Easy Teriyaki Chicken
Easy teriyaki chicken recipe. Learn how to make a sweet teriyaki chicken and sticky sauce with this super simple and quick recipe from TV Chef, Jeremy Pang.
Read RecipeThe thing about Hong Kong is you can find a Starbucks on most street corners, but next to it you'll also find the most amazing speciality shops selling traditional food that has been around for hundreds of years. The local dessert houses serve up dishes like Black Sesame Soup and Tau Fu Fa (silky tofu drenched in a sweet syrup) and in Sheung Wan you can get every kind of dried seafood you can imagine- scallops, oysters, shrimp, sea urchin, you name it, they've dried it.
Read RecipeGive this classic Thai recipe a go, Pad Thai with prawns! This versatile and easy dish sure is a winner when it comes to dinner guests and family.
Read RecipeThese noodles are so quick and easy to make, perfect for a week night dinner or an Asian-inspired dinner party. We're sure the teriyaki chicken flavours will be a winner!
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Read RecipeJiaozi Chinese Dumplings are a popular dish in China and East Asia, they are among a variety of popular dishes commonly eaten around Chinese New Year.
Read RecipeAhh, Sweet and Sour Chicken, one of the heavyweights of the Chinese takeaway world. But forget soggy chicken in a box - the very best sweet and sour chicken dishes should strike just the right balance between crisp chicken and sticky deliciousness. Try out this recipe - we guarantee you'll be impressed with yourself.
Read RecipeCurry is one of those unique dishes, like cold pizza, that seems to improve with time. This recipe transforms your leftovers into a flavorful broth, ideal for a delicious noodle soup.
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Read RecipeMalaysian Sambal is used both as an accompaniment to certain dishes and as a base for many Malaysian curries or stir-fries. In many Malaysian dishes such as Nasi Goreng, Nasi Lemak and Soup noodles, this hot chilli paste adds a bitter sweet spice to the dish which complements the great variety of textures and tastes on a Malaysian dinner plate.
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