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Chicken in Oyster Sauce is one of the most recognisable Chinese takeaway dishes around the world. Tender chicken thighs are seared until lightly golden, then gently simmered in a glossy sauce made from oyster sauce, light soy, Shaoxing wine and stock. Finished with a touch of white pepper and fresh spring onions, this Chicken in Oyster Sauce delivers that savoury, slightly sweet, deeply comforting flavour that pairs perfectly with steamed rice.
Hong Kong Style Dan Tat
Tasty Chinese Egg Tarts are a true Hong Kong bakery classic. Unlike Portuguese egg tarts, which caramelise on top, these traditional Cantonese egg tarts should have a smooth, glossy yellow surface with no browning. The custard should be silky, lightly set and melt in the mouth, with flaky puff pastry underneath.
This Tasty Chinese Egg Tart recipe uses palm sugar syrup for a deeper, more complex sweetness. The key techniques are reducing the syrup correctly, removing excess air from the egg mixture and carefully controlling oven temperature to prevent caramelisation while ensuring the pastry cooks through.
Ants Climbing a Tree is a classic Sichuan home style dish made with minced pork and glass vermicelli noodles. The name comes from the appearance of tiny grains of pork clinging to translucent mung bean noodles, resembling ants climbing branches. This Ants Climbing a Tree recipe is simple, savoury and deeply comforting with chilli bean paste, soy sauce and stock soaking directly into the noodles.
Lassi is a traditional Indian yoghurt drink known for its refreshing, cooling qualities, especially in warm climates. Made with thick natural yoghurt and blended with ice and flavourings, lassi can be sweet, savoury or spiced depending on regional preference. In this version, three variations are prepared: a fruity mango lassi, a refreshing salty lassi with roasted cumin, and a fragrant masala lassi infused with warming spices.
This Vietnamese Caramel Chicken is a beautifully balanced dish of crispy chicken thighs braised in a rich caramel sauce infused with ginger, garlic, shallots and fish sauce. The secret is allowing the sugar to caramelise before adding water, creating a glossy sweet and savoury glaze that coats every piece of chicken.
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.
Beef Rendang is one of Indonesia’s most iconic slow-cooked dishes, built around a deeply aromatic curry paste, toasted coconut and rich coconut milk. Unlike many curries, the paste isn’t fried first. Instead, the beef slowly simmers until the coconut milk reduces and splits, releasing its oil to naturally fry and caramelise everything at the end. This is a dish that rewards patience with incredible depth of flavour.
‘Flies Head’ Stir Fry is a quick and simple Taiwanese pork mince stir fry packed with Chinese chives and fermented black beans. Despite the unusual name, there are no flies involved. The name refers to the appearance of fermented black soy beans, which resemble tiny black dots scattered through the dish.
This ‘Flies Head’ Stir Fry recipe balances savoury fermented black beans, sweet hoisin, gentle heat from chillies and the bold garlic flavour of Chinese chives. Cooked properly over high heat, the pork becomes separate and lightly crisp while the chives stay vibrant and slightly crunchy.
Indulge in these delectable chicken parcels, wrapped in fragrant Pandan leaves and served with a mouth-watering dipping sauce.
