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Asia
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Afghanistan
(2) -
Armenia
(2) -
Azerbaijan
(1) -
Bahrain
(1) -
Bangladesh
(1) -
Bhutan
(1) -
Brunei
(1) -
Cambodia
(2) -
China
(2) -
Cyprus
(1) -
Georgia
(5) -
India
(6) -
Indonesia
(7) -
Iran
(2) -
Japan
(9) -
Laos
(1) -
Lebanon
(6) -
Malaysia
(7) -
Maldives
(1) -
Myanmar
(1) -
Nepal
(1) -
Oman
(1) -
Pakistan
(3) -
Philippines
(35) -
Singapore
(7) -
South Korea
(4) -
Sri Lanka
(4) -
Syria
(2) -
Thailand
(7) -
Timor-Leste
(1) -
Turkey
(6) -
Vietnam
(7) -
Yemen
(1)
Turkish Ezogelin Çorbası
Cook Turkish ezogelin çorbası with red lentils, bulgur, rice, pepper paste, dried mint, and lemon for a hearty, gently spicy traditional soup.
Palestinian Musakhan
Palestinian musakhan with sumac-roasted chicken, slow-cooked onions and olive oil over taboon bread, finished with toasted pine nuts.
Singapore Kaya Toast with Soft-Boiled Eggs
Singapore kaya toast with crisp bread, pandan coconut-and-egg jam and cold salted butter, served with soft-boiled eggs, dark soy and white pepper.
Indonesian Bubur Ayam
Indonesian bubur ayam with creamy rice porridge, turmeric-scented chicken broth, fried shallots, herbs, sweet soy, sambal and crisp garnishes.
Japanese Oyakodon
Japanese oyakodon with tender chicken, onion and softly set egg simmered in dashi, soy, mirin and sake, then spooned over hot rice.
Sri Lankan Kiribath with Lunu Miris
Sri Lankan kiribath with coconut milk rice pressed and cut into diamonds, served with fiery lunu miris of onion, chilli, lime and Maldive fish.
Thai Jok Gai
Thai jok gai with silky broken-rice porridge, seasoned chicken, ginger, coriander, spring onion, fried garlic, white pepper and egg.
Korean Dakdoritang
Korean dakdoritang with chicken, potatoes, carrots and onion braised in a glossy spicy sauce of gochujang, gochugaru, soy, garlic and ginger.
Lebanese Shorbat Adas
Lebanese shorbat adas with red lentils, rice, vegetables, cumin and turmeric, blended until velvety and served with olive oil and fresh lemon.
Filipino Pork Sinigang
Filipino pork sinigang with pork ribs and belly, fresh tamarind, taro, daikon, eggplant, long beans, okra and kangkong in a savoury sour broth.