This Sarawak Kolo Mee is a classic Malaysian street food dish featuring springy egg noodles tossed in fragrant shallot and garlic oil, then topped with savoury minced pork, char siu, Chinese greens and pickled chillies. Simple, comforting and packed with flavour in every bite.
Rojak is a vibrant Malaysian fruit and vegetable salad that balances sweet, sour, salty and savoury flavours in every bite. Juicy pineapple, crisp apple, cucumber, bean sprouts and crunchy youtiao (Chinese fried dough sticks) are tossed in a bold dressing made with tamarind, toasted shrimp paste, kecap manis and lime. Finished with roasted peanuts and sesame seeds, it's a refreshing tropical salad that's anything but ordinary.
These Leftover Roast Bombay Potatoes are a delicious twist on the classic Indian side dish, transforming crispy roast potatoes into a rich, spicy tomato curry packed with aromatic spices, fresh coriander and warming chilli. Perfect as a side or a satisfying meal on its own.
Biang Biang Noodles are wide, hand-pulled noodles from Xi’an, known for their chewy texture and dramatic “biang” stretching technique. Tossed in a fragrant chilli, garlic and black vinegar oil, they’re simple but packed with bold flavour.
Cantonese Black Bean Rice Noodle Stir Fry
Succulent Black Bean Beef Hor Fun is a Cantonese restaurant classic featuring tender slices of beef stir fried with fermented black bean paste and served over silky wide rice noodles.
This Succulent Black Bean Beef Hor Fun recipe delivers deep savoury flavour from tau si fermented black beans, balanced with oyster sauce, Shaoxing rice wine and a touch of beer for richness.
Hor fun are wide, flat rice noodles that absorb sauce beautifully. The key technique is separating the noodles gently over high heat before topping them with a medium-wet black
bean beef stir fry. When cooked correctly, the beef remains succulent, the vegetables retain bite and the sauce lightly coats every strand without becoming heavy.
Red Braised Pork Belly with Eggs
Chinese Braised Pork Belly with Fermented Red Tofu is a deeply savoury, slow cooked classic that delivers melt in the mouth pork coated in a silky maroon glaze. This Chinese Braised Pork Belly recipe uses fermented red tofu to create natural richness and body in the sauce without any added thickening agents.
The key to proper braising is caramelising both the meat and the sauce before adding liquid. That initial frying stage breaks down the fat, builds flavour and creates the foundation for the glossy finish that defines this dish. Traditionally finished with hard boiled eggs simmered in the sauce, this is comfort food at its most nostalgic and satisfying.
Five-Spice Tofu Stir Fry is a simple, flavour-packed dish featuring pre-marinated tofu cooked with garlic chives, shiitake mushrooms and dried shrimp. The tofu absorbs rich umami flavours while staying slightly chewy, balanced by the freshness of chives and a light savoury sauce.
