Black Bean Chicken Stir-Fry
A modern Chinese takeaway classic in its own right, check out this mouth-watering Black Bean Chicken recipe to recreate a healthier, more flavourful and tastier version at home.
A modern Chinese takeaway classic in its own right, check out this mouth-watering Black Bean Chicken recipe to recreate a healthier, more flavourful and tastier version at home.
Malaysian Inspired Laksa is a rich, fragrant coconut curry noodle soup built on a deeply caramelised spice paste and simmered until intensely aromatic. This Malaysian Inspired Laksa recipe captures the essence of traditional curry laksa, combining dried red chillies, lemongrass, ginger and coconut milk for a bold, warming bowl of noodles. Laksa varies across Malaysia and Singapore, but the heart of the dish is always the paste. Cooking the paste properly until the oil separates and the spices caramelise is what transforms this Malaysian Inspired Laksa into something truly authentic.
Chongqing Xiao Mian are bold, flavour-packed Sichuan noodles known for their signature mala taste—numbing Sichuan peppercorns paired with fragrant chilli oil. This version includes handmade alkali noodles for that authentic chewy bite, combined with a simple yet powerful sauce and fresh toppings.
These Crispy Vegetable Samosas are filled with a fragrant mixture of potatoes, cauliflower, peas and warming spices, wrapped in spring roll pastry and baked until golden. Served with a fresh green chutney, they're a lighter take on the classic Indian snack.
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.
Pad Mee Korat is a traditional Thai noodle stir-fry from Nakhon Ratchasima, featuring rice noodles, pork mince and egg tossed in a rich homemade sauce of caramelised sugar, tamarind and fish sauce. Sweet, sour, salty and gently spicy, it's a delicious alternative to the more familiar Pad Thai.
This Miso Salmon Donburi is a wholesome Japanese rice bowl featuring crispy-skinned salmon glazed with a sweet and savoury miso sauce, served over nutty brown jasmine rice with garlic stir-fried spinach. Finished with pickled ginger, radish and sesame seeds, it's a simple yet satisfying meal that's perfect for weeknight dinners.
Simple and Tasty Pork Spring Rolls are crispy, golden parcels filled with seasoned minced pork and crunchy vegetables. This Simple and Tasty Pork Spring Rolls recipe focuses on building flavour in the filling first, removing excess moisture, then deep frying at a controlled temperature to achieve maximum crunch without bursting the pastry.
Spring rolls are a classic Chinese takeaway favourite, often made with leftover vegetables and minced meat. The key to success is cooking the filling briefly, draining it thoroughly and allowing it to cool before wrapping.
Prep time: 35 minutes plus cooling
Vegan Soba Noodle Soup is a comforting Japanese inspired bowl built around a rich miso based broth and fresh vegetables. Soba noodles are served in a light yet flavourful soup made with ginger, garlic, spring onion, mirin and sake. Caramelised tofu and seared shiitake mushrooms add depth and texture, while fresh vegetables such as pak choi, carrot and radish bring colour and freshness to the dish.
Simple Chilli Bean, Garlic and Ginger Oil Steamed Fish is a classic Chinese steamed fish dish finished with a sizzling aromatic oil. This Simple Chilli Bean, Garlic and Ginger Oil Steamed Fish recipe is built around fresh ginger, garlic and spring onion combined with fermented chilli bean sauce, then activated with smoking hot oil poured directly over the top.
Steamed fish is a staple of Cantonese home cooking. The beauty of this dish lies in its simplicity. Eight minutes of steaming keeps the fish tender and flaky, while the hot oil instantly cooks and releases the fragrance of the aromatics without browning them.