This Beef Udon Noodle Soup is a light yet deeply savoury Japanese noodle dish featuring thick udon noodles in a delicate dashi broth, topped with tender slices of sirloin simmered in sake, mirin and soy sauce. Quick to prepare and full of umami, it's an ideal weeknight dinner.
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.
Steamed Chayote Dumplings with Dried Shrimp & Mushroo.
A beloved Mauritian Chinese snack, Boulettes Sousou (also known as Yen Sousou) reflects the island's rich blend of Chinese, African, Indian and French influences. Grated chayote is combined with dried shrimp, mushrooms and tapioca starch before being steamed into springy, translucent dumplings. Traditionally served with chilli sauce, these light yet deeply savoury bites are perfect as a starter or dim sum-style snack.
Pinoy Pickled Chilli Sauce is a vibrant Filipino style condiment that delivers a powerful balance of sour, sweet, salty and spicy flavours. Inspired by traditional Filipino sawsawan dipping sauces, this quick chilli pickle combines fresh chillies, Thai shallots, ginger and garlic with rice vinegar and sugar to create a sharp, aromatic sauce that develops even more flavour over time. Perfect alongside grilled meats, crispy pork belly or barbecue dishes, this Pinoy Pickled Chilli Sauce adds heat, brightness and punch to any feast.
Simple Salt and Pepper Squid is a Cantonese takeaway favourite built around lightly battered baby squid, fried until crisp and finished with a smoky salt, chilli and garlic toss. This Simple Salt and Pepper Squid recipe focuses on proper cornflour coating, correct oil temperature and a lightning fast final stir fry to keep the squid tender and crunchy.
The secret to great salt and pepper squid is dryness. The squid must be coated thoroughly in seasoned cornflour and fried quickly at high heat. The final toss with garlic, chilli and cracked black pepper should take only seconds to avoid burning.
This Goan-style Pork Vindaloo is rich, spicy and tangy, with tender pork belly slow-cooked in a fragrant blend of toasted spices, chillies, vinegar and tamarind. Unlike the bright red takeaway version, this recipe delivers a deeper, more aromatic curry with incredible depth of flavour.
Jeremy shows us how to make Enoki mushroom beef wraps, deliciously crunchy corn fritters, spicy and tangy pickled chilli sauce and the showstopping crispy pork belly rolls!
This Chicken Katsu Curry features crispy panko-coated chicken served with a rich, mildly spiced coconut curry sauce. Comforting, slightly sweet and deeply savoury, it’s a takeaway favourite made at home.
This Taiwanese Braised Pork Rice (Lu Rou Fan) is a comforting Taiwanese classic featuring finely diced pork belly slowly braised with shiitake mushrooms, rice wine, soy sauce and five-spice until meltingly tender and glossy. Served over steamed rice and finished with spring onions, it's a rich, sweet, savoury and deeply umami dish that's perfect for a hearty meal.
Chongqing Chilli Chicken is one of Sichuan’s most iconic dishes. Crispy diced chicken is double fried, then flash tossed with toasted Sichuan peppercorns, garlic, ginger and a mountain of dried chillies. The result is a bold, numbing, sweet-salty heat where the chicken is almost hidden amongst the chillies — exactly how it should be.
