Bulgogi
Korean marinated beef from the pan. Sweet, salty, garlicky.
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Chana Masala
Indian chickpea curry in tomato sauce. Filling and ready in half an hour.
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Cơm Tấm
Vietnamese broken rice with grilled pork and tangy nuoc cham sauce.
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Dosa with Sambar
Thin crispy rice and lentil crepes served with a thick vegetable stew.
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Fried Rice
The Chinese takeaway classic in 20 minutes on one pan.
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Thai Green Curry with Chicken
Thai classic in 25 minutes. The curry paste does the heavy lifting.
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Japchae
Korean glass noodles with beef and vegetables in a sweet sesame sauce.
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Kung Pao Chicken
Chicken with peanuts, chili and a sweet-salty-spicy sauce. A Sichuan classic from Polish supermarket ingredients.
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Laksa
Creamy coconut soup with chicken and rice noodles.
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Mapo Tofu
A Sichuan classic — silky tofu in spicy sauce with minced pork.
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Miso Soup
Japanese soup with dashi broth, miso paste, tofu and wakame seaweed.
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Pan-baked Naan
Soft Indian flatbread with bubbles, no tandoor needed.
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Onigiri
Japanese rice triangles with tuna and mayo.
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Oyakodon
Japanese rice bowl with chicken and egg in a sweet-savoury sauce.
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Chicken Pad Thai
Thai stir-fry classic — sweet, sour, salty, with crunchy peanuts.
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Pajeon
Korean spring onion pancake. Crispy outside, soft inside.
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Tonkotsu Ramen
Creamy pork broth, noodles, and soft-boiled egg. Home version, no 12-hour stock.
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Chicken Satay
Marinated chicken skewers with peanut butter sauce.
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Tteokbokki
Korean rice cakes in sweet-spicy sauce. 20 minutes.
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Xiaolongbao
Chinese soup dumplings. Steamed.
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Yakitori
Japanese chicken skewers glazed in sweet-savory soy sauce.
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