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These Five Spice Pork Rolls are crispy, fragrant and packed with juicy pork, prawns and crunchy water chestnuts. Wrapped in bean curd skin and deep fried, they’re a classic Southeast Asian snack with bold flavour and texture.
Chilli Chilli Chicken is a rustic Indonesian-inspired dish where chicken legs are slowly braised in a fragrant chilli sambal made from bird’s eye chillies, garlic, ginger and tomatoes. The chicken is first browned for colour, then simmered in the spicy sauce with lemongrass and lime leaves until tender. Slow cooking softens the intense heat of the chillies while drawing out their natural sweetness, creating a deeply aromatic and fiery dish.
Simple and Tasty Pork Spring Rolls are crispy, golden parcels filled with seasoned minced pork and crunchy vegetables. This Simple and Tasty Pork Spring Rolls recipe focuses on building flavour in the filling first, removing excess moisture, then deep frying at a controlled temperature to achieve maximum crunch without bursting the pastry.
Spring rolls are a classic Chinese takeaway favourite, often made with leftover vegetables and minced meat. The key to success is cooking the filling briefly, draining it thoroughly and allowing it to cool before wrapping.
Prep time: 35 minutes plus cooling
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.
Katsudon is a comforting Japanese rice bowl featuring a crispy panko-coated pork cutlet simmered gently in a sweet savoury dashi sauce with onions and softly set eggs. Served over steamed rice, the contrast of crunchy pork, silky egg and savoury broth makes it a rich, satisfying dish.
These Thai-style mussels are a quick, aromatic dish cooked in a fragrant coconut sauce with lemongrass, galangal and herbs. The rich, creamy broth is balanced with fish sauce and palm sugar, creating a perfect harmony of sweet, savoury and fresh flavours.
Chicken Curry Kapitan is a rich and aromatic Malaysian curry featuring tender chicken thighs marinated with turmeric before being simmered in a fragrant homemade spice paste of chillies, lemongrass, galangal and shrimp paste. Finished with creamy coconut milk and potatoes, it's a comforting Peranakan classic with a gentle warmth balanced by a squeeze of fresh lime.
This Vietnamese Grilled Pork Noodle Salad (Bún Thịt Nướng) combines smoky, caramelised pork with soft rice vermicelli, crisp vegetables, quick-pickled daikon and carrot, fragrant herbs and a classic lime and fish sauce dressing. The sweet and savoury pork marinade creates beautifully charred meat, while the fresh herbs and tangy dressing bring balance to every bite.
This Charred Pineapple Sweet & Sour Chicken takes the classic crispy chicken you love and elevates it with deeply roasted fresh pineapple and black rice vinegar. By charring the pineapple first and reducing the sauce slowly with stock, you create a lighter, more natural sweet and sour flavour — less sticky, more refined, and packed with smoky depth.
This Stuffed Squid is filled with a fragrant mixture of pork, prawns, herbs and glass noodles, then gently steamed before being finished on a hot griddle for a smoky char. Served with a bright lemongrass and lime dipping sauce, it's an impressive Southeast Asian-inspired seafood dish.
