Thai Fried Chicken (Hat Yai Style)
This Thai Fried Chicken is crispy, savoury and packed with fragrant garlic and pepper flavour. Marinated bone-in chicken is coated in a light tempura-style batter and deep fried until golden and crunchy.
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This Thai Fried Chicken is crispy, savoury and packed with fragrant garlic and pepper flavour. Marinated bone-in chicken is coated in a light tempura-style batter and deep fried until golden and crunchy.
Quick Wok-Style Kimchi Bokkeumbap
Tasty Korean Kimchi Fried Rice is a bold, punchy and deeply satisfying dish built around fermented kimchi, high heat wok cooking and a perfectly crisp fried egg on top. This Tasty Korean Kimchi Fried Rice recipe follows the classic fried rice technique of using cooked and cooled rice, constant movement in the wok and balanced seasoning to create smoky, flavour-packed grains.
Kimchi, made from fermented Chinese leaf cabbage with chilli and garlic, gives the rice its signature red colour and tangy depth. Finished with sesame oil, toasted sesame seeds and gochujang, this dish delivers spice, umami and richness in every bite.
This Sarawak Kolo Mee is a classic Malaysian street food dish featuring springy egg noodles tossed in fragrant shallot and garlic oil, then topped with savoury minced pork, char siu, Chinese greens and pickled chillies. Simple, comforting and packed with flavour in every bite.
Tamago Sando is Japan's iconic egg salad sandwich, made with pillowy-soft shokupan (Hokkaido milk bread) and a rich, creamy egg filling featuring Kewpie mayonnaise, mustard and spring onions. A medium-boiled egg is placed in the centre so each half reveals the signature golden yolk when sliced, making this a classic Japanese convenience store favourite.
This Korean Bulgogi Pork is sweet, savoury and gently spicy, made with thinly sliced 'Pork belly marinated in gochujang, soybean paste, honey and sesame oil. Quickly seared until caramelised and served with wholesome 10-grain rice, it's a simple Korean-inspired meal packed with flavour.
Three Cup Chicken is a classic Taiwanese dish made with equal parts soy sauce, rice wine and sesame oil, finished with fragrant basil for a bold, aromatic punch. This Three Cup Chicken recipe focuses on caramelising rock sugar first, searing large chunks of chicken for char, then reducing the sauce until glossy and sticky.
Despite the name, it is not made with three cups of liquid. The “three cups” refer to equal quantities of soy sauce, rice wine and sesame oil. The final flourish of basil transforms the dish into something intensely savoury, slightly sweet and beautifully aromatic.
Sinangag is a classic Filipino garlic fried rice that's served with everything from fried eggs and grilled meats to leftover roast dishes. Unlike Chinese fried rice, the garlic is slowly cooked in oil to infuse the rice with deep roasted flavour before being finished with crispy garlic, spring onions and simple seasoning. It's an incredibly versatile side dish that proves just how delicious a few pantry ingredients can be.
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.
Chicken Biryani is a deeply aromatic, layered rice dish built on caramelised onions, toasted whole spices and tender chicken simmered in a rich gravy. Finished with saffron rice, nuts, herbs and gentle steam cooking, this classic biryani delivers warmth, spice and comforting depth in every forkful.
This Baked Five Spice Chicken Rice is a simple one-pot dish with tender marinated chicken layered over fluffy rice, all cooked together until fragrant and comforting. Finished with a punchy chilli soy sauce, it’s packed with flavour in every bite.