Korean Vegan Japchae
Japchae is a classic Korean dish often served at celebrations or alongside Korean barbecue. Traditionally made with sweet potato noodles, it can be enjoyed hot, warm or even at room temperature, making it incredibly versatile.
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Japchae is a classic Korean dish often served at celebrations or alongside Korean barbecue. Traditionally made with sweet potato noodles, it can be enjoyed hot, warm or even at room temperature, making it incredibly versatile.
Singapore Style
Hainanese Chicken Rice is one of the most iconic dishes in Singapore’s hawker centres, originally brought by Hainanese immigrants and adapted into a national favourite. This Hainanese Chicken Rice recipe follows the classic Singapore style method, gently poaching a whole corn fed chicken in ginger and spring onion infused stock, then using that fragrant broth to cook fluffy, aromatic rice.
The magic of Hainanese Chicken Rice lies in precision. The chicken must never over boil. Instead it is simmered briefly, then left to sit in the hot stock to cook through gently. The rice is cooked in rendered chicken fat and stock for rich flavour, and the dish is served with vibrant chilli sauce and fragrant ginger and spring onion oil.
Fujian Fried Rice is a classic Chinese banquet dish featuring a golden egg fried rice base topped with a glossy seafood and vegetable stir fry sauce. This Fujian Fried Rice recipe follows the traditional Hokkien style method, where lightly seasoned rice is coated in egg and fried until each grain is separate, then finished with a saucy topping of prawns, squid and vegetables.
Often served at Chinese wedding banquets, Fujian Fried Rice is designed to be a complete meal on one plate. The fried rice provides aroma and texture, while the topping delivers natural seafood sweetness in a light savoury sauce that gently coats the rice without
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.
This Chicken Katsu Curry features crispy panko-coated chicken served with a rich, mildly spiced coconut curry sauce. Comforting, slightly sweet and deeply savoury, it’s a takeaway favourite made at home.
Quick and Easy Flash Fried Morning Glory is one of the fastest and most satisfying wok side dishes you can make. This Quick and Easy Flash Fried Morning Glory recipe relies entirely on extreme heat, precise timing and confident wok movement to keep the stems crunchy and the leaves vibrant green.
Popular across Thailand and Southern China, morning glory, also known as water spinach, is traditionally cooked in under a minute. The key is preparing everything first, then cooking at smoking heat so the aromatics caramelise instantly without overcooking the greens.