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This classic Cantonese Steamed Eggs with Clams combines silky steamed egg custard with fresh clams and their natural cooking juices. Finished with light soy sauce and aromatic oils, it's a comforting dish that's perfect served with steamed jasmine rice
This Vegan Ramen delivers all the richness and depth of a traditional ramen without using meat. A slow-simmered vegetable broth made with soybeans, shiitake mushrooms and aromatics creates a creamy, umami-packed base, while pan-seared tofu and mushrooms are coated in a sweet and savoury red miso glaze. Finished with fresh vegetables and chewy ramen noodles, it's a satisfying bowl that proves you won't miss the pork.
Singaporean Curry Puffs are a beloved Southeast Asian street snack featuring flaky layered pastry filled with a fragrant curry mixture of chicken, potato and spices. Inspired by both Chinese pastry techniques and Southeast Asian flavours, these golden pastries are deep fried until crisp and packed with a creamy, aromatic filling enriched with curry powder and fresh curry leaves. The layered pastry is created by laminating two doughs together, producing a light, flaky texture similar to puff pastry but much easier to prepare at home.
This Szechuan Beef is a bold, fiery stir fry packed with numbing Sichuan peppercorns and a rich, savoury-spicy sauce. Tender slices of beef are quickly seared and coated in a punchy mala glaze.
Kashmiri Style
Indian Lamb Rogan Josh is a rich Kashmiri curry known for its deep red colour, warming whole spices and tender slow cooked lamb. This Indian Lamb Rogan Josh recipe follows a traditional one pot method, beginning with a freshly ground masala powder, browning the lamb properly and then slowly simmering with yogurt until silky and aromatic.
Rogan Josh was popularised by the Mughals and became a defining dish of Kashmiri cuisine. The name refers to “red heat” and “clarified butter”, describing both its colour and its traditional cooking fat. The key to a great Rogan Josh is building flavour through whole spices, allowing the yogurt to assimilate slowly and giving the curry time to deepen over a long simmer.
These Red Braised Pork Ribs are slowly simmered in a rich sauce of dark soy, Shaoxing rice wine and rock sugar, infused with ginger, spring onions and warming spices. The result is tender ribs coated in a glossy sweet, savoury and aromatic caramelised glaze.
Otak Otak is a classic Malaysian and Singaporean street food made with a fragrant fish mousse blended with spices, wrapped in banana leaves and grilled until lightly charred. Steamed inside the leaf while grilling, it's soft, smoky and packed with aromatic flavour.
Kale, Cod & Pine Nut Crystal Dumplings
Healthy Chinese Fun Gor Dumplings are delicate crystal skinned dim sum parcels filled with vibrant greens, flaky cod and crunchy pine nuts. This Healthy Chinese Fun Gor Dumplings recipe is inspired by traditional Hong Kong crystal dumplings, using wheat starch and tapioca starch to create that signature translucent pastry.
Fun Gor dumplings are often associated with seafood and light fillings. In this version, blanched kale and spinach are folded with cod for lean protein, while pine nuts add natural richness and texture. The key to success is blanching vegetables briefly to retain colour, using boiling water to bind the gluten free pastry and steaming gently until the wrappers turn beautifully clear.
These Korean Pulled Pork Burgers are packed with slow-cooked, melt-in-the-mouth pork shoulder marinated in a sweet and savoury pear-based sauce, then piled into toasted brioche buns with a tangy kimchi coleslaw. Finished with crispy fried onions, they're the ultimate Asian-inspired burger.
