Chicken Curry Kapitan is a rich and aromatic Malaysian curry featuring tender chicken thighs marinated with turmeric before being simmered in a fragrant homemade spice paste of chillies, lemongrass, galangal and shrimp paste. Finished with creamy coconut milk and potatoes, it's a comforting Peranakan classic with a gentle warmth balanced by a squeeze of fresh lime.

Inspired by a School of Wok Mystery Bag Cook-Off, this dish combines seared mackerel glazed with a sweet soy dressing, homemade pancakes and a refreshing wakame seaweed salad. Fresh pear, cucumber, ginger and sesame bring balance to the rich fish, creating a dish reminiscent of duck pancakes with a Japanese-inspired twist.

This nourishing Oat Congee swaps traditional rice for steel-cut oats, creating a creamy, wholesome bowl packed with fibre and slow-release energy. Finished with seared shiitake mushrooms, spring onions and chilli, it's the perfect comforting breakfast or light meal.

Pad See Ew is one of Thailand's most popular noodle dishes, featuring wide rice noodles stir-fried with tender beef, egg and Chinese greens in a rich sweet and savoury sauce. The key to great Pad See Ew is cooking over high heat to develop the signature smoky char known as wok hei.

Pani Puri is one of India's most iconic street foods, featuring crisp, hollow semolina shells filled with spiced potatoes, crunchy chickpeas, fresh vegetables and sweet tamarind chutney. Every bite is a delicious combination of crisp, soft, sweet and tangy flavours.

These Peanut Butter Protein Power Balls are a quick, no-bake snack packed with oats, cocoa, cinnamon and high-protein peanut butter. Easy to make and naturally satisfying, they're perfect for post-workout fuel or a healthier alternative to processed snacks.

Deep frying is one of the most important techniques in Chinese cooking, but it's not simply about cooking food in hot oil. The key is understanding heat control. Different foods require different frying temperatures, and adjusting the heat during cooking creates crisp, non-greasy results while ensuring thicker ingredients cook all the way through.

These Taiwanese Sesame Spring Onion Rolls are crisp on the outside, soft and fluffy inside, with a savoury spring onion filling scented with sesame oil and white pepper. Finished with a sweet glaze and sesame seeds, they're perfect for breakfast, a snack or alongside a meal.

This Sichuan Sweet & Sour Pork Stir-Fry is a rustic take on the classic dish, combining tender pork shoulder with earthy mushrooms, bamboo shoots and pickled mustard greens in a rich sweet, sour and spicy sauce. Finished with toasted Sichuan peppercorns, it's packed with bold, comforting flavours.

This Simple Miso Soup is a classic Japanese comfort food made from homemade dashi infused with kombu and bonito flakes, finished with silky tofu, wakame seaweed and spring onions. Light, nourishing and packed with umami, it's a quick and authentic soup that's perfect as a starter or alongside any Japanese meal.

This Singapore Hokkien Mee is a comforting noodle dish combining egg noodles and rice vermicelli with prawns, bean sprouts and garlic chives, all cooked in a rich homemade prawn stock. Swapping lard for vegetable oil creates a lighter version while keeping all of the classic savoury flavour. 

Steaming is one of the healthiest and most effective ways to cook chicken, producing exceptionally juicy meat while preserving its natural flavour. These two recipes showcase different approaches: a fragrant Guangxi Steamed Chicken topped with a sizzling Chinese chive dressing, and a complete Steamed Chicken & Mushroom Rice Bowl, where marinated chicken cooks directly over jasmine rice for an effortless one-bowl meal.