These Honey Roasted Chicken Wings are juicy, tender and coated in a rich, sticky glaze. Roasted over parboiled potatoes, the dish becomes even more flavourful as the potatoes soak up all the savoury chicken juices and sweet honey glaze—making it a comforting, crowd-pleasing tray bake.
Pad Thai with Prawns is Thailand’s most iconic street food noodle dish, celebrated for its perfect balance of sweet, sour, salty and savoury flavours. This authentic Pad Thai with Prawns recipe follows a traditional Thai restaurant method, building a tamarind and palm sugar sauce first, then stir frying soaked rice noodles with prawns, tofu, preserved turnip and crunchy beansprouts.
The key to excellent Pad Thai is control. The sauce must be balanced before it hits the wok, the noodles must be soaked rather than boiled, and the vegetables added at the last moment to keep their crunch. Cook quickly, taste at the end and adjust with lime, chilli and peanuts just before eating.
These Thai Fish Cakes are bouncy, flavour-packed and lightly spiced with a homemade red
curry paste. With fresh herbs and crunchy green beans, they deliver the perfect balance of
texture and aromatic heat.
Pancit Bihon is a classic Filipino noodle dish made with rice noodles, mixed vegetables and meats, all stir-fried in a savoury broth. Light yet hearty, it’s a staple for gatherings and celebrations.
This Thai-style Chicken Fried Rice is a fragrant, smoky wok dish with tender chicken, fluffy jasmine rice and punchy flavours from fish sauce and chillies. Simple, quick and packed with classic Thai balance.
Crispy Korean Seafood Pancake, known as Haemul Pajeon, is a savoury Korean classic made with spring onions, seafood and a light batter that fries to crisp edges while staying soft and slightly gooey in the centre.
The key to a great Haemul Pajeon is a thin, cold batter, plenty of oil in the pan and layering the seafood into the pancake while the batter is still slightly soft so it binds naturally. A simple soy-vinegar dipping sauce completes the balance of salty, sweet and tangy flavours.
Malaysian Butter Milk Fried Chicken is one of Southeast Asia’s most addictive crispy chicken dishes. Unlike Indian butter chicken, this Malaysian Butter Milk Fried Chicken is deep fried until golden and craggy, then tossed in a rich evaporated milk sauce infused with garlic, chilli and curry leaves. The result is sweet, salty, creamy and spicy all at once, with a sticky glaze that still keeps the chicken crisp.
