This Double-Cooked Squid with Garlic, Green Chilli & Black Beans is a classic Hong Kong stir-fry featuring tender poached squid flash-fried with scorched green chillies, aromatic garlic and ginger, and a rich fermented black bean sauce. Poaching the squid first creates an exceptionally soft texture without the sponginess of bicarbonate of soda.
School of Wok Technique Guide
Seasoning a wok is the most important step before you begin cooking with it. Carbon steel woks come with a factory applied anti rust coating to prevent corrosion during storage and shipping. This coating must be removed completely before first use, then the metal must be heated and sealed with oil to create a natural non stick surface.
Pan Fried Dumplings
Chinese Pork Potstickers are a classic dim sum favourite, known for their crisp golden base and juicy, tender filling. This Chinese Pork Potstickers recipe follows a traditional method, making the dough from scratch, hand rolling each wrapper and cooking the dumplings using the pan fry and steam technique that gives potstickers their signature texture.
Potstickers get their name from the way they crisp up on the base of the pan before being steamed through. The contrast between the crunchy underside and the soft, pleated top is what makes them so satisfying.
These Steamed Rice Bowls are comforting, savoury and packed with traditional Cantonese flavour. Marinated chicken, Chinese sausage and salted duck eggs steam gently over rice, allowing all the rich juices and seasoning to soak through beautifully.
Epic Sweet and Sour Spare Ribs are tender pork ribs first poached in an aromatic stock, then finished in a rich, glossy sauce made from black vinegar, soy and rock sugar. The result is deeply flavoured, fall-off-the-bone ribs coated in a sticky glaze that perfectly balances sweet and tangy notes.
Incredibly Tasty Chinese Pork Lo Mein is a classic Cantonese noodle stir fry where egg noodles are soaked in a rich, silky oyster sauce based gravy and layered with tender pork, charred mushrooms and crisp vegetables. This Incredibly Tasty Chinese Pork Lo Mein recipe focuses on proper wok sequencing, building flavour step by step before bringing everything together at the end.
Lo Mein literally means mixed noodles. Unlike dry fried chow mein, the noodles here are intentionally saucy, allowing them to absorb the savoury stock, soy and oyster sauce for maximum depth.
Nasi Lemak is a classic Malaysian comfort dish built around fragrant coconut rice served with rich chicken curry, sambal, cucumber and crispy toppings. Packed with contrasting textures and bold flavours, it’s a true feast-style meal.
These Korean-Style Buffalo Wings combine the best of American buffalo wings with Korean flavours. Marinated in buttermilk, garlic and ginger, then double-fried until ultra-crispy and coated in a sticky gochugaru buffalo glaze, they're the ultimate fusion comfort food.
Pinoy Pickled Chilli Sauce is a vibrant Filipino style condiment that delivers a powerful balance of sour, sweet, salty and spicy flavours. Inspired by traditional Filipino sawsawan dipping sauces, this quick chilli pickle combines fresh chillies, Thai shallots, ginger and garlic with rice vinegar and sugar to create a sharp, aromatic sauce that develops even more flavour over time. Perfect alongside grilled meats, crispy pork belly or barbecue dishes, this Pinoy Pickled Chilli Sauce adds heat, brightness and punch to any feast.
