WILL MEYRICK RECIPES: COOKING AT HOME
Southeast Asia from Your Kitchen
Cooking at Home with Will Meyrick: where simple Southeast Asian recipes offer a taste of travel from home. Created during COVID, these easy-to-follow recipes use everyday ingredients, allowing you to savor the flavors of Southeast Asia with what you have on hand.
SEASON 1
🇮🇩 CHICKEN MIE PANGSIT
We start with a pillar of the Indonesian food culture, derived from traditional Chinese cooking techniques: the “mie ayam pangsit” (seasoned noodles served with diced chicken on top)
🇭🇰 ROASTED PORK WITH DRY NOODLES
Today we are going to cook one of my favourite dishes when in Hong Kong or any Chinatown of Southeast Asia: Roasted pork with dry egg noodles, an explosion of flavours for a 5-star street food dish!
🇹🇭 CHICKEN KHAO SOY
Today we are going to cook a fantastic curry coconut soup from Chiang Mai, Thailand.
Originated from Northern Thailand, it also takes influences from the Laotian and Burmese cuisine cultures.
Originated from Northern Thailand, it also takes influences from the Laotian and Burmese cuisine cultures.
🇻🇳 VIETNAMESE PHO BO
Today I’m going to explain to you how to prepare a mouthwatering Pho Bo, the traditional Vietnamese dish that appeared in the late 19th Century in Northern Vietnam. It’s supposed to be influenced by China for the noodles and spices, and by the French for the red meat. Some consider Pho to be derived from the word “pot au feu”, which is a traditional French soup.
🇲🇾 CURRY MIE LAKSA
Supposed to come from the Persian word for “noodles”, “laksa” is generally a rich spicy fish soup served with thick wheat noodles and vermicelli. Though there are several variant of this famous soup, my take on this recipe has mostly been influenced by Pearly Kee, the Superstar Chef of the Nyonya (also named Peranakan) cuisine.
SEASON 2
🇹🇭 TOM YUM SEAFOOD
Today we start with a classic version of the world famous Thai soup: the Tom Yum. A fragrant stock, hot, spicy and sour, with melting squid balls and crunchy prawns. This is not your average Tom Yum! I prepare it “Street food style” with a drop of condensed milk and chilli jam oil!
🇹🇭 FISH JUNGLE CURRY
The Hor Mok Pla is a classic and flavourful Thai dish. It literally means “fish cooked in banana leaf”. There are several declinations all across Southeast Asia (Pepes Ikan in Indonesia, Fish Amok in Cambodia, etc.)
🇹🇭 GAI YANG CHICKEN
Another Street Food Classic on the Street Food Chef Channel!
Originally from Lao, you can find this soy-marinated grilled chicken all over Thailand on the street markets.
Originally from Lao, you can find this soy-marinated grilled chicken all over Thailand on the street markets.
🇹🇭 KING PRAWNS WITH SEAFOOD NAM JIM
Today we’re going to grill some King prawns to serve with our nam jim, and taste them with a bright and fresh Thai raw salad! Nam jim refers to a variety of punchy dipping sauces found in Thai cuisine. It’s a “taste as you go” sauce, as you probably won’t have exactly the same result from one time to another. The seafood nam jim, as the name suggests, is served with seafood.
🇨🇳 NANJING LAMB SKEWERS
Every country has its own version of the kebab. This one is inspired by the Street food style skewers originated from Xinjiang in Northern China (that you can also find in close countries like Uzbekistan, and even in Northern Thailand!). Popular dish from the street food scene, you’ll see how easy it is to cook at home this famous Chinese kebab. I call my skewers “Nanjing”, back down memory lane, because this is where I discovered them for the first time!
SEASON 3
🇹🇭 ANCIENT BEEF SALAD
Finding its origin in the art of cooking in the Kingdom of Siam during the 18th century, the Ancient Beef Salad is a flavorful and simple dish, with subtle fragrances and a punchy taste.
🇹🇭 CRISPY TURMERIC FISH PLA TOD
Let’s cook today! Let me show you how to cook my take on the “pla tod”, a Thai-inspired recipe, with a characteristic taste: the fragrant turmeric! It’s served with macerated mango salad.
🇹🇭 SOM TUM SOFT SHELL CRAB
A classic and fragrant “som tum”, a papaya and carrot salad (with a twist: I add green mango in there). I serve it with a crispy soft shell crab and salted duck eggs on the side.
🇹🇭 TAMARIND GALZED DUCK
Impress your guests with this quick and easy recipe of tamarind glazed duck! You maybe want to know what the taste of tamarind is? This very popular fruit is sweet and sour, tangy and tart. It has a very complex flavour that changes depending on what ingredients you mix it with!