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.
Tom Kha Gai is a fragrant Thai coconut soup infused with galangal, lemongrass and lime leaves. Creamy, tangy and gently spicy, it’s a comforting yet refreshing dish perfect for a light meal.
Malaysian Popiah is a fresh street food pancake wrap traditionally filled with vegetables, herbs and savoury sauces. This festive twist turns it into the perfect Christmas leftover dish, combining roast turkey, crispy bacon, roast potatoes and crunchy vegetables with sweet hoisin, spicy sambal and cranberry sauce. Wrapped in soft homemade pancakes, this Malaysian Popiah with Christmas Leftovers delivers sweet, spicy, savoury and crunchy textures all in one bite.
Yum Nua Style with Toasted Rice
Thai Beef Salad, known in Thailand as Yum Nua, is a vibrant, fresh and fiery salad built around perfectly seared rare beef, fragrant herbs and a punchy lime and fish sauce dressing. This Thai Beef Salad recipe follows a traditional balance of sweet, sour, salty and spicy flavours, finished with toasted rice powder for added crunch and aroma. The toasted rice powder is what elevates this dish. Lightly browned jasmine rice is crushed into a coarse powder and sprinkled over the salad, adding texture and a subtle nutty sweetness. Combined with Thai basil, mint and coriander, the result is bright, refreshing and deeply aromatic.
This Hong Kong-style Black Pepper Beef is a bold, high-heat stir fry combining tender ribeye, crispy potatoes and blistered vegetables. Finished with a rich black pepper sauce, the dish delivers deep savoury flavour with a peppery kick and signature wok hei.
Teriyaki Beef with Grilled Vegetables is a simple Japanese-style dish where steak and vegetables are cooked separately, then brought together with a glossy, sweet-savoury teriyaki sauce. The sauce, made from soy, mirin and sake, caramelises over the beef and vegetables, creating a rich glaze with deep umami flavour and a lightly charred finish.
This Leftover Roast Chicken Thai Som Tam-Style Salad is a fresh, vibrant and budget-friendly meal that transforms leftover roast chicken into a crunchy Southeast Asian-inspired salad. Crisp apple, green beans, raw aubergine and tomatoes are tossed in a punchy fish sauce and lime dressing, then topped with shredded chicken and crushed peanuts.
This Baked Five Spice Chicken Rice is a simple one-pot dish with tender marinated chicken layered over fluffy rice, all cooked together until fragrant and comforting. Finished with a punchy chilli soy sauce, it’s packed with flavour in every bite.
