Gulab Jamun is one of India's most beloved desserts, made from soft milk dough balls that are gently fried until golden before being soaked in a fragrant cardamom sugar syrup. Served warm or at room temperature, they're wonderfully soft, syrupy and indulgent.
Crispy Panko Chicken with Sweet & Savoury Curry Sauce
Japanese Chicken Katsu Curry is a beloved comfort dish that combines crispy panko breaded chicken with a rich, mildly spiced curry sauce. This Japanese Chicken Katsu Curry recipe blends techniques from Indian, French and Japanese cooking traditions, creating a smooth roux based curry that is sweet, savoury and deeply satisfying.
Katsu refers to the breadcrumbed and fried cutlet, while the curry sauce reflects Japan’s adaptation of Indian spices during the 19th century. The sauce is thickened with a light roux and balanced with soy, sugar and honey for that signature Japanese flavour profile.
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.
Christmas-Style Karaage on the Bone
Super Crispy Japanese Fried Chicken is inspired by Japan’s famous Christmas fried chicken tradition, where families order crispy chicken feasts to celebrate the holidays. This Super Crispy Japanese Fried Chicken recipe combines a classic soy, sake and ginger marinade with a light flour and cornflour coating to create ultra crisp skin and juicy meat.
The secret is controlling the oil temperature. Start hot to seal the coating, lower the heat to cook the chicken gently through to the bone, then raise the heat again for a final crisp finish.
The result is golden, crackling skin with tender, flavourful meat inside.
A flavourful Japanese delight with crispy pork belly and stir-fried noodles.
This traditional Pad Thai balances the essential Thai flavours of sweet, sour and salty through a simple homemade sauce of palm sugar, tamarind and fish sauce. Stir-fried with prawns, tofu, egg, rice noodles and fresh vegetables, it's a classic street-food favourite.
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.
Quick and Easy Chop Suey is a Chinese American classic built around crisp vegetables, tender marinated chicken and a silky oyster sauce gravy. This Quick and Easy Chop Suey recipe focuses on proper wok technique, layering ingredients and maintaining crunch while achieving that glossy, restaurant style finish.
Traditionally created as a way to use up leftovers, Chop Suey is all about balance. Vegetables are lightly blanched to speed up cooking, chicken is velveted with cornflour for tenderness, and the sauce is reduced directly in the wok for a naturally thickened glaze.
