Sweet & Sour Chicken Balls (Takeaway Style)
These Sweet & Sour Chicken Balls are a British takeaway classic—crispy, airy batter wrapped around juicy chicken, tossed in a glossy sweet and tangy sauce. Light, crunchy and nostalgic.
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These Sweet & Sour Chicken Balls are a British takeaway classic—crispy, airy batter wrapped around juicy chicken, tossed in a glossy sweet and tangy sauce. Light, crunchy and nostalgic.
This Seafood Fried Rice with XO Sauce is a restaurant-style Chinese fried rice featuring succulent prawns, sweet scallops and fluffy jasmine rice stir-fried with fragrant garlic, egg and luxurious XO sauce. Finished with Shaoxing wine and sesame oil, it's packed with smoky wok flavour and perfect for a quick weeknight meal.
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.
Ayam Kecap is a classic Indonesian chicken dish braised in kecap manis, the region's famous sweet soy sauce. Rich, sticky and packed with garlic, shallots, ginger and chilli, it's a simple one-pan recipe that delivers the perfect balance of sweet, salty and spicy flavours.
Crispy deep fried chicken katsu layered inside a toasted sesame bun and drenched in a rich, thick Japanese curry sauce. This Chicken Katsu Curry Burger takes the essence of classic katsu curry and transforms it into an indulgent fusion burger. Crunchy panko chicken, sweet apple-infused curry sauce and sharp pickles come together for the ultimate crispy, saucy bite.
Hoisin Duck Spring Rolls are a crispy Cantonese inspired snack filled with savoury duck, spring onion and a rich hoisin based sauce. The duck breast is first crisped in a pan to render the fat and intensify its flavour before being sliced and marinated with sweet, salty and umami sauces. Wrapped tightly in spring roll pastry and deep fried until golden, these rolls deliver a crunchy exterior with a juicy, flavour packed duck filling.
Chinese Chive Pockets (Jiǔ Cài Hé Zi) are a popular Northern Chinese street food made with a soft hot-water dough wrapped around a fragrant filling of Chinese chives, vermicelli noodles, scrambled eggs and fresh herbs. Pan-fried until crisp and golden on both sides, they'e the perfect savoury snack, often served with a simple soy, vinegar and chilli oil dipping sauce.
Suji Halwa is a rich, comforting Indian dessert made from toasted semolina cooked in a fragrant mixture of milk, sugar and ghee. Lightly spiced with cardamom and enriched with nuts, it’s creamy, nutty and deeply nostalgic.