Global Recipes Straight From Your Pantry

Steamed rice cooked with soy bean sprouts, stirred through a sharp sesame and soy dressing.

Gochujang and gochugaru braised chicken with potato and carrot, slow cooked and served over rice.

Slow cooked beef, potato and carrot finished with Japanese curry roux and served over steamed rice.

Clear chicken broth poured over egg noodles with poached chicken, bean sprouts and fresh herbs.

A fast Indonesian stir fry of snappy green beans, chilli and crispy dried anchovies in a sweet, savoury sauce.

Caramelised lemongrass chicken thigh sliced over jasmine rice with quick pickles and nuoc cham.

Silky Indonesian chicken rice porridge topped with crispy ikan bilis, spring onion and fried shallots.

Crispy fried dried anchovies and peanuts tossed through a sweet, spicy sambal, the classic side for coconut rice.

Coconut jasmine rice served with sambal, crispy fried ikan bilis and peanuts, boiled egg and cool cucumber.

Chicken stir fried hard and fast with a mountain of garlic and white pepper, served over steamed jasmine rice.

A clear, gently sweet Chinese-style chicken soup with goji berries, red dates and ginger, made in the slow cooker.

A twenty minute Thai fried rice with day-old jasmine rice, chicken, egg, fish sauce and lime.

Jasmine rice simmered into a silky savoury porridge with poached chicken, ginger and dried goji berries.

Ten-minute pantry noodles with sizzled garlic, soy, spring onion and chilli oil.

A fast Thai stir fry of chicken, toasted cashews and dried chilli in a glossy oyster sauce glaze.

Cantonese soy braised chicken cooked low and slow with ginger and star anise, served over jasmine rice.

A golden pan-fried egg noodle cake topped with saucy chicken and crisp vegetables, ready in 35 minutes.

Soft egg noodles tossed with tender chicken, crisp vegetables and a glossy savoury sauce in 25 minutes.

A light Chinese tong sui dessert soup of snow fungus, jujubes, rock sugar and dried goji berries.

A gentle Cantonese slow cooker soup of pork bones, sweetcorn, carrot and dried goji berries.

Chicken and potato braised in a sweet soy broth with glass noodles and dried chilli.

Ketchup-seasoned chicken fried rice wrapped in a soft, just-set omelette.

Turmeric-marinated fish sizzled at the table with mountains of dill and spring onion, served over rice vermicelli.

Wide rice noodles charred in the wok then smothered in a silky pork and gai lan gravy.

A whole fish steamed with ginger and spring onion, finished with hot oil and a light soy dressing.

Chicken slow-cooked in spiced coconut milk until the sauce reduces right down, splits and caramelises into a deeply fragrant, almost dry curry.

A bubbling, fiery seafood stew loaded with prawns, mussels and squid in a gochujang-spiked broth — the ultimate warm-you-up Korean dinner.

Vinegared sushi rice topped with an arrangement of fresh sashimi — the simplest, most beautiful way to serve sushi-grade fish at home.

Springy wheat noodles stir-fried with pork, cabbage and a sweet-savoury sauce — Japan's favourite festival food, ready in 20 minutes at home.

A clear, delicately sweet pork and prawn broth over silky rice noodles — Southern Vietnam's answer to pho, loaded with fresh herbs and crispy garlic.

Crispy fried pork and prawn spring rolls with a shatteringly crunchy shell — the perfect starter wrapped in lettuce and herbs with nuoc cham for dipping.

A vibrant, tangy prawn curry with sweet pineapple, built on properly split coconut cream for a rich, fragrant base without needing a long ingredient list.

Roast duck simmered in a rich red curry with pineapple, cherry tomatoes and lychees — built the traditional way by cracking the coconut cream until it splits and turns fragrant.

Silky, golden ribbons of egg in a light chicken broth — ready in 15 minutes and the ultimate quick fix when you want restaurant-style comfort food fast.

Crispy-skinned duck breast served with warm pancakes, hoisin sauce and crunchy spring onion and cucumber — all the flavour of the classic without the whole-bird fuss.

Golden Indonesian potato fritters, fluffy inside and crisp outside, spiced with garlic, shallots and fried onion.

A deep, earthy Javanese beef soup coloured jet-black with keluak nuts, rich, smoky and utterly distinctive.

Fragrant Jakarta-style coconut rice, simmered with pandan and lemongrass, the perfect base for any Indonesian feast.

A rich, creamy Jakarta-style beef soup simmered in coconut milk and warm spices, hearty and deeply comforting.

A rich, sweet soy-braised Indonesian beef stew, slow-cooked with cloves, nutmeg and caramelised shallots.

Chewy Indonesian fish cakes from Palembang, fried until golden and served with a tangy-sweet vinegar sauce.

A gently spiced Indonesian coconut vegetable curry, comforting, colourful and ready in under an hour.

Crispy fried chicken simmered in spices, smashed flat and smothered in a fiery, tangy sambal.

A silky, delicately savoury Korean steamed egg custard that puffs up light and fluffy straight from the stove.

A gooey, bubbling skillet of sweet corn and melted mozzarella, the ultimate Korean bar-food side dish.

A light, clean-tasting Korean soybean sprout soup, simple, soothing and ready in under half an hour.

A fiery, hearty Korean shredded beef soup loaded with fernbrake, bean sprouts and leek in a deep red chilli broth.

Melt-in-the-mouth boiled pork belly sliced thin and wrapped in lettuce with tangy radish salad and salty ssamjang.

A deeply savoury, spicy pork bone soup slow-simmered with potato and perilla leaf until the meat falls off the bone.

A hearty, rustic Korean soybean paste stew bubbling with tofu, vegetables and a deeply savoury umami broth.

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.