Ayam Kecap is a classic Indonesian chicken dish braised in kecap manis, the region's famous sweet soy sauce. Rich, sticky and packed with garlic, shallots, ginger and chilli, it's a simple one-pan recipe that delivers the perfect balance of sweet, salty and spicy flavours.
Karaage Don is the ultimate comfort bowl — crispy, double-fried Japanese chicken piled high over fluffy rice, topped with finely shredded cabbage and a soft onsen-style egg. The chicken is marinated in mirin, sake and soy, coated in potato starch for maximum crunch, then fried twice for that unbeatable crispiness. Finished with kewpie mayo and shichimi, this is bold, juicy and completely satisfying.
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.
Deep frying is one of the most important techniques in Chinese cooking, but it's not simply about cooking food in hot oil. The key is understanding heat control. Different foods require different frying temperatures, and adjusting the heat during cooking creates crisp, non-greasy results while ensuring thicker ingredients cook all the way through.
Biang Biang Noodles are wide, hand-pulled noodles from Xi’an, known for their chewy texture and dramatic “biang” stretching technique. Tossed in a fragrant chilli, garlic and black vinegar oil, they’re simple but packed with bold flavour.
Super Tasty Fish Fillet Tofu Rolls are a delicate dim sum style dish made with tender chunks of white fish and crisp winter melon wrapped in bean curd skin, tied with chives and steamed in a light savoury sauce. This Super Tasty Fish Fillet Tofu Rolls recipe focuses on balance of texture, tight rolling technique and finishing with a glossy oyster sauce that gently steams into the rolls.
Bean curd skin, also known as tofu skin, provides a unique bite that softens beautifully when steamed while still holding structure. The fish remains soft and flaky, while the winter melon adds clean crunch and freshness.
Gulai Ayam is a rich, creamy and aromatic Indonesian chicken curry made with a fragrant spice paste, coconut milk and warming spices. Deeply savoury with balanced sweetness and acidity, it’s comforting and full of bold flavour.
This Vietnamese Sweet & Salty Caramel Fish is a simple yet deeply flavourful dish where flaky white fish is baked in a rich caramel sauce made with coconut milk and fish sauce. Infused with Thai shallots, garlic, galangal, kaffir lime leaves and bird's eye chillies, the sauce creates the perfect balance of sweet, savoury and aromatic flavours. Served over steamed rice, it's a comforting Vietnamese family-style meal that's surprisingly easy to prepare.
