Sri Lankan Black Pork Curry
This Sri Lankan Black Pork Curry is rich, peppery and deeply aromatic, with tender pork ribs slow-cooked in toasted spices, tamarind and creamy coconut sauce until meltingly soft. Bold, warming and intensely comforting.
This Sri Lankan Black Pork Curry is rich, peppery and deeply aromatic, with tender pork ribs slow-cooked in toasted spices, tamarind and creamy coconut sauce until meltingly soft. Bold, warming and intensely comforting.
These Leftover Roast Bombay Potatoes are a delicious twist on the classic Indian side dish, transforming crispy roast potatoes into a rich, spicy tomato curry packed with aromatic spices, fresh coriander and warming chilli. Perfect as a side or a satisfying meal on its own.
Super Simple Pak Choi with Oyster Sauce is a classic Chinese restaurant style side dish where crisp blanched greens are finished with sizzling ginger oil and served with a rich savoury sauce. This Super Simple Pak Choi with Oyster Sauce recipe focuses on precise blanching, keeping the stems slightly translucent and the leaves vibrant green before finishing with hot oil for aroma and shine.
This is how Chinese greens are prepared in many restaurants. Quick blanching, no overcooking, then a final glaze of oil and sauce for balance alongside rice and meat dishes.
This Indian Chicken Kathi Roll features flaky, buttery paratha wrapped around spicy roasted yoghurt-marinated chicken with crisp red onion, fresh coriander and chilli, finished with a cooling mint and coriander yoghurt sauce. Inspired by the famous Indian street food, it's a flavour-packed handheld meal that's perfect for lunch or dinner.
Fresh and Easy Vietnamese Vermicelli Salad is a light, vibrant noodle salad built around rice vermicelli, quick pickled vegetables and fragrant herbs. This Fresh and Easy Vietnamese Vermicelli Salad recipe keeps things simple and refreshing, with a sweet, sour and lightly savoury dressing that doubles as the pickling liquid.
Inspired by classic Vietnamese bún salads, this version focuses on clean flavours, crisp textures and fresh herbs. It can be served as a side dish or a light main, perfect for warmer days.
Crispy Cantonese Style with Sweet & Sour Heat
General Tso’s Chicken is one of the most popular Chinese takeaway dishes in the West, known for its crispy deep fried chicken pieces coated in a glossy, sweet, tangy and lightly spicy sauce. This General Tso’s Chicken recipe follows a Cantonese style marinade and double fry technique to achieve ultra crisp chicken before wrapping it in a caramelised chilli vinegar glaze.
The secret to great General Tso’s Chicken is texture control. The chicken must be coated in a dry, dusty cornflour layer before frying. The sauce should be reduced to a syrupy consistency before tossing. And the final stir fry stage should be fast, hot and decisive so the chicken stays crisp.
Steaming is one of the healthiest and most effective ways to cook chicken, producing exceptionally juicy meat while preserving its natural flavour. These two recipes showcase different approaches: a fragrant Guangxi Steamed Chicken topped with a sizzling Chinese chive dressing, and a complete Steamed Chicken & Mushroom Rice Bowl, where marinated chicken cooks directly over jasmine rice for an effortless one-bowl meal.
Okonomiyaki is a Japanese savoury pancake made from a light batter mixed with cabbage and vegetables, then pan-fried until golden and fluffy. Often topped with okonomiyaki sauce, Japanese mayonnaise, bonito flakes and sesame seeds, it delivers a perfect balance of sweet, savoury and umami flavours. This versatile dish can be adapted with different fillings such as seafood, pork or extra vegetables.
Layered Crispy Scallion Pancake with Dipping Sauce
Vegetarian Chinese Spring Onion & Spinach Pancake is a crispy, flaky street food classic inspired by traditional Chinese scallion pancakes. This Vegetarian Chinese Spring Onion & Spinach Pancake recipe combines a simple hot water dough with fragrant spring onion, ginger and clarified butter, layered and rolled to create delicate flaky folds.
Unlike Western pancakes, this savoury version is rolled, folded and twisted into layers before being flattened and pan fried until golden and crisp. Finished with a simple soy, black vinegar and chilli oil dipping sauce, it delivers rich, savoury depth with a bright, tangy kick.