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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.
A simple, and quick glass noodle stir-fry - Pad Woon Sen is perfect for a no fuss midweek dinner!
Light & Fluffy Chinese Bao Buns are one of the most iconic steamed breads in Chinese cuisine, known for their pillowy texture and slightly sweet flavour. Popularised across Taiwan and Japan as hirata-style folded buns, these steamed bao are perfect for stuffing with crispy meats, grilled fillings or fresh vegetables.
Learning how to make Light & Fluffy Chinese Bao Buns at home is all about understanding dough texture, gluten development and correct steaming technique. Using medium-gluten wheat flour, similar to Western plain flour but milled finer, gives the buns their soft white finish. The key is kneading until smooth, allowing proper proving time and steaming over a vigorous boil.
This Vietnamese Ginger Chicken Stir-Fry is a sweet, savoury and aromatic dish featuring juicy chicken thighs stir-fried with caramelised shallots, ginger and garlic in a rich coconut palm sugar and fish sauce glaze. Sitting somewhere between a stir-fry and a braise, it's a comforting Vietnamese classic that's perfect with steamed jasmine rice.
Lemongrass Beef Street Food Sandwich
Mouth-Watering Vietnamese Banh Mi is one of the most iconic Vietnamese street food sandwiches, combining crisp baguette, fragrant lemongrass beef, fresh herbs and sharp pickles in one perfectly balanced bite. This Mouth-Watering Vietnamese Banh Mi recipe follows a traditional Hanoi-inspired method, using a punchy lemongrass paste, fish sauce and shrimp paste to flavour juicy beef patties that are grilled or pan-fried until lightly charred. Banh Mi is all about contrast. Crispy baguette meets tender meat. Sweet, salty and savoury beef meets sour pickled carrot and daikon. Fresh coriander lifts everything. This Mouth-Watering Vietnamese Banh Mi keeps that authentic street food feel while using simple home techniques.
Korean Street Food Toast, often known as Ggilbeori Toast, is one of the most iconic Korean breakfast sandwiches. This Korean Street Food Toast recipe layers buttery toasted milk bread with a cabbage and egg omelette, melted cheese, sugar, ketchup and mayo for that unmistakable sweet and savoury flavour combination.
Sold by street vendors across Korea, this sandwich is known for its fluffy bread, crisp edges, creamy centre and a surprising sprinkle of sugar that balances the savoury egg and cabbage. It is fast, affordable and incredibly satisfying.
Hong Kong Style Chicken with Mixed Mushrooms
Quick & Easy Chinese Chicken & Mushroom Stir Fry is a classic Hong Kong style home cooking dish that celebrates wok hei, silky marinated chicken and lightly charred mushrooms. This Quick & Easy Chinese Chicken & Mushroom Stir Fry recipe uses the traditional wok clock method, searing each ingredient at the right moment for maximum flavour and texture.
In Cantonese cooking, ginger and spring onion form the aromatic backbone of countless stir fries. Combined with oyster sauce and Shaoxing rice wine, they create a savoury, lightly caramelised coating that wraps beautifully around tender chicken thigh and a medley of mushrooms.
Ayam Asam Pedas is a vibrant Malaysian stew where chicken is simmered in a fragrant chilli and shrimp paste broth enriched with tamarind, lemongrass and aromatic spices. Finished with okra, tomatoes and toasted coconut, it's light, spicy, gently sour and wonderfully aromatic, making it perfect served with steamed rice.
Sichuan Spicy Tofu with Minced Pork
Chinese Mapo Tofu is a bold and fiery Sichuan classic, known for its silky tofu, richly spiced minced pork and signature numbing heat from Sichuan peppercorns. This Chinese Mapo Tofu recipe follows the traditional layering method, building flavour from fermented black beans, chilli bean sauce and aromatics before gently braising delicate tofu in a deeply savoury red sauce.
Mapo Tofu originates from Sichuan province and is famous for its “mala” profile, meaning spicy and numbing. The key is cooking the pork and spices first to create a powerful base, then folding the tofu in gently at the very end so it holds its shape while absorbing flavour.
