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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.
Ayam Asam Pedas is a vibrant Malaysian stew where chicken is simmered in a fragrant chilli and shrimp paste broth enriched with tamarind, lemongrass and aromatic spices. Finished with okra, tomatoes and toasted coconut, it's light, spicy, gently sour and wonderfully aromatic, making it perfect served with steamed rice.
This Tandoori Style Chicken is smoky, spiced and full of flavour, with a yoghurt-based marinade that tenderises the meat and creates a beautifully charred coating. Cooked without a tandoor, it still delivers that classic grilled finish.
These Vietnamese Coconut Braised Pork Ribs are tender pork ribs gently braised in naturally sweet coconut water with fish sauce, oyster sauce and aromatics. The sauce reduces into a glossy, savoury-sweet glaze that caramelises beautifully around the ribs while the fresh coriander adds a final burst of flavour.
Soto Ayam is a comforting Indonesian chicken soup featuring a fragrant spice paste, homemade chicken broth and tender shredded chicken served with egg noodles, rice vermicelli, fresh vegetables and crispy fried mung bean noodles. Rich with turmeric, lemongrass, galangal and warming spices, it's a deeply aromatic soup that's perfect for chilly evenings.
These Red Braised Pork Ribs are slowly simmered in a rich sauce of dark soy, Shaoxing rice wine and rock sugar, infused with ginger, spring onions and warming spices. The result is tender ribs coated in a glossy sweet, savoury and aromatic caramelised glaze.
These Malaysian-style Banana Fritters are crispy on the outside, soft and sweet on the inside, with a light, chunky banana batter. Finished with cinnamon sugar, they’re a quick and comforting treat.
This Steamed Sea Bream with Salted Soybeans & Chilli Hoisin Sauce is a classic Cantonese whole fish dish featuring delicately steamed sea bream finished with fragrant coriander, spring onions and a rich savoury sauce of fermented soybeans, hoisin and chilli bean paste. Perfect for sharing, it's traditionally served with steamed rice and green vegetables.
Crispy Cantonese Style with Sweet & Sour Heat
General Tso’s Chicken is one of the most popular Chinese takeaway dishes in the West, known for its crispy deep fried chicken pieces coated in a glossy, sweet, tangy and lightly spicy sauce. This General Tso’s Chicken recipe follows a Cantonese style marinade and double fry technique to achieve ultra crisp chicken before wrapping it in a caramelised chilli vinegar glaze.
The secret to great General Tso’s Chicken is texture control. The chicken must be coated in a dry, dusty cornflour layer before frying. The sauce should be reduced to a syrupy consistency before tossing. And the final stir fry stage should be fast, hot and decisive so the chicken stays crisp.
These Korean Pork Belly Tacos combine slow-roasted, melt-in-the-mouth pork belly with soft homemade corn tortillas, quick pickled red onions and fresh lime. Sweet, spicy, savoury and tangy, they're the perfect fusion of Korean and Mexican flavours.
