Devil Curry (Curry Debal) is a fiery Eurasian curry originating from the Portuguese communities of Malaysia and Singapore. Traditionally made with Christmas leftovers, it combines chicken, sausages and bacon in a rich tomato-based rempah infused with dried chillies, mustard, vinegar and soy sauce. The result is a bold, tangy, smoky curry with intense heat that's balanced by sweet palm sugar and sharp vinegar.
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.
The Iconic Mauritian Upside-Down Rice Bowl Bol Renversé, literally "upside-down bowl”, is one of Mauritius' most beloved comfort dishes. Inspired by Chinese cooking but uniquely Mauritian, it layers fragrant chicken, prawns and vegetables in a glossy stir-fry beneath steamed rice and a perfectly fried egg. Turned out onto a plate, it reveals its signature presentation with the egg sitting proudly on top.
These Korean Marinated Eggs, or Mayak Eggs, are perfectly soft-boiled and soaked in a savoury, sweet and slightly spicy soy marinade. The cracked shells create a beautiful marbled effect, while the flavour-packed marinade makes them perfect served with rice or instant noodles.
Budae Jjigae is a bold, comforting Korean stew packed with kimchi, tofu, meats and noodles in a spicy, umami-rich broth. Born from post-war resourcefulness, it combines Korean flavours with processed meats for a unique, hearty dish.
This easy recipe is packed with spicy, sour, and savoury flavours that will satisfy your cravings.
This Beef Chow Mein is a smoky Cantonese noodle stir-fry with tender marinated ribeye, crisp green vegetables and egg noodles tossed together with light soy, dark soy and sesame oil. Cooked over a high heat for maximum wok hei, it's a quick and satisfying takeaway favourite.
Flash Fried Beef and Broccoli is a fast, high-heat stir fry where tender marinated beef is seared and combined with crisp broccoli in a tangy, slightly sweet tamarind-based sauce. Cooked in minutes, the dish delivers a perfect balance of texture, flavour and wok hei.
A smoky, crispy wing perfect for the grill or griddle – with that signature tongue-tingling Sichuan twist.
Tantanmen Ramen is a Japanese take on Sichuan dan dan noodles, featuring a smooth, nutty sesame-based broth with a gentle, warming spice. This quick version combines a flavourful chicken stock, rich sesame tare and savoury minced pork, creating a deeply satisfying bowl in under an hour.
