This Hunan Pork Belly Stir-Fry is a smoky, spicy dish featuring crisp-edged pork belly, charred green chillies and fermented black beans. Finished with black vinegar for a fragrant lift, it's a bold stir-fry that's 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.
This Beef Fried Rice is a takeaway-style favourite made with freshly cooked rice, tender marinated ribeye steak, fluffy egg and sweet peas. By seasoning the rice before cooking and quickly searing the beef, the result is a perfectly balanced fried rice with separate grains and juicy pieces of beef.
This Beef Udon Noodle Soup is a light yet deeply savoury Japanese noodle dish featuring thick udon noodles in a delicate dashi broth, topped with tender slices of sirloin simmered in sake, mirin and soy sauce. Quick to prepare and full of umami, it's an ideal weeknight dinner.
Yasai Yaki Udon is a quick Japanese-inspired stir-fry featuring chewy udon noodles tossed with crisp vegetables in a savoury, slightly sweet sauce. Fresh udon noodles are briefly soaked to separate them before being stir-fried with garlic, spring onions, carrots, peppers, pak choi and shiitake mushrooms. Finished with a rich mushroom stir-fry sauce, soy sauces and mirin, it's a simple vegetarian meal that's perfect for busy weeknights.
Biang Biang Noodles are thick, hand-pulled Chinese noodles known for their chewy texture and dramatic “belt-like” shape. In this version, they are served with a comforting egg and tomato topping and finished with a sizzling hot oil pour over garlic and chilli. The combination of chewy noodles, sweet-sour tomatoes and aromatic oil creates a deeply satisfying dish.
Super Simple Steamed Mantou are soft northern Chinese steamed buns designed for dipping into rich sauces like Singapore chilli crab or hearty curries. This Super Simple Steamed Mantou recipe focuses on kneading for elasticity, short resting times and a clever layered dough technique that creates delicate internal strands perfect for soaking up sauce.
Mantou are traditionally plain steamed buns, sometimes deep fried in Singapore to serve alongside chilli crab. The key is achieving a smooth, elastic dough with a soft Play-Doh texture before shaping and steaming.
Crunchy Vietnamese Spring Rolls are a classic Vietnamese street food snack known for their light, crispy exterior and juicy, flavourful filling. These rolls combine minced pork, wood ear mushrooms, vermicelli noodles and carrot, all wrapped in delicate rice paper before being deep fried twice for maximum crunch. The double fry technique ensures the rolls stay crisp while the inside remains tender and slightly elastic. Served with a bright and punchy nuoc cham dipping sauce, Crunchy Vietnamese Spring Rolls deliver the perfect balance of savoury, sweet, sour and spicy flavours.
This quick wok dish uses a clever homemade “hoisin-style” sauce made from strawberry jam, citrus and miso. Stir fried with blistered green beans, ginger and garlic, it delivers a bold balance of sweet, savoury and tangy flavours with a glossy, caramelised finish.
This Spicy Chicken Curry Noodle Soup is a rich Southeast Asian-inspired noodle soup made with tender chicken, glass noodles and a fragrant homemade curry paste simmered in coconut milk and chicken stock. Packed with warming spices, fresh aromatics and plenty of chilli, it is a deeply flavourful bowl that's perfect for spice lovers.
