Tantanmen Ramen is a Japanese take on Sichuan dan dan noodles, featuring a smooth, nutty sesame-based broth with a gentle, warming spice. This quick version combines a flavourful chicken stock, rich sesame tare and savoury minced pork, creating a deeply satisfying bowl in under an hour.
This Singapore-Style Ginger & Garlic Tofu is a simple yet flavour-packed vegetarian stir-fry featuring firm tofu slowly cooked in a rich aromatic paste of ginger, garlic and spring onions. Inspired by the famous Singaporean ginger sauce served with Hainanese chicken, the tofu absorbs every bit of the fragrant oil, creating a comforting dish that's perfect with steamed rice.
Japanese grilled chicken skewers with a sticky super tasty sticky sauce.
Chinese Style Butterflied Barbecue Prawns
BBQ Chilli & Garlic Tiger Prawns are the ultimate summer barbecue seafood dish, cooked directly over hot coals for maximum smokiness and finished with melting butter, garlic and fresh chilli. This BBQ Chilli & Garlic Tiger Prawn recipe keeps things simple but bold, letting the natural sweetness of tiger prawns shine while layering savoury barbecue marinade and rich butter over the top.
Butterflied and scored so they open beautifully on the grill, these prawns cook in just minutes. The dripping butter hitting the coals creates bursts of flame and smoky caramelisation, giving you that perfect charred finish without overcooking the delicate meat.
Chongqing Chilli Chicken is one of Sichuan’s most iconic dishes. Crispy diced chicken is double fried, then flash tossed with toasted Sichuan peppercorns, garlic, ginger and a mountain of dried chillies. The result is a bold, numbing, sweet-salty heat where the chicken is almost hidden amongst the chillies — exactly how it should be.
A smoky, crispy wing perfect for the grill or griddle – with that signature tongue-tingling Sichuan twist.
Authentic Gaeng Hung Lay is a deeply aromatic Northern Thai pork belly curry, slow simmered until rich, tender and unctuous. Unlike coconut based Thai curries, Gaeng Hung Lay is built around a handmade paste, whole spices, tamarind and pickled garlic, creating a beautifully balanced dish that is sweet, sour and savoury all at once. This Authentic Gaeng Hung Lay recipe follows traditional techniques, starting with pounding the paste and slowly braising chunky pork belly until meltingly soft.
This comforting Yunnan Little Pot Rice Noodle Soup (Xiǎo Guō Mǐxiàn) is a quick, flavour-packed noodle dish built by layering bold ingredients rather than cooking everything together. Thick Yunnan rice noodles are topped with stir-fried pickled mustard greens, a fragrant black bean and chilli oil, sweet soy sauce, blanched vegetables and a light, aromatic stock. As the boiling broth is poured over the noodles, the flavours mingle in the bowl to create a beautifully balanced hot and sour soup.
Hakka Stuffed Tofu is a comforting, home-style dish where soft tofu is filled with a savoury pork mixture, pan-fried until golden, then braised in a rich, umami sauce. With a balance of tender tofu, juicy filling and silky gravy, it’s a deeply satisfying dish rooted in Hakka cuisine.
This Thai Rice Salad (Khao Yum) is a vibrant and refreshing Southern Thai dish featuring naturally blue jasmine rice, crisp vegetables, grapefruit, toasted coconut and prawn floss, all brought together with a rich sweet, salty and tangy fermented fish dressing. It's colourful, aromatic and packed with contrasting textures.
Crispy Shredded Roast Chicken is a clever Chinese takeaway-style dish made using leftover roast chicken. The chicken is sliced, lightly seasoned and coated in cornflour before being deep fried until crisp. It’s then quickly tossed with garlic, chilli and spring onion for a fragrant, smoky finish. The result is a crispy, savoury dish with bold flavour and minimal waste.
This Hunan Chilli Beef Stir-Fry is a fiery, restaurant-style dish featuring tender slices of beef, three varieties of chilli and fragrant Chinese celery. Finished with black rice vinegar for balance, it's an intensely spicy stir-fry that's made to be enjoyed with plenty of steamed rice.
This Fragrant Aubergine with Pork Mince is a comforting Chinese braised dish featuring tender charred aubergine simmered in a rich savoury pork sauce. Flavoured with ginger, garlic, chilli bean paste and black vinegar, it's a rustic family favourite that's perfect served with steamed rice.
This quick and flavourful noodle dish transforms leftover rotisserie chicken into a satisfying meal. Tossed in a rich sesame chilli sauce with fresh cucumber and spring onions, it’s a perfect balance of savoury, spicy, sweet and tangy flavours—ready in minutes.
Transform your leftover roast chicken into a delicious sesame noodle dish! Perfect for lunch in under 10 minutes, this recipe packs sweet, sour, spicy, and umami flavours into every bite.
