SUSHI RICE

• 400 g Japanese short-grain rice
• 470 ml cold water
• 65 ml rice vinegar
• 25 g fine sugar
• 9 g sea salt
• 1 small strip of kombu

FISH AND FILLINGS

• 250 g sushi-grade salmon
• 180 g sushi-grade tuna
• 1 ripe avocado
• ½ cucumber
• 4 roasted nori sheets
• 1 tablespoon toasted sesame seeds
• 1 teaspoon black sesame seeds
• Fresh chives
• Pickled ginger
• Wasabi

DJ NASHOBA’S YUZU GLAZE

• 4 tablespoons Japanese soy sauce
• 1 teaspoon toasted sesame oil
• 1 teaspoon fresh ginger juice
• 1 teaspoon yuzu juice
• ½ teaspoon clear honey
• 2 drops natural liquid smoke

1. Wash the rice. Rinse it several times until the water becomes nearly clear.
2. Rest the rice. Leave it in fresh water for thirty minutes and drain it.
3. Cook gently. Place the rice, water and kombu in a covered saucepan.
4. Steam correctly. Cook for twelve minutes over low heat, then rest covered for ten minutes.
5. Prepare the seasoning. Warm the vinegar, sugar and salt until dissolved.
6. Season the rice. Fold the vinegar mixture gently into the warm rice.
7. Cool the rice. Fan it while folding until glossy and at room temperature.
8. Mix the Bashoba glaze. Combine soy sauce, sesame oil, ginger, yuzu, honey and liquid smoke.
9. Slice the fish. Cut the salmon and tuna into thin, regular slices.
10. Prepare the nigiri. Shape small rice portions and place the fish on top.
11. Prepare the maki. Add rice, salmon, avocado, cucumber and chives to nori, then roll firmly.
12. Add the signature glaze. Brush a very light layer over selected pieces.
13. Finish elegantly. Add toasted sesame, black sesame and fresh chives.

MAIN INGREDIENTS

• 850 g premium beef tenderloin
• 500 g puff pastry
• 350 g brown mushrooms
• 2 shallots
• 4 garlic cloves
• 2 tablespoons Dijon mustard
• 2 egg yolks

DJ NASHOBA'S SPECIAL MIX

• 2 tablespoons black truffle cream
• 40 g butter
• 1 tablespoon fresh thyme
• 1 teaspoon rosemary
• Freshly ground black pepper
• Sea salt flakes
• 2 tablespoons red wine reduction

FINISHING

• Coarse sea salt
• Fresh thyme leaves
• Cracked black pepper
• Extra butter for serving

1. Season the beef. Rub with sea salt and black pepper.
2. Sear quickly. Brown every side in very hot butter.
3. Brush with mustard. Coat while still warm.
4. Prepare the mushroom filling. Finely chop mushrooms, garlic and shallots.
5. Cook slowly. Remove all moisture until the mixture becomes rich and concentrated.
6. Add Bashoba's signature blend. Mix in truffle cream, thyme, rosemary and red wine reduction.
7. Cool completely.
8. Wrap the beef. Spread the filling evenly before covering with puff pastry.
9. Brush with egg yolk. Decorate the pastry with light scoring.
10. Bake. Cook until the pastry becomes deep golden and perfectly crisp.
11. Rest before slicing. Allow the juices to redistribute.

MAIN INGREDIENTS

• 4 salmon fillets, about 160 g each
• 300 g Japanese rice
• 450 ml water
• 1 broccoli head
• 2 carrots
• 150 g sugar snap peas
• 2 spring onions
• 1 tablespoon neutral cooking oil

DJ NASHOBA’S TERIYAKI GLAZE

• 5 tablespoons Japanese soy sauce
• 3 tablespoons mirin
• 2 tablespoons sake or water
• 1 tablespoon maple syrup
• 1 teaspoon clear honey
• 1 teaspoon grated fresh ginger
• 1 small garlic clove, finely grated
• 1 teaspoon yuzu or lemon juice
• 2 drops natural liquid smoke

FINISHING

• 1 tablespoon toasted sesame seeds
• 1 teaspoon black sesame seeds
• Fresh coriander or shiso leaves
• Fine strips of spring onion
• Fresh yuzu or lemon zest

1. Prepare the rice. Rinse until the water is almost clear, then cook gently and keep warm.
2. Mix the glaze. Combine soy sauce, mirin, sake, maple syrup, honey, ginger, garlic, yuzu and liquid smoke.
3. Reduce the sauce. Simmer for four to five minutes until lightly thickened.
4. Prepare the salmon. Pat the fillets dry and check for bones.
5. Sear the fish. Cook skin-side down in hot oil until the skin becomes crisp.
6. Turn gently. Cook the second side for two minutes.
7. Add the glaze. Pour in half of the sauce and spoon it repeatedly over the salmon.
8. Caramelise carefully. Continue cooking until the glaze becomes glossy and clings to the fish.
9. Cook the vegetables. Steam or sauté broccoli, carrots and sugar snap peas until just tender.
10. Finish the rice. Fold in a little sesame and finely sliced spring onion.
11. Rest the salmon. Leave it for two minutes before plating.
12. Complete the dish. Brush with the remaining glaze and add sesame, herbs and fresh zest.

CHICKEN MARINADE

• 700 g boneless chicken thighs, cut into pieces
• 150 g plain Greek yoghurt
• 1 tablespoon fresh lemon juice
• 2 teaspoons garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon sweet paprika
• ½ teaspoon turmeric
• 1 teaspoon grated ginger
• 2 garlic cloves, finely grated
• ½ teaspoon salt

MASALA SAUCE

• 2 tablespoons butter or ghee
• 1 large onion, finely chopped
• 2 garlic cloves, crushed
• 1 teaspoon grated ginger
• 2 teaspoons garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon smoked paprika
• 400 g crushed tomatoes
• 1 roasted red pepper, blended
• 150 ml coconut cream
• 100 ml water or chicken stock
• 1 teaspoon brown sugar
• Salt to taste

FINISHING & SERVICE

• Fresh coriander leaves
• 1 fresh lime
• Cooked basmati rice
• Warm naan bread
• A few toasted almond flakes

1. Prepare the marinade. Mix yoghurt, lemon juice, garam masala, cumin, coriander, paprika, turmeric, ginger, garlic and salt.
2. Marinate the chicken. Coat every piece well and refrigerate for at least two hours, ideally overnight.
3. Cook the chicken. Grill, roast or sear over high heat until lightly charred outside and almost cooked through.
4. Begin the sauce. Melt butter or ghee, then soften the onion slowly.
5. Add the aromatics. Stir in garlic, ginger, garam masala, cumin, coriander and smoked paprika.
6. Build the tomato base. Add crushed tomatoes, blended roasted pepper, stock and brown sugar.
7. Simmer gently. Cook uncovered for fifteen minutes until the sauce becomes rich and smooth.
8. Add the coconut cream. Stir it in gradually and keep the heat low.
9. Return the chicken. Add the cooked pieces and simmer for eight to ten minutes.
10. Balance the flavour. Adjust salt, sweetness and acidity with fresh lime.
11. Rest briefly. Leave the finished dish covered for five minutes before serving.
12. Finish the presentation. Add coriander, toasted almonds and a small swirl of coconut cream.

CHICKEN MARINADE

• 700 g boneless chicken thighs, cut into pieces
• 150 g plain Greek yoghurt
• 1 tablespoon fresh lemon juice
• 2 teaspoons garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon sweet paprika
• ½ teaspoon turmeric
• 1 teaspoon grated ginger
• 2 garlic cloves, finely grated
• ½ teaspoon salt

MASALA SAUCE

• 2 tablespoons butter or ghee
• 1 large onion, finely chopped
• 2 garlic cloves, crushed
• 1 teaspoon grated ginger
• 2 teaspoons garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon smoked paprika
• 400 g crushed tomatoes
• 1 roasted red pepper, blended
• 150 ml coconut cream
• 100 ml water or chicken stock
• 1 teaspoon brown sugar
• Salt to taste

FINISHING & SERVICE

• Fresh coriander leaves
• 1 fresh lime
• Cooked basmati rice
• Warm naan bread
• A few toasted almond flakes

1. Prepare the marinade. Mix yoghurt, lemon juice, garam masala, cumin, coriander, paprika, turmeric, ginger, garlic and salt.
2. Marinate the chicken. Coat every piece well and refrigerate for at least two hours, ideally overnight.
3. Cook the chicken. Grill, roast or sear over high heat until lightly charred outside and almost cooked through.
4. Begin the sauce. Melt butter or ghee, then soften the onion slowly.
5. Add the aromatics. Stir in garlic, ginger, garam masala, cumin, coriander and smoked paprika.
6. Build the tomato base. Add crushed tomatoes, blended roasted pepper, stock and brown sugar.
7. Simmer gently. Cook uncovered for fifteen minutes until the sauce becomes rich and smooth.
8. Add the coconut cream. Stir it in gradually and keep the heat low.
9. Return the chicken. Add the cooked pieces and simmer for eight to ten minutes.
10. Balance the flavour. Adjust salt, sweetness and acidity with fresh lime.
11. Rest briefly. Leave the finished dish covered for five minutes before serving.
12. Finish the presentation. Add coriander, toasted almonds and a small swirl of coconut cream.

MAIN INGREDIENTS

• 650 g boneless chicken thighs, sliced
• 400 ml full-fat coconut milk
• 150 ml chicken stock
• 1 small aubergine, cut into cubes
• 100 g bamboo shoots
• 100 g green beans
• 1 red chilli, finely sliced
• 1 tablespoon neutral oil
• 1 tablespoon palm sugar or brown sugar
• 1½ tablespoons fish sauce

GREEN CURRY PASTE

• 5 green chillies
• 2 shallots, chopped
• 3 garlic cloves
• 1 tablespoon grated galangal or ginger
• 1 stalk lemongrass, tender part only
• 1 teaspoon ground coriander
• ½ teaspoon ground cumin
• ½ teaspoon white pepper
• 1 teaspoon shrimp paste, optional
• Zest of 1 kaffir lime or regular lime
• A handful of fresh coriander stalks

FINISHING & SERVICE

• A large handful of Thai basil leaves
• 4 kaffir lime leaves, finely sliced
• 2 tablespoons toasted coconut flakes
• ½ green apple, cut into fine matchsticks
• Steamed jasmine rice
• Fresh lime wedges

1. Prepare the curry paste. Blend green chillies, shallots, garlic, galangal, lemongrass, spices, lime zest and coriander stalks.
2. Warm the coconut cream. Spoon the thickest part of the coconut milk into a wok or deep pan.
3. Fry the paste. Add the green curry paste and cook gently until highly fragrant.
4. Add the chicken. Stir the sliced chicken through the paste until every piece is coated.
5. Build the sauce. Pour in the remaining coconut milk and chicken stock.
6. Season carefully. Add fish sauce and palm sugar, then taste for balance.
7. Add the vegetables. Stir in aubergine, bamboo shoots and green beans.
8. Simmer gently. Cook for fifteen to twenty minutes until the chicken is tender.
9. Add the lime leaves. Stir them in during the final minutes to preserve their fragrance.
10. Finish with basil. Remove from the heat and fold in fresh Thai basil.
11. Add DJ Nashoba’s touch. Mix in a little toasted coconut and several green-apple matchsticks.
12. Rest briefly. Leave the curry covered for three minutes before serving.

RAMEN BROTH

• 1.2 litres chicken or vegetable stock
• 3 tablespoons red miso paste
• 1 tablespoon white miso paste
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon mirin
• 1 teaspoon rice vinegar
• 3 garlic cloves, finely grated
• 1 tablespoon fresh ginger, grated
• 1 spring onion, roughly chopped
• 1 small piece kombu, optional

NOODLES & TOPPINGS

• 600 g fresh ramen noodles
• 400 g pork belly or roasted chicken
• 4 soft-boiled eggs
• 150 g shiitake mushrooms, sliced
• 120 g sweetcorn
• 100 g baby spinach
• 2 spring onions, finely sliced
• 1 sheet nori, cut into strips
• 1 small carrot, cut into fine matchsticks
• 1 tablespoon neutral oil

DJ NASHOBA FINISHING

• 1 teaspoon smoked sesame seeds
• 1 teaspoon yuzu juice or fresh lime juice
• 1 tablespoon honey
• 1 tablespoon soy sauce for the eggs
• A pinch of shichimi togarashi
• Fresh coriander or mitsuba leaves

1. Prepare the eggs. Soft-boil for six and a half minutes, cool in ice water, peel and marinate with soy sauce and honey.
2. Start the broth. Warm the stock with garlic, ginger, spring onion and kombu without allowing it to boil hard.
3. Develop the flavour. Simmer gently for twenty minutes, then remove the kombu and spring onion.
4. Add the miso. Mix both miso pastes with a ladle of hot broth, then whisk the mixture back into the pot.
5. Season the broth. Add soy sauce, sesame oil, mirin and rice vinegar.
6. Cook the protein. Roast or pan-sear the pork belly or chicken until golden and tender, then slice thinly.
7. Caramelise the mushrooms. Sauté shiitake in neutral oil until deeply browned around the edges.
8. Prepare the vegetables. Briefly blanch the spinach and warm the sweetcorn.
9. Cook the noodles. Boil the ramen noodles separately according to their package instructions.
10. Build each bowl. Divide the noodles, then pour over the hot miso broth.
11. Add DJ Nashoba’s touch. Finish with yuzu juice, smoked sesame and a light pinch of shichimi.
12. Complete the presentation. Arrange pork, egg, shiitake, spinach, corn, carrot, nori and spring onion carefully on top.

RICE & VEGETABLES

• 320 g short-grain rice
• 1 carrot, cut into fine matchsticks
• 1 courgette, cut into thin strips
• 150 g spinach
• 150 g bean sprouts
• 150 g shiitake mushrooms, sliced
• 1 small cucumber, finely sliced
• 2 teaspoons sesame oil
• 1 tablespoon neutral oil
• Salt to taste

PEAR-MARINATED BEEF

• 400 g thinly sliced beef
• ½ ripe pear, finely grated
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon brown sugar
• 2 garlic cloves, grated
• 1 teaspoon fresh ginger, grated
• ½ teaspoon black pepper

SAUCE & FINISHING

• 3 tablespoons gochujang
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 1 teaspoon sesame oil
• 1 teaspoon fresh lime juice
• 4 eggs
• 2 spring onions, finely sliced
• 1 tablespoon toasted sesame seeds
• Kimchi for serving

1. Marinate the beef. Mix beef with grated pear, soy sauce, sesame oil, sugar, garlic, ginger and pepper.
2. Cook the rice. Rinse thoroughly, cook until tender and keep warm.
3. Prepare the sauce. Stir together gochujang, rice vinegar, honey, sesame oil and lime juice.
4. Season the spinach. Blanch briefly, squeeze dry and mix with sesame oil and a pinch of salt.
5. Cook the bean sprouts. Blanch until just tender, then season lightly.
6. Sauté the carrot and courgette. Cook each vegetable separately so the colours remain bright.
7. Caramelise the mushrooms. Fry the shiitake until golden, then finish with a few drops of lime.
8. Cook the beef. Sear quickly in a hot pan until browned and glossy.
9. Fry the eggs. Keep the yolks soft so they enrich the rice when mixed.
10. Create the crispy base. Press a thin layer of rice into a lightly oiled hot pan until golden underneath.
11. Assemble the bowls. Add rice, then arrange every vegetable, beef and egg in separate colourful sections.
12. Finish DJ Nashoba style. Add sauce, sesame seeds, spring onion and a small spoonful of kimchi.

AROMATIC BROTH

• 1.5 kg beef bones
• 500 g beef brisket
• 2 onions, halved
• 1 large piece ginger, halved
• 2 star anise
• 1 cinnamon stick
• 2 cloves
• 1 black cardamom pod
• 1 tablespoon coriander seeds
• 2 tablespoons fish sauce
• 1 tablespoon rock sugar or brown sugar
• 2.5 litres water

NOODLES & BEEF

• 500 g flat rice noodles
• 300 g sirloin or rump steak, very thinly sliced
• Cooked brisket from the broth
• 1 small onion, finely sliced
• 3 spring onions, finely sliced
• Black pepper to taste

HERBS & DJ NASHOBA FINISH

• Fresh Thai basil
• Fresh coriander
• Fresh mint
• Bean sprouts
• 1 lime, cut into wedges
• Fresh red chilli, finely sliced
• 2 slices pineapple, lightly charred
• 1 teaspoon sesame oil
• 1 teaspoon lime zest
• Hoisin and chilli sauce, optional

1. Clean the bones. Boil them for ten minutes, drain and rinse thoroughly.
2. Char the aromatics. Place onion, ginger and pineapple under a hot grill until dark at the edges.
3. Toast the spices. Warm star anise, cinnamon, cloves, cardamom and coriander seeds until fragrant.
4. Build the broth. Add bones, brisket, charred onion, ginger, spices and water to a large pot.
5. Simmer slowly. Cook very gently for about three hours, skimming the surface regularly.
6. Remove the brisket. Take it out when tender, cool slightly and slice thinly.
7. Season carefully. Add fish sauce and sugar, then adjust until savoury, aromatic and lightly sweet.
8. Strain the broth. Pass it through a fine sieve for a clean, clear finish.
9. Prepare the noodles. Soak or cook the rice noodles according to their package instructions.
10. Fill the bowls. Add noodles, cooked brisket, raw sliced beef, onion and spring onion.
11. Pour the broth. Ladle it over while boiling hot so the thin beef slices cook gently.
12. Finish DJ Nashoba style. Add herbs, charred pineapple, lime zest, sesame oil and fresh chilli.

MAIN INGREDIENTS

• 600 g cooked jasmine rice (cold)
• 250 g chicken
• 150 g prawns
• 2 eggs
• 3 shallots
• 3 garlic cloves
• 2 tbsp kecap manis
• 1 tbsp soy sauce
• 1 tsp shrimp paste
• 1 carrot
• Spring onions

DJ NASHOBA FINISH

• Grilled pineapple cubes
• Toasted coconut
• Fried shallots
• Cucumber
• Tomato wedges

1. Clean the bones. Boil them for ten minutes, drain and rinse thoroughly.
2. Char the aromatics. Place onion, ginger and pineapple under a hot grill until dark at the edges.
3. Toast the spices. Warm star anise, cinnamon, cloves, cardamom and coriander seeds until fragrant.
4. Build the broth. Add bones, brisket, charred onion, ginger, spices and water to a large pot.
5. Simmer slowly. Cook very gently for about three hours, skimming the surface regularly.
6. Remove the brisket. Take it out when tender, cool slightly and slice thinly.
7. Season carefully. Add fish sauce and sugar, then adjust until savoury, aromatic and lightly sweet.
8. Strain the broth. Pass it through a fine sieve for a clean, clear finish.
9. Prepare the noodles. Soak or cook the rice noodles according to their package instructions.
10. Fill the bowls. Add noodles, cooked brisket, raw sliced beef, onion and spring onion.
11. Pour the broth. Ladle it over while boiling hot so the thin beef slices cook gently.
12. Finish DJ Nashoba style. Add herbs, charred pineapple, lime zest, sesame oil and fresh chilli.

LAKSA BROTH

• 800 ml chicken or seafood stock
• 400 ml full-fat coconut milk
• 3 tablespoons laksa paste
• 1 tablespoon neutral oil
• 2 garlic cloves, grated
• 1 tablespoon fresh ginger, grated
• 1 stalk lemongrass, bruised
• 3 kaffir lime leaves
• 1 tablespoon fish sauce
• 1 teaspoon palm sugar or brown sugar
• 1 tablespoon lime juice

NOODLES & PROTEINS

• 300 g fresh egg noodles
• 200 g rice vermicelli
• 300 g chicken thigh, thinly sliced
• 250 g raw prawns, peeled
• 150 g fried tofu puffs
• 150 g bean sprouts
• 4 soft-boiled eggs

DJ NASHOBA FINISHING

• 2 slices pineapple, lightly roasted
• 2 tablespoons toasted coconut flakes
• Fresh coriander leaves
• Fresh mint leaves
• 1 red chilli, finely sliced
• 2 spring onions, finely sliced
• 1 teaspoon lime zest
• Lime wedges for serving

1. Prepare the eggs. Soft-boil for seven minutes, cool, peel and halve.
2. Roast the pineapple. Sear the slices in a hot dry pan until caramelised, then cut into small pieces.
3. Start the broth. Heat the oil and fry the laksa paste, garlic and ginger until deeply fragrant.
4. Add the aromatics. Stir in lemongrass and kaffir lime leaves.
5. Build the soup. Pour in the stock and coconut milk, then bring to a gentle simmer.
6. Cook the chicken. Add the sliced chicken and simmer until tender.
7. Season carefully. Add fish sauce, palm sugar and lime juice.
8. Add prawns and tofu. Cook only until the prawns turn pink and the tofu absorbs the broth.
9. Prepare the noodles. Cook egg noodles and rice vermicelli separately, then drain well.
10. Warm the sprouts. Blanch them briefly so they remain crisp.
11. Assemble the bowls. Divide both noodles, bean sprouts, chicken, prawns and tofu between warmed bowls.
12. Finish DJ Nashoba style. Ladle over the broth and garnish with egg, pineapple, coconut, herbs, chilli and lime zest.

MASSAMAN CURRY

• 800 ml chicken or seafood stock
• 400 ml full-fat coconut milk
• 3 tablespoons laksa paste
• 1 tablespoon neutral oil
• 2 garlic cloves, grated
• 1 tablespoon fresh ginger, grated
• 1 stalk lemongrass, bruised
• 3 kaffir lime leaves
• 1 tablespoon fish sauce
• 1 teaspoon palm sugar or brown sugar
• 1 tablespoon lime juice

MAIN INGREDIENTS

• 300 g fresh egg noodles
• 200 g rice vermicelli
• 300 g chicken thigh, thinly sliced
• 250 g raw prawns, peeled
• 150 g fried tofu puffs
• 150 g bean sprouts
• 4 soft-boiled eggs

FINISHING

• 2 slices pineapple, lightly roasted
• 2 tablespoons toasted coconut flakes
• Fresh coriander leaves
• Fresh mint leaves
• 1 red chilli, finely sliced
• 2 spring onions, finely sliced
• 1 teaspoon lime zest
• Lime wedges for serving

1. Prepare the eggs. Soft-boil for seven minutes, cool, peel and halve.
2. Roast the pineapple. Sear the slices in a hot dry pan until caramelised, then cut into small pieces.
3. Start the broth. Heat the oil and fry the laksa paste, garlic and ginger until deeply fragrant.
4. Add the aromatics. Stir in lemongrass and kaffir lime leaves.
5. Build the soup. Pour in the stock and coconut milk, then bring to a gentle simmer.
6. Cook the chicken. Add the sliced chicken and simmer until tender.
7. Season carefully. Add fish sauce, palm sugar and lime juice.
8. Add prawns and tofu. Cook only until the prawns turn pink and the tofu absorbs the broth.
9. Prepare the noodles. Cook egg noodles and rice vermicelli separately, then drain well.
10. Warm the sprouts. Blanch them briefly so they remain crisp.
11. Assemble the bowls. Divide both noodles, bean sprouts, chicken, prawns and tofu between warmed bowls.
12. Finish DJ Nashoba style. Ladle over the broth and garnish with egg, pineapple, coconut, herbs, chilli and lime zest.

1. Bring two litres of water to a gentle simmer with the ginger slices and spring onions. Do not allow the broth to boil rapidly.
2. Carefully lower the whole chicken into the broth. Poach gently for approximately 40 to 45 minutes, depending on its size.
3. Prepare a large bowl filled with iced water. Once the chicken is cooked, immerse it immediately for several minutes to tighten the skin and preserve its tenderness.
4. Drain the chicken carefully and brush the skin with a little sesame oil for a beautiful glossy finish.
5. Reserve the cooking broth. This fragrant stock will be used to prepare the rice.
6. Heat chicken fat or a little vegetable oil in a saucepan. Add the chopped garlic and grated ginger, then sauté gently until fragrant.
7. Add the washed jasmine rice and stir for two minutes to coat every grain with the aromatic oil.
8. Pour in the reserved chicken broth, cover and cook until the rice becomes light, fragrant and perfectly fluffy.
9. Blend the fresh chillies, garlic, lime juice, rice vinegar and sugar to prepare the traditional chilli sauce.
10. Mix finely grated ginger, spring onion, salt and hot chicken oil to prepare the classic ginger sauce.
11. Slice the poached chicken into elegant, uniform pieces, keeping part of the skin intact.
12. Cut the cucumbers into thin slices and arrange them neatly on each serving plate.
13. Place a generous mound of fragrant rice beside the cucumber.
14. Arrange the sliced chicken over the cucumber, then drizzle lightly with a little chicken oil and dark soy sauce.
15. Serve immediately with the ginger sauce, the chilli sauce and a small bowl of clear chicken broth.
16. Finish with fresh coriander and finely sliced spring onion for an authentic Singapore presentation.

Hainanese Chicken Rice was introduced to Singapore by immigrants from Hainan Island during the nineteenth century.

Over the decades, Singaporean chefs refined the recipe, creating the elegant version served today throughout the country.

Today, the dish is considered Singapore's national treasure and is enjoyed from humble hawker centres to prestigious restaurants.

Its apparent simplicity conceals remarkable culinary precision, where broth, rice, chicken and sauces must exist in perfect harmony.

1. Marinate the chicken. Mix soy sauce, garlic and half the peppercorns. Coat the chicken and rest for at least thirty minutes.
2. Brown the chicken. Heat the oil in a wide pan and colour the chicken pieces on both sides.
3. Soften the onion. Add the sliced onion and cook gently until translucent.
4. Build the sauce. Pour in the marinade, water, vinegar, bay leaves, remaining peppercorns and brown sugar.
5. Do not stir immediately. Let the vinegar boil uncovered for two minutes before mixing.
6. Simmer slowly. Cover partially and cook for twenty-five to thirty minutes, turning the chicken once.
7. Reduce the glaze. Remove the lid and simmer until the sauce becomes glossy and lightly thickened.
8. Caramelise the pineapple. Sear the pineapple cubes in a dry pan until golden around the edges.
9. Finish the dish. Return the chicken to the glaze and add the pineapple just before serving.
10. Add freshness. Finish with calamansi or lime, spring onion, coriander and toasted coconut.

TRADITION AND CULTURE

THE STORY OF ADOBO

Long before Spanish colonisation, Filipino communities preserved meat by cooking it with vinegar and salt. This practical method suited the tropical climate and produced a dish with remarkable depth.

Spanish settlers later called the method “adobo,” but the Filipino preparation already had its own identity. Soy sauce became common later through Chinese influence.

Today every household has a personal version. Some are dry and deeply glazed, while others retain more sauce; some include coconut milk, chilli, potatoes, eggs or different kinds of meat.

1. Prepare the dough. Mix the flour and salt in a large bowl. Add the water gradually while kneading.
2. Knead carefully. Work the dough for approximately eight minutes until smooth, soft and elastic.
3. Rest the dough. Cover it with a damp cloth and leave it for thirty minutes.
4. Prepare the filling. Combine the minced chicken, onion, spring onion, garlic, ginger and coriander.
5. Add the seasoning. Mix in cumin, ground coriander, turmeric, pepper, soy sauce and sesame oil.
6. Create a juicy texture. Add the chicken stock gradually and mix until the filling becomes slightly sticky.
7. Divide the dough. Roll it into a long cylinder and cut it into approximately twenty-four pieces.
8. Form the wrappers. Roll every piece into a thin circle, keeping the centre slightly thicker than the edges.
9. Fill the momo. Place one spoonful of chicken filling in the centre of each wrapper.
10. Seal the dumplings. Fold and pinch the edges together to form a round pleated parcel.
11. Steam gently. Place the momo in a lightly oiled steamer and cook for twelve to fifteen minutes.
12. Prepare the achar. Roast the tomatoes, garlic, ginger and chilli until softened and lightly coloured.
13. Blend the sauce. Add toasted sesame, cumin, lime, sugar and salt, then blend until smooth.
14. Finish DJ Nashoba style. Serve the hot momo with sesame achar, fresh coriander and a fine touch of lime zest.

Momo are believed to have travelled from Tibetan culinary traditions into Nepal, where they developed their own distinctive identity.

Nepalese cooks adapted the dumplings by adding local spices, herbs and intensely flavoured tomato-based sauces.

Today momo are found throughout Kathmandu, from small street stalls and family kitchens to modern restaurants and celebration tables.

1. Cook the jasmine rice according to the package instructions and keep it warm.
2. Mix oyster sauce, light soy sauce, dark soy sauce, fish sauce, sugar and water in a small bowl.
3. Finely chop the garlic and chillies. Slice the shallots into thin pieces.
4. Wash the holy basil leaves, remove the thick stems and dry carefully.
5. Heat a wok over very high heat until it begins to smoke lightly.
6. Add two tablespoons of vegetable oil, followed by the garlic, chillies and shallots.
7. Stir-fry for approximately thirty seconds until intensely fragrant.
8. Add the minced chicken and spread it across the hot surface of the wok.
9. Leave the chicken untouched for several seconds so it begins to caramelise.
10. Stir-fry vigorously until the chicken is almost completely cooked.
11. Pour the prepared sauce around the edge of the wok so it bubbles and reduces immediately.
12. Toss the chicken through the sauce until it becomes glossy and evenly coated.
13. Add the holy basil leaves and stir for only ten to fifteen seconds.
14. Remove the wok from the heat as soon as the leaves begin to wilt.
15. Heat the remaining oil in a frying pan and fry the eggs until the edges are crisp while the yolks remain soft.
16. Place jasmine rice on each plate, add the Pad Kra Pao and finish with one fried egg.
17. Decorate with cucumber, lime, chilli slices and crispy shallots.

Pad Kra Pao takes its name from the Thai words for stir-frying and holy basil.

The dish became especially popular in Bangkok because street vendors could prepare a complete meal in only a few minutes.

It is traditionally made with minced pork, chicken or beef and seasoned with garlic, chillies, fish sauce and holy basil.

A crispy fried egg, known as khai dao, is often served on top, adding richness to the spicy basil sauce.

1. Cut the beef into large, even cubes and pat them dry.
2. Blend shallots, garlic, chillies, ginger, galangal, turmeric, coriander and cumin into a smooth paste.
3. Place the spice paste in a wide, heavy pot over medium heat.
4. Cook for five minutes, stirring constantly, until deeply fragrant.
5. Add the coconut milk gradually and stir until completely combined.
6. Add lemongrass, kaffir lime leaves and turmeric leaves.
7. Bring the mixture to a very gentle simmer without boiling aggressively.
8. Add the beef and turn every piece through the aromatic coconut sauce.
9. Stir in tamarind water, palm sugar and salt.
10. Cook uncovered over low heat for approximately two hours.
11. Turn the beef regularly so every piece cooks evenly.
12. As the liquid reduces, lower the heat and stir more frequently.
13. Continue cooking until the coconut milk separates and releases its oil.
14. Allow the beef and spices to fry gently in this natural coconut oil.
15. Add the toasted grated coconut and mix carefully.
16. Cook until the sauce becomes dark brown and clings tightly to the tender beef.
17. Remove the lemongrass and whole leaves before serving.
18. Rest the Rendang for fifteen minutes so the flavours settle and deepen.

Rendang originated among the Minangkabau people in the highlands of West Sumatra.

Its long cooking method helped preserve meat during journeys and before modern refrigeration.

The dish travelled throughout the Indonesian archipelago and the wider Malay world with Minangkabau merchants.

Traditionally, its ingredients represent society: beef for leaders, coconut for intellectuals, chilli for religious teachers and spices for the community.

1. Soak the pork bones in cold water for one hour, then drain.
2. Blanch the bones for fifteen minutes to remove blood and impurities.
3. Drain, rinse thoroughly and scrub away every dark residue.
4. Place the clean bones and trotters in a large heavy stockpot.
5. Add fresh water and bring to a powerful rolling boil.
6. Skim the surface during the first hour, then add onion, garlic, ginger and spring onion.
7. Boil uncovered for ten to twelve hours, stirring occasionally.
8. Add boiling water whenever necessary to keep the bones submerged.
9. When the broth is creamy and opaque, strain it through a fine sieve.
10. For the chashu, roll and tie the pork belly firmly with kitchen string.
11. Brown the pork, then simmer it gently with soy sauce, mirin, sake, sugar, ginger and spring onion.
12. Cool the chashu in its cooking liquid before slicing it very thinly.
13. Prepare the marinated eggs and slice the wood-ear mushrooms and spring onions.
14. Mix soy tare and roasted garlic oil in the bottom of each hot ramen bowl.
15. Cook the thin noodles very briefly so they remain firm and springy.
16. Pour in the boiling tonkotsu broth and loosen the noodles immediately.
17. Arrange chashu, egg, mushrooms, nori, spring onions and sesame seeds on top.

Tonkotsu Ramen was born in Fukuoka Prefecture on the island of Kyushu during the twentieth century.

Its cloudy pork-bone broth developed from long boiling methods used by local cooks seeking a rich and affordable meal.

Fukuoka’s famous yatai food stalls helped spread the dish throughout the city, where diners could enjoy it late into the night.

The custom called kaedama allows guests to order an additional portion of noodles and continue enjoying the remaining broth.

1. Toast the coriander and cumin seeds in a dry pan until fragrant.
2. Grind the toasted spices into a fine powder.
3. Blend green chillies, shallots, garlic, lemongrass, galangal, kaffir lime zest and shrimp paste.
4. Add the ground spices and continue blending until a smooth green paste forms.
5. Heat vegetable oil in a wide saucepan over medium heat.
6. Add the thick coconut cream and cook until it begins to release a little oil.
7. Stir in the green curry paste and fry for three to four minutes.
8. Add the sliced chicken and coat every piece with the aromatic paste.
9. Pour in the remaining coconut milk and chicken stock.
10. Add kaffir lime leaves, fish sauce and palm sugar.
11. Bring the curry to a gentle simmer without boiling aggressively.
12. Add Thai aubergines, bamboo shoots and green beans.
13. Cook for twelve to fifteen minutes until the chicken is tender.
14. Taste and adjust the balance with fish sauce, palm sugar and lime juice.
15. Add most of the Thai basil and stir only until lightly wilted.
16. Remove from the heat and allow the curry to rest for two minutes.
17. Serve with jasmine rice and finish with coconut cream, basil and chilli.

Thai Green Curry is known in Thailand as gaeng keow wan, meaning “sweet green curry.”

Its green colour comes from fresh green chillies blended with lemongrass, garlic, galangal, herbs and spices.

The dish became widely admired for the way coconut milk softens the chilli heat without hiding the freshness of the herbs.

Today it is prepared throughout Thailand with chicken, beef, fish or vegetables and served with fragrant rice or rice noodles.

1. Rinse the beef bones thoroughly under cold water.
2. Blanch the bones for fifteen minutes, then drain and rinse again.
3. Char the onion and ginger over an open flame or under a hot grill.
4. Toast star anise, cinnamon, cloves, coriander, fennel and cardamom.
5. Place the clean bones, brisket, onion and ginger in a large pot.
6. Add fresh water and bring slowly to a gentle simmer.
7. Skim the surface carefully during the first hour.
8. Add the toasted spices in a muslin bag or fine strainer.
9. Simmer gently for five to six hours without boiling vigorously.
10. Remove the brisket when tender, cool it and slice it thinly.
11. Season the broth with fish sauce, rock sugar and salt.
12. Strain the broth through a fine sieve and keep it piping hot.
13. Soak or cook the rice noodles according to package instructions.
14. Warm the serving bowls with hot water and drain them.
15. Divide the noodles between the bowls.
16. Arrange raw sirloin, cooked brisket, onion and spring onion on top.
17. Pour the boiling broth over the beef so it cooks instantly.
18. Finish with herbs, lime, chilli and roasted shallot oil.

Phở appeared in northern Vietnam during the early twentieth century, especially in and around Hanoi.

Its origins reflect a meeting between Vietnamese culinary traditions, local rice noodles and long-cooked beef broth.

Street vendors carried steaming pots through Hanoi’s neighbourhoods, serving nourishing bowls from early morning.

Today, Phở Bò is enjoyed throughout Vietnam and has become one of the country’s most recognised dishes around the world.

1. Cook the short-grain rice and keep it warm.
2. Mix soy sauce, sesame oil, sugar, garlic, ginger and pepper.
3. Add the sliced beef and marinate for at least twenty minutes.
4. Combine all ingredients for the gochujang sauce and set aside.
5. Blanch the spinach briefly, drain and season with sesame oil.
6. Blanch the bean sprouts until just tender, then drain well.
7. Sauté the carrots quickly so they remain slightly crisp.
8. Sauté the courgettes with a pinch of salt.
9. Cook the mushrooms until glossy and lightly caramelised.
10. Stir-fry the marinated beef over high heat until tender.
11. Heat four stone bowls or heavy bowls until very hot.
12. Brush each bowl lightly with sesame oil.
13. Press a portion of warm rice into the bottom of every bowl.
14. Arrange spinach, sprouts, carrots, courgettes, mushrooms and beef in sections.
15. Fry the eggs sunny-side up with soft yolks.
16. Place one egg in the centre of each bowl.
17. Add gochujang sauce, sesame seeds and spring onion.
18. Serve immediately and mix thoroughly before eating.

Bibimbap has been enjoyed in Korea for generations as a practical and nourishing way to combine rice with seasonal side dishes.

One tradition links the dish to families mixing remaining foods before the lunar new year began.

Another tradition associates it with royal cuisine, where ingredients were selected for colour, balance and presentation.

Today, regional versions are found across Korea, including Jeonju Bibimbap and sizzling Dolsot Bibimbap served in stone bowls.

1. Prepare a rich chicken and pork stock and keep it hot.
2. Grate the garlic and ginger very finely.
3. Heat a little oil and cook the garlic and ginger gently.
4. Add red miso, white miso and sesame paste.
5. Cook the mixture for one minute without burning it.
6. Whisk in the hot stock gradually until smooth.
7. Add soy sauce and mirin, then simmer gently for fifteen minutes.
8. Taste and adjust with extra miso or soy sauce if needed.
9. Cook the bean sprouts briefly so they remain crisp.
10. Warm the corn and bamboo shoots separately.
11. Slice the chashu pork and marinated eggs.
12. Cook the ramen noodles until springy and slightly firm.
13. Warm each serving bowl with hot water, then drain.
14. Place roasted garlic oil and browned butter in each bowl.
15. Add the noodles and pour over the hot miso broth.
16. Arrange chashu, egg, corn, sprouts, bamboo shoots and nori.
17. Finish with spring onions, sesame seeds, chilli oil and white pepper.

Miso Ramen was developed in Sapporo, Hokkaido, during the twentieth century.

Local cooks combined ramen noodles with fermented miso to create a fuller and more warming soup.

Sweet corn, bean sprouts and butter became popular toppings, reflecting Hokkaido’s agricultural traditions.

Today, Sapporo Miso Ramen is famous throughout Japan and admired around the world.

1. Soak the rice noodles in warm water until flexible but still firm.
2. Mix tamarind paste, fish sauce, palm sugar, soy sauce, water and chilli.
3. Drain the noodles thoroughly and prepare all ingredients beside the wok.
4. Heat one tablespoon of oil in a very hot wok.
5. Sear the prawns quickly until lightly caramelised, then remove them.
6. Add the tofu and fry until golden on every side.
7. Add shallots and garlic and stir-fry until fragrant.
8. Push everything to one side and crack the eggs into the wok.
9. Scramble the eggs gently before mixing them with the tofu.
10. Add the drained noodles and toss over high heat.
11. Pour the prepared sauce around the edge of the wok.
12. Toss continuously until the noodles become glossy and evenly coated.
13. Add the prawns back to the wok.
14. Fold in bean sprouts and garlic chives for the final minute.
15. Taste and adjust with lime, fish sauce or palm sugar if needed.
16. Serve immediately with peanuts, coriander, chilli and lime.
17. Finish with roasted shallot oil and DJ Nashoba’s sesame-peanut dust.

Pad Thai became widely known in Thailand during the twentieth century, when rice noodles were promoted as an affordable national dish.

Vendors adapted the recipe to street cooking, using fast wok techniques and ingredients that could be prepared in only a few minutes.

Tamarind, fish sauce and palm sugar create the characteristic balance of sour, salty and sweet flavours.

Today Pad Thai is served throughout Thailand and remains one of the country’s most internationally recognised dishes.

1. Rinse the beef bones thoroughly under cold water.
2. Blanch the bones for fifteen minutes, then drain and rinse again.
3. Char the onion and ginger over an open flame or under a hot grill.
4. Toast star anise, cinnamon, cloves, coriander, fennel and cardamom.
5. Place the clean bones, brisket, onion and ginger in a large pot.
6. Add fresh water and bring slowly to a gentle simmer.
7. Skim the surface carefully during the first hour.
8. Add the toasted spices in a muslin bag or fine strainer.
9. Simmer gently for five to six hours without boiling vigorously.
10. Remove the brisket when tender, cool it and slice it thinly.
11. Season the broth with fish sauce, rock sugar and salt.
12. Strain the broth through a fine sieve and keep it piping hot.
13. Soak or cook the rice noodles according to package instructions.
14. Warm the serving bowls with hot water and drain them.
15. Divide the noodles between the bowls.
16. Arrange raw sirloin, cooked brisket, onion and spring onion on top.
17. Pour the boiling broth over the beef so it cooks instantly.
18. Finish with herbs, lime, chilli and roasted shallot oil.

Phở appeared in northern Vietnam during the early twentieth century, especially in and around Hanoi.

Its origins reflect a meeting between Vietnamese culinary traditions, local rice noodles and long-cooked beef broth.

Street vendors carried steaming pots through Hanoi’s neighbourhoods, serving nourishing bowls from early morning.

Today, Phở Bò is enjoyed throughout Vietnam and has become one of the country’s most recognised dishes around the world.

1. Wash the jasmine rice until the water becomes almost clear.
2. Place the rice in a saucepan with coconut milk, water, pandan, ginger and salt.
3. Bring gently to a simmer, cover and cook over low heat.
4. Remove from the heat and rest the rice for ten minutes.
5. Blend dried chillies, fresh chillies, shallots, garlic and shrimp paste.
6. Heat oil in a pan and fry the sambal paste slowly.
7. Add tamarind and palm sugar and cook until glossy.
8. Slice one shallot and caramelise it separately.
9. Fold the caramelised shallot into the sambal.
10. Fry the dried anchovies until crisp and golden.
11. Roast the peanuts until fragrant.
12. Boil the eggs, cool them and cut them in half.
13. Slice the cucumber into neat thin rounds.
14. Prepare and grill the spiced chicken until tender.
15. Line each plate with a clean banana leaf.
16. Shape the coconut rice into a neat mound.
17. Arrange sambal, anchovies, peanuts, egg, cucumber and chicken around the rice.
18. Finish with coriander, toasted coconut and pandan oil.

Nasi Lemak began as a practical meal prepared in Malay communities, especially for farmers and fishermen.

Coconut rice provided energy, while sambal, anchovies, peanuts, egg and cucumber created a complete meal.

Over time, the dish spread through markets, railway stations, homes and restaurants across Malaysia.

Today, Nasi Lemak is considered one of the strongest symbols of Malaysian culinary identity.

1. Wash the jasmine rice until the water becomes almost clear.
2. Place the rice in a saucepan with coconut milk, water, pandan, ginger and salt.
3. Bring gently to a simmer, cover and cook over low heat.
4. Remove from the heat and rest the rice for ten minutes.
5. Blend dried chillies, fresh chillies, shallots, garlic and shrimp paste.
6. Heat oil in a pan and fry the sambal paste slowly.
7. Add tamarind and palm sugar and cook until glossy.
8. Slice one shallot and caramelise it separately.
9. Fold the caramelised shallot into the sambal.
10. Fry the dried anchovies until crisp and golden.
11. Roast the peanuts until fragrant.
12. Boil the eggs, cool them and cut them in half.
13. Slice the cucumber into neat thin rounds.
14. Prepare and grill the spiced chicken until tender.
15. Line each plate with a clean banana leaf.
16. Shape the coconut rice into a neat mound.
17. Arrange sambal, anchovies, peanuts, egg, cucumber and chicken around the rice.
18. Finish with coriander, toasted coconut and pandan oil.

Nasi Lemak began as a practical meal prepared in Malay communities, especially for farmers and fishermen.

Coconut rice provided energy, while sambal, anchovies, peanuts, egg and cucumber created a complete meal.

Over time, the dish spread through markets, railway stations, homes and restaurants across Malaysia.

Today, Nasi Lemak is considered one of the strongest symbols of Malaysian culinary identity.

1. Soak the dried chillies in hot water until softened.
2. Blend chillies, shallots, garlic, galangal, shrimp paste, coriander and turmeric.
3. Heat oil in a large saucepan over medium heat.
4. Fry the laksa paste slowly for six to eight minutes.
5. Add lemongrass and kaffir lime leaves.
6. Pour in the stock and bring gently to a simmer.
7. Add coconut milk, tamarind, fish sauce and palm sugar.
8. Simmer for fifteen minutes without boiling aggressively.
9. Add the prawns and cook until just pink.
10. Pan-fry the tofu until lightly golden.
11. Prepare the rice noodles according to package instructions.
12. Blanch the bean sprouts briefly and drain them.
13. Divide the noodles between warm bowls.
14. Pour the hot laksa broth over the noodles.
15. Arrange prawns, tofu, egg, cucumber and sprouts on top.
16. Add mint, coriander, red onion and fresh chilli.
17. Finish with roasted chilli oil, lime zest and toasted coconut.

Laksa developed through centuries of cultural exchange in Southeast Asia, especially in trading ports such as Penang.

Malay spices, Chinese noodles and Peranakan cooking traditions came together in many regional versions.

Some laksa broths are rich with coconut milk, while others are sharper and more sour through tamarind and fish.

Today, Laksa remains one of Malaysia’s most distinctive and internationally admired dishes.