Szechuan Beef (Spicy Mala Stir Fry)
This Szechuan Beef is a bold, fiery stir fry packed with numbing Sichuan peppercorns and a rich, savoury-spicy sauce. Tender slices of beef are quickly seared and coated in a punchy mala glaze.
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This Szechuan Beef is a bold, fiery stir fry packed with numbing Sichuan peppercorns and a rich, savoury-spicy sauce. Tender slices of beef are quickly seared and coated in a punchy mala glaze.
Pani Puri is one of India's most iconic street foods, featuring crisp, hollow semolina shells filled with spiced potatoes, crunchy chickpeas, fresh vegetables and sweet tamarind chutney. Every bite is a delicious combination of crisp, soft, sweet and tangy flavours.
Chinese Fried Fish with Soy Sauce is a beautifully simple dish that highlights crisp skin, flaky white fish and a fragrant ginger, garlic and spring onion sauce. The fish is lightly seasoned, dusted with cornflour and shallow fried until golden and crisp, then finished with a savoury soy glaze that carries a gentle sweetness. This Chinese Fried Fish with Soy Sauce is all about restraint, timing and letting the fish shine.
Simple Salt and Pepper Squid is a Cantonese takeaway favourite built around lightly battered baby squid, fried until crisp and finished with a smoky salt, chilli and garlic toss. This Simple Salt and Pepper Squid recipe focuses on proper cornflour coating, correct oil temperature and a lightning fast final stir fry to keep the squid tender and crunchy.
The secret to great salt and pepper squid is dryness. The squid must be coated thoroughly in seasoned cornflour and fried quickly at high heat. The final toss with garlic, chilli and cracked black pepper should take only seconds to avoid burning.
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Kerala Fish Curry is a classic South Indian coastal dish known for its fragrant spices, creamy coconut sauce and delicate seafood. Originating from the Kerala region of India, this curry combines mustard seeds, curry leaves and warming spices with coconut milk to create a rich, aromatic base. In this Kerala Fish Curry, large chunks of cod are gently simmered in the sauce so the fish stays tender and flaky without breaking apart. The result is a beautifully balanced curry with heat from green chillies, warmth from toasted spices and a smooth coconut finish.
This Charred Pineapple Sweet & Sour Chicken takes the classic crispy chicken you love and elevates it with deeply roasted fresh pineapple and black rice vinegar. By charring the pineapple first and reducing the sauce slowly with stock, you create a lighter, more natural sweet and sour flavour — less sticky, more refined, and packed with smoky depth.
Alternate Ways To Cut Mango and Cucumbers is a knife skills tutorial inspired by street food techniques from Thailand and India. This Alternate Ways To Cut Mango and Cucumbers guide shows you how to julienne an unripe mango cleanly against the stone and how to fine dice a cucumber while keeping it mostly intact for control and precision.
These techniques focus on stability, control and using the natural structure of the ingredient to guide your knife. While traditionally done in the hand by experienced street vendors, this version adapts the methods safely for the home cook.