Malaysian Fried Chicken is bold, vibrant and deeply aromatic, marinated in turmeric, curry spices, coconut milk and lemongrass before being fried until golden and crisp. This AMAZING Malaysian Fried Chicken Recipe delivers juicy meat right to the bone with a fragrant spice crust and crispy fried coriander for extra texture.
Rè Gān Miàn (Hot Dry Noodles) is Wuhan's most famous breakfast dish. Unlike soup noodles, the cooked alkaline noodles are tossed with a rich sesame sauce, soy sauces, chilli oil and black rice vinegar, then topped with fresh garlic, spring onions and crunchy pickled vegetables. The result is a deeply savoury, nutty and aromatic noodle dish that's ready in just minutes.
Hong Kong Style Dan Tat
Tasty Chinese Egg Tarts are a true Hong Kong bakery classic. Unlike Portuguese egg tarts, which caramelise on top, these traditional Cantonese egg tarts should have a smooth, glossy yellow surface with no browning. The custard should be silky, lightly set and melt in the mouth, with flaky puff pastry underneath.
This Tasty Chinese Egg Tart recipe uses palm sugar syrup for a deeper, more complex sweetness. The key techniques are reducing the syrup correctly, removing excess air from the egg mixture and carefully controlling oven temperature to prevent caramelisation while ensuring the pastry cooks through.
This classic Sichuan Mouthwatering Chicken is served cold with a rich, spicy, nutty and numbing sauce. Poached chicken thighs are paired with cucumber, bamboo shoots and a fragrant dressing made with chilli oil, black vinegar, sesame paste and Sichuan peppercorns.
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.
Lemongrass Beef Street Food Sandwich
Mouth-Watering Vietnamese Banh Mi is one of the most iconic Vietnamese street food sandwiches, combining crisp baguette, fragrant lemongrass beef, fresh herbs and sharp pickles in one perfectly balanced bite. This Mouth-Watering Vietnamese Banh Mi recipe follows a traditional Hanoi-inspired method, using a punchy lemongrass paste, fish sauce and shrimp paste to flavour juicy beef patties that are grilled or pan-fried until lightly charred. Banh Mi is all about contrast. Crispy baguette meets tender meat. Sweet, salty and savoury beef meets sour pickled carrot and daikon. Fresh coriander lifts everything. This Mouth-Watering Vietnamese Banh Mi keeps that authentic street food feel while using simple home techniques.
This classic Cantonese Steamed Eggs with Clams combines silky steamed egg custard with fresh clams and their natural cooking juices. Finished with light soy sauce and aromatic oils, it's a comforting dish that's perfect served with steamed jasmine rice
This Amazing Thai Panang Curry Recipe is rich, nutty and deeply aromatic with a thicker sauce than a classic Thai green curry. Built from a red curry style paste enriched with peanuts, slowly fried to release its oils, then simmered with coconut milk and bone in chicken, this curry delivers heat, sweetness and savoury depth in perfect balance.
UK-Style Fried Egg Noodles
Simply Delicious Chinese Chicken Chow Mein is one of the UK’s most loved takeaway dishes. Chow mein literally means “fried noodles”, and this Simply Delicious Chinese Chicken Chow Mein recipe follows the authentic wok clock method to achieve smoky wok hei flavour, silky marinated chicken and beautifully caramelised noodles.
The key to proper chow mein is soaking the egg noodles rather than boiling them, drying them thoroughly, and cooking everything over very high heat so the sauce wraps around each strand. When finished correctly, the noodles should be separate, lightly caramelised and barely sticking to the wok.
