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Thai Grilled Pork is a classic Thai street food dish where marinated pork neck is roasted or
grilled until caramelised and juicy, then sliced and served with a spicy dipping sauce known
as Nam Jim Jaew. The pork is marinated in soy sauces, oyster sauce and palm sugar before
cooking, while the dipping sauce combines roasted chilli, lime juice, fish sauce and toasted
rice powder for a bold, smoky and tangy flavour.
Crispy Thai Style Fish Sauce Chicken Wings are a dangerously addictive snack built on just a few powerful ingredients. This Crispy Thai Style Fish Sauce Chicken Wings recipe keeps things simple, using fish sauce as the main seasoning before deep frying at 180°C for perfectly golden, succulent wings. A fragrant garnish of fried shallots, palm sugar, lime leaf and chilli adds sweetness, heat and crunch to finish.
Fish sauce is intensely savoury, so the wings only need a short marinade before frying. The key is controlling your oil temperature, cooking in batches and finishing with a quick dip of lime leaf and chilli into the hot oil to release their aroma.
This Beef Udon Noodle Soup is a light yet deeply savoury Japanese noodle dish featuring thick udon noodles in a delicate dashi broth, topped with tender slices of sirloin simmered in sake, mirin and soy sauce. Quick to prepare and full of umami, it's an ideal weeknight dinner.
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.
This Vietnamese Chicken Salad (Gỏi Gà) is a light, refreshing salad of tender poached chicken, crisp vegetables and fragrant herbs, all tossed in a vibrant nước mắm dressing. Finished with crispy shallots and roasted peanuts, it's packed with fresh, tangy flavours and makes the perfect summer meal.
Five-Spice Tofu Stir Fry is a simple, flavour-packed dish featuring pre-marinated tofu cooked with garlic chives, shiitake mushrooms and dried shrimp. The tofu absorbs rich umami flavours while staying slightly chewy, balanced by the freshness of chives and a light savoury sauce.
Hong Kong Beef Brisket Noodle Soup is a late night classic found in cha chaan teng cafés across the city. This Hong Kong Beef Brisket Noodle Soup recipe focuses on a clear, aromatic broth infused with ginger, spring onion and whole spices, slowly simmered with tender beef brisket and gelatinous tendon until soft and deeply savoury.
Traditionally eaten after a night out, this comforting noodle soup is all about patience. The tendon must be blanched first to remove impurities, the brisket browned to build flavour, and the broth skimmed regularly to keep it clean and clear. Slow simmering for four to five hours gives you that authentic Hong Kong street flavour.
Indulge in these delectable chicken parcels, wrapped in fragrant Pandan leaves and served with a mouth-watering dipping sauce.
Braised Chilli Tofu is a simple Korean-inspired home-cooked dish that’s all about gentle heat, mellow spice and deep savoury flavour. Firm tofu is pan-fried until golden to seal in moisture, then slowly braised in a sweet, spicy soy-based sauce infused with gochugaru and garlic. The result is tofu that’s soft inside, lightly crisp outside and completely soaked in a rich chilli broth – perfect with steamed rice to mop up every last drop.
