This classic Chinese dish combines golden prawns tossed in a fragrant ginger and spring onion sauce, served over a crispy nest of fried noodles. The contrast between crunchy noodles and silky, savoury sauce creates a beautifully balanced texture and flavour.
These Malaysian-style Banana Fritters are crispy on the outside, soft and sweet on the inside, with a light, chunky banana batter. Finished with cinnamon sugar, they’re a quick and comforting treat.
Super Simple Teriyaki Chicken is a classic Japanese inspired dish built around tender chicken thigh, sweet mirin and honey, and a glossy soy glaze reduced directly in the pan. This Super Simple Teriyaki Chicken recipe focuses on marinating for depth, searing on high heat and adding the sauce at the right moment to achieve deep caramelisation without burning.
Teriyaki refers to the shine created when soy and sugar based sauces reduce over heat. The key is allowing the chicken to colour first before adding the marinade back into the pan to form that sticky lacquer.
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.
Hong Kong Style Dim Sum
Steamed Spare Ribs with Black Bean is a classic Hong Kong dim sum dish, known for its deep savoury flavour, tender bite and rich glossy sauce. This Steamed Spare Ribs with Black Bean recipe combines fermented black beans, plum sauce and chilli oil to create a sweet, salty and slightly spicy marinade that infuses the pork as it steams.
Sweet and Sour Pork Ribs are a rich, sticky dish where a whole rack of pork is marinated in a blend of soy, hoisin, honey and black rice vinegar, then slow roasted until tender. The ribs are finished at high heat with a reduced glaze, creating a beautifully caramelised, glossy coating with a balance of sweetness and tang.
Tonkotsu Ramen is one of Japan’s most famous noodle soups, known for its rich, milky pork broth created by boiling pork bones for hours until the collagen and fat emulsify into a deeply savoury stock. In this version, pork belly and pork hock are simmered with onions, garlic and mushrooms to develop a deeply umami broth, served with ramen noodles, soy marinated eggs and tender slices of pork. The long cooking time transforms simple ingredients into a deeply comforting bowl of ramen.
These Vietnamese Lemongrass BBQ Pork Chops are marinated in a fragrant blend of lemongrass, garlic, fish sauce, soy sauce, oyster sauce and palm sugar before being grilled over a barbecue and repeatedly glazed with a sticky tamarind-honey sauce. The result is beautifully charred, juicy pork with the perfect balance of sweet, savoury and smoky flavours, traditionally served with Vietnamese broken rice (Cơm Tấm).
This Katsu Sando is a Japanese convenience store classic featuring a thick, juicy pork cutlet coated in crispy panko breadcrumbs and layered between soft milk bread with shredded lettuce, creamy Kewpie mayonnaise and tangy tonkatsu sauce.
These Korean Pork Belly Tacos combine slow-roasted, melt-in-the-mouth pork belly with soft homemade corn tortillas, quick pickled red onions and fresh lime. Sweet, spicy, savoury and tangy, they're the perfect fusion of Korean and Mexican flavours.
Crispy Japanese Tonkatsu Pork is a golden, crunchy panko-crumbed pork cutlet that’s juicy inside and crisp on the outside. This version packs extra flavour into the meat before breading, then shallow fries for a beautifully even crust.
Traditionally served sliced with shredded cabbage and tonkatsu sauce, this recipe also shows how to turn the cutlet into a classic katsu sando — a Japanese sandwich layered with mustard and sauce between soft bread.
Indian Chilli Paneer is one of the most popular vegetarian dishes in Indian Chinese cuisine, combining crispy paneer with a sweet, salty and spicy stir fry sauce. This Indian Chilli Paneer recipe uses high heat cooking to toast the paneer first, giving it golden edges before coating it in a glossy chilli sauce with onions and peppers.
Chilli Paneer is commonly found in Indian restaurants and street food stalls, where Chinese style sauces are blended with Indian spice and heat. The key is balancing sweetness from ketchup, saltiness from soy and heat from fresh chillies to create that signature jammy coating.
This Vietnamese Grilled Pork Noodle Salad (Bún Thịt Nướng) combines smoky, caramelised pork with soft rice vermicelli, crisp vegetables, quick-pickled daikon and carrot, fragrant herbs and a classic lime and fish sauce dressing. The sweet and savoury pork marinade creates beautifully charred meat, while the fresh herbs and tangy dressing bring balance to every bite.
An Oxtail Feast with Red Wine and Chinese Spice is a luxurious slow braised dish perfect for celebration cooking. Inspired by the deep flavours of Macau, this recipe blends classic Chinese whole spices with a Western style mirepoix base and rich red wine. The result is tender oxtail that falls from the bone in a glossy, aromatic braising sauce layered with soy, rock sugar and warming spice.
