Duck Lo Mein is a rich Cantonese noodle dish built around slow braised duck legs served over flash fried egg noodles and crisp vegetables. The duck is gently braised in a deep savoury sauce made from hoisin, oyster sauce and soy sauces until the meat becomes tender enough to fall from the bone. The strong braising sauce coats the duck and lightly seasons the noodles, while crunchy vegetables and bean sprouts add texture to the finished dish.
Make the most of your leftovers with this delicious Turkey Biryani dish. Think festive flavours balanced with authentic Asian tastes, all rolled into a classic Indian curry.
Crispy Korean Seafood Pancake, known as Haemul Pajeon, is a savoury Korean classic made with spring onions, seafood and a light batter that fries to crisp edges while staying soft and slightly gooey in the centre.
The key to a great Haemul Pajeon is a thin, cold batter, plenty of oil in the pan and layering the seafood into the pancake while the batter is still slightly soft so it binds naturally. A simple soy-vinegar dipping sauce completes the balance of salty, sweet and tangy flavours.
These Korean Pork Belly Tacos combine slow-roasted, melt-in-the-mouth pork belly with soft homemade corn tortillas, quick pickled red onions and fresh lime. Sweet, spicy, savoury and tangy, they're the perfect fusion of Korean and Mexican flavours.
Capture the magic of your favourite British Chinese takeaway at home with this classic chicken curry and egg fried rice. Rich, slightly sweet and gently spiced, this nostalgic dish combines tender velveted chicken, a smooth curry sauce with a hint of banana sweetness, and fluffy golden egg fried rice. It is comfort food at its finest.
Alternate Ways To Cut Mango and Cucumbers is a knife skills tutorial inspired by street food techniques from Thailand and India. This Alternate Ways To Cut Mango and Cucumbers guide shows you how to julienne an unripe mango cleanly against the stone and how to fine dice a cucumber while keeping it mostly intact for control and precision.
These techniques focus on stability, control and using the natural structure of the ingredient to guide your knife. While traditionally done in the hand by experienced street vendors, this version adapts the methods safely for the home cook.
Temaki Sushi are hand-rolled cones of crispy nori filled with soft sushi rice, fresh fish and vibrant toppings. This simple version combines seasoned rice with salmon and tuna, finished with creamy, savoury dressings for a fun and interactive way to enjoy sushi at home.
Gulai Ayam is a rich, creamy and aromatic Indonesian chicken curry made with a fragrant spice paste, coconut milk and warming spices. Deeply savoury with balanced sweetness and acidity, it’s comforting and full of bold flavour.
Katsudon is a comforting Japanese rice bowl featuring a crispy panko-coated pork cutlet simmered gently in a sweet savoury dashi sauce with onions and softly set eggs. Served over steamed rice, the contrast of crunchy pork, silky egg and savoury broth makes it a rich, satisfying dish.
Singapore Cream Cracker Pork is a beloved hawker-style dish commonly found in Scissors Cut Curry Rice stalls. Tenderised pork steaks are marinated with garlic and Chinese five-spice before being coated in crushed cream crackers and deep-fried until exceptionally crisp. The homemade cracker crumb creates an incredibly crunchy coating that's perfect served over rice with curry sauce or simply with chilli sauce and Japanese mayonnaise.
