Cheese Buldak is a bold, spicy Korean dish made with tender chicken coated in a fiery gochujang and chilli marinade, then topped with melted mozzarella. Cooked in one pan and finished under the grill, the result is a bubbling, cheesy, intensely flavoured dish with a perfect balance of heat, sweetness and richness.
Simple Salt and Pepper Squid is a Cantonese takeaway favourite built around lightly battered baby squid, fried until crisp and finished with a smoky salt, chilli and garlic toss. This Simple Salt and Pepper Squid recipe focuses on proper cornflour coating, correct oil temperature and a lightning fast final stir fry to keep the squid tender and crunchy.
The secret to great salt and pepper squid is dryness. The squid must be coated thoroughly in seasoned cornflour and fried quickly at high heat. The final toss with garlic, chilli and cracked black pepper should take only seconds to avoid burning.
Capture the magic of your favourite British Chinese takeaway at home with this classic chicken curry and egg fried rice. Rich, slightly sweet and gently spiced, this nostalgic dish combines tender velveted chicken, a smooth curry sauce with a hint of banana sweetness, and fluffy golden egg fried rice. It is comfort food at its finest.
This Thai Rice Salad (Khao Yum) is a vibrant and refreshing Southern Thai dish featuring naturally blue jasmine rice, crisp vegetables, grapefruit, toasted coconut and prawn floss, all brought together with a rich sweet, salty and tangy fermented fish dressing. It's colourful, aromatic and packed with contrasting textures.
Pad Thai with Prawns is Thailand’s most iconic street food noodle dish, celebrated for its perfect balance of sweet, sour, salty and savoury flavours. This authentic Pad Thai with Prawns recipe follows a traditional Thai restaurant method, building a tamarind and palm sugar sauce first, then stir frying soaked rice noodles with prawns, tofu, preserved turnip and crunchy beansprouts.
The key to excellent Pad Thai is control. The sauce must be balanced before it hits the wok, the noodles must be soaked rather than boiled, and the vegetables added at the last moment to keep their crunch. Cook quickly, taste at the end and adjust with lime, chilli and peanuts just before eating.
Hong Kong Style Char Siu Pork is one of the most iconic Cantonese roast meats, recognised by its glossy red exterior, sticky caramelised glaze and tender, juicy interior. This Hong Kong Style Char Siu Pork recipe recreates that classic sweet and savoury flavour without artificial red colouring, relying instead on tomato paste, dark soy and honey for depth and colour.
Traditionally hung in the windows of Hong Kong roast meat shops, char siu is roasted until lightly charred at the edges while staying succulent inside. The key is a well balanced marinade built on five spice, hoisin, soy sauce and honey, then slow roasting or barbecuing to develop caramelisation.
