Som Tam Style Street Food Salad

Spicy Thai Green Papaya Salad, known as Som Tam in Thailand, is one of the most iconic street food dishes from Bangkok and across Southeast Asia. This Spicy Thai Green Papaya Salad recipe captures the classic balance of sweet, sour, salty and spicy flavours that define Thai cuisine.

Traditionally made using a pestle and mortar, Som Tam is all about bruising the ingredients rather than simply mixing them. Pounding releases flavour from garlic and chilli, softens the green beans and allows the dressing to soak deeply into the crisp strands of green papaya. The result is fresh, fiery and intensely refreshing.

These Hong Kong-style Stir-Fried Noodles are glossy, silky and packed with wok hei. Featuring crispy pan-fried egg noodles tossed with vegetables and savoury sauce, this dish delivers the perfect balance of texture—crispy edges with soft, bouncy strands.

Classic Chinese Crispy Prawns are a deep-fried favourite known for their ultra-light, crunchy batter and glossy honey soy glaze. The prawns are coated in a delicate cornflour batter made with cold soda water to create maximum crispness, then quickly tossed in a sticky honey sauce that balances sweet, savoury and aromatic flavours. Finished with sesame seeds and spring onion, these Classic Chinese Crispy Prawns deliver that unmistakable takeaway crunch with a School of Wok technique.

Vietnamese Coconut Braised Pork Belly is a comforting dish where chunks of pork belly are slowly simmered in coconut milk with caramelised onions and ginger. The slow braising allows the pork to become tender while the coconut milk reduces into a rich, savoury sauce balanced with fish sauce, chilli and palm sugar. Often served with steamed rice, this simple dish highlights the deep flavour that can come from just a few key ingredients.

This quick stir-fry pairs tender slices of ribeye steak with crisp asparagus in a rich oyster, mustard and Shaoxing sauce. Cooked over high heat, it's a simple weeknight meal that delivers maximum flavour while keeping the beef beautifully succulent.

Moreish Cinnamon Sugar Mini Bao Doughnuts are a playful twist on traditional steamed bao, transforming soft, fluffy bao dough into crispy, golden doughnuts coated in warm cinnamon sugar and served with condensed milk for dipping. These Moreish Cinnamon Sugar Mini Bao Doughnuts combine classic Chinese steamed bun technique with a Western-style doughnut finish, giving you the best of both textures in one bite. Made using bao flour mix or homemade bao dough, these mini bao doughnuts are steamed first to create that signature pillowy interior, then lightly pan fried or deep fried for a crisp outer layer. Coated in cinnamon sugar and dipped into sweet condensed milk, they are indulgent, nostalgic and perfect for sharing.

If you have searched for bao doughnuts, cinnamon sugar bao, or how to fry steamed bao, this Moreish Cinnamon Sugar Mini Bao Doughnuts recipe gives you the full School of Wok method.

For reference, this recipe is based on the transcript provided here

Thai Style Pineapple Fried Rice is a vibrant, flavour-packed dish combining sweet juicy pineapple with savoury fried rice, prawns and aromatic spices. Cooked with curry powder and turmeric for warmth and colour, then finished with fish sauce, soy and crunchy cashews, this dish balances sweet, salty and savoury flavours beautifully. Often served in a hollowed pineapple, it’s as visually impressive as it is delicious.

Roasted Cauliflower & Potato Curry

Mouth-Watering Indian Aloo Gobi is one of the most loved vegetarian curries across the Indian subcontinent. Traditionally a stovetop dish, this version roasts the potatoes and cauliflower first to intensify flavour, deepen colour and create a slightly crisp exterior before folding everything through a simple tomato masala.

Aloo means potato and Gobi means cauliflower. Together they create a humble yet deeply satisfying curry that is earthy, warming and gently spiced. Roasting transforms the texture, making the cauliflower slightly creamy inside while the potatoes hold their shape beautifully.

Finished with fresh lime and coriander, this Mouth-Watering Indian Aloo Gobi is perfect for midweek dinners or weekend feasts.

Thai Basil Duck Stir Fry is a fragrant, high heat wok dish where crispy duck breast is sliced and flash fried with vegetables, chilli and Thai basil. The duck is first blanched and pan seared to render the fat and crisp the skin, then quickly stir fried with a savoury sauce made from fish sauce, sambal and coconut water. The result is a rich yet fresh dish where the aromatic basil balances the sweetness of palm sugar and the savoury depth of the duck.

Sichuan Street Food Noodles with Sesame & Pork

Spicy Chinese Dan Dan Noodles are one of Sichuan’s most famous street food dishes, known for their deep savoury flavour, nutty sesame base and warming chilli heat. Traditionally served from street stalls in Chengdu, these noodles combine a rich sesame paste dressing with spicy minced pork and preserved vegetables for layers of texture and umami.

The balance is key. Nutty sesame paste, savoury soy, gentle sweetness, sharp black vinegar and fragrant chilli oil create the base. On top sits caramelised pork mince with pickled Sichuan vegetable, finished with fresh greens and herbs. When mixed together, the sauce loosens with hot stock and coats every strand beautifully.