This Crispy Shredded Chicken is crunchy, sticky and packed with sweet savoury flavour. Double-fried chicken thigh is coated in a glossy garlic and spring onion glaze for the ultimate homemade takeaway-style dish.
This Lamb Rendang is rich, deeply aromatic and slow-cooked until meltingly tender. Packed with fragrant spices, toasted coconut and creamy coconut milk, it’s a comforting Indonesian curry full of intense flavour.
Leftover Thanksgiving Banh Mi is the ultimate way to transform roast turkey, gravy and Brussels sprouts into bold Vietnamese street food. This Leftover Thanksgiving Banh Mi recipe recreates the light, airy baguette texture traditionally debated in Vietnam, then fills it with smoky wok fried turkey and sprouts finished with fish sauce, palm sugar and lime.
The key to a great banh mi is the bread. This version compares plain flour dough against a mix of plain flour and rice flour, with vitamin C used as a natural bread improver to create a lighter crumb. Once baked and crisp, it becomes the perfect vessel for rich leftover flavours.
This Bang Bang Cauliflower is crispy, spicy and coated in a sticky sweet-chilli glaze. With a balance of heat, savoury depth and light sweetness, it’s a bold vegan dish packed with flavour and texture.
This Beef Fried Rice is a takeaway-style favourite made with freshly cooked rice, tender marinated ribeye steak, fluffy egg and sweet peas. By seasoning the rice before cooking and quickly searing the beef, the result is a perfectly balanced fried rice with separate grains and juicy pieces of beef.
Biang Biang Noodles are wide, hand-pulled noodles from Xi’an, known for their chewy texture and dramatic “biang” stretching technique. Tossed in a fragrant chilli, garlic and black vinegar oil, they’re simple but packed with bold flavour.
This Chicken Katsu Curry features crispy panko-coated chicken served with a rich, mildly spiced coconut curry sauce. Comforting, slightly sweet and deeply savoury, it’s a takeaway favourite made at home.
Chicken Manchurian is a popular Indo-Chinese dish featuring crispy fried chicken tossed in a spicy, tangy and slightly sweet sauce. The chicken is coated in a light cornflour batter and deep fried until golden, then stir fried with peppers, onions, garlic and chillies before being coated in a glossy, flavour-packed sauce.
Juicy, smoky chicken skewers paired with a savoury peanut sauce layered with sweetness and gentle spice. This Chicken Satay with Peanut Sauce is a classic Indonesian and Malaysian favourite, where marinated chicken thighs are grilled until lightly charred and basted with sweet kecap manis before being served with a rich, creamy bumbu kacang.
Crispy Aromatic Duck Bao combines the classic flavours of Chinese crispy duck with soft steamed bao buns for a modern twist on a traditional favourite. Tender shredded duck with perfectly crisp skin is paired with fluffy steamed bao, quick pickled cucumber and spring onion, and a rich drizzle of hoisin sauce. This Crispy Aromatic Duck Bao recipe brings together the deep aromatic spices of traditional Chinese duck preparation with the light texture of freshly steamed bao buns, creating a perfect balance of savoury, sweet and tangy flavours.
Crispy Spicy Chilli Lamb is a bold Xinjiang inspired stir fry packed with smoky heat, aromatic spices and tender seared lamb. Traditionally cooked on large skewers over roadside barbecues in north western China, this dish recreates those flavours using a blazing hot wok. Tender chunks of lamb are marinated with cumin, soy sauce and Shaoxing wine before being flash fried with garlic, ginger, onion and dried chillies. Finished with a fragrant cumin and Sichuan peppercorn salt, Crispy Spicy Chilli Lamb delivers an addictive balance of smoky spice, savoury richness and the distinctive tongue tingling sensation of Sichuan pepper.
These Japanese Chicken Meatball Tsukune Skewers are juicy, savoury and coated in a glossy homemade teriyaki glaze. Made with freshly minced chicken thighs, sesame and ginger, they’re tender inside with a beautifully caramelised finish.
Spring Onion & Ginger Chicken Stir Fry is a classic Cantonese takeaway dish built around one of the most fundamental flavour bases in Chinese cooking: ginger, spring onion and garlic. Tender chicken thigh pieces are marinated and seared over high heat before being tossed with lightly charred vegetables and a savoury sauce of oyster sauce, rice wine and stock. The result is a fragrant, glossy stir fry where the sweetness of ginger and the aroma of spring onion shine through.
Wagyu Beef Bento Box is a luxurious Japanese inspired meal featuring beautifully marbled Wagyu beef, seasoned Japanese rice, quick seared yakiniku slices and homemade Wagyu nigiri. This Wagyu Beef Bento Box recipe highlights the natural marbling and melt in the mouth texture of Gunma Wagyu, seared quickly over high heat and glazed with a lightly caramelised garlic soy sauce.
Wagyu beef is prized for its intricate marbling and rich umami depth. The fat melts at a lower temperature than regular beef, giving it a buttery texture that almost dissolves on the tongue. In this bento, the Wagyu is served both seared and lightly torched over rice nigiri for contrast in texture and flavour.
These Spicy Korean Chicken Skewers are made with juicy chicken thighs marinated in a sweet, smoky gochujang sauce, threaded with onions and peppers, then charred until caramelised. Finished with sesame seeds, they're perfect served with steamed rice or wrapped in crisp lettuce leaves.
