This Thai Braised Pork Belly is a rich, aromatic comfort dish featuring tender pork belly slowly braised in caramelised palm sugar with garlic, coriander root, warming spices and a savoury-sweet sauce. The long, gentle simmer creates meltingly soft pork with a beautifully glossy braising liquor that's perfect with steamed jasmine rice.
This Singapore Hokkien Mee is a comforting noodle dish combining egg noodles and rice vermicelli with prawns, bean sprouts and garlic chives, all cooked in a rich homemade prawn stock. Swapping lard for vegetable oil creates a lighter version while keeping all of the classic savoury flavour.
This Curried Beef Instant Noodles recipe transforms a packet of instant noodles into a quick, flavour-packed meal. Tender slices of curried beef are stir-fried with crunchy vegetables and finished with a light, savoury sauce for an easy weeknight dinner.
These Vietnamese Fried Fish Cakes (Chả Cá Chiên) are crisp on the outside, tender and springy inside, with the characteristic bouncy texture that defines Southeast Asian fish cakes. Made with a blend of mackerel, white fish and squid, they're flavoured with spring onions, garlic, fish sauce and sesame oil before being pan-fried until golden and served with a bright, tangy nước chấm dipping sauce.
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.
Easy Egg Drop Soup is a comforting Chinese classic, known in the UK as sweetcorn egg soup. This Easy Egg Drop Soup recipe combines homemade chicken stock, sweetcorn and shiitake mushrooms with silky ribbons of seasoned egg swirled gently into the broth. The result is light yet deeply savoury, with natural sweetness from the corn and beautiful wisps of egg throughout.
The key to perfect egg drop soup is technique. The broth should be gently thickened before the egg is added, then taken off the heat so the egg forms delicate ribbons instead of scrambling.
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.
This Nyonya Steamed Salmon is topped with a rich homemade sambal made from chillies, shallots, ginger and lime leaves. Steamed until perfectly tender, it's a fragrant Malaysian-inspired dish with the perfect balance of spicy, sweet and savoury flavours.
A super easy, perfectly spiced and succulent steamed salmon recipe, perfect for a midweek meal - this is Nonya Steamed Fish!
