15 Recipes from Different Countries for Your Lunch Ideas

Did you know that you can have international lunches every day? It’s as simple as bringing your lunchbox and exploring different cuisines to keep your taste buds happy.


Unfortunately, there are not many of us who appreciate the types of ingredients available across the planet. Thus, finding varied recipes for lunch is a challenge for most.

Luckily, we live in an age where the internet is full of amazing websites that provide ideas on how to change up our traditional lunches with those from other countries.

In this article, we’ll show you 10+ delicious and practical lunch recipes from all over the world to bring variety into your everyday routine.

From Asian cuisine to Indian curries and even Europe inspired food, there are so many cultures out there just waiting for you to discover them!

1. Omurice



  • 300 grams of rice
  • 1 chicken thigh meat, boiled and then shredded
  • 1 tbsp sweet soy sauce
  • 1 tbsp olive oil
  • 1 tsp soy sauce
  • 1/2 an onion, chopped
  • Salt
  • Pepper powder

Omelette Ingredients:

  • 1 egg
  • 1 tbsp olive oil
  • 1 tbsp milk
  • 3 tbsp cheddar cheese

How to make:

1. Sauté the onions in olive oil.

2. Enter the rice and shredded chicken, and mix well.

3. Add salt, soy sauce, ground pepper, and sweet soy sauce.

4. After all the spices are well mixed in the fried rice, set aside.

5. To make the omelette, beat the eggs with the cheese and milk.

6. Make an omelette in a non-stick frying pan.

7. Put the omelette on a plate, then put the fried rice.

8. Wrap fried rice with the omelette.

9. Garnish with chilli sauce or tomato sauce

2. French toast

French toast


  • 2 chicken eggs
  • 2 tbsp sugar
  • 2 tbsp liquid milk
  • 4 slices of white bread (you can replace it with whole wheat bread)
  • enough oil or butter

How to make:

1. Beat eggs, sugar and milk in a bowl.

2. Dip the bread into the egg mixture until both sides are submerged.

3. Grease a Teflon pan with oil or butter.

4. Bake the bread until cooked on both sides.

3. Aglio olio paste

Aglio olio paste


  • 1 handful of spaghetti
  • 1 parsley, chopped
  • 1 tsp pepper flakes/chilli powder
  • 1/2 tsp pepper powder
  • 3 tbsp olive oil
  • 4 tablespoons grated cheddar cheese
  • 4 cloves of garlic
  • Salt to taste

How to make:

1. Bring water to a boil, add 1/2 tsp salt and 1 tbsp oil.

2. Add the spaghetti and cook until done. Drain well.

3. Pour in the olive oil and sauté the garlic until fragrant. Add parsley leaves, ground pepper, pepper flakes and salt to taste. Stir well.

4. Add the pasta and mix well with the spices. Finally, add the cheese and mix well.

4. Tteokbokki



  • 250 grams of rice flour
  • 3 tbsp tapioca flour
  • 2 tbsp cooking oil
  • 2 tsp salt
  • 250 ml of water

Sauce Ingredients:

  • 1 spring onion, sliced
  • 1 onion, sliced
  • 1 sachet chilli powder level 30
  • 1 tsp pepper
  • 1.5 cups of star fruit water
  • 1.5 tablespoons cornstarch, dissolved in a little water
  • 6 tbsp chilli sauce
  • 7 bird’s eye chillies, grind
  • Salt and sugar to taste

How to make:

1. Mix all rice cake ingredients except oil and stir until smooth.

2. Cook over low heat until smooth.

3. Cool the dough then add cooking oil and knead.

4. Form the dough like sausage and boil in boiling water until it floats. Remove and cut according to taste.

5. Sauté the onions until fragrant, add all the sauce ingredients except the cornstarch solution and scallions.

6. Bring to a boil and add the sliced ​​rice cakes.

7. Enter the cornstarch solution when it boils.

8. Add scallions and mix well, cook briefly and serve.

5. Ramen



  • 100 grams of ramen noodles
  • 1 egg, sliced ​​into two parts
  • 150 grams of peeled shrimp
  • 5 slices of beef that have been boiled with chicken stock and salt seasoning
  • Enough water
  • Green mustard leaves to taste, cut according to taste
  • Peas to taste
  • Cooking oil for frying


  • 3 cloves of garlic, finely chopped
  • 1 tbsp fish sauce
  • Chicken stock powder, to taste
  • 1 scallion, sliced ​​oblique
  • 1 tablespoon sago flour dissolved in 1 tablespoon of water
  • 1/2 onion, finely sliced
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1/4 tsp pepper powder

How to make:

1. Boil the ramen noodles until cooked using chicken broth then drain and set aside for a while.

2. Heat oil, saute garlic and onion until fragrant.

3. Add the mustard leaves, peas and ground spices to it. Add water and bring to a boil.

4. Add the noodles and cook until it boils again.

5. Add the dissolved sago flour into the ramen noodles and cook until bubbling.

6. Serve with sliced ​​bacon and egg on top.

6. Sushi



  • 100 grams of fluffier rice
  • 50 grams of glutinous rice
  • 1 medium-size carrot
  • 1 tsp salt
  • 2 tbsp sugar
  • 3 eggs that have been scrambled
  • 3 tbsp boiled water
  • 4 nuggets
  • 4 sausages
  • 4 sheets of nori
  • 8 potato sticks
  • enough vinegar
  • Sufficient soy sauce
  • Mayonnaise to taste
  • Wasabi to taste

How to make:

1. Make the filling first, boil the carrots until cooked, the scrambled eggs are cut lengthwise, the nuggets, potato sticks and sausages are fried.

2. Steam the rice until cooked. Mix a solution of sugar, salt, vinegar and three tablespoons of boiled water into the steamed rice. Taste correction.

3. Prepare a sheet of nori and add rice on top.

4. Flatten the rice until it is about 0.5 cm thick. Make sure the rice doesn’t cover the entire surface of the nori, so it’s easy to roll it up.

5. Add and arrange sausage, omelet, potato sticks, carrots and other filling ingredients on top of the rice.

6. Roll it up and press it tightly. Cut to taste.

7. Serve with soy sauce, mayonnaise and wasabi.

7. Chicken cordon bleu

Chicken cordon bleu


  • 1 chicken breast
  • Smoked meat fruit
  • 1 egg
  • Salt to taste
  • Pepper to taste
  • Potato flakes can be replaced with breadcrumbs
  • Multipurpose seasoning flour
  • Slice mozzarella or kraft quick melt

How to make:

1. Cut the chicken breast in two, then thinly slice the chicken breast, cut in half but don’t break it up

2. Flatten it with a meat mallet, if you don’t have one, you can use a pestle, gently beating it so that the meat doesn’t crumble.

3. Sprinkle salt and pepper to taste evenly

4. Put the bacon on top of the chicken breast, then the cheese and then roll it up. Pin a toothpick so the roll doesn’t open

5. Coat with all-purpose flour evenly

6. Dip into the beaten egg evenly, then coat with potato flakes or breadcrumbs evenly

7. Store the chicken in the refrigerator for at least 1 hour

8. Fry the chicken using a deep frying technique or with a lot of oil, make sure the oil is hot and using low heat, fry until golden brown

9. Chicken cordon bleu is ready to be served.

8. Lasagne



  • 125 grams of lasagna
  • 2 tablespoons of olive oil
  • 750 ml of water

Filling Material:

  • 1.5 onions, finely chopped
  • 1.5 teaspoon basil
  • 1.5 teaspoons pepper powder
  • 1.5 teaspoons of oregano
  • 150 ml broth
  • 2 teaspoons of salt
  • 3 tablespoons of olive oil
  • 3 cloves of garlic, finely chopped
  • 3/4 teaspoon sugar
  • 300 grams of ground beef
  • 300 grams of tomatoes, brewed, remove skin and seeds
  • 4.5 tablespoons of tomato paste

Cheese sauce ingredients:

  • 1 egg
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper powder
  • 3 tablespoons of butter
  • 3 tablespoons of flour
  • 300 ml of milk
  • 50 grams of cheddar cheese, grated

How to make:

1. Bring the water to a boil, and add the lasagna sheet by sheet. Pour in the olive oil while stirring until cooked, remove and let cool.

2. For the filling, sauté the onions and garlic until wilted. Add ground beef while stirring until it changes color. Add the tomatoes, tomato paste, salt, pepper and stock and cook until they are dry and cooked through. Sprinkle oregano and basil, stir, and then refrigerate.

3. Place a piece of boiled lasagna on the bottom of a heat-resistant dish that has been smeared with margarine. Pour in a quarter of the batter, top with the lasagna, and so on until the tomato sauce is gone. Finally, cover again with a sheet of lasagna.

4. For the cheese sauce, heat the butter, and add the flour, stirring until it thickens. Pour in the milk, then mix well. Season with salt, pepper and half the cheese. Remove from heat, then after cool, add eggs, mix well.

5. Pour the cheese sauce over the lasagna, sprinkle with the remaining cheese, then bake for 40 minutes at 160 Celsius. Lift and serve.

9. Pizzas



  • 150 grams of high protein flour
  • 1 piece of corned beef, cut into pieces
  • 1/2 onion, thinly sliced
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 100 ml of warm water
  • 2 sausages, thinly sliced
  • 3 cloves of garlic, puree
  • Mozzarella/quick melt cheese to taste
  • Dried oregano to taste

Sauce Ingredients:

  • 1/2 onion, chopped
  • 2 tbsp instant bolognese pasta sauce
  • Right amount of oil

How to make:

1. Mix warm water with yeast. Let it rise or until air bubbles appear.

2. Mix flour with yeast water, salt, sugar and cooking oil. Stir well until not sticky.

3. Leave the dough for 30 minutes, and cover with a damp cloth until fluffy.

4. How to make the sauce: saute the garlic and onions until fragrant, add the sauce and mix well. Cook until fragrant, and turn off the heat.

5. After the dough has risen, deflate and shape the pizza dough. Flatten, spread the sauce, arrange the sausage, onions and cheese. Sprinkle with oregano and corned beef. Don’t make the dough too thick so it cooks quickly.

6. Grease Teflon with a little butter. Put the pizza dough. Turn on low heat and cover the Teflon. Cook until the pizza dough is cooked.

10. Beef Steak



  • 400 gr meat for steak
  • 1 tbsp margarine
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Sauce Ingredients:

  • 1 tbsp margarine
  • 1 clove of onion, chopped
  • 1/2 tsp flavoring
  • 2 tbsp barbecue sauce
  • 2 tbsp wheat flour
  • 2 cloves of garlic, chopped
  • Enough water
  • Salt and sugar to taste

How to make:

1. Season the meat with salt and black pepper. Leave it for about 10 minutes. Heat the Teflon and margarine, roast the meat while turning it over until the meat is cooked.

2. Heat margarine, saute garlic and onions until fragrant and wilted. Add salt, sugar and barbecue sauce.

3. Saute briefly, pour water and cook until boiling and onions are cooked. Add flour and cook until thickened.

11. Bread Prata



  • 500 grams of wheat flour
  • 5 egg yolks
  • 200 ml of warm water (can be adjusted)
  • 5 tablespoons melted margarine for the spread
  • 60 grams of margarine
  • Salt to taste

How to make:

1. Mix all ingredients except margarine. Knead until smooth, round shape.

2. Spread margarine over the dough circle. Leave it for an hour.

3. Flatten the dough until thin. Roll up lengthwise.

4. Roll the dough to form a conch, and spread with melted margarine. Flatten back.

5. Heat a non-stick frying pan, and add a little oil.

6. Bake the Prata bread while pressing and turning it over until it is cooked.

12. Samosas



  • 20 large spring roll skins
  • 150 gr chicken breast, chopped small
  • 1 tsp salt
  • 1 clove of garlic, finely chopped
  • 1/2 onion, diced small
  • 1/2 tsp sugar
  • 1/2 tsp pepper
  • 2 eggs
  • Enough water

How to make:

1. Saute onion and garlic until fragrant. Add the chicken and fry until it changes color.

2. Add salt, sugar and pepper, and stir-fry until cooked. Beat off 1 egg, pour and scramble until cooked.

3. Pour about 100 ml of water, add the flour and cook until the gravy runs out and thickens.

4. Take the spring roll skin, fill it with chicken, fold it into a triangle, and glue it with the egg. Fry until brown and crispy.

13. Rosemary chicken



  • Chicken thigh/breast fillet
  • Corn flakes
  • 1 carrot, cut into matchsticks
  • Salt
  • Pepper
  • Pepper grains
  • Rosemary
  • Thyme

How to cook:

1. Season the chicken with salt, ground pepper, rosemary and thyme

2. Heat the grill / Teflon with butter then grill the chicken until cooked

3. Heat a frying pan with a little butter then saute the corn and carrots, add a little water and season and cook until cooked and serve.

14. Lemon herb roasted potatoes

Lemon herb roasted potatoes


  • 2 Potatoes according to taste
  • 2 Tbsp salted butter, melted
  • 1 Tbsp parsley
  • 1/2 tsp black pepper
  • 2 Tbsp lemon juice
  • 3 Tbsp honey
  • 3 cloves of garlic, chopped
  • A pinch of salt

How to make:

1. Preheat the oven to 175 degrees Celsius

2. Prepare a baking sheet or heat-resistant container, cover it with aluminium foil

3. Wash the potatoes, don’t peel the skin

4. Slice the potatoes thin, but don’t break them

5. Mix all the ingredients together until smooth

6. Apply to the potatoes, making sure that each piece is exposed to the seasoning

7. Bake at 175 degrees Celsius for 30 minutes

8. Brush again with seasoning, then bake for another 30 minutes, then serve.

15. Bulgogi



  • 250 gr thinly sliced ​​beef
  • 1 tbsp sweet soy sauce
  • 1 tsp oyster sauce
  • 1/2 tsp pepper powder
  • 2 cm ginger puree
  • 2 tbsp soy sauce
  • 2 tbsp English soy sauce
  • 2 tbsp sesame oil
  • 2 cloves of garlic crushed
  • Palm sugar to taste

How to make:

1. Marinade the meat with all the above spices for about 30 minutes.

2. Bake in a pan over medium heat for a while until the water comes out and slightly dry.

3. If you have, remove and serve bulgogi with lettuce.

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