Som Tam is one of Thailand's most iconic dishes, balancing sweet, sour, salty, spicy and umami flavours in every bite. Crisp green papaya is lightly bruised with green beans and cherry tomatoes in a clay mortar before being tossed with a vibrant dressing of lime, tamarind, palm sugar and fish sauce. Finished with dried shrimp and roasted peanuts, it's a refreshing salad that's bursting with bold flavour and texture.
Ayam Goreng is a Malaysian and Indonesian-style fried chicken marinated in a fragrant spice paste, then lightly coated with cornflour and deep-fried until crisp and golden. Packed with aromatic herbs and spices, it's wonderfully juicy inside with a beautifully crunchy exterior.
This Peking-style Shredded Pork is tender, juicy and coated in a rich sweet-savoury hoisin glaze. Quick to cook and full of flavour, it’s perfect served with pancakes, rice or fresh vegetables.
Wagyu Beef Bento Box is a luxurious Japanese inspired meal featuring beautifully marbled Wagyu beef, seasoned Japanese rice, quick seared yakiniku slices and homemade Wagyu nigiri. This Wagyu Beef Bento Box recipe highlights the natural marbling and melt in the mouth texture of Gunma Wagyu, seared quickly over high heat and glazed with a lightly caramelised garlic soy sauce.
Wagyu beef is prized for its intricate marbling and rich umami depth. The fat melts at a lower temperature than regular beef, giving it a buttery texture that almost dissolves on the tongue. In this bento, the Wagyu is served both seared and lightly torched over rice nigiri for contrast in texture and flavour.
This Hong Kong Leftover Stir-Fry (Mei Chum Siu Chow) is a classic dai pai dong dish that transforms leftover ingredients into a flavour-packed meal. The secret lies in preserved mustard greens and dried shrimp, which infuse the wok with deep umami before your choice of protein and vegetables are quickly stir-fried in a rich savoury sauce. It's a versatile recipe that works with almost any leftovers you have to hand.
These Hong Kong-style Crispy Fried Noodles combine golden pan-fried egg noodles with flash-fried cabbage and bean sprouts in a light soy and sesame sauce. Crisp, crunchy and packed with texture, they're a classic dim sum side dish that's surprisingly simple to make at home.
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.
Jeremy’s Ultimate BBQ Marinade with Barbecued Vegetables is a bold, soy based barbecue sauce inspired by classic Chinese flavours and designed to caramelise beautifully over fire. This Jeremy’s Ultimate BBQ Marinade with Barbecued Vegetables recipe balances light and dark soy, sugar, mustard and aromatics to create a glossy, savoury sweet glaze perfect for grilling.
The beauty of this marinade is versatility. It can be used across multiple dishes and works particularly well with mushrooms, asparagus and peppers cooked over charcoal. The key is managing heat to prevent burning while encouraging proper caramelisation.
These Moo Ping skewers are sweet, savoury and deeply aromatic, with juicy pork shoulder marinated in garlic, coriander and coconut milk before being charred until caramelised. A true Thai street food classic.
Teriyaki Beef with Grilled Vegetables is a simple Japanese-style dish where steak and vegetables are cooked separately, then brought together with a glossy, sweet-savoury teriyaki sauce. The sauce, made from soy, mirin and sake, caramelises over the beef and vegetables, creating a rich glaze with deep umami flavour and a lightly charred finish.
