Dunno What To Cook? Google's New AI Feature Will Generate Recipes For You

Follow us on Instagram, TikTok, and WhatsApp for the latest stories and breaking news.

An all-new experiment from Google Arts & Culture Lab, Food Mood uses AI to provide creative inspirations for your next meal — it's your AI sous chef!

Just select two countries, and Google's Food Mood will generate a fusion recipe for you. What's cool is that you get to customise what kind of meal you wanna make, whether it's a starter, soup, main course, or dessert. You can also choose how many people the recipe should be for.

Wanna customise your meal to be vegetarian or vegan? Or perhaps you have limited items in your fridge that you wanna use up before they go bad. You can easily add ingredients or play with different filters, to make sure the AI generates a recipe that includes your selected elements.

If you have no idea where to start, just click 'Random recipe' and see what you get — perfect for those who always wonder "what to eat today, ah?".

Disclaimer: Google Food Mood uses AI to inspire your creativity in the kitchen. Recipes have not been developed in kitchens or by chefs. Please use your best judgment and always prioritise food safety. And dun scold us if not nice, oki?

Cuisine: Malaysia x Sri Lanka
Serving size: 4 people
Cooking time: 50 minutes

A delectable fusion of traditional Sri Lankan and Malaysian flavours, this creamy dessert is a symphony of aromatic spices and creamy textures. Featuring spices and chopped nuts, it is best served chilled.

Ingredients
- 1/2 cup coconut cream
- 1/4 cup condensed milk
- 1/4 cup evaporated milk
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon grated nutmeg
- 1/4 cup chopped cashew nuts
- 1/4 cup chopped almonds
- 1/4 cup chopped pistachio
- 1/4 cup chopped dates
- 1/4 cup chopped dried apricots
- 2 tablespoons chopped candied ginger
- 1/4 cup chopped crystallised lime peel
- 1 cup plain yoghurt
- 1 tablespoon honey

Method
1. In a small saucepan, combine coconut cream, condensed milk, evaporated milk, cardamom, cinnamon, and nutmeg.
2. Bring to a simmer over medium heat, stirring constantly. Reduce heat and simmer for five minutes, or until thickened. Remove from heat and let cool slightly.
3. Transfer the coconut mixture to a large bowl and whisk in the cashew nuts, almonds, pistachio, dates, dried apricots, candied ginger, and crystallised lime peel.
4. In a separate bowl, whisk together the yoghurt and honey. Fold the yoghurt mixture into the coconut mixture.
5. Spoon the mixture into serving bowls and refrigerate for at least four hours, or overnight.
6. Serve chilled and enjoy.

Pro tips
- For a richer flavour, use full-fat coconut cream and condensed milk.
- If you can't find crystallised lime peel, you can substitute with chopped candied orange peel.
- This dessert can be made ahead of time and stored in the refrigerator for up to three days.

Check out the recipe here.

Cuisine: South Korea x Mexico
Serving size: 1 person
Cooking time: 55 minutes

A harmonious blend of spicy, tangy, and sweet flavours, this seafood feast with baked honey gochujang fish on a bed of grilled veggies takes you on a culinary adventure from Seoul to Mexico.

Ingredients
- 140 grammes white fish
- 120 grammes kimchi
- 60 grammes red cabbage
- 30 grammes yellow bell pepper
- 20 grammes cilantro
- 40 grammes gochujang paste
- 10 grammes sesame oil
- 5 grammes honey
- 140 grammes white rice
- 100 grammes zucchini
- 30 grammes yellow onion
- 10 grammes vegetable oil
- 10 grammes shredded cheese
- 10 grammes sour cream

Method
1. Marinate the white fish fillet with sesame oil, honey, and gochujang paste for 10 minutes.
2. Cook the white rice according to the package instructions.
3. In a frying pan, heat vegetable oil and fry the chopped zucchini and onion until tender.
4. Add the kimchi, red cabbage, and bell pepper to the frying pan and cook for five minutes.
5. Place the marinated white fish on a baking sheet lined with parchment paper.
6. Spread the stir-fried vegetables on top of the fish.
7. Bake for 20 minutes at 180°C.
8. While the fish is baking, heat the tortillas in a microwave or on a griddle.
9. Serve the baked fish with rice, shredded cheese, and sour cream.
10. Garnish with cilantro leaves.

Pro tips
- If you can't find gochujang paste, you can substitute it with Sriracha sauce.
- Serve the dish with a side of pickled jalapeños for an extra kick of heat.

Check out the recipe here.

Cuisine: United States of America x Qatar
Serving size: 2 people
Cooking time: 50 minutes

A velvety smooth soup that dances between the spicy warmth of Qatar and the robust flavours of the United States.

Ingredients
- 1 1/2 cups vegetable broth
- 1 cup cooked red lentils
- 1/2 cup plain yoghurt
- 1/4 cup harissa paste
- 1/4 cup finely chopped onion
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh cilantro

Method
1. Soften the onion in the olive oil until translucent.
2. Add the spices and cook for a minute to bloom their flavours.
3. Stir in the harissa paste and cook for another minute.
4. Add the lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the lentils are tender.
5. Puree the soup until smooth.
6. Stir in the yoghurt and season with salt and pepper to taste.
7. Garnish with fresh cilantro and serve warm.

Pro tips
- Use homemade harissa paste for the best flavour.
- If you don't have harissa paste, you can substitute with a combination of chilli powder, paprika, and cayenne pepper.

Check out the recipe here.

Cuisine: Jamaica x Thailand
Serving size: 2 people
Cooking time: 25 minutes

This tropical inspired dessert combines the sweet flavours of ripe mango and fragrant coconut, creating a vibrant and flavourful experience.

Ingredients
- 1 ripe mango (150g)
- 1 cup frozen coconut milk (200ml)
- 1/4 cup shredded coconut (unsweetened, 25g)
- 1/4 cup sugar (50g)
- 1 teaspoon lime juice (5ml)
- 1/2 cup sticky rice (100g)
- 1/2 cup coconut milk (100ml)
- 1/4 teaspoon salt (2.5g)
- 1 tablespoon water

Method
1. Soak sticky rice in water for 30 minutes.
2. Drain sticky rice and add to a small saucepan with coconut milk and salt. Bring to a boil, then reduce heat to low, cover, and simmer until liquid is absorbed and rice is tender, about 15-20 minutes.
3. Meanwhile, in a blender, combine mango, frozen coconut milk, shredded coconut, sugar, and lime juice until smooth.
4. Pour mango mixture into a small saucepan and bring to a simmer over low heat, stirring occasionally. Cook until thickened slightly, about five to seven minutes.
5. To assemble, spoon sticky rice into individual dessert bowls. Top with mango sauce and garnish with toasted coconut, if desired.

Pro tips
- For the best flavour, use ripe, sweet mango.
- If you don't have frozen coconut milk, you can use canned coconut milk and freeze it overnight before using.
- To toast the coconut, spread it in a single layer on a baking sheet and toast in a preheated oven at 175°C until golden brown, about five to seven minutes.

Check out the recipe here.

Cuisine: Brazil x Malaysia
Serving size: 2 people
Cooking time: 65 minutes

A sweet and spicy harmony of Brazil and Malaysia in one main course, perfect for a party of two.

Ingredients
- 150 grammes long-grain rice
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon curry powder spices
- 400 grammes coconut milk
- 300 grammes ripe mangoes, chopped
- 1 red bell pepper, chopped
- 200 grammes cooked chicken strips
- ½ cup chopped cashews
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon lime juice
- Pinch of salt and black pepper to taste
- Pinch of sugar to taste

Method
1. In a medium saucepan, heat olive oil over medium heat.
2. Add onion and cook until translucent.
3. Add garlic and spices, and cook for one minute.
4. Stir in coconut milk, salt, and sugar, and bring to a boil.
5. Add rice, reduce heat to low, cover and simmer for 15 minutes.
6. In a large skillet, heat olive oil over medium heat.
7. Add chicken, bell pepper, and mangoes. Cook until chicken is browned and vegetables are softened.
8. Stir in cooked rice, cashews, cilantro, lime juice, and season to taste.
9. Cook for five more minutes, or until heated through.
10. Garnish with additional cilantro and cashews, and serve hot.

Pro tips
- For a creamier dish, use full-fat coconut milk.
- Add a squeeze of lime juice to balance the sweetness of the mangoes.
- If you don't have cooked chicken strips, you can use uncooked chicken and cook them in the skillet before adding the vegetables.
- Serve this dish with your favourite chutney or dipping sauce.

Check out the recipe here.

Cuisine: Sudan x South Korea
Serving size: 4 people
Cooking time: 50 minutes

A sweet and refreshing dessert that combines the flavours of Sudan and South Korea.

Ingredients
- 100 grammes of dates
- 100 grammes of dried apricots
- 100 grammes of mixed nuts
- 50 grammes of sesame seeds
- 2 tablespoons of sugar
- 2 tablespoons of honey
- 2 teaspoons of orange zest
- 1 teaspoon of cinnamon
- 100 grammes of glutinous rice flour
- 200 millilitres of water
- 50 grammes of sugar
- 100 grammes of fruits

Method
1. Combine the dates, apricots, nuts, sesame seeds, sugar, honey, orange zest, and cinnamon in a bowl. Mix well.
2. Combine the glutinous rice flour and water in a separate bowl. Mix well.
3. Add the wet ingredients to the dry ingredients and mix until a dough forms.
4. Divide the dough into eight equal pieces.
5. Roll each piece into a ball and flatten it into a disc.
6. Heat a large skillet over medium heat.
7. Add the discs to the skillet and cook for two to three minutes per side, or until golden brown.
8. Serve with your favourite toppings.

Pro tips
- For a chewier texture, cook the discs for longer.
- For a crispier texture, cook the discs for less time.
- Serve the discs with your favourite toppings, such as fruits, nuts, or ice cream.

Check out the recipe here.

Cuisine: India x Italy
Serving size: 4 people
Cooking time: 75 minutes

An exotic fusion of tangy Indian spices and hearty Italian pasta, this dish tantalises taste buds with its unique blend of flavours.

Ingredients
- 600 grammes chicken thighs
- 300 grammes tortellini
- 100 grammes onion
- 2 cloves garlic
- 30 grammes ginger
- 2 tablespoons tandoori masala
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/2 cup chopped cilantro
- 1/4 cup chopped tomatoes
- 1/4 cup plain yoghurt
- 1 tablespoon lemon juice
- 1 tablespoon olive oil

Method
1. In a bowl, combine the chicken thighs, tandoori masala, garam masala, ground cumin, ground coriander, turmeric powder, plain yoghurt, and lemon juice. Mix well to coat the chicken.
2. Marinate the chicken for at least 30 minutes, or up to overnight.
3. Heat the olive oil in a large skillet over medium heat.
4. Add the marinated chicken and cook until golden brown on both sides.
5. Add the tortellini to the skillet and cook according to the package directions.
6. While the tortellini is cooking, mince the onion, ginger, and garlic.
7. Add the minced onion, ginger, and garlic to the skillet and cook until softened.
8. Add the chopped tomatoes and cook for a few minutes more.
9. Stir in the chopped cilantro and serve immediately.

Pro tips
- For a richer flavour, use homemade tandoori masala instead of store-bought.
- If you don't have tortellini, you can use any other type of pasta, such as penne or rotini.
- Serve with a side of naan bread or rice to soak up the delicious sauce.

Check out the recipe here.

Have fun cooking something new and different! Who knows, you might even get inspired to come up with your own unique fusion recipes.