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This Malaysian Chicken Curry is rich, aromatic and deeply comforting, layered with fragrant spices, coconut sweetness and tender chicken. Perfect served with coconut rice for a full nasi kandar experience.
Kale, Cod & Pine Nut Crystal Dumplings
Healthy Chinese Fun Gor Dumplings are delicate crystal skinned dim sum parcels filled with vibrant greens, flaky cod and crunchy pine nuts. This Healthy Chinese Fun Gor Dumplings recipe is inspired by traditional Hong Kong crystal dumplings, using wheat starch and tapioca starch to create that signature translucent pastry.
Fun Gor dumplings are often associated with seafood and light fillings. In this version, blanched kale and spinach are folded with cod for lean protein, while pine nuts add natural richness and texture. The key to success is blanching vegetables briefly to retain colour, using boiling water to bind the gluten free pastry and steaming gently until the wrappers turn beautifully clear.
Thai Steamed Fish is a light, fragrant dish where whole fish is gently steamed with lemongrass, galangal and kaffir lime leaves, then finished with a punchy lime and fish sauce dressing. The result is tender, flaky fish infused with fresh herbs and balanced with sweet, sour and salty flavours.
These Five Spice Pork Rolls are crispy, fragrant and packed with juicy pork, prawns and crunchy water chestnuts. Wrapped in bean curd skin and deep fried, they’re a classic Southeast Asian snack with bold flavour and texture.
Xian Bing is a traditional northern Chinese street food often described as a Chinese meat pie or pan fried dumpling pancake. These golden crispy pastries are filled with a juicy minced beef mixture flavoured with ginger, spring onion, oyster sauce and aromatic Sichuan peppercorn. The dough is simple and soft, allowing the filling to remain tender while the outside becomes beautifully crisp in the pan. This Xian Bing recipe focuses on balancing texture with flavour, delivering a crispy golden crust and a rich, savoury filling that bursts with juices when you bite into it.
