Thai Steamed Fish is a light, fragrant dish where whole fish is gently steamed with lemongrass, galangal and kaffir lime leaves, then finished with a punchy lime and fish sauce dressing. The result is tender, flaky fish infused with fresh herbs and balanced with sweet, sour and salty flavours.
Today we’re joined by Chetna Makan, showing us a deliciously simple recipe from her latest cookbook “easy Indian vegetarian”.
This Simple Miso Soup is a classic Japanese comfort food made from homemade dashi infused with kombu and bonito flakes, finished with silky tofu, wakame seaweed and spring onions. Light, nourishing and packed with umami, it's a quick and authentic soup that's perfect as a starter or alongside any Japanese meal.
Lotus Leaf Fried Rice is a fragrant, earthy festive dish where savoury sausage, dried shrimp and mushrooms are stir fried with rice, wrapped in soaked lotus leaf and steamed to infuse a delicate tea like aroma. This Lotus Leaf Fried Rice recipe layers flavour in the wok first, then finishes with a second steam to allow the lotus leaf to perfume the rice beautifully.
Often served at banquets and special occasions, lotus leaf fried rice is about depth and aroma. The sausage fat coats each grain, the dried shrimp add umami, and the final steam transforms the dish completely.
Rojak is a vibrant Malaysian fruit and vegetable salad that balances sweet, sour, salty and savoury flavours in every bite. Juicy pineapple, crisp apple, cucumber, bean sprouts and crunchy youtiao (Chinese fried dough sticks) are tossed in a bold dressing made with tamarind, toasted shrimp paste, kecap manis and lime. Finished with roasted peanuts and sesame seeds, it's a refreshing tropical salad that's anything but ordinary.
Delicious Singapore Chilli Crab is one of Singapore’s most famous seafood dishes, known for its vibrant red, sweet and spicy sauce that clings to fresh crab. This Delicious Singapore Chilli Crab recipe builds flavour slowly by stewing onion, ginger and chilli before caramelising sweet chilli, palm sugar and shrimp paste into a rich base. The crab is then gently steamed in the sauce and finished with ribbons of egg for that signature glossy texture.
Classic Cantonese Stir Fry
Unbelievable Chinese Oyster Sauce Beef and Broccoli is a Cantonese takeaway favourite built around tender slices of beef, vibrant green broccoli and a glossy oyster sauce finish. This Unbelievable Chinese Oyster Sauce Beef and Broccoli recipe focuses on proper wok technique, high heat control and a simple marinade that keeps the beef succulent while naturally thickening the sauce.
Oyster sauce is the backbone of many Cantonese stir fries. Combined with chicken stock, a dash of dark soy and a touch of sugar, it creates a rich, savoury glaze that coats both meat and vegetables beautifully. The key is cooking quickly at very high heat so the beef sears rather than steams.
These Japanese Chicken Meatball Tsukune Skewers are juicy, savoury and coated in a glossy homemade teriyaki glaze. Made with freshly minced chicken thighs, sesame and ginger, they’re tender inside with a beautifully caramelised finish.
This Thai Pork Larb is punchy, vibrant and packed with bold flavours from lime, fish sauce, chilli and toasted rice. Warm minced pork is tossed with fresh herbs and aromatics to create a sharp, savoury and refreshing Thai salad.
