Here at NEST HQ, cooking and food preparation is a part of our daily office life. Whether it’s the snacks we keep on-deck or the creative breakfasts and lunches many of us prepare from scratch, meal time is highly revered. Our love of food also coincides with the artists we love and share, as most of them are small-time chefs themselves. NHQ’s latest effort to showcase artistry in its many forms is by way of an artist-driven virtual cookbook. With this project, we aim to shed light on some of our favorite musicians and what they love to cook when hitting the kitchen. We’ve also asked them to include musical pairings — what they like to listen to while cooking and eating, and with what songs their selected recipes are best complemented.
You may remember WRLD from his NEST label release alongside Father Dude. “Galaxies” [NEST064] dropped July 2016 and brought the Dutch musician and New York vocalist to the NEST spotlight. Since then, WRLD’s been on an straight-shot upward. Over the past year, he’s been collaborating with some serious names like San Holo, SMLE, and Kid Froopy, experimenting with his unique drum n bass sound.
Today, we have a handcrafted recipe from WRLD and his girlfriend. ““I love burgers and I love asian food,” he writes to NHQ. “My girlfriend came up with this hybrid which we think is a great way for us to experience both in one go and it came out awesome. Hope you enjoy!” This one was incredibly simple to make, and many of the ingredients can be substituted per availability in your area. As long as you get the general flavors packed in there, this burger will turn out positively delicious. The sweet soy sauce (which we made from scratch boiling together regular soy sauce and brown sugar) was the key ingredient, so make sure you get some or whip some up.
This recipe serves two and shouldn’t take more than an hour from start to finish, so it’s perfect for a quick evening meal jam-packed with flavor.
Prep Playlist (20 minutes):
“Honestly when me and my girlfriend cook we just listen to whatever we happen to be listening to a lot of lately, we’ve made you guys a playlist to reflect some of our current favorite tracks!”
2 Turkish flatbreads (you can also use a regular hamburger bun or pita bread)
2 Chicken filets (we used vegetarian chicken filet ‘cause my girlfriend is a vegetarian)
1 Tube of wasabi
1 Bottle of mayonnaise
1 Seaweed salad
1 Red onion
1 Spring onion
1 Bok choy
1 Bag of prawn crackers
1 Packet of sesame seeds
1 Bottle of sweet soy sauce
1 Bottle of chili sauce
Prep Directions (see photo gallery below)
1. Preheat the oven to 200ºC (or 392ºF)
2. Stir and mix mayonnaise with wasabi. The amount of mayonnaise should be enough to cover the burger. The amount of wasabi can be vary depending on how spicy you want your burger. I like mine pretty spicy so I put about three teaspoons in there.
3. Add lime juice to mix and stir.
4. Put the flatbread into the oven until it’s crispy.
5. Chop veggies – bok choy, cucumber, avocados, and spring onions.
6. Grill your chicken until golden and crispy (~20-25 minutes), and don’t forget to season it with salt and pepper.
7. Heat flatbread in the oven for ~3-5 minutes.
8. Cut bread in half and separate. One slice will be for the top bun and the other for the bottom.
9. Put your wasabi-mayo mix on the bottom bun, be sure to stir it thoroughly across the bun making sure it doesn’t clump up in the middle of the bun.
10. Place the chicken on the bun and garnish with the sliced vegetables: avocados, cucumbers, bok choy, spring onions, and seaweed.
11. Top off the burger with plenty of seasoning and sauce. I personally love to do a combination of soy sauce, chili sauce, and sesame seeds. Feel free to adjust the seasoning as needed depending on how much spice you can handle!
Dinner playlist (35 minutes):
“I have to admit that for the past year I think only a small part of the music I’ve been listening to was EDM. When I’m listening to music and not looking for any specific inspiration, like when I’m having dinner, I usually listen to all kinds of different bands.”
Gallery Photos: Nathan Beer