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Turmeric and Dill Fish is a vibrant Vietnamese-inspired dish where chunks of white fish are marinated in a fragrant paste of galangal, garlic and turmeric, then quickly stir fried with spring onions and fresh dill. Finished with a light fish sauce and lime dressing, the dish is fresh, aromatic and lightly caramelised, with herbs playing a starring role.
This Korean Fried Chicken Burger features extra-crispy chicken thighs coated in a sticky gochujang glaze, served in a toasted bun with a crunchy kimchi slaw. Sweet, spicy, tangy and savoury, it's an irresistible burger packed with bold Korean-inspired flavours.
Yasai Yaki Udon is a quick Japanese-inspired stir-fry featuring chewy udon noodles tossed with crisp vegetables in a savoury, slightly sweet sauce. Fresh udon noodles are briefly soaked to separate them before being stir-fried with garlic, spring onions, carrots, peppers, pak choi and shiitake mushrooms. Finished with a rich mushroom stir-fry sauce, soy sauces and mirin, it's a simple vegetarian meal that's perfect for busy weeknights.
This Hong Kong-style Black Pepper Beef is a bold, high-heat stir fry combining tender ribeye, crispy potatoes and blistered vegetables. Finished with a rich black pepper sauce, the dish delivers deep savoury flavour with a peppery kick and signature wok hei.
Indulge in these delectable chicken parcels, wrapped in fragrant Pandan leaves and served with a mouth-watering dipping sauce.
Chicken Bulgogi is a quick and flavourful Korean dish where tender chicken is marinated in a sweet, savoury and lightly spicy sauce, then cooked over high heat to achieve a smoky, caramelised finish. Served with a refreshing radish salad and crisp lettuce wraps, it creates a perfect balance of bold and fresh flavours.
These crispy Vegetable Pakoras are a popular Indian snack made with shredded vegetables, fragrant spices and gram flour, then deep-fried until golden. Served with a cooling coriander yoghurt dip, they're perfect as a starter or afternoon treat.
Singapore Fried Rice Vermicelli
Singapore Noodles, also known as Singapore Fried Rice Vermicelli, is a vibrant curry spiced noodle stir fry that is hugely popular in Chinese takeaways across the UK. Despite the name, the dish is believed to have Cantonese roots, combining rice vermicelli with Madras style curry powder for its signature golden colour and fragrant spice.
This Singapore Noodles recipe focuses on correct noodle preparation, high heat wok control and even distribution of curry spice through the classic “round and forward” folding motion.
The key is soaking, drying and cooking quickly so the noodles remain separate, lightly coated and never soggy.
Char Kway Teow is one of Malaysia’s most famous street food noodle dishes, known for its smoky wok hei flavour, sweet savoury sauce and quick high-heat stir frying. Wide flat rice noodles are tossed with prawns, egg, bean sprouts and Chinese chives in a rich sauce made with sambal, shrimp paste and sweet soy. The key to great Char Kway Teow is intense heat, minimal stirring and allowing the noodles to lightly caramelise in the wok.
