sauce with carrots, radish and shiitake mushrooms.

A hearty, spicy Korean hotpot loaded with spam, sausages, kimchi, tofu, instant noodles and melted cheese in a rich gochujang broth.

Thick slices of pork belly grilled until golden and crisp, wrapped in lettuce with ssamjang, garlic and all the classic Korean BBQ trimmings.

A bubbling Korean soft tofu stew with silky tofu, pork and prawns in a fiery gochugaru broth, finished with a cracked egg.

Chewy udon noodles in a delicate dashi broth topped with sweet simmered fried tofu pockets, spring onion and a light soy seasoning.

Osaka's famous street food: crispy-edged batter balls with tender octopus inside, topped with takoyaki sauce, mayo and bonito flakes.

The classic Japanese starter of savoury miso broth with silken tofu cubes, wakame seaweed and spring onion, ready in 15 minutes.

Japan's favourite home-style stew of thinly sliced beef, potatoes, carrot and onion simmered in a sweet soy and dashi broth.

Thin pork slices flash-fried in a punchy ginger, soy and mirin sauce, served with rice and crisp shredded cabbage.

Crispy pork cutlets simmered with onion and softly set egg in a sweet dashi-soy broth, piled over hot steamed rice.

Crunchy panko-crumbed pork cutlets fried until golden, served with shredded cabbage, steamed rice and tangy tonkatsu sauce.

Pan-seared salmon fillets glazed in a glossy homemade teriyaki sauce of soy, mirin and ginger, served over steamed rice.

Vietnam's favourite green side dish: crisp water spinach flash-fried in a smoking hot wok with plenty of garlic and fish sauce.

Central Vietnam's famous turmeric noodle dish with pork, prawns, a small pool of intense broth, peanuts, herbs and crunchy rice crackers.

Juicy, garlicky Vietnamese grilled pork skewers with a lightly sweet caramelised crust, perfect in rice paper rolls, noodle bowls or banh mi.

Delicate steamed rice rolls filled with pork and wood ear mushrooms, topped with fried shallots and served with nuoc cham dipping sauce.

Juicy prawns glazed in a sticky Vietnamese caramel of fish sauce, sugar and black pepper, ready in under twenty minutes with steamed rice.

A fragrant Vietnamese beef stew braised with lemongrass, star anise and carrot, perfect with a crusty baguette or rice noodles.

Central Vietnam's fiery beef noodle soup with a lemongrass and chilli broth, thick round rice noodles and tender slices of beef and pork.

A light, fragrant Vietnamese chicken noodle soup with a clear ginger and star anise broth, silky rice noodles and fresh herbs.

Chargrilled marinated steak sliced thin and served with jaew, the smoky-sour Isaan dipping sauce with toasted rice powder.

Fragrant curry-spiced fried rice with juicy pineapple, prawns, cashews and egg, a colourful Thai restaurant favourite made easy.

A quick Thai stir fry of springy glass noodles with chicken, egg and crisp vegetables tossed in a savoury oyster and soy sauce.

Sweet, smoky Thai street-food pork skewers marinated in garlic, coriander root and coconut milk, then charred over a hot grill.

Thailand's iconic pounded salad of crunchy green papaya, tomatoes, beans and peanuts in a fiery lime and fish sauce dressing.

Chiang Mai's famous coconut curry noodle soup with tender chicken, soft egg noodles and a crown of crispy fried noodles.

A rich, thick Thai curry of tender beef in creamy coconut sauce with peanuts, kaffir lime and a gentle chilli warmth.

A silky Thai coconut soup with tender chicken, galangal, lemongrass and lime, balancing creamy, sour, salty and gently spicy flavours.

A warming Chinese soup of mushrooms, tofu and bamboo shoots in a peppery, vinegar-tangy broth finished with silky egg ribbons.

Silky poached chicken with fragrant ginger rice cooked in the poaching broth, served with a punchy ginger-spring onion sauce.

Curried rice vermicelli stir-fried with prawns, char siu pork, egg and vegetables — a colourful Cantonese takeaway classic.

Savoury chicken mince with water chestnuts and mushrooms spooned into crisp lettuce cups — a light, fresh Cantonese favourite.

Delicate Shanghai-style steamed dumplings filled with seasoned pork and a burst of hot savoury soup in every bite.

Tender stir-fried beef and capsicum in a rich, savoury black bean sauce — a Cantonese takeaway staple ready in under 30 minutes.

Shatteringly crisp strips of beef tossed in a sticky, sweet and spicy chilli sauce with capsicum and spring onion.

Golden crispy chicken breast draped in a bright, tangy lemon sauce — a Chinese restaurant classic that's easy to recreate at home.

Crispy battered chicken pieces tossed in a glossy honey sauce, just like your favourite Chinese takeaway, served with steamed rice.

Silky fried eggplant smothered in a vibrant tomato-chilli balado sambal. A Padang-style vegetarian favourite.

Bouncy beef meatballs in clear savoury broth with noodles, fried shallots and a hit of chilli sauce. Iconic street cart food.

Juicy prawns cooked in a rich, fragrant sambal of chillies, shallots and tomato. Fiery and deeply savoury.

Golden turmeric chicken soup with vermicelli, boiled egg and crispy shallots, brightened with lime and sambal.

Chicken simmered in spices then grilled with a sweet soy glaze until sticky and charred. Served with rice and sambal.

Blanched vegetables, tofu, tempeh and boiled eggs under a generous ladle of spiced peanut sauce, with prawn crackers.

Char-grilled chicken skewers with sweet soy glaze, smothered in rich peanut sauce. Indonesia's most famous street food.

Sweet-smoky fried noodles with kecap manis, chicken, egg and crispy shallots. Indonesia's street food staple.

Chicken, rice cakes, cabbage and sweet potato stir-fried in a fiery gochujang sauce. Chuncheon's famous dish.

Crispy-edged spring onion pancake studded with prawns and squid, served with a soy-vinegar dipping sauce.

Seaweed rice rolls filled with vegetables, egg and ham, sliced into colourful rounds. Korea's favourite picnic food.

Cross-cut beef short ribs in a sweet soy-garlic marinade, grilled until caramelised and smoky.

Bubbling stew of aged kimchi, pork belly and tofu in a rich, spicy broth. Korea's most-loved comfort dish.

Chewy sweet potato glass noodles stir-fried with vegetables, mushrooms and sesame in a sweet soy dressing.

Rice topped with seasoned vegetables, beef and a fried egg, ready to mix with gochujang sauce. Korea's iconic bowl.