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These Crispy Fried Chicken Wings are inspired by a Singaporean café classic, marinated with garlic and five spice before being coated in a light cornflour batter. Deep fried until golden and crunchy, they stay incredibly juicy inside while delivering a crisp, non-greasy finish.
Delicious Vegan Thai Green Curry is a vibrant, aromatic plant based version of the Thai classic, packed with fresh green chilli heat, citrusy galangal, lemongrass and kaffir lime leaf. This Delicious Vegan Thai Green Curry recipe swaps shrimp paste and fish sauce for light soy sauce while keeping the authentic balance of sweet, savoury and spice that defines Thai cuisine.
The foundation of this curry is a freshly pounded green curry paste, slowly fried in oil to release its aromatics before coconut milk is added gradually to create depth and natural richness. Finished with tofu, aubergine and hearty vegetables, this vegan curry delivers bold flavour without missing the meat.
Indian Chilli Paneer is one of the most popular vegetarian dishes in Indian Chinese cuisine, combining crispy paneer with a sweet, salty and spicy stir fry sauce. This Indian Chilli Paneer recipe uses high heat cooking to toast the paneer first, giving it golden edges before coating it in a glossy chilli sauce with onions and peppers.
Chilli Paneer is commonly found in Indian restaurants and street food stalls, where Chinese style sauces are blended with Indian spice and heat. The key is balancing sweetness from ketchup, saltiness from soy and heat from fresh chillies to create that signature jammy coating.
Delicious Thai Mango Sticky Rice is one of Thailand’s most iconic street desserts, traditionally found across Bangkok’s markets. This Delicious Thai Mango Sticky Rice recipe uses black glutinous rice for a rich, nutty depth, gently simmered with palm sugar syrup and sea salt for that signature sweet and salty balance.
Unlike classic white sticky rice versions, black glutinous rice brings extra texture and colour, creating a striking contrast against fresh ripe mango and creamy coconut milk. The toasted coconut and sesame garnish adds crunch and aroma, making this dish beautifully balanced in flavour and texture.
School of Wok Technique Guide
If your wok has developed speckles of rust, do not throw it away. A carbon steel wok can almost always be rescued. Rust usually forms because the wok was not dried properly after washing. The good news is that rescuing a wok simply means re seasoning it correctly.
These Hong Kong-style Baked Char Siu Bao are soft, fluffy buns filled with sweet, sticky barbecued pork. Unlike steamed bao, these are baked to a golden finish, giving a light crust while keeping the inside pillowy and rich with savoury-sweet char siu filling.
Sichuan Wontons in Spicy Chilli Oil are delicate dumplings filled with juicy pork and prawn, served in a bold, aromatic sauce made from chilli oil, soy, vinegar and sesame. The wontons are soft and silky, while the sauce delivers a balance of heat, tang and savoury depth, making this a classic Sichuan favourite.
This Malaysian Chicken Curry is rich, aromatic and deeply comforting, layered with fragrant spices, coconut sweetness and tender chicken. Perfect served with coconut rice for a full nasi kandar experience.
This quick and flavourful noodle dish transforms leftover rotisserie chicken into a satisfying meal. Tossed in a rich sesame chilli sauce with fresh cucumber and spring onions, it’s a perfect balance of savoury, spicy, sweet and tangy flavours—ready in minutes.
Transform your leftover roast chicken into a delicious sesame noodle dish! Perfect for lunch in under 10 minutes, this recipe packs sweet, sour, spicy, and umami flavours into every bite.
Katsudon is a comforting Japanese rice bowl featuring a crispy panko-coated pork cutlet simmered gently in a sweet savoury dashi sauce with onions and softly set eggs. Served over steamed rice, the contrast of crunchy pork, silky egg and savoury broth makes it a rich, satisfying dish.
