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This Chicken Katsu Sando is a Japanese convenience store classic featuring crispy panko-coated chicken breast layered with finely shredded cabbage, creamy Japanese mayonnaise and tangy tonkatsu sauce between thick slices of fluffy milk bread. Crispy, juicy and incredibly satisfying, it's the ultimate Japanese sandwich.
Delicious Chinese Dim Sum Turnip Cake, also known as Lo Bak Go, is a classic Cantonese
dim sum dish made with grated turnip, rice flour and savoury aromatics, steamed until set and
then pan fried until crisp. This Delicious Chinese Dim Sum Turnip Cake recipe follows a
traditional method, building flavour gently before steaming to create that signature soft
interior and golden crispy edge.
Turnip cake is all about texture. Steamed first to set the rice flour paste, then chilled and
sliced before frying, it delivers a crisp exterior with a smooth, melt in the mouth centre and
bites of tender turnip throughout.
Claypot Black Bean Salmon is a comforting one-pot dish where fragrant jasmine rice is cooked in a claypot until crisp at the base, then topped with salmon coated in a savoury black bean paste. As the fish steams over the rice, the flavours infuse together, creating a rich, aromatic dish with crispy ginger rice and tender salmon.
This Leftover Roast Chicken Thai Som Tam-Style Salad is a fresh, vibrant and budget-friendly meal that transforms leftover roast chicken into a crunchy Southeast Asian-inspired salad. Crisp apple, green beans, raw aubergine and tomatoes are tossed in a punchy fish sauce and lime dressing, then topped with shredded chicken and crushed peanuts.
Jeremy’s Ultimate BBQ Marinade with Barbecued Vegetables is a bold, soy based barbecue sauce inspired by classic Chinese flavours and designed to caramelise beautifully over fire. This Jeremy’s Ultimate BBQ Marinade with Barbecued Vegetables recipe balances light and dark soy, sugar, mustard and aromatics to create a glossy, savoury sweet glaze perfect for grilling.
The beauty of this marinade is versatility. It can be used across multiple dishes and works particularly well with mushrooms, asparagus and peppers cooked over charcoal. The key is managing heat to prevent burning while encouraging proper caramelisation.
Roti Canai is a flaky Malaysian flatbread made from a simple dough that's stretched, folded and pan-fried until crisp and golden. Perfect served alongside curries, chutneys or even jam, it's a wonderfully versatile bread with light, buttery layers.
Soybean Paste Steamed Fish
Steamed Whole Fish Chinese Tau Cheo Style is a classic Cantonese home dish that celebrates freshness, simplicity and balance. Tau cheo, a fermented soybean paste, forms the savoury backbone of this recipe, blended with ginger, garlic and plum sauce to create a deeply aromatic paste that steams gently over the fish.
In Chinese cuisine, steaming a whole fish symbolises abundance and prosperity. The key is choosing a very fresh fish, steaming it just long enough to cook through, then finishing with hot oil poured over spring onion and chilli to release fragrance and sizzle.
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.
This Vietnamese Chicken Meatball Pho is fragrant, comforting and packed with fresh aromatic flavour. Tender lemongrass chicken meatballs are gently poached in a light spiced broth and served over silky rice noodles with herbs and lime.
