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This Northern Thai Laab is a peppery, smoky and aromatic pork salad that celebrates traditional nose-to-tail cooking. Unlike the more familiar lime-based laab, this northern version uses a fragrant spice paste of toasted chillies, galangal, shallots and peppers, combined with minced pork, liver and intestine for a rich and deeply savoury dish.
Crispy Vegetarian Spring Rolls
Chinese Vegetable Spring Rolls are a classic takeaway favourite, packed with finely sliced vegetables and wrapped in thin spring roll pastry before being deep fried until golden and crisp. This Chinese Vegetable Spring Rolls recipe follows the traditional method of flash frying the filling first to remove excess moisture, then rolling tightly and frying at 180°C for that signature crunch.
The key to perfect spring rolls is balance. The vegetables must be finely matchsticked, the filling cooked quickly on high heat and cooled before wrapping. A small amount of cornflour helps absorb moisture so the pastry stays crisp during frying.
Ginataang Manok is a comforting Filipino coconut chicken stew made with bone-in chicken, ginger, garlic and onions simmered in rich coconut milk. Finished with tender green papaya and a touch of smoked paprika, it's a simple, homely dish that's perfect served with steamed rice.
Tamarind Prawns (Udang Goreng Assam) are a bold Southeast Asian dish combining juicy prawns with a tangy, slightly sweet tamarind sauce. Paired with a fiery sambal belacan, this dish delivers a perfect balance of sour, savoury and spicy flavours with a lightly crispy finish.
This Soy Sauce Chicken is a simple Cantonese-style braised chicken dish with beautifully caramelised chicken thighs coated in a rich soy sauce glaze. Cooked in one wok with ginger, spring onions and star anise, it's a comforting family favourite that's perfect served with steamed rice.
This Goan-style Pork Vindaloo is rich, spicy and tangy, with tender pork belly slow-cooked in a fragrant blend of toasted spices, chillies, vinegar and tamarind. Unlike the bright red takeaway version, this recipe delivers a deeper, more aromatic curry with incredible depth of flavour.
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.
Warming Vietnamese Beef Stew is a deeply aromatic slow cooked dish packed with lemongrass, garlic, shallots and warming spices, gently simmered until the beef becomes melt in the mouth tender. This Warming Vietnamese Beef Stew recipe builds flavour from a fresh pounded paste, sears secondary cuts of beef for richness, then slowly braises with tomato and stock for hours until naturally thickened.
Known in Vietnam as a comforting cold weather stew, this dish reflects both French and Chinese influence, with five spice, star anise and cinnamon creating a beautifully fragrant broth. The key is slow cooking to allow the paste and spices to fully infuse the beef.
