This Tomato Egg Drop Soup is a comforting Chinese home-style soup made with seared tomatoes, onions, celery and ham simmered in a light chicken broth. Thickened just enough to suspend delicate ribbons of egg, it's a simple yet satisfying soup that's perfect any time of year.
Claypot Black Bean Salmon is a comforting one-pot dish where fragrant jasmine rice is cooked in a claypot until crisp at the base, then topped with salmon coated in a savoury black bean paste. As the fish steams over the rice, the flavours infuse together, creating a rich, aromatic dish with crispy ginger rice and tender salmon.
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.
This Thai Spicy Chicken Vermicelli Stir-Fry is a vibrant noodle dish packed with tender marinated chicken, crisp vegetables and rice vermicelli, all tossed with fragrant Thai red curry paste and a rich savoury sauce. Cooked in stages to preserve texture and maximise wok flavour, it's a quick and satisfying meal with just the right balance of spice and freshness
This Thai Green Papaya & Rice Vermicelli Salad is a vibrant, refreshing salad made with crisp shredded green papaya, rice vermicelli and a bold dressing of lime, garlic, chillies, palm sugar and tamarind. Finished with crunchy peanuts and dried shrimp, it's a spicy, tangy dish that's perfect for warm days.
Epic Sweet and Sour Spare Ribs are tender pork ribs first poached in an aromatic stock, then finished in a rich, glossy sauce made from black vinegar, soy and rock sugar. The result is deeply flavoured, fall-off-the-bone ribs coated in a sticky glaze that perfectly balances sweet and tangy notes.
Simple Thai Basil Chicken Stir Fry is a fragrant, fast Thai street food classic made with minced chicken, garlic, shallots and fresh Thai basil. This Simple Thai Basil Chicken Stir Fry recipe balances honey, fish sauce and soy with just enough heat from fresh chillies, finished with a splash of chicken stock for a light glossy sauce.
Known in Thailand as Pad Krapow Gai, this dish is all about bold aromatics and high heat cooking. The basil must go in at the very end to keep its fresh peppery fragrance.
Crispy Vegetarian Spring Rolls
Chinese Vegetable Spring Rolls are a classic takeaway favourite, packed with finely sliced vegetables and wrapped in thin spring roll pastry before being deep fried until golden and crisp. This Chinese Vegetable Spring Rolls recipe follows the traditional method of flash frying the filling first to remove excess moisture, then rolling tightly and frying at 180°C for that signature crunch.
The key to perfect spring rolls is balance. The vegetables must be finely matchsticked, the filling cooked quickly on high heat and cooled before wrapping. A small amount of cornflour helps absorb moisture so the pastry stays crisp during frying.
A smoky, crispy wing perfect for the grill or griddle – with that signature tongue-tingling Sichuan twist.
Hong Kong Style Leftover Fried Rice
Quick & Easy Chinese Special Fried Rice is one of the most fundamental wok dishes in Chinese cooking. This Quick & Easy Chinese Special Fried Rice recipe is all about heat control, constant movement and using quality leftovers to create something deeply savoury and satisfying.
In Cantonese cuisine, “special” fried rice usually means a combination of meats and seafood, often including char siu, prawns and chicken. The key to great fried rice is day-old chilled rice, a smoking hot wok and what Jeremy calls “dancing rice” where the grains jump freely off the surface of the wok.
