🌍 Drake Enterprise Recipe Collection

10 original recipes from around the world. Built with love, fire, and a will to not die.

Download PDF: Recipe_Collection_Drake_Enterprise.pdf

🍋 Laos Chicken Larb

Prep: 15 min | Cook: 10 min | Serves: 4

Fresh, zesty, explosive. The national dish of Laos.

Ingredients

• 500g ground chicken
• 3 tbsp lime juice
• 2 tbsp fish sauce
• 2 tbsp toasted rice powder
• 1 tsp chili flakes
• 1 bunch fresh mint
• 1 bunch cilantro
• 2 shallots, sliced

Instructions

1. Cook ground chicken in a dry pan until no pink remains.
2. Remove from heat. Add lime juice, fish sauce, rice powder, and chili.
3. Toss in shallots, mint, and cilantro. Serve immediately with sticky rice.

🍜 Japanese Miso Ramen

Prep: 20 min | Cook: 30 min | Serves: 2

Umami, comfort, soul. A bowl of warmth from Tokyo.

Ingredients

• 2 packs fresh ramen noodles
• 3 tbsp miso paste
• 1L chicken broth
• 2 tbsp soy sauce
• 1 tbsp mirin
• 2 green onions
• 2 soft-boiled eggs
• 2 sheets nori

Instructions

1. Simmer broth with miso, soy sauce, and mirin for 20 min.
2. Cook noodles according to package.
3. Divide noodles into bowls. Pour hot broth over.
4. Top with egg, nori, and green onions.

🍖 Moroccan Lamb Tagine

Prep: 30 min | Cook: 2 hr | Serves: 4

Warm, spiced, ancient. North African comfort.

Ingredients

• 1kg lamb shoulder, cubed
• 1 preserved lemon, quartered
• 100g green olives
• 1 cinnamon stick
• 1 tsp ground ginger
• Pinch of saffron
• 2 onions, sliced
• 400g canned tomatoes

Instructions

1. Brown lamb in a tagine or heavy pot.
2. Add onions, tomatoes, and spices. Cover with water.
3. Simmer 1.5 hours. Add preserved lemon and olives.
4. Cook 30 min more. Serve with couscous.

🌶️ Thai Green Curry

Prep: 15 min | Cook: 25 min | Serves: 4

Creamy, fiery, aromatic. A classic from Chiang Mai.

Ingredients

• 3 tbsp green curry paste
• 400ml coconut milk
• 500g chicken thighs
• 1 cup Thai basil
• 1 can bamboo shoots
• 2 tbsp fish sauce
• 1 tbsp palm sugar

Instructions

1. Fry curry paste in a little coconut cream until fragrant.
2. Add chicken, cook 5 min.
3. Pour in remaining coconut milk and bamboo shoots.
4. Simmer 15 min. Add basil, fish sauce, and sugar.

🍛 Indian Butter Chicken

Prep: 20 min | Cook: 40 min | Serves: 4

Rich, velvety, iconic. The crown jewel of Punjabi cuisine.

Ingredients

• 800g chicken thighs
• 400g tomato puree
• 200ml heavy cream
• 100g butter
• 2 tbsp garam masala
• 1 tbsp dried fenugreek leaves
• 2 tbsp ginger-garlic paste

Instructions

1. Marinate chicken in yogurt and spices for 30 min.
2. Grill or pan-fry chicken until charred.
3. Simmer tomato puree with butter and spices.
4. Add cream and chicken. Simmer 15 min.

🌮 Mexican Carnitas

Prep: 15 min | Cook: 3 hr | Serves: 6

Slow, crispy, fiesta. Street food from Michoacán.

Ingredients

• 1.5kg pork shoulder
• 1 cup orange juice
• 1/2 cup lime juice
• 2 tsp cumin
• 2 tsp oregano
• 3 bay leaves
• 12 corn tortillas
• 1 bunch cilantro

Instructions

1. Cut pork into chunks. Season with cumin and oregano.
2. Place in Dutch oven with juices and bay leaves.
3. Cover and braise at 150°C for 3 hours.
4. Shred and crisp under broiler. Serve in tortillas.

🍝 Italian Carbonara

Prep: 10 min | Cook: 15 min | Serves: 2

Silky, peppery, Roman. Four ingredients, infinite love.

Ingredients

• 400g spaghetti
• 200g guanciale
• 4 egg yolks
• 100g Pecorino Romano
• 2 tsp black pepper

Instructions

1. Boil pasta in salted water until al dente.
2. Fry guanciale until crispy. Reserve fat.
3. Whisk yolks with cheese and pepper.
4. Toss hot pasta with guanciale fat, then mix in egg mixture off heat.

🥩 Korean Bulgogi

Prep: 20 min | Cook: 10 min | Serves: 4

Sweet, savory, sizzle. Seoul's most famous BBQ.

Ingredients

• 600g beef ribeye, thinly sliced
• 1/4 cup soy sauce
• 2 tbsp sesame oil
• 2 tbsp brown sugar
• 4 cloves garlic
• 1 tbsp ginger
• 1 Asian pear, grated
• 2 green onions

Instructions

1. Mix all marinade ingredients.
2. Marinate beef for at least 1 hour.
3. Grill or pan-fry over high heat 2-3 min per side.
4. Serve with rice and kimchi.

🍲 Vietnamese Pho

Prep: 30 min | Cook: 4 hr | Serves: 4

Clear, herbal, healing. A bowl of Vietnamese medicine.

Ingredients

• 1kg beef bones
• 3 star anise
• 1 cinnamon stick
• 50g ginger, charred
• 3 tbsp fish sauce
• 400g rice noodles
• 1 bunch Thai basil
• 2 limes

Instructions

1. Char ginger and onion under broiler.
2. Simmer bones with spices for 4 hours. Strain.
3. Season broth with fish sauce.
4. Pour over cooked noodles. Top with basil and lime.

🥘 Spanish Paella

Prep: 20 min | Cook: 45 min | Serves: 6

Golden, seafood, feast. Valencia's gift to the world.

Ingredients

• 400g Bomba rice
• 1 pinch saffron
• 300g chicken thighs
• 200g shrimp
• 200g mussels
• 1 red bell pepper
• 2 tomatoes, grated
• 1L chicken stock

Instructions

1. Sauté chicken and vegetables in a wide paella pan.
2. Add rice and saffron. Stir to coat.
3. Pour in hot stock. Do not stir again.
4. Arrange seafood on top. Cook 20 min until rice is done and soccarat forms.