Recipes
Sam Dockree
Contents
CocktailsJapanese foodCantonese foodBreads & BakingTom Yum on the Rocks
A drink from Banyan Tree Koh Samui
Inspired by Thailand’s most beloved soup, this cocktail captures the same bold interplay of sour, spicy, and aromatic — all muddled together in a single glass and served over ice.
Ingredients- For the cocktail
- White rum60 ml
- Fresh lime juice45 ml
- Sugar syrup22 ml
- Lime wedges6
- Lemongrass, thinly sliced85 g
- Brown sugar15 ml
- Ice2 large scoops To garnish
- Red chilli1, whole
- Galangal, sliced2 pieces
- Kaffir lime leaf1 leaf
Build in the glass
Place the lime wedges, sliced lemongrass, brown sugar, lime juice, sugar syrup, and rum directly into a rocks glass. Do not add ice yet.
Muddle
Using a muddler or the back of a bar spoon, press and twist all the ingredients firmly until the lemongrass releases its fragrance and the limes are thoroughly juiced.
Add ice & garnish
Drop in two generous scoops of ice. Garnish with a whole red chilli, two slices of galangal, and a fresh kaffir lime leaf. Serve immediately.
For extra heat, slice the chilli in half and muddle it with the other ingredients. Galangal can be replaced with fresh ginger. Kaffir lime leaves freeze well.
Dry Martini
An IBA Unforgettable
One of the most iconic cocktails ever conceived — spare, glacially cold, and uncompromising. This is the IBA’s definitive version.
Ingredients- For the cocktail
- Gin60 ml
- Dry vermouth10 ml To garnish
- Lemon peel1 strip
- Green olives (optional)1–2
Stir
Pour the gin and dry vermouth into a mixing glass filled with ice. Stir well until thoroughly chilled — around 30 seconds.
Strain
Strain into a chilled martini glass. Chill the glass in the freezer beforehand or fill with ice water while you prepare the drink.
Garnish
Twist lemon peel over the surface to express the oils, then drape on the rim. Alternatively, garnish with olives on a pick.
The quality of gin matters enormously here. Use a London Dry for a classic result. For a wetter martini, increase vermouth to 20 ml.
Espresso Martini
An IBA New Era cocktail
Rich, bitter, and bracingly caffeinated. Use the freshest espresso you can pull for the finest crema on top.
Ingredients- For the cocktail
- Vodka50 ml
- Kahlua30 ml
- Sugar syrup10 ml
- Espresso, freshly pulled1 shot To garnish
- Coffee beans3
Chill your glass
Place a cocktail glass in the freezer, or fill it with ice water. A cold glass is essential for holding the crema.
Shake
Combine all cocktail ingredients in a shaker with ice and shake hard for 15 seconds.
Strain & garnish
Double-strain into the chilled glass. Float 3 coffee beans on the foam.
The espresso must be fresh — cold brew or instant will not produce the crema that defines this drink.
Karaage 6.0
Dai Roku-ban no Karaage
The sixth karaage recipe, and the best one so far. White wine in place of sake gives a lovely fruity acidity that works perfectly with the chicken.
Ingredients- For the marinade
- Garlic cloves10
- Ginger root, peeled and thinly sliced20 g
- White wine100 ml
- Mirin3 tbsp
- Vinegar2 tbsp
- Soy sauce2 tbsp
- Sesame oil1 tbsp
- Salt1/2 tsp
- Pepper1/4 tsp For the seasoned flour
- Cornflour150 g
- Potato starch100 g
- Sesame seeds1 tbsp
- Curry powder1 tsp
- Pepper1 tsp
- Salt1 tsp For frying
- Chicken thighs, boneless skin-on400 g
- Neutral oil, for deep-frying2 litres
- Lemon wedges or ponzuto serve
Make the marinade
Blitz all marinade ingredients in a food processor. Mix seasoned flour ingredients together separately.
Marinate
Cut chicken into quarters and toss in the marinade. Refrigerate for 4–24 hours.
Dredge and fry
Heat oil to 180C. Dredge chicken in seasoned flour and fry in batches at 170–180C for about 8 minutes.
Serve
Drain on paper towels. Serve with lemon wedges or ponzu and rice.
The white wine is the secret — a brilliant idea from chef Jon Sho of Kake and food writer Melissa Thompson.
Lightly Pickled Cucumbers
Yamitsuki Kyuri no Gomayu Ninniku Ae
A simple but addictive cucumber pickle with garlic and sesame oil. A great side dish or alongside a larger meal.
Ingredients- Cucumber, ends removed1
- Garlic cloves, grated2
- Sesame oil1 tbsp
- Vinegar4 tbsp
- Soy sauce2 tbsp
- Sugar1 tbsp
- MSG1/4 tsp
- White pepper1 pinch
- Sesame seeds2 tsp
- Shichimi or chilli flakes (optional)1 pinch
Cut
Cut the cucumber into thirds, then each third into quarters lengthways, giving 12 triangular batons.
Marinate
Combine all ingredients except shichimi in a plastic bag. Seal, shake, and leave for at least 4 hours or overnight.
Serve
Arrange in a dish with marinade poured over. Garnish with shichimi or chilli flakes.
Excellent alongside Karaage 6.0. Overnight marinating gives the best flavour.
Cantonese Crispy Pork Belly
Siu Yuk
The Cantonese roast meat shop classic — super crispy, bubbly skin over juicy, tender meat. Simple ingredients, all about technique.
Ingredients- For the pork
- Pork belly slab700 g
- Fine salt (for skin)generous layer
- White vinegar (for skin)to brush Meat marinade
- Shaoxing cooking wine2 tsp
- Chinese five spice powder1 tsp
- Garlic powder1 tsp
- Sugar2 tsp
- Salt1/2 tsp
- White pepper powder1/4 tsp Nam jim jaew (optional)
- Garlic cloves, minced3
- Coriander, minced2 tbsp
- Shallot, diced1
- Fish sauce2 tbsp
- Brown sugar1 tbsp
- Lime, juiced1
- Toasted rice powder1/2 tbsp
- Bird’s eye chillies, chopped2
Parboil and prick
Parboil the pork belly skin-side down for 15 minutes. Drain, pat dry, trim if needed. Poke as many holes as possible into the skin without piercing the meat.
Salt and dry
Cover skin with fine salt for 30 minutes. Wipe off all salt and liquid. Pat completely dry.
Marinate and chill overnight
Rub marinade on the meat side only. Wrap meat in foil, brush skin with vinegar, leave uncovered in fridge for at least 24 hours.
Air fry
Remove from fridge 30 min before cooking. Air fry at 150C for 20 min, wipe excess oil, then 200C for 35–40 min until golden and crispy.
Rest and serve
Rest 15 minutes, then chop with a cleaver. Serve with steamed rice and nam jim jaew.
The overnight drying is non-negotiable. Keep the marinade strictly on the meat side.
Japanese Milk Bread
Hokkaido-style, using the tangzhong method
Extraordinarily soft and fluffy — a result of the tangzhong technique. Makes a pull-apart loaf or dinner rolls.
Ingredients- Tangzhong
- Plain flour20 g
- Water27 g
- Whole milk60 g Yeast
- Active dry or instant yeast10 g
- Lukewarm water20 g Dough
- Plain flour380 g
- Sugar60 g
- Salt3 g
- Whole milk130 g
- Large egg1
- Unsalted butter, softened45 g To finish
- Egg, beaten1
- Butter, to brushoptional
Make the tangzhong
Cook flour, water, and milk over low heat, stirring, until it thickens into a paste. Cool.
Activate the yeast
Mix active dry yeast with lukewarm water; leave 10 minutes until bloomed. Instant yeast can be added directly.
Mix and butter the dough
Combine all dough ingredients except butter in a stand mixer; mix 5 minutes on low. Add softened butter one tablespoon at a time on medium speed.
First proof
Cover and proof 1.5 hours until doubled.
Shape and second proof
Loaf: 3 x 250g pieces, rolled and placed in oiled 23cm tin. Rolls: 75g balls in a 23cm cake tin. Proof 1 hour.
Bake
Brush with egg wash. Bake at 175C for 20 min (rolls) or 25–30 min (loaf). Brush with butter and rest 10 minutes.
Weighted measurements are strongly recommended. The tangzhong keeps the bread remarkably soft even after several days.
Overnight Focaccia Muffins
The crispiest little focaccia bites
A no-fuss overnight focaccia made in a muffin tin — crispy outside, open-crumbed within, topped with rosemary and olive oil.
Ingredients- Plain flour400 g
- Warm water350 g
- Instant yeast1 tsp
- Sugar1 tsp
- Salt1 tsp
- Olive oil2 tbsp
- Dried rosemaryto top
Mix the dough
Combine yeast, sugar, and warm water. Add flour and mix. Add salt and olive oil, then stretch, fold, and coil fold immediately.
Cold retard overnight
Cover and place in the fridge overnight.
Shape
Oil a muffin tin generously. With oiled hands, drop pieces of dough into the moulds. Cover and rest 1 hour.
Top and bake
Dimple firmly, drizzle with olive oil, scatter over rosemary. Bake at 200C for 25–30 minutes until deeply golden.
Be generous with the oil — it creates the crispy base. The coil fold is the only shaping needed; resist adding more flour.
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Useful notes (O&G, MFM) 