This Di San Xian is a classic dish from Northeast China, combining crispy potatoes, silky aubergine and sweet peppers in a savoury soy and Shaoxing sauce. Simple yet incredibly satisfying, it is a delicious vegan stir fry that is perfect served with steamed rice.
Crispy Hong Kong Style Salted Egg Prawns
Tasty Chinese Salted Egg Yolk Prawns are a classic Hong Kong restaurant favourite, known for their ultra crispy prawns coated in a rich, creamy salted duck egg yolk sauce. This Tasty Chinese Salted Egg Yolk Prawn recipe delivers that signature balance of savoury, sweet and umami flavour, with evaporated milk creating a smooth sauce that clings perfectly to each crispy prawn.
Salted duck eggs are preserved in brine for around 30 days, which transforms the yolk into a firm, crumbly and intensely savoury ingredient. When steamed and mashed, the yolk forms the base of a luxurious sauce that becomes thick and glossy once reduced in the wok.
Chinese Style Butterflied Barbecue Prawns
BBQ Chilli & Garlic Tiger Prawns are the ultimate summer barbecue seafood dish, cooked directly over hot coals for maximum smokiness and finished with melting butter, garlic and fresh chilli. This BBQ Chilli & Garlic Tiger Prawn recipe keeps things simple but bold, letting the natural sweetness of tiger prawns shine while layering savoury barbecue marinade and rich butter over the top.
Butterflied and scored so they open beautifully on the grill, these prawns cook in just minutes. The dripping butter hitting the coals creates bursts of flame and smoky caramelisation, giving you that perfect charred finish without overcooking the delicate meat.
These Thai-Style Fried Chicken Bao combine crispy marinated chicken with soft, fluffy steamed bao buns. Finished with sweet chilli sauce, pickles, crispy shallots and fresh coriander, they're the perfect fusion of Thai street food and Chinese bao.
Simple Salt and Pepper Squid is a Cantonese takeaway favourite built around lightly battered baby squid, fried until crisp and finished with a smoky salt, chilli and garlic toss. This Simple Salt and Pepper Squid recipe focuses on proper cornflour coating, correct oil temperature and a lightning fast final stir fry to keep the squid tender and crunchy.
The secret to great salt and pepper squid is dryness. The squid must be coated thoroughly in seasoned cornflour and fried quickly at high heat. The final toss with garlic, chilli and cracked black pepper should take only seconds to avoid burning.
Beef Chow Fun is one of the most iconic Cantonese noodle dishes, known for its silky wide rice noodles and smoky wok hei aroma. Tender slices of rump steak are marinated in oyster sauce and Shaoxing wine, flash seared, then folded through fresh hor fun noodles with bean sprouts and Chinese chives. This Beef Chow Fun – Tender Beef Strips in a Smoky Noodle Stir Fry is all about heat control, timing and that signature charred edge that defines proper wok cooking.
Yum Nua Style with Toasted Rice
Thai Beef Salad, known in Thailand as Yum Nua, is a vibrant, fresh and fiery salad built around perfectly seared rare beef, fragrant herbs and a punchy lime and fish sauce dressing. This Thai Beef Salad recipe follows a traditional balance of sweet, sour, salty and spicy flavours, finished with toasted rice powder for added crunch and aroma. The toasted rice powder is what elevates this dish. Lightly browned jasmine rice is crushed into a coarse powder and sprinkled over the salad, adding texture and a subtle nutty sweetness. Combined with Thai basil, mint and coriander, the result is bright, refreshing and deeply aromatic.
This Korean Bulgogi Pork is sweet, savoury and gently spicy, made with thinly sliced 'Pork belly marinated in gochujang, soybean paste, honey and sesame oil. Quickly seared until caramelised and served with wholesome 10-grain rice, it's a simple Korean-inspired meal packed with flavour.
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.
Hong Kong Style Fish Balls in Chinese Curry Sauce is one of the city’s most iconic street food dishes. This Hong Kong Style Fish Balls in Chinese Curry Sauce recipe brings that vibrant roadside flavour home, combining freshly made fish balls with a rich, aromatic curry sauce infused with Madras curry powder, coconut milk and curry leaves.
Unlike processed fish balls often found in street stalls, this version uses fresh white fish and prawns for a softer bite and natural sweetness. Finished in a glossy, lightly thickened curry sauce, the balance of spice, sweetness and savoury depth is what makes this dish unforgettable.
