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Malaysian Popiah is a fresh street food pancake wrap traditionally filled with vegetables, herbs and savoury sauces. This festive twist turns it into the perfect Christmas leftover dish, combining roast turkey, crispy bacon, roast potatoes and crunchy vegetables with sweet hoisin, spicy sambal and cranberry sauce. Wrapped in soft homemade pancakes, this Malaysian Popiah with Christmas Leftovers delivers sweet, spicy, savoury and crunchy textures all in one bite.
Three Cup Chicken is a classic Taiwanese dish made with equal parts soy sauce, rice wine and sesame oil, finished with fragrant basil for a bold, aromatic punch. This Three Cup Chicken recipe focuses on caramelising rock sugar first, searing large chunks of chicken for char, then reducing the sauce until glossy and sticky.
Despite the name, it is not made with three cups of liquid. The “three cups” refer to equal quantities of soy sauce, rice wine and sesame oil. The final flourish of basil transforms the dish into something intensely savoury, slightly sweet and beautifully aromatic.
Chinese Garlic & Egg Fried Rice is one of the fundamental building blocks of Cantonese home cooking. This Chinese Garlic & Egg Fried Rice recipe focuses on two essentials: properly chilled rice and high heat wok control. By making a simple garlic infused oil first and cooking each ingredient in sequence, you achieve separate grains, light egg ribbons and that signature smoky wok flavour.
The key to great fried rice is cold, day old rice. Fresh rice contains too much moisture and will clump together. Once chilled overnight, the grains firm up and separate easily when stir fried at high heat.
Delicious Vegan Ramen is proof that you do not need bones or pork fat to create a deeply savoury, comforting bowl of ramen. This Delicious Vegan Ramen recipe builds flavour slowly from caramelised onion, garlic, ginger, mushrooms and dried soybeans, simmered for hours to extract maximum umami. Finished with miso seasoning, miso glazed tofu and carrots, and fresh greens, it delivers richness, depth and balance in every spoonful.
The key to this ramen is patience. A long simmered vegetable stock combined with fermented miso creates the creamy body and savoury backbone traditionally associated with meat based broths.
Make the most of your leftovers with this delicious Turkey Biryani dish. Think festive flavours balanced with authentic Asian tastes, all rolled into a classic Indian curry.
Crispy Korean Seafood Pancake, known as Haemul Pajeon, is a savoury Korean classic made with spring onions, seafood and a light batter that fries to crisp edges while staying soft and slightly gooey in the centre.
The key to a great Haemul Pajeon is a thin, cold batter, plenty of oil in the pan and layering the seafood into the pancake while the batter is still slightly soft so it binds naturally. A simple soy-vinegar dipping sauce completes the balance of salty, sweet and tangy flavours.
