This Szechuan Flash-Fried Cabbage is a simple rustic stir-fry of sweetheart cabbage, tomatoes and dried chillies tossed in a tangy soy and black vinegar sauce. Cooked over a high heat to keep the cabbage crisp, it's a quick and flavour-packed side dish that's perfect with steamed rice.
This Curried Beef Instant Noodles recipe transforms a packet of instant noodles into a quick, flavour-packed meal. Tender slices of curried beef are stir-fried with crunchy vegetables and finished with a light, savoury sauce for an easy weeknight dinner.
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.
Crispy Lattice Bottom Dumplings
Amazing Duck & Hoisin Gyoza combine crispy duck breast with sweet hoisin sauce and classic dumpling technique to create the ultimate pan-fried dumpling. This Amazing Duck & Hoisin Gyoza recipe uses pre-cooked crispy duck, finely chopped and marinated with oyster sauce, sweet chilli and sesame oil for a rich, juicy filling.
Finished with a signature crispy lattice base, these gyoza are pan fried until golden, then steamed to cook the pastry through before forming a delicate, crackling dumpling skirt. The result is crisp underneath, tender on top and packed with savoury duck flavour.
These Pak Choi & Kale Dumplings are inspired by the vegetable-packed dumplings found in Northern Chinese restaurants. Filled with finely chopped pak choi, kale, fragrant aromatics and just enough fatty pork mince to bind everything together, they're light, juicy and full of fresh vegetable flavour. Served with a simple black vinegar, soy and chilli oil dipping sauce, they're perfect for Chinese New Year or any dumpling feast.
This Vietnamese Chicken Salad (Gỏi Gà) is a light, refreshing salad of tender poached chicken, crisp vegetables and fragrant herbs, all tossed in a vibrant nước mắm dressing. Finished with crispy shallots and roasted peanuts, it's packed with fresh, tangy flavours and makes the perfect summer meal.
These Halloween Pumpkin Bao Buns are soft, fluffy steamed buns shaped like pumpkins and filled with a rich, molten chocolate centre. Lightly sweet and fun to make, they’re perfect for festive baking and getting creative in the kitchen.
Choy Sum with Braised Mushrooms is a comforting Cantonese vegetable dish where tender greens are lightly stir fried and steamed before being topped with earthy shiitake mushrooms in a savoury oyster sauce glaze. The mushrooms are gently braised until syrupy and aromatic, while the choy sum stays vibrant and crisp. Finished with fragrant garlic oil and crispy garlic, this dish highlights the balance of texture and flavour found in classic Cantonese home cooking.
