Korean Fried Chicken Wings (KFC)
Korean Fried Chicken Wings, the real KFC, are crispy and flavorful chicken wings that are fried to perfection. A delicious Korean twist on a classic favorite.
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Korean Fried Chicken Wings, the real KFC, are crispy and flavorful chicken wings that are fried to perfection. A delicious Korean twist on a classic favorite.
Double Cooked Pork Belly is a classic Sichuan-style dish where pork is first gently poached with spices, then sliced and stir fried over high heat with chillies and a rich savoury sauce. The initial poaching tenderises the pork and removes excess fat, while the final stir fry crisps the edges and coats each slice in a glossy spicy glaze. This two-stage cooking method creates pork that is both succulent and slightly crisp.
Red Braised Pork Belly with Eggs
Chinese Braised Pork Belly with Fermented Red Tofu is a deeply savoury, slow cooked classic that delivers melt in the mouth pork coated in a silky maroon glaze. This Chinese Braised Pork Belly recipe uses fermented red tofu to create natural richness and body in the sauce without any added thickening agents.
The key to proper braising is caramelising both the meat and the sauce before adding liquid. That initial frying stage breaks down the fat, builds flavour and creates the foundation for the glossy finish that defines this dish. Traditionally finished with hard boiled eggs simmered in the sauce, this is comfort food at its most nostalgic and satisfying.
Spiced Lamb Skewers, or Yang Rou Chuan, are a popular Chinese street food originating from Xinjiang. Tender pieces of lamb are marinated, skewered and grilled, then dusted generously with a fragrant spice mix of Sichuan peppercorns, cumin-style spices and aromatics. The result is smoky, juicy skewers packed with bold flavour and a lightly numbing spice.
Sichuan Street Food Noodles with Sesame & Pork
Spicy Chinese Dan Dan Noodles are one of Sichuan’s most famous street food dishes, known for their deep savoury flavour, nutty sesame base and warming chilli heat. Traditionally served from street stalls in Chengdu, these noodles combine a rich sesame paste dressing with spicy minced pork and preserved vegetables for layers of texture and umami.
The balance is key. Nutty sesame paste, savoury soy, gentle sweetness, sharp black vinegar and fragrant chilli oil create the base. On top sits caramelised pork mince with pickled Sichuan vegetable, finished with fresh greens and herbs. When mixed together, the sauce loosens with hot stock and coats every strand beautifully.
Tteokbokki is a popular Korean street food made with chewy rice cakes simmered in a spicy, sweet and savoury gochujang sauce. This version uses a light anchovy and kombu stock for depth, with fish cakes and vegetables added for texture. The sauce thickens as it cooks, coating each rice cake in a rich, glossy glaze.
Spicy BBQ Gochujang Aubergine is a smoky, sticky barbecue dish that transforms a humble aubergine into something deeply savoury and richly caramelised. This Spicy BBQ Gochujang Aubergine recipe layers hoisin, gochujang and rice wine over scored aubergine, then finishes it with an herby barbecue marinade for bold summer flavour.
Cooking aubergine over fire is all about treating it like meat. First sear it over direct heat to develop char, then allow it to cook through gently so the flesh becomes soft, silky and almost creamy inside.