Som Tam is one of Thailand's most iconic dishes, balancing sweet, sour, salty, spicy and umami flavours in every bite. Crisp green papaya is lightly bruised with green beans and cherry tomatoes in a clay mortar before being tossed with a vibrant dressing of lime, tamarind, palm sugar and fish sauce. Finished with dried shrimp and roasted peanuts, it's a refreshing salad that's bursting with bold flavour and texture.
Nasi Lemak is a classic Malaysian comfort dish built around fragrant coconut rice served with rich chicken curry, sambal, cucumber and crispy toppings. Packed with contrasting textures and bold flavours, it’s a true feast-style meal.
Beautifully Fragrant & Spicy Thai Chicken Stir Fry with Ginger is a comforting, deeply savoury dish packed with warming aromatics and punchy Thai seasoning. Built around wood ear mushrooms, julienned ginger and a robust fermented soybean based sauce, this stir fry delivers layers of umami, gentle heat and sweet salty balance. This Beautifully Fragrant & Spicy Thai Chicken Stir Fry with Ginger is perfect for a cold winter evening and comes together in minutes once prepped.
This Vietnamese Ginger Chicken Stir-Fry is a sweet, savoury and aromatic dish featuring juicy chicken thighs stir-fried with caramelised shallots, ginger and garlic in a rich coconut palm sugar and fish sauce glaze. Sitting somewhere between a stir-fry and a braise, it's a comforting Vietnamese classic that's perfect with steamed jasmine rice.
Crispy Vegetarian Spring Rolls
Chinese Vegetable Spring Rolls are a classic takeaway favourite, packed with finely sliced vegetables and wrapped in thin spring roll pastry before being deep fried until golden and crisp. This Chinese Vegetable Spring Rolls recipe follows the traditional method of flash frying the filling first to remove excess moisture, then rolling tightly and frying at 180°C for that signature crunch.
The key to perfect spring rolls is balance. The vegetables must be finely matchsticked, the filling cooked quickly on high heat and cooled before wrapping. A small amount of cornflour helps absorb moisture so the pastry stays crisp during frying.
Christmas-Style Karaage on the Bone
Super Crispy Japanese Fried Chicken is inspired by Japan’s famous Christmas fried chicken tradition, where families order crispy chicken feasts to celebrate the holidays. This Super Crispy Japanese Fried Chicken recipe combines a classic soy, sake and ginger marinade with a light flour and cornflour coating to create ultra crisp skin and juicy meat.
The secret is controlling the oil temperature. Start hot to seal the coating, lower the heat to cook the chicken gently through to the bone, then raise the heat again for a final crisp finish.
The result is golden, crackling skin with tender, flavourful meat inside.
These Malaysian Sambal Prawns feature juicy prawns simmered in a rich homemade sambal made with chillies, shallots, belacan and tamarind. Finished with fragrant kaffir lime leaves, this spicy, savoury dish is packed with authentic Malaysian flavour and is perfect served with steamed rice.
Spiced Lamb Skewers, or Yang Rou Chuan, are a popular Chinese street food originating from Xinjiang. Tender pieces of lamb are marinated, skewered and grilled, then dusted generously with a fragrant spice mix of Sichuan peppercorns, cumin-style spices and aromatics. The result is smoky, juicy skewers packed with bold flavour and a lightly numbing spice.
This Japanese Custard Pudding, or Purin, is silky smooth, creamy and delicately sweet, with a rich caramel layer that melts into the custard when turned out. It's a classic Japanese dessert that's simple yet elegant.
Simple Chilli Bean, Garlic and Ginger Oil Steamed Fish is a classic Chinese steamed fish dish finished with a sizzling aromatic oil. This Simple Chilli Bean, Garlic and Ginger Oil Steamed Fish recipe is built around fresh ginger, garlic and spring onion combined with fermented chilli bean sauce, then activated with smoking hot oil poured directly over the top.
Steamed fish is a staple of Cantonese home cooking. The beauty of this dish lies in its simplicity. Eight minutes of steaming keeps the fish tender and flaky, while the hot oil instantly cooks and releases the fragrance of the aromatics without browning them.
Deliciously Spicy Peanut Soba Noodles are a fresh, vibrant cold noodle salad packed with nutty depth, gentle heat and crisp vegetables. This Deliciously Spicy Peanut Soba Noodles recipe combines Japanese soba noodles with a rich peanut and sambal dressing, balanced by rice vinegar and light soy sauce for that perfect sweet, salty and spicy harmony.
Soba noodles have a firmer bite than many wheat noodles, and when soaked, briefly boiled and cooled properly, they deliver a beautiful al dente texture that holds the sauce perfectly.
Served chilled, this dish is ideal for warmer days or as a light yet flavourful lunch.
Simple Thai Basil Chicken Stir Fry is a fragrant, fast Thai street food classic made with minced chicken, garlic, shallots and fresh Thai basil. This Simple Thai Basil Chicken Stir Fry recipe balances honey, fish sauce and soy with just enough heat from fresh chillies, finished with a splash of chicken stock for a light glossy sauce.
Known in Thailand as Pad Krapow Gai, this dish is all about bold aromatics and high heat cooking. The basil must go in at the very end to keep its fresh peppery fragrance.
Taiwanese Popcorn Chicken, or Yan Su Ji, is a famous night market snack made from marinated chicken thigh, coated in starch and deep fried twice for an ultra-crispy finish. Tossed with a fragrant pepper salt and served with crispy fried basil, it’s savoury, aromatic and irresistibly crunchy.
This Steamed Tofu with Pickled Chilli is a simple Chinese home-style dish featuring silky steamed tofu topped with homemade quick-pickled green chillies and a fragrant ginger, garlic and spring onion dressing. Finished with hot oil and light soy sauce, it's packed with bold flavours despite using just a handful of ingredients.
This Double-Cooked Squid with Garlic, Green Chilli & Black Beans is a classic Hong Kong stir-fry featuring tender poached squid flash-fried with scorched green chillies, aromatic garlic and ginger, and a rich fermented black bean sauce. Poaching the squid first creates an exceptionally soft texture without the sponginess of bicarbonate of soda.
