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Chongqing Xiao Mian are bold, flavour-packed Sichuan noodles known for their signature mala taste—numbing Sichuan peppercorns paired with fragrant chilli oil. This version includes handmade alkali noodles for that authentic chewy bite, combined with a simple yet powerful sauce and fresh toppings.
This Hot & Sour Sesame Pork Stir-Fry is a quick, flavour-packed dish of spicy minced pork, crunchy Chinese leaf and onions coated in a rich sesame sauce. Balanced with soy, rice vinegar and chilli oil, it's a simple weeknight stir-fry that's perfect with steamed rice.
Bún Bò Huế is a rich, deeply aromatic Vietnamese beef noodle soup known for its bold broth, fragrant lemongrass and signature red chilli oil. The stock is slowly simmered for hours to create a powerful umami base, then layered with shrimp paste, aromatic spice oil and a spicy saté chilli sauce. Finished with tender sliced beef, fresh herbs and a squeeze of lime, this dish delivers heat, depth and freshness in every spoonful.
This Beef Kway Teow is a quick and smoky Southeast Asian noodle stir-fry with tender velveted beef, fresh rice noodles, garlic chives and bean sprouts. Finished with kecap manis and fish sauce, it's a rich, savoury weeknight meal full of wok hei flavour.
This Fragrant Aubergine with Pork Mince is a comforting Chinese braised dish featuring tender charred aubergine simmered in a rich savoury pork sauce. Flavoured with ginger, garlic, chilli bean paste and black vinegar, it's a rustic family favourite that's perfect served with steamed rice.
Gado-Gado is one of Indonesia's best-loved salads, combining crisp vegetables, potatoes, eggs and fresh salad leaves with a rich, fragrant peanut sauce. This version is flavoured with lime leaves, shrimp paste, tamarind, coconut milk and kecap manis, creating a beautifully balanced dressing that's sweet, savoury, nutty and gently tangy. Finished with crispy fried shallots and spring onions, it's a hearty salad that's anything but ordinary.
Fresh Vietnamese Summer Rolls with Nuoc Cham are light, vibrant and packed with crisp vegetables, fragrant herbs and delicate rice vermicelli, all wrapped in translucent rice paper. This Fresh Vietnamese Summer Rolls with Nuoc Cham recipe celebrates fresh ingredients and clean flavours, finished with a classic sweet, sour and savoury Vietnamese dipping sauce.
Often compared to Vietnamese sushi, summer rolls are not cooked but carefully assembled. The key is balance in both texture and flavour, with the nuoc cham dressing bringing everything together.
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.
This Lemongrass Grilled Chicken, inspired by the Laotian classic Ping Gai Noi, is packed with aromatic lemongrass, garlic, coriander and toasted chilli. Roasted under weight to keep it juicy, then finished with a spicy, tangy dipping sauce, it's the perfect fakeaway feast.
