How to Care for a Cast Iron Wok
A cast iron wok is durable, retains heat exceptionally well and is perfect for slow cooking, braising and deep frying. Proper care ensures longevity, prevents rust and maintains its performance.
A cast iron wok is durable, retains heat exceptionally well and is perfect for slow cooking, braising and deep frying. Proper care ensures longevity, prevents rust and maintains its performance.
Malaysian Butter Milk Fried Chicken is one of Southeast Asia’s most addictive crispy chicken dishes. Unlike Indian butter chicken, this Malaysian Butter Milk Fried Chicken is deep fried until golden and craggy, then tossed in a rich evaporated milk sauce infused with garlic, chilli and curry leaves. The result is sweet, salty, creamy and spicy all at once, with a sticky glaze that still keeps the chicken crisp.
This Sichuan Boiled Beef is a classic mala dish featuring tender slices of ribeye gently poached in a rich chilli bean broth over crisp bean sprouts. Finished with homemade chilli and Sichuan pepper powder and sizzling hot oil, it's intensely aromatic, spicy and wonderfully numbing.
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.
This Charred Pineapple Sweet & Sour Chicken takes the classic crispy chicken you love and elevates it with deeply roasted fresh pineapple and black rice vinegar. By charring the pineapple first and reducing the sauce slowly with stock, you create a lighter, more natural sweet and sour flavour — less sticky, more refined, and packed with smoky depth.
This sweet and sour aubergine takes a different route from the familiar ketchup-based Cantonese version. Inspired by the sharper sweet and sour flavours of northern Chinese cooking, the sauce combines black rice vinegar and white rice vinegar for two distinct layers of acidity. The aubergine is coated in cornflour and double-fried until exceptionally crisp, then quickly tossed with dried chillies, Sichuan peppercorns, garlic and spring onion before being glazed in the sticky sauce.
This Singapore Hokkien Mee is a comforting noodle dish combining egg noodles and rice vermicelli with prawns, bean sprouts and garlic chives, all cooked in a rich homemade prawn stock. Swapping lard for vegetable oil creates a lighter version while keeping all of the classic savoury flavour.