Browse recipes

Soda chanh: lime juice and sugar syrup in a tall glass, topped with soda water and stirred at the table. Three ingredients, correctly assembled.

Bruised lemongrass and ginger simmered into a fragrant, faintly citrus syrup, then chilled and lengthened with lime. Clean and grassy rather than sweet.

Green curry paste fried in thick coconut cream until it splits and turns fragrant, then loosened into a fresh, hot, herby curry with eggplant, beans and tofu.

A fragrant, coconut-rich curry that comes together in the time it takes to cook rice. Sweet, salty, sour and hot, all balanced in one pan.

Salty, sour, sweet and hot in roughly equal measure, loosened to a pourable cream. It takes five minutes and improves almost anything it lands on.

Warm coconut-sweetened glutinous rice with cold ripe mango and a salty coconut sauce poured over. The salt is what makes it.

Bananas simmered in coconut milk with palm sugar and pandan until the syrup goes thick and caramel-brown. A bowlful of warm comfort.

Split mung beans simmered soft, then finished with coconut milk and a little sugar until the whole pot turns creamy. A sweet, gentle breakfast eaten across Southeast Asia, warm or at room temperature.

Cool rice noodles under a pile of herbs, raw vegetables and crisp tofu, with a sharp lime-and-chili dressing poured over just before eating. A hot-weather dinner that never feels heavy.

Shan tofu: chickpea flour whisked into water, cooked until it thickens like polenta, then poured out to set into a silken, faintly yellow block. No soy, no coagulant, no pressing. Sliced and dressed, it is nothing like the tofu you know.