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Tender, spice-infused chicken gets a golden-brown crust after frying, topped with a generous layer of airy kremes. The crispy crumbs are made from the seasoned cooking liquid, bringing the chicken, topping and rice together beautifully.

Oven-roasted sweet potato is balanced with a sharp lime dressing, fragrant herbs, and crispy shallots with peanuts. A colourful vegetable side dish with a balance of sweet, sour, spicy, and savoury flavours.

A hot oven gives courgette golden-brown edges and a tender centre. Creamy lemon-tahini sauce, fresh herbs, pomegranate and crunchy pumpkin seeds turn it into a colourful sharing platter.

A bowl of glossy sushi rice with cool cucumber, sweet-savory shiitake, tender omelet and thinly sliced salmon. The toppings stay separate, so each bite brings a slightly different combination.

Thick wedges of white cabbage develop dark, slightly sweet edges in a hot pan while staying firm inside. A silky beurre blanc with cornichons brings buttery richness and a fresh counterpoint; rye breadcrumbs and chives finish the plate.

Crisp green papaya and cucumber get a fresh, spicy dressing of kecap manis, lime and chili. Golden-brown fried tempeh makes this a hearty main-course salad; fresh basil and crispy shallots add fragrance and extra crunch.

Fennel gets sweet, charred edges in the grill pan; crispy white beans and a fresh salsa verde turn it into a hearty, boldly flavoured vegetable dish.

Tender braised leeks with deep-browned edges get a light sauce of white miso, dashi and rice vinegar. Crispy rice and chives make this a simple side dish with both umami and fresh, crunchy accents.

Salt cod is gently poached and stirred with warm milk and olive oil into a creamy, airy brandade. This version has garlic, no potatoes, and a golden-brown finish from the oven; serve with crusty bread and lemon.

This refreshing kerabu combines crunchy cucumber and long beans with sweet pineapple, lime and the savoury punch of sambal belacan. Toasted coconut and fresh herbs make it a lively side dish that you toss just before serving.

Firm asparagus gets smoky edges in the grill pan while staying juicy inside. A bright dressing with lime, fish sauce and chili cuts through its mellow, slightly sweet flavor; toasted rice and fresh herbs bring fragrance and crunch.

Trofie, potatoes and green beans are coated in fresh basil pesto, with no cream. A little starchy cooking water turns the pesto into a smooth sauce that clings to the pasta.

Maitake develops crisp edges in a hot pan while staying juicy inside. Ponzu butter brings citrus and umami, while sansho and spring onion finish the dish with a fresh, gently tingling note.

Mujaddara builds flavor from a short list of ingredients: tender lentils and rice, warm cumin, and a generous layer of deep golden-brown onions. Take your time with the onions; their sweet, savory flavor gives the whole dish its character.

Creamy cannellini beans get their flavour from garlic and sage, with lemon for freshness and crispy capers for a salty bite. Serve with bread to mop up the fragrant olive oil.

These soft steamed rice sheets are filled with ground pork and mushrooms, and served with bright nước chấm, herbs and crispy shallots. You can make them at home too, using a flat, heatproof plate set over a pan of boiling water.

Tender roasted eggplant gets a kick from a quick sambal with chili, garlic and shallot. Toasted coconut and lime add crunch and freshness. Serve it as a colorful side dish, for example with rice.

Juicy green beans with the odd charred edge, fresh garlic yogurt, sumac onion and crunchy walnuts. This colorful side dish brings together creamy, tangy and nutty flavors.

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.

Smashed cucumber, peppery rau ram and fresh mint are tossed with a dressing of lime, fish sauce and chili. Toasted rice adds a nutty aroma and a delicate, dry crunch.

In a hot oven, Belgian endive develops deeply browned, slightly bitter edges and a softer center. A quick beurre noisette with orange brightens things up with fresh, nutty notes, while toasted hazelnuts add a satisfying crunch.

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.