Moo Ping (Thai Pork Skewers)
These Moo Ping skewers are sweet, savoury and deeply aromatic, with juicy pork shoulder marinated in garlic, coriander and coconut milk before being charred until caramelised. A true Thai street food classic.
These Moo Ping skewers are sweet, savoury and deeply aromatic, with juicy pork shoulder marinated in garlic, coriander and coconut milk before being charred until caramelised. A true Thai street food classic.
These traditional Hong Kong Almond Cookies are delicate, buttery biscuits with a wonderfully crumbly texture and a subtle vanilla and almond flavour. Inspired by the classic treats found in Cantonese bakeries, they're made with a rich butter dough, studded with almond flakes and finished with an egg wash for a beautiful golden glaze. Perfect with a cup of tea.
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.
Crispy Cantonese Style with Sweet & Sour Heat
General Tso’s Chicken is one of the most popular Chinese takeaway dishes in the West, known for its crispy deep fried chicken pieces coated in a glossy, sweet, tangy and lightly spicy sauce. This General Tso’s Chicken recipe follows a Cantonese style marinade and double fry technique to achieve ultra crisp chicken before wrapping it in a caramelised chilli vinegar glaze.
The secret to great General Tso’s Chicken is texture control. The chicken must be coated in a dry, dusty cornflour layer before frying. The sauce should be reduced to a syrupy consistency before tossing. And the final stir fry stage should be fast, hot and decisive so the chicken stays crisp.
A lighter take on the famous Hong Kong café classic, this version uses seeded bread, peanut butter and a simple gula melaka syrup instead of deep frying. It's crisp on the outside, soft in the middle and finished with a rich caramel-like sauce.
A simple, and quick glass noodle stir-fry - Pad Woon Sen is perfect for a no fuss midweek dinner!
Pad Med Mamuang is a classic Thai stir-fry combining tender marinated chicken, roasted cashew nuts, crisp vegetables and dried chillies in a rich sweet, savoury and tangy sauce. Unlike a Chinese chicken and cashew stir-fry, the addition of fish sauce and tamarind gives this Thai favourite its distinctive depth and bright acidity.
Sichuan Popcorn Chicken is a crispy, flavour-packed dish where marinated chicken thigh is deep fried until golden, then tossed with aromatic spices, dried chillies and Sichuan peppercorns. The result is juicy, crunchy bites with a signature numbing spice and fragrant finish.
This Beef Fried Rice is a takeaway-style favourite made with freshly cooked rice, tender marinated ribeye steak, fluffy egg and sweet peas. By seasoning the rice before cooking and quickly searing the beef, the result is a perfectly balanced fried rice with separate grains and juicy pieces of beef.