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This Japanese Chashu Pork is rich, tender and deeply savoury, with pork belly slow-braised in a sweet and salty sauce until meltingly soft. Finished with a glossy caramelised glaze, it’s perfect served over ramen or rice.
This Goan-style Pork Vindaloo is rich, spicy and tangy, with tender pork belly slow-cooked in a fragrant blend of toasted spices, chillies, vinegar and tamarind. Unlike the bright red takeaway version, this recipe delivers a deeper, more aromatic curry with incredible depth of flavour.
This Cantonese Chicken & Cashew Stir-Fry is a classic restaurant-style dish featuring juicy skin-on chicken, crisp vegetables and toasted cashew nuts, all coated in a light savoury oyster sauce. Cooked over a very high heat with minimal movement, the chicken develops an irresistible smoky flavour (wok hei) while the vegetables stay vibrant and crisp.
Fresh Vietnamese Summer Rolls with Nuoc Cham are light, vibrant and packed with crisp vegetables, fragrant herbs and delicate rice vermicelli, all wrapped in translucent rice paper. This Fresh Vietnamese Summer Rolls with Nuoc Cham recipe celebrates fresh ingredients and clean flavours, finished with a classic sweet, sour and savoury Vietnamese dipping sauce.
Often compared to Vietnamese sushi, summer rolls are not cooked but carefully assembled. The key is balance in both texture and flavour, with the nuoc cham dressing bringing everything together.
Inspired by the vibrant street food of Ho Chi Minh City, this healthier version of Cơm Tấm (Broken Rice) pairs nutritious mixed-grain rice with a steamed pork and egg meatloaf, crispy pan-fried pomfret and garlic stir-fried pea shoots. By replacing traditional broken white rice with a 10-grain blend and pan-frying rather than deep-frying the fish, the dish retains all the balance and freshness that make Vietnamese cuisine so beloved.
This Szechuan Flash-Fried Cabbage is a simple rustic stir-fry of sweetheart cabbage, tomatoes and dried chillies tossed in a tangy soy and black vinegar sauce. Cooked over a high heat to keep the cabbage crisp, it's a quick and flavour-packed side dish that's perfect with steamed rice.
These Malaysian Sambal Prawns feature juicy prawns simmered in a rich homemade sambal made with chillies, shallots, belacan and tamarind. Finished with fragrant kaffir lime leaves, this spicy, savoury dish is packed with authentic Malaysian flavour and is perfect served with steamed rice.
Chinese Garlic & Egg Fried Rice is one of the fundamental building blocks of Cantonese home cooking. This Chinese Garlic & Egg Fried Rice recipe focuses on two essentials: properly chilled rice and high heat wok control. By making a simple garlic infused oil first and cooking each ingredient in sequence, you achieve separate grains, light egg ribbons and that signature smoky wok flavour.
The key to great fried rice is cold, day old rice. Fresh rice contains too much moisture and will clump together. Once chilled overnight, the grains firm up and separate easily when stir fried at high heat.