Main course

Thick udon noodles in a clear, savory dashi broth, topped with soft aburaage that tastes sweet and salty all at once. This Japanese classic is all about balance: the broth stays mild, letting the tofu and springy noodles shine.

A thick, spicy fish sauce with coconut, lemongrass and dried shrimp: in Johor, it’s surprisingly served with spaghetti. Cucumber, crunchy vegetables, herbs and lime keep every bite fresh.

Golden-brown tempeh gets a glossy coating of kecap manis, lime and chili. Crisp cucumber, fresh herbs and peanuts add freshness and bite; serve it with rice for a complete meal.

In fesenjan, chicken simmers in a dark, slowly reduced sauce of walnuts and pomegranate molasses. The flavor is nutty, fruity and sweet-and-sour all at once. Served with steamed basmati rice, it’s a distinctive stew that mainly asks for time and the occasional stir.

Thin slices of pork cook quickly in a savory sauce of fresh ginger, soy sauce, sake and mirin. Serve shōgayaki with white rice and crisp, finely shredded cabbage: fresh, punchy and just right for a weeknight meal.

Veal shanks cook slowly in white wine and broth until the meat is almost falling off the bone. Parsley, lemon and garlic add a fresh, sharp contrast to the rich sauce at the end.

Thin buckwheat galettes with ham, melted Gruyère and an egg with a soft yolk. A hot frying pan and a lid give the egg white time to set without drying out the galette.

Thin veal cutlets, salty prosciutto and fragrant sage cook in just a few minutes. White wine and the pan juices make a light sauce in the same pan, bringing everything together.

Firm fish gently simmers in a glossy sauce of caramel, fish sauce and coconut water. The sauce is sweet, salty and peppery all at once; white rice is just the thing to serve with it.

Wide rice noodles, prawns, egg and Chinese sausage are tossed in a hot wok with a savory, slightly sweet sauce and smoky edges. At home, the best way to make this is to fry the noodles in two small batches: this keeps the wok hot and stops them turning soft and sticky.

We fill thin buckwheat crêpes with golden-brown mushrooms, thyme and nutty beurre noisette. A fresh green salad and toasted buckwheat groats complete the dish.

Crisp-fried tofu is coated in a tangy, spicy sauce made with tamarind, sambal and lime. Cucumber, fresh herbs and peanuts add freshness and crunch; serve with rice for a complete meal.

Golden tofu gets a sticky, sweet-and-sour glaze of tamarind and kecap manis. Fresh green mango, crispy shallots and peanuts turn it into a complete meal with rice.

Blue rice, crisp vegetables, fragrant herbs and salty budu make nasi kerabu a dish full of contrast. In this practical home-style version, fried mackerel and toasted coconut add a hearty, savoury touch.

Well-roasted cauliflower, lentils with crisp edges, and a fresh French sauce with egg, mustard, capers, and herbs. A vegetable-forward main course with creamy, tangy, and savory flavors in every bite.

Beef simmers slowly in coconut milk and a fragrant spice paste of chili, ginger, galangal and turmeric. The sauce then cooks down until it is dark and sticky, clinging to the meat: the characteristic dry final stage of Padang rendang.

Clams, garlic, white wine and parsley make a light sauce that clings to the spaghetti. The timing is simple but important: add the pasta as soon as the clams open.

Chicken karaage gets a thin, crispy crust from potato starch and stays juicy inside. Ginger, garlic and soy sauce flavor the chicken thighs, while lemon and crunchy cabbage salad add freshness alongside the fried chicken.

A generous Indonesian vegetable platter with lontong, egg, tofu and tempeh. The freshly pounded peanut sauce is creamy, slightly sour and spicy all at once; kroepoek adds a crisp contrast.

Firmly seared oyster mushrooms get a thin, savory-sweet glaze of lemongrass, garlic and fish sauce. Rice makes the dish filling; lime, mint and coriander add fresh, green notes.

Juicy prawns with spicy sambal, garlic and lime leaves get a fresh, lightly smoky counterpoint from grilled pineapple. Serve with rice and lime for a complete meal.

This Lebanese casserole is made with spiced bulgur shells layered around a filling of sautéed lamb mince, onion and pine nuts. The top bakes until golden brown; yoghurt with lemon and mint provides a fresh contrast.

This Southern Vietnamese rice pancake is thin, golden and crisp around the edges, filled with shrimp, pork, mung beans and bean sprouts. Tear off pieces and wrap them in lettuce and herbs; nước chấm adds freshness, saltiness and a little heat.

This savory Japanese pancake combines finely shredded white cabbage with a light batter and thin slices of pork belly. The classic toppings of okonomiyaki sauce, Japanese mayonnaise, aonori, and bonito add sweet-savory, creamy, and savory notes.