ihs cookbook
collaboration (ihs c/o 2026)
living document
2025/ 2026
jiangxi style spicy chicken wings
china jiangxi province
siyuan chen (olivia)
nikujaga
japan
miyu
braised pork belly
taiwan
liang chi chen (kyle)
enchiladas w salsa verde
mexico
maría
pani puri
bangladesh
shaira
thai-style garlic pork
thailand
mari
kısır
turkey
beyza
kerala-style chicken stew
india (kerala)
negul
arayes & tzatziki
middle east & greece
mari
koshari
egypt
mostafa
shakshuka
north africa
mostafa
Upcoming
Printable Version
~ Under Construction ~~
Collab w/ Karin <(^.^<)
2026
Printable Version
~ Under Construction ~~
Collab w/ Karin <(^.^<)
2026
dawood basha kofta
egypt
mostafa
lamb makloubeh
palestine-makloubeh
mostafa
doi begun
india (bengal)
arunima
eze’s grandma’s pasta
spain
ezequiel
benachin
gambia
yahya, momodou, & haruna
christmas rusks
usa
karl
chicken pot pie
usa
chris
hogwarts pumpkin pie
usa
elise
elise’s kale salad
usa
elise
pinatisang alimango
philippines
carrie
miso soup
japan
karin
A love letter to our joint pursuit of a more inclusive and sustainable future,
an entry of adoration for each other,
and an ode to the good days -- during the good times, not after.
Here’s to savoring in each other’s company and a promise to keep dishes like these as a reminder of this short (yet monumental) chapter in our lives :^)
--PeaCH
jiangxi style spicy chx wings
It depends on the amount of chicken wings. If I’m eating for two meals alone, I’ll probably use about 8 to 9 chicken wings.
cooking time:
40 minutes
China Jiangxi Province
submitted by:
Siyuan Chen (Olivia)
Chicken Wings
Bird's Eye Chili (small red chili available in Asian supermarkets)
Coriander Leaves
Minced Garlic
Oyster Sauce
Light Soy Sauce
Dark Soy Sauce
Broad Bean Paste
Chili Powder
Salt
Black Pepper Powder
Note: Marinating helps the chicken absorb flavor; 15 minutes is the minimum, and 30 minutes works better if time allows.
2. Heat the oil in a pan, add the marinated chicken wings and fry until golden brown on both sides.
Note: "Fry until golden brown" means cooking each side for 3-4 minutes over medium heat to lock in juice without burning the skin.
3. Add minced garlic and bird's eye chili to the pan, sauté until fragrant. Note: Sauté for 10-15 seconds only—garlic burns easily and turns bitter if overcooked.
4. Pour in light soy sauce, dark soy sauce, yellow bean paste, one spoonful of oyster sauce, and a generous amount of chili powder. Stir-fry all ingredients evenly.
Note: Stir-fry quickly for 30 seconds to mix the sauces well and avoid sticking to the pan.
5. Add a bowl of water to the pan, bring it to a simmer, then turn to medium heat and simmer for 8 minutes.
Note: "Simmer" means keeping the water at a gentle bubble (not boiling violently) to let the chicken soak up the sauce.
6. Turn up the heat to high to thicken the sauce.
Note: Stir constantly while thickening over high heat to prevent the sauce from burning at the bottom of the pan.
7. Sprinkle chopped coriander leaves over the chicken wings before serving.
Note: Adding cilantro at the end keeps its fresh aroma—do not cook it with the sauce
nikujaga
4 people
cooking time:
40 minutes
Japan!
submitted by:
Miyu
4 potatoes
1 carrot
1 onion
sliced pork or minced pork 400g (you can find this easier in NL)
mirin
cooking sake
sugar
soy sauce (table spoon 4 for each)
water 400ml
2. put all the veggies after, stir fry for few minutes
3. put water and the condiments (4 tb spoon each of soy sauce, mirin, sake, sugar) and increase the heat so the water boils
4. leave the pot to simmer until water is almost gone
5. ready when the veggies are cooked
braised pork belly rice
for one chop of pork belly, about 4-5 people
cooking time:
~1.25 hour, but you can go study while stew, go check it from time to time in case it get burnt
Taiwan
submitted by:
Liang Chi Chen (Kyle)
I'd like to cook with feeling(???
Main ingredients-
Chopped pork belly(with skin, it's important!!!)
Spices-
Five-spice powder
star anise 2-3
bay leaves 1-2
garlic
shallots
Seasoning-
sugar
brown sugar(opt.)
soy sauce
rice wine
white pepper powder
Other-
water
rice
2. Prepare ingredients
- Slice pork belly into small pieces, ~1cm each
- Mince the garlic
- Slice the shallots
-----------------------------FRY: heat the pot, keep high heat--------------------------------
3. Fried pork belly in pot(no oil!) until it turns white and dry, covering the pot with fat
4. After the pot turns greasy with pork fat, put shallots and garlic in
5. Sugar and brown sugar in, caramelized the pork
6. Soy sauce in, color the ingredients
7. A little water, rice wine in
-----------------------------STEW: low heat-------------------------------
8. Cover the ingredients with water
9. Spices in, lid on and stew for 1 hour
-----------------------------CONDENSE: high heat again-------------------------------
10. Turn the heat up to condense the sauce
11. When everything turns shiny and thick, it's done!
12. Put it on rice
enchiladas w/ salsa verde
minimum 4 ppl, you can save the salsa for other purposes:)
cooking time:
30 min
Mexico
submitted by:
María
Salsa verde:
- 5 fresh green tomatoes ( or 1 can of preserved ones: approx 700gr)
- 1 1/2 white onion cut in quarters
- 2 (or 3) fresh geen jalapeño peppers (depending on how much spice you can take!)
- 2 garlic cloves
- a bunch of cilantro (up to you)
- salt and pepper
Enchiladas:
- corn tortillas
- cheese (you can use gouda, cheddar, or cottage)
- sour cream
- eggs (if you want)
- cooked chicken (if you want)
- finely sliced white onion
- cilantro
- sliced avocado
Transfer ingredients to a blender, add 1/2 of the water from the same pot and blend.
Add the cilantro, salt, pepper, and blend again.
Your salsa is ready to serve!
For enchiladas:
Heat up your tortillas in a pan one by one (flip them a couple of times to get both sides), roll them and place them side to side on your serving plate.
Pour the salsa over the tortillas until they're fully covered.
Pour a bit of sour cream, then cheese, then a bit of thinly sliced onion (your chicken/egg/both), cilantro and avocado. Enjoy!
pani puri
This is a main and serves 4 people
cooking time:
20 min
Bangladesh
submitted by:
Shaira
3 medium sized potatoes
one white onion
1 tablespoon of chopped coriander
1 tablespoon grated ginger
2 red chilies chopped
1 tablespoon tamarind sauce
1 tablespoon cumin powder
1 teaspoon masala powder
0,5 cup mint leaves
90 ml water
salt and pepper
15-20 puris (sold at asian super markets)
tamarind chutney
2. Peel them and smash them
3. Finely chop the onion and mix with the smashed potatoes
4. Mix the potatoes and onion with the coriander, cumin, masala, salt and pepper.
5. Put this mixture aside.
6. In a blender add the ginger, chillies, tamarind sauce, mint leaves and water.
7. Add more water if you want a thinner consistency.
8 . Crack the top of the puri balls and fill the inside with the potato mixture.
9. Then dip the stuffed ball into the watery sauce mixture and add a thin layer of tamarind sauce on top.
thai-style garlic pork
2 people
cooking time:
30 min
Thailand
submitted by:
Mari
1. Meat of choice 300g (preferably pork shoulder aka. Varken Schouderkarbonade)
2. Oyster sauce (recommend Lee Kum Kee or thai brands) 3-5 tbsp
3. Soy sauce (any asian brand, preferably chinese or thai soy sauce. Can be normal or light soy sauce) 1 tbsp
4. Pinch of pepper
5. *additional* dark soy sauce for the darker colour and sweetness - 1-2 tsp
6. Chopped garlic as preferred (i love garlic so i use >5 cloves)
2. Stir-fry garlic on a medium hot pan then lower your heat to low-medium when it starts to change colour to golden. If garlic turns golden-brown > put them into a heat durable container, they will become crispy afterward, so no need to keep frying til it’s completely brown
3. Slice ur meat of choice into short strips
4. Mix oyster sauce & soy sauce into a bowl of sliced meat
5. Add a bit fresh ground pepper or powdered pepper for the aroma
6. Use excess garlic oil to stir-fry meat at medium-hot
7. This process takes some time, approx. 15-20mins until your meat esp. pork turns dark brown and no excess liquid coming out from the meat
8. When your meat is ready, add fried garlic into your cooked meat, turn off the heat
9. Ready to serve with rice
kısır
mostly side, for 5-6 persons
cooking time:
25 min
Turkey
submitted by:
Beyza
2 cups fine bulgur (for köfte)/ you can use quinoa!!!
2–2.5 cups water
1 bunch fresh spring onions
1 bunch parsley
6–7 sprigs fresh mint
1½ heaping tablespoons tomato paste
1½ tablespoons pepper paste
6–7 tablespoons olive oil
5 tablespoons pomegranate molasses
1 teaspoon salt
1 teaspoon black pepper
1½ heaping teaspoons cumin
Lemon and lettuce
• Meanwhile, finely chop 1 bunch of spring onions, 1 bunch of parsley, and 6–7 sprigs of fresh mint. Be sure to chop the white parts of the spring onions extra finely.
• Once the bulgur has absorbed the water, spread it out and add 1½ heaping tablespoons of tomato paste, 1½ tablespoons of pepper paste, 1½ heaping teaspoons of cumin, 6–7 tablespoons of olive oil, 5 tablespoons of pomegranate molasses, and 1 teaspoon each of salt and black pepper. Knead and mix thoroughly—don’t be too gentle at this stage; press and mix well. Taste and adjust the seasoning if needed.
• Next, add the chopped greens and gently mix them in without crushing them.
• Before serving, arrange lettuce leaves on a large tray and sprinkle the kısır (bulgur salad) over them by hand like light rain. This way, it will look fluffy and won’t clump together. Squeeze fresh lemon juice on top before serving, wrap portions in the crisp lettuce leaves, and enjoy. If it sits for a while before serving, drizzle a bit more olive oil on top.
kerala-style chicken stew
4 people (side dish, serve hot. with rice, flatbread or even bread)
cooking time:
Prep Time: 25 minutes
Cook Time: 50 minutes
Total Time: 1 hour 15 minutes
India (Kerala)
submitted by:
Negul
• 1 tablespoon coconut oil, 1 small star anise
• 10 cloves
• 3 green cardamom
• 2 inch cinnamon stick
• ½ tablespoon fennel seeds
• 1 teaspoon ginger garlic paste
• 2 to 5 green chillies
• 5 to 8 curry leaves
• 1 large red onion, chopped finely
• 800 grams skinless whole chicken, curry cut
• 1 teaspoon black pepper powder
• salt to taste
• 2 cups coconut milk, 6 tablespoon coconut powder in 2 cups warm water
• 1 cup water, approx. enough to barely submerge all the contents in the pot
• 1 large potato, chunked
• 1 to 2 carrot, diced
• ½ cup frozen or boiled green peas, soaked in water to bring to room temp For tempering
• 2 tablespoons coconut oil
• 5 mini shallots, or half a medium onion, sliced
• 8 whole cashews, broken
• 3 green chillies, slit
• 1 sprig curry leaves
2. Add all the whole spices and fry for a few seconds until fragrant. (1 small star anise, 10 cloves, 3 green cardamom, 2-inch cinnamon stick, ½ tablespoon fennel seeds)
3. Add the ginger-garlic paste, green chillies and curry leaves and fry until the paste turns golden. (1 teaspoon ginger garlic paste, 2 to 5 green chillies, 5 to 8 curry leaves) [Reduce the chillies and pepper as per your spice preference]
4. Add the chopped onion and saute until translucent. (1 large red onion chopped finely)
5. Add the chicken along with salt and pepper. (800 grams skinless whole chicken curry cut, 1 teaspoon black pepper powder, salt to taste)
6. Cover the pot and cook on low to medium flame for 8 to 10 minutes stirring occasionally until all the chicken pieces have turned white.
7. Open and pour the prepared coconut milk, water and chopped potatoes. Stir until everything is mixed well. Continue to stir to prevent the coconut milk from splitting. Stir until the stew warms up. Cover and cook for 8 to 10 minutes stirring occasionally. (2 cups coconut milk 6 tablespoon coconut powder in 2 cups warm water, 1 cup water approx. enough to barely submerge all the contents in the pot, 1 large potato chunked)
8. Add the chopped carrots and cook covered for 6 to 8 minutes. (1 to 2 carrot diced)
9. Add the thawed green peas and boil for 5 minutes. (½ cup frozen or boiled green peas soaked in water to bring to room temp)
10. Taste and adjust the salt and pepper. Use the back of the ladle to smash some of the potato chunks to add creaminess to the stew. Switch off and prepare the tempering.
11. Tempering (Heat the coconut oil in a small pan, add 2 tablespoons coconut oil, Add the sliced shallots (5 mini shallots or half a medium onion sliced) and fry until golden. Add the cashews, green chillies and some curry leaves, Fry until the onions are almost browned, the curry leaves are crispy and the cashews are golden. (8 whole cashews broken, 3 green chillies slit, 1 sprig curry leaves)]
12. Pour the tempering over the prepared chicken stew and stir it.
arayes & tzatziki
2 - 3 people
cooking time:
20 - 30 min
Middle East & Greece
submitted by:
Mari
- 500g lean ground beef (<10% fat preferably 9%)
- 3 tbsp of dried/fresh parsley
- 2 tsp of minced garlic (preferably crushed garlic with garlic press)
- 1-2 tbsp of every spice you have: paprika, cayenne pepper, cumin* (don’t need a lot but very essential), harisa (optional)
- can add onion & garlic powder for stronger taste and spell
- bit of salt & pepper as you like
- feta cheese is also optional but you can add into the ingredients
- pita bread
For Tzatziki to dip with:
- thick greek yoghurt (not a runny greek-style yoghurt, but a real greek yoghurt)
- grated & squeezed cucumber until there’s no water coming out
- chopped garlic or garlic powder
- parsley
- lemon juice
- pinch of salt
- (extra virgin/cold) olive oil
- dill (optional)
2. Cut pita bread in half (if you have a frozen pita bread > cut in half > sprinkle with water > heat in microwave til it pops up > then u can stuff the meat inside)
3. Carefully stuff seasoned meat inside the pita bread
4. Heat up the pan with oil to medium heat
5. Sear the meat side first then both sides after (don’t forget to brush or spray with oil on the bread side so they get crispy)
*don’t stuff too much meat because the middle won’t be cooked but still rare (ground beef has to be eaten cooked only)
For Tzatziki - mix yoghurt & everything together