This Sri Lankan Black Pork Curry is rich, peppery and deeply aromatic, with tender pork ribs slow-cooked in toasted spices, tamarind and creamy coconut sauce until meltingly soft. Bold, warming and intensely comforting.
Thai Style Pork Patties are fragrant, juicy meat patties inspired by the flavours of Thai larb. Minced pork is mixed with finely chopped aromatics such as lemongrass, garlic, ginger and kaffir lime leaves, then combined with toasted rice powder for a distinctive nutty crunch. These patties are pan fried until golden and slightly crisp on the outside while remaining juicy and aromatic inside. Served with sweet chilli sauce, they make a simple but flavour packed dish perfect with rice or as a snack.
Braised Chilli Tofu is a simple Korean-inspired home-cooked dish that’s all about gentle heat, mellow spice and deep savoury flavour. Firm tofu is pan-fried until golden to seal in moisture, then slowly braised in a sweet, spicy soy-based sauce infused with gochugaru and garlic. The result is tofu that’s soft inside, lightly crisp outside and completely soaked in a rich chilli broth – perfect with steamed rice to mop up every last drop.
Moreish Cinnamon Sugar Mini Bao Doughnuts are a playful twist on traditional steamed bao, transforming soft, fluffy bao dough into crispy, golden doughnuts coated in warm cinnamon sugar and served with condensed milk for dipping. These Moreish Cinnamon Sugar Mini Bao Doughnuts combine classic Chinese steamed bun technique with a Western-style doughnut finish, giving you the best of both textures in one bite. Made using bao flour mix or homemade bao dough, these mini bao doughnuts are steamed first to create that signature pillowy interior, then lightly pan fried or deep fried for a crisp outer layer. Coated in cinnamon sugar and dipped into sweet condensed milk, they are indulgent, nostalgic and perfect for sharing.
If you have searched for bao doughnuts, cinnamon sugar bao, or how to fry steamed bao, this Moreish Cinnamon Sugar Mini Bao Doughnuts recipe gives you the full School of Wok method.
For reference, this recipe is based on the transcript provided here
Crispy Aromatic Duck is famous for its shatteringly crisp skin, tender shreddable meat and fragrant sweet salty spice. This 5 Steps to Make the Crispiest Duck Ever recipe breaks the process down clearly so you can achieve restaurant quality crispy duck at home using duck legs instead of a whole bird.
The key to truly Crispy Aromatic Duck is blanching, brining with toasted spices, slow steaming, drying thoroughly and finally deep frying to achieve that signature crisp finish.
Din Tai Fung Pork Chop Fried Rice is a beautifully simple yet iconic restaurant dish. A tender pork chop is brined, marinated with Chinese five spice and soy, then deep fried until lightly crisp on the outside while remaining juicy inside. The pork is served over a classic egg fried rice made with fluffy short-grain rice, seasoned simply with white pepper, sesame oil and spring onions.
These Vietnamese Fried Fish Cakes (Chả Cá Chiên) are crisp on the outside, tender and springy inside, with the characteristic bouncy texture that defines Southeast Asian fish cakes. Made with a blend of mackerel, white fish and squid, they're flavoured with spring onions, garlic, fish sauce and sesame oil before being pan-fried until golden and served with a bright, tangy nước chấm dipping sauce.
Cantonese Wok Fried Prawns are a classic seafood dish commonly found in Hong Kong style dai pai dong street kitchens. Large prawns are lightly coated in cornflour and quickly fried to seal in their natural sweetness before being tossed in a punchy Cantonese sauce made with soy sauce, ketchup and Worcestershire sauce. The result is a dry style stir fry where the sticky sauce clings to each prawn while aromatic ginger, garlic and spring onion flavour the oil.
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.
