Delicious Singapore Chilli Crab is one of Singapore’s most famous seafood dishes, known for its vibrant red, sweet and spicy sauce that clings to fresh crab. This Delicious Singapore Chilli Crab recipe builds flavour slowly by stewing onion, ginger and chilli before caramelising sweet chilli, palm sugar and shrimp paste into a rich base. The crab is then gently steamed in the sauce and finished with ribbons of egg for that signature glossy texture.
This Szechuan Beef is a bold, fiery stir fry packed with numbing Sichuan peppercorns and a rich, savoury-spicy sauce. Tender slices of beef are quickly seared and coated in a punchy mala glaze.
Braised Chilli Tofu is a simple Korean-inspired home-cooked dish that’s all about gentle heat, mellow spice and deep savoury flavour. Firm tofu is pan-fried until golden to seal in moisture, then slowly braised in a sweet, spicy soy-based sauce infused with gochugaru and garlic. The result is tofu that’s soft inside, lightly crisp outside and completely soaked in a rich chilli broth – perfect with steamed rice to mop up every last drop.
Air Fryer Five Spice Fried Chicken Wings are ultra crispy, fragrant wings coated in Chinese five spice and topped generously with crunchy fried garlic and lemongrass. This Air Fryer Five Spice Fried Chicken Wings recipe delivers deep fried style texture using an air fryer, finished with a homemade sweet chilli sauce that is sticky, glossy and perfectly balanced.
Chinese five spice gives warmth and subtle sweetness, while bicarbonate of soda in the coating creates those craggly, crisp edges. Finished with golden fried garlic and lemongrass, these wings are bold, aromatic and completely moreish.
‘Flies Head’ Stir Fry is a quick and simple Taiwanese pork mince stir fry packed with Chinese chives and fermented black beans. Despite the unusual name, there are no flies involved. The name refers to the appearance of fermented black soy beans, which resemble tiny black dots scattered through the dish.
This ‘Flies Head’ Stir Fry recipe balances savoury fermented black beans, sweet hoisin, gentle heat from chillies and the bold garlic flavour of Chinese chives. Cooked properly over high heat, the pork becomes separate and lightly crisp while the chives stay vibrant and slightly crunchy.
Pineapple Buns are a classic Hong Kong bakery treat—soft, fluffy sweet buns topped with a crumbly, golden crust that resembles a pineapple. Often served warm with a slice of butter, they’re rich, nostalgic and irresistible.
These Chicken Lettuce Wraps are a fresh and flavourful stir-fry dish served in crisp lettuce cups. Packed with minced chicken, vegetables and a rich savoury sauce, they’re all about texture, balance and bold wok flavour.
Temaki Sushi are hand-rolled cones of crispy nori filled with soft sushi rice, fresh fish and vibrant toppings. This simple version combines seasoned rice with salmon and tuna, finished with creamy, savoury dressings for a fun and interactive way to enjoy sushi at home.
These Halloween Pumpkin Bao Buns are soft, fluffy steamed buns shaped like pumpkins and filled with a rich, molten chocolate centre. Lightly sweet and fun to make, they’re perfect for festive baking and getting creative in the kitchen.
This Hong Kong-style Sweet & Sour Pork is a unique twist on the classic—featuring crispy pork pieces coated in a rich, caramelised sauce instead of the usual ketchup-based version. With a toffee-like glaze, sesame crunch and optional crispy crackling topping, it delivers bold texture and flavour in every bite.
This Leftover Roast Chicken Thai Som Tam-Style Salad is a fresh, vibrant and budget-friendly meal that transforms leftover roast chicken into a crunchy Southeast Asian-inspired salad. Crisp apple, green beans, raw aubergine and tomatoes are tossed in a punchy fish sauce and lime dressing, then topped with shredded chicken and crushed peanuts.
This Korean Beef Bulgogi is sweet, savoury and incredibly tender, featuring thinly sliced beef marinated in a fragrant blend of Asian pear, soy, garlic and sesame before being quickly seared with vegetables. Perfect served with steamed rice, bibimbap or wrapped in lettuce leaves.
Thai Basil Duck Stir Fry is a fragrant, high heat wok dish where crispy duck breast is sliced and flash fried with vegetables, chilli and Thai basil. The duck is first blanched and pan seared to render the fat and crisp the skin, then quickly stir fried with a savoury sauce made from fish sauce, sambal and coconut water. The result is a rich yet fresh dish where the aromatic basil balances the sweetness of palm sugar and the savoury depth of the duck.
This tamarind hoisin braised duck is a rich, homely dish inspired by Jeremy Pang’s Saturday Special with Gressingham duck, slowly simmered until tender with a naturally thickened, glossy sauce.
Ayam Taliwang is a fiery Indonesian grilled chicken dish originating from the island of Lombok. Chicken is simmered in a rich spice paste made from chillies, shallots, garlic, shrimp paste and palm sugar, then finished over high heat to develop a smoky char. The result is tender, juicy chicken coated in a bold, spicy sauce with deep umami flavour and a hint of sweetness.
