Lassi is a traditional Indian yoghurt drink known for its refreshing, cooling qualities, especially in warm climates. Made with thick natural yoghurt and blended with ice and flavourings, lassi can be sweet, savoury or spiced depending on regional preference. In this version, three variations are prepared: a fruity mango lassi, a refreshing salty lassi with roasted cumin, and a fragrant masala lassi infused with warming spices.
This classic Cantonese Watercress in Superior Broth is a light yet deeply savoury soup built around the rich umami of salted duck egg and preserved duck egg. Fresh watercress is gently wilted into an emulsified broth flavoured with ginger, garlic, fish sauce and white pepper before being served bubbling hot in a clay pot. Nourishing, comforting and packed with flavour, it's a traditional banquet-style vegetable dish.
Delicious Vietnamese Chicken Pho is a light yet deeply aromatic noodle soup built on gently toasted spices, charred aromatics and slow simmered chicken stock. This Delicious Vietnamese Chicken Pho recipe layers cinnamon, star anise, cardamom and coriander seeds with lemongrass, ginger and onion to create a beautifully clear, fragrant broth that defines authentic pho. Unlike beef pho which can take several hours longer, chicken pho develops rich flavour in around an hour. Finished with shredded chicken, rice noodles, fresh herbs and lime, this bowl delivers that perfect Vietnamese balance of sweet, savoury and fresh.
School of Wok Technique Guide
A properly seasoned wok is one of the most important tools in Chinese cooking. Knowing how to clean and maintain a wok correctly ensures it develops a natural non stick surface, prevents rust and improves flavour over time. This technique guide explains how to clean a wok after cooking, how to dry it properly and how to rescue a rusty wok.
Garlic & Vermicelli Steamed Prawns are a classic Cantonese seafood dish where delicate prawns are butterflied and steamed over soaked mung bean vermicelli noodles. The noodles absorb the natural sweetness released from the prawn shells during steaming, creating a light seafood broth that flavours the entire dish. Finished with crispy golden garlic, sweetened soy sauce and sizzling hot oil poured over spring onion and chilli, this dish delivers bold aroma and layered textures.
Fujian Fried Rice is a classic Chinese banquet dish featuring a golden egg fried rice base topped with a glossy seafood and vegetable stir fry sauce. This Fujian Fried Rice recipe follows the traditional Hokkien style method, where lightly seasoned rice is coated in egg and fried until each grain is separate, then finished with a saucy topping of prawns, squid and vegetables.
Often served at Chinese wedding banquets, Fujian Fried Rice is designed to be a complete meal on one plate. The fried rice provides aroma and texture, while the topping delivers natural seafood sweetness in a light savoury sauce that gently coats the rice without
Chicken Manchurian is a popular Indo-Chinese dish featuring crispy fried chicken tossed in a spicy, tangy and slightly sweet sauce. The chicken is coated in a light cornflour batter and deep fried until golden, then stir fried with peppers, onions, garlic and chillies before being coated in a glossy, flavour-packed sauce.
This Morning Glory Stir-Fry with Fermented Tofu Sauce is a vibrant Chinese vegetable dish featuring crisp water spinach coated in a rich, savoury fermented tofu sauce. Finished with plenty of garlic and fresh chillies, it's a quick, flavour-packed side that's perfect served with steamed rice.
These soft and fluffy steamed bao buns are light, pillowy and perfect for filling with crispy meats, vegetables or tofu. Made with a simple yeasted dough and steamed until beautifully risen, they're a staple of modern Asian cooking.
