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This Taiwanese Braised Pork Rice (Lu Rou Fan) is a comforting Taiwanese classic featuring finely diced pork belly slowly braised with shiitake mushrooms, rice wine, soy sauce and five-spice until meltingly tender and glossy. Served over steamed rice and finished with spring onions, it's a rich, sweet, savoury and deeply umami dish that's perfect for a hearty meal.
Delicious Vietnamese Chicken Pho is a light yet deeply aromatic noodle soup built on gently toasted spices, charred aromatics and slow simmered chicken stock. This Delicious Vietnamese Chicken Pho recipe layers cinnamon, star anise, cardamom and coriander seeds with lemongrass, ginger and onion to create a beautifully clear, fragrant broth that defines authentic pho. Unlike beef pho which can take several hours longer, chicken pho develops rich flavour in around an hour. Finished with shredded chicken, rice noodles, fresh herbs and lime, this bowl delivers that perfect Vietnamese balance of sweet, savoury and fresh.
Claypot Black Bean Salmon is a comforting one-pot dish where fragrant jasmine rice is cooked in a claypot until crisp at the base, then topped with salmon coated in a savoury black bean paste. As the fish steams over the rice, the flavours infuse together, creating a rich, aromatic dish with crispy ginger rice and tender salmon.
School of Wok Technique Guide
If your wok has developed speckles of rust, do not throw it away. A carbon steel wok can almost always be rescued. Rust usually forms because the wok was not dried properly after washing. The good news is that rescuing a wok simply means re seasoning it correctly.
Pad Mee Korat is a traditional Thai noodle stir-fry from Nakhon Ratchasima, featuring rice noodles, pork mince and egg tossed in a rich homemade sauce of caramelised sugar, tamarind and fish sauce. Sweet, sour, salty and gently spicy, it's a delicious alternative to the more familiar Pad Thai.
These Korean Fish Omelette Parcels feature flaky white fish coated in a seasoned egg mixture and pan-fried until golden and crisp. Finished with a fragrant Korean chilli oil, they're a simple, protein-packed dish that's perfect served with steamed rice and vegetables.
Ayam Kecap is a classic Indonesian chicken dish braised in kecap manis, the region's famous sweet soy sauce. Rich, sticky and packed with garlic, shallots, ginger and chilli, it's a simple one-pan recipe that delivers the perfect balance of sweet, salty and spicy flavours.
These Vietnamese Banana Fritters are wonderfully crisp on the outside with a soft, creamy, almost custard-like banana centre. Coated in a light sesame batter and double-fried until golden, they're a classic Southeast Asian street food dessert that's quick and incredibly satisfying.
An Old Chinese Favourite – Beef & Onion Stir Fry is one of those nostalgic takeaway classics that is simple, fast and incredibly satisfying. Tender rump steak is lightly marinated, flash fried for caramelised edges, then tossed with chunky onions in a glossy sweet savoury orange sauce. This An Old Chinese Favourite – Beef & Onion Stir Fry delivers that classic sizzling plate flavour with natural sweetness and deep umami balance.
This quick stir-fry pairs tender slices of ribeye steak with crisp asparagus in a rich oyster, mustard and Shaoxing sauce. Cooked over high heat, it's a simple weeknight meal that delivers maximum flavour while keeping the beef beautifully succulent.
